Restaurant R'evolution Menu (2025 Update)
Introducing the Menu at Restaurant R'evolution
At Restaurant R'evolution, located in the vibrant heart of New Orleans, culinary tradition meets innovative flair. The menu is a celebration of local flavors, offering dishes that are as visually stunning as they are delectable.
- Salads: Dive into the Hearts of Cajun Romaine with a zesty anchovy dressing or savor the creamy Burrata and fruit, which embodies freshness.
- Soups and Gumbos: Experience the rich Creole Snapping Turtle Soup or indulge in the renowned 'Death by Gumbo,' featuring whole roasted quail and an array of flavors that will dance on your palate.
- Cheese Selection: A carefully curated selection served with honey and house-made sesame crackers adds the perfect touch to a refined dining experience.
Each dish is crafted to showcase the essence of New Orleans, ensuring that every bite is a revolutionary experience in flavor.
DINNER
CHEESE SELECTION
Served with Cane Syrup & Sea Salt Pecans, Local Honey, Fruit Preserves, Green Olive Tapenade, and House Made Sesame Crackers.
LOUISIANA SEAFOOD GUMBO
Scallion Rice
DEATH BY GUMBO
Whole Roasted Quail, Andouille, Oysters, File Rice
CREOLE SNAPPING TURTLE SOUP
Deviled Quail Eggs, Madeira
DINNER - GUMBOS & SOUP
DINNER - SALADS
SAISON
Gem Lettuces, Green Goddess, Champagne Vinaigrette
HEARTS OF CAJUN ROMAINE
Gulf Oyster Crouton, Baby Kale, Manchego, Grilled Lemon, Anchovy Dressing
BURRATA AND FRUIT
Compressed Fruit, Berries, Shaved Hazel, Prosciutto
CHILLED GULF SHRIMP SAFFRON LOBSTER JUS
Lemongrass, Coconut Milk, Curried Cucumber, Roasted Tomato, Caviar
DRY-AGED STEAK TARTARE
Cured Egg Yolk, Pickled Mushroom, Black Garlic, Brioche Toast
BLUE CRAB BEIGNETS
Four Remoulades
FIRE-ROASTED GULF OYSTERS
Bienville Butter
SHORT RIB BOUDIN
Red Onion Relish, Horseradish
CAST IRON FOIE GRAS
Brioche Beignet, Shaved Ham, Pear, Sauternes
OYSTERS ON THE HALF SHELL R’EVOLUTION STYLE
Lemon-horseradish Granita, Tabasco Verjus
DINNER - APPETIZERS
DINNER - SALUMI SELECTIONS
PROSCIUTTO SAN DANIELE
Pig, Coarse Salt, 12 months
“PIG OUT” BOARD
4 Chef Selections, Feeds 2
FAMILIA BOARD
6 Chef Selections "Binge" Board, Feeds 4
FOIE GRAS 'TORCHON
Fruit Preserves, Bellegarde Baguette
COUNTRY PATE TERRINE
Chef’s Daily Creation
DINNER - POTTED MEATS & TERRINES
DINNER - REVOLUTION CAVIAR STAIRCASE
SEVRUGA
Recommended Pairing: Tito's Vodka
BELUGA HYBRID
Recommended Pairing: Ketel One Vodka
ROYAL IMPERIAL
Recommended Pairing: Belvedere Lake Bartezek Vodka
KALUGA SELECT
Recommended Pairing: Absolut Elyx Vodka
ALL BLACK CAVIARS
Recommended Pairing: Flight of Four Vodkas: Tito's, Ketel One, Belvedere Lake Bartezek and Absolute Elyx
VISITING FISH
Bacon Dashi, Furikake, Mushroom Melange, Smoked Trout Roe
MATAGORDA BAY REDFISH
Roasted Root Vegetable, Confit Allium, Celeriac, Caviar Butter
GULF SHRIMP AND BLUE CORN GRITS
Benton's Bacon, Fennel, Charred Sweet Pepper, Hollandaise
CREOLE BOUILLABAISSE
Fingerling Potato, Fennel, Saffron, Herbsaint
SEA SCALLOPS & BLACK TRUFFLES
Sunchoke, Veal Cheek, Mountain Rose Apple, Bacon Vinaigrette
DINNER - GULF & SEA
DINNER - FIELD & GAME
FIRE ROASTED SHORT RIBS & LOBSTER
Celery Root, Shiitake, Roasted Baby Carrots, Crispy Leek, Garlic Caramel
TRIPTYCH OF QUAIL
Southern-Fried, Boudin-Stuffed, Absinthe-Glazed
CAST IRON VENISON TENDERLOIN
Mushroom Spaetzle, Spiced Pear, Maitake, Jager Sauce
DRY AGED BUTCHER'S CUT
8-OZ CENTER CUT FILET
Hollandaise, Marchand de Vin
16-OZ C.A.B. PRIME RIBEYE
Bone Marrow Bordelaise, Herb Oil
48 OZ DRY AGED TOMAHAWK CHOP FOR TWO
Truffle Frites, Duo of Sauces
COLORADO RACK OF LAMB
Pickled Mustard Seeds, Demi-glace
DINNER - STEAKS & CHOPS
DINNER - LAGNIAPPE
HORSERADISH CREAM
BEARNAISE SAUCE
BLUE CHEESE CRUST
BONE MARROW BUTTER
BLACK TRUFFLE BUTTER
GULF SHRIMP SAUTE
BOURBON-CURED BONE MARROW
SEARED HUDSON VALLEY FOIE GRAS
SEARED SEA SCALLOPS
JUMBO LUMP BLUE CRAB
BUTTER POACHED LOBSTER TAIL
SHAVED BLACK TRUFFLES
BRAISED GREENS
Benton's Bacon, Steens Vinegar
GRILLED ASPARAGUS
Hollandaise
CRISPY BRUSSELS SPROUTS
Sugar Cane Sweet n’ Sour, Manchego
BLISTERED SHISITO PEPPERS
Charred Lime Aioli, Garlic Breadcrumbs
WHITE OAK BLUE CORN GRITS
Parmesan
CREOLE CREAM CHEESE WHIPPED POTATOES
Chives
DIRTY WILD RICE
Chicken Liver, Hot Sauce
TRUFFLE MAC AND CHEESE
Truffle Bechamel, Spaetzle
DINNER - SIDE DISHES
DINNER - HOUSE MADE PASTA
WILD BOAR BOLOGNESE
Trinity Sofrito, Pecorino Romano, Fried Oregano
LOBSTER & BLACK GARLIC LINGUINI
Calabrian Chili, Lemon, Breadcrumb
BRAISED BEEF TAGLIATELLE
Maitake Mushroom, Grilled Scallion, Creme Fraiche, Horseradish
SPICED PUMPKIN BREAD PUDDING CREME BRULEE
White Chocolate, Gingersnap, Coffee Creme Anglaise, Pepita Croquante
BASQUE CHEESECAKE
Calvados Apples, Dulce de leche, Horchata Ice Cream, Cardamom-Sugar Churro
MADELEINES AUX FRAMBOISES
Dark Chocolate Cremeux, Red Wine Sorbet, Cacao Nib Florentine Port Raspberries
BANANAS FOSTER AFFOGATO
Brown Sugar Biscotti, Roasted Banana, Rum, Chantilly
FRANGIPANE PEAR TARTLETT
Burnt Honey Ice Cream, Cranberry Preserves, Rye Toffee
CHEESE SELECTION
Served with Cane Syrup & Sea Salt Pecans, Local Honey, Fruit Preserves, Green Olive Tapenade and House Made Sesame Crackers