SOUPS AND GUMBOS
Seafood Gumbo
11
Louisiana Seafood, Scallion Rice
Death by Gumbo
14
Roasted Quail, Andouille, Oysters, Filé Rice
Creole Louisiana Snapping Turtle Soup
12
Deviled Quail Eggs, Madeira
Corn and Crab Cappuccino
10
Black Truffle, Popcorn
SALADS
Simply Green Salad
10
Assorted Baby Lettuces
House Salad with Crispy Vegetables
12
Haricot Vert, Cucumber, Torn Croutons
Cajun-fried Oyster Salad
14
Crisp Bacon, Blue Cheese Dressing
Raw Vegetable Salad
9
Preserved Lemon Vinaigrette, Parmigiano-Reggiano
Tomato R’evolution
16
Olive Oil Ice Cream, Aged Balsamic, Basil
COLD APPETIZERS
Trio of Seafood
13
Ahi Tuna, Scottish Salmon, Seafood Salad
Black Truffle Beef Tartare
14
Pickled Vegetables, Grilled Bread
Burrata Cheese, Choupique Caviar
18
Scallion Oil, Cracked Black Pepper
Oysters on the Half Shell
½ DOZ
12 |DOZ 18
½ DOZ
15 |DOZ 20
Mignonette, Cocktail
Oysters on the Half Shell R’evolution Style
Cucumber Lemon Granita, Tangerine Salsa
Espresso-crusted Venison Carpaccio
14
Black Walnuts, Shaved Dark Chocolate
HOT APPETIZERS
Beer-battered Crab Beignets
13
Four Rémoulades
Sizzling Oysters R’evolution
14
Smoked Bienville Butter
Crabmeat-stuffed Louisiana Frog Legs Niçoise
18
Fennel, Saffron
Crisp Sweetbreads
16
Herbsaint Meunière, Forest Mushrooms
Sugar Cured Foie Gras Peaches and Cream
26
Blueberry Gastrique, Creole Cream Cheese
Brick Oven Roasted Bone Marrow
10
Pickled Radish, Crostini
There may be a risk associated with consuming raw shellfish as is the case with other
raw protein products. If you suffer from chronic illness of the liver, stomach or blood,
or have other immune disorders, you should eat these products fully cooked.
A 20% gratuity will be added to all parties of 6 or more
RESTAURANT R’EVOLUTION  FOLSE  TRAMONTO  NEW ORLEANS
SALUMI SELECTIONS
Served with house-made accompaniments
Prosciutto San Daniele
8
Pig, Coarse Salt, Air, Time
Jamón Ibérico de Bellota
40
Pata Negra Ham
Solo Board
14
6 Chef Selections, Feeds 1
“Pig Out” Board
18
Chef’s “Binge” Board, Feeds 2
Familia Board
22
10 Chef Selections, Feeds 4
Grande Board
80
16 Chef Selections, Feeds 8
POTTED MEATS AND TERRINES
Hog’s Head Cheese 5
Torchon of Foie Gras 9
Daube Glacé 5
Pork Rillettes 5
Duck Liver Mousse 5
Country Pâté 5
TRAMONTO’S CAVIAR STAIRCASE
Includes whitefish roe, salmon roe, wasabi tobiko and traditional garnish
with the following black caviar options
White Sturgeon
65
United States
American Siberian Sturgeon
90
United States
Osetra Malossol
100
Germany
Galilee Royal Osetra
125
Israel
All Black Caviars
200
PASTAS
Linguine and Manila Clams
24
Garlic, Scallions, Thyme, Chile Oil
Sheep Ricotta Gnocchi with Lobster
29
Vanilla, Tarragon, Lobster Roe
Tajarin with Jumbo Lump Crab Meat
27
Ribbon Pasta, Saffron, Leeks, Tomatoes,
Goat Cheese Tortelli
19
Acadian Bacon, Arugula, Teardrop Tomatoes, Parmigiano-Reggiano
Rigatoni with Roman-style Meat Ragù
25
Tomatoes, Black and Green Olives, Ricotta
Bucatini with Shrimp Fra Diavolo
26
Fennel, Calabrian Chiles, Fried Mint
A 20% gratuity will be added to all parties of 6 or more
RESTAURANT R’EVOLUTION  FOLSE  TRAMONTO  NEW ORLEANS
FISH
Gulf Shrimp and Grits “Villages de l’Est”
29
Stir-fried with Chiles, Ginger, Stone Ground Cheese Grits
Grilled Striped Bass
36
Caramel Turnips, Braised Chard, Lemon Verbena Broth
Seared Sea Scallops and Foie Gras
32
Truffle White Bean Purée, Celery Salad, Bacon Vinaigrette
Crawfish-stuffed Flounder Napoleon
35
Artichoke and Oyster Stew, Fried Crawfish Boulettes
Red Snapper and Pork Belly A La Plancha
29
White Root Vegetable Purée, Cabbage, Creole Mustard
MEAT AND GAME
Rotisserie Chicken
28
Blood Orange, Sicilian Olive, Panzanella Salad
“Pork and Beans”
30
Braised Pork Shank, Macque Choux Crepes, Baked Beans, Root Beer Barbeque
Spicy Calabrese Stewed Tripe
25
Rapini, Cannellini Beans, Parmigiano-Reggiano Frico
Braised Boneless Short Ribs
34
Lemon Pomme de Terre Purée, Heirloom Tomatoes, Red Wine Sauce
Lamb “Tongue in Cheek” Trio
38
Grilled Chop, Mustard-crusted Cheek, Braised Tongue
Panéed Veal Chop
48
Warm Crabmeat Salad, Truffle Aïoli
“Bird in a Cage”
32
Poulet Rouge Coq au Vin Style, Black Truffles
Triptych of Quail
32
Southern-fried, Boudin-stuffed, Absinthe-glazed
Sorghum Cured Breast of Duck
38
Soy Beans, Corn, Miso Buerre Noisette
SIDE DISHES
VEGETABLES
STARCHES
Artichoke-mirliton au Gratin
9
Creole Cream Cheese Potatoes
7
Grilled Asparagus, Parmesan Espuma
9
Truffled Mashed Potatoes
9
Brick Oven Brussels Sprouts, Bacon
7
Stone-ground Cheese Grits
7
Smothered Greens
5
Gruyère Potato au Gratin
7
Sautéed Oyster Mushrooms
9
Dirty Wild Rice
7
Corn Macque Choux Pudding
5
Fries, Two Sauces
5
A 20% gratuity will be added to all parties of 6 or more
RESTAURANT R’EVOLUTION  FOLSE  TRAMONTO  NEW ORLEANS
STEAKS AND CHOPS
6-oz Petite Filet Mignon
33
9-oz Filet Mignon
38
14-oz Prime Eye of Rib Eye
50
16-oz Prime Bone-in Filet
62
40-oz Tomahawk Rib Eye for Two
95
14-oz Kurobuta Pork Chop
38
14-oz Milk-fed Veal Chop
45
Four-bone Rack of Lamb
45
ACCOMPANIMENTS
SAUCES
TOPPERS
Horseradish Cream
3
Blue Cheese Crust
4
T-1 Steak Sauce
3
Bone Marrow Sauce
5
Foie Gras Butter
6
5
Marchand de Vin Sauce
6
Cane Molasses Barbeque
4
Sautéed Oyster Mushrooms
Sautéed Gulf Oysters
Sautéed Gulf Shrimp
Truffle Butter
6
Truffle Sauce
7
Lobster Béarnaise
8
Sautéed Lump Crabmeat
Sautéed Maine Lobster
Meat
Seared Foie Gras
7
8
12
14
16
R’EVOLUTION STEAK INFORMATION
STEAK TEMPERATURES
BLUE/PITTSBURGH
Charred or seared, red throughout, cold
center
MEDIUM-RARE
Slightly charred outside, pink throughout,
red warm center
MEDIUM-WELL
Brown outside, no pink visible, hot
throughout
RARE
Seared outer edges, red in middle, cool center
MEDIUM
Cooked to a pink state inside, warm center
WELL DONE
Charred on outer edges, moist,
completely brown, hot throughout
We serve the finest USDA Prime and dry-aged steaks, selected to our specifications.
All our steaks are seasoned with sea salt and cracked black pepper then charred on our 1200°F broiler.
A selection of our steaks is aged for a minimum of 28 days in our Market Room case.
A 20% gratuity will be added to all parties of 6 or more
RESTAURANT R’EVOLUTION  FOLSE  TRAMONTO  NEW ORLEANS