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Restaurant Revolution

777 Bienville St French Quarter


Sample Menu

SOUPS & GUMBOS


  • SEAFOOD GUMBO

    Louisiana Seafood, Scallion Rice

    $15
  • OUR CHOICE

    DEATH BY GUMBO

    Roasted Quail, Andouille, Oysters, Filé Rice

    $18
  • CREOLE LOUISIANA SNAPPING TURTLE SOUP

    Deviled Quail Eggs, Madeira

    $15

SALADS


  • OUR CHOICE

    SAISON

    Gem Lettuces, Shaved Vegetables, Green Goddess, Champagne Vinaigrette

    $13
  • HEARTS OF CAJUN ROMAINE

    Fried Gulf Oysters, Baby Kale, Charred Lemon, Manchego, Anchovy Dressing

    $16
  • STRAWBERRY & BEETS

    Bitter Greens, Whipped Creole Cream Cheese, Pistachio, Preserved Orange

    $14

APPETIZERS


  • DRY AGE STEAK TARTARE

    Quail Yolk, Black Garlic Mustard, Pickles, Fingerling Potato

    $22
  • BLUE CRAB BEIGNETS

    Four Rémoulades

    $18
  • FIRE ROASTED OYSTERS

    Smoked Bienville Butter

    $18
  • SEARED FOIE GRAS

    Brioche Drop Biscuit, Cured Ham, Smoked Pecan, Barrel Aged Cane Syrup

    $25
  • OYSTERS ON THE HALF SHELL R’EVOLUTION STYLE

    Lemon-Horseradish Granita, Tabasco Verjus

    1/2 Dozen$16

    Dozen$30

    Addition of Choupique Caviar

    1/2 Dozen$12

    Dozen$24

  • WAGYU SHORT RIB BOUDIN

    Horseradish Crema, Red Onion Agrodolce

    $14

SALUMI SELECTIONS


Served with house-made accompaniments

  • PROSCIUTTO SAN DANIELE

    Pig, Coarse Salt, 12 months

    $16
  • “PIG OUT” BOARD

    4 Chef Selections, Feeds 2

    $28
  • FOIE GRAS PARFAIT

    Seasonal Preserves, Madeira Chantilly, Pork Rinds

    $22
  • FAMILIA BOARD

    6 Chef Selections "Binge Board", Feeds 4

    $36
  • WAGYU DAUBE GLACE

    Garlic Confit, Wild Mushroom

    $7
  • COUNTRY PATE TERRINE

    Chef's Selection

    $9

TRAMONTO'S CAVIAR STAIRCASE


Includes Alaskan salmon roe, trout roe, wasabi tobiko & traditional garnish with the following black caviar options. Vodka pairing available upon request.

  • PREMIUM STURGEON

    $105
  • IMPERIAL

    $140
  • CLASSIC RUSSIAN OSETRA

    $125
  • ROYAL SIBERIAN

    $80
  • ALL BLACK CAVIARS

    $350

CHEESE PLATE SELECTION


Served with house-made accompaniments

  • TWO CHEESE

    $13
  • THREE CHEESE

    $17

ENTREES


  • COVEY RISE FARMS CARROT RISOTTO

    Vialone Nano Rice, Carrot Top Pesto, Pea Greens, Pine Nut- Parmesan

    $25
  • B&W GULF SHRIMP AND CHEF JOHN FOLSE GRITS

    Kurobuta Pork Belly, Fennel, Pepper Jelly, Hollandaise

    $30
  • SEARED SEA SCALLOPS AND FOIE GRAS

    Truffle White Bean Purée, Celery Salad, Bacon Vinaigrette

    $43
  • WAGYU SHORT RIBS AND LOBSTER

    Saffron Roasted Squash, Charred Leeks, Bitter Greens, Garlic Caramel

    $48
  • WILD BOAR BOLOGNESE

    House Made Tagliatelle, Trinity Sofrito, Shallot-Herb Crumble

    $27
  • MATAGORDA BAY REDFISH

    Covey Rise Farms Root Vegetables, Caviar Beurre Blanc

    $38
  • RICOTTA GNOCCHI WITH LOBSTER

    Vanilla, Tarragon, Lobster Roe

    $35
  • TRIPTYCH OF QUAIL

    Southern-Fried, Boudin-Stuffed, Absinthe-Glazed

    $37

STEAKS AND CHOPS


  • 8-OZ FILET MIGNON

    $52
  • 14-OZ DELMONICO CUT RIB EYE

    $46
  • 40-OZ TOMAHAWK RIB EYE FOR TWO

    $110
  • SUPERIOR FARMS RACK OF LAMB

    $56

ACCOMPANIMENTS

  • HORSERADISH CREAM

    $4
  • BEARNAISE SAUCE

    $4
  • T-1 SAUCE

    $4
  • BLUE CHEESE CRUST

    $5
  • SAUTEED JUMBO LUMP CRAB

    $18
  • BOURBON CURED BONE MARROW

    12
  • TRUFFLE BUTTER

    $7
  • SAUTÉED SHRIMP

    $9
  • SEARED FOIE GRAS

    $16
  • SAUTÉED MAINE LOBSTER

    $20

Each steak is accompanied with Marchand de Vin sauce. We serve the finest 1855 USDA Black Angus steaks selected to our specifications and aged no less than 28 days. All of our steaks are seasoned with sea salt and cracked black pepper then charred on our 1200°F broiler.

SIDE DISHES

  • GRILLED ASPARAGUS, HOLLANDAISE

    $9
  • BRICK OVEN BRUSSELS SPROUTS, BACON

    $9
  • DIRTY WILD RICE

    $9
  • WAGYU POACHED POTATOES & PEARLS

    $9
  • CREOLE CREAM CHEESE POTATOES

    $9
  • BACON BRAISED GREENS

    $9
  • CRAWFISH CAVATELLI

    $9
  • FOLSE BLUE CORN GRITS

    $9


About (from their website)

OUR STORY

Take one city steeped in tradition and fortified with a tenacious spirit. Combine it with a cross-cultural fusion of food and flavors built on the culinary history of seven nations that contributed to its unique flavor. Toss in two world-famous chefs with very different backgrounds, and what do you get? Restaurant R’evolution, the first joint venture of award-winning chefs John Folse and Rick Tramonto. Offering modern, imaginative reinterpretations of classic Cajun and Creole cuisine, Restaurant R’evolution opened in June 2012 at Royal Sonesta Hotel New Orleans, in the heart of the city’s legendary French Quarter.

“Restaurant R’evolution introduces Rick’s and my new approach to Cajun and Creole cuisine, with an aim to push boundaries of dining in Louisiana.”

– Chef Folse

LAUNCHING A CULINARY R’EVOLUTION

According to Merriam-Webster, the word “revolution” is defined as “a fundamental change in the way of thinking about or visualizing something.” So, what does it mean to launch a culinary revolution in a city that prizes its gastronomic traditions above all? For chefs Tramonto and Folse, it meant taking to heart an age-old adage of Creole cooking: “First, begin with the roux.”

This partnership also delved into Louisiana history, exploring the significant culinary contributions of each of the seven primary nations that inhabited the state, bringing raw ingredients from their native countries and cross-pollinating with their gastronomic traditions. The result will be a fresh and contemporary translation of Cajun and Creole cuisine, using Louisiana’s raw ingredients and building upon the history and traditions that define New Orleans.