REVEILLON TRADITIONAL: Menu items must contain ingredients that would have been available to a Creole family during the 1800’s time period. For example: please do not feature ingredients like ‘micro sprouts’. Think of ‘rich’ or ‘luxurious’ regional items to offer!
REVEILLON CONTEMPORARY encourages new and innovative food products, trends and techniques. Ingredients are not limited to the historic time frame that would have been available. Chefs are invited to interpret Reveillon Menus for the modern-day patron. Think molecular gastronomy, small plates, deconstruction of classic dishes and nouvelle cuisine
B'REVEILLON: A suggested 3 or 4 course Brunch based on the Reveillon celebration, may be either Traditional or Contemporary.
PETITE REVEILLON: A 4 course small plates option, served at a bar or lounge, for guests that would like to experience a Reveillon meal on a smaller scale.
