Tommy's Cuisine


25-40 min
746 Tchoupitoulas St (NaN mi)
More Info

Open Hours

5:30 PM-9:00 PM
5:30 PM-9:00 PM
5:30 PM-9:00 PM
5:30 PM-10:00 PM
5:30 PM-10:30 PM
5:30 PM-10:30 PM
5:30 PM-9:00 PM


Paneed oysters & Grilled Shrimp

Pan-sautéed in italian bread crumbs with spinach, tossed in raspberry vinaigrette.

Escargots Aux Champignons

Escargots simmered in vermouth with garlic and leeks, served in mushroom caps over crostini.

Shrimp Remoulade

Spicy boiled louisiana gulf shrimp, served with traditional new orleans remoulade and a deviled egg.

Crabmeat Canapé

Jumbo lump crab meat with green onions and fresh herbs, baked with parmesan cheese.

Oysters Tommy

Baked with romano cheese, pancetta, and roasted red pepper

Oysters Rockefeller

Baked with spinach, fresh herbs, and herbsaint.

Oysters Bienville

Baked with crawfish, shrimp, and fresh herbs

Soup & Salad

Tomatoes Maison

Vine-ripened creole tomatoes and basil, served with fresh mozzarella or blue cheese.

Jumbo Lump Crab & Avocado Salad / Eat Fit

Avocado half, vine-ripened tomato, and creole vinaigrette.

Creole Turtle Soup Au Sherry


Mixed Greens Salad

Tossed with roma tomatoes, red onion,garlic croutons, and balsamic vinaigrette

Caesar Salad

Crisp romaine lettuce with herbed croutons and shaved parmesan cheese

Chef’s Soup Selection



Shrimp Linguini

Jumbo shrimp pan-sautéed with garlic, extra virgin olive oil, fresh basil and roma tomatoes, tossed in marinara

Fresh Fish Fillet

Pan sautéed with grilled shrimp, roasted red pepper and beurre blanc, served with corn maque choux

Grilled Pompano Fillet

Heirloom tomato sauce vierge, shaved fennel, and arugula salad

Seafood Stuffed Eggplant

Shrimp and crabmeat, baked with eggplant and fresh herbs

Duck Tchoupitoulas

Roasted half duck glazed with raspberry reduction, served with wild rice, spinach, toasted pecans, and bacon

Chicken Rosemarino

Roasted with white wine, extra virgin olive oil and rosemary garlic jus, served with a side of pasta marinara

Pollo Di Parma

Sautéed breast of chicken layered with prosciutto, eggplant and mozzarella, with roma tomatoes, mushrooms and fresh basil, served over linguini pasta

Veal marsala

Pan-seared veal with sautéed mushrooms deglazed in marsala wine, served with haricots verts and tagliatelle

Veal piccata

Pan seared veal with a lemon-caper butter sauce, haricots verts and lump crab linguine

Chef’s Specialities

Fish capri / eat fit

Pan-sauteed fish topped with jumbo lump crabmeat, crawfish, capers, and artichokes in a beurre blanc sauce

Filet Royal

Filet mignon with bearnaise sauce, served with a side of lyonnaise potatoes and fresh steamed broccoli


King Cake Bomboloni

Mascarpone cream filling

Pecan Praline Bread Pudding

Bananas foster sauce, vanilla ice cream


Espresso and amaretto dipped ladyfingers, sweet mascarpone cheese, cocoa

Creme brûlée

CremeVanilla bean custard, turbinado sugar

Chocolate Almond Torta

Bittersweet chocolate mousse, creme anglaise, toasted almonds

Warm Pecan Pie

Vanilla ice cream, chocolate sauce, whipped cream

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