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.
An oyster bar from the minds of NOLA natives Alex and Miles Pincus and Adrian Gallo of Grand Banks in NYC. Our focus is on sustainable, gulf seafood paired with an excellent cocktail program.
Open on these Holidays:
Seaworthy Reveillon Menu
Little Gem Salad: Radish, Meyer Lemon, Green Goddess, Poppy Seed
Charbroiled Oysters: Piment D'espelette Butter, Herb Panna Gratta
Diver Scallops: Maitake Mushroom, Collard Greens, Cornbread, Pot Liquor Vinaigrette
Almond Semifreddo: Blood Orange, Extra Virgin Olive Oil