NEW ORLEANS (press release) – Commander’s Palace will once again be participating in the traditions that take over New Orleans during the holiday season.
The menu, curated by Commander’s Palace’s executive chef and leader in New Haute Creole cuisine Meg Bickford, comes at a price of $110 per person, with an optional wine pairing picked by Wine Guy Dan Davis, for an additional $70.
The five-course menu is as follows:
- Rolled French Crêpe
- Smoked gulf oyster mousse, Kaluga caviar, Parmesan Reggiano, chives
- Wine Pairing: 2012 Billecart-Salmon · Brut Rosé · Champagne · France
- Plaquemines Parish Satsuma Crusted Gulf Fish
- Roasted ruby beet pavé, shaved fennel and; winter citrus salad, Herbsaint coulis
- Wine Pairing: 2021 Evening Land · Seven Springs · Chardonnay · Eola-Amity Hills · Oregon
- Roasted Bone Marrow Canoe
- Green apple batons, spicy tender greens, crispy shallots, buttered Leidenheimer French bread, veal fat-Sherry vinaigrette, smoked tomato jam
- Wine Pairing: served with Coupe de Milieu (sherry or sherry-based cocktail); 2020 Dme. Génot-Boulanger · Mercurey-Saumonts 1er Cru · Côte Chalonnaise · Burgundy · France
- Chargrilled North Dakota Bison
- Pickled shiitake mushrooms, winter squash purée, preserved Mississippi blueberry au poivre demi-glace, hazelnut brown butter Hollandaise
- Wine Pairing: 2004 Arcadian · Syrah · Stolpman Vineyard · Santa Ynez Valley · California
- Sugarcane Pecan Tartlet
- New Roads pecan frangipane custard piped into flaky French pastry with Grand Marnier spiked caramel, first-of-the-season Meyer lemon curd and candied zest
- Wine Pairing: David Ramnoux · Fins Bois · Pineau des Charentes · Grand Champagne · Cognac · France
Those interested in trying out the Révellion menu can book a reservation here.
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