NEW ORLEANS (press release) – Join GW Fins Dec. 11 – 20 for a slightly different spin on this Italian-seafood inspired tradition.

Executive Chef Michael Nelson will be creating seven delicious Italian-inspired dishes – 3 appetizers, 2 pastas, and 2 entrees. The offerings will change nightly based on the fresh catch of the day, and our sommelier will feature select Italian wines to pair with different dishes.

Here is a sample Menu:

Feast of the Seven Fishes
​Swordfish Lardo Crudo, ​Meyer lemon, baby arugula, parmesan 12
Bangs Island Mussels, ​Bacalao, spicy tomato broth, ciabatta 12
Fried Calamari, ​Crispy zucchini, ​fresh dill, citrus chili aioli 12

Malfada Pasta, ​Chanterelle mushrooms, San Marzano tomato, wilted spinach 29
Linguini & Clams, ​Littleneck clams, fresh herbs, snow peas, white wine cream 28

Parmesan Crusted Sheepshead, ​local citrus & fennel salad, broccolini, lemon caper butter 30
Wood Grilled Swordfish, ​Sicilian caponata, basil oil, balsamic reduction 30

The menu will be available a la carte, or guests can enjoy all seven dishes served family-style (platters to share) throughout three courses for $75 per person (minimum 2 guests and we ask that the entire table participate).