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 prix fixe 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

Shrimp & Creole Tomato Bisque 12
Pickled Shrimp, Torn Basil

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

Cajun Fried Oyster Salad 15
Crispy Bacon, Blue Cheese Dressing

Chopped Salad R’evolution 13
Prosciutto, Eggs, Tomato, Ciabatta Croutons

 

Fire Roasted Oysters 15
Smoked Bienville Butter

Beer Battered Crab Beignets 16
Four Rémoulades

Oyster Stew R’evolution 14
Local oysters, voul-au-vent

Strawberry Pain Perdu 14
Mixed berries, whipped cream

Fried Quail Biscuit 16
Cream Gravy

 

Sheep's Milk Ricotta Gnocchi with Lobster 29
Vanilla, Tarragon, Lobster Roe

BBQ Gulf Shrimp and Grits 26
Creole Tomato Grits, Grilled Scallions

Gulf Fish Meuniere 28
Lyonnaise Potatoes, Herbsaint Sauce Meuniere

Jumbo Lump Crab Cakes  30
Prosciutto-wilted Spinach, Red Pepper Cream

 

Sweet Potato-Andouille Hash 7

R’evolution Breakfast Sausage 6

Brick Oven Brussels Sprouts with Bacon 9

Truffle Mashed Potatoes 9

Creole Tomato Grits 7

Apple Smoked Bacon 6

Calabrian Potatoes 5

Andouille 6

Eggs Any Style 4

Shoestring Fries with Two Sauces 6

 

Eggs Sardou  14
Hollandaise, Artichoke, Absinthe
ADD: Oysters or Crab  4

Eggs a la Cremé 20
Scrambled Eggs, Crawfish, Smoked Paprika, Cajun Caviar

Duck Confit and Eggs 25
Toasted Brioche, Poached Egg, Warm Potato Salad, Duck Bacon

Breakfast R’evolution 18
Poached Eggs, Sugar Cured Ham, Sweet Corn Biscuit, Sriracha Hollandaise

Boudin and Eggs 19
Poached Eggs, Cracklin's, Black Pepper Choron Sauce

Beef Debris and Eggs 22
Poached  Eggs, Biscuit, Hollandaise, Hot Sauce Reduction

 

6-oz Petit Filet Mignon 37

14-oz Prime Rib Eye 50

14-oz Milk Fed Veal Chop 48

2 3-oz Tournedos 32

 

Sautéed Mushrooms 5

Lobster Béarnaise 8

T-1 Steak Sauce 4

Sautéed Maine Lobster Meat 14

Blue Cheese Crust 5

Sautéed Jumbo Gulf Shrimp 8

 

Rotisserie Chicken 33
Fondant Potatoes, Roasted Mushrooms, Foie Gras Aïoli

Panéed Veal Chop 52
Warm Crabmeat Salad, Truffle Aoili

Short Rib Grillades and Gravy 35
Creole Tomato Grits, Fried Oregano

Veal Liver a la Plancha 25
Creole Tomato Grits, Caramelized Onions, Marchand de Vin

 

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LUNCH  download pdf

Wednesday - 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

Creole Louisiana Snapping Turtle Soup 15
Deviled Quail Eggs, Madeira

Soup du Jour 12
Chef's Seasonal Soup

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

Naked BBQ Shrimp 16
Toasted French Bread, Lemon

Fire Roasted Oysters 15
Smoked Bienville Buter

Fried Chicken Salad 16
Celery, Pickled Carrots, Sweet Onions, Blue Cheese, Sriracha Aioli

Spiced Spaghetti Squash Salad 16
Vanilla Bean Goat Cheese, Charred Pecan Vinaigrette

Salmon Pan-Bagnat Salad 15
Picholine Olives, White Anchovies, Saffron Mayonnaise

Pork Cheek Parcel 17
Ramen Noodles, Head Cheese Dashi

 

SANDWICHES

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

Fried Green Tomato Burger 15
Smoked Onions, Mozzarella, Bacon Mayonnaise

Panéed Chicken Sandwich 14
Arugula, Olive Salad, Caciocavallo

Crab Ravigote Báhn Mì 16
Pickled Celery Hearts, Soy-Avocado Mousse

Grilled Fish Sandwich 17
Tomato Jam, Avocado Aioli, Mirliton Slaw

Duck BLT 16
Duck Bacon, Duck Confit, Tomato Pesto, Arugula
 

Black Drum Alla Mattone 23
Oyster Dirty Rice, Jalapeno Sriracha

Smoked Catfish Courtbouillon 19
Popcorn Rice Dumplings, Black Garlic Rouille

Hoisin Glazed “Visiting Fish” 24
Blue Crab Phở, Thai Basil

Beef Debris Tacos 18
Red Bean Refrito, Salsa Verde, Avocado

Butternut Squash Penne 16
Country Ham, Brown Butter, Arugula, Ricotta Salata

Brown Butter Chicken 19
Curried Sweet Potato Hash, Tamarind Poultry Glace 
 

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

 

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Dinner  download pdf

Monday - Saturday from 5:30 p.m., Sunday from 5:00 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

Soup de Jour 12
Chef's Seasonal Soup

 

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, Preserved Lemon Vinaigrette, Parmigiano-Reggiano

Roasted Baby Beets 16
Goat Cheese, Molasses-Candied Pecans

Spiced Spaghetti Squash Salad   16
Vanilla Chevre, Baby Arugula, Charred Pecan Vin
 

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

Crisp Sweetbreads 18
Herbsaint Meunière, Forest Mushrooms

Sugar Cured Foie Gras 27
Spiced Figs, Pickled Sweet Potato Puree

Grilled Scallop 18
Crispy Prosciutto, Smoked Onion, Cippollini Jam Tartlet 
 

 

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

Duck Liver 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

Truffle Risotto 26
Parmigiano-Reggiano, Charred Mushrooms
 

Shrimp Fricassee and Grits 29
Charred Tomato Veloute, Tasso, Fennel

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

Pastrami Cured Tuna 36
Brussels Sprout Sauerkraut, Smoked Butternut, Cauliflower Chow Chow

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 52
Warm Crabmeat Salad, Truffle Aïoli

Rotisserie Chicken 33
Fondant Potatoes, Roasted Mushrooms, Foie Gras Aiolii

Triptych of Quail 37
Southern-fried, Boudin-stuffed, Absinthe-glazed

Glühwein Rotisserie Duck 36
Warm Cushaw and Duck Bacon Salad, Foie Gras and Vidalia Spread

Tournedos of Beef 36
Buttermilk Pomme Purée, Mushroom Espangole Sauce

 

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

Beurre Noisette Grits 9

Gruyère Potato au Gratin 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 48

 

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.

“Satsuma Ice Box Pie” 11
Satsuma Frozen Soufflé, Vanilla Sablé Crumbles

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

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

Mardi Gras Cheesecake 11
Graham Cracker Streusel, House-made Marshmallow

Red Velvet Beignets 14
Creole Cream Cheese Anglaise, Raspberry Caviar

Chocolate and Hazelnut Soufflé  15
Chocolate-Hazelnut Biscotti, Coffee Ice Cream



ICE CREAMS
House-made | each 6

Chocolate Coconut

Toasted Marshmallow

Crunchy Peanut Butter

Vanilla Bean

 

House-made | each 6

Roasted Lemon

Grapefruit and Rosemary

Raspberry Sherbet


Please see your server for our daily cheese selections.


Pastry Chef Erin Swanson

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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.
$120.00 per person
 
FIRST COURSE
Shrimp & Creole Tomato Bisque
Pickled Shrimp, Basil
 
SECOND COURSE
Black Truffle Beef Tartare
Pickled Vegetables, Grilled Bread
 
THIRD COURSE
Shrimp Fricasseé and Grits
Charred Tomato Velouté, Tasso, Fennel
 
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 DUO
Created by Pastry Chef Erin Swanson

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BAR  

7 nights a week from 5:00 p.m., Sunday from 10:30 a.m.

Black Truffle Beef Tartare 18
Pickled Vegetables, Grilled Bread

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

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

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

 

Fire Roasted Oysters 15
Smoked Bienville Butter

Beer-battered Crab Beignets 16
Four Rémoulades

Crispy Sweetbreads 18
Herbsaint Meunière, Forest Mushrooms

Sugar Cured Foie Gras 27
Spiced Figs, Pickled Sweet Potato Puree

 

Seafood Gumbo 13
Louisiana Seafood, Scallion Rice

Creole Louisiana Snapping Turtle Soup 15
Deviled Quail Eggs, Madeira

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

Soup du Jour  12
Chef's Seasonal Soup

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

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

Raw Vegetable Salad 13
Preserved Lemon Vinaigrette, Parmigiano-Reggiano

Roasted Baby Beets 16
Goat Cheese, Molasses-candied Pecans


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

 

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

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

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

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

Truffle Risotto 26
Parmigiano-Reggiano, Charred Mushrooms

 
Fish

Hoisin Glazed "Visiting Fish" 36
Blue Crab, Phở, 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

Pastrami Cured Tuna  36
Brussels Sprout Sauerkraut, Smoked Butternut, Cauliflower Chow Chow

 

Meat and Game

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

Panéed Veal Chop  52
Warm Crabmeat Salad, Truffle Aïoli

Rotisserie Chicken  33
Fondant Potatoes, Roasted Mushrooms, Foie Gras Aiolii

Glühwein Rotisserie Duck  36
Warm Cushaw and Duck Bacon Salad, Foie Gras and Vidalia Spread
 

 

Side Dishes

Vegetables: 

Artichoke-mirliton au Gratin 9

Grilled Asparagus, Parmesan Espuma  9

Brick Oven Brussels Sprouts with Bacon 9

Smothered Greens 9

Sautéed Mushrooms  9

Starches:

Creole Cream Cheese Potatoes  9

Truffled Mashed Potatoes  9

Stone-ground Cheese Grits  9

Gruyère Potato au Gratin  9

Dirty Wild Rice  9

Fries with Two Sauces 6



Steaks and Chops

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

14-oz Milk-fed Veal Chop  48

 

Accompaniments

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  14

Seared Foie Gras  16

 

R’EVOLUTION STEAK TEMPERATURES

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, no pink visible, hot throughout

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.

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

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