If you are used to the Monday closures of Galatoire’s and Galatoire’s “33” Bar & Steak, you’ll be happy to learn that they are expanding their holiday hours, open today and next Monday, and Christmas Eve and January 1st for both lunch and dinner. Menus are below:
Galatoire’s Réveillon menu
First Course:
Shrimp remoulade, Charred lemon or Fried oysters, garlic tabasco aioli
Second Course:
Turtle Soup or Roasted Beet Salad-Arugula, Louisiana citrus, Pistachio, Blue cheese, Champagne vinaigrette
Third Course:
Roasted Half Chicken-Brussel sprouts, bacon, caramelized onions, pickled peppers $45;
Fried Trout- crab Yvonne, Satsuma Meuniere sauce $50;
Confit Duck Leg- Black-eyed pea and collard green cassoulet, Meyer lemon gremolata $55;
Grilled Filet Mignon-mushroom bordelaise, Pommes purée $60 add foie gras+$15
Fourth Course:
Bread Pudding with Banana Praline Sauce; Muscadine Sorbet-Elderflower Crema; Caramelized White chocolate pot de crème-cranberry compote, almond granola
Galatoire’s
209 Bourbon St New Orleans
504-525-2021
Galatoires.com
Galatoire’s “33” Bar & Steak Réveillon Menu
First Course:
Foie Gras Torchon: Pomegranate, Black Garlic, Brioche, Beet Licorice Puree;
Jumbo Lump Crab Agnolotti: Wild Mushroom, Sweet Pea, Tomato, Vermouth Cream, Black Truffle
Second Course:
Lobster Bisque: Gilded Lobster Ballotine, Vanilla Tapioca, Potato Crisps;
Chicory Salad: Brown Butter Vinaigrette, Baby Radishes, Croutons, Tomatoes
Third Course:
Pan-Roasted Halibut: Confit Fingerlings, Grilled Fennel, Persillade Sauce ($60);
Roasted Black Duck Breast: Black Mole, Baby Carrots, Wild Pickled Cherries ($70);
Grilled Eye of Ribeye: Smoked Potatoes, Roasted Parsnips, Fig Demi-Glace ($75)
Fourth Course:
Louisiana Citrus Tart: Citrus Custard, Meringue, and Bergamot Ice Cream;
Petit Gateau: Hazelnut Praline, Caramelized White Chocolate;
Strawberry & Pistachio Entremet: Strawberry Diplomat, Pistachio Sable, Pistachio Gelato
Galatoire’s 33 Bar & Steak
215 Bourbon St New Orleans
504-335-3932
galatoires33barandsteak.com
