Reveillon Dinner Menu, Available Dec. 1-24

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.