As the vibrant spirit of Mardi Gras approaches, American Revelry is bringing the soul-stirring flavors of Louisiana straight to your plate. Our new regional menu captures the essence of New Orleans cuisine, where French elegance meets Creole spice and Cajun comfort. From now through the carnival season, experience a curated selection of dishes that tell the story of Louisiana's rich culinary heritage.

Top-Left: Boudin Balls, Top-Right: Chicken & Sausage Gumbo, Bottom: Shrimp Remoulade

A Symphony of Starters

Begin your journey through the bayou with our expertly crafted appetizers to share with your friends and family.

Shrimp Remoulade. Three succulent jumbo shrimp are delicately poached and dressed in our house-made remoulade, accompanied by creamy avocado, fresh tomatoes, and crispy shallots. The addition of micro greens brings a contemporary touch to this classic New Orleans appetizer.

For those seeking authentic Cajun flavors, our Boudin Balls are a must-try. Richard’s Sausage special spicy boudin is encased in a golden panko crust, creating the perfect contrast of textures. Served alongside tangy pickled okra and our zesty Creole mustard sauce, this starter embodies Louisiana's bold spirit.

No Louisiana menu would be complete without gumbo. Our Chicken & Sausage Gumbo, available in both cup and bowl portions, features a rich, dark roux-based broth that's been simmered to the perfection of Cajun cooking.

Top: Redfish with Crawfish Etouffee, Bottom-Left: Pasta Jambalaya, Bottom-Right": Blackened Fish Po-Boy

Big Easy Entrées

With any of our special entrées, you'll feel like you're sitting on Bourbon Street, watching a parade pass by while savoring these authentic NOLA dishes.

The Blackened Fish Po-Boy will hook you at first bite. Chef Denise has taken fresh flounder, seasoned it with blackening spices and served on a perfectly toasted French roll with peppery arugula and juicy tomatoes. The chef-made remoulade sauce adds a creamy touch, while our lemon pepper fries and Cajun-style slaw complete this New Orleans classic.

Our Pasta Jambalaya offers an innovative twist on tradition, combining the heartiness of Italian pappardelle with classic jambalaya ingredients. Andouille sausage provides a smoky base, while blackened chicken and jumbo shrimp are bathed in a spicy Creole-style tomato sauce that clings perfectly to the pasta.

The crown jewel of our entrées is the Redfish with Crawfish Etouffee. A generous fillet of blackened redfish rests atop dirty rice infused with andouille sausage and the holy trinity of vegetables. The crowning glory is our crawfish etouffee, a velvety sauce that brings together all the flavors of Louisiana in one magnificent dish.

Sweet Southern Endings

Cap off your Cajun fête with our show-stopping White Chocolate Bread Pudding. This indulgent dessert transforms brioche and white chocolate into a heavenly vanilla custard creation, topped with a sophisticated Blackland's Brown Sugar Pecan Bourbon sauce that would make any New Orleans pastry chef proud.

Don't Miss the Celebration of Flavor—Reserve Your Spot Today.

As Mardi Gras approaches, these authentic Louisiana flavors won't last forever. Reserve your table now to experience the magic of NOLA cuisine right here at American Revelry. Whether you're a longtime lover of Louisiana cooking or new to the flavors of the French Quarter, our limited-time regional menu promises an unforgettable dining experience.

Let American Revelry transport you to the heart of the bayou, where every meal is a celebration and every bite tells a story. Laissez les bons temps rouler!

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