Christmas New Orleans Style 2013 Reveillon Menu
Menu Available December 1-24, 2013
TURTLE SOUP AU SHERRY
With Creole Mustard Vinaigrette
YOUR CHOICE OF ENTRÉE
ROASTED HALF DUCK
With sweet jalapeño cornbread & roasted asparagus. Finished with Steen’s syrup demi-glace.
With pecan rice pilaf & lemon caper butter.
With petite peas, Brabant potatoes, chopped bacon, sliced mushrooms & sautéed shrimp. Finished with citrus Beurre Blanc.
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.
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