The Pelican Club
French Quarter
Reveillon Traditional

REVEILLON TRADITIONAL: Menu items must contain ingredients that would have been available to a Creole family during the 1800’s time period. For example: please do not feature ingredients like ‘micro sprouts’. Think of ‘rich’ or ‘luxurious’ regional items to offer!

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:
Five courses