News & Events

2011 New Year's Eve Dinner Menu

Posted on: November 22 2011 | Posted in: News & Events

 

Your choice of one of each course:
 
 
HORS D’OEUVRES
 
TURTLE SOUP AU SHERRY
 
 
GRILLED ALLIGATOR SAUSAGE
With caramelized onions and sherry Creole mustard cream reduction
 
BBQ SHRIMP
Peppery braised jumbo shrimp served over a toast point
 
FRIED EGGPLANT ROUND
Topped with jumbo lump crabmeat in a roasted tomato aioli
 
 
SALADE
 
BABY GREENS, TASSO, PECANS, AND RED ONIONS
Drizzled with house-made Creole French dressing
 
 
ENTREES
 
GRILLED 8oz CENTER CUT FILET
With creamed new potatoes and a bacon and mushroom veal reduction
 
ROASTED DUCK BREAST
With Cajun dirty rice and candied sweet potatoes 
Finished with l’Orange sauce
 
PAN SEARED GULF FISH
With roasted corn and tasso hash 
Topped with lump crabmeat and warm Remoulade sauce
 
BRAISED LAMB SHANKS
With creamed new potatoes and petit peas
 
JUMBO SHRIMP
Poached in a Creole Meunière sauce
Accompanied with Andouille grits
 
REDFISH, SHRIMP, AND CRAWFISH BOUILLABAISSE
Served over fried eggplant
 
 
DESSERTS
 
CHOCOLATE MOUSSE
TIRAMISU
CRÈME BRÛLÈE
BANANAS FOSTER
 
 
COFFEE OR TEA INCLUDED
 
$75.00 per person (not including tax and tip)
18% gratuity added to parties of 6 or more
 
 
 
Christmas New Orleans Style 2011 
Reveillon Menu (available Dec. 1-24)
 
  

HORS D'OEUVRES

 TURTLE SOUP AU SHERRY
 
 
 
SALADE
 
FRIED GREEN TOMATOES
Topped with Shrimp Remoulade and Crabmeat Ravigote
 

YOUR CHOICE OF ENTRÉE

BLACKENED PORK TENDERLOIN
with pecan rice pilaf with roasted alligator sausage Beurre Blanc
 
SEARED DUCK BREAST A l’ORANGE
Served with confit dirty rice, sweet potato puree and candied pecans
 
TROUT AMONDINE
Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with almonds.
 
 
DESSERT
 
EGG NOG CREME BRULEE 
Served with a sugar cookie
 
 
COFFEE AND TEA INCLUDED
$42.00 per person (not including tax and tip)
 Executive Chef Chad Penedo
 
During the mid-1800s, New Orleans' Creole families celebrated the "Reveillon" (French for "awakening") twice during the holidays. The first Reveillon came after Midnight Mass on Christmas Eve, when families returned from St. Louis Cathedral to break a daylong fast 
with an elaborate meal.