Upperline
The Upperline was the first non-French Quarter restaurant to sign up for the Reveillon promotion. That was years ago, and they've been back every year since, with an unambiguous holiday flavor. You start with, for example, a glass of Madiera. Later on the lamb chop and the duck with ginger peach sauce both are perfect for the cooler weather. But almost all of these dishes are regular offerings! One could almost say that it's Christmas all year long at JoAnn Clevenger's delightful bistro.
Four courses, $45.
»Turtle Soup au Sherry~or~
Creole Gumbo
~or~
Glass Madeira Wine with Spiced Pecans
~~~~~
»Original Fried Green Tomato with Shrimp Rémoulade
~or~
»Crispy Louisiana Oysters Saint Claude
~or~
»Duck & Andouille Étouffée
Louisiana Pepper Jelly
~or~
Watercress, Stilton, Pecan Salad
~~~~~
»Savory Slow Roasted Duck
Sweet potatoes, garlic port or ginger peach sauce
~or~
»Grilled Gulf Fish Piquant
Hot & hot shrimp
~or~
»Sautéed Gulf FfishMeunière
~or~
Creole Veal Grillades
Parmesan cheese grits
~~~~~
»Honey-Pecan Bread Pudding
Toffee sauce
~or~
Warm Louisiana Pecan Pie
Chantilly Cream
~~~~~
»Thomas Jefferson’s Crème Brûlée
~or~
Brandy Alexander or Irish Coffee
Uptown 3: Napoleon To Audubon: 1413 Upperline. 504-891-9822.
FULL REVIEW
All the Reveillon menus can be perused here. We'll feature one every day throughout the Reveillon season, which runs in most of the Reveillon restaurants until December 31.The snowflake ratings are for the Reveillon menu, not the restaurant in general. Dishes marked with the snowflake symbol ✽ are my recommendations.
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