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.
Seafood Gumbo with Shrimp, Crab, Andouille, Crawfish, Louisiana Popcorn Rice, Winter Green Salad with Truffle Tremor, Spiced Pecans, Pepper Jelly Vinaigrette, Roasted Parsnip Soup with Best Stop Andouille, Kale Pesto
Boudin Arancini with Best Stop Boudin, Poblano Green Goddess, Crab Salad with Shaved Radish, Chopped Egg, Capers
Shrimp and Cornbread Snapper with Almond Brown Butter, Pole Beans, Roasted Sea Scallops with Caramalized Cauliflower, Celery Root Slaw, Pomegranate Tabasco Gastrique, Reveillon Boucherie: Chappapeela Farms Pork Chop with Sazerac Sweet Potatoes, Mustard Green Gravy, Grilled Filet of Beef with Sorghum Glazed Brussels Sprouts, Butternut Squash, Bordelaise Sauce