Galatoire's
Galatoire's was one of the first restaurants to sign on for the modern Reveillon. For many years, its menu was entirely predictable, being a catalog of the restaurant's most-loved dishes. In more recent years, we have seen it embrace more offbeat dishes. These are, however, well within the range of traditional Creole restaurant cooking. Which is as it should be. Especially during the holidays, the idea of trying an experimental dish at Galatoire's plays to its weakness. One thing's certain: the restaurant will be busy through the whole Reveillon duration, and all the people in it will coalesce into a jolly party.
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Galatoire's at Christmas time. [/caption]
Four courses, $45.
Baked shrimp scampi~or~
❉Fried oysters
Spinach rockefeller & hollandaise
~~~~~
❉Lobster bisque
Mixed greens with garlic & cherry tomatoes
~~~~~
❉Sautéed drum
Roasted eggplant, saffron sauce & rouille
~or~
❉Grilled petite filet
Creamed spinach, marchand de vin & crispy bacon
~or~
Fried fish cakes
Steamed broccoli & spicy béchamel sauce
~~~~~
❉Custard cup
~or~
Ice cream sundae
~or~
Mocha panna cotta
French Quarter: 209 Bourbon. 504-525-2021.
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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