Le Moyne Bistro sits in New Orleans' Central Business District, built around an a la carte fine dining menu rather than a set format, with private dining rooms available alongside the main room. Chefs Christian Hurst and Farrell Harrison run the kitchen.
The menu leans into bistro tradition: French onion soup made with gruyere, sourdough, and cognac, steak frites served with a prime hanger steak and sauce au poivre, and duck confit a l'orange finished with spiced lentils and curried summer squash. Other dishes include a gulf shrimp bisque, a Chimay-braised beef short rib carbonnade, a gulf fish courtbouillon, and starters like bone marrow with escargot and a crab au gratin made with Louisiana lump blue crab.
The menu leans into bistro tradition: French onion soup made with gruyere, sourdough, and cognac, steak frites served with a prime hanger steak and sauce au poivre, and duck confit a l'orange finished with spiced lentils and curried summer squash. Other dishes include a gulf shrimp bisque, a Chimay-braised beef short rib carbonnade, a gulf fish courtbouillon, and starters like bone marrow with escargot and a crab au gratin made with Louisiana lump blue crab.