Restaurant Week Dinner Menu 6/20-6/26
We are serving a special prix fixe dinner for Restaurant Week June 20-26. The cost will be $46 per guest exclusive of gratuity and tax. To make reservations, please call (504) 529-7045 or visit our Reservations page.
(Choice of one)
Chilled Beet & Crab Salad
sliced roasted red beets, Louisiana jumbo lump crab, fresh herb salad, beet vinaigrette, EVOO
Korean Style BBQ Spareribs
charred corn relish, pickled cabbage, ginger, Ssamjang
Panko Crusted Frog Legs
crispy prosciutto, chèvre, lemon, fried caper sauce
ENTREES
(Choice of one)
Pan Crispy Gulf Fish Skillet
Orzo pasta, roasted grape tomato, capers, kalamata olives, tomato crab velouté
Butter Roasted Chicken
Sultana risotto, toasted almonds, rosemary chicken gravy
Grilled Southwest Rub Marinated Ribeye
sweet corn tomato salsa, blackened lime, chipotle sauce
DESSERT
Chef Autumn’s Creative Daily Dessert
Restaurant Week Lunch Menu 6/20-6/26
We are serving a special prix fixe lunch for Restaurant Week June 20-26 11:30am to 2:00pm. The cost will be $24 per guest exclusive of gratuity and tax. To make reservations, please call (504) 529-7045 or visit our Reservations page.
(Choice of one)
Fried Oysters
lemon chive crema, pickled cucumber, chili pepper syrup, petite herbs
Street Corn
Cilantro, green onions, shaved parmesan, white onions, parsley, garlic, EVOO
Tarragon Pressed Watermelon
baby mizuna, honey goat cheese, house pickled red onion, horseradish dressing
ENTREES
(Choice of one)
Moss Salad
rotisserie chicken, mixed lettuces, capers, ripened tomatoes, hard boiled eggs, olives, toasted almonds
Braised Pork Cheeks
goat cheese polenta, fire roasted tomato stew, chevre, apple jam
Grilled Gulf Fish Stew
fire roasted tomato & olive stew, poached shrimp, Louisiana crab meat, feta cheese toast, garlic aioli
NOWFE Wine Dinner at The Rib Room
Savor a delicious NOWFE Wine Dinner featuring Rombauer Vineyards at The Rib Room! This special event will occur on June 8th at 6:30pm. It is priced at $150 per person inclusive of tax and service charge.
To make reservations, please call (504) 529-7045 or visit OpenTable and find this event under “Experiences”.
Steamed Mussels
zucchini noodles, chipotle tabasco- saffron crème fraiche
Sauvignon Blanc, Napa Valley 2021
COURSE ONE
Fried Crawfish Salad
creole marinated Louisiana crawfish, lambs tongue lettuce bundle, pickled
cucumber & tomato , lemon- Louisiana choupique caviar vinaigrette
Chardonnay Carneros, Napa Valley 2020
COURSE TWO
Pan seared American Red Snapper
butter poached shrimp, crispy oyster mushrooms, honey glazed- celery root,
prosciutto “bits”, creamed leeks, shaved parmesan reggiano
Merlot, Napa Valley 2018
COURSE THREE
Southwest Rub Short Rib
pecan wood smoked bacon- candied pecan & shiitake mushroom salad
toschi cherries, bleu cheese, sugar cane vinegar reduction
Cabernet Sauvignon 2018 Napa Valley
COURSE FOUR
Smoked Kurobuta Pork Loin
sweet corn, potato gnocchi, sweet & spicy southern greens,
pancetta reduction
Diamond Selection Cabernet Sauvignon 2017 Napa Valley
DESSERT
Dark Chocolate Cheesecake
Chocolate ganache / goat cheese chantilly cream
Zinfandel El Dorado 2019 Napa Valley
All Aboard the Omni Cocoa Express
In celebration of the season, each Omni is offering a regionally inspired twist on classic hot cocoa paired with holiday cookies. This will be served in the Rib Room, Rib Room Bar and Touché December 1 through January 31. Details of Executive Chef Tom Wolfe’s creation, including recipe, can be found below.
Includes a warm Sugar Cookie from the Royal O’s Bakery
Recipe:
2 cups Almond Milk
2 cups Half & Half
½ cup Condensed Milk
¼ cup Cocoa Powder
¼ tsp Cinnamon
Scant of Nutmeg
Scant of Ground toasted Cardamom
½ tsp Pure Vanilla Extract
¾ cup Chocolate Chips
¼ cup Butterscotch Chips
12 each Chocolate covered espresso beans (4 per serving)
Whip Cream
Yield: 5 servings
Place the half & half, almond milk, condensed milk in a 2-quart saucepan over medium-low heat. Whisk in cocoa powder, Cinnamon, ground Cardamom, nutmeg, and vanilla extract. Once the milk is warm, add half of the chocolate chips and half of the butterscotch chips, whisking until they melt into the milk.
Top with sweetened whip cream, remaining chocolate & butterscotch chips, chocolate covered espresso beans. Sprinkle ground nutmeg on top as a garnish.
Our Story…
In New Orleans, the days are long and the nights even longer. listening to Jazz on the streets or strolling along on the Mississippi river walk, helps you get a feel for the true spirt of the city.
On those New Orleans mornings, where time has elapsed from the prior night, The Royal Cocoa Express plays an important part of recouping your energy and warming the soul for another fun day in the “Big Easy”! A warm
cup of holiday sweet and chocolate covered coffee bean “push”, helps rid of the remnants of the night before and starts your day with plenty of soul warming energy!
Bon Appetite!
Chef Tom Wolfe
Chef Tom Wolfe Interview with “What’s Cookin’ with Kenneth” of FQFEST
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.
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.
Entertainment in the Rib Room
Rib Room Chef Tom Wolfe shares Tasso Mac and Cheese recipe
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 on WVUE
Visit The Rib Room
In the Omni Royal Orleans Hotel
