January 4 2020 | news

This year, there are more opportunities to celebrate the holidays with family, friends and delicious food at Galatoire’s and Galatoire’s “33” Bar & Steak with the announcement of expanded holiday hours. Galatoire’s, normally closed on Mondays, will be open on Monday, Dec. 23 and Monday, Dec. 30 for both lunch and dinner. Galatoire’s will also be open on Monday, Jan. 13 for the 2020 College Football Playoff National Championship. Galatoire’s “33” Bar & Steak will be open on Tuesday, Dec. 24 and Wednesday, Jan. 1 for both lunch and dinner. Both restaurants are featuring Revéillon culinary creations from Executive Chef Phillip Lopez now through Dec. 24.

Galatoire’s Réveillon menu

First Course:

Shrimp remoulade, Charred lemon or Fried oysters, garlic tabasco aioli

Second Course:

Turtle Soup or Roasted Beet Salad-Arugula, Louisiana citrus, Pistachio, Blue cheese, Champagne vinaigrette

Third Course:

Roasted Half Chicken-Brussel sprouts, bacon, caramelized onions, pickled peppers $45;

Fried Trout- crab Yvonne, Satsuma meuniere sauce $50; Confit Duck Leg- Black eyed pea and collard green cassoulet, meyer lemon gremolata $55; Grilled Filet Mignon-mushroom bordelaise, pommes puree $60 add foie gras +$15

Fourth Course:

Bread Pudding with Banana praline Sauce; Muscadine Sorbet-Elderflower Crema; Caramelized White chocolate pot de crème-cranberry compote, almond granola

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Galatoire’s “33” Bar & Steak Réveillon Menu

First Course:

Foie Gras Torchon: Pomegranate, Black Garlic, Brioche, Beet Licorice Puree; Jumbo Lump Crab Agnolotti: Wild Mushroom, Sweet Pea, Tomato, Vermouth Cream, Black Truffle

Second Course:

Lobster Bisque: Gilded Lobster Ballotine, Vanilla Tapioca, Potato Crisps; Chicory Salad:

Brown Butter Vinaigrette, Baby Radishes, Croutons, Tomatoes

Third Course:

Pan Roasted Halibut: Confit Fingerlings, Grilled Fennel, Persillade Sauce ($60); Roasted Black Duck Breast: Black Mole, Baby Carrots, Wild Pickled Cherries ($70); Grilled Eye of Ribeye: Smoked Potatoes, Roasted Parsnips, Fig Demi-Glace ($75)

Fourth Course:
Louisiana Citrus Tart: Citrus Custard, Meringue, and Bergamot Ice Cream; Petit Gateau: Hazelnut Praline, Caramelized White Chocolate; Strawberry & Pistachio Entremet: Strawberry Diplomat, Pistachio Sable, Pistachio Gelato

Call (504) 525-2021 to make your reservations today at Galatoire’s or call (504) 335-3932 to make your reservations at “33.” Reservations can also be made online through Tock for Galatoire’s and Galatoire’s “33” Bar & Steak.


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