Mardi Gras Special Dinner #205: A Tribute to Galatoire’s, a Bourbon Street Legend

Date February 28, 2017, Tuesday
Time 7:00 pm - 10:30 pm
Price $75.00
Phone 734.663.3663

When Jean Galatoire moved to New Orleans from the small town of Pardies, France in the late 1800’s, he brought with him a repertoire of classic French dishes. By using New Orleans’ ingredients to recreate these classics, he developed a menu for the restaurant he opened in 1905 that would integrate the zeal of Nola’s cuisine with familial French dining. While Galatoire’s focus on Creole tradition immediately appealed to the upper echelon of New Orleans' society, their culture has always remained an unpretentious testament to the vigor of Bourbon Street. Over the decades, the Galatoire family has maintained their restaurant as an integral part of New Orleans, never wavering on its history of impeccable service and refined cuisine, nor it’s festive charm.

Chef Alex Young’s menu for our Mardi Gras Special dinner #205 is an acknowledgment of the impact Galatoire’s has made on New Orleans' dining. Just as Zingerman’s prides itself on using regional ingredients, Galatoire’s is known for incorporating local product into their dishes so that their menu reflects only the best of what New Orleans has to offer. Both the Roadhouse and Galatoire’s use freshly sourced fish from the Gulf, resulting in seafood dishes that present the highest quality flavor. Chef Alex will feature a mildly sweet Red Drum en Papillote Sardou for Mardi Gras that will exemplify this quality in a style that reflects the créme de la créme of Nola’s Creole cuisine. Join us on Tuesday, February 28th, as we celebrate with additional delights, such as Filet Mignon March de Vin and Seafood Gumbo. As for dessert, the King Cake Bread Pudding will be the life of the party, of course!

DINNER MENU

Appetizer:
Roasted Duck Crepe
with port sherry glacé

Soup:
Seafood Okra Gumbo
with crab and shrimp

Salad:
Crab & Avocado Maison
with creole mustard aioli

Entrees:
Red Drum en Papillote Sardou
with artichoke hearts & hollandaise
-or-
Filet Mignon au March de Vin

Dessert:
King Cake Bread Pudding