Reveillon @ Pelican Club

 

Pelican Club

As it has since opening in 1990, Chef Richard Hughes' Pelican Club has the most extensive and best Reveillon selection, and the best value to boot. The menu will evolve--Richard never leaves it alone, tweaking and adding throughout December. The dinner will be at least as good as the menu below suggests by the time you get there. It's essential to make reservations here, because a) the word is out and 2) some days, because of private parties, the Reveillon menu won't be available. However, Richard makes up for that by extending the Reveillon beyond Christmas and sometimes even into the new year.

Four courses, $57

❉Creamy oyster soup
Mirliton & tasso
~or~
❉Turtle soup
Aged sherry
~or~
Potato, celery & leek soup




❉Pelican Club baked oysters
~or~
Smoked Mississippi rabbit
~or~
❉New Orleans barbecue shrimp
Wild mushroom ravioli
~or~
❉Jumbo lump crabmeat & lobster
~~~~~
❉Prime pork chop
Louisiana boudin stuffing
~or~
❉Whole crispy flounder
Sea scallops & jumbo shrimp
~or~
❉Louisiana bouillabaisse
Gulf fish, shrimp, scallops, clams & mussels
~or~
Trio of duckling
Wild rice dressing
~~~~~
White & dark chocolate bread pudding
~or~
Coconut cream pie
~~~~~
❉Bourbon pecan pie
~or~
❉Chocolate decadence cake
~~~~~
Lagniappe: Bourbon spiked eggnog



French Quarter: 615 Bienville. 504-523-1504.
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=""]