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Restaurant Week Lunch & Dinner Menu 6/20-6/26

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We are serving a special prix fixe lunch and dinner menu for Restaurant Week June 20-26 11:30am to 2:00pm. The cost will be $24 for lunch and $46 for dinner per guest exclusive of gratuity and tax. To make reservations, please call (504) 529-7045 or visit our Reservations page.


LUNCH

STARTERS
(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


DINNER

STARTERS
(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

Chef Tom Wolfe Interview with “What’s Cookin’ with Kenneth” of FQFEST

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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

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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

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Join us for live music entertainment throughout the week! Sunday Jazz Brunch 11:30 a.m. – 2:30 p.m. Enjoy a delicious brunch and a serenade from Sugar Bear and the Jazz Cats, www.sugarbearjazzcats.com. View our Sunday Jazz Brunch menu HERE. Here is a great video: Thursdays 4:00 p.m. to 8:00 p.m. Piano by Jake Gold, “Minister of Music”, www.jakegoldmusic.com. Fridays – 5:00 p.m. to 7:00 p.m. “THE ONE MAN BAND” KIRK BRANCH Come and hear the favorites of Jazz & Blues Standard, Pop, Rock & Roll, R&B and New Orleans music. Listen as he plays both the acoustic piano and electric keyboard to create his trio sound that dazzles audiences. Fridays and Saturdays – 8:00 p.m. to 11:00 p.m. “THE NEW ORLEANS SONGSTRESS ” YADONNA WEST Enjoy an evening of music from the Great American Songbook as YADONNA WEST sings the works of The Gershwin’s, Cole Porter, Johnny Mercer, Duke Ellington, Count Basie, Burt Bacharach, Carol King, and David Foster, to name a few. Her repertoire also includes the best of New Orleans music, www.yadonnawest.com