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.
Opened by Mark Latter, owner of Tujague's and Bin 428, Bar Frances is an upscale wine bar with food on Freret Street.
Open on these Holidays:
• New Year's Eve (NOT Serving Reveillon)
Bar Frances Reveillon Menu
Crispy Pork Belly with Chicory, Dried Shrimp, Satsuma and Red Chili Glaze, Duck Egg Yolk Raviolo with Smoked Onion Broth, Pepper Jelly, Scallop Crudo with Black Garlic, Yuzu, Grains of Paradise, Radish Sprouts
She-Crab Soup with Butternut Squash, Dry Sherry, Market Salad with Pepitas, Radishes, Long Pepper, Honey Lavender White Balsamic Vinaigrette
Grilled Pompano with Romesco, Octopus, Dill Vinaigrette, Slow Roasted Whole Fennel with Blood Orange, House-Canned Summer Cherry Tomatoes, Grilled Beets, Parmesan, Grilled Lamb Loin with Burnt Rosemary Spaetzle, Pine Nut Gremolata, Natural Lamb Jus
Plaquemines Parish Honeycomb with Saint-André, Sherried Apples, Egg Nog Crème Brûlée with Bread Pudding Crisps