Rib Room New Orleans Restaurant French Quarter Louisiana  

Lunch

Executive Chef Tom Wolfe

STARTERS

Turtle Soup Au Sherry – 13

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

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

Grilled Prime Rib Taco – 16
pepper cheese / roasted poblano / sweet & spicy slaw / chipotle dressing

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

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


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


BETWEEN THE BREAD
Served with Sea Salt Fries

Blackened Rotisserie Chicken Wrap – 16
shredded lettuce / swiss cheese / rosemary tomato jam

Pressed Cuban – 14
ssmoked pulled pork / cured ham / Swiss cheese / shredded lettuce / sliced pickle / creole honey mustard

The Royal Turkey Club – 15
smoked turkey / swiss cheese / bacon / lettuce / tomato / pickle

Prime Rib Debris Po’Boy – 19
leidenheimer french bread / horseradish aioli

Rib Room Burger – 16
10 oz. sirloin burger / brioche bun / mayo / lettuce /tomato / pickle /vermont cheddar
Substitute Plant based Impossible Burger TM – Add 2

MAINS

Day Boat Fish – 28

Moss Salad – 18
rotisserie chicken / mixed lettuces / capers / ripened tomatoes / hard boiled eggs / olives / toasted almonds

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

Veal Tanet – 26
veal cutlet / romaine lettuce / tomato / champagne vinaigrette

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


A LA CARTE’

Prime Rib
all cuts of prime rib served with au Jus
King Cut – 52
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. – 41

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