Rib Room New Orleans Restaurant French Quarter Louisiana  

Events

Christmas Day 2017 at Rib Room

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Unwrap a delicious Christmas dinner at the Rib Room. To make your reservation, please call (504) 529-7046 or visit Reservations page.

FIRST COURSE
Choose One

New Orleans Seafood Gumbo

OR

Spiced Sweet Potato Soup / Chorizo Streusel

OR

Seared Maine Scallops
Roasted Garlic Mushrooms / Parmesan Reggiano Potatoes / Veal Demi Glace

OR

Smoked Rabbit and Goat Cheese Gnocchi
Sweet Corn Stew / Crispy Parsnip

OR

New Orleans Style BBQ Shrimp
Toasted Rosemary French Bread / Green Onion Salad

OR

Rib Room Salad
Assorted Greens with French Bread Croutons, Green Onions and Blue Cheese Dressing

ENTREES/MAIN COURSES

Deep Fried Trout – $55
Garlic Toasted French Bread / Grilled Asparagus / Classic Sauce Amandine

Cedar Plank Smoked Salmon – $57
Bacon Braised Brussel Sprouts / Sweet Potato Hash / Smoked Tomato- Sweet Vermouth Butter Sauce

Eggs “Champagne” – $58
Poached Eggs on Fried Louisiana Crab Cakes with Champagne Hollandaise

Duck Saltimbocca – $60
Muscovy Duck Breast / Prosciutto / Sage / Provolone Cheese / Tasso White Bean Cassoulet

Grilled Filet of Beef Tenderloin – $69
Truffle Gaufrette Potatoes / Grilled Asparagus / Marchand De Vin

Slow Roasted Prime Rib – $62
With Loaded Baked Potato / Horseradish Crème Fraiche / Natural Au Jus

Spicy Stuffed Pork Chop – $59
Chorizo Sausage & Pepper Cheese / Sautéed Kale / Sun Dried Tomato Butter Sauce

SWEET ENDING
Choose One

Ellie’s White Chocolate Butter Bar
Vanilla Bean Ice Cream and Raspberry Chambord Coulis

OR

Caramel Carrot Cake / Egg Nog Icing / Candied Carrot

Prices do not include alcohol, tax, or gratuity

Christmas Eve Dinner 2017 at Rib Room

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Unwrap a delicious Christmas Eve dinner at the Rib Room. To make your reservation, please call (504) 529-7046 or visit Reservations page.

SOUPS

New Orleans Seafood Gumbo – $12

Spiced Sweet Potato Soup / Chorizo Streusel – $11

Turtle Soup Au Sherry – $12

STARTERS

Seared Maine Scallops – $14
Roasted Garlic Mushrooms / Parmesan Reggiano Potatoes / Veal Demi Glace

Smoked Rabbit and Goat Cheese Gnocchi – $15
Sweet Corn Stew / Crispy Parsnip

New Orleans Style BBQ Shrimp – $12
Toasted Rosemary French Bread / Green Onion Salad

Louisiana Jumbo Lump Crab Salad / Roasted Fennel / Pancetta – $15
Grapefruit Supremes / Butter Lettuce / Parmesan Cheese / Fresh Herb Vinaigrette

Fried Goat Cheese and Beet Salad – $11
Baby Arugula / Pickled Red Onions / Candied Pecans / Champagne Vinaigrette

MAIN COURSES

Pine Nut Crusted Salmon – $37
Pappardelle Pasta / Arugula Pesto / Parmesan Cheese / Tomato Tarte Tatin

Pan-fried Crab Cakes – $38
Arugula / Charred Corn- Tomato Relish / Warm Tasso Remoulade Dressing

Duck Saltimbocca – $38
Muscovy Duck Breast / Prosciutto / Sage / Provolone Cheese / Tasso White Bean Cassoulet

Prime Rib
King Cut – $42
Queen Cut – $41
Princess Cut – $33

House Cut Steaks
Filet 8oz – $43
NY Strip 12oz – $41
Rib-Eye 16oz – $41

Rotisserie
Rack of Lamb – $45
Roasted ½ Chicken – $23
Chorizo & Pepper Cheese Stuffed Quail – $24

Sides
Loaded Bake Potato – $8
Grilled Asparagus with Béarnaise – $8
Sweet and Spicy Southern Greens – $7
Sweet Corn Stone Ground Grits – $7
Bacon Brown Sugar Sweet Potatoes – $8

Prices do not including alcohol, tax, or gratuity

Reveillon 2017 at Rib Room

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Revel in the culinary beauty of a Rib Room Reveillon meal. For only $55 per person you can savor a delicious four course prix fixe dinner. To make your reservation, please call (504) 529-7046 or visit Reservations page.

The word “reveillon” means “awakening” in French, New Orleans’ original language. The Creoles, some of the city’s earliest inhabitants, celebrated the start of Christmas in the early 1800s, with a big family meal when they returned home from midnight mass. This month we’re offering a Reveillon menu inspired by the Creole families who began the tradition.

The Reveillon menu is offered nightly for dinner except for Christmas Eve, Christmas Day, and New Year’s Eve.

FIRST COURSE
Choose One

Fried Chicken Livers
Applewood Smoked Bacon, Blueberry & Onion Chutney, Tomato Aioli

OR

Grilled Portobello Mushroom
Stuffed with Chorizo Sausage and Cilantro Chimichurri

OR

Rib Room Crab Meat Chop Salad
Iceberg Lettuce, Lump Crab, Grape Tomatoes, Kalamata Olives, Pickled Red Onions, Feta Cheese and Champagne Vinaigrette

SECOND COURSE
Choose One

Sweet Potato & Duck Confit Soup

OR

Seafood Gumbo
With Steamed White Rice and Shaved Green Onions

ENTREE
Choose One

Grilled Prime Rib
Broiled Feta Cheese Tomato, Andouille Potato Hash and Tennessee Honey Whiskey Glaze

OR

Fried Oysters
Garlic French Bread, Sautéed Kale and Sauce Amandine

OR

Bacon Wrapped Pork Tenderloin
Bleu Cheese Polenta, Smoked Paprika, Chili- Tomato Stew

DESSERT
Choose One

Dark Chocolate Bread Pudding

OR

Lemon Doberge

Four Course Dinner Prix Fixe $55 per person not including alcohol, tax, or gratuity

Christmas Concert Series with French Quarter Festivals

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Ring in the holiday season with a New Orleans style Christmas concert series from French Quarter Festivals and parking specials at the Rib Room​. Enjoy complimentary parking, up to four hours, with dinner at the Rib Room or $10 event parking, no time limit, with the purchase of a cocktail at the Rib Room bar.

*Only available during concert nights*

Holiday 2017 Hours

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THANKSGIVING THURSDAY 11/24
BREAKFAST 6AM – 10AM
LUNCH 11:30AM – 7pm
NO DINNER

CHRISTMAS EVE SUNDAY 12/24
BREAKFAST 6AM – 10 AM
BRUNCH 11:30 – 2PM
DINNER 6P – 9PM

CHRISTMAS DAY 12/25
BREAKFAST 6AM – 10 AM
11:30 am – 7 pm

Entertainment in the Rib Room

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Join us for live music entertainment throughout the week!

Sunday Jazz Brunch 11:30 a.m. – 2:30 p.m.
Enjoy a delicious brunch and a serenade from Sugar Bear and the Jazz Cats, www.sugarbearjazzcats.com. View our Sunday Jazz Brunch menu HERE. Here is a great video:

Thursdays 4:00 p.m. to 8:00 p.m.
Piano by Jake Gold, “Minister of Music”, www.jakegoldmusic.com.

Fridays – 5:00 p.m. to 7:00 p.m. and 8:00 p.m. to 11:00 p.m.
“THE ONE MAN BAND” KIRK BRANCH
Come and hear the favorites of Jazz & Blues Standard, Pop, Rock & Roll, R&B and New Orleans music. Listen as he plays both the acoustic piano and electric keyboard to create his trio sound that dazzles audiences.

Saturday 8:00 p.m. to 11:00 p.m.
“THE NEW ORLEANS SONGSTRESS ” YADONNA WEST
Enjoy an evening of music from the Great American Songbook as YADONNA WEST sings the works of The Gershwin’s, Cole Porter, Johnny Mercer, Duke Ellington, Count Basie, Burt Bacharach, Carol King, and David Foster, to name a few. Her repertoire also includes the best of New Orleans music, www.yadonnawest.com

Rib Room Wine Promotion

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RIB ROOM 2015 WINE PROMOTIONWine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.” ― Ernest Hemingway

We’re having a wine special! Enjoy a bottle of wine from our extensive selection and receive a discount of 25% on each bottle. This special will run for a limited time and is only valid Sunday through Wednesday and excludes holidays and special events.

Rib Room Chef Tom Wolfe shares Tasso Mac and Cheese recipe

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Rib Room Executive Chef Tom Wolfe has prepared a new summer menu for 2015 and shared his delicious recipe for Tasso Mac and Cheese with NOLA.com | The Times-Picayune food editor Judy Walker. Check out the article here and enjoy making this at home!

Rib Room New Orleans Chef Tom Wolfe

The Rib Room’s Tasso Mac and Cheese

1 tablespoon unsalted butter

1-1/2 cups small-diced tasso

4 cups whole milk

1 tablespoon minced garlic

2 pounds American cheese, cubed

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Pinch of cayenne

2 cups shredded cheddar cheese, plus more for topping

1 pound hot elbow macaroni, cooked, drained

In a 4-quart pot, melt butter over medium heat. Saute tasso in butter. Add whole milk and garlic. Over very low heat, let tasso steep in the milk for 10 minutes.

Add cubed American cheese. Stir over low heat until cheese is melted. Season with salt, pepper and cayenne. While stirring, add shredded cheddar in batches to thicken the sauce. Add more, if needed, to reach the desired consistency.

Butter a casserole dish and preheat oven to 350 degrees.

Combine the cooked pasta with the cheese sauce, and toss until thoroughly blended. Pour the macaroni and cheese into the prepared casserole dish. Sprinkle more cheddar on top.

Bake for 15 to 20 minutes, or until casserole starts to just bubble around the edges. Serve immediately.

Rib Room Executive Chef Tom Wolfe on WWL

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Rib Room Executive Chef Tom Wolfe stopped by the studios of WWLTV this morning to visit with anchor Eric Paulsen and prepare his delicious Saffron Tomato Bouillabaisse.

Chef Tom Wolfe - Rib Room - New Orleans - WWL1

Rib Room Executive Chef Tom Wolfe on WVUE

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Rib Room Executive Chef Tom Wolfe joined WVUE Fox 8 and Morning Edition anchor Greg Adaline this morning to prepare Pain Purdue “One Eye Jack” from Rib Room’s 2015 Easter Menu.

FOX 8 WVUE New Orleans News, Weather, Sports, Social