Friday, April 15, 2011

Lousiana Bounty Menu

In celebration of the great products available here next month Roux on Orleans will offer the following pre fixe menu:
Louisiana Bounty Menu

Served April 29th thru May 30th

Crawfish Beignets

Fresh Atchafalaya Basin Crawfish, Sauce Remoulade

Creole Tomato Salad

Thick Sliced, Aged Balsamic, Sea salt, Extra Virgin Olive Oil and Fresh Basil

Fresh Gulf White Shrimp

Garlic Chardonnay Herb Butter, Popcorn Rice and Broccollini

White Chocolate Bread Pudding

Markers Mark Caramel

$38 per person

Guy. D. Sockrider, C.E.C.
Executive Chef

Tuesday, April 5, 2011

Easter Brunch menu

Roux on Orleans
Easter 2011
$59.00 per person
Served 11-4

Jumbo Lump Crab Cake
Served with a Mustard Tarragon Cream

Louisiana Crawfish and Goats Cheese Crepes
Topped with a Chardonnay Creole Cream

Salads and Soups

Roux House Salad
Mixed Field Greens with a Creole Mustard Steen’s Cane Vinegar Dressing and Candied Pecans

Salad Midi
Champagne Marinated Vine Ripe Tomatoes with Fresh Basil, Avocado and Goats Cheese

Opelousas Seafood Gumbo

Creole Turtle Soup with Sherry


Confit of Moulard Duckling and Roasted Breast
Served with Wild Rice, Broccollini and a Brandied Honey Cherry Sauce

Pecan Crusted Puppy Drum
Served over Oven Roasted Pecan and Crabmeat Relish with Lemon Butter

Gulf Speckled Trout
Lump Crab Creole Meuniere, Parslied Potato, Grilled Asparagus

Double Cut Pork Chop
Grilled and Topped with a Louisiana Sugar Cane Apple Glaze and served with Sweet Potatoes and Braised Greens

Roast Prime Rib of Beef
Prime Cut au Jus served with Roasted Fingerling Potatoes and freshly steamed Broccollini

Banana Foster Live Cooking Station
International Pastry Display
International Cheese Display

Guy D. Sockrider, C.E.C.
Executive Chef