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)


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

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

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

Bleu Cheese Stuffed Dates
balsamic reduction    8 (GF)
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

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

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
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 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


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


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


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

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

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

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

Sercial “Charleston Series” 13


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.

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

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!


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.