Pelican Club, Best Of The Reveillon

No other restaurant makes more of the Reveillon season than Chef Richard Hughes’ Pelican Club. He begins the celebration weeks before other restaurants, and keeps it running for days afterward. While other Reveillon menus include only one or two selections in each course, the Pelican Club cooks up four or five. That makes it far and away the most extensive Reveillon selection. Even the pricing is exceptional: in the mid-to-high $50s for the four-course feast. (The price of the entree is for the whole four-course deliciousness. As if that were’t already enough to lead the field, the Pelican Club’s Reveillon menu evolves through the season, adding and subtracting dishes that Richard thinks will fit with the rest of the menu well.

Finally, one more unique feature: the Pelican will open with a Reveillon lunch service on December 15 and 22. Not many Reveillon offers that option. All these are Fridays, when the demand for a Reveillon lunch is highest.

In other words, if you’re going to pick one Reveillon dinner, the Pelican Club is the one. It really goes the extra mile, always–one of the reason it gets all five of my rating fleurs de lis. Few restaurants are as reliable and original.

Four courses, $55-$64

Turtle & Alligator Soup
Oyster & Mirliton Creamy Chowder
Carrot Ginger Lime Soup
Escargot In Casserole
Baked with mixed mushroom duxelle, garlic butter & puff pastry

New Orleans Style U-12 Barbecue Shrimp
Garlic focaccia in an iron skillet
Pelican Club Baked Oysters
Applewood smoked bacon, parmesan & garlic herb butter
Seafood Martini Ravigote
Maine lobster, gulf shrimp, jumbo lump crabmeat & potato salad
Scallop Stuffed Artichoke
Seared sea scallops served with lemon beurre blanc
Goat Cheese Salad
Toasted walnuts, grape fruit & creamy olive oil dressing
Mushroom Ravioli with Gulf Shrimp & Italian Sausage
Spinach in a Herbsaint green-peppercorn sauce
Wedge Salad Bowl
Buttermilk blue cheese, little gem lettuce, applewood smoked bacon, cherry tomatoes, watermelon radish
Cauliflower, Zucchini & Carrot au Gratin
Mississippi Rabbit & Three-Cheese Stone Grits
Mushrooms, foie gras, Marsala demi-glace; add $2
Duo of Duck
Seared breast & leg confit, Louisiana citrus, vinegar sauce, wild rice jambalaya, haricots verts & orange cranberry relish $55
Panneed Gulf Fish & Blue Crab
Butterbean succotash, jalapeno hollandaise, meuniere sauce $55

Whole Crispy Flounder
Sea scallops & jumbo shrimp, citrus chili sauce, .jasmine rice $57
Eight-Oz. Filet Mignon
Truffle mashed potatoes & asparagus, marchand de vin or bearnaise sauce $64
Rack of Lamb
Marinated & roasted with rosemary pesto crust & port-mint demi-glace. Truffle mashed potatoes & asparagus. $66
Sixteen-Oz. Prime Pork Chop
With Louisiana boudin stuffing & roasted red pepper & onion confit . with molasses sweet potatoes $55
Pound & A Half Whole Maine Lobster
Sea scallop & jumbo shrimp, butterflied & stuffed with pan seared sea scallops & jumbo gulf shrimp with beurre blanc, brabant potatoes market price $
Louisiana Cioppino
Gulf fish & shrimp, scallops, clams & mussels, tomato basil sauce, linguini $56
Vegan or Vegetarian Cioppino
Fresh market vegetables in tomato basil sauce. Served with linguini $48

Desserts (Choose One)
White and Dark Chocolate Bread Pudding
Coconut Cream Pie
Vanilla Bean and Brandy Crème Brulee
Bourbon Pecan Pie
Flourless Chocolate Decadence Cake
Coconut Basil Sorbet with Fresh Berries
Lagniappe – Bourbon Spiked Eggnog

French Quarter: 615 Bienville. 504-523-1504.

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.