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Thanksgiving à la carte at Le Pavillon Hotel

To celebrate the holidays, Le Pavillon Hotel’s signature restaurant, Bijoux, is hosting an à la carte Thanksgiving dinner on Thursday, Nov. 28 from 1-10 p.m. Bijoux welcomes guests to pick and choose their Thanksgiving dining experience with dish options including butter roasted turkey, seared French chicken breast, yellow stone cheese grits, fire-roasted corn pudding, and honey chipotle-sesame glazed carrots to name a few. Holiday sweet tooth cravings will be satisfied with pumpkin pie, sweet bourbon pecan pie or triple chocolate cake.

Price is $22/person. Call 504.620.4126 to make your reservation.

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à la carte menu
Thanksgiving at Bijoux Restaurant
Thursday, November 28th | Served from 1:00pm – 10:00pm
thanksgiving menu…
[ $22 per person ]
| select one
BEAUJOLAIS NOUVEAU ORANGE CRANBERRY SAUCE
FIG & RAISIN CONSERVE CRANBERRY-CHERRY RELISH
desserts
PUMPKIN PIE
BOURBON PECAN PIE TRIPLE CHOCOLATE CAKE
featured items…
*CRAWFISH GNOCCHI, $30
crawfish, aged shaved parmesan cheese,
melted heirloom tomatoes, scallions, gouda béchamel, old bay & ritz popcorn crust
*PAN-SEARED BEEF TENDERLOIN, $42
1855 8oz. beef tenderloin, yukon gold au gratin, crispy brussels sprouts, gorgonzola, toasted almonds, marchand de vin demi-glace, garlic & caramelized shallot compound butter
*GULF SHRIMP & GRITS, $30
tasso ham, worcestershire butter, gulf shrimp, fire-roasted red peppers, parmesan yellow stone grits, gulf shrimp
*BRONZED GULF BLACK GROUPER, $33
mango-lime & lump crab gastrique, yukon gold potato mousseline
*FRENCHED LAMB LOLLIPOP, $35
maître d’hôtel butter, roasted sweet potato fondant, port wine cranberry reduction, and farmers petite honey carrots
sauces
mains
*PERFECT BUTTERED ROASTED TURKEY
choice of dark or white meat
*SEARED FRENCH CHICKEN BREAST
| select one
side dishes
YELLOW STONE CHEESE GRITS FIRE-ROASTED CORN PUDDING
ROASTED SWEET POTATO CASSEROLE
with candied pralines
YUKON GOLD POTATO GRATIN
vegetables
*HARICOT VERTS
with peppered nueske bacon
PAN-ROASTED BRUSSEL SPROUTS
HONEY CHIPOTLE-SESAME GLAZED CARROTS
SMOKED FINGERLING POTATO MOUSSELINE
Derek McKenna
[ executive chef ]
| select one
| select one
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*Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.


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Native of New Orleans, who endured 20yrs cruel Minnesota Cold, I decided at 42yrs old it was time to pack up my then 6yr old and come back to my roots. I am all things that would challenge the belief of growing up in New Orleans. I was a 16yr old teen mother of a preterm 2lb baby girl born with a disability. With the help of my mother who had her own struggles. We survived the obstacles laid before us. I'm the proud mother of three children with two failed adoptions, as well as a grandmother of three, two grandsons and a granddaughter. I survived two abusive marriages. I successfully ran a soulfood restaurant and catering company in Minnesota for 12 years. I started creating custom cakes after the murder of my beloved cousin Melvin Paul.  He survived Katrina only to go to Minneapolis six months later to be murdered over a parking spot dispute.  I put my all into my cake business over the years as House of Cakes was started right out of my house in honor of him. I thought by having the big house on the hill, a husband, having a family, foster/adoptive mother at that, being involved in all things that matter, plus having the funds to match would cure me in a sense; but most of it poisoned my heart and soul. I had a broken heart and I felt deep down the only way to repair it was to get back to my roots, my soul, my home,  myself, my New Orleans. I'm here and I'm loving it. Even being in the so called Blighted Area of New Orleans and not having all the financial and material security, I'm happy. I am determined that She, yes New Orleans is a woman is just like me; together we will overcome and will rise from all that tried to kill our spirit. Nothing like starting from the bottom and making your way back up! I'm down in the boot, but I know I have a nice floppy hat awaiting my destiny...

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