32 minute read
Reveillon Menus
reveillon menus & cocktails
Reveillon
(Hint: tHe ‘L’s are siLent!)
In the late 1800s and the first decade or so of the 20th century, New Orleans’ Creole families celebrated Reveillon (derived from the French word reveiller, which means “to awaken”) 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. This meal typically consisted of egg dishes, sweetbreads, and Creole specialties, such as daube glacé. It often ended with a cake filled with a fruit confection, dripping with wine or rum, and topped with whipped cream.
New Year’s Eve brought another Reveillon, usually shared among several families. This more elaborate meal featured eggnog, fancy pastries, meringues, sugar sculptures, and crystallized fruits. By late afternoon, families would return home to a light supper followed by a night of singing and dancing—with wine and whiskey for the gentlemen and cordials and liqueurs for the ladies. Today’s Reveillon is celebrated throughout the Christmas season in restaurants throughout the City. Menus combine ageless Creole cuisine with more contemporary New Orleans dishes, but the spirit of the past remains. In fact, some of our Reveillon restaurants—Antoine’s, Commander’s Palace, Galatoire’s, and Tujague’s—are more than 100 years old! Revel in nostalgia and join us for Reveillon—the authentic taste of Holidays New Orleans Style!
Types of reveillon menus offered:
Reveillon Traditional
A rich, special occasion menu created in the style of, and inspired by, the tastes of the original Creoles
Reveillon Contemporary
A rich, special occasion menu utilizing preparation techniques and products of the modern day not necessarily available to the original Creoles
b’Reveillon
Brunch based on the Reveillon celebration
Petite Reveillon
A four course small plates option for guests who would like to experience a Reveillon meal on a smaller scale
Reveillon on the Rocks
Classic and original cocktails that celebrate Reveillon one-sip-at-a-time
Menus and pricing subject to change based on seasonal ingredient availability
Reveillon Menus
AT NEW ORLEANS FINEST RESTAURANTS
Albertine’s at the Columns—Up to $60
HolidayNewOrleans.com/16092
FIRST COURSe (CHOICe OF) Oyster Stew Turtle Soup au Sherry Seafood Gumbo with Rice
SeCOND COURSe (CHOICe OF) Arugula Winter Salad with Spicy Peanuts and Cherry Vinaigrette Spinach Salad with Beets, Bleu Cheese, Molasses Vinaigrette Mixed Green Salad with Hearts of Palm, Shredded Carrots, Diced Onions and Peppers, with Honey Balsamic Vinaigrette
THIRD COURSe (CHOICe OF) Pan Seared Diver Scallops drizzled with Roasted Tomato Beurre Blanc, served with Roasted Corn and Grilled Asparagus Veal Osso Buco, served with Roasted Garlic Mashed Potatoes Filet Oscar topped with Jumbo Lump LA Crab and Bearnaise, served with Roasted Garlic Mashed Potatoes Pecan Encrusted Fish du Jour with Shrimp and Mirliton Dressing and Orange Beurre Blanc
FOURTH COURSe (CHOICe OF) Ginger Crème Brûlée Chocolate Mousse Cake with Raspberry Crème Anglaise White Chocolate Bread Pudding with Bananas Foster Sauce
Andrea’s Restaurant—$45 or $85 with wine
REVEILLON TRADITIONAL 3100 19th St.
HolidayNewOrleans.com/15850
FIRST COURSe (CHOICe OF) Bruschetta Venezia with Duck Liver sautéed with Garlic and Butter Angel Hair with Smoked Salmon and Vodka Sauce topped with Caviar Escargot Provencal Porcini Mushroom Ravioli
SeCOND COURSe Insalata Buon Natale
THIRD COURSe (CHOICe OF) Slow Roasted Duck Confit with White Bean Cassolet Vitello Chop Ala Griglia Frutti di Mare Cioppino (Bouillabaisse) Speckled Trout Royale
FOURTH COURSe
Crêpes Marilyn Lassen: Homemade Crêpes stuffed with Fresh Strawberries and Marscapone Cheese
Andrea’s Restaurant
REVEILLON ON THE ROCKS 3100 19th St.
HolidayNewOrleans.com/15852 Rosemary Bourbon Maple Sour—Buffalo Trace, Homemade Limoncello, Amber Maple Syrup, Rosemary Sprig Arnaud’s Restaurant—$50
REVEILLON TRADITIONAL 813 Bienville St.
HolidayNewOrleans.com/15805
FIRST COURSe Daube Glacé with Garlic Crouton
SeCOND COURSe (CHOICe OF) Coquille St. Jacques: Seared Sea Scallops with White Wine, Cream, and Shiitake Mushrooms, served with Whipped Potatoes Rabbit Rillettes with Cannellini Beans, Niçoise Olives, Toasted Baguette Creole Onion Soup en Croûte Butter Lettuce Salad with Candied Pecans, Stilton Cheese, Lardons, Sherry Vinaigrette
THIRD COURSe (CHOICe OF) Herb Crusted Black Drum with French Lentils, Braised Carrots, Beurre Noisette Duck Confit served with White Beans, Boudin, Duck Jus Flank Steak served with Sauce Chasseur and Parmigiano-Reggiano Polenta
FOURTH COURSe (CHOICe OF) Spice Cake with Cinnamon Mascarpone Chocolate Grand Marnier Crème Brulée
bar Frances—$48
REVEILLON CONTEMPORARY 4525 Freret St.
HolidayNewOrleans.com/16266
FIRST COURSe (CHOICe OF) Gnocchi with Goat, Collard Green Broth, Carrot, Ricotta, Meyer Lemon Tuna Carpaccio with Hot Mustard, Satsuma, Grains of Paradise, Hearts of Palm Baked Taleggio with Frenched Onion, Mushroom, Crusty Bread
SeCOND COURSe (CHOICe OF) Raw Market Vegetable Salad with Baby Carrots, Candy Stripe Beets, Snow Peas, Baby Turnip, Romanesco, Radish, Green Goddess Pumpkin Soup with Pepitas, Sesame Seeds, Parsley, Roasted Garlic
THIRD COURSe (CHOICe OF) Cassoulet with Duck Confit, House Juniper Sausage, Fine Herbs, Bread Crumbs Acorn Squash with Fennel, Spaghetti Squash, Brown Butter, Capers, Citrus Grilled Redfish with Cauliflower, Saffron, Purple Hull Peas, Lump Crab Beurre Blanc
BAR FRANCES, CONt.
FOURTH COURSe (CHOICe OF)
Strawberry Shortcake with Sweet Drop Biscuits, Aged Balsamic, Mint
St. Andre Triple Cream with Lavash, Apples, Local Honey bayona—$75
REVEILLON TRADITIONAL 430 Dauphine St.
HolidayNewOrleans.com/15947
FIRST COURSe (CHOICe OF) Chicken Liver Mousse with Housemade Pickles, Mostarda Goat Cheese Crouton
SeCOND COURSe (CHOICe OF) Garlic Soup Roasted Winter Squash Salad with Pickled Onions, Shaved Fennel, Ricotta Salata, Pomegranate Vinaigrette
THIRD COURSe (CHOICe OF) Pork Osso Buco with Sweet Potato Purée, Brussels Sprouts, Spiced Apple Jus Seared Sea Scallop with Vadouvan Curried Potato Purée, Sugar Snap Peas, Carrot Beurre Blanc Grilled Hanger Steak with Korean Fried Brussels Sprouts and Sesame Guacamole Pacific Salmon with Choucroute, Red Bliss Potatoes, Haricot Vert, Gewürztraminer
FOURTH COURSe (CHOICe OF) Butterscotch Budino with Meringue and Pecans Housemade Ice Cream Housemade Sorbet
bayou bar
REVEILLON ON THE ROCKS 2031 St. Charles Ave., Pontchartrain Hotel
HolidayNewOrleans.com/16410 Snake Bite—Evan Williams Whiskey, Apple Cider Shrub, Lemon The bistreaux at Maison Dupuy—$48
REVEILLON CONTEMPORARY 1001 Toulouse St.
HolidayNewOrleans.com/16238
FIRST COURSe Crispy Fried Oysters with Abita Barbecue Butter, Bacon, Bleu Cheese French Bread
SeCOND COURSe Classic Turtle Soup with Sherry and Egg
THIRD COURSe (CHOICe OF) Bronzed Lemonfish with Haricot Verts and Roasted Sweet Potatoes topped with a Sage Beurre Rouge Braised Beef Short Rib with Smoked Onion and Cherry Demi-Glacé, Cheesy Polenta, Root Vegetables
FOURTH COURSe (CHOICe OF)
Rum Pound Cake with a Spiced Wine-poached Pear Romanoff Sauce Coconut-Oat-Pecan Pie Dulce de Leche
bistro at the bend—$42
HolidayNewOrleans.com/16353
FIRST COURSe Spinach Salad: Baby Spinach, Candied Pecans, Parisian Melon, Crumbled Chevre, Bacon-Molasses Vinaigrette
SeCOND COURSe Corn and Truffled Crab Pound Cake with Port Salut and Parmesan Mornay Sauce
THIRD COURSe Herb Grilled Petite Lamb Chops with Shallot and Fingerling Potato Ragout, Rustic Pesto, Haricot Verts, Port Wine Demi Glace
FOURTH COURSe Lemon-Berry Curd: Cream Cheese Mousse, Sweet and Savory Crumble bistro at the bend
HolidayNewOrleans.com/16354 Creole Cookie—Absolut Vanilla, Fireball Whisky, Creme de Cocao, Luxardo Liqueur, Rum Chata bombay Club
REVEILLON ON THE ROCKS 830 Rue Conti St.
HolidayNewOrleans.com/16217 Bombay Club Brandy Milk Punch— Pierre Ferrand Cognac, Sugar, Vanilla, Cream, Fresh Nutmeg bordeaux Restaurant—$75
REVEILLON CONTEMPORARY 4734 Magazine St.
HolidayNewOrleans.com/16272
FIRST COURSe Guinea Fowl and Pheasant Soup with Chestnuts and Truffle
SeCOND COURSe Baked Louisiana Oysters with Spinach, Creole Country Andouille, Root Vegetable Purée
THIRD COURSe Rotisserie of Maple Leaf Duck à l’Orange
FOURTH COURSe Bûche de Noël
borgne—$52
REVEILLON CONTEMPORARY 601 Loyola Ave.
HolidayNewOrleans.com/16281
FIRST COURSe Rosemary Smoked Redfish with Citrus Salad
BORgNE, CONt.
THIRD COURSe
Roast Duck Leg with Sweet Potato Malfatti and Mushrooms
FOURTH COURSe Tarte à la Bouillie with Bourbon Caramel
boucherie—$48
REVEILLON CONTEMPORARY 8115 Jeannette St.
HolidayNewOrleans.com/16413
FIRST COURSe (CHOICe OF) Roasted Garlic Soup with Grilled Mushrooms and Garlic Chips Black and Bleu Salad: Wood-charred Wagyu Beef Carpaccio, local Arugula, Bleu Cheese, Granny Smith Apples, Celery, Candied Walnuts
SeCOND COURSe (CHOICe OF) Blackened Shrimp and Grit Cake with Warm Housemade Bacon Vinaigrette Coquilles St. Jacques: Diver Scallop roasted in shell, Gruyere, Fennel, Preserved Louisiana Citrus, Tarragon, Buttered Breadcrumbs
THIRD COURSe (CHOICe OF) Gulf Fish Amandine: Pan-seared Gulf Fish, Toasted Almond and Meyer Lemon Brown Butter Sauce, Root Vegetable Latke Crispy Skin Duck Confit with Butternut Squash, Roasted Chestnut Hash, Satsuma Marmalade, Spiced Crème Fraîche Grilled Wagyu Steak Frites, Pommes Purée, Roasted Kale, Bordelaise Sauce
FOURTH COURSe (CHOICe OF) Krispy Kreme Bread Pudding with Spiced-rum Caramel Sauce Bourbon and Dark Chocolate Pecan Pie with Vanilla Bean Whipped Cream bourbon House—$80
REVEILLON CONTEMPORARY 144 Bourbon St.
HolidayNewOrleans.com/15938
FIRST COURSe (CHOICe OF) Crab and Shrimp Boil Terrine with White Ravigote, Red Rémoulade, and Petite Greens Winter Waldorf Salad with Roasted Beets, Apple, Citrus, Spiced Pecans, Pistachios, Bitter Greens, and Ginger Citrus Emulsion
SeCOND COURSe (CHOICe OF) Oysters Rockefeller Confit Duck Leg and Citrus
THIRD COURSe (CHOICe OF) Spinalis Steak with Chili and Coffee-rubbed Beef Spinalis, Turnip Purée, Haricot Vert, Coffee Bean, Bourbon au Poivre Sauce Pompano and Crab with Grilled Skin on Pompano, Crab and Citrus Salad, Baby Carrots, Bourbon Nocello Beurre
REVEILLON TRADITIONAL 723 Dante St.
HolidayNewOrleans.com/15891
FIRST COURSe Smoked Salmon on Rye with Horseradish Whipped Cream
SeCOND COURSe (CHOICe OF) Satsuma Salad with Spiced Pecans, Feta, Pickled Red Onion, Cane Vinaigrette Filé Gumbo with Chicken and Andouille Coquilles Saint Jacques BBQ Shrimp with Shrimp Calas
THIRD COURSe (CHOICe OF) Roast Duck a l’Orange with Dirty Rice Stuffed Flounder with Seafood Dressing and Lemon Mousselline Pork Chop with Cornbread Dressing and Mayhaw Pepper Jelly Glaze Vegetarian stuffed Mirliton with Roasted Cauliflower, Eggplant, Coconut Garlic Ginger Sauce
FOURTH COURSe (CHOICe OF) Sweet Potato Bread Pudding with Praline Sauce Eggnog Crème Brûlée Strawberry Shortcake Pecan Pie with Caramel Sauce
broussard’s Restaurant—$48
REVEILLON TRADITIONAL 819 Rue Conti
HolidayNewOrleans.com/16214
FIRST COURSe (CHOICe OF) Port Poached Pear: Bleu d’Auvergne Cheese, Spiced Honey, Candied Pecans Satsuma Salad: Arugula, Candied Almonds, Shaved Red Onions, Goat Cheese, Vanilla and Citrus Vinaigrette
SeCOND COURSe (CHOICe OF) Pork Rillette: Pear Compote, Pickled Shallots, Bordeaux Mustard Butternut Squash Bisque: Toasted Almonds, Honey, Sage Goat Cheese
THIRD COURSe (CHOICe OF) Stuffed Duck Leg: Ginger-Carrot Purée, Brown Butter and Sage Potatoes, Duck Jus Smoked Pork Osso Buco: Stewed White Beans, Gremolata aux Fines Herbes Louisiana Oyster Fricasee: Brie, Champagne, Brabant Potatoes, Bacon Lardons, Rosemary Biscuit
FOURTH COURSe (CHOICe OF) Louisiana Citrus Gâteau: Winter Citrus Marmalade, Bourbon Spiced Honey, Pistachio Ice Cream Spiked Coffee Cake: Café Brûlot Ganache
A New Orleans Tradition
714 St. Peter • 600 Decatur 334 Royal • 311 Bourbon www.cafebeignet.com
REVEILLON CONTEMPORARY 912 Royal St.
HolidayNewOrleans.com/16415
FIRST COURSe Reveillon Salad: Seasonal Greens, Local Fruits, Housemade Satsuma Vinaigrette
SeCOND COURSe Gumbo Ya Ya: Local Andouille Sausage, Slow-cooked Organic Chicken, Herb and Spices, Louisiana Popcorn Rice
THIRD COURSe Chef Inspired Local Gulf Seafood
FOURTH COURSe Cherry Almond Bread Pudding with Brandy Cherry Sauce Café beignet
REVEILLON ON THE ROCKS 600 Decatur St.
HolidayNewOrleans.com/16080 Treme au Lait—Pecan Cathead Vodka, Hoodoo Chicory Liqueur, Chicory Coffee, Cream, Whipped Cream, dash of Nutmeg Café Dauphine—$48
REVEILLON TRADITIONAL 5229 Dauphine St.
HolidayNewOrleans.com/16079
FIRST COURSe (CHOICe OF) Crawfish Corn Chowder Chicken, Sausage, and Shrimp Gumbo
SeCOND COURSe Fried Green Tomato and Rémoulade Salad
THIRD COURSe (CHOICe OF) Blackened Red Drum with Lump Crabmeat served with sautéed Vegetables Smothered French-Cut Pork Chops with Garlic Potatoes and Kale sautéed in Butter Garlic Southern Fried Chicken with Baked Macaroni and Cheese and Kale sautéed in Butter Garlic
FOURTH COURSe (CHOICe OF) Strawberry Cheesecake Raisin-pecan Bread Pudding with Cinnamon-Cream Rum Sauce
Cafe Degas—$44
REVEILLON TRADITIONAL 3127 Esplanade Ave.
HolidayNewOrleans.com/15684
FIRST COURSe Salade de Reveillon: Bibb Lettuce with Julienned Zucchini, Roasted Corn, Cherry Tomato, Red Onion, Capers, Feta Cheese, Tarragon Lime Vinaigrette
SeCOND COURSe Sea Scallops with Fennel, Spinach, White Wine, Lemon Juice, Bacon Jam Garnish
THIRD COURSe Veal Rack with Madeira and Mushroom Cream Sauce, Celeriac and Potato Purée, Baby Vegetables
FOURTH COURSe Chocolate Pot de Crème
LAgNIAPPe Glass of Ruby Port Cafe Degas
REVEILLON ON THE ROCKS 3127 Esplanade Ave.
HolidayNewOrleans.com/15686 Cherry Noir—Grey Goose “Cherry Noir” Vodka, Liqueur of macerated cherries in Kirshwasser
Carousel bar
HolidayNewOrleans.com/15900 Twelfth Night—Pierre Ferrand 1840 Cognac, Fresh Lime Juice, Agave Syrup, Sparkling Wine Cavan—$55
B’REVEILLON 3607 Magazine St.
HolidayNewOrleans.com/16405
AMUSe bOUCHe FIRST COURSe (CHOICe OF) Tiny Benny, Single Benedict, Cavan Bacon, Hollandaise Avocado Toast, Nauc Cham, Fermented Radish
SeCOND COURSe (CHOICe OF) Caviar and Creme, Cured Egg Yolk, Crème Fraîche (+ $5) Salmon Tartare, Giardiniera, Buttermilk
THIRD COURSe (CHOICe OF) Patty Melt, Caramelized Onions, Aged Cheddar, Calabrian Chili Cheddar Waffle, Seared Kimchi, Sake Maple Syrup Cavan—$80
REVEILLON CONTEMPORARY 3607 Magazine St.
HolidayNewOrleans.com/16406
FIRST COURSe (CHOICe OF) Crab and Preserved Corn, Calamasi, Shrimp Celery Root Salad, Jicama, Pomegranate
SeCOND COURSe (CHOICe OF) Seared Chicken Thigh, Tahini, Edamame, Yogurt Scallop, Cauliflower, Chermoula, Caper (+ $5)
THIRD COURSe (CHOICe OF) Porchetta, Polenta, Green Onion, Calabrian Chili Salmon, Raisin, Turnip, Green
FOURTH COURSe (CHOICe OF) Vanilla Sundae, Pralines, Magic Shell Blondie, Butterscotch, Apricot
JOIN US FOR REVEILLON!
C L A S S I C C R E O L E I TA L I A N
I N T H E WA R E H O U S E D I S T R I C T
Commander’s Palace Restaurant—$90
REVEILLON TRADITIONAL 1403 Washington Ave.
HolidayNewOrleans.com/16001
FIRST COURSe Blackened Redfish on the Half Shell Hand Shucked Oyster, Mignonette, Lemon Confit, Local Caviar
SeCOND COURSe Wild White Gulf Shrimp Rémoulade: Celery Root, Green Tomato, Cured Egg Yolk, Housemade Everything-cracker
THIRD COURSe Black Skillet Seared Diver Scallop Yukon Gold Potato and Smoked Bacon Hash, Wilted Winter Greens, Meyer Lemon Beurre Blanc
FOURTH COURSe Black Pepper Pappardelle Housemade Pasta, Warm Duck and Roasted Shallots, Preserved Scuppernong Grapes, Whipped Creole Cream Cheese, Chestnut-Duck Jus
FIFTH COURSe Black Truffle-injected Sliced Tenderloin of Veal with Dry-aged Louisiana Mushrooms, Parsnip and Parmesan Gratin, Wild Escargot Bordelaise
SIXTH COURSe Cognac Hot Toddy Poached Pear Tomme de Savoie Semifreddo, Pralines, Port Wine Spiced Gelée, Rosemary The Country Club—$60
REVEILLON TRADITIONAL 634 Louisa St.
HolidayNewOrleans.com/15929
FIRST COURSe Duck and Louisiana Oyster Gumbo with Creole Trinity, Dark Roux, Filé
SeCOND COURSe Poached Royal Red Shrimp chilled with Sauce Gribiche and Crispy Shallots
THIRD COURSe (CHOICe OF) Truffle Roasted Poussin: Black Truffle Jus, Buttered Collard Greens, Roasted Beets Lemon Herb Crusted Gulf Fish: Spaghetti Squash, Candied Shallots, Fumé Blanc
FOURTH COURSe Panettone Bread Pudding with Warm Rum Anglaise Court of Two Sisters—$50
REVEILLON TRADITIONAL 613 Royal St.
HolidayNewOrleans.com/16004
FIRST COURSe Turtle Soup au Sherry
SeCOND COURSe (CHOICe OF) Mixed Green Salad: Tomatoes, Mushrooms, Chopped Bacon, Bleu Cheese Vinaigrette Seafood Stuffed Puff Pastry with Champagne Sauce
THIRD COURSe (CHOICe OF) Grilled Beef Tenderloin: Sliced Beef Tenderloin, New Potato Mash, Roasted Almond Haricots Verts, Dijon and Caper Cream Reduction Chicken and Mushroom Marsala: Grilled Airline Chicken Breast, Roasted Garlic Mashed Potatoes, Shiitake Mushroom and Marsala Reduction Blackened Tuna: Tuna Steak, Creole Fried Rice, Balsamic Reduction
FOURTH COURSe (CHOICe OF) Bûche de Noël Peppermint Crumble Ice Cream Bananas Foster with Vanilla Ice Cream (+ $4) Couvant—$69
REVEILLON CONTEMPORARY 317 Magazine St.
HolidayNewOrleans.com/16418
FIRST COURSe (CHOICe OF) Seared Foie Gras, Brioche, Cherry, Cocoa Nib Escargot, Parsley Garlic Butter Gulf Oysters, Caviar, Mignonette
SeCOND COURSe Winter Greens, Satsuma, Crouton
THIRD COURSe (CHOICe OF) Steak Perigourdine, Pommes Frites Duck a l’Orange, Pommes Purees “a La Robuchon” Skate à la Grenobloise
FOURTH COURSe (CHOICe OF) Bûche De Noël Seasonal Sorbet
FIFTH COURSe (CHOICe OF) Brown Butter Bourbon Punch Seasonal Sorbet Delacroix: Hazelnut Syrup, Coconut, Ginger, Cranberry, Lime
SUPPLeMeNTALS Cheese Plate (+ $12) Black Truffles (+ $25)
LAgNIAPPe (CHOICe OF) Brown Butter Bourbon Milk Punch: Bourbon, Candied Pecans, Brown Butter, Spice, Cream Delacroix: Hazelnut Syrup, Coconut, Ginger, Cranberry, Lime Couvant
REVEILLON ON THE ROCKS 317 Magazine St.
HolidayNewOrleans.com/16419 Brown Butter Bourbon Punch— Bourbon, Candied Pecans, Brown Butter, Spice, Cream Crescent City brewhouse—$44
REVEILLON CONTEMPORARY 527 Decatur St.
HolidayNewOrleans.com/15935
CRESCENt City BREwhOuSE, CONt.
SeCOND COURSe
Pickled Shrimp and Vegetables
THIRD COURSe (CHOICe OF) Seafood au Gratin: Shrimp, Crawfish, Crabmeat with Herbed Cream, Cheese, Breadcrumbs Grilled Redfish Thyme-infused Velouté, Fennel, Satsuma Salad Honey Glazed Duck: Spiced Honey, Roasted Butternut Squash, Rapini, Brown Butter
FOURTH COURSe (CHOICe OF) Peppermint Ice Cream with a Chocolate Cracker Sticky Toffee Pudding with Vanilla Ice Cream
Criollo Restaurant and Lounge—$75
REVEILLON TRADITIONAL 214 Royal St.
HolidayNewOrleans.com/15898
FIRST COURSe (CHOICe OF) Grilled Lamb Rossette and Seared Scallop with Braised Turnip Greens, Red Beet Purée Foie Gras stuffed Quail with Sun-Dried Cherry and Pistachio Chutney, Poivrade Glace’ Fricassee of Rabbit and Sweetbreads Maitake with White Beech, Morels, Hunter Style Sauce
SeCOND COURSe (CHOICe OF) Acorn Squash Soup: Smoked Ham Hock, Chive Oil Heirloom Beet Salad: Clementine, Marcona Almonds, Pickled Red Onion, Goat Cheese Vinaigrette
THIRD COURSe (CHOICe OF) Roasted Goose and Spiced Pears: Braised Red Cabbage, Caramelized Sweet Potatoes, Pecan Bacon Gastrique Grilled Venison Noisette: Duck Fat-fried Potatoes and Leek, Sauce Grand-Veneur Lamb Navarin: Stone-ground Yellow Grits, Morel Mushroom, Natural Jus Paupiette of Flounder: Shrimp and Scallop Mousseline, Lemon Asparagus, Nantua Sauce
FOURTH COURSe (CHOICe OF) Bûche de Noël: Coffee and Vanilla Genoise, Cocoa Butter Cream, Raspberry and Mango Sauces Gateau Saint Honore: Hazelnut Profiteroles, Valrhona Chocolate Mousse, Candied Berries
Dickie brennan’s Steakhouse—$48
REVEILLON CONTEMPORARY 716 Iberville St.
HolidayNewOrleans.com/15940
SeCOND COURSe Baked Oysters on the Half Shell Rockefeller-inspired with Herbsaint Spinach
THIRD COURSe Shrimp and Mirliton stuffed Quail with Root Vegetables, Molasses Glaze
FOURTH COURSe Holiday Ice Cream Sandwich with Eggnog Ice-Cream, Fruit Cake
Dickie brennan’s Tableau—$49
REVEILLON CONTEMPORARY 616 St. Peter St.
HolidayNewOrleans.com/15941
FIRST COURSe (CHOICe OF) Escargot Bourgogne with Shallots, Garlic, Parsley, Chervil, Burgundy and Butter Emulsion, Garlic Crostini Slow-roasted Tomato Tarte Tatin with Parmigiano Reggiano, Basil, Whipped Ricotta, Balsamic Syrup
SeCOND COURSe (CHOICe OF) Gulf Shrimp and Sherry Bisque, Shaved Bottarga Fennel and Citrus Salad with Champagne Vinaigrette, Tarragon, Torn Lettuces, Tapioca “Cracklin”
THIRD COURSe (CHOICe OF) Veal Osso Buco with Pecorino Romano Polenta, Garlic Broccolini, Gremolata Stuffed Gulf Fish baked with Citrus, Tarragon and Shrimp Stuffing, Celery Root Purée, Prosecco Sabayon, Fennel Pollen, Preserved Lemon
FOURTH COURSe (CHOICe OF) Gingerbread Sticky Toffee Pudding with Toffee Sauce, Mascarpone Ice Cream, Gingersnap Crumble White Chocolate Eggnog Mousse, Peppermint Bark, Gaufrette Domenica Restaurant—$65
REVEILLON CONTEMPORARY 123 Baronne St.
HolidayNewOrleans.com/16285
FIRST COURSe Louisiana Blue Crab, Grilled Artichokes, Citrus
SeCOND COURSe Truffle Gnocchi, Wild Mushrooms, Grana Padano
THIRD COURSe (CHOICe OF) Diver Scallops, Root Vegetables, Black Garlic Veal Osso Buco, Saffron Risotto, Herb Salad
FOURTH COURSe White Chocolate Tartufo, Blood Oranges, Buttermilk
REVEILLON TRADITIONAL 1300 St. Charles Ave.
HolidayNewOrleans.com/16424
FIRST COURSe (CHOICe OF) Baked Louisiana Oysters: Bienville, Rockefeller, Jean St. Malo Sherry Braised Rabbit Vol-au-Vent with St. Francisville Oyster Mushroom, Sage
SeCOND COURSe (CHOICe OF) Gulf Shrimp Remoulade with Smoked Pompano, Pickled Mirliton, Toasted Corn, House Crackers Chapon Salad: Winter Greens, Fines Herbes, Garlic Croutons, Creole Mustard Vinaigrette
THIRD COURSe (CHOICe OF) Pecan-crusted Redfish with Ham Hock Braised Black Eyed Peas, Mustard Greens, Plaquemines Satsuma Gastrique Crisp Duck Leg Confit with Brussels Sprouts, Sweet Potato Grits, Ginger-Gig Jus
FOURTH COURSe (CHOICe OF) Pumpkin Spice Crème Brûlée with Spiced Walnuts, Gingerbread-man Cookie White Chocolate Mousse with Cranberry-Orange Compote, White Chocolate Shavings emeril’s New Orleans—$70
REVEILLON CONTEMPORARY 800 Tchoupitoulas St.
HolidayNewOrleans.com/16422
FIRST COURSe Truffled Prawn Remoulade with Gin Cocktail Sauce
SeCOND COURSe Acadiana Seafood Gumbo with Smoked Gulf Fish, Andouille, Fried Okra, Shrimp, Potato Salad
THIRD COURSe Truffle-fried Quail Foie Gras Mousse, Cherry Quail Reduction, Wild Rice
FOURTH COURSe Pepper Crusted Beef Tenderloin with Charred Pearl Onion, Gruyere Potato Soufflé, Mushroom Herb Butter
FIFTH COURSe Pecan Eclair: Pumpkin Butter, Whipped Coffee Ganache, Caramelized White Chocolate, Pecan Praliné Fountain Lounge—$49
REVEILLON CONTEMPORARY 130 Roosevelt Way
HolidayNewOrleans.com/16103
FIRST COURSe (CHOICe OF) Crispy Sweetbreads, Pepper Salt, Jalapeño, Pickled Cauliflower Petite Tartine of Delice de Bourgogne Cheese, Pumpkin Pear Butter, Herb Salad
SeCOND COURSe (CHOICe OF)
Escarole, Apple and Endive Salad with Artisan Blue Cheese, Pomegranate, Pecans, Cane Vinaigrette Parsnip Velouté with Crispy Pork Belly, Oyster, Preserved Lemon
THIRD COURSe (CHOICe OF) Crispy Duck Breast, Yam Purée, Swiss Chard, Local Citrus Sauce Seared Scallops, Creamy Stone-ground Grits, Fresh Tomato Dill Vinaigrette Chargrilled Prime Beef Coulotte, Comté Mashed Potatoes, Grilled Broccolini with Lemon, Shaved Parmesan, Zinfandel Jus
FOURTH COURSe (CHOICe OF) Sage Caramel, Roasted Apples, Hazelnut Short Bread, Whiskey Chantilly Chocolate Torte, Vanilla Bean Ice Cream, Peppermint Fluff, Hot Cocoa gabrielle Restaurant—$47
REVEILLON CONTEMPORARY 2441 Orleans Ave.
HolidayNewOrleans.com/16408
FIRST COURSe (CHOICe OF) Oyster’s Melichior Fried Oysters, Spinach and Fennel Latke, Roasted Red Pepper Crème Fraiche Bacon-wrapped Scallop Stone-ground Grits, Tomato Ginger Compote Duck Liver Mousse Pate, Housemade Jam, B&B Pickles
SeCOND COURSe (CHOICe OF) Gold and Purple Beet Salad Blue Cheese, Pecans, Satsuma, Mixed Greens Oyster and Jerusalem Artichoke Soup
THIRD COURSe (CHOICe OF) Roulade of River Fish and Shrimp Couvillion Isleño Rice Braised Lamb Shank with Cassoulet Toulousain
FOURTH COURSe (CHOICe OF) White Chocolate Pound Cake and Ice Cream Bourbon Milk Punch and Christmas Cookies Apple Upside-down Bread Pudding galatoire’s—$45-$75
REVEILLON TRADITIONAL 209 Bourbon St.
HolidayNewOrleans.com/16249
FIRST COURSe (CHOICe OF) Turtle Soup Roasted Beet Salad: Arugula, Louisiana Citrus, Pistachio, Blue Cheese, Champagne Vinaigrette
SeCOND COURSe (CHOICe OF) Shrimp Rémoulade with Charred Lemon Fried Oysters with Garlic Tabasco Aioli
THIRD COURSe (CHOICe OF) Roasted Half Chicken with Brussel Sprouts, Bacon, Caramelized Onions, Pickled Peppers—$45 Fried Trout with Crab Yvonne, Satsuma Meunière Sauce—$50 Confit Duck Leg with Black Eyed Pea and Collard Green Cassoulet, Meyer Lemon Gremolata—$55
gALAtOiRE’S, CONt. Grilled Filet Mignon with Mushroom Bordelaise, Pommes Purée—$60, add Foie Gras + $15
FOURTH COURSe (CHOICe OF) Bread Pudding with Banana Praline Sauce Muscadine Sorbet with Elderflower Crema Caramelized White Chocolate Pot de Crème with Cranberry Compote, Almond Granola galatoire’s “33” bar and Steak—$60-$75
REVEILLON TRADITIONAL 215 Bourbon St.
HolidayNewOrleans.com/16250
FIRST COURSe (CHOICe OF) Foie Gras Torchon: Pomegranate, Black Garlic, Brioche, Beet Licorice Purée Jumbo Lump Crab Agnolotti: Wild Mushroom, Sweet Pea, Tomato, Vermouth Cream, Black Truffle
SeCOND COURSe (CHOICe OF) Lobster Bisque: Gilded Lobster Ballotine, Vanilla Tapioca, Potato Crisps Chicory Salad: Brown Butter Vinaigrette, Baby Radishes, Croutons, Tomatoes
THIRD COURSe (CHOICe OF) Pan Roasted Halibut: Confit Fingerlings, Grilled Fennel, Persillade Sauce—$60 Roasted Black Duck Breast: Black Mole, Baby Carrots, Wild Pickled Cherries—$70 Grilled Eye of Ribeye: Smoked Potatoes, Roasted Parsnips, Fig Demi-Glace—$75
FOURTH COURSe (CHOICe OF) Louisiana Citrus Tart: Citrus Custard, Meringue, Bergamot Ice Cream Petit Gauteau: Hazelnut Praline, Caramelized White Chocolate Strawberry and Pistachio Entremet: Strawberry Diplomat, Pistachio Sable, Pistachio Gelato
galatoire’s “33” bar and Steak
REVEILLON ON THE ROCKS 215 Bourbon St.
HolidayNewOrleans.com/16251 Juniper Tree—Tanqueray, Grenadine, Lime Juice, Orange Bitters, Lime Wedge HolidayNewOrleans.com/16252 Wreath of Holly—Delacour Brandy, Galatoires’s Milk Punch, Crème de Menthe, Maraschino Cherry The grill Room—$55
REVEILLON CONTEMPORARY 300 Gravier Street Windsor Court Hotel
HolidayNewOrleans.com/16053
FIRST COURSe (CHOICe OF) Quail with Boudin Stuffing, Sweet Potato Mousse, Pecans, Cane Syrup Gulf Shrimp with Zesty Red Pepper Butter, Louisiana Citrus, Radishes, Mint
SeCOND COURSe (CHOICe OF) Sweet Onion Bisque with Truffle Crab Meat, Chives Lyonnaise Salad with Frisée Lettuce, Poached Egg, Crispy Pork Belly, Lemon Dijon Vinaigrette
THIRD COURSe (CHOICe OF) Redfish with Crawfish Fricassee with Shimeji and Cauliflower, Charred Okra, Corn Purée Beef Strip with Roasted Asparagus, Potato Pavé, Caramelized Cipollini, Bordelaise
FOURTH COURSe (CHOICe OF) Spiced Pear Galette with Pecan Streusel, Butter Pecan Ice Cream, Red Wine Coulis Peppermint Bark Cheesecake with Chocolate Wafer Crust, White and Dark Chocolate Peppermint Bark The gumbo Shop—$36
REVEILLON TRADITIONAL 630 St. Peter St.
HolidayNewOrleans.com/17592
FIRST COURSe (CHOICe OF) Shrimp and Artichoke Soup Chicken Andouille Gumbo Turtle Soup
SeCOND COURSe Tossed Green Salad with Toasted Pecan Vinaigrette
THIRD COURSe (CHOICe OF) Catfish St. Peter: Blackened Catfish with Crabmeat Stuffing and New Orleans Shrimp Cream Sauce Crawfish Étouffée over Rice Crab Cakes with Green Peppercorn and Crawfish Sauce Penne Pasta with Wild Mushroom Cream Roasted Half Duckling with Rum and Louisiana Citrus Sauce
FOURTH COURSe (CHOICe OF) Chocolate Cheese Cake with Raspberry Liqueur Sauce Hot Bread Pudding with Whiskey Sauce Homemade Pecan Pie
Jayne bistro and bar—$35
PETIT REVEILLON 1111 Gravier St.
HolidayNewOrleans.com/16433
FIRST COURSe Housemade Ricotta and Local Honey with Grilled Bread
SeCOND COURSe Batatas Bravas, Aioli, Quail Egg
THIRD COURSe Duck Confit Besteeya and Root Puree
FOURTH COURSe Figgy Pudding with Caramelized Pear
REVEILLON CONTEMPORARY 600 Carondelet St.
HolidayNewOrleans.com/16431
FIRST COURSe Oyster Stew with Celery Root, Fennel, Vermouth, Sourdough
SeCOND COURSe Carrot Ravioli with Saffron, Cardamom, Andouille
THIRD COURSe Pork Tenderloin with Sweet Potato, Topinambur, Collards, Sauce Roberto
FOURTH COURSe Chocolate Cheesecake, Peppermint Gelato, Espresso
REVEILLON CONTEMPORARY 333 St. Charles Ave.
HolidayNewOrleans.com/16283
FIRST COURSe Fried Gulf Shrimp Rémoulade with Celeriac Salad
SeCOND COURSe Grandmother’s Turtle Soup with Pedro Ximenez Sherry and Pressed Egg
THIRD COURSe Mayhaw Glazed Ham Shank Louisiana with Sweet Potatoes, Bourbon Collard Greens
FOURTH COURSe Mont Blanc Tart with Chestnut, Honey Crisp Apple, White Chocolate Chantilly
RESTAURANT
– Southern Living
Restaurant of the Year 2017
Brett Anderson, Times-Picayune James Beard Award Finalist
View our expanded Reveillon menu at Upperline.com 1413 Upperline St • 504-891-9822
REVEILLON TRADITIONAL 921 Canal St.
HolidayNewOrleans.com/16106
FIRST COURSe (CHOICe OF) Celery Root Bisque with Walnut and Parsley Gremolata Arugula Salad with Guanciale, spiced Almonds, Bousin Croquettes, Satsuma Vonaigrette Seafood Gumbo Crawfish, Shrimp, Lump Crab, Popcorn Rice
SeCOND COURSe (CHOICe OF) Escargot Vol au Vent with Puff Pastry and Garlic Cognac Cream Pork Belly with Purple Rice Grits, puffed Quinoa, Pomegranate Lacquer, Celery Salad
THIRD COURSe (CHOICe OF) Diver Scallops with Caviar Lentils, Crispy Parsnip, Blood Orange Puree Arctic Char with Apple-fennel Puree, Bamboo Rice, Hearts of Palm Boudin Stuffed Pork Chop with Ham Hock, Gigante Beans, Swiss Chard, Pickled Cranberries Short Ribs with Warm Barley Salad, Sweet Potato, Horseradish Gremolata
FOURTH COURSe (CHOICe OF) Gingerbread Soufflé with Mulled Wine Sauce Chocolate Coffee Bûche de Noël: Chocolate Cake, Feuilletine Crunch, Coffee Mousse Cranberry Orange Cake: Citrus Almond Sponge, Cranberry Mousse, Blood Orange Sauce Muriel’s Jackson Square—$55
REVEILLON CONTEMPORARY 801 Chartres St.
HolidayNewOrleans.com/15943
FIRST COURSe (CHOICe OF) Fried Oyster Chowder: Oyster Cream, Leeks, Corn, Potato, Applewood-smoked Bacon Duck and Andouille Gumbo: Slow Cooked Hearty Gumbo with Warm Potato Salad
SeCOND COURSe (CHOICe OF) Satsuma Salad: Delicate Mixed Greens, Toasted Cashews, Vanilla Bean Vinaigrette, Candied Red Onion Sweet Potato Gnocchi: Tart Apple, Brown Butter, Sage, Crispy Prosciutto
THIRD COURSe (CHOICe OF) Pan Seared Flounder: Louisiana Shrimp, Mashed Potatoes, Haricots Vert, Wild Mushroom Velouté Wood Grilled Venison: Smoked Carrot Purée, Grilled Acorn Squash, Port Wine and Currant Reduction Sauce
FOURTH COURSe (CHOICe OF) White Chocolate and Candy Cane Mousse Cake Salted Caramel and Peanut Butter Torte
REVEILLON CONTEMPORARY 534 St. Louis St.
HolidayNewOrleans.com/16426
FIRST COURSe Citrus Poached Gulf with Shrimp Fried Green Tomato, Local Citrus, Cajun Caviar Chicken Fried Duck Liver with Southern-braised Collard Greens, Creole Mustard Aioli
SeCOND COURSe (CHOICe OF) Turtle Soup au Sherry: Louisiana Snapping Turtle, Boiled Egg, Spinach, Tomato Smoked Duck and Exotic Mushroom Gumbo with Louisiana Popcorn Rice
THIRD COURSe (CHOICe OF) Andouille and Cornbread Stuffed Quail: with Smothered Green Beans, Crisp Onion Rings—$50 Gulf Fish Court Bouillon with Gulf Shrimp, Tomato Broth, Smoked Potato Salad—$55 N.Y. Strip Steak Diane with Confit Potato, Baby Spinach, Mushroom Maggie’s Cognac Sauce—$65
FOURTH COURSe (CHOICe OF) Louisiana Satsuma Tart, Clove Meringue, Pomegranate Chocolate Layer Cake Butterscotch, Pudding Smoked Candied Pecans, Bourbon Cane Syrup Nolé Restaurant—$38
REVEILLON CONTEMPORARY 2001 St. Charles Ave.
HolidayNewOrleans.com/16221
FIRST COURSe Blue Crab Cakes with Mango, Jicama, Lime Aioli
SeCOND COURSe Street Corn and Andouille Taco
THIRD COURSe (CHOICe OF) Al’s Southern Fried Chicken Fajitas (or Grilled) Hickory Grilled Salmon
FOURTH COURSe Tres Leches Gingerbread Parfait NOSH
REVEILLON ON THE ROCKS 752 Tchoupitoulas St.
HolidayNewOrleans.com/16216 X-MAS Old Fashioned— Makers Mark, Raspberry Simple Syrup, Fresh Raspberries, Rosemary Sprig, Angostura Bitters, Orange Twist Palace Cafe—$55
REVEILLON CONTEMPORARY 605 Canal St.
HolidayNewOrleans.com/15939
FIRST COURSe Poached Pear and Gorgonzola Salad with Fennel Chutney, Walnut Brittle, Champagne Vinaigrette
SeCOND COURSe Oyster Dome with Gulf Oysters and Herbed Oyster Gravy
THIRD COURSe Lamb Duo with Double-cut Lamb Chop, Smoked Lamb Croquette, Marinated Covey Rise Beans, Sauce Persillade
FOURTH COURSe Tarte à la Bouillie
The Pelican Club—$49 +
REVEILLON CONTEMPORARY 312 Exchange Place
HolidayNewOrleans.com/15916
HolidayNewOrleans.com/17551
FIRST COURSe Southern Pimento Cheese with Pita Crisps and House Pickles
SeCOND COURSe (CHOICe OF) Turtle Soup au Sherry: Creole Classic with Lemon, Spinach, Rich Veal Broth Mushroom Ravigot Salad: Sliced Cremini Mushrooms with Creamy Caper, Herb Dressing over Grilled Asparagus
FIRST COURSe (CHOICe OF) Turtle Soup with Aged Sherry Creamy Oyster and Mirliton Chowder
SeCOND COURSe (CHOICe OF) Mississippi Rabbit with Three Cheese Grits New Orleans Barbequed Shrimp Seafood Martini Ravigote Pelican Club Baked Oysters Salad Maison with Arugula and Goat Cheese
THIRD COURSe (CHOICe OF) Trio of Duckling Whole Crispy Fish Smoked Rabbit Papparadelle Pasta Filet Mignon (8 oz.) Rack of Lamb (10 oz.) Whole Maine Lobster (1.5 lbs) with Sea Scallop and Jumbo Shrimp Louisiana Ciopinno Gulf Shrimp with Crab Hollandaise
FOURTH COURSe (CHOICe OF) White and Dark Chocolate Bread Pudding Coconut Cream Pie Bourbon Pecan Pie Vanilla Bean and Grand Marnier Crème Brûlée Chocolate Decadence Cake
LAgNIAPPe Bourbon Spiked Eggnog
THIRD COURSe (CHOICe OF) Pecan Crusted Local Gulf Catch and Barbecue Shrimp with Spiced Tomato Jam Petite Filet Mignon Rossini with Melting Duck Liver Mousse Pâté, Port Wine Truffle Demi-glace
FOURTH COURSe (CHOICe OF) Peppermint Coupe: Pink Peppermint Ice Cream with Fudge Sauce, Deep Chocolate Cookie Holiday Bread Pudding with Rumsoaked Raisins, Whisky Sauce Restaurant August—$98
REVEILLON CONTEMPORARY 301 Tchoupitoulas St.
HolidayNewOrleans.com/16277
FIRST COURSe Tête de Cochon and Foie Gras Terrine with Charred Lemon, Trinity, Frisée
SeCOND COURSe “Not Your Traditional” Turtle Soup with Pedro Ximénez Sherry
THIRD COURSe Happy Hens Farms Yard Egg “Brouillad” with Winter Truffles
FOURTH COURSe Wagyu Hanger Steak with Pommes Aligot, Spinach Madeline, Crispy P & J Oysters
FIFTH COURSe “Spumoni” of Dark Chocolate, Black Cherry, Pistachio
Zappy Holidays
from the “Little Chippery in Gramercy”
REVEILLON TRADITIONAL 777 Bienville St.
HolidayNewOrleans.com/16085
AMUSe bOUCHe FIRST COURSe (CHOICe OF) Salade Lyonnaise Country Fried Veal Sweetbreads with Bourbon Dijon Cream, Sage
SeCOND COURSe Creole Bouillabaisse: Andouille, Gulf Seafood, Tomato-saffron Broth
THIRD COURSe Rabbit and Dumplings: Crispy Foie Gras, Calabrian Honey Butter, Giblet Gravy
FOURTH COURSe Café Brûlot Crème Caramel: Citrus, Brandy, Clove Restaurant R’evolution
REVEILLON ON THE ROCKS 777 Bienville St.
HolidayNewOrleans.com/16155 The Awakening—Cinnamon Simple Syrup, Coconut Milk, Vanilla, Spiced Rum, Egg, over a Coffee Ice Cube Rib Room—$55
B’REVEILLON BUFFET 621 St. Louis St.
HolidayNewOrleans.com/16312
FIRST COURSe Pancake Station: Candied Pecans, Chocolate Chips, White Chocolate Chips, Blueberries, Blackberries, Strawberries, Peppered Maple Bacon, Toasted Nuts Omelet Station: Assorted Mushrooms, Sundried and Diced Tomatoes, Red and Green Bell Pepper, Green and White Onions, Spinach, Olives, Pickled Jalapeño, Kale, grilled Squash, Smoke and Peppered Maple Bacon, Ham, Smoked Turkey, Rotisserie Chicken Carving Station: Prime Rib, Smoked Pork Butt, Blackened Pork Loin, Smoked Turkey Breast
SeCOND COURSe Salmon Display: Louisiana Caviar, Capers, Brunoise Red Onions, Chopped Egg, Brunoise Tomato, Cornichons Chive Crème Fraîche, Brioche Toast Points Assorted Fruit Crudité Display: Whole Fruit, Cut Melons, Berries, Pineapple, Specialty Selections, Fruit Yogurt Dipping Sauce Cheese Display: Brie En Croute With Praline Sauce and Grilled French Bread Croutons Salad Display: Pressed Watermelon with Pickled Red Onion, Grilled Romaine, Champagne Vinaigrette, Cucumber Salad with White Onion, Basil and Vinaigrette, Arugula Salad with Citrus Supreme, Parmigiano Reggiano and Pepper Corn Dressing; Kale and Apple Salad with Louisiana Honey Horseradish Dressing
Fruits de Mer Display: Assorted Oysters, Tuna Tartare, Saffron Aioli Steamed Mussels, Fresh Catch Rémoulade, Crab Legs, Chimichurri, Mignonette, Cocktail, Remoulade Potato Bar: Chef’s Selection of Potato Preparation with all the “Fixin’s”
THIRD COURSe Hot Buffet: Chicken and Dumplings, Shrimp Creole, Smoked Quail in Maple Gravy, Grillades, BBQ Shrimp, Sweet Corn Grits, Wild Rice Pilaf Lagniappe: Eggs Sardou, Petite Quiche, Eggs Benedict Bourbon Glazed Carrots, Street Corn
FOURTH COURSe Pastries, Breads and Desserts: Banana Nut Bread, Apple Turnover, Blueberry Muffin, Croissants, Biscuits, Assorted Mini-desserts Rib Room—$55
REVEILLON CONTEMPORARY 621 St. Louis St.
HolidayNewOrleans.com/16306
FIRST COURSe (CHOICe OF) Grilled Shrimp and Jalapeño Chorizo Sausage and Cheddar Cheese with Sweet and Spicy Chipotle Sauce Praline Bacon with Balsamicglazed Caramelized Onions and Grilled French Bread Whole-roasted Bulb of Garlic with Thyme-infused Olive Oil, Toasted Ciabatta, Potato Crisps Rib Room Chop Salad with Iceberg Lettuce, Grape Tomatoes, Kalamata Olives, Pickled Red Onions, Feta Cheese, Champagne Vinaigrette
SeCOND COURSe (CHOICe OF) Oyster Chowder with Brie Crostini Loaded Baked Potato Soup
THIRD COURSe (CHOICe OF) Chili-glazed Grilled Prime Rib with Chorizo Paella, Charred Lime, Oven-roasted Tomato Gulf Fish Amandine with Parsley Potatoes, Garlic-sautéed Kale, Sauce Amandine Panko-crusted Pork Chop with Fried Brussel Sprouts, Orzo Tomato Gratin, Saffron Aioli
FOURTH COURSe (CHOICe OF) Cranberry White Chocolate Bread Pudding with Ginger Rum Sauce Hot Chocolate Crème Brûlée with Toasted Marshmallow
Rib Room
REVEILLON ON THE ROCKS 621 St. Louis St.
HolidayNewOrleans.com/16298 Aged Creole Eggnog—Housemade Eggnog, Sugar, Bourbon, Brandy, Rum
HolidayNewOrleans.com/16101 Woodsman in Wonderland—Genepy Liquor, Maple Syrup, Cranberry Bitters, Angostura Bitters, Bourbon Seaworthy—$59
REVEILLON CONTEMPORARY 630 Carondelet St.
HolidayNewOrleans.com/16373
FIRST COURSe Little Gem Salad: Radish, Meyer Lemon, Green Goddess, Poppy Seed
SeCOND COURSe Charbroiled Oysters: Piment D’espelette Butter, Herb Panna Gratta
THIRD COURSe Diver Scallops: Maitake Mushroom, Collard Greens, Cornbread, Pot Liquor Vinaigrette
FOURTH COURSe Almond Semifreddo: Blood Orange, Extra Virgin Olive Oil Shaya—$36
REVEILLON CONTEMPORARY 4213 Magazine St.
HolidayNewOrleans.com/16279
FIRST COURSe Crab Hummus with Duck Fat Brown Butter, Mint Scallion
SeCOND COURSe Roasted Carrot with Herb Tahini and Rye Duqqa
THIRD COURSe Crispy Braised Lamb with Zhoug Yogurt and Couscous
FOURTH COURSe Vanilla Bean Malabi with Citrus
Sobou—$44
REVEILLON CONTEMPORARY 310 Chartres St.
HolidayNewOrleans.com/16019
FIRST COURSe Yellowtail Crudo: Meyer Lemon, White Soy Sauce, Crystal Caviar, Shiso Leaves, Pickled Grapes, Louisiana Pecan Oil
SeCOND COURSe Street Food Duck Hash: Maple Leaf Farms Braised Duck, Louisiana Sweet Potato, Spicy Grilled Street Corn, Black Currant Jus, Sous Vide Duck Egg
THIRD COURSe Char-grilled Black Angus Beef: Black Garlic and Smoked Sea Salt Rub, Smashed Marble Potatoes, Crispy Leeks, Chimichurri, Charred Sweet Peppers
FOURTH COURSe Creole Yule Log Cannoli: Whipped Grand Marnier and Milk Chocolate Creole Cream Cheese Filling, Louisiana Citrus, White Chocolate Rum, Candy Pecans, Cocoa Dust
PETIT REVEILLON 5004 Prytania St. 641 Tchoupitoulas St.
HolidayNewOrleans.com/15920
FIRST COURSe Artisan Cheese Plate with Three Cheeses and Housemade Preserves
SeCOND COURSe Fennel, Celery and Cheese Soup with Roasted Hazelnuts
THIRD COURSe Housemade Country Ham, Pickled Winter Squash with Coriander and Chili, White Bean Purée, Toast Points
FOURTH COURSe Creole Cream Cheese Cheesecake topped with Honey and Walnuts Sylvain—$70
REVEILLON CONTEMPORARY 625 Chartres St.
HolidayNewOrleans.com/16403
FIRST COURSe (CHOICe OF) Sopa de Ajo, Egg Drop Crouton Bacon Oyster Pan Roast, Caramelized Fennel, Rosemary Oyster Crackers
SeCOND COURSe (CHOICe OF) Grilled Louisiana Gulf Shrimp, Caramelized Fish Sauce Shrimp Barbeque, Crispy Grit Cake Red Bean Agnolotti, Charred Onion Pot Liquor, Trinity Sofrito, Tasso Pork Floss
THIRD COURSe (CHOICe OF) Braised Beef Cheeks, Pomme Puree, Sauce Bordelaise, Root Vegetables Gulf Seafood Courtbouillon, Smoked Oyster Rouille, Shrimp Calas
FOURTH COURSe (CHOICe OF) Chocolate Pot de Creme, Pecan Butter, Chocolate Ganache Almond Citrus Trifle, Caramel Cremeux, Candied Citrus
The Steakhouse at Harrah’s New Orleans Casino—$70, $90 with wine Pairing
REVEILLON CONTEMPORARY 8 Canal St.
HolidayNewOrleans.com/16246
FIRST COURSe Oyster and Duck Gumbo with Pickled Red Bean Potato Salad
SeCOND COURSe CheeWees Crusted Shrimp and Grits with Tasso Red Gravy
THIRD COURSe Filet Of Beef “Diane” with Confit Potatoes, Truffle, Sauce Robert
FOURTH COURSe Gingerbread Cupcake with Creole Cream Cheese and Candied Orange
REVEILLON TRADITIONAL 746 Tchoupitoulas St.
HolidayNewOrleans.com/16215
FIRST COURSe (CHOICe OF) Corn and Crab Bisque Roasted Beet and Goat Cheese Salad: Arugula, Almonds, Citrus Vinaigrette
SeCOND COURSe (CHOICe OF) Spinach Manicotti: Ricotta Basil, Sunday Gravy Penne Crab Arrabiatta: Louisiana Blue Crab, Spicy Tomato Sauce
THIRD COURSe (CHOICe OF) Grilled Swordfish: Peperonata Agrodolce, Creole Mustard Sauce, Brabant Potatoes Citrus-braised Veal Short Ribs: Creamy Parmigiano Polenta, Gremolata, Veal Jus
FOURTH COURSe (CHOICe OF) Flourless Chocolate Torta with Salted Caramel Ice Cream Espresso Crème Brûlée Tujague’s Restaurant—$54
REVEILLON TRADITIONAL 823 Decatur St.
HolidayNewOrleans.com/16108
FIRST COURSe (CHOICe OF) Shrimp and Tasso Vol-au-Vent with Gulf Shrimp, Smoked Tasso and English Peas, and Cream Sauce, served in a Puff Pastry Shell Reveillon Salad with Roasted Granny Smith Apples, Dried Cranberries, Shaved Onions, Crumbled Feta, Toasted Pumpkin Seeds, with Baby Green and Hard Cider Vinaigrette
SeCOND COURSe Lobster and Corn Bisque
THIRD COURSe (CHOICe OF) New Orleans Barbecue Shrimp with Pepper Jack Cheese Artisan Grits Tournedos of Beef with Yukon Gold Smashed Potatoes, Caramelized Red Onions and Roasted Wild Mushrooms Pan-seared Duck Breast with Tujague’s Brisket Dirty Rice and Bourbon Creole Mustard Jus Braised Colorado Lamb Shank with White Beans and Roasted Brussels Sprouts
FOURTH COURSe Bananas Foster Bread Pudding Upperline Restaurant—$46-$65
REVEILLON TRADITIONAL 1413 Upperline St.
HolidayNewOrleans.com/16124
FIRST COURSe (CHOICe OF) Creole Gumbo Turtle Soup au Sherry Glass of Madeira Wine and Spiced Pecans
SeCOND COURSe (CHOICe OF) Original Fried Green Tomato, Shrimp Rémoulade Crispy Oysters Saint Claude
Duck and Andouille Étouffée, Louisiana Pepper Jelly Seared Foie Gras Watercress, Stilton and Pecan Salad Spicy Shrimp, Aioli, Cornbread
THIRD COURSe (CHOICe OF) Sautéed Fish Meunière, Jumbo Lump Crabmeat Fish Piquant with Hot and Hot Shrimp Saute of Shrimp, Parmesan Grits “12 Hour” Roast Duck, Ginger Peach or Garlic Port Sauce Rack of Lamb, Madeira Mint Sauce
FOURTH COURSe (CHOICe OF) Thomas Jefferson’s Crème Brûlée Honey-Pecan Bread Pudding, Toffee Sauce Pecan Pie, Chantilly Cream Brandy Alexander or Irish Coffee Vacherie Restaurant—$49
REVEILLON TRADITIONAL 827 1/2 Toulouse St.
HolidayNewOrleans.com/15860
FIRST COURSe (CHOICe OF) Crab and Brie Soup Seafood Gumbo with Jasmine Rice Mixed Salad with Spicy Pecans and Balsamic Vinaigrette
SeCOND COURSe (CHOICe OF) Fried Oysters with Louisiana BBQ Butter Gator Sausage Meatballs with Roasted Red Pepper Purée Shrimp and Green Onion Spread with Toast Points Cauliflower Gratin Skillet
THIRD COURSe (CHOICe OF) Panéed Chicken with Sauteed Mushrooms, Mashed Potatoes, and Asparagus Bourbon Glazed Pork Loin, Sweet Potatoes, Pork Belly Cabbage Fish of the Day with Jasmine Rice, Creole Green Beans Crab Cakes with Shrimp Sauce, Fresh Spinach, Corn Maque Choux Vegetarian Entrée of the Day
FOURTH COURSe (CHOICe OF) Bread Pudding with Whiskey Sauce Pecan Pie Carrot Cake with Cream Cheese Frosting Chocolate Torte Cheese Cake
LAgNIAPPe “Poinsettia” Sparkling Wine Cocktail
