MENUS

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 brunch menu

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

Seafood Gumbo 14
Louisiana Seafood, Scallion Rice

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

Creole Louisiana Snapping Turtle Soup 15
Deviled Quail Eggs, Madeira

Crawfish Bisque 15
Trinity Salad, Creole Cream Cheese Creama

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
 
Creole Cream Cheese Bread Pudding Crème Brûlée 11
Blueberries, Cheesecake, Lemon, Almonds

 

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 Eggs 8
Truffle, Toast Points

Duck Fat Hash 7
Crème Fraîche, Chives

Soft Scrambled Eggs 8
Truffle, Toast Points

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 14
Louisiana Seafood, Scallion Rice

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

Creole Louisiana Snapping Turtle Soup 15
Deviled Quail Eggs, Madeira

Crawfish Bisque 15
Trinity Salad, Creole Cream Cheese Creama

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

Tasso Mussels  19
Grilled Scallion Butter, Abita Amber, Crostini
 
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
 
Linguine and Manila Clams  26
Garlic, Scallions, Thyme, Chile Oil
 
Gulf Fish Alla Mattone   25
Oyster Dirty Rice, Jalapeno Sriracha
 
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 | each 9
 

Chocolate Coconut Ice Cream

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



COCKTAILS R’EVOLUTION
 
Belle Epoque  13
Evan Williams Bottled in Bond 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
 
The Brush Fire  13
Pisco Portón Acholado, Pineapple Habenero Syrup, Fresh Squeezed Lime Juice
 
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 Bonded Bourbon, Varnelli Caffe Moka, El Guapo Chicory Pecan Bitters, Orange Twist
 
The Saintsation  13
Cathead Vodka, Fresh Blackberries and Raspberries, Fresh Squeezed Lime Juice, Simple Syrup, Angostura Bitters

Charred Citrus Old Fashioned  13
Evan Williams Single Barrel Bourbon, Giffard Crème de Pamplemousse Rose, Bitterman’s Hopped Grapefruit Bitters, Brûléed Grapefruit

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

 

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Dinner  download pdf

Nightly 5:30 - 10:00 p.m.

Seafood Gumbo 14
Louisiana Seafood, Scallion Rice

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

Creole Louisiana Snapping Turtle Soup 15
Deviled Quail Eggs, Madeira

Crawfish Bisque 15
Trinity Salad, Creole Cream Cheese Creama

 

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

Heirloom Tomato & Burrata  16
Basil Oil, Balsamic Gastrique
 

COLD APPETIZERS

Shrimp & Melon Escabeche 15
Fennel, Honey Yogurt, Pickled Rind

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

Crisp Sweetbreads 17
Herbsaint Meunière, Forest Mushrooms

Caribbean Foie  26
Pineapple Curd, Pickled Papaya, Guanaja Cashews, Coconut Tuile

Crabmeat-stuffed Louisiana Frog Legs Niçoise  24
Fennel, Saffron

Brick Oven Roasted Bone Marrow 19
Seasonal Garnish, Crostini
 

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

Blue Crab Tajarin  28
Saffron, Oven Dried Tomato, Botarga

Sheep Ricotta Gnocchi with Lobster 32
Vanilla, Tarragon, Lobster Roe

Rabbit Cavatelli  29
Braised Rabbit, Shaved Asparagus, Morel Mushrooms, Pecorino Mornay

Summer Squash Risotto 26
Farro. Lemon-Dill Vinaigrette, Goat Cheese Stuffed Squash Blossom

Shrimp N’ Blue Grits  31
Herb Roasted Shrimp, Creole Cream Cheese Blue Grits, Smokey Tomatoes, Pickled Pork

Red Fish Orleans 35
Stuffed Artichoke, Crab Calas, Spinach Crema, Caviar Butter

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

Grilled Swordfish 33
Eggplant Puree, Tasso Piperade, Mirliton Salad

Cajun Cioppino 39
Shrimp, Clams, Mussels, Crawfish, Blue Crab Lollipop in Spicy Fish Stew

 

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

Panéed Veal Chop 68
Warm Crabmeat Salad, Truffle Aïoli

Pollo Verde 35
Spring Chicken, Hominy Succotash, Tamale Dumplings, Salsa Verde

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

Rabbit Natchez 38
Sausage Stuffed Loin, Fried Leg, Maque Choux Cornbread, Red Eye Gravy

Tournedos of Beef  41
Buttermilk Chive Pomme Puree, Grilled Baby Squash Salad, Gremolata Sauce
 

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

Bay Laurel 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 74

40-oz Tomahawk Rib Eye for Two 99

14-oz Milk-fed Veal Chop 56

 

SAUCES

Horseradish Cream 4

T-1 Steak Sauce 4

Foie Gras Butter 8

Marchand de Vin Sauce 6

Truffle Butter 8

Lobster Béarnaise 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.

Creole Cream Cheese Bread Pudding Crème Brûlée 11
Blueberries, Cheesecake, Lemon, Almonds

Chocolate Doberge Cake 11
Abita Turbodog, Salted Caramel, Coffee

Piña Colada Rum Cake   14
Pineapple, Coconut, Kaffir Lime, Macadamia Nuts

Peach Vacherin Glacè 14
Lemon Verbena, Bourbon, Chartreuse, Vanilla Meringue

Deep Fried Shortcake  14Strawberries, Vanilla Semifreddo, Yuzu



ICE CREAMS
House-made | each 9

Chocolate Coconut

Toasted Marshmallow

Crunchy Peanut Butter

Vanilla Bean

Chef's Inspiration

 

House-made | each 9

Roasted Lemon

Grapefruit and Rosemary

Raspberry Sherbet

Chef's Inspiration



After Dinner Libations

Louis XIII de Remy Martin Grande Champagne Cognac
1/2oz Pour - $85, 1oz Pour - $170, 2oz Pour - $340
 
Hennessy Paradis Imperial Cognac
1/2oz Pour - $85, 1oz Pour - $170, 2oz Pour - $340
 
Twisted Moustache  13
Fernet Branca, Varnelli Anisette, Elijah Craig Bourbon, Whole Egg, Cinnamon

All Day Old Fashioned 13
Coffee Infused Bourbon, Varnelli Caffè Moka, Chicory Bitters, Orange Twist

Classic Stinger 13
Kelt VSOP Cognac, Tempus Fuget Crème De Menthe


Amari Selections
Amaro Montenegro 10

Amaro Lucano 10

Averna Amaro 10

Varnelli D’El Erborista 15

Amaro CioCiaro 10

Ramazzotti Amaro 10

Fernet Branca 10

Tosolini Amaro 10

Cynar 10

Luxardo Amaro Abano 10


Please see your server for our daily cheese selections.

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TASTING MENU  download pdf

These Tasting Menus are a reflection of our customers' favorite dishes. Ask about optional wine pairings from Wine Director Steven Russett.
Optional Wine Pairings available for an additional $50 or $150 (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
Shrimp N' Blue Grits
Herb Roasted Shrimp, Creole Cream Cheese Blue Grits, Smokey Tomatoes, Pickled Pork
 
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
 
DESSERT DUO
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

Fries  6
Two Sauces
 

Seafood Gumbo 14
Louisiana Seafood, Scallion Rice

Creole Louisiana Snapping Turtle Soup 15
Madeira

Crawfish Bisque 15
Trinity Salad, Creole Cream Cheese Creama

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


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

Cream Cheese Bread Pudding Crème Brûlée   11
Blueberries, Cheesecake, Lemon, Almonds
 
Chocolate Doberge Cake   11
Abita Turbodog, Salted Caramel, Coffee
 
Piña Colada Rum Cake   14
Pineapple, Coconut, Kaffir Lime, Macadamia Nuts
 
Peach Vacherin Glacè  14
Lemon Verbena, Bourbon, Chartreuse, Vanilla Meringue

Deep Fried Shortcake 14
Strawberries, Vanilla Semifreddo, Yuzu
 

ICE CREAMS AND SORBETS
House-made | each 9

Coconut Chocolate                          9
 
Toasted Marshmallow                     9
 
Crunchy Peanut Butter                   9
 
Vanilla Bean                                    9
 
Roasted Lemon Sorbet                    9
 
Grapefruit and Rosemary Sorbet     9
 
Raspberry Sherbert                         9
 
Chef’s Inspiration                           9
 

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