Flat View | Friday, February 10, 2012 |
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 May 2010 | June 2010 | July 2010 |
| Tuesday, June 01, 2010 |
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3 Courses - $25.00
5:30 - 7:30pm Nightly
Appetizers:
MISTA SALAD
Baby greens, sun-dried tomato vinaigrette, goat cheese, pine nuts
LEMON PARMESAN SALAD
Romaine, grape tomatoes, lemon & Parmesan dressing, garlic croutons, Parmigiano-Reggiano cheese
CORN & CRAB SOUP
Fresh crabmeat, roasted corn, red peppers, sweet cream
Entrees:
LOBSTER RAVIOLI
Our signature dish with Champagne butter sauce and caviar
BACCO SHRIMP
Jumbo Louisiana Gulf shrimp, garlic, rosemary, Abita Amber beer, Creole seasonings
ROASTED CHICKEN & STRACCI
Pulled chicken, spinach, basil, pasta rags, tomato sauce, Parmigiano-Reggiano cheese
Dessert:
ULTRA CHOCOLATE PANACOTTA
A rich chocolate creamy dessert served with a coulis of red raspberries and crowned with a dark chocolate curl
LEMON ICE BOX PIE
Cool and creamy lemon pie, with a lightly sweetened graham cracker crust, finished with fresh berries and raspberry coulis
SEASONAL SORBET
Contact Info : 504-522-2426
310 Chartres St
Url: http://www.bacco.com
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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| Wednesday, June 02, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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| Thursday, June 03, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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| Friday, June 04, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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| Saturday, June 05, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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The New Orleans Oyster Festival will educate the country about the benefits of the Louisiana Gulf Oyster, honor and celebrate the restaurateurs and oyster farmers who have solidified the New Orleans French Quarter's position as the "Oyster Capital of America."
We will raise funds to help "Save Our Coast," and to support business and residential "livability" in one of our nation's most historic neighborhoods.
Saturday
11:00 am - 6:00 pm
Sunday
11:00 am - 6:00 pm
Event Highlights:
•June 5-6, 2010
•Location: French Quarter by the river at Berger Parking Lot
•The Finest Local Culinary Delights
•Great Local Music
•Historic - Cultural Oyster Tent
•Acme "Oyster Eating Contests"
•New Orleans Fish House "Largest Oyster Contest"
•P&J "Shucking Contest"
Url: http://www.neworleansoysterfestival.org/
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| Sunday, June 06, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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The New Orleans Oyster Festival will educate the country about the benefits of the Louisiana Gulf Oyster, honor and celebrate the restaurateurs and oyster farmers who have solidified the New Orleans French Quarter's position as the "Oyster Capital of America."
We will raise funds to help "Save Our Coast," and to support business and residential "livability" in one of our nation's most historic neighborhoods.
Saturday
11:00 am - 6:00 pm
Sunday
11:00 am - 6:00 pm
Event Highlights:
•June 5-6, 2010
•Location: French Quarter by the river at Berger Parking Lot
•The Finest Local Culinary Delights
•Great Local Music
•Historic - Cultural Oyster Tent
•Acme "Oyster Eating Contests"
•New Orleans Fish House "Largest Oyster Contest"
•P&J "Shucking Contest"
Url: http://www.neworleansoysterfestival.org/
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| Monday, June 07, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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| Tuesday, June 08, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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On Tuesday, June 8, The Collection will celebrate the release of Unfinished Blues and the launch of the Louisiana Musicians Biography Series with “An Evening with Harold Battiste & Friends.” Festivities will begin with a patron party featuring a performance by the Ellis Marsalis Trio, an interview with Harold Battiste and co-author Karen Celestan, and a charity auction. Following the patron party, Jesse McBride and the Next Generation will lead a public concert at One Eyed Jacks in the French Quarter with Mr. Battiste’s friends and colleagues.
Patron Party
Tuesday, June 8 • 6–8:30 p.m.
Williams Research Center • 410 Chartres Street
The event will feature:
a performance by the Ellis Marsalis Trio
a conversation with Harold Battiste and his co-author Karen Celestan, moderated by Ben Sandmel
a silent, online, and live auction
a cocktail reception
Those attending the patron party will also receive:
a signed copy of Unfinished Blues
a CD featuring the work of Har...
Contact Info : Teresa Devlin
Email : teresad@hnoc.org
Url: http://www.hnoc.org
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All shows start at 8 p.m. and are open to the public.
June 21st movie: La Strada, Special Edition
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3 Courses - $25.00
5:30 - 7:30pm Nightly
Appetizers:
MISTA SALAD
Baby greens, sun-dried tomato vinaigrette, goat cheese, pine nuts
LEMON PARMESAN SALAD
Romaine, grape tomatoes, lemon & Parmesan dressing, garlic croutons, Parmigiano-Reggiano cheese
CORN & CRAB SOUP
Fresh crabmeat, roasted corn, red peppers, sweet cream
Entrees:
LOBSTER RAVIOLI
Our signature dish with Champagne butter sauce and caviar
BACCO SHRIMP
Jumbo Louisiana Gulf shrimp, garlic, rosemary, Abita Amber beer, Creole seasonings
ROASTED CHICKEN & STRACCI
Pulled chicken, spinach, basil, pasta rags, tomato sauce, Parmigiano-Reggiano cheese
Dessert:
ULTRA CHOCOLATE PANACOTTA
A rich chocolate creamy dessert served with a coulis of red raspberries and crowned with a dark chocolate curl
LEMON ICE BOX PIE
Cool and creamy lemon pie, with a lightly sweetened graham cracker crust, finished with fresh berries and raspberry coulis
SEASONAL SORBET
Contact Info : 504-522-2426
310 Chartres St
Url: http://www.bacco.com
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| Wednesday, June 09, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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| Thursday, June 10, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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Louisiana State Museum and the Midlo Center for New Orleans Studies present:
"The Whole World Pays Respects to Miss New Orleans: The World's Industrial and Cotton Centennial Exposition"
Thursday, June 10, 2010 at 6 PM
The Cabildo, Jackson Square
701 Chartres St, New Orleans, LA
Join Katie Hall, Curator of Decorative Arts, Louisiana State Museum, as she recreates the international atmosphere of the Exposition and explore its roots and historical significance.
The Louisiana State Museum's Second Thursdays are held on the second Thursday of each month, beginning at 6 PM.
Programs are free of charge
Refreshments courtesy of Friends of the Cabildo.
Contact Info : For more information, contact Brittany Mulla
504.568.8526 or bmulla@crt.state.la.us
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| Friday, June 11, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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Reception
Friday, June 11, 2010
6:00 p.m.–8:00 p.m.
The Historic New Orleans Collection
533 Royal Street, French Quarter
Forum
Saturday, June 12, 2010
Registration: 8:00 a.m., Sessions: 9:00 a.m.–4:00 p.m.
The Historic New Orleans Collection’s Williams Research Center
410 Chartres Street, French Quarter
HOW: Registration is required. Registration is $35 per person, $25 for students and teachers. Call (504) 523-4662 or visit www.hnoc.org to register.
WHY: Beans and rice is a classic New Orleans dish. Usually served on Monday, the traditional wash-day fare allowed New Orleanians to use the hambone from Sunday dinner and slow cook the meal all day, leaving time to do laundry. Neighborhoods all over the city continue to cook red beans and rice on Mondays, and the meal’s popularity spans generations, race and class.
Although a local tradition, beans and rice has cultural connections across the Atlantic world. Culinary historians trace the origins of the dish to...
Contact Info : Teresa Devlin
Email : teresad@hnoc.org
Url: http://www.hnoc.org
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| Saturday, June 12, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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A celebration of the favorite food of the summer, the Creole Tomato. This special delicacy is used in many Creole dishes and other local cuisine. Best of all, it's free to the public.
The festival takes place in the French Market area of the French Quarter of New Orleans.
Contact Info : French Market Corporation
504.522.2621
Email : akirk@frenchmarket.org
Url: http://www.frenchmarket.org/music_events.htm
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| Sunday, June 13, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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A celebration of the favorite food of the summer, the Creole Tomato. This special delicacy is used in many Creole dishes and other local cuisine. Best of all, it's free to the public.
The festival takes place in the French Market area of the French Quarter of New Orleans.
Contact Info : French Market Corporation
504.522.2621
Email : akirk@frenchmarket.org
Url: http://www.frenchmarket.org/music_events.htm
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| Monday, June 14, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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Chef Susan Spicer, prominent Winemakers and Sous Chefs from past Bayona years, will
give you a day long enlightening and FUN
Symposium with lunch and cocktail reception.
$265 per person
(Limited to 48 guests)
Contact Info : For details and reservations call 504-525-4455.
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All shows start at 8 p.m. and are open to the public.
June 14th movie: Seduced and Abandoned
621 St. Peter Stret
504-302-2692
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| Tuesday, June 15, 2010 |
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3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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Cocktails with Bayona and New Orleans Culinary Stars,
followed by a 5-course dinner, prepared by this assemblage of Chefs.
Gifts & surprises.
$260 per person
Contact Info : For details and reservations call 504-525-4455.
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3 Courses - $25.00
5:30 - 7:30pm Nightly
Appetizers:
MISTA SALAD
Baby greens, sun-dried tomato vinaigrette, goat cheese, pine nuts
LEMON PARMESAN SALAD
Romaine, grape tomatoes, lemon & Parmesan dressing, garlic croutons, Parmigiano-Reggiano cheese
CORN & CRAB SOUP
Fresh crabmeat, roasted corn, red peppers, sweet cream
Entrees:
LOBSTER RAVIOLI
Our signature dish with Champagne butter sauce and caviar
BACCO SHRIMP
Jumbo Louisiana Gulf shrimp, garlic, rosemary, Abita Amber beer, Creole seasonings
ROASTED CHICKEN & STRACCI
Pulled chicken, spinach, basil, pasta rags, tomato sauce, Parmigiano-Reggiano cheese
Dessert:
ULTRA CHOCOLATE PANACOTTA
A rich chocolate creamy dessert served with a coulis of red raspberries and crowned with a dark chocolate curl
LEMON ICE BOX PIE
Cool and creamy lemon pie, with a lightly sweetened graham cracker crust, finished with fresh berries and raspberry coulis
SEASONAL SORBET
Contact Info : 504-522-2426
310 Chartres St
Url: http://www.bacco.com
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| Wednesday, June 16, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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| Thursday, June 17, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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Beer taps at the Puccini Bar will prominently feature NOLA Brewery products, including such favorites as NOLA Blonde, NOLA Brown and Hopitoulas IPA blonde. Also, menu items from the hotel’s Café de l’Opera have been crafted to compliment each beer. Live entertainment will be provided. Parking will be discounted in the hotel garage ($5) for event attendees.
Located in the heart New Orleans' famous French Quarter and on one of the world's most popular streets, The Inn On Bourbon consistently offers guests the finest personal service, superior accommodations and overall value.
Contact Info : For more information, contact Beth Ables at 504.524.7611. The Inn On Bourbon, 541 Bourbon Street, New Orleans, Louisiana. www.innonbourbon.com
[B][B][B]
Email : bables@innonbourbon.com
Url: http://www.innonbourbon.com
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| Friday, June 18, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
| |
|
Beer taps at the Puccini Bar will prominently feature NOLA Brewery products, including such favorites as NOLA Blonde, NOLA Brown and Hopitoulas IPA blonde. Also, menu items from the hotel’s Café de l’Opera have been crafted to compliment each beer. Live entertainment will be provided. Parking will be discounted in the hotel garage ($5) for event attendees.
Located in the heart New Orleans' famous French Quarter and on one of the world's most popular streets, The Inn On Bourbon consistently offers guests the finest personal service, superior accommodations and overall value.
Contact Info : For more information, contact Beth Ables at 504.524.7611. The Inn On Bourbon, 541 Bourbon Street, New Orleans, Louisiana. www.innonbourbon.com
[B][B][B]
Email : bables@innonbourbon.com
Url: http://www.innonbourbon.com
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Friday, June 18, 2010
Show: 6:00–8:00 p.m. Doors open at 5:30 p.m.
533 Royal Street
Admission is $10, free for THNOC members, and includes 3 complimentary beverages.
Guests must be 21 or older to enter.
Memberships begin at $35.00 per household.
Now in its third year, Concerts in the Courtyard offer budget-friendly opportunities to enjoy a favorite New Orleans artist and cocktail in a beautiful courtyard setting. All shows are held at The Historic New Orleans Collection’s Royal Street complex, 533 Royal Street. The Collection’s exhibition and gift shop are open to guests during concerts.
The spring series, sponsored by AOS, concludes on June 18 with music by Wanda Rouzan and cocktails by Firefly Sweet Tea Vodka.
Contact Info : Teresa Devlin
Email : teresad@hnoc.org
Url: http://www.hnoc.org
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The Inn On Bourbon is located at the site of the French Opera House and continues to celebrate its history with the live performance series, “Opera Returns to Bourbon Street”. The event features performances of great classics by the vocal group "Bon Operatit!" Admission is Free!
Special $5 parking at The Inn On Bourbon is extended to all guests attending the performances.
Contact Info : Located in the heart New Orleans' famous French Quarter and on one of the world's most popular streets, The Inn On Bourbon consistently offers guests the finest personal service, superior accommodations and overall value. For more information, contact Beth Ables at 504.524.7611. The Inn On Bourbon, 541 Bourbon Street, New Orleans, Louisiana. www.innonbourbon.com
Email : bables@innonbourbon.com
Url: http://www.innonbourbon.com
| |
| Saturday, June 19, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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|
Friday, June 18, 2010
Show: 6:00–8:00 p.m. Doors open at 5:30 p.m.
533 Royal Street
Admission is $10, free for THNOC members, and includes 3 complimentary beverages.
Guests must be 21 or older to enter.
Memberships begin at $35.00 per household.
Now in its third year, Concerts in the Courtyard offer budget-friendly opportunities to enjoy a favorite New Orleans artist and cocktail in a beautiful courtyard setting. All shows are held at The Historic New Orleans Collection’s Royal Street complex, 533 Royal Street. The Collection’s exhibition and gift shop are open to guests during concerts.
The spring series, sponsored by AOS, concludes on June 18 with music by Wanda Rouzan and cocktails by Firefly Sweet Tea Vodka.
Contact Info : Teresa Devlin
Email : teresad@hnoc.org
Url: http://www.hnoc.org
| |
|
The Inn On Bourbon is located at the site of the French Opera House and continues to celebrate its history with the live performance series, “Opera Returns to Bourbon Street”. The event features performances of great classics by the vocal group "Bon Operatit!" Admission is Free!
Special $5 parking at The Inn On Bourbon is extended to all guests attending the performances.
Contact Info : Located in the heart New Orleans' famous French Quarter and on one of the world's most popular streets, The Inn On Bourbon consistently offers guests the finest personal service, superior accommodations and overall value. For more information, contact Beth Ables at 504.524.7611. The Inn On Bourbon, 541 Bourbon Street, New Orleans, Louisiana. www.innonbourbon.com
Email : bables@innonbourbon.com
Url: http://www.innonbourbon.com
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|
Full day and evening of activities: family-friendly day; patron party, auction and adult gala featuring Broadway performers in the evening.
Contact Info : For tickets and more information, go to <http://r20.rs6.net/tn.jsp?t=bqdqgvdab.0.0.xlmbgpcab.0&p=http%3A%2F%2 Fwww.le
petittheatre.com%2F&id=preview>
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Researching your New Orleans Property
Presented by Friends of the Cabildo
in conjunction with the Preservation Resource Center.
Robert J. Cangelosi, Jr. will present a 3 hour in depth program on historic home research.
Saturday, June 19th
9:30 a.m.
Old U.S. Mint
400 Esplanade Avenue
Space is limited. Contact the PRC at 581-7032 for reservations.
Admission is $35.00, $25.00 for FOC and PRC Members!
For more information on this event,
please contact Rachel Vives at (504)523-3939 or rachel@friendsofthecabildo.org.
All proceeds are raised in support of the Louisiana State Museum and its exhibits and programs.
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SpeakEasy! An Affair to Remember!
A night of sipping and swirling! A benefit for a swell cause!
New Orleans Athletic Club Ballroom
222 N. Rampart Street
Swing to the crazy tunes of the Loose Marbles.
Open bar with great libations and fabulous food.
"Cotton Club" Patron Party $150 7-8 p.m.
"The Jive" General Party $50 8-11 p.m.
To purchase tickets, go to www.northrampartmainstreet.org
Contact Info : For more information, contact:
Laurie Toups, Executive Director
North Rampart Main Street, Inc.
504-256-4848
manager@northrampartmainstreet.org
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| Sunday, June 20, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
| |
| Monday, June 21, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
| |
| Tuesday, June 22, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
| |
|
3 Courses - $25.00
5:30 - 7:30pm Nightly
Appetizers:
MISTA SALAD
Baby greens, sun-dried tomato vinaigrette, goat cheese, pine nuts
LEMON PARMESAN SALAD
Romaine, grape tomatoes, lemon & Parmesan dressing, garlic croutons, Parmigiano-Reggiano cheese
CORN & CRAB SOUP
Fresh crabmeat, roasted corn, red peppers, sweet cream
Entrees:
LOBSTER RAVIOLI
Our signature dish with Champagne butter sauce and caviar
BACCO SHRIMP
Jumbo Louisiana Gulf shrimp, garlic, rosemary, Abita Amber beer, Creole seasonings
ROASTED CHICKEN & STRACCI
Pulled chicken, spinach, basil, pasta rags, tomato sauce, Parmigiano-Reggiano cheese
Dessert:
ULTRA CHOCOLATE PANACOTTA
A rich chocolate creamy dessert served with a coulis of red raspberries and crowned with a dark chocolate curl
LEMON ICE BOX PIE
Cool and creamy lemon pie, with a lightly sweetened graham cracker crust, finished with fresh berries and raspberry coulis
SEASONAL SORBET
Contact Info : 504-522-2426
310 Chartres St
Url: http://www.bacco.com
| |
| Wednesday, June 23, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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|
|
| Thursday, June 24, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
| |
| Friday, June 25, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
| |
| Saturday, June 26, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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|
|
|
|
| Sunday, June 27, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
| |
| Monday, June 28, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
| |
|
MONDAY, JUNE 28, 2010, 11:00 A.M.
ASTOR CROWNE PLAZA HOTEL, ST. CHARLES ROOM
739 CANAL STREET, NEW ORLEANS
| |
| Tuesday, June 29, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
| |
|
3 Courses - $25.00
5:30 - 7:30pm Nightly
Appetizers:
MISTA SALAD
Baby greens, sun-dried tomato vinaigrette, goat cheese, pine nuts
LEMON PARMESAN SALAD
Romaine, grape tomatoes, lemon & Parmesan dressing, garlic croutons, Parmigiano-Reggiano cheese
CORN & CRAB SOUP
Fresh crabmeat, roasted corn, red peppers, sweet cream
Entrees:
LOBSTER RAVIOLI
Our signature dish with Champagne butter sauce and caviar
BACCO SHRIMP
Jumbo Louisiana Gulf shrimp, garlic, rosemary, Abita Amber beer, Creole seasonings
ROASTED CHICKEN & STRACCI
Pulled chicken, spinach, basil, pasta rags, tomato sauce, Parmigiano-Reggiano cheese
Dessert:
ULTRA CHOCOLATE PANACOTTA
A rich chocolate creamy dessert served with a coulis of red raspberries and crowned with a dark chocolate curl
LEMON ICE BOX PIE
Cool and creamy lemon pie, with a lightly sweetened graham cracker crust, finished with fresh berries and raspberry coulis
SEASONAL SORBET
Contact Info : 504-522-2426
310 Chartres St
Url: http://www.bacco.com
| |
| Wednesday, June 30, 2010 |
|
3 Courses - $35.00
All Night, Every Night
Appetizers
GRILLED TUNA
with local goat cheese, spicy mirliton relish and frisée tossed
in a preserved lemon vinaigrette
CREOLE TOMATO SALAD
with arugula, a fire roasted corn vinaigrette, boudin croutons
and boiled peanuts
Entrees:
HICKORY GRILLED BLACK DRUM
with grilled peaches and a panzanella salad of bacon, pecans,
basil and ciabatta bread
JUMBO LOUISIANA SHRIMP
with caper dill hummus, fried avocados, feta cheese tossed mizuna and a vanilla red wine reduction
PARMESAN GRILLED OYSTERS
with pappardelle pasta, baby peas, crispy tasso and a tarragon tomato sauce
Dessert
CHILLED CITRON PIE
lemon custard and lime curd in a graham cracker crust
Contact Info : 504-598-1200
115 Bourbon St.
Email : cmarciante@neworleans-food.com
Url: http://www.redfishgrill.com
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|
