Rib Room New Orleans Restaurant French Quarter Louisiana  

Events

Reveillon Tapas Bar Menu 2018

Posted on

Enjoy the revelry of Reveillon at the Rib Room. We are offering some scrumptious, holiday themed goodies at the Rib Room bar. Stop by after work or relax with us over the weekend.

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.

CHOICE OF FOUR (4)
From our Holiday Cocktail Menu

Warm Sweet & Spicy Nuts

Praline Bacon
Caramelized onions / candied pecans

Stuffed Potato Skins
Gruyère cheese / prime rib debris / horseradish aïoli

Adobo Chicken & Pineapple
Chipotle cilantro dipping sauce

Beef Short Rib
Boneless / hickory smoked / bleu cheese French bread

Bacon and White Bean Cassoulet
Tennessee Honey Whiskey Glaze

Gaufrette Potatoes
House cut / shaved chives / parmigiana Reggiano

New Orleans Pecan Pralines

$22 per person not including alcohol, tax, or gratuity

Reveillon Dinner Menu 2018

Posted on

Enjoy the revelry of Reveillon at the Rib Room. Take your pick from three menus filled with holiday treats, including the Reveillon dinner, brunch and tapas bar menu. To make reservations, please call (504) 529-7045 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.

FIRST COURSE
Choose One

Grilled Asparagus
Crabmeat Béchamel / Shaved Parmesan Cheese

OR

Pan Seared Andouille Sausage
Caramelized Onions / Grilled French Bread / Worcestershire Glaze

OR

Italian Fried Artichoke
Shaved Parmesan / Crispy Basil / Lemon Aioli

OR

Rib Room Chop Salad
Iceberg Lettuce / Grape Tomatoes / Kalamata Olives / Pickled Red Onions / Feta Cheese / Champagne Vinaigrette

SECOND COURSE
Choose One

Gumbo Ya Ya
Chicken and Andouille Gumbo / Steamed White Rice / Shaved Green Onions

OR

Loaded Baked Potato Soup

ENTREE
Choose One

Bacon Crusted Grilled 10oz. Prime Rib
Baked Sweet Potato / Tennessee Honey Whiskey Glaze

OR

Gulf Fish Amandine
Parsley Potatoes, Garlic Sautéed Kale and Sauce Amandine

OR

Blackened Pork Tenderloin
Sweet Corn Grits / Roasted Chili- Tomato Stew

DESSERT
Choose One

Creole Coffee Cake
Espresso Anglaise

OR

Sweet and Savory Bread Pudding
Steen’s Cane Syrup / Apple Wood Smoked Bacon / Bacon Fat Anglaise

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

Reveillon Brunch Menu 2018

Posted on

Enjoy the revelry of Reveillon at the Rib Room. Take your pick from three menus filled with holiday treats, including the Reveillon brunch, dinner and tapas bar menu. To make reservations, please call (504) 529-7045 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.

FIRST COURSE
Choose One

Loaded Baked Potato Soup

OR

Fried P&J Oysters
Apple Wood Smoked Bacon / Roasted Jalapeno Cheddar Cheese / Crab Meat Béchamel

OR

Pig’s In a Blanket
Chili Cilantro Sausage / House Made Biscuit Dough / Sweet Chili Dipping Sauce

OR

Rib Room Chop Salad
Iceberg Lettuce / Grape Tomatoes / Kalamata Olives / Pickled Red Onions / Feta Cheese / Champagne Vinaigrette

ENTREE
Choose One

Prime Rib Debris Potato Hash
Roasted Red Peppers / Swiss Cheese / Horseradish Aioli

OR

Bacon & Egg Soft Burrito
Two Flour Tortilla’s / Scrambled Eggs / Apple Wood Smoked Bacon / Aged Cheddar Cheese / Cilantro Tomato Salsa

OR

Chicken & Waffles
Tasso Braised Southern Greens / Whipped Steen’s Cane Syrup Butter

OR

Thin Fried Catfish Court Bouillon
Cornmeal Crusted Catfish / Roasted Chilies / Tomato Stew / Grilled Street Corn

DESSERT
Choose One

Sweet and Savory Bread Pudding
Steen’s Cane Syrup / Apple Wood Smoked Bacon / Bacon Fat Anglaise

OR

Chocolate Honey Pecan Pie

Three Course Dinner Prix Fixe $30 per person not including alcohol, tax, or gratuity

Christmas Day Dining Menu 2018

Posted on

After you gather around the tree, gather around the table for a festive feast from the Rib Room. Enjoy a holiday worthy three-course Christmas Day dinner.

To make reservations, please call (504) 529-7045 or visit Reservations page.

FIRST COURSE
Choose One

New Orleans Seafood Gumbo
Steamed White Rice / Shaved Green Onions

OR

Butternut Squash Soup / Brown Butter Orzo

OR

Pepper Seared Maine Scallops
Mashed Parsnip / Balsamic Blueberry Glaze

OR

Smoked Rabbit and Sweet Potato Gnocchi
Baby Spinach / Goat Cheese / Port Wine Cherries / Rosemary Reduction

OR

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

OR

Rib Room Chop Salad
Mixed Greens / Grape Tomatoes / Kalamata Olives / Pickled Red Onions / Feta Cheese / Champagne Vinaigrette

MAIN COURSE
Choose One

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

OR

Cedar Plank Smoked Salmon
Bacon Braised Brussel Sprouts / Andouille Potatoes / Smoked Tomato- Sweet Vermouth Butter Sauce
$57

OR

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

OR

Maple Braised Smoked Pork Belly
Tasso White Bean Cassoulet / Chorizo Streusel / Fried Onion Nest
$60

OR

Grilled Filet of Beef Tenderloin
Herb Roasted Yukon Gold Potato / Grilled Asparagus / Marchand De Vin
$69

OR

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

OR

Grilled Pork T-Bone
Fried Gnocchi / Tasso Braised Southern Greens / Worcestershire Glaze
$59

SWEET ENDING
Choose One

Spiced Ginger Cake
brandy cranberries / brown sugar cinnamon ice cream

OR

Chocolate Caramel Torte
candied pecans / whiskey caramel

Prices do not include alcohol, tax, or gratuity

Christmas Eve Dining Menu 2018

Posted on

After you gather around the tree, gather around the table for a festive feast from the Rib Room. Enjoy a holiday worthy a la carte Christmas Eve dinner.

To make reservations, please call (504) 529-7045 or visit Reservations page.

SOUPS

New Orleans Seafood Gumbo – $12
Steamed White Rice / Shaved Green Onions

Butternut Squash Soup / Brown Butter Orzo – $11

Turtle Soup Au Sherry – $12

STARTERS

Pan Roasted Maine Scallops – $14
mashed parsnips / roasted mushrooms / smoked tomato- sweet vermouth butter sauce

Smoked Rabbit and Sweet Potato Gnocchi – $13
Baby Spinach / Goat Cheese / Port Wine Cherries / Rosemary Reduction

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

Fried Louisiana Crab Salad – $15
vine ripe tomatoes / baby red romaine / toasted focaccia / lemon caper dressing

Royal O Chop Salad – $11
Mixed Greens / Grape Tomatoes / Kalamata Olives / Pickled Red Onions / Feta Cheese / Champagne Vinaigrette

MAIN COURSES

Deep Fried Trout – $26
Garlic Toasted French Bread / Grilled Asparagus / Classic Sauce Amandine

Cedar Plank Smoked Salmon – $31
Bacon Fried Brussel Sprouts / Andouille Potatoes / Smoked Tomato- Sweet Vermouth Butter Sauce

Maple Braised Smoked Pork Belly – $36
Tasso White Bean Cassoulet / Chorizo Streusel / Fried Onion Nest

PRIME RIB
(All Prime Rib Cuts are served with Rib Room Salad and Loaded Baked Potato)

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

HOUSE CUT STEAKS

Filet 8oz – $43
Grilled Pork T-Bone – $36
Rib-Eye 16oz – $41

ROTISSERIE

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

SIDES

Loaded Baked 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

Petite Three Course Fall Lunch Table D’ Hote Menu

Posted on

Fall in love with this fabulous three course Fall prix fixe ($19.60 per person) lunch menu, offered from 11:30am – 2pm. To make your reservation, please call (504) 529-7045 or visit Reservations page.

STARTERS
Choose One

Loaded Baked potato Soup
Apple wood smoked bacon / green onions / cheddar cheese

OR

Fried Bacon Cheddar Oysters
Roasted jalapeno / apple wood bacon / cheddar cheese / crab meat béchamel

OR

Roasted Beet & Goat Cheese Salad
Baby arugula / candied pecans / pickled red onion / champagne vinaigrette

ENTRÉES
Choose One

Chorizo & Pepper Cheese Stuffed Quail
Roasted “street” corn / roasted cauliflower / rosemary jus

OR

Pan Seared Gulf Fish Amandine
Garlic sautéed kale / parsley potatoes

DESSERT

Snickerdoodle Crème Brûlée

Prices do not include alcohol, tax, or gratuity

Summer of Salads

Posted on

Let’s do lunch! Chef Tom Wolfe has dreamed up six new salads for the perfect soup and salad combination that is perfect for your business lunch meeting or for a relaxing lunch while vacationing in the French Quarter. Prix fixe at $17 per guest.

To make your reservation, please call (504) 529-7045 or visit Reservations page.

SUMMER OF SALADS

CHOICE OF SOUP

Seafood Gumbo
Turtle Soup
Soup du Jour

CHOICE OF SALAD

Louisiana Jumbo Lump Crab & Roasted Fennel
Pancetta / Grapefruit Supremes / Bibb Lettuce / Parmigiana Reggiano / Fresh Herb Vinaigrette

Pressed Watermelon Salad
Baby Arugula / Feta Cheese / Roasted Poblano Peppers / Pickled Red Onions / Virgin Olive Oil / Orange- Pepper Vinegar

Heirloom & Creole Tomato Salad
Fresh Basil / Shaved Vidalia Onion / Burrata Cheese / Torn Bread Croutons / Balsamic – Caper Vinaigrette

Diced Avocado & Mozzarella Salad
Crispy Pasta / Creole Tomato / Parmesan Dressing

Grilled Apple and Crumbled Bleu Cheese Salad
Romaine Lettuce / Toasted Pine Nuts / Fried Prosciutto / Roasted Peppers / Fennel Pistou

Asian Ahi Tuna Lettuce Bowl
Coriander Seared Ahi Tuna / Iceberg Lettuce Cup / Crispy Sesame Wonton Slaw / Cilantro- Lime Vinaigrette

Complimentary Valet Parking. Prices do not include alcohol, tax, or gratuity

Entertainment in the Rib Room

Posted on

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.
“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.

Fridays and Saturdays – 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

Posted on

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

Posted on

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.