The Pelican Club
French Quarter
Reveillon Contemporary

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.

Chef Richard Hughes offers the rich legacy of Louisiana cuisine with contemporary preparations of the finest fresh ingredients including Gulf shrimp, Maine lobster, Black Angus and Prime steaks in clubby townhouse with paintings by local artists.
Open on these Holidays:
• Christmas Eve (Serving Reveillon)
$49 +
Five courses