NEW ORLEANS — GW Fins will be serving festive holiday cocktails through the season. The Naughty or Spice features rum, cocoa bitters, fresh apple juice, vanilla and cinnamon syrup and ginger beer, and the Christmas Snow mixes bambu cream rum, cognac, cocoa bitters and vanilla syrup for a decadent holiday treat.
Additionally, Executive Chef Michael Nelson just released his festive 3-Course New Year’s Eve Menu, and it’s a mix of GW Fins’ favorites and some that include coveted ingredients like Lobster, Filet and Truffles. The prix fixe menu is $120 per person (plus tax and gratuity) and is subject to change, as is GW Fins’ daily changing menu.
GW Fins Sample New Year’s Eve Menu
(subject to change)
Starters
(Your choice of one)
Tempura Royal Red Shrimp, Korean glaze, crispy noodle salad
Seared Sea Scallops, Baby greens, balsamic brown butter, goat cheese
Lobster Dumplings, Crème fraiche caviar crouton, lobster butter
Crispy Pork Belly, Pickled ginger slaw, compressed watermelon
Firecracker Tuna Tacos, Bluefin toro, avocado aioli, ginger slaw, wasabi caviar
Poached Pear Salad, Baby arugula, candied walnuts, Danish blue cheese, red grapes, sherry vinaigrette
Entrees
(Your choice of one)
Steamed Maine Lobster, One and a half pounds, asparagus, roasted fingerling potatoes, drawn butter
Scalibut, The GW Fins Original, lobster risotto, snow peas, pea shoot butter
Yellowedge Grouper, Jumbo Lump crab, French green beans, crispy capers, local citrus, Thai basil glaze
Gulf Bluefin Tuna, Grilled Rare, Yukon gold potatoes, Hen of the Woods mushrooms, creamed leeks, veal jus
Center Cut Filet, Brabant potatoes, crispy onions, house Worcestershire, béarnaise
Black Truffle Gnocchi, Sugar snap peas, Chanterelles, shaved truffles, crispy leeks, porcini butter
Sweets
(Your choice of one)
Salty Malty Ice Cream Pie, Pretzel crust, caramel, whipped cream
Chocolate Bombé, Dark & white chocolate mousse, flourless cake, blackberry
Crème Brûlée, Madagascar vanilla bean, fresh berries
Coconut on the Half Shell, Coconut sorbet, chocolate shell, forbidden coco crispies
$120/person
plus sales tax and gratuity
We suggest reserving your table as soon as possible.
Reservations can be made on the website or by phoning the restaurant at 504-581-3467.
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