Music

Luke-Winslow-King-BW_Jason-KruppaLuke Winslow King is a guitarist, singer, composer, and lyricist known for his slide guitar work, and interest in pre-war blues and traditional jazz. Winslow King’s work consists of an eclectic mix, taking in delta-folk music, classical composition, ragtime, and rock and roll; juxtaposing original songs with those from a bygone era…(read more)

GDAFEATGlenn David Andrews comes from a storied extended family of musicians. He was born in the historic Tremé neighborhood – which many consider to be the oldest black community in the United States – where the struggle to survive is older than the mighty oak trees in the Crescent City. According to family folklore…(read more)

HotClubOfNewOrleansFEATSo these guys, the Hot Club of New Orleans, have challenged themselves with an awesome task: take the swing era music of Duke Ellington, Django Reinhardt, and Stephan Grappelli, retain the classic groove, avoid sounding like a museum piece and then infuse it with their own modern sensibilities. Well, the first thing is these guys can all swing like mad…(read more)

ShotgunJazzBandFEATEmphasizing old New Orleans-style ensemble playing, a stomping rhythm section, and a genuine love of the hot, bluesy, no-frills melodies that once poured forth from New Orleans’ dance halls, Shotgun Jazz Band makes music that is both immediate in its influences and timeless in its appeal. Shotgun Jazz Band plays music for all ages and all occasions…(read more)

Food

falafelVertCheese Plate
Selection of artisanal cheeses with accompaniments
Three cheeses     12 (GO)
Marinated Olives
Herbs, Spices ,Vinegar     4 (V, GF)
Three Muses Fries
Feta, Gremolata    7 (VO, GF)
Roasted Eggplant Bruschetta
mit crema, pepitas, pomegranate drizzle, parsley oil 9/15 (VO)
Italian Baked Mac & Cheese
Creamy Cheese Sauce, Herbed Bread Crumbs    10
Grilled Summer Squash Salad
Zucchini, bibb lettuce,
pepperonata 10 (V, GF)

Falafel Crusted Fresh Mozzarella
Tomato Chutney    7 (GF)
Tofu Rice Bowl
Marinated Tofu, Spinach, Sprouts, House Made Kimchee    9 (V)
Add Fried Yard Egg    2

V=Vegan
VO=Vegan Option
GF=Gluten Free
GO=Glutten Free Option

tacosVERTTempura Shrimp
Sweet Chinese Mustard Sauce    6/10
Seared Scallops
Tabbouleh sauce, ginger-lemon raita
14 (GF)
Gulf Fish Tacos
Cabbage, roasted tomato salsa, pickled corn, Cilantro-Lime Crema, Corn Tortillas
10 (GF)
Gulf Fish Crudo
Green Papaya Salad, Cherry Tomatoes, Peanuts    12 (GF)

V=Vegan
VO=Vegan Option
GF=Gluten Free
GO=Glutten Free Option

porkbellyVERTMeat & Cheese Plate
Selection of cured meats, artisanal cheeses,
pickled & roasted vegetables     16 (GO)
Bacon-Wrapped Bleu Cheese Stuffed Dates
Vanilla Balsamic    5/9 (GF)
Two Run Farms Lamb Sliders
Tomato Chutney, Herbed Goat Cheese    9 (GO)
Beer-Braised Kurobuta Pork Belly
Apple Chutney, Scallion Pancakes    10
Steak & Cake
All Natural Hangar Steak, LA Crab Cake, Béarnaise    16
Ms. Moon’s Bulgogi Rice Bowl
Thinly Sliced Marinated Ribeye Steak, Spinach, Housemade Kimchi    12
+Add Fried Yard Egg    2

V=Vegan
VO=Vegan Option
GF=Gluten Free
GO=Glutten Free Option

Seasonal Fruit Shortcake
Seasonal Fruit Compote, Vanilla Cake, Cream, Pistachio Biscotti    7
Miss D’s Sweet Potato Pie
Praline Drizzle    7
Chocolate Mousse Cake
served with local strawberry    8
Ice Cream & Cookie Bowl
Two Scoops of Housemade Ice Cream and Cookies    5

V=Vegan
VO=Vegan Option
GF=Gluten Free
GO=Glutten Free Option

Spirits

The Muse
Cucumber-Infused Hendrick’s Gin, Blueberry Syrup, St. Germain, Lime    11
cocktail
Spaghetti Western
Bulleit Bourbon, Campari-soaked orange, rosemary syrup    10

The Other Redhead
Jameson Irish Whiskey, Domaine De Canton, Ancho Reyes, orange bitters    10

Earl Grey Gardens
Cathead Honeysuckle vodka, Earl Grey syrup, lemon, soda, thyme    10

Dubious Influence
Ford’s Gin,manipulates rhubarb and Lillet Rose’ to a gorgeously fresh finish    12

Champagne Supernova
French Grapefruit Liqueur, Lillet Blanc, champagne    10

Sin Ti, Sans Toi, Without You
Mezcal and Tequila put smoke on peach and lavender—a delightful sipper  12

The Tattooed Lady
Floral Iris liqueur and raspberry charm this Peruvian Pisco sour  12

The Port Heist
Ginger and mint “hold up” unaged white port for a surprising
Sazerac rye sour  9

Poolside Smuggler
Tamarind and amaro bring a balance of sweet and tart to this
Irish whiskey swizzle 10

Minor Swing Margarita
Hibiscus, jalapeno and blood orange liqueur reinvent
this classic drink finished off with grapefruit soda    11

The Outer Dark
Cachaça deppened with cocoa nibs, contrasted with hazelnut
liqueur, Calvados and a hint of salt. 12

*Today’s Riff – Ask what our bartenders have improvised tonight!

Local Draught    $7

Holy Roller 
Urban South I.P.A.

Mississippi Fire Ant
Imperial Red Ale
Southern Prohibition Brewing, MS

Korova
Milk Porter
Gnarley Barley, LA

Pontchartrain
Pilsner
Covington Brewing Co.

Kingfish
Cream Ale
Chafunkta Brewing Co.

Passione
Passionfruit Wheat Beer
Bayou Teche Brewing

 

By the Bottle/Can

Envie 7
American Pale Ale
Parish Brewing

Fancy Lawnmower  6
Kolsch
St. Arnolds Brewing

Suzy B  6
Blonde Ale
Southern Prohibition

Bud Light  5
American Lager
Miller Brewing Co., WI

Stella Artois   6
Euro Pale Lager
Stella Artois Brewing, Belgium

Stella Cidre   6
Hard Apple Cider
Stella Artois Brewing, Belgium

White

Sparkling White Brut   9/36
Monmartre , France NV

Prosecco   9/36
Ca’furlan, Veneto, Italy NV

Sauvignon Blanc   11/44
Vina Chocalan, Chile 2013

Chardonnay   10/40
Domaine de la Motte, Pays d’Oc 2013

Pinot Gris  10/40
Ant Moore, Marlborough, New Zealand, 2013

Chenin Blanc  11/44
Gamling & McDuck, North Coast Napa 2013

 

Red
Cabernet Sauvignon   10/40
Domaine de Baglnoles, France 2012

Malbec   9/36
Punto Final, Argentina 2013

Pinot Noir   12/48
La Closerie des Lys, Vallée de l’Aude, 2013

Tempranillo   12/48
Orin Swift ‘Locations Wines E’, Spain 2013

Syrah, Petit Syrah, Barbera  10/40
Rhiannon, California, 2013

Cordials

Amaretto di Saronno 8
Campari 7
Chartreuse 9
Charteuse VEP Yellow 30
Chartreuse VEP Green 30
Cointreau 6
Drambuie 7
Frangelico 7
Frenet Branca 7
Mokka Coffee Liqueur 8
Ojen 7
Underberg (you’ll thank us later) 3

Cognac
Decourtet VS 7
Delamain 11
Delamain Vesper 16
Korbel 6
Pierre Ferrand 11

Sherry
Conadado Pedro Ximenez 7
Gitana Manzanilla 7
Contrabandista Amontillado 9
Napoleon Amontillado 9
Ynocente Fino 9

Port
Graham’s 10yr Tawny 8
Warres Late Bottled 2003 9

Medeira
Sercial “Charleston Series” 13

Bourbon – A full list is available including Ryes, Rebels, and Flights

Rowan’s Creek 10
Basil Hayden 10
Four Roses Single Barrel 11
Willett Pot Still 10
Woodford Reserve 10

Muses

Daniel Esses

DanielNewChef Daniel Esses, a graduate of the Natural Gourmet Cookery School in New York, brings together his culinary experiences to create innovative, enticing dishes that are deceivingly straightforward and simple, while carefully unmasking and enhancing the natural flavors of his hand-selected ingredients. Esses, who says he has had a “life-long love affair with food,” has worked in the kitchens of some of the most exclusive restaurants and spas on the west coast and in France, including the Wine Spectator at Greystone in Napa Valley, Canyon Ranch in Tucson, Arizona, the Chateau De Masillan in Provence, and the Three Michelin-rated Le Grand Vefour in Paris, France. In his native New York City, Esses cooked at the renowned Buddakan NYC in the heart of the Meat Packing District. Locally, Esses has worked for Anne Kearney at Peristyle and John Besh at Restaurant August, as sous-chef at the popular Café Degas, as the opening chef at The Bank Café, and Executive Chef of Frenchmen Street’s Marigny Brasserie.

chefesses@gmail.com

Reed Eldridge

Reed Eldridge As a young man, Reed fell into cooking which led him to the Culinary Institute of America in upstate New York. A long-time New Orleans resident, Reed graduated the CIA in 2012, returned to New Orleans, and landed coveted positions with local culinary stars Susan Spicer (Mondo) and Ian Schnoeblen (Mariza).  Honing his skills, Reed, a food and music fanatic, became Chef de Cuisine at Three Muses in 2015. Reed feeds his musical and culinary soul in the Three Muses kitchen, blending his French culinary background with a creative global approach to craft smart, modern dishes for the ever-changing menu.

Three Muses

Music. Food. Spirits. These are the Three Muses.

We’re open Wednesday through Sunday for dinner and drink service from 5pm – 10pm (11pm on Friday and Saturday). Live local music happens daily (except Tuesdays, when we’re closed), and is listed on our calendar as well as on WWOZ’s music calendar page. All music (bands, groups, musicians, etc.) is subject to change with no prior notice.

Reservations may be made by phone (504- 252-4801) or via OpenTable.

**WE DO NOT ACCEPT RESERVATIONS THROUGH YELP, FACEBOOK, TWITTER, URBANSPOON, OR ANY OTHER WEB OUTLETS**

PLEASE NOTE OUR TABLE POLICIES: All reservations are for 1.5 hours of table time. After that, you may be asked to relinquish your table for the next booked reservation. NO EXCEPTIONS. We do not accept reservations for parties of more than 6 people.

Sophie Lee

sophienewMusician and hospitality specialist, Sophie Lee has a deep appreciation of New Orleans music and culinary culture with a strong desire to help her adopted hometown continue to recover and flourish. Lee offers 18 years of restaurant and bar experience in Chicago, Mississippi and New Orleans, including work at Belle Fourche, The Spotted Cat, Stella, the Marigny Brasserie and others. With her sultry blend of jazz and swing, reminiscent of crooners Ella Fitzgerald and Billie Holiday, Lee maintains a presence on the local music scene. She has appeared at clubs on Frenchmen Street, and at French Quarter Festival, Jazz Fest, and others. Lee and her husband, also a musician, have two children and live in the Marigny neighborhood of New Orleans.

Proceed to Miss Sophie Lee’s Music Site Here

sophielee69@hotmail.com

Kimberly Patton-Bragg

KimberlyNewA restaurant-industry veteran with twenty years of experience under her belt, managing partner and bar program director Kimberly Patton-Bragg was recently chosen by askmen.com as one of the top ten female bartenders in the country. Several publications have featured Kimberly’s original cocktails, including Imbibe, The New York Times, Nightclub & Bar, Saveur, and the Times-Picayune. She is featured in the cookbook companion to HBO’s Treme.

Kimberly honed her skills at Danny Meyer’s Blue Smoke and Jazz Standard in New York City before relocating to New Orleans. Since then, she’s continued setting standards for craft cocktails by creating lauded drinks programs at several of New Orleans’ top restaurants and bars