Restaurant Week Lunch & Dinner Menu 6/20-6/26
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.
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
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.
View this post on InstagramFeatures a conversation between Kenneth and Chef Tom Wolfe from the @ribroom!
A post shared by French Quarter Festival (@fqfest) on
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
Visit The Rib Room
In the Omni Royal Orleans Hotel
New Orleans, LA 70140
Our Hours of Operation
Rib Room Bar
Daily 11:30am - 11:00pm
Breakfast
Daily 7:00am - 10:30am
Lunch
Daily 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
Fri - Sat 11:00am - 5:00pm