Items from the La. Bounty menu

Some items from the La. Bounty menu

Party for Yelp last tuesday

It was a Mad Hatter party

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

New York Resident Magazine

A great review on The Big Easy and I am honnered my restaurant is included
http://www.docstoc.com/docs/75523890/New-Orleans-review

Easter Brunch menu

Roux on Orleans

Easter 2011

$59.00 per person

Served 11-4

Appetizers

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

Entrees

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

Desserts

Banana Foster Live Cooking Station

International Pastry Display

International Cheese Display

Guy D. Sockrider, C.E.C.

Executive Chef