Restaurant Week New Orleans

Restaurant R’evolution

Location

French Quarter
777 Bienville Street
New Orleans, LA 70130

Contact

Phone:
(504) 553-2277

Website

www.revolutionnola.com

Hours

Lunch
Friday

11:30am – 2:30pm

Dinner
Nightly

5:30pm – 10:00pm

Jazz Brunch
Sunday

10:30am – 2:00pm

Cuisine

Cajun Contemporary Creole Creole

About

Take one city steeped in tradition and fortified with a tenacious spirit. Combine it with a cross-cultural fusion of food and flavors built on the culinary history of seven nations that contributed to its unique flavor. Toss in two world-famous chefs with very different backgrounds, and what do you get? Restaurant R’evolution, the first joint venture of award-winning chefs John Folse and Rick Tramonto. Offering modern, imaginative reinterpretations of classic Cajun and Creole cuisine, Restaurant R’evolution opened in June 2012 at The Royal Sonesta Hotel New Orleans, in the heart of the city’s legendary French Quarter.

 


Menus

COOLinary New Orleans August 1 – 31, 2018


Lunch Menu


First Course
choice of

Boudin Stuffed Shrimp
summer salad, hot mustard

Watermelon Salad
feta crema, baby lettuces, chili lime vinaigrette

Two Beer-Battered Crab Beignets +$4
with assorted rémoulades

Second Course
choice of

French Onion Dip
sliced short rib, baguette, gruyere, French onion dip

Crispy “Stuffed” Chicken
half a chicken, tasso succotash, crème fraiche biscuit

$20

Price does not include a beverage, tax or gratuity.

 

Additional Tricentennial Treats

House-made Ice Cream +$10

Creole Cream Cheese Bread Pudding Crème Brûlée +$10


Dinner Menu

*COOLinary Dinner Menu not available Fridays and Saturdays*


First Course
choice of

Boudin Stuffed Shrimp
summer salad, hot mustard

Watermelon Salad
feta crema, baby lettuces, chili lime vinaigrette

Beer-Battered Crab Beignets +$8
with assorted rémoulades

Second Course
choice of

Creole Bouillabaise
Gulf seafood, tomato saffron broth, ciabatta

Crispy “Stuffed” Chicken
half a chicken, tasso succotash, crème fraiche biscuit

Tournedos of Beef +$18
gruyere potato au gratin, grilled asparagus, marchand de vin

Third Course
choice of

A Fruit Plate, R’evolution Style
cucumber, lime, elderflower, succotash, crème fraiche biscuit

Creole Cream Cheese Bread Pudding Crème Brûlée

$39

Price does not include a beverage, tax or gratuity.

 

Additional Tricentennial Treats

Creole Tomato Lobster Bisque +$16
sofrito, picada, country bread

Sheep Ricotta Gnocchi with Lobster +$16
vanilla, tarragon, lobster roe


Brunch Menu


First Course
choice of

Maple Nut Granola
Creole cream cheese yogurt, Louisiana blueberries, peaches

Watermelon Salad
feta crema, baby lettuces, chili lime vinaigrette

Substitute Two Beer-Battered Crab Beignets +$4
with assorted rémoulades

Second Course
choice of

Eggs and Grits
sunny side up egg, smothered greens, lardon

Fried Quail and Waffle
Crystal-glaze, cane foie butter, poached egg

Third Course
choice of

Pain Perdu
Chef’s seasonal fruit inspiration, whipped cream

Creole Cream Cheese Bread Pudding Crème Brûlée
blueberries, cheesecake, lemon, almonds

$39

Price does not include a beverage, tax or gratuity.


Reserve a Table

Restaurant Week New Orleans September 10-16, 2018


Lunch Menu


First Course
choice of

Boudin Stuffed Shrimp
summer salad, hot mustard

Watermelon Salad
feta crema, baby lettuces, chili lime vinaigrette

Two Beer-Battered Crab Beignets +$4
with assorted rémoulades

Second Course
choice of

French Onion Dip
sliced short rib, baguette, gruyere, French onion dip

Crispy “Stuffed” Chicken
half a chicken, tasso succotash, crème fraiche biscuit

$20

Price does not include a beverage, tax or gratuity.

 

Additional Tricentennial Treats

House-made Ice Cream +$10

Creole Cream Cheese Bread Pudding Crème Brûlée +$10


Dinner Menu


First Course
choice of

Boudin Stuffed Shrimp
summer salad, hot mustard

Watermelon Salad
feta crema, baby lettuces, chili lime vinaigrette

Beer-Battered Crab Beignets +$8
with assorted rémoulades

Second Course
choice of

Creole Bouillabaise
Gulf seafood, tomato saffron broth, ciabatta

Crispy “Stuffed” Chicken
half a chicken, tasso succotash, crème fraiche biscuit

Tournedos of Beef +$18
gruyere potato au gratin, grilled asparagus, marchand de vin

Third Course
choice of

A Fruit Plate, R’evolution Style
cucumber, lime, elderflower, succotash, crème fraiche biscuit

Creole Cream Cheese Bread Pudding Crème Brûlée

$39

Price does not include a beverage, tax or gratuity.

 

Additional Tricentennial Treats

Creole Tomato Lobster Bisque +$16
sofrito, picada, country bread

Sheep Ricotta Gnocchi with Lobster +$16
vanilla, tarragon, lobster roe


Brunch Menu


First Course
choice of

Maple Nut Granola
Creole cream cheese yogurt, Louisiana blueberries, peaches

Watermelon Salad
feta crema, baby lettuces, chili lime vinaigrette

Substitute Two Beer-Battered Crab Beignets +$4
with assorted rémoulades

Second Course
choice of

Eggs and Grits
sunny side up egg, smothered greens, lardon

Fried Quail and Waffle
Crystal-glaze, cane foie butter, poached egg

Third Course
choice of

Pain Perdu
Chef’s seasonal fruit inspiration, whipped cream

Creole Cream Cheese Bread Pudding Crème Brûlée
blueberries, cheesecake, lemon, almonds

$39

Price does not include a beverage, tax or gratuity.


Reserve a Table