Music

TomMcDermottSITE
Tom McDermott is one of New Orleans’ premiere piano players and composers. He grew up in St. Louis, where he earned a Masters’ Degree in Music, wrote music journalism for the morning paper, and soaked up the sounds of ragtime and traditional jazz that flourished there in the 1960s and 70s. (read more)

ShotgunJazzBandFEAT
Emphasizing 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)

LinnziZaorskiSITE
Linnzi Zaorski
is an American jazz singer and songwriter based in New Orleans, Louisiana. Originally from central Louisiana, she moved to New Orleans in the late 1990s. One evening she stumbled upon a traditional jazz band performing at a dive bar in the French Quarter and began singing with them regularly. (read more)

HotClubOfNewOrleansFEAT
So 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)

Food

falafelVertCheese Plate
selection of three artisanal cheeses
with accompaniments   13 (GO)
Marinated Olives
herbs, spices ,vinegar     5 (V, GF)
Three Muses Fries
feta, gremolata    7 (VO, GF)
Smoked Tomato Bruschetta
Creole tomatoes, fresh ricotta, pesto,
balsamic reduction  11/17  (VO, GO)
Italian Baked Mac & Cheese
creamy cheese sauce, herbed bread crumbs    12
Beet Salad
Bibb lettuce, carrot curls, pickled fennel, spicy candied pepitas,
citrus reduction, goat cheese crema  12 (V, GF)
Tofu Rice Bowl
marinated tofu, spinach, sprouts, housemade kimchi   11  (V)
add fried yard egg    2

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

tacosVERTTempura Shrimp
sweet Chinese mustard sauce    7/11
“Bahn Mi” Gulf Fish Tacos
marinated Gulf fish, pickled carrots and daikon radish, jalapeno slices,
cilantro stems, peanuts, chili-hoisin sauce  12
Gulf Fish Crudo
green papaya salad, cherry tomatoes, peanuts    14 (GF)
Sweet Potato Gnocchi
Louisiana crab meat, arugula, shaved pecorino,
lemon & caper sauce  16 (VGO)

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

porkbellyVERTMeat & Cheese Plate
selection of cured meats, artisanal cheeses,
pickled & roasted vegetables     18 (GO)
Bacon-Wrapped Bleu Cheese Stuffed Dates
balsamic reduction    6/10 (GF)
Two Run Farms Lamb Sliders
seasoned lamb and pork, tomato chutney, herbed goat cheese,
housemade potato chips    12 (GO)
Beer-Braised Kurobuta Pork Belly
apple chutney, scallion pancakes    12
Steak & Cake
all natural hangar steak, LA crab cake, béarnaise    18
Ms. Moon’s Bulgogi Rice Bowl
thinly sliced marinated ribeye steak, spinach, housemade kimchi    14
+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, St.Germain and  blueberry
harmonize in our namesake cocktail    11
cocktail
Spaghetti Western
A rosemary and Campari spin on a Bulleit bourbon Old Fashioned   10

The Other Redhead
Ginger and ancho chili liqueurs spice up this bold Jameson sipper    10

American Gothic
American spiced brandy and a winter pear liqueur warms the heart with a hint of heat and bright citrus  11

Navy Proof
A Jamaican style rum sour marrying notes of hibiscus, ginger and almond  12

Champagne Supernova
French Grapefruit Liqueur, Lillet Blanc, champagne    10

Earl Grey Gardens
Honeysuckle vodka, lemon, tea syrup and thyme create a
fresh take on a Collins    11

The Port Heist
Ginger and mint “hold up” unaged white port for a surprising
Sazerac rye sour  10

Forty-Two
Grapefruit and amaro bring a balance of sweet and tart to this Tiki-inspired
Tullamore D.E.W. whiskey tipple  10

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

Mela D’oro
This subtly sweet apple and spice sipper is light, crisp and juicy   12

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

Local Draught   

Holy Roller  7
Urban South I.P.A.

Mississippi Fire Ant  7
Imperial Red Ale
Southern Prohibition Brewing, MS

Catahoula Common   7
Steam Lager
Gnarley Barley, LA

5 o’clock Pils  7
Pilsner
St. Arnold

Bayou Blaze  7
Irish Red Ale
Chafunkta Brewing Co.

LA 31 Passione  7
Passionfruit Wheat Beer
Bayou Teche Brewing

 

By the Bottle/Can

Envie 7
American Pale Ale
Parish Brewing

La 31 Biere Noire  7
Dark French Saison
Bayou Teche Brewing

All Day IPA  5
Session IPA
Founder’s Brewing

Southern Pecan  6
Nut Brown Ale
Lazy Magnolia Brewing

Suzy B  6
Blonde Ale
Southern Prohibition

Stella Artois   6
Belgian Pilsner
Stella Artois Brewing, Belgium

Stella Cidre   6
Belgian Hard Apple Cider
Stella Artois Brewing, Belgium

White

Sparkling Brut Rose   10/40
Monmousseau , France NV

Sparkling Brut  9/36
Monmartre, France NV

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

Sauvignon Blanc   10/40
Le Grand Cailou, France 2014

Riesling  11/44
Dr. Hermann, Germany 2015

Pinot Gris  11/44
Ponzi Vineyards, Willamette, Oregon 2015

Chardonnay   10/40
De La Motte, Languedoc, France 2014

 

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

Malbec   9/36
Punto Final, Argentina 2013

Pinot Noir   10/40
Lighthouse, California  2013

Garnacha  9/36
Breca, Spain  2013

Tempranillo   11/44
Orin Swift ‘Locations Wines E’, Spain 2014

Syrah Blend  11/44
Odyssee, Rhone-France  2012

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

Blade and Bow
Willet Pot Still
Orphan Barrel’s Forged Oak
Whistle Pig “Old World” Rye

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.

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

Three Muses

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

We’re open daily for dinner service from 5pm – 11pm and on Fridays and Saturdays our bar stays open till midnight. Live local music happens daily 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 without prior notice.

Reservations may be made by phone (504- 252-4801) or just walk on in!

**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.