Tivoli & Lee
The restaurant space in the hotel on Lee Circle (a long time ago called Tivoli Circle) has hosted enough eateries and the can't remember them all. This one has lasted longer than others, with an menu that can only be described as interesting. Perhaps a bit too. But I leave that to your preferences.
Chicken, andouille & oyster gumbo
~or~
Escargots
Green onion drop biscuit, candied short rib & bone marrow-horseradish compound butter
~or~
❉Lamb meatball & mussels
Creole bouillabaisse, shaved fennel
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Chicken liver salad
Arugula, frisée, lardon & pepper jelly vinaigrette
~or~
❉Lobster salad with deviled quail eggs
Candied fennel, cherry tomatoes, radish & dill
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❉Double-cut pork chop
Smothered sweet potatoes, crispy greens, burnt-herbed marshmallows, Creole mustard jus
~or~
❉Redfish with cauliflower & lobster broth
Shaved mirltons, brown butter powder
~or~
Lamb T-bone
Roasted sunchokes, charred rapini, kumquat & lamb jus
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Buttermilk drops with mocha latte ice cream
Bourbon-fluffed cream, biscotti crumbs
Warehouse District & Center City: 936 St. Charles Ave. (Modern Hotel). 504-929-0909.
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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