{"id":277,"date":"2014-11-23T00:00:00","date_gmt":"2014-11-23T00:00:00","guid":{"rendered":"https:\/\/www.courtoftwosisters.com\/news\/reveillon-dinner-menu-available"},"modified":"2024-07-02T12:34:41","modified_gmt":"2024-07-02T12:34:41","slug":"reveillon-dinner-menu-available","status":"publish","type":"post","link":"https:\/\/www.courtoftwosisters.com\/news\/reveillon-dinner-menu-available.html","title":{"rendered":"Reveillon Dinner Menu, Available Dec. 1-24"},"content":{"rendered":"

\n\t\"\"Christmas New Orleans Style 2014 Reveillon Menu<\/div>\n
\n\t <\/div>\n
\n\t <\/div>\n
\n\tPOTAGE:<\/div>\n
\n\t <\/div>\n
\n\tTurtle Soup au sherry<\/div>\n
\n\t <\/div>\n
\n\t <\/div>\n
\n\tSALADE:<\/div>\n
\n\t <\/div>\n
\n\tCrab Cakes with Creole Mustard Vinaigrette<\/div>\n
\n\t <\/div>\n
\n\t <\/div>\n
\n\tYOUR CHOICE OF ENTRÉE:<\/div>\n
\n\t <\/div>\n
\n\tDuck Leg Confit with candied sweet potatoes and pecan rice pilaf<\/div>\n
\n\t <\/div>\n
\n\t <\/div>\n
\n\tAirline Breast of Chicken roasted with brabant potatoes and winter vegetables and finished with chicken au jus<\/div>\n
\n\t <\/div>\n
\n\t <\/div>\n
\n\tGulf Fish with petite peas, Brabant potatoes, chopped bacon, sliced mushrooms & sautéed shrimp and finished with citrus Beurre Blanc<\/div>\n
\n\t <\/div>\n
\n\t <\/div>\n
\n\tDESSERT:<\/div>\n
\n\t <\/div>\n
\n\tRum Cake<\/div>\n
\n\t <\/div>\n
\n\tCOFFEE AND TEA INCLUDED<\/div>\n
\n\t <\/div>\n
\n\t$45.00 per person<\/div>\n
\n\t <\/div>\n
\n\t(not including tax and tip)<\/div>\n
\n\t <\/div>\n
\n\t <\/div>\n
\n\tExecutive Chef Chad Penedo<\/div>\n
\n\t <\/div>\n
\n\t <\/div>\n
\n\tDuring the mid-1800s, New Orleans' Creole families celebrated the "Reveillon" (French for<\/div>\n
\n\t <\/div>\n
\n\t"awakening") twice during the holidays. The first Reveillon came after Midnight Mass on Christmas<\/div>\n
\n\t <\/div>\n
\n\tEve, when families returned from St. Louis Cathedral to break a daylong fast with an elaborate meal.<\/div><\/p>\n","protected":false},"excerpt":{"rendered":"

Christmas New Orleans Style 2014 Reveillon Menu     POTAGE:   Turtle Soup au sherry     SALADE:   Crab Cakes with Creole Mustard Vinaigrette     YOUR CHOICE OF ENTRÉE:   Duck Leg Confit with candied sweet potatoes and pecan rice pilaf     Airline Breast of Chicken roasted with brabant potatoes and winter vegetables and […]<\/p>\n","protected":false},"author":3,"featured_media":278,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/posts\/277"}],"collection":[{"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/comments?post=277"}],"version-history":[{"count":0,"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/posts\/277\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/media\/278"}],"wp:attachment":[{"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/media?parent=277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/categories?post=277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/tags?post=277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}