News & Events

Reveillon Dinner Menu, Available Dec. 1-24

Posted on: November 23 2014 | Posted in: News & Events
Christmas New Orleans Style 2014 Reveillon Menu
 
 
POTAGE:
 
Turtle Soup au sherry
 
 
SALADE:
 
Crab Cakes with Creole Mustard Vinaigrette
 
 
YOUR CHOICE OF ENTRÉE:
 
Duck Leg Confit with candied sweet potatoes and pecan rice pilaf
 
 
Airline Breast of Chicken roasted with brabant potatoes and winter vegetables and finished with chicken au jus
 
 
Gulf Fish with petite peas, Brabant potatoes, chopped bacon, sliced mushrooms & sautéed shrimp and finished with citrus Beurre Blanc
 
 
DESSERT:
 
Rum Cake
 
COFFEE AND TEA INCLUDED
 
$45.00 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.