NEW ORLEANS (press release) – Since it’s the peak of shellfish season, Executive Chef Michael Nelson thought the best way to celebrate these delicious crustaceans is by offering guests an array of bouillabaisse from around the world Nov. 9-22. All three bouillabaisse will be on the menu throughout that time and attached is a photo of the traditional French version.
Thai style Bouillabaisse
Spicy coconut curry broth, shrimp, mussels, clams, white fish, jasmine rice, fresh herbs. $32
Traditional French Bouillabaisse
Maine lobster, shrimp, scallops, clams, mussels, white fish, rich lobster stock, julienne vegetables, rouille croutons $42
San Francisco Cioppino
Scallops, shrimp, mussels, clams, white fish, spicy tomato broth, long grain rice, shaved Parmesan $34
Additionally, knowing that Thanksgiving was going to look very different for many families this year and there would be fewer people around the Thanksgiving table, Chef Michael Nelson decided to use his new dry aged technique on the most pristine salmon from New Zealand, and create a fantastic Thanksgiving package highlighting this fabulous fish.
He will completely de-bone and then dry age the Ora King Salmon for five days before offering it as part of a complete Thanksgiving meal package featuring several traditional Southern holiday sides like Dirty Rice, Collard Greens and Oyster and Artichoke Dressing, as well as GW Fins’ signature Vanilla and Bourbon Mashed Sweet Potatoes, Biscuit Mix and their Apple Pie with Cheddar Cheese Straw Crust. The entire meal can be heated and on the holiday table in under an hour – something that is exceptionally appealing to people who are busier now than ever working from home while simultaneously helping their children learn virtually. For those looking for a different spin on their main course, but wanting to prepare their own sides, GW Fins is also offering their dry aged Salmon and sides a la carte. Orders can be placed by calling the restaurant at 504-581-3467 and must be placed by Nov. 16.
Here are the specifics and attached is a photo.
4-6 People: $220
Dry Aged Salmon
Choice of Dressing (Quart)
Choice of 2 Sides (Quarts)
Choice of 2 Sauces
Biscuit Mix
Apple Pie and Pecan Pie
6-8 People $330
Dry Aged Salmon
Choice of Dressing (Quart + Pint)
Choice of 3 Sides (Quarts)
Choice of 3 Sauces
Biscuit Mix
2 Apple Pies and 2 Pecan Pies
A La Carte
Dry Aged Ora King Salmon
3.5-4 lb – Serves 4-6 – $120
5 lb – Serves 6-8 0 $180
Soup $32 (Quarts)
Lobster Bisque
Seafood Gumbo
Dressings $24 (Quarts)
Butternut Chanterelle Stuffing
Oyster Artichoke Dressing
Biscuit Mix – $5
Sides $18 (Quarts)
Braised Collard Greens
Vanilla Bourbon Mashed Sweet Potatoes
Dirty Rice
Sauces $8 (8 oz)
Orange Cranberry
Lemon Caper
Smoked Jalapeno
Sundried Tomato
Desserts $12
GW Fins Famous Apple Pie
Bourbon Pecan Pie
