served December 1st to 23rd | 185 per person | +$110 for sommelier's pairings | +$170 for reserve pairings
REVEILLON TASTING MENU
Fruits de Mer
red snapper crudo, mountain rose apple, bourbon, pecan blue crab tartlet, grilled shellfish custard, blood orange mon louis “Rockefeller” & shrimp courtbouillon “en gelée”
Spoonbread
caviar, Rodolphe le Meunier butter
pan-seared pompano
heirloom tomato, leeks, saffron
roasted duck breast
butternut squash, “dirty rice,” jus
grilled A5 wagyu strip
mushroom crépinette, chanterelle mushrooms, bordelaise
lemon myrtle ice cream
pear & pinot gris granita, saffron-poached pears
"Root Beer Float"
cane syrup crème brulée, vanilla bean cream puff, root beer & coconut sherbet popsicle
COLD APPETIZERS
$23
bluefin tuna crudo
passion fruit, mirliton mignonette
$23
$32
torchon of foie gras
quince, cocoa nibs, basque pear
$32
$32
A5 wagyu tartare
celery root, mutsu apple
$32
$26
grilled royal red shrimp
white balsamic, delicata squash, pumpkin seeds
$26
HOT APPETIZERS
$28
gnocchi "black and blue"
burgundy truffles, jumbo lump crab, parmesan
$28
$24
heirloom tomato ravioli
ricotta, basil, trout roe
$24
$26
NOLA barbeque escargot
chestnut mushrooms, Bayou Cora Grits, brie
$26
$30
coal-roasted Iberico pork
baby lima beans, rouille, tomato marmalade, togarashi
$30
ENTRÉES
$52
red snapper Pontchartrain
shrimp, crab, wild mushrooms, sauce bearnaise
$52
$60
prime Manhattan strip
heirloom carrots, chestnuts, red currant
$60
$52
dry-aged duck breast
chanterelle mushrooms, blackberries, magnolia tea, foie mousse
$52
$50
blackened tripletail
sunchokes, aji dulce, coconut, gulf oysters
$50
$40
chanterelle mushroom pithivier
collard greens, creole mustard, brandy
$40
DESSERTS
$14
lemon & olive oil
lemon namalaka, basil, olive oil ice cream
mille feuille
vanilla ganache, salted caramel, caramelized buttermilk ice cream
grapefruit creamsicle
grapefruit, vanilla, aperol sorbet
pecan butter cup
flourless brownie, pecan butter ice cream, dehydrated mousse
$8
$8
frozen desserts
chocolate ice cream, cinnamon roll ice cream, fig sorbet
65 per person
FOR THE TABLE
½ dozen $21 | dozen $38
Mon Louis gulf oysters
mirliton mignonette
½ dozen $21 | dozen $38
+ $32
torchon of foie gras
seasonal jam, brioche
+ $32
APPETIZERS
bluefin tuna tataki
cannellini beans, tomato marmalade
chicory salad
crostini, shallots, tarragon vinaigrette
pâté de campagne
pickled mustard seeds, onion jam, grilled country loaf
gnocchi "black and blue"
jumbo lump crab, Burgundy truffles, parmesan
duck and andouille gumbo
Louisiana rice
ENTRÉES
red snapper “bouillabaisse”
potatoes, leeks, saffron
risotto agrumi
gulf shrimp, citrus, bottarga, togarashi
braised pork cheeks
chanterelle mushrooms, Bayou Cora grits, fines herbes
+ $15
tournedos au poivre
pommes purée, heirloom carrots, bordelaise
+ $15
add Burgundy truffles + $20
pan-seared duck breast
choucroute, sweet potatoes, jus
add Burgundy truffles + $20
DESSERTS
saffron-poached pears
lemon myrtle ice cream, lemon cardamom tuile
dark chocolate glazed cake donut
espresso ice cream
apple tart tatin
whipped Green Hill double cream cheese, candied pecans
