RÉVEILLON TRADITIONAL: Must be a minimum of 4 courses and maximum of 8 course with up to 4 menu items per course that all contain ingredients that would have been available to a Creole family during the 1800s. For example: please do not feature ingredients like ‘micro sprouts’. Think of ‘rich’ or ‘luxurious’ regional items to offer!
Where tradition meets relevance. In the heart of the French Quarter, in the Omni Royal Orleans hotel, offering a fine dining experience to locals and visitors for more than 60 years.
Open on these Holidays:
• Christmas Eve (NOT Serving Reveillon)
• Christmas Day (NOT Serving Reveillon)
• New Year's Eve (NOT Serving Reveillon)
• New Year's Day (NOT Serving Reveillon)
Rib Room Reveillon Menu
Amuse Bouch
Fried Oyster Deviled Eggs: Traditional Deviled Eggs Topped with Fried Gulf Oysters
First Course
Andouille Butternut Squash Bisque: Roasted Ring Acorn Squash, Andouille, Pepitas and Pumpkin Oil
Turtle Soup Au Sherry: Snapping Turtle and Sherry
Second Course
Waldorf Salad: Apples, Walnuts, Grapes, Celery and Baby Butter Lettuce
Rib Room Salad: Assorted Greens, Green Onions, Cucumbers with House Made Blue Cheese Dressing
Entree
Venison Bourguignon: Slowly Braised Venison Backstrap and Roasted Root Vegetables
Grilled Gulf Snapper on a Half Shell: Lump Crab Meat, Rice and Couvillion Sauce
Turducken Roulade: Leidenheimer French Bread Oyster Dressing, Haricot Verts and Sauce Chasseur
Dessert
Traditional Buche de Noel: Chocolate Cake, Vanilla Coffee Cream and Chocolate Bourbon Ganache Glaze