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.
Open on these Holidays:
Josephine Estelle Reveillon Menu
Little Gem Salad - Radish, Cucumber, Rémoulade, Sunflower Seed Panna Grata
Peel and Eat Shrimp, Brown Butter, Fermented Garlic, Piment d'Espelette, Lemon