Reveillon Menu

Roux on Orleans

Reveillon 2011

$48

Christmas Blue Crab Beignets

Served with Creole Remoulade

Chicory Lettuce

Served with warm Nueske bacon vinaigrette and a slow poached egg.

Beef Wellington

Traditional Roast Tenderloin of Beef Stuffed with Mushroom Duxelle and Wrapped with Puff pastry. Served with a Bouquetiere of baby Vegetables and a Truffle Madeira sauce

White Chocolate Bread Pudding

Served with Markers Mark caramel

                                                            Guy D. Sockrider, C.E.C.

                                                                          Executive Chef

Served the month of December