Special Easter Menus: Galatoire's “33” and The Roosevelt New Orleans


NEW ORLEANS (press release) – Celebrate Easter with family, friends and delicious food Sunday, April 21 at Galatoire’s “33” Bar & Steak. On Easter Day the restaurant will feature a specialty menu that includes Hot Crab and Bacon Quiche Tart appetizers, Herb Crusted Lamb Loin with Potato Pave as a choice for the main course and delectable desserts such as Strawberry Shortcake with Buttermilk "Country" Biscuits, Vanilla Chantilly and Strawberry Sorbet.

The full 3-course Easter menu consists of:

First Course

Choice of: 

Hot Appetizer

Louisiana Jumbo Lump Crab and Bacon Quiche Tarts with

Local Mushrooms

Cold Appetizer

Southern Style Pickled Shrimp with Preserved Lemon,

Onion, Fennel and Capers  


Apple and Radish Salad with Bitter Greens, Sour Apple Puree, and

Everything Spiced Crackers


Second Course

Choice of: 

Entrée 1

Seafood Bouillabaisse with Pan Roasted Lemon Fish, Mussels,

Clams, Oysters, Shrimp, and Crab 


Entrée 2

Herb Crusted Lamb Loin with Potato Pave, Baby Carrots and

Lamb Peach Demi-Glace 


Entrée 3

10oz Bone-in Filet with Smoked Fingerling Potatoes and

Roasted Radishes 



Third Course

Choice of:

Dessert 1

Meyer Lemon Tartelette with Lemongrass Meringue and

Citrus Ice Cream

Dessert 2

Strawberry Shortcake with Buttermilk "Country" Biscuits,

Vanilla Chantilly and Strawberry Sorbet


Reservations are limited. Call (504) 335-3932 to book your table now.



The Roosevelt New Orleans, A Waldorf Astoria Hotel will celebrate Easter with an Easter Brunch Buffet in the Waldorf Astoria Ballroom Easter Sunday, April 21. Seating is available from 10 a.m. – 1:30 p.m.

The Easter brunch buffet menu features a variety of scrumptious options, such as Carl’s fried chicken and Abita beer braised beef short ribs, alongside Easter and New Orleans classics including herb roasted lamb with mustard jus and garlic roasted prime rib with natural jus and creamy horseradish. Guests will enjoy an extensive culinary experience with dining options at every corner of the ballroom. There’ll also be an omelet bar, carving station and a delectable dessert selection.

“The Roosevelt New Orleans’ holiday brunches have become a tradition among locals and are an absolute treat for our hotel guests,” says Executive Chef Jason Schneider. “This Easter, we will continue our holiday brunch tradition and look forward to providing our patrons with an exceptional assortment of choices that are sure to please every palate.”

Easter Brunch Buffet Menu:

 Soup and Salads

Gulf Seafood Gumbo and Steamed Rice

Organic Greens, Baby Spinach and Hearts of Romaine, Shaved Carrots,

Cucumbers, Grape Tomatoes, Smoked Bacon, Toasted Pecans, Garlic Croutons,

Blue Cheese and Monterey Jack, Creamy Balsamic, Ranch and Herb Vinaigrette

Spicy Crawfish Potato Salad, with Boiled Eggs Celery and Mayo

Caprese Salad with Grape Tomatoes

Grilled Local Vegetables, Spring Onions and Asparagus


Charcuterie and Cheese Selection

Spicy Soppresata, Prosciutto de Parma, Spanish Chorizo, Coppa

Creole Mustard, Dijon Mustard and Cornichons

Aged Farm House Cheddar

Havarti with Dill, Aged Gouda

Artisan Blue Cheese

Herb and Olive Oil Marinated Chevre

Walnuts, Honey Comb, Dried Fruit and Grapes

Sliced Baguettes, Flatbread and Artisan Rolls Display with

Whipped Salted Butter

Cajun Spice Jumbo Shrimp, Blue Crab Claws

Freshly Shucked Gulf Oysters,

Chilled Marinated Mussels with Tomato and Cilantro Vinaigrette

Scallop and Octopus Ceviche Shooters with Jalapeno

Cocktail Sauce, Creole Remoulade Sauce, Horseradish, Crackers and Lemons


Hot Selections

Duck and Mushroom Gumbo, Jazzmen Rice

Blackened Gulf Fish with Crawfish and Dill Sauce

Simply Steamed Spring Vegetables with Herb Butter

Carl’s Southern Fried Chicken

Abita Braised Beef Short Ribs, Caramelized Onions, Natural Jus


Carved to Order

Garlic Roasted Prime Rib, Natural Jus and Creamy Horseradish

Herb Roasted Leg of Lamb, Mustard Jus

Aged Cheddar Mashed Potatoes

Glazed Yams with Toasted Pecans


Create Your Own Egg and Omelet Station

With Peppers, Mushrooms, Bacon, Ham, Crawfish Tails, Onions, Tomatoes, Brie, Cheddar, Fresh Jalapeños, Andouille Sausage,Egg Free Range Eggs and Egg Whites

Crawfish and Brioche Benedict with Creole Mustard Hollandaise

Stone Ground Cheddar Scallion Grits

Fresh Cut Cantaloupe, Pineapple and Honeydew Melon

Fresh Berry Salad

Fresh Baked Mini Muffins, Danish and Croissants

Apple wood Smoked Bacon and Pork Sausage

Made to Order Waffles with Whipped Cream,

House Made Berry Vanilla Compote and

Real Maple Syrup


Desserts by Chef Deborah

Chocolate Peanut Butter Cups

Coconut Cupcakes with Cream Cheese

Lemon Cake Bar

Almond Berry Trifle

Gold Brick Cheesecake

Carrot Bundt Cake

Banana Pecan Upside Down Cake

Key Lime Meringue Tartlets

Assorted Petit Fours and Cookies


Dessert Action Station

Doughnut Flambé

Creole Cream Cheese Ice cream


For the Kids

Chicken Tenders

Macaroni and Cheese

Tater Tots

Rice Crispy Treats

Peanut Butter & Jelly Sandwiches

The Roosevelt New Orleans prides itself on providing the city’s most luxurious buffets each holiday, year after year. Easter brunch at The Roosevelt New Orleans is $79 per person. To make a reservation, call (504) 335-3129.



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