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 brunch menu

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

Seafood Gumbo 14
Louisiana Seafood, Scallion Rice

Death by Gumbo 18
Roasted Quail, Andouille, Oysters, Filé Rice

Creole Louisiana Snapping Turtle Soup 15
Deviled Quail Eggs, Madeira

Louisiana Sweet Corn Bisque 16
Crawfish Bread, Tarragon

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

Cajun Fried Oyster Salad 15
Crispy Bacon, Blue Cheese Dressing

Bourbon Cured Salmon & Asparagus Salad  20
White Asparagus Panna Cotta, Zucchini Basil Pistou, Pine Nuts


APPETIZERS

Fire Roasted Oysters 15
Smoked Bienville Butter

Beer Battered Crab Beignets 16
Four Rémoulades

Fried Quail and Waffle 18
Crystal-glaze, Cane Foie Butter

Meat Pies 15
Black Garlic Short Rib, Duo of Mustards
 
Black Truffle Beef Tartare 18
Pickled Vegetables, Grilled Bread
 
Maple Nut Granola  11
Creole Cream Cheese Yogurt, Louisiana Strawberry Jam, Freeze Dried Banana
 
Egg Sardou 14
Artichoke au Gratin, Shirred Eggs, Crostini
ADD: Crabmeat or Shrimp - $6 Hollandaise - $4
 
Eggs a la Crème 20
Scrambled Eggs, Crabmeat, Smoked Paprika, Cajun Caviar
 
Pain Perdu  14
Chef’s Seasonal Fruit Inspiration, Whipped Cream
 
Creole Cream Cheese Bread Pudding Crème Brûlée 11
Blueberries, Cheesecake, Lemon, Almonds

 

Breakfast R’evolution  28
Foie Gras and Corn Muffin, Sugar Cured Ham, Poached Eggs, Black Truffle Hollandaise
 
Breakfast Flatbread  22
Sausage Gravy, Bacon, Spinach, Tomatoes, Baked Egg, Cheddar Cheese
 
Shrimp and Grits  28
Chef John Folse’s Stone Ground Blue Grits, Sauce Piquante
 
Jumbo Lump Crab Cakes  30
Prosciutto-wilted Spinach, Red Pepper Cream
 
Deep Dish Quiche  23
Seasonal Salad & Preparation

Croque Moullard  23
Duck Confit, Duck Ham, Duck Egg, Comté
 
Debris Grillades and Gravy  24
Short Ribs, Pimento Cheese Grits, Baked Egg
 
Boudin Scotch Egg  24
Frisee Salad, Grilled Duck Bacon, Creole Mustard Vinaigrette
 
Surf & Turf  29
Tournedo, Crawfish Cake, Crab Boil Chips, Seasonal Salad
 

Apple Smoked Bacon 6

R’evolution Breakfast Sausage 6

Calabrian Potatoes 5

Pimento Cheese Stone Ground Grits 6

Sauteed Jumbo Gulf Shrimp 8

Sauteed Maine Lobster Meat 14

Crème Fraîche Biscuits 6
Seasonal Jam, Butter

Soft Scrambled Eggs 8
Truffle, Toast Points

Foie Gras Hashbrown 7
Crème Fraîche, Chives

Eggs 4
Fried, Poached, Scrambled 
 

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LUNCH  download lunch menu

Friday from 11:30 a.m. until 2:30 p.m.  

A sampling of our menu follows and is subject to revision based on the availability of seasonal items.

Seafood Gumbo 14
Louisiana Seafood, Scallion Rice

Death by Gumbo  18
Roasted Quail, Andouille, Oysters, Filé Rice

Creole Louisiana Snapping Turtle Soup 15
Deviled Quail Eggs, Madeira

Louisiana Sweet Corn Bisque   16
Crawfish Bread, Tarragon

House Salad with Crispy Vegetables 13
Haricot Vert, Cucumber, Torn Croutons      

Cajun Fried Oyster Salad  18
Crispy Bacon, Blue Cheese Dressing

Bourbon Cured Salmon & Asparagus Salad 20
White Asparagus Panna Cotta, Zucchini Basil Pistou, Pine Nuts
 

APPETIZERS

Beer-battered Crab Beignets  16
Four Rémoulades
 
Fire Roasted Oysters  15
Smoked Bienville Butter

Tasso Mussels  19
Grilled Scallion Butter, Abita Amber, Crostini
 
Black Truffle Beef Tartare  18
Pickled Vegetables, Grilled Bread             
 
Meat Pies  15
Black Garlic Short Rib, Duo of Mustards
 

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

R’evolution Burger   17
Grilled Onions, Blue Cheese, Oven-dried Tomatoes, Arugula, Sunny-side-up Egg
 
Seafood Burger  18
Shrimp Patty, Crab Aioli, Fried Green Tomato
 
Croque Moullard   23
Duck Confit, Duck Ham, Duck Egg, Comté
 
Linguine and Manila Clams  26
Garlic, Scallions, Thyme, Chile Oil
 
Gulf Fish Almondine   25
Romesco Roasted Potatoes, Green Beans, Brown Butter
 
Shrimp Sauce Piquante  28
Dried Shrimp Crusted, Chef John Folse's Stone Ground Blue Grits
 
Shrimp & Grits  28
Chef John Folse’s Stone Ground Blue Grits, Pork Belly, Green Tomato Sauce

Surf & Turf  29
Tournedo, Crawfish Cake, Crab Boil Chips, Seasonal Salad
 

DESSERTS
 
Creole Cream Cheese Bread Pudding Crème Brûlée 11
Blueberries, Cheesecake, Lemon, Almonds
 
Milk and Cookies   10
Assortment of House-made Cookies, Ice Cold Vanilla Milk
 


ICE CREAMS & SORBETS
House-made | each 9
 

Chocolate Coconut Ice Cream

Toasted Marshmallow Ice Cream
 
Crunchy Peanut Butter Ice Cream
 
Vanilla Bean Ice Cream
 
Roasted Lemon Sorbet
 
Grapefruit and Rosemary Sorbet
 
Raspberry Sherbet
 
Chef’s Inspiration



COCKTAILS R’EVOLUTION
 
Belle Epoque  14
Evan Williams Bottled in Bond Bourbon, Seasonal Ratafia from Chef John Folse, Sparkling Wine

Chilcano  10
Macchu Pisco, Fresh Lime Juice, Gosling’s Ginger Beer, Angostura
 
Peach Fuzz  14
Belvedere Peach, Domaine de Canton Ginger Liqueur, Aperol, Lemon, Sparkling Wine
 
Morning Fairy Dust  14
Nouvelle-Orléans Absinthe Supérieure, House-made Spicy Bloody Mary Mix, House-made BBQ Dry Rub

The All Day Old Fashioned   14
Coffee Infused Bonded Bourbon, Varnelli Caffè Moka, Chicory Bitters, Orange Twist
 
The Saintsation  14
Cathead Vodka, Fresh Blackberries and Raspberries, Fresh Squeezed Lime Juice, Simple Syrup, Angostura Bitters

Charred Citrus Old Fashioned  14
Eagle Rare 10yr Bourbon, Bigallet China China Amer, Regan’s Orange Bitters, Brûléed Orange

Morning Jump Start 10
Mezcal Gracias a Dios Espadín Joven, Fresh Lime Juice, Pineapple Habenero Syrup
**This is served as a shooter**

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

 

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Dinner  download dinner menu

Nightly 5:30 - 10:00 p.m.

Seafood Gumbo 14
Louisiana Seafood, Scallion Rice

Death by Gumbo 18
Roasted Quail, Andouille, Oysters, Filé Rice

Creole Louisiana Snapping Turtle Soup 15
Deviled Quail Eggs, Madeira

Louisiana Sweet Corn Bisque 16
Crawfish Bread, Tarragon
 

House Salad with Crispy Vegetables 13
Haricot Vert, Cucumber, Torn Croutons

Cajun-fried Oyster Salad 18
Crisp Bacon, Blue Cheese Dressing

Raw Vegetable Salad 15
Artichokes, Asparagus, Parmigiano-Reggiano, Preserved Lemon Vinaigrette

Roasted Baby Beets 16
Goat Cheese, Molasses-Candied Pecans

Bourbon Cured Salmon and Asparagus Salad  20
White Asparagus Panna Cotta, Zucchini Basil Pistou, Pine Nuts
 

COLD APPETIZERS

Black Truffle Beef Tartare 18
Pickled Vegetables, Grilled Bread

Oysters on the Half Shell R’evolution Style ½ DOZ 16 | DOZ 24
Cucumber Lemon Granita, Tangerine Salsa

Espresso-Crusted Venison Carpaccio 15
Black Walnuts, Shaved Dark Chocolate

 

Beer-Battered Crab Beignets 18
Four Rémoulades

Stawberry Foie Gras  24
Foie Fat Financier, Roasted Cipollini, Lemon Poppy Seed Sauce

Fire Roasted Oysters 16
Smoked Bienville Butter

Crisp Sweetbreads 20
Herbsaint Meunière, Forest Mushrooms

Crab Stuffed Frog Legs 24
Garlic Velouté, Radish Salad, Black Garlic Gastrique


Tramonto’s Caviar Staircase
Includes whitefish roe, salmon roe, wasabi tobiko & traditional garnish with the following black caviar options

American White Sturgeon 65
Siberian Osetra Sturgeon 90
Russian Osetra 100
Royal Imperial 125
All Black Caviars 200


SALUMI SELECTIONS
Served with house-made accompaniments

Prosciutto San Daniele 16
Pig, Coarse Salt, Air, Time

“Pig Out” Board 28
Chef’s “Binge” Board, Feeds 2

Familia Board 36
10 Chef Selections, Feeds 4

Jamón Ibérico 40
Pata Negra Ham, 4 ½ year, Fermin

Foie Gras Torchon 16
Black Truffles

Duck Liver Mousse 12
Lillet Gelee


cheese cart selection
Served with house-made accompaniments

Two Cheese 11
Three Cheese 15
Five Cheese 24
 

Sheep Ricotta Gnocchi with Lobster 35
Vanilla, Tarragon, Lobster Roe

Rabbit Fazzoletti 29
Green Garlic, Mushroom Brodo, Ricotta Salata

Corn and Bacon Farro Risotto  25
Roasted Cherry Tomato, Manchego Cheese, Basil

Red Fish Orleans 35
Stuffed Artichoke, Crab Calas, Spinach Crema, Caviar Butter

Seared Sea Scallops and Foie Gras 43
Truffle White Bean Purée, Celery Salad, Bacon Vinaigrette

Tuna Nicoise 37
Herbes de Provence, Sauce Vierge, Cured Egg Yolk, Potato Netting

Braised Boneless Short Ribs 36
Rutabaga-Citrus Purée, Red Wine Sauce

Panéed Veal Chop 65
Warm Crabmeat Salad, Truffle Aïoli

Triptych of Quail 37
Southern-Fried, Boudin-Stuffed, Absinthe-Glazed

Stuffed Saddle of Lamb   41
Maque Choux Salad, Rosemary Corn Cake, Lamb Jus

 

8-oz Filet Mignon 46

14-oz Delmonico Cut Rib Eye 50

16-oz Bone-in Filet 74

40-oz Tomahawk Rib Eye for Two 99

14-oz Milk-fed Veal Chop 56

4-Bone Rack of Lamb 55
Herb Marinated and served with Apple Mostarda


ACCOMPANIMENTS: 

SAUCES

Horseradish Cream  4
T-1 Steak Sauce  4
Marchand de Vin Sauce  6
Foie Gras Butter  8
Truffle Butter  8
Lobster Béarnaise  8
    
TOPPERS
Blue Cheese Crust  5
Sautéed Gulf Shrimp  8
Sautéed Mushrooms  9
Seared Foie Gras 16
Sautéed Jumbo Lump Crab  20
Sautéed Maine Lobster Meat   22
    
VEGETABLES
Artichoke-Mirliton au Gratin  9
Grilled Asparagus, Parmesan Espuma  9
Brick Oven Brussel Sprouts, Bacon  9
Smothered Greens  9
Seasonal Vegetable   9
    
STARCHES
Creole Cream Cheese Potato  9
Truffled Mash Potatoes  9
Gruyere Potato au Gratin  9
Sautéed Gulf Shrimp  9
Dirty Wild Rice  9
Fries, two sauces  6


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, very small amount of pink center visable

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

Each steak is accompanied with Marchand de Vin sauce. We serve the finest 1855 USDA Black Angus steaks selected to our specifications and aged no less than 28 days. All of our steaks are seasoned with sea salt and cracked black pepper then charred on our 1200°F broiler.

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DESSERT  download pdf

A sampling of our menu follows and is subject to revision based on the availability of seasonal items.

Creole Cream Cheese Bread Pudding Crème Brûlée 12
Blueberries, Cheesecake, Lemon, Almonds

Chocolate Doberge Cake 12
Abita Turbodog, Salted Caramel, Coffee

Creamsicle Risotto  12
Crème Fraîche, Satsuma, Vanilla, Tarragon

Honeycrisp Apple Hand Pie  12
Maple Pecan Ice Cream, Bourbon Chantilly, Cinnamon

Banoffee Pie 12
Brown Sugar, Banana, Banyuls, Malted Vanilla Ice Cream

Bleu de Brebis 12
Pear Clafoutis, Fried pecans, Blue Cheese Ice cream


ICE CREAMS

House-made | each 9

Chocolate Coconut

Toasted Marshmallow

Crunchy Peanut Butter

Vanilla Bean

Chef's Inspiration

 

House-made | each 9

Roasted Lemon

Grapefruit and Rosemary

Raspberry Sherbet

Chef's Inspiration



Cheese Cart Selection

Served with house-made accompaniments

Two Cheese 11

Three Cheese 15

Five Cheese 24


After Dinner Libations

Suntory Japanese Whisky Flight  75
1oz Pours: Hibiki Harmony, Hakushu 12yr, Yamazaki 12yr, Yamazaki 18yr

Louis XIII de Remy Martin Grande Champagne Cognac
1/2oz Pour - $85, 1oz Pour - $170, 2oz Pour - $340
 
Hennessy Paradis Imperial Cognac
1/2oz Pour - $85, 1oz Pour - $170, 2oz Pour - $340
 
King Cake and Coffee 13
Lucky Player King Cake Vodka, Varnelli Caffè Moka, Whipped Cream

All Day Old Fashioned 13
Coffee Infused Bourbon, Varnelli Caffè Moka, Chicory Bitters, Orange Twist

Classic Stinger 13
Kelt VSOP Cognac, Tempus Fuget Crème De Menthe


Amari Selections

Amaro Montenegro 10

Amaro Lucano 10

Averna Amaro 10

Varnelli D’El Erborista 15

Amaro CioCiaro 10

Ramazzotti Amaro 10

Fernet Branca 10

Tosolini Amaro 10

Cynar 10

Luxardo Amaro Abano 10


coffee & espresso
Cappucino 6
Macchiato 5
Espresso 5
Caffe Latte 6
Drip Coffee 5
French Press 8
Hot Teas – Herbal, Black, Green 8

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TASTING MENU  download pdf

These Tasting Menus are a reflection of our customers' favorite dishes. Ask about optional wine pairings from Wine Director Steven Russett.
Optional Wine Pairings available for an additional $50.

$120.00 per person
 
FIRST COURSE
Soup du Jour
Chef's Seasonal Soup
 
SECOND COURSE
Black Truffle Beef Tartare
Pickled Vegetables, Grilled Bread
 
THIRD COURSE
Sweet Potato Gnudi
Pan Seared Gulf Shrimp, Calabrian Chili Butter, Broccolini
 
FOURTH COURSE
Seared Sea Scallop and Foie Gras
Truffle White Bean Purée, Celery Salad, Bacon Vinaigrette
 
FIFTH COURSE
Braised Boneless Short Ribs
Rutabaga-citrus Purée, Red Wine Sauce
 
DESSERT DUO
Chef's Selection

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BAR  download bar menu

Open daily during dining hours.

Marinated Olives 6

Oysters on the Half Shell ½ DOZ 12 |DOZ 21
Mignonette, Cocktail

Oysters on the Half Shell R’evolution Style ½ DOZ 16 |DOZ 24
Cucumber Lemon Granita, Tangerine Salsa

Fries  6
Two Sauces
 

Seafood Gumbo 14
Louisiana Seafood, Scallion Rice

Creole Louisiana Snapping Turtle Soup 15
Madeira

Oyster & Tasso Bisque 14
Crispy Tasso and Celery Salad

House Salad with Crispy Vegetables 13
Haricot Vert, Cucumber, Torn Croutons

Raw Vegetable Salad 13
Preserved Lemon Vinaigrette, Parmigiano-Reggiano


sandwiches
All sandwiches are served with pickled vegetables and choice of shoestring fries, potato chips or salad

Angus Burger   15
Lettuce, Tomato, Red Onion     
ADD: Bacon • Cheese • Grilled Onions • Mushrooms $1 EA
 
R’evolution Burger  17
Grilled Onionns, Blue Cheese, Oven-dried Tomatoes, Arugula, Aïoli, Smoked Ketchup, Sunny-side-up Egg


PASTAS
Spaghettini with San Marzano Tomato Sauce  13
Arugula, Parmigiano-Reggiano, EVOO                     
 
Linguine and Manila Clams   26
Garlic, Scallions, Thyme, Chile Oil


SALUMI SELECTIONS
Served with house-made accompaniments

Prosciutto San Daniele 16
Pig, Coarse Salt, Air, Time

Jamón Iberico  40
Pata Negra Ham, 4 1/2 year, Fermin

Solo Board  22
6 Chef Selections, Feeds 1

“Pig Out” Board  28
Chef’s “Binge” Board, Feeds 2

Familia Board 36
10 Chef Selections, Feeds 4


POTTED MEATS AND TERRINES

Hog’s Head Cheese 9

Daube Glacé 7

Duck Liver Mousse 11

Pork Rillettes 7

Country Pâté 9

Torchon of Foie Gras 16


DessertS

Cream Cheese Bread Pudding Crème Brûlée   12
Blueberries, Cheesecake, Lemon, Almonds
 
Chocolate Doberge Cake   12
Abita Turbodog, Salted Caramel, Coffee
 
Creamsicle Risotto 12
Black Sesame Cake, Ginger Ice Cream, Crispy Muscadine

Mango Pavlova  12
Tabasco Lime Sorbet, Mango, Passionfruit, Lime, Coconut Rum

Banoffee Pie 12
Brown Sugar, Banana, Banyuls, Malted Vanilla Ice Cream
 

ICE CREAMS AND SORBETS
House-made | each 9

Coconut Chocolate                          9
 
Toasted Marshmallow                     9
 
Crunchy Peanut Butter                   9
 
Vanilla Bean                                    9
 
Roasted Lemon Sorbet                    9
 
Grapefruit and Rosemary Sorbet     9
 
Raspberry Sherbert                         9
 
Chef’s Inspiration                           9

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