NEW ORLEANS – SoBou is pleased to announce Florida native and culinary expert, Nick Ocheltree as Executive Chef. Chef Ocheltree’s skills and creativity bring delicious new additions to SoBou’s new Reveillon Holiday Menu, which is available throughout the entire month of December. The 3-course meal is $85 per person with a Sommelier-inspired wine pairing for an additional $30.
The meal includes appetizers such as Fried Oysters & Crispy Pork Belly, Parmesan Beignet, & Bloody Mary Poached Shrimp; Gulf Shrimp & Butternut Squash Stew, Baby Kale & Satsuma Salad and Rustic Cajun Gumbo; savory entrees including Black Beluga Lentil & Oyster Mushrooms; Abita Root Beer Glazed Short Rib and Crab Crusted Blackened Grouper and decadent sweets like GingerSnap Bread Pudding.
An array of enticing new holiday cocktails have also made their way onto the menu, including the “NOLA NOEL” (Lairds applejack brandy, apple cider, house-made cinnamon syrup, ginger beer, lemon juice); “FIRST NIGHT” (a delicious blend of Seven Three Gentilly Gin, St. George Spiced Pear liqueur, Zirbenz Stone Pine liqueur, yuzu juice); and “Navidad” (Don Q Crystal Rum, Coco Lopez, tarot milk, vanilla extract).
Reservations can be made here.
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