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.
“The kitchen has an uncanny ability to always be cooking what you’re in the mood to eat, and the space captures the romance many locals feared the French Quarter lost long ago.” – Brett Andrews, Times Picayune
Open on these Holidays:
Sylvain Reveillon Menu
Sopa de Ajo, Egg Drop Crouton
Bacon Oyster Pan Roast, Caramelized Fennel, Rosemary Oyster Crackers
Grilled LA Gulf Shrimp, Caramelized Fish Sauce Shrimp Barbeque, Crispy Grit Cake
Red Bean Agnolotti, Charred Onion Pot Liquor, Trinity Sofrito, Tasso Pork Floss