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).
