Soups & Salads Flashcards
Death By Gumbo
Our Death by Gumbo utilizes a dark roux, made by warming canola oil until smoking and then adding flour until breaking and extremely dark (but not burnt). Next, celery, green bell pepper, chicken stock, bay, chopped tasso, roasted quail wing tips, chopped andouille and bacon are combined and simmered down in a large pot. Once the roux is finished, onions and button mushrooms are added and stirred with garlic until settled. The roux and stock are all combined and brought to a boil and simmered for several more hours before being seasoned to taste and steeped with fresh thyme right at the end before straining. The Death by Gumbo is poured tableside over a whole roasted quail stuffed with oysters and rice.
History:
Gumbo is a fairly emblematic dish of Louisiana cooking and is often cited as an ideal example of the melting pot nature of Louisiana food. The name derives from a West African word for okra. Roux of course comes from French cuisine, and our Death By gumbo utilizes a dark roux, which has passed the blond roux stage, the flour and oil have cooked to the color of a dark brown. Dark roux has a more complex/rich nutty flavor than its lighter counterparts and less thickening power, so perfect for adding complexity and dense flavor to stand up to the more dominant flavors of quail and Andouille. File is dried and ground sassafras leaves (coming from the Choctaws) and is used, in addition to the roux as well as okra, as a thickening agent (though typically both file and okra are not used at the same time). Chicken and Andouille is the more traditional blend but with our representation of a more game friendly restaurant, including quail is a nice twist that showcases the hunting season around Louisiana.
Allergens:
Gluten
Yes
Flour in Roux
Dairy
No
(Canola oil in Roux, no butter)
Fin Fish
No
Shellfish
Yes
Quail Stuffing-Oysters
Allium
Yes
Soup-Cooked onion and garlic
Pork
Yes
Soup-Tasso, andouille, bacon
Nuts and Seeds
No
Alcohol
No
*Can be removed
Required Flatware:
App Fork, Steak Knife, Soup Spoon – Discard Bowl!
Service Notes:
Soup is poured tableside after removing the cloche, pour the soup around the bowl and the quail, allow soup to pool with the quail peeking out and visible.
Seafood Gumbo
Our Seafood Gumbo utilizes a classic blond roux, made by warming canola oil until smoking and then adding flour until the color of peanut butter. Next, chopped Andouille sausage is added along with onion and garlic. Once cooled, crab stock, green peppers, celery and bay leaves are combined with this mixture and brought back up to a boil, seasoned with salt, cayenne, white and black pepper and left to simmer for several hours. Okra is added towards the end to avoid slimy texture, then finally shrimp and crab claw meat. The gumbo is poured tableside over rice topped with oysters, shrimp and crab meat
History:
Gumbo is a fairly emblematic dish of Louisiana cooking and is often cited as an ideal example of the melting pot nature of Louisiana food. The name derives from a West African word for okra. Roux of course comes from French cuisine, and our seafood gumbo utilizes a blond roux, which has passed the “white roux” stage, the flour and oil have cooked to the color of a light toffee brown. Blond roux has a softer nutty flavor than when it darkens more but more thickening power, so perfect for adding body without dominating the flavor of the more delicate protein set of a mélange of seafoods. File is dried and ground sassafras leaves (coming from the Choctaws) and is used, in addition to the roux as well as okra, as a thickening agent (though typically both file and okra are not used at the same time).
Allergens:
Gluten
Yes
Flour in Roux
Dairy
No
(Canola oil for roux, no butter)
Fin Fish
No
Shellfish
Yes
Everywhere-Crab, Shrimp, Oyster* (Oyster can be removed for bivalve/not crustacean allergy)
Allium
Yes
Soup, garnish-Cooked Onion and Garlic, Raw Scallion
Pork
Yes
Soup-Andouille sausage
Nuts and Seeds
No
Alcohol
No
*Can be removed
Required Flatware:
App Fork, App Knife, Soup Spoon – Discard Bowl!
Service Notes:
Soup is poured tableside after removing the cloche, pour the soup around the bowl and the rice/seafood, allow soup to pool with the seafood peeking out and visible.
Turtle Soup
Our Turtle Soup utilizes a roux, made by warming canola oil until smoking and then adding flour until brown and smoking. Once roux is finished, onions are added and caramelized along with tomato paste and garlic. Separately, turtle and beef stock, celery, bell pepper, bay leaves, Worcestershire and turtle meat are combined and brought to a boil before the roux is added and seasoned. When soup has finished simmering, Madiera, green onion, parsley, clove, mace, allspice and lemon zest are combined to taste with seasoning. The Turtle Soup is poured tableside over three deviled quail eggs. The deviled egg yolks are combined with Dijon, cayenne, curry, apple cider vin, hot sauce and sweet pickle relish.
History:
The Terrapin gets its name from an amalgamation of Native American sources, which roughly translated means edible or good tasting turtle. Native Americans and colonists ate just about every protein available, and turtles were among those all over the country. Very popular throughout the south, it wasn’t really considered a delicacy until the mid 19th century when it showed up at the White House and NYC’s famous Delmonico’s restaurant. Shrinking Terrapin populations and Prohibition making it near impossible to get ahold of sherry or madeira caused this popular dish to fall out of favor for all but the social elite in the early 1900s. Farms of alligator snapping turtles around Louisiana have kept the tradition alive in many classic creole kitchens and it is still a popular mainstay.
Allergens:
Gluten
Yes
Roux
Dairy
No
Canola oil in roux, no butter
Fin Fish
Yes
Soup-Anchovy in Worcestershire
Shellfish
No
Allium
Yes
Soup-Onion, garlic, green onion
Pork
No
Nuts and Seeds
No
Alcohol
Yes
Soup-Madiera
*Can be removed
Required Flatware:
App Fork, App Knife, Soup Spoon
Service Notes:
Soup is poured tableside after removing the cloche, pour the soup around the bowl and the eggs, allow soup to pool with the eggs peeking out and fully visible.
Lobster Onion Bisque
Our Lobster Onion Bisque Consists of white onions cooked down with butter and cream and pureed and seasoned. Sitting in the bottom of the bowl is a butter basted and pan seared Lobster with garlic and thyme then finished with chives and Rare Tea Cellar Lobster oil (grapeseed oil infused with lobster, shallots, carrots and garlic) which has a nice earthy umami flavor and a lovely bright orange hue.
Context:
This is a classic white onion soup Chef Chris first learned when cooking in France. Very simple and rustic but elegant and highlights the humble onion. Clean flavors allow our fresh ingredients to really shine and showcase the delicate flavors of the lobster with neither overpowering the other.
Allergens:
Gluten
No
Dairy
Yes
Soup-Butter, Cream
Fin Fish
No
Shellfish
Yes*
Protein-Lobster*
Allium
Yes
Soup, garnish-White Onion, garlic, chives, shallot
Pork
No
Nuts and Seeds
No
Alcohol
No
*Can be removed
Required Flatware:
Appetizer Fork, Soup Spoon
Service Notes:
Bowl is placed with the divot at the guest’s 9 o’clock setting (so they can lean silver in that notch if needed), soup will come out under cloche poured around the lobster tail.
Saison Salad
For the Spring 2025, the Saison salad will feature mixed greens and frisee that are tossed in a red wine vinaigrette. The vinaigrette features red wine, red wine vinegar, Dijon mustard, 51/49 oil and honey. Cherry tomatoes, shaved watermelon radish and carrot finish off the mix in the salad and then it is topped with vinaigrette quick marinated cucumber curls and our cave aged gruyere. The Green Goddess dressing at the base of the plate includes basil, tarragon, fennel frond, green onion, garlic clove, lemon, sour cream, apple cider, salt/pepper as well as Duke’s Mayo.
Context:
Our Saison Salad changes seasonally, as the name would suggest. It always features a bounty of fruit and vegetables that seasonally reflect our local produce. This salad features our green goddess dressing as well as a vinaigrette.
Allergens:
Gluten
No
Dairy
Yes
Green Goddess, Gruyere topping -sour cream
Fin Fish
No
Shellfish
No
Allium
Yes
Green Goddess-green onion, garlic
Pork
No
Nuts and Seeds
No
Alcohol
Yes
Red wine vinaigrette-red wine
*Can be removed
There is Duke’s Mayo in our Green Goddess, which does have egg
Required Flatware:
Appetizer Fork, Appetizer Knife
Service Notes:
N/A
Citrus Burrata
Description:
Fresh burrata is the focal point of this dish with a vinaigrette of blood orange juice, neutral veg oil, red wine vinegar and honey. It is topped off with croutons, fresh radish and rotating citrus.
Context:
This dish is based off of a classic burrata and caviar appetizer served on the original R’evolution menu. Burrata (Italian for “buttered”) is the star, of course, it is a fresh Italian cow’s milk cheese made from an outer casing of solid mozzarella cheese and filled with stracciatella and clotted cream. Stracciatella (meaning “little shred” in Italian) is composed of stretched curd fresh cheese and when mixed with the thick cream creates a lovely buttery textured cheese. Burrata is a southern Italy specialty that dates back to the early 1900s and doesn’t last long, must be consumed very fresh. This summery salad is bright and fresh with rotating citrus.
Allergens:
Gluten
Yes*
Croutons
Dairy
Yes
Burrata
Fin Fish
No
Shellfish
No
Allium
No
Pork
No
Nuts and Seeds
No
Alcohol
No
*Can be removed
Required Flatware:
Appetizer Fork, Appetizer Knife
Service Notes:
N/A
Grilled Shrimp St. James
The base of this dish is Romaine, Kale and Onion tossed in a vinaigrette of red pepper vinegar, oil, Dijon, agave, lemon and shallot with grilled shrimp seasoned with salt and pepper and chilled. Chopped Marcona almonds, heirloom tomatoes, raspberries and blackberries finish this salad.
Context:
A Lafitte’s Landing Classic. Lafitte’s Landing is near and dear to Chef Folse’s heart and is the restaurant he opened and maintained early in his career at the foot of the Sunshine bridge in Donaldsonville, LA at Bittersweet Plantation. Opened in 1978, the space was a dilapidated old home that local legend intimated was once the residence of privateer Jean Lafitte (which became the namesake of the restaurant). The restaurant eventually closed in 1998 due to a fire that destroyed the place. St. James Parish in Louisiana is split by the Mississippi river and centrally located to provide easy access to both Baton Rouge and New Orleans. It features the richest soil in Louisiana for growing sugarcane, tobacco and soybeans.
This is an Italian style salad with bright fresh flavors perfect for the springtime. A classic Italian vinaigrette, local grilled shrimp and a base of Kale and Romaine makes for a savory and hearty cold starter.
Allergens:
Gluten
No
Dairy
No
Fin Fish
No
Shellfish
Yes*
Shrimp
Allium
Yes
Onion topping, dressing-onion, shallot
Pork
No
Nuts and Seeds
Yes*
Marcona Almonds
Alcohol
No
*Can be removed
Required Flatware:
Appetizer Fork, Appetizer Knife
Service Notes:
N/A
