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.
A new American restaurant and wine bar featuring classic cocktails, craft beer and a European inspired wine list.
Open on these Holidays:
• New Year's Eve (NOT Serving Reveillon)
Bar Frances Reveillon Menu
Gnocchi with Goat, Collard Green Broth, Carrot, Ricotta, and Meyer Lemon
Tuna Carpaccio with Hot Mustard, Satsuma, Grains of Paradise, and Hearts of Palm
Baked Taleggio with Frenched Onion, Mushroom, and Crusty Bread
Raw Market Vegetable Salad with Baby Carrots, Candy Stripe Beets, Snow Peas, Baby Turnip, Romanesco, Radish, and Green Goddess
Pumpkin Soup with Pepitas, Sesame Seeds, Parsley, and Roasted Garlic
Cassoulet with Duck Confit, House Juniper Sausage, Fine Herbs, and Bread Crumbs
Acorn Squash with Fennel, Spaghetti Squash, Brown Butter, Capers, and Citrus
Grilled Redfish with Cauliflower, Saffron, Purple Hull Peas and Lump Crab Beurre Blanc
Strawberry Shortcake with Sweet Drop Biscuits, Aged Balsamic, and Mint
St. Andre Triple Cream with Lavash, Apples, and Local Honey