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Restaurant R'evolution – Chef John Folse • New Orleans

Restaurant Week

Restaurant Week Menu

Enjoy a prix fixe 4 course menu for $75, add $45 for wine pairing

COURSE ONE

Short Rib Boudin

Red Onion Agrodolce, Horseradish

Or

Gulf Shrimp Aguachile

Lime, Serrano, Avocado Crema, Blue Corn Tortilla

Wine Pairing–Sommariva Prosecco

COURSE TWO

Saison

Seasonal Heirloom Vegetables and Lettuces, House Vinaigrette

Wine Pairing–Siret-Courtaud Sauvignon Blanc, Quincy

Or

Lobster Onion Bisque

Poached Lobster, Tarragon

Wine Pairing–The Rare Wine Co. Sercial Madeira

COURSE THREE

Grilled Redfish Bienville

Beans, Herb Salad, Sweet and Hot Peppers

Wine Pairing–Patz & Hall Chardonnay, Sonoma Coast

Or

FIRE-ROASTED SHORT RIB

Bourbon-glazed short rib, Orzo, Ramp Pesto, Pickled Ramps

Wine Pairing–Chateau St. Cosme “Deux Albion”, Côtes du Rhône

COURSE FOUR

Louisiana Berry Vacherin

Raspberry Sorbet, Blackberry Sherbet, Vanilla Meringue, Hibiscus Chantilly

Wine Pairing–Karthauserhof Riesling Auslese, Saar

Or

Petit Gâteau au Chocolat

Peanut Butter, Abita Turbodog® Ice Cream, Caramel Popcorn 

Wine Pairing–Ramos-Pinto 10 year Tawny Port

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

There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach, or blood, or have other immune disorders, you should eat these products fully cooked.