Reveillon Season 2015-2016

December 18, 2015
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Across New Orleans, restaurants offer fixed-price, multi-course reveillon meals throughout December and into the New Year. Here are our dozen recommendations for 2015-2016:

Arnaud's Restaurant


813 Bienville Street
New Orleans, LA 70112

Amuse Bouche
- Daube Glace with Garlic Crouton

First Course (Choice of)
- Remoulade with Poached Barataria Pass White Shrimp, White Remoulade and Root Vegetables
- Duck Rillettes with Caramelized Onions, Radish and Cherry Confit

Second Course (Choice of)
- Creole Onion Soup en Croute
- Watercress Salad with Candied Pecans, Dried Cranberry, Jacob's Andouille Croutons and Champagne Cane Vinaigrette

Third Course (Choice of)
- Court-Bouillon with Louisiana Gulf Drum simmered in Tomato Puree with Gulf Shrimp and Oysters, served with Louisiana Popcorn Rice
- Roasted Cornish Game Hen served with Mayhaw Demi-Glace and Cranberry, Raisin and Chestnut Quinoa
- Pork Flatiron Steak with Sauce Robert and Spinach Rockefeller

Fourth Course (Choice of)
- Gateau de Sirop
- Tarte Tatin

Bourbon House Seafood and Oyster Bar


144 Bourbon Street
New Orleans, LA 70130

First Course
- Pear and Cranberry Salad with Roquefort Cheese, Candied Pecans, Endive, Mixed Greens and Louisiana Citrus Vinaigrette

Second Course
- Smoked Oyster Bisque, Gulf Oysters and Toasted Fennel Sourdough Boule

Third Course (Choice of)
- Roasted Venison Rack, Sweet Potatoes, Tasso and Bourbon-Fig Demi
- Bacon-Wrapped Stuffed Duck Breast with Jalapeños, Cream Cheese, Parsnip Puree and Cherry-Port Glaze

Fourth Course
- Figgy Pudding, Eggnog Ice Cream and Roasted Chestnut Tuile

Brigtsen's Restaurant


723 Dante Street
New Orleans, LA 70118

First Course (Choice of)
- Oyster Chowder with Bacon and Fennel
- File Gumbo with Chicken and Andouille Sausage

Second Course (Choice of)
- House Salad with Satsumas, Spiced Pecans, Feta, Croutons, Pickled Red Onion and Cane Vinegar Dressing
- Baked Oyster Bienville and Baked Oyster LeRuth
- BBQ Shrimp with Shrimp Calas

Third Course (Choice of)
- Roast Duck a l'Orange with Dirty Rice and Louisiana Citrus Sauce
- Stuffed Fillet of Flounder with Seafood Dressing and Lemon Mousseline
- Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apple Cider Pan Gravy

Fourth Course (Choice of)
- Sweet Potato Bread Pudding with Pecan Praline Sauce
- Eggnog Creme Brûlée
- Pecan Pie with Caramel Sauce



819 Conti Street
New Orleans, LA 70112

First Course (Choice of)
- Pistachio Pâté Campagne, Brandied Duck Liver Mousse and Pork Rillette with House Pickles and Mustard Sauce
- Gravlax Dill Cured Salmon, Choupique Caviar Deviled Egg, Truffle, Leek and Wild Mushroom Salad

Second Course (Choice of)
- Turtle Soup au Sherry
- Butternut Squash Bisque with Cranberry Smoked Cheddar Grilled Cheese

Third Course (Choice of)
- Burgundy Braised Lamb Shank with Bleu Cheese Risotto and Pepper Jelly Haricots
- Yellowfin Tuna ''Dianne'' on Roasted Garlic Whipped Potatoes with Wild Mushroom Duxelles and Brandy Green Peppercorn Cream

Fourth Course (Choice of)
- Sticky Toffee Bread Pudding with Eggnog Anglaise
- Pumpkin Cheesecake with Chocolate Graham Cracker Crust and Toasted Marshmallow

Cafe Degas


3127 Esplanade Avenue
New Orleans, LA 70119

First Course
- Crab and Fennel Salad with Baby Arugula, Grapefruit, Mint, Crispy Shallots and Tarragon Vinaigrette

Second Course
- Crawfish Ravioli with Crawfish, Duxelles and Lemon Beurre Blanc

Third Course
- Rack of Lamb and Merguez Sausage with Provençale Ratatouille, Haricots Verts, Fingerling Potatoes and Smoked Vidalia Onions, served au Jus

Fourth Course
- Chocolate Pot de Crème, a Creamy Chocolate Custard Dessert served with Chantilly Cream

- A Glass of Ruby Port

Commander's Palace


1403 Washington Avenue
New Orleans, LA 70115

First Course
- Caminada Pass Oyster: Gin, Juniper and Sage Sorbet with Toasted Sumac, Salt and Rosemary, Scorched Tableside

Second Course
- Stone Crab and Caviar Finger Sandwich: Commanders-Made Whipped Butter, Pickled Radish, Sliced Cucumber, Cornichon and Grated Egg Yolk with Champagne Crème Fraîche

Third Course
- 'The Christmas Goose': Cast Iron Seared Foie Gras, Foie Gras and Goose Egg Custard, Goose Confit and Mincemeat Pie with a Cranberry and Aged Sherry Cobbler Cocktail

Le Coup de Milieu
- Sample Size Cocktail

Fifth Course
- Sea Scallop and Hoppin' John Stew: Slow Smoked Pig Trotters Braised Down with Bitter Turnip, Sweet Potato and Mustard Greens with Heirloom Louisiana Beans, Puffed Falcon Mill Rice and Spicy Ham Bone Broth

Sixth Course
- Black Truffle Butter Stuffed Petit Poussin: Sage and Fire Roasted Chestnut Dressing with Little Roots, Whiskey Roasted Pumpkin Cream and Truffled Chicken Liver Jus Roti

Seventh Course
- Kobe Beef ''Steak Stanly'': Grilled Tenderloin of American Kobe Beef over French Potato Puree with Crispy Horseradish Ribbon, Brûléed Banana and House-Made Worcestershire Demi-Glace

Eighth Course:
- Sticky Toffee Pudding: Old New Orleans Rum Soaked Fig and Medjool Date Pudding with Louisiana Pecans, Burnt Marshmallow and Chocolate-Sambuca Ice Cream

Feeling's Cafe


2600 Chartres Street
New Orleans, LA 70117

First Course (Choice of)
- Panna Cotta of Salsify and Cauliflower, Sea Urchin, Meyer Lemon, Shiso and Roe
- Lamb Tartare, Calabrian Chili, Mediterranean Flavors and Cured Egg Yolk

Second Course (Choice of)
- Ricotta Gnudi, Mushroom Consomme, Proscuitto and Nepitella
- Pork Belly, Pickled Vegetables and Shrimp Emulsion

Third Course
- Salad of Local Lettuces, Grapefruit, Fennel, Candied Pecans, Ricotta Salata and Apple Mustard Dressing

Fourth Course (Choice of)
- Strip Loin of Beef, Chestnut, Foie-Poached Turnips and Pomegranate Bordelaise
- Seasonal Gulf Fish, Smoked Vegetable Cabbage Purse and Lemongrass Ginger Fumet

Fifth Course (Choice of)
- Demi Cheese Plate (Chef's Selection)
- Pistachio Cardamom Cake, Galangal Caramel and Chevre Ice Cream
- Banana Cordon Rose Cake, Whipped Cream Cheese, Peanut Butter and Honey

Galatoire's Restaurant


209 Bourbon Street
New Orleans, LA 70112

First Course (Choice of)
- Baked Shrimp Scampi
- Fried Oysters, Spinach Rockefeller and Hollandaise

Second Course (Choice of)
- Lobster Bisque
- Mixed Greens with Garlic and Cherry Tomatoes

Third Course (Choice of)
- Sautéed Drum with Roasted Eggplant, Saffron Sauce and Rouille
- Grilled Petite Filet with Creamed Spinach, Marchand de Vin and Crispy Bacon
- Fried Fish Cakes with Steamed Broccoli and Spicy Béchamel Sauce

Fourth Course (Choice of)
- Custard Cup
- Ice Cream Sundae
- Mocha Panna Cotta

La Provence


25020 Highway 190
Lacombe, LA 70445

First Course
- Veal Daube Glace with Horseradish Creme Grache, Gremolata Salad and Brady Plum Compote

Second Course
- Grandmother's Turtle Soup with Pedro Ximenez Sherry

Third Course
- Whole Cooked La Provence Porchetta with Flageolet Bean Cassoulet and Black Trumpet Mushrooms

Fourth Course
- Local Citrus Tart with Whipped White Chocolate and Blood Orange Sherbet

Restaurant R'evolution


777 Bienville Street
New Orleans, LA 70130

First Course (Choice of)
- Sweet Potato and Andouille Bisque
- Seafood Gumbo

Second Course
- Cranberry Waldorf Salad with Smoked Walnuts, Caramel Apple and Celery Rémoulade

Third Course (Choice of)
- Beurre Noisette-Poached Gulf Fish with Lobster Nage, Root Vegetable Croquette and Preserved Fennel
- Braised Boneless Short Ribs, Rutabaga-Citrus Puree and Red Wine Sauce

Fourth Course
- Dessert Duo: Local Stout Chocolate Cake and White Chocolate Bread Pudding Crème Brûlée

Rue 127


127 North Carrollton Avenue
New Orleans, LA 70119

First Course
- Daily selection of Canapés

Second Course (Choice of)
- Burrata Toast with Copa, Citrus, Radish and Herb Vinaigrette
- Turtle Soup au Sherry with Pressed Egg
- Pasta Carbonara with Pancetta, Parmesan and Cured Egg Yolk

Third Course (Choice of)
- Roasted Shrimp with White Beans, Bacon, Molasses and Chili Butter
- Feuillette with Frog Legs, Sweetbreads, Capers and Brown Butter
- Beef Tartare with Radish, Caviar, Lemon and Asian Style Aioli

Fourth Course (Choice of)
- Boudin-Stuffed Quail with warm Salad, Champagne Vinaigrette and Sorghum Glaze
- Chicken Ballentine with Foie Gras, Hominy Spoon Bread, Tarragon and Asparagus
- Scallops with Fennel, Oyster Mushrooms, Orange Emulsion and Pommes Puree
- Lamb with Lentils, Fig, Rapini and Yogurt

Fifth Course (Choice of)
- Taleggio with Honey and Apple
- Sorbet - choice of daily selection
- Chocolate Peanut Bombe with Caramel and Peanut Brittle
- Lemon Soufflé Cake with Lemon Tuile, Coconut Granola and Ricotta Ice Cream



616 St. Peter Street
New Orleans, LA 70116

First Course (Choice of)
- Gulf Oysters simmered in Herbsaint and Cream with Melted Leeks, Tasso and Tarragon
- Bacon-Wrapped Gulf Shrimp stuffed with Smoked Redfish Mousse, Salsify Puree and Pepper Jelly Butter Sauce

Second Course (Choice of)
- Turtle Soup au Sherry
- Belgian Endive Salad with Roasted Beets and Carrots, Duck Confit and Dijon Cane Vinaigrette

Third Course (Choice of)
- Braised Beef Short Rib, Whipped Parsnips, Vanilla and Fig-Infused Demi-Glace
- Blackened Gulf Fish stuffed with Shrimp, Mirliton and Cornbread Dressing and Blue Crab Butter Sauce

Fourth Course (Choice of) 
- Pear Tarte Tatin with Eggnog Ice Cream
- Flourless Chocolate Gateau with Raspberry Coulis and Crème Anglaise
- S’mores Trifle with layers of Graham Cracker Crumble, White Chocolate Mousse and Brûléed Marshmallow

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