Arnaud's
Arnaud's menu is mostly traditional, with some flights of fancy courtesy of Chef Tommy Digiovanni. That fits right into the concept of the Reveillon. The restaurant is rife with Christmas decorations, among the two or three grandest and most tasteful in town, with an emphasis on gold rather than red and green.
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A corner of Arnaud's main dining room.[/caption]
Four courses, $49.
Daube glacé with garlic crouton~~~~~
❉White remoulade of Barataria Pass white shrimp White remoulade & root vegetables
~or~
Duck rillettes with caramelized onions, radish & cherry confit
~~~~~
Creole onion soup en croûte
~or~
❉Watercress salad with candied pecans, dried cranberry, Jacob’s andouille croutons & champagne cane vinaigrette
~~~~~
❉Courtbouillon with Louisiana gulf drum simmered in tomato puree with gulf shrimp & oysters, served with Louisiana popcorn rice
~or~
❉Roasted Cornish game hen, mayhaw demi-glace, cranberry, raisin & chestnut quinoa
~or~
Pork flatiron steak with sauce Robert & spinach Rockefeller
~~~~~
Gâteau de sirop
~or~
❉Tarte tatin
French Quarter: 813 Bienville. 504-523-5433.
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 symbol » are my recommendations.
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