Christmas New Orleans Style 2013 Reveillon Menu

Menu Available December 1-24, 2013

HORS D'OEUVRES

TURTLE SOUP AU SHERRY

SALADE

CRAB CAKES

With Creole Mustard Vinaigrette

YOUR CHOICE OF ENTRÉE

ROASTED HALF DUCK

With sweet jalapeño cornbread & roasted asparagus. Finished with Steen’s syrup demi-glace.

BLACKENED PORK

With pecan rice pilaf & lemon caper butter.

GULF FISH

With petite peas, Brabant potatoes, chopped bacon, sliced mushrooms & sautéed shrimp. 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.