Enjoy the revelry of Reveillon at the Rib Room! This special prix fixe dinner menu will be served December 1 through December 23 and is priced at $55 per guest. To make reservations, please call (504) 529-7045 or visit our Reservations page.
The word “reveillon” means “awakening” in French, New Orleans’ original language. The Creoles, some of the city’s earliest inhabitants, celebrated the start of Christmas in the early 1800s, with a big family meal when they returned home from midnight mass. This month we’re offering a Reveillon menu inspired by the Creole families who began the tradition.
Pecan streusel / spice smoked bacon lardons / balsamic- sweet pepper puree
pastis cream spinach / shaved garlic / toasted almonds
sweetened goat cheese / pickled chilies / shaved pancetta / honey horseradish dressing
caraway cauliflower soup / broiled swiss cheese / grilled french bread
chorizo shrimp paella / charred lime / cilantro
tomato olive stew / leeks / pommes frites / saffron aioli
tasso braised southern greens / sweet corn grits / steen’s cane syrup demi-glace
vanilla bean ice-cream
southern comfort golden raisins / toasted anise crema
Rib Room Executive Chef Tom Wolfe was interviewed today by the French Quarter Festival’s “What’s Cookin’ with Kenneth”. Here is the video from IG Live.
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
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
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……
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.
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.
Visit The Rib Room
In the Omni Royal Orleans Hotel
New Orleans, LA 70140
Our Temporary Hours
Rib Room Bar