Flat View | Friday, February 10, 2012 |
|
 June 2010 | July 2010 | August 2010 |
| Thursday, July 01, 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, July 02, 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, July 03, 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
| |
|
|
| Sunday, July 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
| |
|
|
|
|
| Monday, July 05, 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, July 06, 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, July 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
| |
|
|
|
Every Wednesday in July, St. Anna's Episcopal Church (1313 Esplanade Ave.) presents a summer concert series with dinner.
A gospel healing mass will begin at 6:30pm followed by a concert and dinner from 7:30 to 8:30 pm for a $10 admission. Professional artists and musicians enter free, along with medical services via our St. Anna's Medical Mission (SAMM).
Url: http://www.saintannas.blogspot.com
| |
| Thursday, July 08, 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, July 09, 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
| |
|
Social Summit 2010 - July 9 & 10 Hotel Monteleone
Social Media education and training for Small Business Owners, Non-profit champions, and entrepreneurs. Learn basic and advanced skills to utilize free and low cost techniques (Twitter, Facebook, Web design/optimization, new Marketing, etc).
Make your business more profitable, reach a new audience, learn latest technology for affordable websites/updates/services, E-commerce, and more!
Experts in supportive business services: New insurance laws, cost-effective insurance/legal/tax approaches, web-technology experts, LA Small Business Development Center services, and more!
$299 (register by June 1) $349 (regular registration)
Any questions, please contact The Social Project at 504-324-1803 or info@thesocialproject.com[B][B][B]
Contact Info : The Social Project
Crystal Wade - Program Coordinator
crystal@thesocialproject.com
Email : info@thesocialproject.com
Url: http://www.socialsummit2010.com
| |
| Saturday, July 10, 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
| |
|
Social Summit 2010 - July 9 & 10 Hotel Monteleone
Social Media education and training for Small Business Owners, Non-profit champions, and entrepreneurs. Learn basic and advanced skills to utilize free and low cost techniques (Twitter, Facebook, Web design/optimization, new Marketing, etc).
Make your business more profitable, reach a new audience, learn latest technology for affordable websites/updates/services, E-commerce, and more!
Experts in supportive business services: New insurance laws, cost-effective insurance/legal/tax approaches, web-technology experts, LA Small Business Development Center services, and more!
$299 (register by June 1) $349 (regular registration)
Any questions, please contact The Social Project at 504-324-1803 or info@thesocialproject.com[B][B][B]
Contact Info : The Social Project
Crystal Wade - Program Coordinator
crystal@thesocialproject.com
Email : info@thesocialproject.com
Url: http://www.socialsummit2010.com
| |
|
July 10, 2010
8am
The Encierro of 2010 is scheduled for Saturday July 11, 2009 at precisely 8am. The event will replicate and pay homage to the world famous Encierro of Pamplona, Spain, aka The Running of the Bulls. However, only our bulls are members of New Orleans' all-female flat-track derby team the Big Easy Rollergirls!
The event will "officially" begin at 7am at the Three Legged Dog bar on the corner of Conti Street and Burgundy Street in the French Quarter section of New Orleans. Sangria, Spanish wines, and good cheer will be available.
The run will begin at 8 am and will end at the Gazebo Cafe in Latrobe Park on the corner of Ursulines Street and Decatur Street, where more Sangria, Spanish wine, tapas and good cheer will be available.
Url: http://www.NolaBulls.com
| |
| Sunday, July 11, 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, July 12, 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, July 13, 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
| |
|
|
|
On Tuesday, July 13th, at 12 noon join the Arts Council online for our latest webinar, Making Money with Your Music: Songs and Recordings.
Presented by ELLA Project supervising attorney Ashlye Keaton, this webinar will cover:
•Maximizing your revenue streams.
•The importance of owning your music.
•Making money from digital downloads.
•Music in film and television.
•Plus your questions via live chat!
For the link to this webinar, please email us (see contact info above).
Contact Info : Arts Council of New Orleans
818 Howard Ave., Ste. 300
New Orleans, LA 70113
Ph: 504-523-1465
Fx: 504-529-2430
Email : gmeneray@artscouncilofneworleans.org
Url: http://www.artscouncilofneworleans.org/index.php?topic=abp.legal>
| |
|
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, July 14, 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
| |
|
Galatoire’s Restaurant, the grand dame of time-honored restaurants in New Orleans, invites the public to help celebrate its 105th anniversary with a special dinner, July 14 at 7 p.m.
For $105, guests can enjoy four courses of Galatoire’s signature cuisine paired with traditional French wines provided by Republic National Distributing Company.
Contact Info : For more information and reservations, please contact Christi Gaudet at (504) 525-6022. Limited seating is available.
Email : christi.gaudet@galatoires.com
Url: http://www.galatoires.com
| |
|
Every Wednesday in July, St. Anna's Episcopal Church (1313 Esplanade Ave.) presents a summer concert series with dinner.
A gospel healing mass will begin at 6:30pm followed by a concert and dinner from 7:30 to 8:30 pm for a $10 admission. Professional artists and musicians enter free, along with medical services via our St. Anna's Medical Mission (SAMM).
Url: http://www.saintannas.blogspot.com
| |
| Thursday, July 15, 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, July 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
| |
| Saturday, July 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
| |
| Sunday, July 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
| |
| Monday, July 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
| |
| Tuesday, July 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
| |
|
|
|
TBD
Contact Info : Annie L. Flettrich
400 N. Peters Suite 209
New Orleans, LA
504.309.1423
Email : annie@fqba.org
| |
|
|
|
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, July 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
| |
|
Sip and sup at this four-day-long mixer, July 21-25, in the city that invented the cocktail. Enjoy lectures, book signings, dinner pairings, cooking and mixing demonstrations.
"The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made." (taken from www.talesofthecocktail.com)
Contact Info : 538 Louisa Street
New Orleans, LA 70117
504-948-0511
Email : info@talesofthecocktail.com
Url: http://www.talesofthecocktail.com
| |
|
Every Wednesday in July, St. Anna's Episcopal Church (1313 Esplanade Ave.) presents a summer concert series with dinner.
A gospel healing mass will begin at 6:30pm followed by a concert and dinner from 7:30 to 8:30 pm for a $10 admission. Professional artists and musicians enter free, along with medical services via our St. Anna's Medical Mission (SAMM).
Url: http://www.saintannas.blogspot.com
| |
| Thursday, July 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
| |
|
Sip and sup at this four-day-long mixer, July 21-25, in the city that invented the cocktail. Enjoy lectures, book signings, dinner pairings, cooking and mixing demonstrations.
"The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made." (taken from www.talesofthecocktail.com)
Contact Info : 538 Louisa Street
New Orleans, LA 70117
504-948-0511
Email : info@talesofthecocktail.com
Url: http://www.talesofthecocktail.com
| |
|
|
| Friday, July 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
| |
|
Sip and sup at this four-day-long mixer, July 21-25, in the city that invented the cocktail. Enjoy lectures, book signings, dinner pairings, cooking and mixing demonstrations.
"The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made." (taken from www.talesofthecocktail.com)
Contact Info : 538 Louisa Street
New Orleans, LA 70117
504-948-0511
Email : info@talesofthecocktail.com
Url: http://www.talesofthecocktail.com
| |
|
Friday, July 23rd-Sunday, July 25th
Everything in both store locations will be 33% OFF to celebrate 33 years in business! (That includes sale merchandise, too.)
Url: http://www.feetfirststores.com
| |
| Saturday, July 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
| |
|
Sip and sup at this four-day-long mixer, July 21-25, in the city that invented the cocktail. Enjoy lectures, book signings, dinner pairings, cooking and mixing demonstrations.
"The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made." (taken from www.talesofthecocktail.com)
Contact Info : 538 Louisa Street
New Orleans, LA 70117
504-948-0511
Email : info@talesofthecocktail.com
Url: http://www.talesofthecocktail.com
| |
| Sunday, July 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
| |
|
Sip and sup at this four-day-long mixer, July 21-25, in the city that invented the cocktail. Enjoy lectures, book signings, dinner pairings, cooking and mixing demonstrations.
"The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made." (taken from www.talesofthecocktail.com)
Contact Info : 538 Louisa Street
New Orleans, LA 70117
504-948-0511
Email : info@talesofthecocktail.com
Url: http://www.talesofthecocktail.com
| |
| Monday, July 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
| |
| Tuesday, July 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
| |
|
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, July 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
| |
|
Every Wednesday in July, St. Anna's Episcopal Church (1313 Esplanade Ave.) presents a summer concert series with dinner.
A gospel healing mass will begin at 6:30pm followed by a concert and dinner from 7:30 to 8:30 pm for a $10 admission. Professional artists and musicians enter free, along with medical services via our St. Anna's Medical Mission (SAMM).
Url: http://www.saintannas.blogspot.com
| |
| Thursday, July 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
| |
|
|
|
Please join Captain Hosli and members of the 8th District on Thursday, July 29, 2010 at 6:30 p.m., for our Crime Walk, which will begin at Jackson Square. This event will occur simultaneously in all eight police districts and provide an opportunity for the police and residents to come together and "walk the beat" as one. Please join us!
Contact Info : Sgt. Jonette Williams, Community Coordinator
504-239-0356
Email : jrwilliams@cityofno.com
| |
| Friday, July 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
| |
| Saturday, July 31, 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
| |
|
|
