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Omni Originals Minis

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Proof that good things do come in small packages! Explore new flavors with our tasting menu featuring petite portions of our chefs’ signature recipes from across the country.

SELECT THREE FOR $18 OR FIVE FOR $28.

SAVORY

KING’S CURED SALMON
The Omni King Edward Hotel, chef Daniel Schick
Smoked salmon, Indian candy, mustard dill scone, candy cane beets, dill, sorrel

FLORIDA SHRIMP AND GRITS
Omni Amelia Island Plantation Resort, chef Todd Ruiz
Blackened shrimp, tarragon, pimento cheese grits

TEXAS BRISKET MONSIEUR
Omni Dallas Hotel, chef Greg Wallace
Brie, house smoked brisket, Texas toast, house made pickles, chipotle ketchup

VPB
Omni Scottsdale Resort & Spa at Montelucia, chef Marcos Seville
Vegetarian paella, saffron bomba rice, piquillo pepper coulis

KILN-DRIED CHERRY DUCK SAUSAGE
Omni Royal Orleans, chef Tom Wolfe
Sweet potato nest, port wine reduction, fois gras mustard

SWEET

SWEET KENTUCKY CRAQUELIN
Omni Louisville Hotel, chef Jaclyn Joseph
Pâte à choux, salted bourbon and banana cream, white chocolate ganache

ROCKY MOUNTAIN BEEHIVE
Omni Interlocken Hotel, chef Emma Nemechek
Honey cheesecake, graham cracker crust, dark chocolate ganache, honey meringue, raspberries

SIP

Complement any of the selections above with one of these curated beverages.

MOËT & CHANDON IMPÉRIAL – $18
BRUT, 187ML
Celebratory and light with bright fruitiness
NEW BELGIUM FAT TIRE AMBER ALE – $6
A balanced palette of fruit and spice
DECOY BY DUCKHORN MERLOT – $14
Dark and spicy