Easter Brunch – March 31, 2024
To make reservations, please call (504) 529-7045 or visit Open Table.
SMALL BITES
NOLA BBQ SHRIMP 28served with leidenheimer french bread
FRIED OYSTER DEVILED EGGS 20
whipped egg filling, cajun fried oysters, pickled peppers
SPINACH AND ARTICHOKE DIP 16
served with w/leidenheimer crostini
BOUDIN BALLS 18
served with remoulade sauce
SOUPS
SEAFOOD GUMBO 16TURTLE 16
CREAM OF ASPARAGUS 12
SALADS
BAYOU CRAB 28jumbo lump crabmeat, tomato, radicchio lettuces, chimichurri
RIB ROOM SALAD 12
assorted greens, croutons, green onions, house made blue cheese dressing
BEET AND GOAT CHEESE 18
spring beets, citrus segments, goat cheese, arugula, house made herb vinaigrette
ENTRÉES
A HALF ROTISSERIE CHICKEN 45dirty rice, creole mustard cream sauce, chef’s seasonal vegetable
CRAB CAKE EGGS BENEDICT 28
arugula, creole mustard hollandaise with louisiana crab cake
CAJUN CHICKEN AND WAFFLE 22
cajun fried chicken, buttermilk waffle, pickled chiles, maple syrup
PAN SEARED ATLANTIC SALMON 42
purple sweet potato, english peas
CRAWFISH ETOUFFEE 25
louisiana crawfish and jazzman rice
OSSO BUCO 54
braised veal shank with southern style grits
QUEEN CUT PRIME RIB 54
mashed potato and chef’s seasonal vegetable
FILET MIGNON 10oz 65
mashed potato and chef’s seasonal vegetable
SWEET ENDINGS
BRANDY-SOAKED LAYERED CARROT CAKE 10yogurt mousse, lemon marmalade, honey brittle
CHEVRE CHEESECAKE 12
blueberry confit, nutmeg crisp, caramelized golden beets
Dairy Free, Vegetarian, Vegan, Gluten Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Please notify us of any food allergy.
March 16 “Spring Sparkle” Diamonds Direct/NOWFE Champagne Brunch
Moët Hennessy
5-COURSE CHAMPAGNE JAZZ BRUNCH
Saturday, March 16 starting at 11:00am
Celebrate spring in style while you immerse yourself in the flavors of the season, jazz melodies and jewels from Diamonds Direct (yes guests can actually wear them) for our Spring Sparkle Jazz Brunch at the Rib Room. Each course of the prix fix dinner is paired with champagne. At the brunch, you can also purchase tickets for a raffle benefiting New Orleans Wine and Food Experience for a chance to win one of 3 prizes—click this link more details. Drawing will be held Tuesday, March 19th, the first day of spring.
To make reservations, please call (504) 529-7045 or visit Open Table.
Pan Seared Diver Scallop
Spring Pea Puree, Cured Toybox Tomato, Charred Shallot Vinaigrette
Paired with: Moet & Chandon Ice Imperial
SECOND COURSE
Lobster Benedict
Butter Basted Lobster Cake, Poached Egg, Sauce Maltaise, Micro Basil
Paired with: Veuve Clicquot Brut Rose
THIRD COURSE
Tuna “Prime Rib”
Whole Roasted Tuna Loin Carved A la Minute, Roasted Asparagus, Charred Oyster
Paired with: Veuve Clicquot Brut
FOURTH COURSE
Pan Roasted Gulf Snapper
Trinity Grits, Brussels Sprouts, Creole Mustard Cream
Paired with: Ruinart Blanc De Blancs
GRAND FINALE
Pastry Shop Trio
Lemon Basil Meringue Tart with Ponchatoula Strawberries, Chocolate Hazelnut Beignets, Mango Coconut Passionfruit Verrine
Paired with: Ruinart Rose
Entertainment in the Rib Room
$2 Washbucket Martini Fridays
Visit The Rib Room
In the Omni Royal Orleans Hotel
New Orleans, LA 70140
Our Hours of Operation
Rib Room Bar
Sun - Thur 11:00am - 11:00pm
Fri - Sat 11:00am - Midnight
Breakfast/Lunch
Daily 7:00am - 2:00pm (breakfast served until 11:00am)
Jazz Brunch
Sat - Sun 11:30am - 2:00pm
Dinner
Sun - Thur 5:00pm - 9:00pm
Fri - Sat 5:00pm - 10:00pm
Touché
Sun - Thur 11:00am - 11:00pm
Fri - Sat 11:00am - Midnight
La Riviera
Open Seasonally. Please call 504-529-5333 to inquire about days and hours of operation.