2011 NEW YEARS EVE DINNER MENU

Your choice of one of each course:

HORS D’OEUVRES

TURTLE SOUP AU SHERRY

GRILLED ALLIGATOR SAUSAGE

With caramelized onions and sherry Creole mustard cream reduction

BBQ SHRIMP

Peppery braised jumbo shrimp served over a toast point

FRIED EGGPLANT ROUND

Topped with jumbo lump crabmeat in a roasted tomato aioli

SALADE

BABY GREENS, TASSO, PECANS, AND RED ONIONS

Drizzled with house-made Creole French dressing

ENTREES

GRILLED 8oz CENTER CUT FILET

With creamed new potatoes and a bacon and mushroom veal reduction

ROASTED DUCK BREAST

With Cajun dirty rice and candied sweet potatoes 

Finished with l’Orange sauce

PAN SEARED GULF FISH

With roasted corn and tasso hash 

Topped with lump crabmeat and warm Remoulade sauce

BRAISED LAMB SHANKS

With creamed new potatoes and petit peas

JUMBO SHRIMP

Poached in a Creole Meunière sauce

Accompanied with Andouille grits

REDFISH, SHRIMP, AND CRAWFISH BOUILLABAISSE

Served over fried eggplant

DESSERTS

CHOCOLATE MOUSSE

TIRAMISU

CRÈME BRÛLÈE

BANANAS FOSTER

COFFEE OR TEA INCLUDED

$75.00 per person (not including tax and tip)

18% gratuity added to parties of 6 or more

Christmas New Orleans Style 2011 

Reveillon Menu (available Dec. 1-24)

  

HORS D'OEUVRES

 TURTLE SOUP AU SHERRY

SALADE

FRIED GREEN TOMATOES

Topped with Shrimp Remoulade and Crabmeat Ravigote

YOUR CHOICE OF ENTRÉE

BLACKENED PORK TENDERLOIN

with pecan rice pilaf with roasted alligator sausage Beurre Blanc

SEARED DUCK BREAST A l’ORANGE

Served with confit dirty rice, sweet potato puree and candied pecans

TROUT AMONDINE

Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with almonds.

DESSERT

EGG NOG CREME BRULEE 

Served with a sugar cookie

COFFEE AND TEA INCLUDED

$42.00 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.