Rib Room New Orleans Restaurant French Quarter Louisiana  

Dinner

Executive Chef Tom Wolfe

STARTERS

Turtle Soup Au Sherry – 13

New Orleans Seafood Gumbo – 13
steamed white rice / green onions

Traditional French Onion Soup – 12
caramelized onion beef broth / gruyere & swiss biscotte / fresh thyme

Fried Oysters Pastis – 14
creamed spinach / feta cheese / roasted red peppers

Crispy Pork Belly – 15
sultana raisin risotto / rocket / molasses tamarind glaze

Southwest Beef Satay – 16
Roasted chili- sweet corn relish / chipotle aioli


SALADS

Classic Rib Room Salad – 9
assorted greens / hand pulled croutons / green onions / bleu cheese dressing

Beef Carpaccio Salad – 16
parmesan reggiano / horseradish crème fraiche / baby arugula / lemon confit / first pressed olive oil

Chilled Roasted Beets – 13
pecan crusted goat cheese / baby arugula / pickled red onions/ beet & poppy seed dressing

Frisée & Maple Bacon Lardon Salad – 14
shaved radish / white onion / grape tomatoes / olive oil croutons / soft boiled egg fresh herb vinaigrette


MAINS

Day Boat Fish – 28

Pan Seared Gulf Fish Almandine – 29
garlic sautéed kale / fingerling potatoes / sauce almandine

North American Lamb – 39
brown sugar bourbon- sweet potato mash / grilled apple / mint / brown butter

sGrilled Double Cut Pork Chop – 32
prosciutto provolone cheese melt / rosemary tomato jam / tamarind glaze

Fried Lobster Pop’s – 21 / 42
roasted cauliflower / lobster hollandaise / charred lemon / snipped chives


A LA CARTE’

Prime Rib
all cuts of prime rib served with au Jus
24oz King Cut – 52
16oz Queen Cut – 43
Grilled w/Onions & Worcestershire Glaze 7

Rotisserie
Bone-In Beef Short Rib – 39
Fresh Herb Butter Roasted 1/2 Chicken – 23

House Cut Steaks
Marchand De Vin Demi-Glace
Filet 8 oz. – 39
Rib Crown 8oz. – 42
Rib-Eye 16 oz. – 45

Sides
Loaded Baked Potato – 8
Sweet Corn Stone Ground Grits – 6
Grilled Asparagus with Sauce Béarnaise – 8
Sweet and Spicy Southern Greens – 7
Bacon Sauteed Brussels Sprouts – 9
Pastis Creamed Spinach – 7