Reveillon @ Brigtsen's

 

Brigtsen's

More restaurants outside the French Quarter have joined the Reveillon celebration. Chef Frank Brigtsen's matchless little bistro is the best of them. His Reveillon menus have distilled some of his best ideas into a grander feast than you may ever have had there before. It's the only Reveillon menu in which every single dish is recommendable.

Four courses, $48.

❉Oyster chowder
Bacon & fennel
~or~
❉Filé gumbo
Chicken & andouille sausage
~~~~~
❉House salad
Satsumas, spiced pecans, feta, croutons, pickled red onion, cane vinegar dressing
~or~
❉Baked oysters 1&1 (Bienville & LeRuth)
~or~
❉Barbecue shrimp
Shrimp calas
~~~~~
❉Roast duck à l'orange
Dirty rice & Louisiana citrus sauce
~or~
❉Stuffed fillet of flounder
Seafood dressing & lemon mousseline
~or~
❉Pan-roasted pork tenderloin
Roasted vegetables, apple cider pan gravy
~~~~~
❉Sweet potato bread pudding
Pecan praline sauce
~or~
❉Eggnog crème brûlée
~or~
❉Pecan pie with caramel sauce



Uptown 4: Riverbend, Carrollton & Broadmoor: 723 Dante. 504-861-7610.
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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