Reveillon dinners still available in Uptown, Mid-City

Christmas may be over, but that doesn’t mean that it’s too late to ring in the New Year with holiday festivities New Orleans-style.

Some of the city’s most famous restaurants are still offering Reveillon dinners, a delectable dish of Creole tradition dating back to mid-1800s, through the end of December.

Roughly 50 restaurants around the city offer multi-course, pre fix menus, ranging in cost from $40 to $110. The participating eateries range from the traditional fine-dining scene such as Commander’s Palace in the Garden District to New Orleans newcomers, such as Rue 127, a New American-style restaurant in Mid-City that opened in 2011.

The Reveillon tradition started in the 19th Century, when Creole families would come back from midnight Mass and celebrate the break of Christmas eve fasting with a lavish dinner. The meal, which would start around 2 a.m. Christmas morning, would include multiple courses, including entrees, pies, desserts, after-dinner drinks and even coffee.

Over time, the tradition evolved. Now, restaurants offer the menus through Dec. 31, creating multi-course, specially crafted seasonal dishes. Several are advertised by the New Orleans Tourism Marketing Corporation in “Follow Your Joy,” a holiday version of the campaign “Follow Your NOLA.”

Below are restaurants in or near Uptown and Mid-City that will offer the special deal through New Year’s Eve.

UPTOWN/GARDEN DISTRICT

Albertine’s Tea Room
From $48

FIRST COURSE (CHOICE OF)
•Oyster Stew
•Duck Gumbo with Rice
•Turtle Soup au Sherry

SECOND COURSE (CHOICE OF)
•Columns House Salad of Organic Mixed Greens, Hearts of Palm, Fresh Cut Pepper, Shredded Carrots, tossed with Honey Balsamic Vinaigrette
•Beets, Frisée & Bleu Cheese with Cane Vinaigrette

THIRD COURSE (CHOICE OF)
•Pan-Seared Diver Scallops with Roasted Corn, Asparagus & Louisiana Shrimp Relish with Roasted Tomato Beurre Blanc
•Veal Osso Buco with Roasted Garlic Mashed Potato
•Roasted Duck Breast with Pommes Anna
•Charred Atlantic Salmon brushed with Sweet Soy with Shrimp Mirliton Dressing

FOURTH COURSE (CHOICE OF)
•Chocolate Ganache Tart Topped with a Raspberry Reduction
•Ginger Crème Brûlée

Brigtsen’s Restaurant
From $48

FIRST COURSE (CHOICE OF)
•Oyster Chowder with Bacon & Fennel
•Filé Gumbo with Chicken & Andouille Sausage

SECOND COURSE (CHOICE OF)
•House Salad with Satsumas, Spiced Pecans, Feta, Croutons, Pickled Red Onion & Cane Vinegar Dressing
•Baked Oyster Bienville & Baked Oyster LeRuth
•BBQ Shrimp with Shrimp Calas

THIRD COURSE (CHOICE OF)
•Roast Duck à l’Orange with Dirty Rice & Louisiana Citrus Sauce
•Stuffed Fillet of Flounder with Seafood Dressing & Lemon Mousseline
•Pan-Roasted Pork Tenderloin with Roasted Vegetables & Apple Cider Pan Gravy

FOURTH COURSE (CHOICE OF)
•Sweet Potato Bread Pudding with Pecan Praline Sauce
•Eggnog Crème Brûlée
•Pecan Pie with Caramel Sauce

Commander’s Palace
From $110

FIRST COURSE
•Caminada Pass Oyster: Gin, Juniper & Sage Sorbet with Toasted Sumac, Salt & Rosemary, Scorched Tableside

SECOND COURSE
•Stone Crab & Caviar Finger Sandwich: Commanders-Made Whipped Butter, Pickled Radish, Sliced Cucumber, Cornichon & Grated Egg Yolk with Champagne Crème Fraîche

THIRD COURSE
•”The Christmas Goose”: Cast Iron Seared Foie Gras, Foie Gras & Goose Egg Custard, Goose Confit & Mincemeat Pie with a Cranberry & Aged Sherry Cobbler Cocktail

LE COUP DE MILIEU (A CUP IN THE MIDDLE)
Sample Size Cocktail

FIFTH COURSE
•Sea Scallop & Hoppin’ John Stew: Slow Smoked Pig Trotters Braised Down with Bitter Turnip, Sweet Potato & Mustard Greens with Heirloom Louisiana Beans, Puffed Falcon Mill Rice and Spicy Ham Bone Broth

SIXTH COURSE
•Black Truffle Butter Stuffed Petit Poussin: Sage & Fire Roasted Chestnut Dressing with Little Roots, Whiskey Roasted Pumpkin Cream & Truffled Chicken Liver Jus Roti

SEVENTH COURSE
•Kobe Beef ”Steak Stanly”: Grilled Tenderloin of American Kobe Beef over French Potato Puree with Crispy Horseradish Ribbon, Brûléed Banana & House-Made Worcestershire Demi-Glace

EIGHTH COURSE
•Sticky Toffee Pudding: Old New Orleans Rum Soaked Fig & Medjool Date Pudding with Louisiana Pecans, Burnt Marshmallow & Chocolate-Sambuca Ice Cream

Emeril’s Delmonico
From $60

FIRST COURSE (CHOICE OF)
•Baked Oysters Dunbar with Artichoke & Parmesan
•Mississippi Rabbit Crepe with Tasso & Sweet Potato

SECOND COURSE (CHOICE OF)
•Lobster Bisque
•Delmonico Salad of Iceberg Lettuce, Broccoli, Carrots & Beets

THIRD COURSE (CHOICE OF)
•Crab-Stuffed Fillet of Flounder with Asparagus, Mushroom, Fingerling Potato, Pimenton & Hollandaise
•Pan Roasted Lamb T-Bone with White Bean Ragout, Winter Greens, Satsuma & Green Olive

FOURTH COURSE (CHOICE OF)
•Buttered Rum Crème Brûlée & Pecan Praline
•Chocolate Chestnut Mousse Cake with Satsuma Coulis & Chocolate Shavings

Matt & Naddie’s
From $40

FIRST COURSE
•Oyster Patty Hand Pie with Rockefeller Puree

SECOND COURSE (CHOICE OF)
•Our Own Head Cheese with Everything House-Made: Herb Crackers, Creole Mustard, Pickled Cucumber & Carrot
•Egg in a Nest with Crispy Deep Fried Soft Boiled Egg, Arugula, Beet & Rémoulade

THIRD COURSE (CHOICE OF)
•Chicken Rochambeau with House-Cured & Shaved Homeplace Pastures Pork Shoulder, Roasted Root Vegetable, Marchand de vin & Béarnaise
•Shrimp & Ricotta Ravioli with Abita Christmas Ale Coulis Piquant & Fried Spinach

FOURTH COURSE
•Reveillon Roulade with Chocolate Génoise, Chestnut Cream, Espresso Reduction & Ganache

Upperline Restaurant
From $45

FIRST COURSE (CHOICE OF)

•Turtle Soup au Sherry
•Creole Gumbo
•Glass of Madeira Wine with Spiced Pecans

SECOND COURSE (CHOICE OF)
•Original Fried Green Tomato with Shrimp Rémoulade
•Crispy Louisiana Oysters Saint Claude
•Duck & Andouille Étouffée with Louisiana Pepper Jelly
•Watercress, Stilton, Pecan Salad

THIRD COURSE (CHOICE OF)
•Sautéed Fish Meunière with Crabmeat
•Creole Shrimp & Grits
•Grilled Fish Piquant with Hot & Hot Shrimp
•Slow Roasted Duckling with choice of Garlic Port, Spicy Kimchi or Ginger Peach
•Rack of Lamb with Madeira Mint Sauce

FOURTH COURSE (CHOICE OF)
•Thomas Jefferson’s Crème Brûlée
•Honey-Pecan Bread Pudding with Toffee Sauce
•Louisiana Pecan Pie with Chantilly Cream
•Brandy Alexander
•Irish Coffee

MID-CITY/ESPLANADE RIDGE

Cafe Degas
From $42

FIRST COURSE
•Crab & Fennel Salad with Baby Arugula, Grapefruit, Mint, Crispy Shallots & Tarragon Vinaigrette

SECOND COURSE
•Crawfish Ravioli with Crawfish, Duxelles & Lemon Beurre Blanc

THIRD COURSE
•Rack of Lamb and Merguez Sausage with Provençale Ratatouille, Haricots Verts, Fingerling Potatoes & Smoked Vidalia Onions, served au Jus

FOURTH COURSE
•Chocolate Pot de Crème, a Creamy Chocolate Custard Dessert served with Chantilly Cream

LAGNIAPPE
•A Glass of Ruby Port

Rue 127
From $55

FIRST COURSE
•Daily selection of Canapés

SECOND COURSE (CHOICE OF)
•Burrata Toast with Copa, Citrus, Radish & Herb Vinaigrette
•Turtle Soup au Sherry with Pressed Egg
•Pasta Carbonara with Pancetta, Parmesan & Cured Egg Yolk

THIRD COURSE (CHOICE OF)
•Roasted Shrimp with White Beans, Bacon, Molasses & Chili Butter
•Feuillette with Frog Legs, Sweetbreads, Capers & Brown Butter
•Beef Tartare with Radish, Caviar, Lemon & Asian Style Aioli

FOURTH COURSE (CHOICE OF)
•Boudin-Stuffed Quail with warm Salad, Champagne Vinaigrette & Sorghum Glaze
•Chicken Ballentine with Foie Gras, Hominy Spoon Bread, Tarragon & Asparagus
•Scallops with Fennel, Oyster Mushrooms, Orange Emulsion & Pommes Puree
•Lamb with Lentils, Fig, Rapini & Yogurt

FIFTH COURSE (CHOICE OF)
•Taleggio with Honey & Apple
•Sorbet – choice of daily selection
•Chocolate Peanut Bombe with Caramel & Peanut Brittle
•Lemon Soufflé Cake with Lemon Tuile, Coconut Granola & Ricotta Ice Cream