NEW ORLEANS (press release) – The Higgins Hotel & Conference Center, The Official Hotel of The National WWII Museum and the epitome of luxury and elegance in the heart of New Orleans, is thrilled to announce the launch of enticing new menus at two of its premier food and beverage outlet – Kilroy’s and Café Normandie. The culinary team at Higgins has meticulously crafted innovative dishes that showcase the rich flavors and culinary traditions of New Orleans.
Kilroy’s: A Culinary Journey for Dinner
Kilroy’s, the signature dinner destination at Higgins Hotel, invites guests to embark on a culinary journey that celebrates the vibrant spirit of New Orleans. The new dinner menu, curated by our talented chefs, promises a delightful fusion of local ingredients and global influences.
Highlighted dishes at Kilroy’s include:
- Blue Crab Stuffed Founder: Delicate flounder generously filled with blue crab, embraced by a luscious leek fondue, topped with Cajun caviar and adorned with a luxurious crab bisque cream.
- Roast Pork Tenderloin: Delicately roasted pork tenderloin, served on a bed of velvety sweet potato puree. Adorned with a tantalizing drizzle of spicy honey, accompanied by crispy Brussels sprouts and harmonized by a rich grain mustard jus.
- Praline Baked Alaska: Heavenly confection featuring a delightful contrast of soft meringue enveloping a luscious praline ice cream center resting on a chocolate sponge cake, all kissed by a caramelized finish.
Café Normandie: Elevating Lunch and Expanding Brunch
Café Normandie, the hotel’s charming lunch spot, introduces a revamped menu that combines French-inspired delicacies with local flair. Guests can indulge in a variety of delicious options that redefine the lunchtime experience.
Highlighted lunch dishes at Café Normandie include:
- Short Rib Debris Beignets: A classic New Orleans staple made savory with debris from the short ribs, Grits boulette, blue cheese cream and braising jus.
- Muffuletta Flatbread: A flavorful medley of salami, mortadella, capicola, and melted mozzarella, crowned with a vibrant olive salad atop a crispy, golden crust.
- Gulf Shrimp Arrabiatta: Succulent Gulf shrimp served atop perfectly cooked tagliatelle pasta, bathed in a luxurious saffron cream sauce that harmonizes with a zesty and spicy tomato Arrabiatta sauce.
In response to popular demand, Café Normandie is excited to announce the expansion of its brunch service to Saturdays and Sundays. Guests can now savor the delightful brunch offerings in a relaxed setting over the weekends.
“We are thrilled to introduce these new culinary experiences at Kilroy’s and Café Normandie,” said Higgins Hotel and Conference Center General Manager Daniel Rhodes. “Our goal is to continually elevate our guests’ dining experiences by blending tradition with innovation.”
All new menu items are available at both Café Normandie & Kilroy’s daily.
For more information about the new menus or the restaurants, please visit higginshotelnola.com.
