Truffle Tuesday Continues at Compère Lapin

NEW ORLEANS (After a sold-out smashing success in December 2019, Chef Nina Compton has just announced that her very special Truffle Tuesday Lunch at Compère Lapin will continue every Tuesday from 11:30 a.m. – 2:30 p.m. until truffle season ends in late February 2020.

Available for $45 per person (excluding tax and gratuity), the Truffle Tuesday three-course prix fixe features Hamachi Tartare with caviar and truffles; Tagliatelle with black truffles; and a decadent Black Truffle Sundae. The regular a la carte menu will also be available on Tuesday during lunch.

Those that can’t make it to lunch on a Tuesday can still enjoy Compton’s Caribbean-meets-New Orleans fare at an affordable price with a $30 two-course weekday lunch. Available Mondays, Wednesdays, Thursdays and Fridays, guests can choose from one first course lunch offering and one specialty second course item. First course offerings include beet & carrot salad with pecans; cold smoked tuna tartare with avocado and crispy bananas; whipped ricotta with roasted apples, truffle honey and pine nuts; and marinated shrimp with roasted jalapeno jus. Specialty second course items include pumpkin agnolotti with curry granola; snapper with roasted squash and Brussels sprouts; and a hot fire chicken sandwich with pickles. Diners can also choose how quickly or leisurely they’d like their meal to be served with the In & Out option. The full lunch menu is also available for those who prefer to dine a la carte.

Compère Lapin is located in The Old No. 77 Hotel & Chandlery at 535 Tchoupitoulas Street, New Orleans. The restaurant serves lunch Monday – Friday from 11:30 a.m. – 2:30 p.m.; light bites 3 p.m. – 5:30 p.m.; Happy Hour 3 p.m. – 6 p.m.; and dinner nightly from 5:30 p.m. – 11 p.m.. Brunch is served on Saturdays and Sundays from 10:30 a.m. – 2 p.m.. Valet parking is $5 and ample municipal parking is available. For more information, please call (504) 599-2119, or visit www.comperelapin.com 

 

 

Categories: Lagniappe, Restaurants

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