NEW ORLEANS – The team at Palm&Pine announced event programming for the 2025 Carnival season.
During Krewe of Barkus on Sunday, Feb. 23, guests are encouraged to bring their four-legged friends to brunch and savor Palm&Pine’s house-made treats. Patrons can indulge in The P&P Salad with salt & pepper Creole tomatoes, local lettuces, Prima Donna gouda, toasted pecans, and Worcestershire dressing; Blue Crab Rangoons with scallion cream cheese, daikon, and persimmon sweet & sour; and Waygu Steak and Eggs with bacon fat fried potatoes, green goddess, and sunny eggs.
The restaurant will be open for lunch on Friday Gras, Feb. 28, from 11 a.m. – 2 p.m. Enjoy dishes like the Corner Stone Crudo — yellowfin tuna, pineapple Big Shot Nựớc Chấm, daikon, fresh herbs, and shrimp chips; Lemongrass Fried Chicken Gumbo with dark coconut roux, LaPlace Andouille, and kabocha potato salad; and Fried Brussels with Gulf Tonnato, LA grapefruit, and toasted benne.
On Lundi Gras, Monday, March 3, Palm&Pine will host its annual Supa Dupa Pine: An Iconic Lundi Gras Brunch from 10:30 a.m. – 3 p.m. Priced at $25 per person, the a la carte menu will “Sock it 2 you, BRAT-tat-tats.” Signature dishes include Yellowfin Ceviche with seafood super sauce, avocado, and pineapple — served with fried saltines; Rib Tip Boudin Balls with Creole hot honey mustard; Chilaquiles Rojos with smoky salsa guajillo, Oaxacan cheese and fried eggs; Cornmeal Fried Snapper with cream peas, popcorn rice, and peanut gremolata; and the Roasted Mushroom Omelette with bacon onion jam, Boursin cheese, and TX balsamic. Creative libations are also available for purchase. The day will feature Supa Fly entertainment presented by Bella Blue. Reservations can be made on Resy.
Leading up to Lundi Gras, Palm&Pine is bringing back its Foie Gras King Cake after a two-year hiatus. The cake, featured in the “Big Book of King Cake,” has had a cult following since the restaurant’s pop-up days. It will be available for purchase by the slice only.
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