Every Sunday through Thursday beginning July 2 and continuing through July 31,
GW Fins is bringing back Fins Feast! We invite you to celebrate summer with our special three course “Fins Feast” menus, which will be modified daily along with our standard daily menus to showcase the freshest seafood and ingredients that arrive in our kitchen on any given day.
Each evening there will be three choices of appetizers, entrées, and desserts. The Fins Feast menu items change daily on our Fins Feast menus, so there is always a reason to come back again. Here is a sneak peek of what Chef Tenney and Chef Mike have in store for this year…
Gulf Shrimp served in Thai Curry Broth with Chanterelles
Chinese Sausage, Baby Bok Choy, Rice Noodles
Butter Lettuce Salad with Deviled Eggs, Green Goddess Dressing
Gulf Tuna Salad stuffed Creole tomato Seafood Coctel Veracruz with Shrimp, Crabmeat, Squid
Louisiana Barbeque Shrimp with Stone Ground Grits
Wood Grilled Canadian Salmon with a Pepper Salsa, Smoked Jalapeño Glaze
Wood Grilled Rainbow Trout with Spinach, Shitakes, Country Ham
Pesto Crusted Sheepshead with fresh fettuccini, Carbonara sauce Parmesan Crusted Carolina Black Drum Meuniere with Asparagus,
Lump Crab, Fried Capers
Gulf Cioppino with Shrimp, Crab, Crawfish, local finfish
“Through our Fins Feast, we have created a way to offer guests a fabulous value along with an extraordinary dining experience,” says GW Fins’ owner, Gary Wollerman. “This is our way to really focus on our great local guests and offer them a great summer treat.”
Call 581-3467 or CLICK HERE to make your Fins Feast reservation! The three course menu is priced at only $35, exclusive of tax and gratuity. We can’t wait to celebrate summer in New Orleans with y’all!
After the excitement of last week's events - 4th of July & Essence Festival - the second week of Fins Feast was all about smooth sailing. However, we were not without excitement, as Executive Chef Tenney Flynn was featured...
Fins Feast is finally here! Choose one of the following from each course -
Prince Edward Isle Mussels
Thai coconut curry broth
Compressed Watermelon & Feta
Pickled Vidalia Onion, Fresh mint