R'evolution Appetizers

Question 1

Bison Carpacio

Answer 1

Bison Carpacio features very thin slices of bison carpaccio, which is very finally marbled. It is topped with crispy fried brined green peppercorns, cave-aged Gruyere cheese, micro arugula, green herb purée (Serrano chilis, oregano, basil, onion, cilantro, olive oil) and Berbere spiced plaintain chips for texture.

UTENSILS:
Appetizer fork
Appetizer knife

Question 2

NOLA Hot crab claws

Answer 2

Steamed crab fingers tossed in our in-house Nola, hot seasoning oil. Then served over a fresh slaw to brighten things up green cabbage, purple cabbage, cucumber, carrots, green onions, how jalapeño (seeded), with a lime vinaigrette, micro greens to garnish.

UTENSILS:
Appetizer fork
Dinner knife

Question 3

Blue Crab Beignets

Answer 3

Gulf, jumbo lump crab is tossed with cream cheese, chives, mascarpone (Italian cream cheese), creole seasoning, and shallots to make the beignet stuffing. Balls of this mixture are then dipped in our Abita Amber batter consisting of flower, Abita Amber, baking powder and cornstarch, and fried. The remoulades include traditional, roasted red pepper, green onion and creole curry. The traditional remoulade base consists of garlic, Dijon, egg, lemon, oil, yellow, bell pepper, celery, onion, Crystal, hot sauce, vinegar, and creole seasoning. The dish is served with a garnish of shaved bell peppers of all colors and red onion.

UTENSILS:
Appetizer fork
Dinner knife

Question 4

Foie Gras

Answer 4

A cold preparation of foie gras: Foie gras mousse (salt, sugar, lillet liquor (wine-based apertif) whipped in a mixture until a fluffy spreadable consistency is reached, piped into a tart shell (similar to a piecrust), At top, there is a red wine poached pear (cinnamon stick, red wine, clove, allspice, sugar) brush with an apricot glaze. Finished on the plate with a piped, orange gel (asparagus, orange juice).

UTENSILS:
Appetizer fork
Dinner knife

Question 5

Fire-roasted Oysters Lafitte

Answer 5

Sizzling oysters, R’evolution features piping hot oyster shells atop a bed of seaweed filled with an oyster and topped with tomato bernaise and parsley, Parmesan bread crumbs before being roasted so the butter melts and the bread crumbs toast.

UTENSILS:
Cocktail fork

Question 6

Short Rib Boudin

Answer 6

The short rib is slow braised with a mixture of shallots, shiitake, mushrooms, garlic, carrot, thyme, parsley and red wine and strained from the brazing liquid. Pieces of shredded short rib are then mixed with arborio (short grain Italian) rice, green onion, and Calabrian chili pepper and then rolled into balls. Each ball is in coated with an egg wash and Italian breadcrumbs before frying. Boudin balls also served the top a horseradish cream, (horseradish, mayo, sour cream, chives, garlic, and onion powder) and then garnished with our red onion agrodce (red onion that has been marinated in a blend of red wine, red wine vinegar, rosemary, cinnamon, star anise, chive and sugar).

UTENSILS:
Appetizer fork
Dinner knife