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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

Crawfish Bisque 12
Panzanella Salad, Celery

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

 

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

 

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

 

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

 

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
Cracker Jack Ice Cream

Turbodog Stout Chocolate Cake  10
Oranges, Turkish Coffee 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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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 17
Roasted Quail, Andouille, Oysters, Filé Rice

Creole Louisiana Snapping Turtle Soup 13
Deviled Quail Eggs, Madeira

Shrimp & Creole Tomato Bisque 12
Pickled Shrimp, Torn Basil

 

Simply Green Salad 12
Assorted Baby Lettuces

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

Cajun-fried Oyster Salad 15
Crisp Bacon, Blue Cheese Dressing

Raw Vegetable Salad 13
Artichokes, Asparagus, Preserved Lemon Vinaigrette, Parmigiano-Reggiano

Roasted Baby Beets 16
Goat Cheese, Molasses-Candied Pecans

Creole Tomato and Canteloupe Salad   16
Honey Mascarpone, Pine Nuts, Micro Basil
 

COLD APPETIZERS

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

Black Truffle Beef Tartare 15
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 16 |DOZ 21
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 15
Smoked Bienville Butter

Crisp Sweetbreads 17
Herbsaint Meunière, Forest Mushrooms

Foie Gras Peaches and Cream 26
Creole Cream Cheese, Blueberries

Brick Oven Roasted Bone Marrow 16
Pickled Radish, Crostini

 

Prosciutto San Daniele 14
Pig, Coarse Salt, Air, Time

Jamón Ibérico de Bellota 40
Pata Negra Ham

Solo Board 20
6 Chef Selections, Feeds 1

“Pig Out” Board 26
Chef’s “Binge” Board, Feeds 2

Familia Board 32
10 Chef Selections, Feeds 4

Grande Board 84
16 Chef Selections, Feeds 8

 

Hog’s Head Cheese 6

Daube Glacé 6

Duck Liver Mousse 6

Torchon of Foie Gras 9

Rillettes 6

Country Pâté 6

 

American White Sturgeon 65

Siberian Osetra Sturgeon 90

Russian Osetra 100

Royal Imperial 125

All Black Caviars 200

 

Linguine and Manila Clams 26
Garlic, Scallions, Thyme, Chile Oil

Wild Mushroom Papperdelle 24
Crispy Prosciutto, Leeks, Parmesan

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

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 and Asparagus Risotto 26
Shellfish Butter, Spring Onion, Charred Orange Vinaigrette

 

Shrimp Fricassee and Grits 29
Charred Tomato Veloute, Tasso, Fennel

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

Seared Sea Scallops and Foie Gras 38
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

 

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

Panéed Veal Chop 52
Warm Crabmeat Salad, Truffle Aïoli

Rotisserie Chicken 33
Fondant Potatoes, Roasted Mushrooms, Foie Gras Aiolii

Triptych of Quail 37
Southern-fried, Boudin-stuffed, Absinthe-glazed

Tea Smoked Duck Breast 35
Petit Pois, Chanterelles, Potato Confit

Tournedos of Beef 36
Buttermilk Pomme Purée, Mushroom Espangole Sauce

 

VEGETABLES:

Artichoke-mirliton au Gratin 9

Grilled Asparagus, Parmesan Espuma 9

Brick Oven Brussels Sprouts, Bacon 8

Smothered Greens 9

Sautéed Mushrooms 9

STARCHES:

Creole Cream Cheese Potatoes 9

Truffled Mashed Potatoes 9

Beurre Noisette Grits 9

Gruyère Potato au Gratin 9

Dirty Wild Rice 9

Fries, Two Sauces 6

 

6-oz Petite Filet Mignon 37

9-oz Filet Mignon 42

14-oz Prime Eye of Rib Eye 50

16-oz Prime Bone-in Filet MKT

40-oz Tomahawk Rib Eye for Two 99

14-oz Milk-fed Veal Chop 48

 

SAUCES

Horseradish Cream 4

T-1 Steak Sauce 4

Foie Gras Butter 8

Marchand de Vin Sauce 6

Truffle Butter 8

Lobster Béarnaise 8

Bone Marrow Sauce 8

 

TOPPERS

Blue Cheese Crust 5

Sautéed Mushrooms 5

Sautéed Gulf Oysters 8

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, very small amount of pink center visable

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.

“Lemon Ice Box Pie” 11
Frozen Lemon Mousse, Graham Cracker Streusel

Turbodog Stout Chocolate Cake 11
“Bar Snacks”, Salted Caramel Ice Cream

White Chocolate Bread Pudding Crème Brûlée 11
Lemon-scented Apricots, Salted Bourbon Caramel Sauce

Spiced Bayou Rum Cake 11
Mango Habanero Sorbet, Lime Whipped Cream

Molten Chocolate Soufflé 15
Vanilla and Chocolate Ice Cream Cone, Candied Peanuts



ICE CREAMS
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


Please see your server for our daily cheese selections.


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., Sunday from 10:30 a.m.

Black Truffle Beef Tartare 15
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 16 |DOZ 21
Cucumber Lemon Granita, Tangerine Salsa

 

Fire Roasted Oysters 15
Smoked Bienville Butter

Beer-battered Crab Beignets 16
Four Rémoulades

Crispy Sweetbreads 17
Herbsaint Meunière, Forest Mushrooms

Foie Gras Peaches and Cream 26
Creole Cream Cheese, Blueberries

 

Seafood Gumbo 12
Louisiana Seafood, Scallion Rice

Creole Louisiana Snapping Turtle Soup 13
Deviled Quail Eggs, Madeira

Death by Gumbo 17
Roasted Quail, Andouille, Oysters, Filé Rice

Shrimp and Creole Tomato Bisque  12
Pickled Shrimp, Torn Basil

Simply Green Salad 12
Assorted Baby Lettuces

Cajun-fried Oyster Salad 15
Crisp Bacon, Blue Cheese Dressing

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

Raw Vegetable Salad 13
Preserved Lemon Vinaigrette, Parmigiano-Reggiano

Roasted Baby Beets 16
Goat Cheese, Molasses-candied Pecans


SALUMI SELECTIONS
Served with house-made accompaniments
Prosciutto San Daniele 14
Pig, Coarse Salt, Air, Time

Jamón Iberico de Bellota 40
Pata Negra Ham

Solo Board 20
6 Chef Selections, Feeds 1

“Pig Out” Board 26
Chef’s “Binge” Board, Feeds 2

Familia Board 32
10 Chef Selections, Feeds 4


POTTED MEATS AND TERRINES

Hog’s Head Cheese 6

Daube Glacé 6

Mousse 6

Rillettes 6

Country Pâté 6

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 and Asparagus Risotto  26
Shellfish Butter, Spring Onion, Charred Orange Vinaigrette

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  24
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  32
Herb Roasted New Potatoes, Chorizo-Broccoli Slaw

 

Meat and Game

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

Panéed Veal Chop  52
Warm Crabmeat Salad, Truffle Aïoli

Rotisserie Chicken  33
Fondant Potatoes, Roasted Mushrooms, Foie Gras Aiolii

Tea Smoked Duck Breast  35
Petit Pois, Chanterelles, Potato Confit

 

Side Dishes

Vegetables: 

Artichoke-mirliton au Gratin 9

Grilled Asparagus, Parmesan Espuma  9

Brick Oven Brussels Sprouts with Bacon 9

Smothered Greens 9

Sautéed Mushrooms  9

Starches:

Creole Cream Cheese Potatoes  9

Truffled Mashed Potatoes  9

Stone-ground Cheese Grits  9

Gruyère Potato au Gratin  9

Dirty Wild Rice  9

Fries with Two Sauces 6



Steaks and Chops

6-oz Petite Filet Mignon  37

9-oz Filet Mignon  42

14-oz Prime Eye of Rib Eye  50

16-oz Prime Bone-in Filet  MKT

14-oz Milk-fed Veal Chop  48

 

Accompaniments

Sauces:

Horseradish Cream
 4

T-1 Steak Sauce  4

Foie Gras Butter  8

Marchand de Vin Sauce  6

Truffle Butter  8

Lobster Béarnaise  8

Bone Marrow Sauce  8

Toppers:

Blue Cheese Crust
 5

Sautéed Mushrooms  5

Sautéed Gulf Oysters  8

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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