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)
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)
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)
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)
Live Music Lineup
Cheese Plate
selection of artisanal cheeses w/accompaniments 15 (GO)
Marinated Olives
herbs, spices ,vinegar 5 (V, GF)
Three Muses Pommes Frites
feta, gremolata 7 (VO, GF)
Italian Baked Mac & Cheese
savory four cheese sauce,
herbed bread crumbs 12
Roasted Cauliflower & Carrot Crostini
riced cauliflower, walnut oil,
carrot mostarda and pepitas 9 (V)
Tofu Rice Bowl
marinated tofu, spinach, sprouts, housemade kimchi 11 (V)
add a soft egg 2
V=Vegan
VO=Vegan Option
GF=Gluten Free
GO=Glutten Free Option
Tempura Shrimp
sweet Chinese mustard sauce 13
Gulf Fish Tacos
blackened brown butter crumble, Crystal pickled trinity, charred scallion aioli, iceberg 13 (GF)
Lobster Lemongrass Rangoons
lobster, cream cheese, lemongrass, scallions and sambal wrapped in wonton with Mae Ploy dipping sauce 9
V=Vegan
VO=Vegan Option
GF=Gluten Free
GO=Glutten Free Option
Bleu Cheese Stuffed Dates
bacon-wrapped,
balsamic reduction 8 (GF)
Gumbo
chicken, sausage, dark roux,
trinity over rice 9
Wagyu Flank Steak Crostini
Wagyu flank steak, caramelized onion spread, pecorino 9
Lamb Sliders
seasoned lamb and pork, tomato chutney, herbed goat cheese 12 (GFO)
Braised Meatballs
beef and pork meatballs, smoked pork ragu, pecorino 14
Ms. Moon’s Bulgogi Rice Bowl
thinly sliced marinated ribeye steak, spinach, housemade kimchi 13
+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
The Muse
Cucumber infused Hendrick’s gin, St.Germain and blueberry
harmonize in our namesake cocktail 11
Pomander
Cinnamon and clove-infused Buffalo Trace Bourbon, vanilla liqueur,
dry curacao, and lemon 12
Chile Von Teese
St. George Green Chile Vodka, Peychaud’s Aperitivo, Burlesque Bitters,
and lime 10
Champagne Supernova
French Grapefruit Liqueur, Lillet Blanc, champagne 10
The Geri Halliwell
CatHead Vodka, ginger liqueur, pear nectar and bubbles 11
Call Me In The Morning
Baron Samedi Spiced Rum, Stiggin’s Pineapple Rum, Velvet Falernum,
coconut, orange and pineapple 13
La Soldadera
Milagro Tequila infused with cocao and charred poblano, ancho chile liqueur,
mole bitters 12
Sazerac
Sazerac Rye Whiskey, Peychaud’s Bitters, Herbsaint 12
Rigor Mortis
Gin, Lillet, jasmine, orange bitters and lemon 12
*Today’s Riff – Ask what our bartenders have improvised tonight!
Local Draught
Jucifer 7
American I.P.A.
Gnarly Barley
Lemon Icebox 7
Gose Style
Southern Prohibition Brewing, MS
Canebreak Wheat 7
American Pale Wheat Ale
Parish Brewing, LA
Paradise Park 7
American Pale Lager
Urban South Brewing
Alt-ered State 7
German-style Amber
Natchez Brewing
Voodoo 7
American Pale Ale
Tin Roof
By the Bottle/Can
Korova Milk Porter 6
American Porter
Gnarley Barley
All Day IPA 5
Session IPA
Founder’s Brewing
Suzy B 6
Blonde Ale
Southern Prohibition Brewing
Stella Artois 6
Belgian Pilsner
Virtue Cider 6
Semi-dry hard apple cider
Bud Light 5
Light lager
Modelo Especial 5
Mexican pilsner
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
Daniel Esses
Chef 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
Sophie Lee
Musician 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.