New Years Eve Dinner 2021
We are serving a special prix fixe menu on New Years Eve. Bid farewell to 2021 and welcome 2022 in style with a special menu from Executive Chef Tom Wolfe. This will be a prix fixe meal for $90 per guest, non-inclusive of gratuity and tax. To make reservations, please call (504) 529-7045 or visit our Reservations page.
Champagne Toast
&
Amuse Bouche
Champagne Scallop Bisque
grilled petite swiss cheese sandwich / caviar / petite herbs
(Choice of One)
Turtle soup Au Sherry
Royal Red Shrimp Spring Roll
poached royal red shrimp / mint / basil / sprouts / cucumber / chimichurri
Bacon Wrapped Oysters
Spicy- fire roasted corn & tomatillo salsa / chipotle aioli / cilantro
Grilled Asparagus
Sauteed crab / lobster hollandaise / petite herbs
Candied Duck Breast & Foie Gras mousses
cayenne cracker / baby arugula / mango chutney / pearled mustard seed
Rabbit Ragout
frybread / ricotta cheese / crispy sage
Louisiana Jumbo Lump Crab Chop Salad
iceberg lettuce / grape tomatoes / kalamata olives / cucumber / pickled red onions / genoa salami /feta cheese / fresh herb vinaigrette
Rib Room Salad
mixed lettuces / green onions / french bread croutons / bleu cheese dressing
MAIN COURSE
(Choice of One)
Baked Drum on the “Half Shell”
sautéed louisiana crab meat / kale roulade / celeriac puree / crispy- lemon salted leeks / honey horseradish butter sauce
Crispy Leg of Duck Confit
tart cherry- bleu cheese risotto / fried parsnips / orange- molasses tamarind syrup
Veal Osso Bucco
smothered root vegetables / spicy onions / fire roasted tomato fricassee / petite herbs
Lobster & Mascarpone Cannelloni
garlic sauteed kalettes / smoked tomato – sweet vermouth cream sauce / shaved pecorino romano
Hand Carved Slow Roasted Prime Rib
cauliflower au gratin / purple peruvian potatoes / marsala shallot jus
Filet of Beef Tenderloin
prosciutto wrapped grilled white asparagus / brown butter potatoes / red wine demi-glace
DESSERT
(Choice of One)
Bourbon Cherry Cheesecake
flambéed dark cherries / white chocolate sauce / pear tuile
Mocha Rum Cake
Coffee soaked rum sponge / dark chocolate ganache / cinnamon Chantilly cream
Christmas Eve/Christmas Day Dinner 2021
Celebrate Christmas with a delicious meal at the Rib Room! To make reservations, please call (504) 529-7045 or visit our Reservations page. Hours of operation on Christmas Eve lunch 11:30am – 2:00pm, dinner 5:00pm – 7:00pm. Christmas Day hours 11:30am – 7:00pm.
SOUP
New Orleans Seafood Gumbo
steamed white rice / shaved green onions
13
Oyster Florentine Chowder
crab meat fennel relish / pastis gastrique
12
Turtle Soup Au Sherry
13
STARTERS
Grilled Prime Rib Taco
pepper cheese / roasted poblano / sweet & spicy slaw / chipotle dressing / cilantro
16
Fried Brown Beech Mushroom
parmesan reggiano / charred onion- garlic dip / petite celery sprouts
12
Pan Seared Maine Scallops
roasted spaghetti squash / crispy herb salad / capers- citrus butter sauce
16
Tart Cherry Lamb Sausage
crispy sweet potato speatzle- mint & apple salad / honey goat cheese / tarragon- lamb reduction
12
Rib Room Chop Salad
mixed greens / grape tomatoes / kalamata olives / pickled red onions / cucumbers / genoa salami / feta cheese / fresh herb vinaigrette
14
MAIN COURSE
(Choice of One)
Baked “Skin on” Gulf Fish
spaghetti squash / Charred lemon / spicy fried leeks / crab meat butter sauce
32
Panned Veal
angel hair pasta / artichoke hearts / capers / feta cheese / roasted tomato
41
Lobster Risotto
Creole poached lobster / mascarpone cheese / fried zucchini noodles / fire roasted tomato cream
49
Grilled Filet of Beef Tenderloin
twice baked yukon gold potato / rosemary tomato jam / sauce bearnaise
53
Slow Roasted Prime Rib
fried brussels sprouts / horseradish crème fraiche / natural au jus
51
Smothered Rabbit Stew in Maple Bacon Gravy
wild rice pilaf / buttered carrots / fried onion nest
37
SWEET ENDINGS
Dark Chocolate Mousse Tart
pâte sucrée / Chocolate Croquant / fresh raspberry / raspberry coulis
9
Butter Rum Cake
Lime cream / candied lemon batonnet / warm butter rum sauce
8
Reveillon Dinner: Holiday New Orleans Style 2021
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.
(Choose One)
Southern Tomato Gravy / Cebollitas
Foie Gras Torchon
Fava Bean Puree / Shallot Toast
Arugula / Pickled Red Onions / Roasted Beet Poppy Seed Dressing
(Choose One)
(Choose One)
Chorizo Paella / Charred Lime / Spicy Rouille
House Made Andouille- Potato Hash / Broccolini / Worcestershire Glaze
Charred Apples / Braised Carrots / Tamarind / Green Chili Mole
(Choose One)
Dark Cherry Compote / Shiny Chocolate Sauce / Chocolate Shavings
Pumpkin Custard / Maple Streusel / Apple Brandy Caramel
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
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In the Omni Royal Orleans Hotel
