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
Salad
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
$42
Entrée 2
Herb Crusted Lamb Loin with Potato Pave, Baby Carrots and
Lamb Peach Demi-Glace
$55
Entrée 3
10oz Bone-in Filet with Smoked Fingerling Potatoes and
Roasted Radishes
$60
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.
