Rib Room New Orleans Restaurant French Quarter Louisiana  

Rib Room Menu

Executive Chef Tom Wolfe

 

SMALL PLATES

Turtle Soup Au Sherry
12

New Orleans Seafood Gumbo
steamed rice / green onions
12

* Pan Seared Edamame
truffle caper brown butter / pecorino romano / croutons
11

* Shrimp & Orzo Pasta
tomato / basil / garlic infused olive oil / shaved pecorino romano
14

Fried P&J Oysters
pastis creamed spinach / fire roasted peppers / feta cheese
13

GREENS AND THINGS

* Classic Rib Room
assorted greens / french bread croutons / bleu cheese dressing
9

* Kale and Apple
pickled red onions / granny smith apple / honey horseradish vinaigrette
11

* Shrimp Remoulade
arugula / roasted tomato / lemon / celeriac slaw / remoulade dressing
14

* Moss Salad
rotisserie chicken / capers / tomatoes / hard boiled eggs / olives / toasted almonds
18

BETWEEN THE BREAD

Pressed Cuban Sandwich
smoked pulled pork / cured ham / swiss cheese / shredded lettuce / sliced pickle / creole honey mustard
14

* Debris Po’Boy
leidenheimer french bread / horseradish aioli / sea salt fries
19

* Rib Room Burger
house ground 8 oz. burger / tomato / lettuce / pickle / vermont cheddar / mayo / sea salt fries
16

Fried Gulf Fish
texas garlic toast / tasso southern greens / spicy yum yum sauce
19

Shrimp Pirogue
fried gulf shrimp / texas garlic toast / romaine lettuce / sliced tomato / pickles / spicy yum yum sauce / sea salt fries
18

BIG PLATES

* Rotisserie Prime Rib
16oz / au jus
38

* Grilled Prime Rib
charred onions / worcestershire glaze
39

* Pan Seared Filet of Beef
8oz mushroom duxelles / onion reduction
39

* Southwest Rub Ribeye
sweet potato fries / fire roasted tomato salsa / chipotle aioli
41

* Rotisserie Chicken
loaded creamed potatoes / grilled asparagus / rosemary gravy
21

Fried Quail
sweet corn grits / grilled portobello / tasso sherry cream
25

* Chef’s Daily Fish Preparation
mkt

SIDES
* Tasso Southern Greens 7
* Loaded Creamed Potatoes 8
Creamed Spinach 7
* Sweet Corn Grits 5
* Grilled Asparagus 8

SWEETS

Key Lime Pie
fresh berries / whip cream
8

Chocolate Mousse Cake
macerated Strawberries
9

Warm Golden Raisin Bread Pudding
Irish whiskey sauce
8

Ice Cream Trio
vanilla / strawberry / chocolate
7

SPARKLING

Cantine Maschio Prosecco, Brut
Treviso, Veneto Italy, NV 187ml
11


Moet, Brut or Brut Rose
France, NV 187ml
26


Chandon , Brut or Rose
California, NV 187ml
13


WHITE & BLUSH

Saint M, Reisling
Pfalz, Germany
11

Kris, Pinot Grigio, “Artist Cuvee”
delle Venezie, Italy
11

Chateau D’esclans, Rose
“Whispering Angel” Provence, France
13

Decoy by Duckhorn Sauvignon Blanc
Sonoma County, California
15

Wente Vineyards Chardonnay
“Estate Grown”, Livermore Valley, California
12

Kendall-Jackson Chardonnay
“Vintners Reserve”, California
13.50

REDS

Elouan, Pinot Noir
Oregon
12

Meiomi, Pinot Noir
Monterey, Sonoma, Santa Barbara, Ca
14

Honoro Vera, Merlot
Jumilla, Murcia, Spain
11

Charles Smith “Boom Boom” Syrah
Columbia Valley, Washington
13

Terrazas de Los Andes, Malbec
“Altos del Plata”, Mendoza, Argentina
11

Uppercut, Cabernet Sauvignon
California
14

Louis Martini, Cabernet Sauvignon
13

Barossa Valley Estate, Red Blend
Barossa Valley, South Australia
12
* Indicates Gluten free or can be served Gluten free