MENUS

Modern, Imaginative Reinterpretations of Classic Cajun and Creole Cuisine

The menu at Restaurant R’evolution boasts not only the chefs’ interpretations of New Orleans classics such as gumbo, jambalaya, shrimp and grits and beignets, but also new creations utilizing ingredients from what Chef Folse refers to as “the swamp floor pantry” of Louisiana. Classical New Orleans ingredients such as Gulf shrimp and oysters, andouille sausage and catfish appear alongside alligator, frog, crawfish, kumquats, sassafras and persimmons, indigenous ingredients that have defined Louisiana cooking for centuries.

Soups include “Death by Gumbo,” quail gumbo served with a whole, semi-boneless quail stuffed with oysters, andouille sausage and rice. Appetizers showcase selections such as Burrata cheese and choupique caviar with black olive oil, as well as roasted sea scallop with truffled cauliflower purée and beef cheek debris. Homemade pastas are also offered.

Signature items feature playful and unique presentations such as “A Tale of Three Fishes,” which offers diners a study of three seafood stews from three of the seven nations that settled Louisiana, including French bouillabaisse, Spanish zarzuela and Tuscan cacciucco served in three separate courses. The “Triptych of Pork” presents grilled belly, smoked tail and crispy ear, for a head-to-tail tribute to the Louisiana boucherie.

Louisiana’s renowned seafood is prominently showcased in dishes such as grilled striped bass with lemon verbena broth, Swiss chard, caramel-poached turnips, fried root vegetables and turnip lemon powder. A flounder napoleon, stuffed with Louisiana crawfish and shrimp mousse, is served with artichoke and Gulf oyster stew and a crisp crawfish ball.

Wild game also appears on the Restaurant R’evolution menu, reflecting the important role that hunting and outdoorsmanship play in Louisiana’s “Sportsman’s Paradise.” The “Bird in a Cage” will feature smoked Guinea fowl with homemade sauerkraut, Creole mustard spaetzle and caramelized onion sauce in a caraway “cage,” a dish reflective of Louisiana’s rich German heritage. The menu also features a large selection of premium steaks and chops with a wide array of sauces, crusts and toppers, including tomahawk rib eye for two with blue cheese crust; Wagyu sirloin strip served three ways and bone-in filet with foie gras butter. Since its origins, Louisiana has been a meat-eating culture, with the Spanish first introducing cattle to the colony; steaks have long been a component of the Louisiana menu.

Desserts showcase classical New Orleans sweets done in a new and contemporary way. “Coffee and Beignets” presents chicory mocha pots de crème with coffee-infused beignets and black fig jam. The chefs’ spin on a “Root Beer Float” layers locally made Abita root beer and vanilla semifreddo in a glass, topped with vanilla ginger foam, and served with a gingersnap tuile straw.

Service highlights tableside components for many dishes, promoting engagement with diners about the history of the dishes they are enjoying. Restaurant R’evolution also features extensive charcuterie and cheese programs, a large wine list and seasonal, market-fresh mixology.

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Brunch  download pdf

Sundays from 10:30 a.m. until 2:00 p.m.

Seafood Gumbo 12
Louisiana Seafood, Scallion Rice

Death by Gumbo 16
Roasted Quail, Andouille, Oysters, Filé Rice

Creole Louisiana Snapping Turtle Soup 12
Deviled Quail Eggs, Madeira

Corn and Crab Cappuccino 10
Black Truffle, Popcorn

House Salad with Crisy Vegetables  12
Haricot Vert, Cucumber, Torn Croutons

Cajun Fried Oyster Salad 12
Crispy Bacon, Blue Cheese Dressing

Chopped Salad R’evolution 13
Prosciutto, Eggs, Tomato, Ciabatta Croutons

 

Fire Roasted Oysters 14
Smoked Bienville Butter

Beer Battered Crab Beignets 16
Four Rémoulades

Oyster Stew R’evolution 14
Local oysters, voul-au-vent

Strawberry Pain Perdu 14
Mixed berries, whipped cream

 

EGGS

Eggs Sardou  14
Hollandaise, Artichoke, Absinthe
ADD: Oysters or Crab  4

Eggs a la Cremé 20
Scrambled Eggs, Crawfish, Smoked Paprika, Cajun Caviar

Duck Confit and Eggs 24
Toasted Brioche, Poached Egg, Warm Potato Salad, Duck Bacon

Breakfast R’evolution 18
Poached Eggs, Sugar Cured Ham, Sweet Corn Biscuit, Sriracha Hollandaise

Boudin and Eggs 19
Poached Eggs, Cracklin's, Black Pepper Choron Sauce

Eggs Meat Bread 15
Choice: 2 Yard Eggs, House Made Meats, Artisan Breads

Beef Debris and Eggs 22
Poached  Eggs, Biscuit, Hollandaise, Hot Sauce Reduction 

 

FISH AND SHELLFISH

Sheep's Milk Ricotta Gnocchi with Lobster 29
Vanilla, Tarragon, Lobster Roe

BBQ Gulf Shrimp and Grits 26
Creole Tomato Grits, Grilled Scallions

Gulf Fish Meuniere 27
Lyonnaise Potatoes, Herbsaint Sauce Meuniere

Jumbo Lump Crab Cakes  30
Prosciutto-wilted Spinach, Red Pepper Cream

 

MEAT AND GAME

Creole Coq au Vin 32
Poulet Rouge Chicken Coq au Vin Style, Black Truffles, Salade au Lardons

Panéed Veal Chop 49
Warm Crabmeat Salad, Truffle Aoili

Short Rib Grillades and Gravy 34
Creole Tomato Grits, Fried Oregano

Veal Liver a la Plancha 25
Creole Tomato Grits, Caramelized Onions, Marchand de Vin 

Sweet Potato-Andouille Hash 7

R’evolution Breakfast Sausage 6

Brick Oven Brussels Sprouts with Bacon 8

Truffle Mashed Potatoes 9

Creole Tomato Grits 7

Apple Smoked Bacon 6

Calabrian Potatoes 5

Andouille 6

Eggs Any Style 4

Shoestring Fries with Two Sauces 5

 

6-oz Petit Filet Mignon 35

14-oz Prime Rib Eye 50

14-oz Milk Fed Veal Chop 45

4 Bone Rack of Lamb 45

 

Sautéed Oyster Mushrooms 5

Lobster Béarnaise 8

T-1 Steak Sauce 3

Sautéed Maine Lobster Meat 12

Blue Cheese Crust 4

Sautéed Jumbo Gulf Shrimp 8

 

Creole Coq au Vin 32
Poulet Rouge Chicken Coq au Vin Style, Black Truffles, Salade au Lardons

Panéed Veal Chop 49
Warm Crabmeat Salad, Truffle Aoili

Short Rib Grillades and Gravy 34
Creole Tomato Grits, Fried Oregano

Veal Liver a la Plancha 25
Creole Tomato Grits, Caramelized Onions, Marchand de Vin

 

Brunch Desserts

Molten Chocolate Soufflé  14
Cookies and Cream Ice Cream, House-made R'eos

Turbodog Stout Chocolate Cake  10
Sour Cherry Conserva, Malted Valrhona Dulcey Ice Cream

White Chocolate Bread Pudding Crème Brûlée  10
Lemon-scented Apricots, Salted Bourbon Caramel Sauce

Seasonal Fruit Tart  10
Individual Tart À lá Mode

Ice Creams & Sorbets
House-made  6

Chocolate Coconut Ice Cream

Toasted Marshmallow Ice Cream

Crunchy Peanut Butter Ice Cream

Vanilla Bean Ice Cream

Roasted Lemon Sorbet

Grapefruit and Rosemary Sorbet

Lemon Buttermilk Sherbet

 

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LUNCH  download pdf

Wednesday - Friday 11:30 a.m. -– 2:30 p.m.  

A sampling of our menu follows and is subject to revision based on the availability of seasonal items.  Our "Legendary Lunch" Plats du Jour Menu at Bottom.

Seafood Gumbo 12
Louisiana Seafood, Scallion Rice

Creole Louisiana Snapping Turtle Soup 13
Deviled Quail Eggs, Madeira

Roasted Baby Beets 16
Goat Cheese, Molasses-candied Pecans

Mussels and Andouille 17
Sweet Garlic, Calabrian Chile Rouille

Naked BBQ Shrimp 16
Toasted French Bread, Lemon

Fire Roasted Oysters R'evolution 14
Smoked Bienville Buter

Shrimp Remoulade Cocktail 14
White Remoulade, Cocktail Sauce

Salumi Solo Board 18
6 Chef Selections, Feeds 1
 
 

Salad

Salads are served with your choice of the following. 
Dressings: Buttermilk, Blue Cheese, Cane Syrup.  Vinaigrettes: Creole Mustard, Balsamic, Sherry, Preserved Lemon, Red Wine.

House Salad with Crispy Vegetables 7/12
Haricot Vert, Cucumber, Torn Croutons

Creole Chef's Salad 15
Crispy Tasso, Shaved Egg, Sweet Onions, Grape Tomatoes

Wedge Salad 13
Butter Lettuce, Sweet Onions, Blue Cheese

 

enhancements

Southern Fried Chicken 6
Grilled Shrimp 7
Fried Oysters 7

 

SANDWICHES

All sandwiches are served with Pickled Vegetables and your choice of Shoestring Fries or Salad

R’evolution Burger 15
Oven-dried Tomatoes, Arugula, Aïoli, Smoked Tomato Ketchup, Fried Egg

Crab-grilled Cheese 16
Brioche with Fontina, White Cheddar, Gruyére

Naked BBQ Shrimp Po'boy 16
Lemon Aïoli, Mixed Greens, Tomato

 

Wild Mushroom Papperdelle  11/23
Crispy Prosciutto, Leeks, Parmesan

Linguine and Manila Clams 13/25
Garlic, Scallions, Thyme, Chile Oil

Rigatoni with Roman-style Meat Ragù 13/25
Tomatoes, Black and Green Olives, Ricotta

 

6 oz Filet Mignon 36
Pommes Frites, Lemon Aioli

Panéed Veal Medallions 27
Brown Butter Crab, Lyonnaise Potatoes

BBQ Gulf Shrimp and Grits 26
Hominy Stone-ground Grits, Grilled Scallions

Jumbo Lump Crab Cakes 30
Prosciutto-wilted Spinach, Red Pepper Cream

 

Vegetables:

Artichoke-mirliton au Gratin 9

Brick Oven Brussels Sprouts, Bacon 7

Starches:

Creole Cream Cheese Potatoes 7

Fries, Two Sauces  5

 

Desserts

White Chocolate Bread Pudding Crème Brûlée  10
Lemon-scented Apricots, Salted Bourbon Caramel Sauce

Turbodog Stout Chocolate Cake  10 
Sour Cherry Conserva, Malted Valrhona Dulcey Ice Cream

Ice Creams: 

Chocolate Coconut  6

Toasted Marshmallow  6

Crunchy Peanut Butter  6

Vanilla Bean  6

Sorbets:

Roasted Lemon  6 

Grapefruit and Rosemary  6

Lemon Buttermilk  6

 

PLATS DU JOURS

Our mission at Restaurant R’evolution is to preserve and promote the iconic dishes of New Orleans and in doing so pay homage to the great local restaurants of the past that made them famous but are no longer open for business. Please enjoy a taste of our past.

(Subject to change based on seasonal availability)

 



Daily

Corn and Crab Cappuccino 10
Black Truffle, Popcorn

"Visiting Gulf Fish" MKT
Shellfish, Meunière Sauce

Pastry Chef Erin's Pie Du Jour 8

Wednesday
Turkey Poulette                                                        13
Brioche Bun, Apple-smoked Bacon, White Cheddar
The Andrew Jackson Restaurant, 221 Royal Street, 1963 – 1982
Not seen on menus in years, this was once a favorite lunch sandwich for the CBD business crowd.

 
Oysters and Spaghetti Bordelaise 16
Crispy Oysters, Bienville Butter, Spaghetti
A Creole-Italian favorite from this fabled Toney’s Pizza and Spaghetti House, Bourbon Street, 1936 – 1993, Bonomolo Family
Italian restaurant in the heart of the French Quarter on Bourbon Street.



ThURSDAY
Beef Daube     15
Roasted Root Vegetables, Red Wine Sauce
Maylie’s, 1009 Poydras Street, 1876 – 1983, Maylie Family
A mainstay of the luncheon menu of one of New Orleans' older restaurants known for serving old- fashioned recipes.


Flounder LaFreniere   18
Lyonnaise Potatoes, Capers
La Louisiane, 725 Iberville Street, 1881 - 2005, Chef Nick Mosca
A lunch favorite created by one of the iconic masters of Creole-Italian cuisine in New Orleans.


 
FRIDAY
Chicken Grandee    15
Chicken au Jus, Herb Butter
Elmwood Plantation, 5400 River Road, 1946 – 1977, Chef Nick Mosca
Housed in the oldest plantation house in the Mississippi valley (1782), this restaurant served some of the area’s finest Creole-Italian dishes.


Leruth’s Crabmeat St. Frances  19
Toasted Ciabatta, House Salad, Cane Syrup Vinaigrette
LeRuth’s, 636 Franklin Street, Gretna, LA, 1966 – 1991, Chef Warren Leruth
Revered as one of New Orleans' best chefs of all time, this appetizer was one of the many dishes Warren Leruth became famous for.


 

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Dinner  download pdf

Monday - Saturday from 5:30 p.m., Sunday from 5:00 p.m.

Seafood Gumbo 12
Louisiana Seafood, Scallion Rice

Death by Gumbo 16
Roasted Quail, Andouille, Oysters, Filé Rice

Creole Louisiana Snapping Turtle Soup 13
Deviled Quail Eggs, Madeira

Corn and Crab Cappuccino 11
Black Truffle, Popcorn

 

Simply Green Salad 12
Assorted Baby Lettuces

House Salad with Crispy Vegetables 12
Haricot Vert, Cucumber, Torn Croutons

Cajun-fried Oyster Salad 14
Crisp Bacon, Blue Cheese Dressing

Raw Vegetable Salad 12
Artichokes, Asparagus, Preserved Lemon Vinaigrette, Parmigiano-Reggiano

Roasted Baby Beets 16
Goat Cheese, Molasses-Candied Pecans

Heirloom Tomato and Compressed Watermelon Salad 16
Basil Pesto, Brioche Crisp, Balsamic Drizzle

 

Trio of Seafood 14
Ahi Tuna, Scottish Salmon, Seafood Salad

Black Truffle Beef Tartare 14
Pickled Vegetables, Grilled Bread

Burrata Cheese, Choupique Caviar 18
Scallion Oil, Cracked Black Pepper

Oysters on the Half Shell ½ DOZ 12 |DOZ 18
Mignonette, Cocktail

Oysters on the Half Shell R’evolution Style ½ DOZ 15 |DOZ 20
Cucumber Lemon Granita, Tangerine Salsa

Espresso-crusted Venison Carpaccio 14
Black Walnuts, Shaved Dark Chocolate

 

Beer-battered Crab Beignets 16
Four Rémoulades

Fire Roasted Oysters 14
Smoked Bienville Butter

Crisp Sweetbreads 16
Herbsaint Meunière, Forest Mushrooms

Sugar Cured Foie Gras Peaches and Cream 26
Blueberry Gastrique, Creole Cream Cheese

Brick Oven Roasted Bone Marrow 12
Pickled Radish, Crostini

 

Prosciutto San Daniele 12
Pig, Coarse Salt, Air, Time

Jamón Ibérico de Bellota 40
Pata Negra Ham

Solo Board 18
6 Chef Selections, Feeds 1

“Pig Out” Board 24
Chef’s “Binge” Board, Feeds 2

Familia Board 29
10 Chef Selections, Feeds 4

Grande Board 80
16 Chef Selections, Feeds 8

 

Hog’s Head Cheese 5

Daube Glacé 5

Duck Liver Mousse 5

Torchon of Foie Gras 9

Rillettes 5

Country Pâté 5

 

American White Sturgeon 65

Siberian Osetra Sturgeon 90

Russian Osetra 100

Royal Imperial 125

All Black Caviars 200

 

Linguine and Manila Clams 25
Garlic, Scallions, Thyme, Chile Oil

Sheep Ricotta Gnocchi with Lobster 29
Vanilla, Tarragon, Lobster Roe

Wild Mushroom Papperdelle 23
Crispy Prosciutto, Leeks, Parmesan

Goat Cheese Tortelli 19
Acadian Bacon, Arugula, Teardrop Tomatoes, Parmigiano-Reggiano

Rigatoni with Roman-style Meat Ragù 25
Tomatoes, Black and Green Olives, Ricotta

Crawfish Boil Risotto 24
Sweet Corn, Andouille, Artichokes

 

Shrimp and Grits 29
Smoked Grit Beignets, Basil Beurre Blanc, Onion-tomato Jam

Hoisin Glazed "Visiting Fish" 36
Blue Crab Pho, Thai Basil

Seared Sea Scallops and Foie Gras 36
Truffle White Bean Purée, Celery Salad, Bacon Vinaigrette

Crawfish-stuffed Redfish Napoleon 35
Artichoke and Oyster Stew, Fried Crawfish Boulette

Grilled Cobia Piperade 32
Herb Roasted New Potatoes, Chorizo-Broccoli Slaw

Creole Bouillabaisse  39
Gulf Fish, Shrimp, Mussels, Lobster, and Andouille in a Tomato-Saffron Broth

 

Lamb Parcel 32
Sweet Potato-Carrot Purée, Sauce Périgueux

Braised Boneless Short Ribs 35
Rutabaga-Citrus Purée, Red Wine Sauce

Panéed Veal Chop 49
Warm Crabmeat Salad, Truffle Aïoli

Coq au Vin 32
Poulet Rouge, Black Truffles, Salade aux Lardons

Triptych of Quail 36
Southern-fried, Boudin-stuffed, Absinthe-glazed

Rosemary Scented Duck Breast 34
Cornbread Panzanella Salad, Fig-duck Jus

 

VEGETABLES:

Artichoke-mirliton au Gratin 9

Grilled Asparagus, Parmesan Espuma 9

Brick Oven Brussels Sprouts, Bacon 8

Smothered Greens 6

Sautéed Mushrooms 9

STARCHES:

Creole Cream Cheese Potatoes 7

Truffled Mashed Potatoes 9

Smoked Cheese Grits 7

Gruyère Potato au Gratin 7

Dirty Wild Rice 7

Fries, Two Sauces 5

 

6-oz Petite Filet Mignon 36

9-oz Filet Mignon 39

14-oz Prime Eye of Rib Eye 50

16-oz Prime Bone-in Filet 64

40-oz Tomahawk Rib Eye for Two 95

14-oz Milk-fed Veal Chop 45

 

SAUCES

Horseradish Cream 3

T-1 Steak Sauce 4

Foie Gras Butter 6

Marchand de Vin Sauce 6

Truffle Butter 6

Lobster Béarnaise 8

Bone Marrow Sauce 6

 

TOPPERS

Blue Cheese Crust 4

Sautéed Mushrooms 5

Sautéed Gulf Shrimp 8

Sautéed Maine Lobster Meat 14

Seared Foie Gras 16

 

BLUE/PITTSBURG:
charred or seared, red throughout, cold center

RARE:
seared outer edges, red in middle, cool center

MEDIUM-RARE:
slightly charred outside, pink throughout, red warm center

MEDIUM:
cooked to a pink state inside, warm center

MEDIUM-WELL:
brown outside, no pink visible, hot throughout

WELL DONE:
charred on outer edges, moist, completely brown, hot throughout

We serve the finest USDA Prime and dry-aged steaks, selected to our specifications. All our steaks are seasoned with sea salt and cracked black pepper then charred on our 1200°F broiler. A selection of our steaks is aged for a minimum of 28 days in our Market Room case.

 

 

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DESSERT  download pdf

Monday - Saturday from 5:30 p.m., Sunday from 5:00 p.m.

Frozen Melon Soufflé  10
Mint Consommé, Velvet Falernum Compressed Melon

Turbodog Stout Chocolate Cake 10
Sour Cherry Conserva, Malted Valrhona Dulcey Ice Cream

White Chocolate Bread Pudding Crème Brûlée 10
Lemon-scented Apricots, Salted Bourbon Caramel Sauce

Lemon Sponge Pudding 10
Limoncello Infused Blackberries, Blackberry Sorbet

Espresso Bombe 10
Sweetened Whipped Milk, Chocolate Soil 

Peach Cobbler Soufflé 14
Sautéed Peaches, Oatmeal Crisp Ice Cream


Please see your server for our daily cheese selections
 

House-made | each 6

Chocolate Coconut

Toasted Marshmallow

Crunchy Peanut Butter

Vanilla Bean

 

House-made | each 6

Roasted Lemon

Grapefruit and Rosemary

Lemon Buttermilk Sherbet

Pastry Chef Erin Swanson

 

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TASTING MENU

We are currently creating our Tasting Menus which will feature or customers favorite dishes along with optional wine pairings from Molly Wismeier and Matthew Allen. Please join our email list to be one of the first to be notified of these spectacular menu offerings.

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BAR  download pdf

7 nights a week from 5:00 p.m., Thursday through Sunday from 11:30 a.m.

Black Truffle Beef Tartare 14
Pickled Vegetables, Grilled Bread

Burrata Cheese, Choupique Caviar 18
Scallion Oil, Cracked Black Pepper

Espresso-crusted Venison Carpaccio  14
Black Walnuts, Shaved Dark Chocolate

Oysters on the Half Shell ½ DOZ 12 |DOZ 18
Mignonette, Cocktail

Oysters on the Half Shell R’evolution Style ½ DOZ 15 |DOZ 20
Cucumber Lemon Granita, Tangerine Salsa

 

Fire Roasted Oysters 14
Smoked Bienville Butter

Beer-battered Crab Beignets 16
Four Rémoulades

Crispy Sweetbreads 16
Herbsaint Meunière, Forest Mushrooms

Foie Gras Biscuit and Gravy 26
Tomato-Strawberry Jam, Duck Bacon

 

Seafood Gumbo 12
Louisiana Seafood, Scallion Rice

Creole Louisiana Snapping Turtle Soup 12
Deviled Quail Eggs, Madeira

Death by Gumbo 16
Roasted Quail, Andouille, Oysters, Filé Rice

Corn and Crab Cappuccino  10
Black Truffle, Popcorn

Simply Green Salad 10
Assorted Baby Lettuces

Cajun-fried Oyster Salad 14
Crisp Bacon, Blue Cheese Dressing

House Salad with Crispy Vegetables 12
Haricot Vert, Cucumber, Torn Croutons

Raw Vegetable Salad 11
Artichokes, Asparagus, Preserved Lemon Vinaigrette, Parmigiano-Reggiano

Roasted Baby Beets 16
Goat Cheese, Molasses-candied Pecans


SALUMI SELECTIONS
Served with house-made accompaniments
Prosciutto San Daniele 10
Pig, Coarse Salt, Air, Time

Jamón Iberico de Bellota 40
Pata Negra Ham

Solo Board 18
6 Chef Selections, Feeds 1

“Pig Out” Board 22
Chef’s “Binge” Board, Feeds 2

Familia Board 28
10 Chef Selections, Feeds 4


POTTED MEATS AND TERRINES

Hog’s Head Cheese 5

Daube Glacé 5

Duck Liver Mousse 5

Pork Rillettes 5

Country Pâté 5

Torchon of Foie Gras 9

 

Sheep Ricotta Gnocchi with Lobster 29
Vanilla, Tarragon, Lobster Roe

Goat Cheese Tortelli  19
Acadian Bacon, Arugula, Teardrop Tomatoes, Parmigiano-Reggiano

Crawfish Boil Risotto  24
Sweet Corn, Andouille, Artichokes

Linguine and Manila Clams 24
Garlic, Scallions, Thyme, Chile Oil

Rigatoni with Roman-style Meat Ragù 25
Tomatoes, Black and Green Olives, Ricotta

Wild Mushroom Papperdelle  23
Crispy Prosciutto, Leeks, Parmesean

 
Fish

Hoisin Glazed "Visiting Fish" 36
Blue Crab, Phở, Thai Basil

Seared Sea Scallops and Foie Gras  34
Truffle White Bean Purée, Celery Salad, Bacon Vinaigrette

Crawfish-stuffed Redfish Napoleon  35
Artichoke and Oyster Stew, Fried Crawfish Boulette

Grilled Cobia Piperade  31
Herb Roasted New Potatoes, Chorizo-Broccoli Slaw

 

Meat and Game

Braised Boneless Short Ribs  35
Rutabaga-citrus Purée, Red Wine Sauce

Panéed Veal Chop  49
Warm Crabmeat Salad, Truffle Aïoli

Coq au Vin  32
Poulet Rouge Coq au Vin Style, Black Truffles

Rotisserie Duck  39
Field Pea Foie Gras Rice, Crispy Onion, Pea Tendrils

 

Side Dishes

Vegetables: 

Artichoke-mirliton au Gratin 9

Grilled Asparagus, Parmesan Espuma  9

Brick Oven Brussels Sprouts with Bacon 7

Smothered Greens 6

Sautéed Mushrooms  9

Starches:

Creole Cream Cheese Potatoes  7

Truffled Mashed Potatoes  9

Stone-ground Cheese Grits  7

Gruyère Potato au Gratin  7

Dirty Wild Rice  7

Fries with Two Sauces 5



Steaks and Chops

6-oz Petite Filet Mignon  35

9-oz Filet Mignon  39

14-oz Prime Eye of Rib Eye  50

16-oz Prime Bone-in Filet  62

14-oz Milk-fed Veal Chop  45

Four-bone Rack of Lamb  49

 

Accompaniments

Sauces:

Horseradish Cream
 3

T-1 Steak Sauce  3

Foie Gras Butter  6

Marchand de Vin Sauce  6

Truffle Butter  6

Lobster Béarnaise  8

Bone Marrow Sauce  5

Toppers:

Blue Cheese Crust
 5

Sautéed Mushrooms  5

Sautéed Gulf Oysters  7

Sautéed Gulf Shrimp  8

Sautéed Maine Lobster  14

Seared Foie Gras  16

 

R’EVOLUTION STEAK TEMPERATURES

BLUE/PITTSBURG:
charred or seared, red throughout, cold center

RARE: 
seared outer edges, red in middle, cool center

MEDIUM-RARE: 
slightly charred outside, pink throughout, red warm center

MEDIUM: 
cooked to a pink state inside, warm center

MEDIUM-WELL: 
brown outside, no pink visible, hot throughout

WELL DONE: 
charred on outer edges, moist, completely brown, hot throughout

We serve the finest USDA Prime and dry-aged steaks, selected to our specifications. All our steaks are seasoned with sea salt and cracked black pepper then charred on our 1200°F broiler. A selection of our steaks is aged for a minimum of 28 days in our Market Room case.

A 20% gratuity will be added to all parties of 6 or more

  

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