COMING SOON: Jazz Brunch Grand Buffet
COMING SOON! We will be enhancing our Sunday Jazz Brunch menu in the coming weeks. What follows is a preview of our new offerings.
To make reservations, please call (504) 529-7045 or visit our Reservations Page.
Chef Wolfe shares a COOLinary Recipe with WGNO viewers
Rib Room Executive Chef Tom Wolfe will be joining the WGNO crew on Thursday, August 8 at 8:15am to promote COOLinary. Chef will be preparing a delicious Mussel Bourride dish. We’ve included his recipe below for you to enjoy! Read more about it HERE
Mussel Bourride
2 lbs. Fresh Mussels
4oz. Saffron steeped White Wine
2oz. Heavy Cream
2 Tbl Scallions
1 ½ tsp Chopped Garlic
½ Cup Diced Creole Tomatoes
Kosher Salt
Ground White Pepper
3 ea. Large Basil Leaves Chiffonade
In a medium size sauté pan, place the mussels, Saffron steeped white wine, heavy cream, scallions, garlic, Diced Tomato, kosher salt and white pepper. Place the pan on a high fire covered. If you have another of the same size sauté pan, you can use that to cover the pan of mussels. Let the liquid come to a boil while covered and mussels steam for 4 to 5 minutes covered. Check to see if the mussels popped open. If So, Uncover the mussels and let the liquid reduce for two minutes then whisk in 2 teaspoons of Saffron Aioli and toss with the fresh chiffonade basil.
Serve hot immediately in a bowl and garnish with cheesy toast and French bread croutons……
Bon Appetite!!!
Saffron Steeped White Wine:
6 Cups Dry White Wine
1Tsp Chopped Saffron Threads
Combine ingredients in a 4 quart sauce pot and bring to a boil. Turn the whine down to a simmer and cook for 5 minutes.
Saffron Aioli:
1 Cup of prepared Mayonnaise
¼ Cup of Saffron steeped White Wine
1 tsp Fresh Lemon Juice
Kosher Salt and White Pepper to Taste Whisk all ingredients together In a stainless steel mixing bowl until completely combined.
COOLinary Dinner Menu 2019
During the month of August, experience cuisine that delights your palate and is an integral part of the history, fabric and culture of New Orleans. This annual culinary tradition features specially priced prix-fixe menus.
We are featuring a three course prix fixe dinner menu throughout the month for $39 per guest. Beverages, taxes and gratuity not included.
To make reservations, please call (504) 529-7045 or visit our Reservations Page.
STARTERS
Seafood Gumbo
Steamed White Rice / Shaved Green Onions
Pressed Watermelon Salad
baby arugula / feta cheese / roasted chilies / pickled red onions
virgin olive oil / infused orange- pepper vinegar
Frog Legs Amandine
Pan Seared Frog Legs / Garlic Bread / Toasted Almond Beurre Noisette
Buttermilk Fried Artichoke Hearts
Shaved Parmesan / Crispy Basil / Lemon Caper Aioli
ENTRÉES
Rib Room Skillet Debris Hash
Prime Rib Debris / Sweet Corn / Glazed Brabant Sweet Potatoes
Pepper Cheese / Fried Egg
Mussels Bourride
Steamed PEI Mussels / Aioli Saffron cream / Tomatoes
Croutons / Scallions / Parmesan Cheesy toast
Chili Glazed Grilled Prime Rib 10oz
Chorizo Paella / Charred Lime / Orange Kale Slaw
DESSERT
Double Chocolate Fudge Cake
Chambord Frosting / Dark Chocolate Sauce / Fresh Raspberries
Snickerdoodle Crème Brule
Cinnamon sugar custard / House made snickerdoodle Cookies
COOLinary Lunch Menu 2019
During the month of August, experience cuisine that delights your palate and is an integral part of the history, fabric and culture of New Orleans. This annual culinary tradition features specially priced prix-fixe menus.
We are featuring a two course prix fixe lunch menu throughout the month for $20 per guest. Beverages, taxes and gratuity not included.
To make reservations, please call (504) 529-7045 or visit our Reservations Page.
STARTERS
Buttermilk Fried Artichoke Hearts
Shaved Parmesan / Crispy Basil / Lemon Caper Aioli
Pressed Watermelon Salad
baby arugula / feta cheese / roasted chilies / pickled red onions
virgin olive oil / infused orange- pepper vinegar
House Cured Smoked Salmon
Baby Arugula / Pickled Red Onion / Cornichons
Caviar / Chive Cream Cheese / Brioche Toast Points
ENTREES
Ahi Tuna salad Bowl
coriander seared ahi tuna / sesame slaw / crispy cilantro wontons
Charred lime / ginger soy vinaigrette
Frog Legs Amandine
Pan Seared Frog Legs / Rosemary Garlic French Bread
Toasted Almond Beurre Noisette
Prime Rib Debris Grilled Cheese
Buttered Brioche /Prime Rib Debris / Swiss Cheese / Horseradish Aioli
Sweet Potato Fries / Lime Salt
Omni Originals Minis
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
Petite Three Course Fall Lunch Table D’ Hote Menu
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.
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
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
Entertainment in the Rib Room
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 Chef Tom Wolfe shares Tasso Mac and Cheese recipe
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!
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.
Rib Room Executive Chef Tom Wolfe on WWL
Rib Room Executive Chef Tom Wolfe stopped by the studios of WWLTV this morning to visit with anchor Eric Paulsen and prepare his delicious Saffron Tomato Bouillabaisse.
Rib Room Executive Chef Tom Wolfe on WVUE
Rib Room Executive Chef Tom Wolfe joined WVUE Fox 8 and Morning Edition anchor Greg Adaline this morning to prepare Pain Purdue “One Eye Jack” from Rib Room’s 2015 Easter Menu.
Visit The Rib Room
In the Omni Royal Orleans Hotel
