To celebrate Mom, the Rib Room will be serving a special Mother’s Day menu selection on Sunday, May 9 for lunch 11:30am to 3:00pm and for dinner 5:00pm to 8:00pm. This will be a prix fixe meal for $85 per guest, non-inclusive of gratuity and tax. To make reservations, please call (504) 529-7045 or visit our Reservations page.
(Choice of One)
Crab & Corn Chowder
asparagus crawfish relish
Duck Confit & Sweet Potato Gnocchi
sweet nests / crumbled honey goat cheese / cognac demi-glace
Fried Cast Iron P&J Oysters
lump crab / baby spinach / boursin fumé blanc cream
charred lemon / lobster hollandaise / snipped chives
Heirloom Tomato Burrata Salad
thai basil / butter lettuce / shaved vidalia onions / torn bread croutons / señorìo de vizcántar extra virgin olive oil / balsamic extract
Compressed Watermelon Salad
Baby Arugula / Pickled Red Onion / Chevre Goat Cheese / Crispy Prosciutto / Louisiana Honey Horseradish Dressing
(Choice of One)
Stuffed American Red Snapper
louisiana crawfish- crab- oyster dressing / fresh lemon / grilled asparagus / sauce bearnaise
Chicken Coq Au Vin
red wine braised chicken & vegetables / carrots / pearl onions / mushrooms / fava beans / shoe peg corn / wild rice pilaf
Grilled Lamb Chops
tart cherry risotto / roasted lady apple / pecan crusted goat cheesecake / tawney port reduction
Crawfish & Poached Eggs
poached yard eggs / crawfish cakes / lobster hollandaise
Filet of Beef Tenderloin
sauteed mushrooms / garlic smashed fingerling potato / truffle porcini cream
Royal Orleans Cut Prime Rib
twice baked loaded potato / grilled asparagus / au jus
(Choice of One)
Louisiana Strawberry Short Cake
citrus macerated ponchatoula strawberries / vanilla yogurt quenelle / powdered sugar
Double Chocolate Gateaux
toasted macadamia nut brittle / burnt orange / grand marnier gastrique
The Rib Room will be participating in the NOLA DMA VIP Joyride this year. Find details HERE.
Joyride from Spot to Spot with NOLA DMC as we continue to showcase New Orleans’ internationally celebrated culture through innovative experiences curated for you.
For the first time in its 29-year history, The New Orleans Wine and Food Experience (NOWFE) has stamped and approved restaurant experiences in this unique collaboration designed to also give-back to culinary education programs NOWFE supports.
Enjoy sampling menus while sipping on expertly paired wine, and know that you’ll be taken care of as you Joyride from Spot to Spot in the comfort of your own, private transportation. (Select from transportation options below.) Meet the up-and-coming talent, taste new concepts, understand locally and internationally sourced ingredients, and how all of this comes together on your plate for a once in a life time taste.
Come hungry, leave happy, and learn a little bit more about the city and the food we create.
A portion of all ticket sales are donated to the Louisiana Hospitality Foundation as well as The New Orleans Wine & Food Experience.
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
Rib Room Bar