Restaurant R'evolution Menu (Update 2025)
Welcome to Restaurant R'evolution, a culinary gem nestled in the heart of New Orleans. This exquisite establishment merges the art of fine dining with the vibrant flavors of Cajun, Creole, and seafood.
The menu is a celebration of innovation and tradition, featuring standout dishes like the Fire Roasted Short Ribs & Lobster and the luxurious Death by Gumbo, lauded for its rich, dark roux and succulent quail. The salads, including the Hearts of Cajun Romaine and Burrata and Fruit, set a refreshing tone before the main event.
Each plate is presented beautifully, making use of local ingredients to evoke comfort and sophistication. From the Blue Crab Beignets to the Butter Poached Lobster Tail, every bite transports you deeper into the culinary culture of New Orleans. Diners leave not just satiated, but with memorable experiences wrapped in genuine Southern hospitality.
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, Filé Rice
CREOLE SNAPPING TURTLE SOUP
Deviled Quail Eggs, Madeira
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 Rémoulades
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
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 PÂTÉ TERRINE
Chef’s Daily Creation
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
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
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
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
LOUISIANA SEAFOOD GUMBO
Scallion Rice
DEATH BY GUMBO
Whole Roasted Quail, Andouille, Oysters, Filé Rice
CREOLE SNAPPING TURTLE SOUP
Deviled Quail Eggs, Madeira
GUMBOS & SOUP
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 Rémoulades
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
APPETIZERS
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 PÂTÉ TERRINE
Chef’s Daily Creation
POTTED MEATS & TERRINES
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
GULF & SEA
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
STEAKS & CHOPS
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
SIDE DISHES
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