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.

thanksgiving-menu-2019thanksgiving-menu-2019

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
| select two
*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.


Private Carriage Trip of French Quarter from Orleans

Groupon src=”https://ad.linksynergy.com/fs-bin/show?id=ZmgYjviNGr8&bids=503840.12856834708&type=2&subid=0″ >

This site uses Akismet to reduce spam. Learn how your comment data is processed.