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Modern, Imaginative Reinterpretations of Classic Cajun and Creole Cuisine

The menu at Restaurant R’evolution boasts not only the chefs’ interpretations of New Orleans classics such as gumbo, jambalaya, shrimp and grits and beignets, but also new creations utilizing ingredients from what Chef Folse refers to as “the swamp floor pantry” of Louisiana. Classical New Orleans ingredients such as Gulf shrimp and oysters, andouille sausage and catfish appear alongside alligator, frog, crawfish, kumquats, sassafras and persimmons, indigenous ingredients that have defined Louisiana cooking for centuries.

Soups include “Death by Gumbo,” quail gumbo served with a whole, semi-boneless quail stuffed with oysters, andouille sausage and rice. Appetizers showcase selections such as Burrata cheese and choupique caviar with black olive oil, as well as roasted sea scallop with truffled cauliflower purée and beef cheek debris. Homemade pastas are also offered.

Signature items feature playful and unique presentations such as “A Tale of Three Fishes,” which offers diners a study of three seafood stews from three of the seven nations that settled Louisiana, including French bouillabaisse, Spanish zarzuela and Tuscan cacciucco served in three separate courses. The “Triptych of Pork” presents grilled belly, smoked tail and crispy ear, for a head-to-tail tribute to the Louisiana boucherie.

Louisiana’s renowned seafood is prominently showcased in dishes such as grilled striped bass with lemon verbena broth, Swiss chard, caramel-poached turnips, fried root vegetables and turnip lemon powder. A flounder napoleon, stuffed with Louisiana crawfish and shrimp mousse, is served with artichoke and Gulf oyster stew and a crisp crawfish ball.

Wild game also appears on the Restaurant R’evolution menu, reflecting the important role that hunting and outdoorsmanship play in Louisiana’s “Sportsman’s Paradise.” The “Bird in a Cage” will feature smoked Guinea fowl with homemade sauerkraut, Creole mustard spaetzle and caramelized onion sauce in a caraway “cage,” a dish reflective of Louisiana’s rich German heritage. The menu also features a large selection of premium steaks and chops with a wide array of sauces, crusts and toppers, including tomahawk rib eye for two with blue cheese crust; Wagyu sirloin strip served three ways and bone-in filet with foie gras butter. Since its origins, Louisiana has been a meat-eating culture, with the Spanish first introducing cattle to the colony; steaks have long been a component of the Louisiana menu.

Desserts showcase classical New Orleans sweets done in a new and contemporary way. “Coffee and Beignets” presents chicory mocha pots de crème with coffee-infused beignets and black fig jam. The chefs’ spin on a “Root Beer Float” layers locally made Abita root beer and vanilla semifreddo in a glass, topped with vanilla ginger foam, and served with a gingersnap tuile straw.

Service highlights tableside components for many dishes, promoting engagement with diners about the history of the dishes they are enjoying. Restaurant R’evolution also features extensive charcuterie and cheese programs, a large wine list and seasonal, market-fresh mixology.

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Brunch  download brunh menu

Sundays from 10:30 a.m. until 2:00 p.m.

Seafood Gumbo 13
Louisiana Seafood, Scallion Rice

Death by Gumbo 18
Roasted Quail, Andouille, Oysters, Filé Rice

Creole Louisiana Snapping Turtle Soup 15
Deviled Quail Eggs, Madeira

Green Tomato Gazpacho 12
Grilled Shrimp, Watermelon, Goat Feta

House Salad with Crisy Vegetables  12
Haricot Vert, Cucumber, Torn Croutons

Cajun Fried Oyster Salad 15
Crispy Bacon, Blue Cheese Dressing



APPETIZERS

Fire Roasted Oysters 15
Smoked Bienville Butter

Beer Battered Crab Beignets 16
Four Rémoulades

BBQ Shrimp Cocktail  13
BBQ Vinaigrette, Grilled Lemon
 
Smoked Gulf Fish  18
Sweet Potato Blini, Avocado Crema, Spicy Cajun Caviar
 
Fried Quail and Waffle
18
Crystal-glaze, Cane Foie Butter
 
R’evolution Pastry Basket 16
Daily Selection of Breakfast Pastries
 
Maple Nut Granola  11
Creole Cream Cheese Yogurt, Blueberry Thyme Compote
 
Egg Sardou 14
Artichoke au Gratin, Shirred Eggs, Crostini
ADD: Crabmeat or Shrimp - $6 Hollandaise - $4
 
Eggs a la Crème 20
Scrambled Eggs, Crabmeat, Smoked Paprika, Cajun Caviar
 
Pain Perdu  14
Honey Roasted Peaches, Whipped Cream
 
Maple Bread Pudding Crème Brûlée 11
Smoked Pecans, Sour Cherry, Rye Whiskey

 

Breakfast R’evolution  28
Foie Gras and Corn Muffin, Sugar Cured Ham, Poached Eggs, Black Truffle Hollandaise
 
Breakfast Flatbread  22
Sausage Gravy, Bacon, Spinach, Tomatoes, Baked Egg, Cheddar Cheese
 
Gulf Fish and Grits  28
Shrimp Crusted, Chef John Folse’s Stone Ground Blue Grits, Sauce Picante
 
Jumbo Lump Crab Cakes  30
Prosciutto-wilted Spinach, Red Pepper Cream
 
“Duck in a Pond”  26
Toasted Brioche, Duck Egg, Confit Salad, Charred Orange Vinaigrette
 
Debris Grillades and Gravy  24
Short Ribs, Pimento Cheese Grits, Baked Egg
 
Boudin Scotch Egg  24
Frisee Salad, Grilled Duck Bacon, Creole Mustard Vinaigrette
 
Steak Frites  36
Chimichurri Hanger Steak, Truffle Fries, Lemon Aioli

 

Apple Smoked Bacon 6

R’evolution Breakfast Sausage 6

Calabrian Potatoes 5

Pimento Cheese Stone Ground Grits 6

Sauteed Jumbo Gulf Shrimp 8

Sauteed Maine Lobster Meat 14

Crème Fraîche Biscuits 6
Seasonal Jam, Butter

Soft Scrambled Eggss 8
Truffle, Toast Points

Duck Fat Hash 7
Crème Fraîche, Chives  

Eggs 4
Any Style

 
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LUNCH  download pdf

Friday from 11:30 a.m. until 2:30 p.m.  

A sampling of our menu follows and is subject to revision based on the availability of seasonal items.

Seafood Gumbo 13
Louisiana Seafood, Scallion Rice

Death by Gumbo  18
Roasted Quail, Andouille, Oysters, Filé Rice

Creole Louisiana Snapping Turtle Soup 15
Deviled Quail Eggs, Madeira

Green Tomato Gazpacho  12
Grilled Shrimp, Watermelon, Goat Feta

House Salad with Crispy Vegetables 13
Haricot Vert, Cucumber, Torn Croutons      

Cajun Fried Oyster Salad  15
Crispy Bacon, Blue Cheese Dressing
 

APPETIZERS

Beer-battered Crab Beignets  16
Four Rémoulades
 
Fire Roasted Oysters  15
Smoked Bienville Butter
 
BBQ Shrimp Cocktail  13
BBQ Vinaigrette, Grilled Lemon
 
Solo Board  22
6 Chef Selections, Feeds 1            
 
Flatbread Du Jour  22
Chef’s Daily Inspiration
 

All sandwiches are served with Pickled Vegetables and your choice of Fries or Salad.

R’evolution Burger   17
Grilled Onions, Blue Cheese, Oven-dried Tomatoes, Arugula, Sunny-side-up Egg
 
Debris Poboy  18
Short Ribs, Truffle Coleslaw
 
Duck Panini   21
Duck Ham, Duck Confit, Spicy Garlic Mustard, Fontina
 
Braised Pork Cheek Tagliatelle   21      
Fire Roasted Baby Carrots, Caramelized Fennel, Parmigiano-Reggiano
 
Redfish Alla Mattone   25
Oyster Dirty Rice, Jalapeno Sriracha
 
Gulf Fish and Grits  28
Shrimp Crusted, Chef John Folse’s Stone Ground Blue Grits, Sauce Picante
 
Steak Frites  36
Chimichurri Hanger Steak, Truffle Fries, Lemon Aioli
 

DESSERTS
 
Maple Bread Pudding Crème Brûlée  11
Smoked Pecans, Sour Cherry, Rye Whiskey
 
Milk and Cookies   10
Assortment of House-made Cookies, Ice Cold Vanilla Milk
 


ICE CREAMS & SORBETS
House-made 6
 
Chocolate Coconut
 
Toasted Marshmallow Ice Cream
 
Crunchy Peanut Butter Ice Cream
 
Vanilla Bean Ice Cream
 
Roasted Lemon Sorbet
 
Grapefruit and Rosemary Sorbet
 
Raspberry Sherbet
 
Chef’s Inspiration


 
FEATURED WINES
 
Bellenda, Prosecco, Superiore di Conegliano Valdobbiadene DOCG, Veneto, Italy, 2014    12
 
M.A.N., Chenin Blanc, Cape Point, Coastal Region, S. Africa, 2014   6
 
M.A.N., Shiraz, Cape Point, Coastal Region, S. Africa, 2013   6


 
COCKTAILS R’EVOLUTION
 
Belle Epoque                                                                                                                  13
Bulleit Bourbon, Seasonal Ratafia from Chef John Folse, Sparkling Wine

R’evolution Pimm’s Cup                                                                                                 13
Pimm’s No. 1, House-made Ginger Beer, Seasonal Fruit, Sparkling Wine
 
Sparkling R'evolution Punch                                                                                           13
Pisco Porton Acholado, Pineapple & Star Anise Oleo Saccharum, Lemon & Brut Champagne
 
Barbecue Mary                                                                                                                 13
Breckenridge Vodka, House-made Spicy Bloody Mary Mix, House-made Smoked
Andouille Black Salt
 
The All Day Old Fashioned                                                                                              13
Coffee Infused Bourbon, Kahlua, Angostura Bitters, Orange Twist
 
Hurricane “Able”                                                                                                             13
Appleton Estate Silver Rum, Galliano, Fresh Squeezed Orange and Lime Juice, Pineapple Juice,
Passion Fruit Nectar, Simple Syrup, Angostura Bitters, Floated with Goslings Black Seal Rum
 

 A 20% gratuity will be added to all parties of 6 or more.

 

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Dinner  download pdf

Monday - Thursday 6:00 - 10:00 p.m., Friday, Saturday & Sunday 5:30 -10:00 p.m.

Seafood Gumbo 13
Louisiana Seafood, Scallion Rice

Death by Gumbo 18
Roasted Quail, Andouille, Oysters, Filé Rice

Creole Louisiana Snapping Turtle Soup 15
Deviled Quail Eggs, Madeira

Green Tomato Gazpacho 12
Grilled Shrimp, Watermelon, Goat Feta

 

House Salad with Crispy Vegetables 13
Haricot Vert, Cucumber, Torn Croutons

Cajun-fried Oyster Salad 15
Crisp Bacon, Blue Cheese Dressing

Raw Vegetable Salad 13
Artichokes, Asparagus, Parmigiano-Reggiano, Preserved Lemon Vinaigrette

Roasted Baby Beets 16
Goat Cheese, Molasses-Candied Pecans

Pickled Shrimp and Melon Salad   16
Pineau des Charentes and Cantaloupe Sorbet, Marcona Almonds
 

COLD APPETIZERS

Yellowfin Tuna Crudo 16
Marinated Fennel, Aged Balsamic, Choupique Caviar

Black Truffle Beef Tartare 18
Pickled Vegetables, Grilled Bread

Oysters on the Half Shell ½ DOZ 12 | DOZ 18
Mignonette, Cocktail

Oysters on the Half Shell R’evolution Style ½ DOZ 16 | DOZ 21
Cucumber Lemon Granita, Tangerine Salsa

Espresso-Crusted Venison Carpaccio 15
Black Walnuts, Shaved Dark Chocolate

 

Beer-Battered Crab Beignets 16
Four Rémoulades

Fire Roasted Oysters 15
Smoked Bienville Butter

Andouille Cured Shrimp  15
Sweet Corn Pound Cake, Artichoke Fondue, BBQ Vinaigrette

Crisp Sweetbreads 17
Herbsaint Meunière, Forest Mushrooms

Foie Gras Peaches and Cream  27
Creole Cream Cheese, Blueberries

Crabmeat-stuffed Louisiana Frog Legs Niçoise  24
Fennel, Saffron
 

Prosciutto San Daniele 16
Pig, Coarse Salt, Air, Time

Jamón Ibérico de Bellota 40
Pata Negra Ham

Solo Board 22
6 Chef Selections, Feeds 1

“Pig Out” Board 28
Chef’s “Binge” Board, Feeds 2

Familia Board 36
10 Chef Selections, Feeds 4

Grande Board 85
16 Chef Selections, Feeds 8

 

Hog’s Head Cheese 6

Daube Glacé 6

Mousse 6

Torchon of Foie Gras 14

Rillettes 6

Country Pâté 6

 

American White Sturgeon 65

Siberian Osetra Sturgeon 90

Russian Osetra 100

Royal Imperial 125

All Black Caviars 200

 

Linguine and Manila Clams 26
Garlic, Scallions, Thyme, Chile Oil

Charred Eggplant Lasagnette  24
Baby Heirloom Tomatoes, Caciocavallo, Spinach Pesto

Sheep Ricotta Gnocchi with Lobster 29
Vanilla, Tarragon, Lobster Roe

Braised Pork Cheek Tagliatelle  27
Fire-Roasted Baby Carrots, Caramelized Fennel, Parmigiano-Reggiano

Louisiana Frog Leg Risotto 28
Chanterelles, Roasted Garlic, Sauce Verte
 

Cracklin’ Crusted Shrimp N’ Grits  33
Mascarpone Grits, Bloody Bull Zabaione

Hoisin Glazed "Visiting Fish" 36
Blue Crab Pho, Thai Basil

Seared Sea Scallops and Foie Gras 38
Truffle White Bean Purée, Celery Salad, Bacon Vinaigrette

Crawfish-Stuffed Redfish Napoleon 35
Artichoke and Oyster Stew, Fried Crawfish Boulette

BBQ Cured Tuna 36
Grilled Corn Cake, Charred Radicchio Slaw, Pickled Baked Beans

Creole Bouillabaisse  39
Gulf Fish, Shrimp, Mussels, Lobster, and Andouille in a Tomato-Saffron Broth

 

Braised Boneless Short Ribs 35
Rutabaga-Citrus Purée, Red Wine Sauce

Panéed Veal Chop 68
Warm Crabmeat Salad, Truffle Aïoli

Rotisserie Pheasant 33
Rice Dressing, Pea Shoot Succotash

Triptych of Quail 37
Southern-Fried, Boudin-Stuffed, Absinthe-Glazed

Duck Boucherie  36
Fire Roasted Leg, Boudin Crepinette, Egg Salad, Duck Gelée, Cracklins

Surf N' Turf  47
Tournedos, Chimichurri Marinated Scallop, Heirloom Tomatoes

 

SIDE DISHES

VEGETABLES:

Artichoke-Mirliton au Gratin 9

Grilled Asparagus, Parmesan Espuma 9

Brick Oven Brussels Sprouts, Bacon 9

Smothered Greens 9

Sautéed Mushrooms 9

STARCHES:

Creole Cream Cheese Potatoes 9

Truffled Mashed Potatoes 9

Gruyère Potato au Gratin 9

Mascarpone Grits 9

Dirty Wild Rice 9

Fries, Two Sauces 6

 

6-oz Petite Filet Mignon 37

9-oz Filet Mignon 42

14-oz Prime Eye of Rib Eye 50

16-oz Prime Bone-in Filet MKT

40-oz Tomahawk Rib Eye for Two 99

14-oz Milk-fed Veal Chop 56

Four-bone Rack of Lamb  49

 

SAUCES

Horseradish Cream 4

T-1 Steak Sauce 4

Foie Gras Butter 8

Marchand de Vin Sauce 6

Truffle Butter 8

Lobster Béarnaise 8

Bone Marrow Sauce 8

 

TOPPERS

Blue Cheese Crust 5

Sautéed Mushrooms 5

Sautéed Gulf Oysters 8

Sautéed Gulf Shrimp 8

Sautéed Maine Lobster Meat 14

Seared Foie Gras 16

 

BLUE/PITTSBURG:
charred or seared, red throughout, cold center

RARE:
seared outer edges, red in middle, cool center

MEDIUM-RARE:
slightly charred outside, pink throughout, red warm center

MEDIUM:
cooked to a pink state inside, warm center

MEDIUM-WELL:
brown outside, very small amount of pink center visable

WELL DONE:
charred on outer edges, moist, completely brown, hot throughout

We serve the finest USDA Prime and dry-aged steaks, selected to our specifications. All our steaks are seasoned with sea salt and cracked black pepper then charred on our 1200°F broiler. A selection of our steaks is aged for a minimum of 28 days in our Market Room case.

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DESSERT  download pdf

A sampling of our menu follows and is subject to revision based on the availability of seasonal items.

White Chocolate Bread Pudding Crème Brûlée 11
Lemon-Scented Apricots, Salted Bourbon Caramel Sauce

Turbodog Stout Chocolate Cake 11
“Bar Snacks”, Salted Caramel Ice Cream

Strawberry Mousse 11
Ponchatoula Strawberries, Banana, Tarragon Meringue

Red Velvet Beignets 14
Creole Cream Cheese Anglaise, Raspberry Caviar

"The Hurricane"  14
Molten Chocolate Soufflé, Passion Fruit-Bayou Rum Ice Cream



ICE CREAMS
House-made | each 6

Chocolate Coconut

Toasted Marshmallow

Crunchy Peanut Butter

Vanilla Bean

Chef's Inspiration

 

House-made | each 6

Roasted Lemon

Grapefruit and Rosemary

Raspberry Sherbet

Chef's Inspiration


Please see your server for our daily cheese selections.
 

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TASTING MENU

These Tasting Menus are a reflection of our customers' favorite dishes. Ask about optional wine pairings from Wine & Spirits Director Molly Wismeier.
Optional Wine Pairings available for an additional $50 (Tasting Entry) or $150 (Tasting Premier).

$120.00 per person
 
FIRST COURSE
Soup du Jour
Chef's Seasonal Soup
 
SECOND COURSE
Black Truffle Beef Tartare
Pickled Vegetables, Grilled Bread
 
THIRD COURSE
Cracklin' Crusted Shrimp N' Grits
Mascarpone Grits, Bloody Bull Zabaione
 
FOURTH COURSE
Seared Sea Scallop and Foie Gras
Truffle White Bean Purée, Celery Salad, Bacon Vinaigrette
 
FIFTH COURSE
Braised Boneless Short Ribs
Rutabaga-citrus Purée, Red Wine Sauce
 
SEASONAL DESSERT
Pastry Chef's Inspiration

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BAR  download PDF

Open daily during dining hours.

Marinated Olives 6

Oysters on the Half Shell ½ DOZ 12 |DOZ 18
Mignonette, Cocktail

Oysters on the Half Shell R’evolution Style ½ DOZ 16 |DOZ 21
Cucumber Lemon Granita, Tangerine Salsa

Shoestring Fries  6
Two Sauces
 

Seafood Gumbo 13
Louisiana Seafood, Scallion Rice

Creole Louisiana Snapping Turtle Soup 15
Madeira

Green Tomato Gazpacho  12
Grilled Shrimp, Watermelon, Goat Feta

House Salad with Crispy Vegetables 13
Haricot Vert, Cucumber, Torn Croutons

Raw Vegetable Salad 13
Preserved Lemon Vinaigrette, Parmigiano-Reggiano


sandwiches
All sandwiches are served with pickled vegetables and choice of shoestring fries, potato chips or salad

Angus Burger   15
Lettuce, Tomato, Red Onion     
ADD: Bacon • Cheese • Grilled Onions • Mushrooms $1 EA
 
R’evolution Burger  17
Grilled Onionns, Blue Cheese, Oven-dried Tomatoes, Arugula, Aïoli, Smoked Ketchup, Sunny-side-up Egg


PASTAS
Spaghettini with San Marzano Tomato Sauce  13
Arugula, Parmigiano-Reggiano, EVOO                     
 
Linguine and Manila Clams   13
Garlic, Scallions, Thyme, Chile Oil
 
Braised Pork Cheek Tagliatelle   14
Fire-Roasted Baby Carrots, Caramelized Fennel, Parmigiano-Reggiano


SALUMI SELECTIONS
Served with house-made accompaniments
Prosciutto San Daniele 16
Pig, Coarse Salt, Air, Time

Jamón Iberico de Bellota 40
Pata Negra Ham

Solo Board  22
6 Chef Selections, Feeds 1

“Pig Out” Board  28
Chef’s “Binge” Board, Feeds 2

Familia Board 36
10 Chef Selections, Feeds 4


POTTED MEATS AND TERRINES

Hog’s Head Cheese 6

Daube Glacé 6

Mousse 6

Rillettes 6

Country Pâté 6

Torchon of Foie Gras 14


DessertS

Maple Bread Pudding Crème Brûlée   11
Smoked Pecans, Sour Cherry, Rye Whiskey
 
Turbodog Stout Chocolate Cake   11
“Bar Snacks”, Salted Caramel Ice Cream
 
Lemon Posset   11
Crème Fraîche Cake, Blueberry, Fennel, Almond
 
French 75 Vacherin Glacé  14
Hennessy XO Ice Cream, Champagne Sorbet, Lemon and Blackberry
 

ICE CREAMS AND SORBETS
House-made

Coconut Chocolate                          6
 
Toasted Marshmallow                     6
 
Crunchy Peanut Butter                    6
 
Vanilla Bean                                    6
 
Roasted Lemon Sorbet                    6
 
Grapefruit and Rosemary Sorbet     6
 
Raspberry Sherbert                         6
 
Chef’s Inspiration                           6
 

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