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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 will appear alongside alligator, frog, crawfish, kumquats, sassafras and persimmons, indigenous ingredients that have defined Louisiana cooking for centuries.
Soups will include “Death by Gumbo,” quail gumbo served with a whole, semi-boneless quail stuffed with oysters, andouille sausage and rice. Appetizers will 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 will also be offered.
Signature items will 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” will present grilled belly, smoked tail and crispy ear, for a head-to-tail tribute to the Louisiana boucherie.
Louisiana’s renowned seafood will be 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, will be served with artichoke and Gulf oyster stew and a crisp crawfish ball.
Wild game will also appear 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 will also feature 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 will showcase classical New Orleans sweets done in a new and contemporary way. “Coffee and Beignets” will present chicory mocha pots de crème with coffee-infused beignets and black fig jam. The chefs’ spin on a “Root Beer Float” will layer locally made Abita root beer and vanilla semifreddo in a glass, topped with vanilla ginger foam, and served with a gingersnap tuile straw.
Service will highlight tableside components for many dishes, promoting engagement with diners about the history of the dishes they are enjoying. Restaurant R’evolution will also feature extensive charcuterie and cheese programs, a large wine list and seasonal, market-fresh mixology.
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Sundays from 10:30 a.m. until 2:00 p.m.
12
Louisiana Seafood, Scallion Rice
14
Roasted Quail, Andouille, Oysters, Filé Rice
12
Deviled Quail Eggs, Madeira
10
Black Truffle, Popcorn
12
Haricot Vert, Cucumber, Torn Croutons
12
Crispy Bacon, Blue Cheese Dressing
13
Prosciutto, Eggs, Tomato “Raisins”, Ciabatta Croutons
13
Hollandaise, Artichoke, Absinthe
ADD: Oysters or Crab $4
15
Four Rémoulades
14
Local oysters, voul-au-vent
18
Fennel, Saffron
14
Mixed berries, whipped cream
29
Vanilla, Tarragon, Lobster Roe
26
Creole Tomato Grits, Grilled Scallions
29
Hominy-Okra Ragout, Sherry
7
6
7
9
5
7
6
5
5
6
4
5
18
Crawfish, Sweet Basil, Smoked Paprika, Cajun Caviar
24
Toasted Brioche, Poached Egg, Warm Potato Salad, Duck Bacon
18
Yard Eggs, Sugar Cured Ham, Sweet Corn Biscuit, Sriracha Hollandaise
15
Choice: 2 Yard Eggs, House Made Meats, Artisan Breads
35
62
45
38
7
5
8
12
3
14
4
8
4
16
32
Poulet Rouge Chicken Coq au Vin Style, Black Truffles, Salade au Lardons
34
Lemon Pomme de Terre, Poached Eggs, Red Wine Choron
25
Creole Tomato Grits, Fried Oregano
25
Caraway Onion Tart, Creole Mustard Demi Glace
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Monday through Friday 11:30 – 2:30 p.m. Our "Legendary Lunches" Plat du Jour Menu at Bottom
12
Louisiana Seafood, Scallion Rice
12
Deviled Quail Eggs, Madeira
16
Goat Cheese, Molasses-candied Pecans
17
Sweet Garlic, Calabrian Chile Rouille
16
Toasted French Bread, Lemon
14
Smoked Bienville Buter
14
White Remoulade, Cocktail Sauce
16
6 Chef Selections, Feeds 1
7/12
Haricot Vert, Cucumber, Torn Croutons
15
Crispy Tasso, Shaved Egg, Sweet Onions, Grape Tomatoes
13
Butter Lettuce, Sweet Onions, Blue Cheese
enhancements
6
7
7
7
SANDWICHES
15
Oven-dried Tomatoes, Arugula, Aioli, Smoked Tomato Ketchup, Fried Egg
16
on Brioche with Fontina, White Cheddar, Gruyere
13
Lemon Aioli, House Pickles
11/22
Handkerchief Pasta, Sweet Corn, Fried Sage, Orange Zest
12/24
Garlic, Scallions, Thyme, Chile Oil
13/25
Tomatoes, Black and Green Olives, Ricotta
37
Pommes Frites, Lemon Aioli
27
Brown Butter Crab, Lyonnaise Potatoes
19
Crispy Catfish, Piquillo Pepper Coulis
39/48
Rutabaga Puree, Sauce Robert
22
Hominy Stone-ground Grits. Grilled Scallions
29
Prosciutto-wilted Spinach, Red Pepper Cream
9
7
Starches
7
5
10
House-cured Bacon, Maple Cream
MKT
Shellfish, Meunière Sauce
8
13
Hot Sausage, Roasted Garlic Aïoli
15
Napa Cabbage Choucroute, Brown Butter
14
Spaghettini, Herb-infused Butter
13
Brioche Bun, Apple-smoked Bacon, White Cheddar
16
Crispy Oysters, Bienville Butter, Spaghetti
15
Roasted Root Vegetables, Red Wine Sauce
18
Lyonnaise Potatoes, Capers
15
Chicken au Jus, Herb Butter
19
Toasted Ciabatta, House Salad, Cane Syrup Vinaigrette
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Nightly from 5:30 p.m.
12
Louisiana Seafood, Scallion Rice
14
Roasted Quail, Andouille, Oysters, Filé Rice
12
Deviled Quail Eggs, Madeira
10
Black Truffle, Popcorn
10
Assorted Baby Lettuces
12
Haricot Vert, Cucumber, Torn Croutons
14
Crisp Bacon, Blue Cheese Dressing
9
Preserved Lemon Vinaigrette, Parmigiano-Reggiano
16
Olive Oil Ice Cream, Aged Balsamic, Basil
13
Ahi Tuna, Scottish Salmon, Seafood Salad
14
Pickled Vegetables, Grilled Bread
18
Scallion Oil, Cracked Black Pepper
½ DOZ 12 |DOZ 18
Mignonette, Cocktail
½ DOZ 15 |DOZ 20
Cucumber Lemon Granita, Tangerine Salsa
14
Black Walnuts, Shaved Dark Chocolate
15
Four Rémoulades
14
Smoked Bienville Butter
18
Fennel, Saffron
16
Herbsaint Meunière, Forest Mushrooms
26
Blueberry Gastrique, Creole Cream Cheese
10
Pickled Radish, Crostini
9
Pig, Coarse Salt, Air, Time
40
Pata Negra Ham
16
6 Chef Selections, Feeds 1
20
Chef’s “Binge” Board, Feeds 2
26
10 Chef Selections, Feeds 4
80
16 Chef Selections, Feeds 8
5
5
5
9
5
5
65
United States
90
United States
100
Germany
125
Israel
200
24
Garlic, Scallions, Thyme, Chile Oil
29
Vanilla, Tarragon, Lobster Roe
27
Ribbon Pasta, Saffron, Leeks, Tomatoes,
19
Acadian Bacon, Arugula, Teardrop Tomatoes, Parmigiano-Reggiano
25
Tomatoes, Black and Green Olives, Ricotta
26
Fennel, Calabrian Chiles, Fried Mint
29
Stir-fried with Chiles, Ginger, Stone Ground Cheese Grits
36
Caramel Turnips, Braised Chard, Lemon Verbena Broth
34
Truffle White Bean Purée, Celery Salad, Bacon Vinaigrette
35
Artichoke and Oyster Stew, Fried Crawfish Boulettes
30
White Root Vegetable Purée, Cabbage, Creole Mustard
30
Braised Pork Shank, Macque Choux Crepes, Baked Beans, Root Beer Barbeque
34
Sweet Potato Batons, Shaved Brussel Sprouts, Truffle Jus
35
Rutabaga-Citrus Purée, Red Wine Sauce
48
Warm Crabmeat Salad, Truffle Aïoli
32
Poulet Rouge Coq au Vin Style, Black Truffles
32
Southern-fried, Boudin-stuffed, Absinthe-glazed
38
Soy Beans, Corn, Miso Buerre Noisette
9
9
7
5
9
5
7
9
7
7
7
5
35
39
50
62
95
38
45
45
3
3
6
6
4
6
7
8
4
5
5
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8
12
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charred or seared, red throughout, cold center
seared outer edges, red in middle, cool center
slightly charred outside, pink throughout, red warm center
cooked to a pink state inside, warm center
brown outside, no pink visible, hot throughout
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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Nightly from 5:30 p.m.
10
Butterscotch Pudding, Lemon Buttermilk Sherbet, Burnt Caramel Foster Sauce
10
Blueberry Stew, Toasted Hazelnut Sherbet
10
Turkish Coffee Ice Cream, Fresh Raspberry Salad
10
Lemon-scented Apricots, Salted Bourbon Caramel Sauce
10
Chicory Mocha Pot de Crème, Coffee-infused Beignets, Black Fig Jam
10
Strawberry and White Balsamic Gastrique, Vanilla Merignue, Strawberry Gelée
14
Vanilla Soufflé, Rum, Bananas Foster Sauce
House-made | each 6
House-made | each 6
Pastry Chef Erin Swanson
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Open daily at 11:00 a.m.
4
5
½ DOZ 12 |DOZ 18
½ DOZ 15 |DOZ 20
Cucumber Lemon Granita, Tangerine Salsa
8
15
12
5
12
12
10
10
12
9
13
Lettuce, Tomato, Red Onion
ADD: Bacon Cheese Grilled Onions Mushrooms…$ 1 EA
15
Grilled Onions, Blue Cheese, Oven-dried Tomatoes, Arugula, Aïoli, Smoked Ketchup, Sunny-side-up Egg
9
Arugula, Parmigiano-Reggiano, EVOO
12
Garlic, Scallions, Thyme, Chile Oil
13
Tomatoes, Black and Green Olives, Ricotta
9
Pig, Coarse Salt, Air, Time
40
Pata Negra Ham
16
6 Chef Selections, Feeds 1
20
Chef’s “Binge” Board, Feeds 2
26
10 Chef Selections, Feeds
5
5
5
5
5
9
10
Turkish Coffee Ice Cream, Fresh Raspberry Salad
10
Lemon-scented Apricots, Salted Bourbon Caramel Sauce
10
Lime Whipped Cream, Coconut Meringue, Chocolate-lime Granita
8
Red Crème Soda, Root Beer Ice Cream
10
Butterscotch Pudding, Lemon Buttermilk Sherbet, Burnt Caramel Foster Sauce
10
Chicory Mocha Pot de Crème, Coffee-infused Beignets, Black Fig Jam
10
Gingered Sultanas, Candied Pecans, Honey Ginger Ice Cream
House-made | each 6
House-made | each 6
Click for Wines by the Glass
Click for Cocktails & Beers
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