Borgne
Borgne had just opened when it premiered its first Reveillon menu three years ago. SInce then, Chef Brian Landry has made this seafood-dominent menu good enough that it at least rivals the best of John Besh's nine restaurants. This year, Brian assembled a highly directed (no choices) menu with a touch of retro culinary style. Well, at least they kept the prices the same as last year's.Four courses, $65.
P&J Oysters Thermidor Tarragon, Fennel, and Dijon Mornay Louisiana White Shrimp Rémoulade Fresh horseradish and lolla rossa lettuces Spiced Duck Breast Parsnip, wild rice, and kumquat sambal Buttermilk Panna Cotta Pumpkin and caramel corn CBD: 601 Loyola Ave (Hyatt Regency Hotel). 504-613-3860. 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. [divider type=""]