Celebrate summer in New Orleans at GW Fins! July 7th through August 29th, every Sunday through Thursday, we will offer an incredible three course “Fins Feast” menu priced at $35.
CLICK HERE TO MAKE A RESERVATION
As you know, we print our menu daily based on the freshest fish available around the globe on that day, and so the Fins Feast Menu will also change daily and include the freshest seafood available at that moment. Each evening there will be three choices of appetizers, entrees and desserts, with each of these dishes being specifically created for the “Fins Feast” Menu.
INGREDIENTS FOR BREAD PUDDING
1/2 lb. French bread, cut 1" cubes
1/2 lb. White Chocolate, cut 1/2 dice
1/4 lb. Dark Chocolate, cubed 1/4 x 1/4
1 stick butter
1 c. sugar
6 oz. milk
8 oz. cream
1 tsp. vanilla extract
1/2 c. pecan halves
1/2 c. water
1 c. sugar
3 oz. water (not to be confused with the 1/2 c. listed above!)
- Cut and weigh the French bread. Then dry in a 275° oven until crisp with no color. Reserve.
- Cut the dark chocolate into 1/4" chunks
TO MAKE BREAD PUDDING MIXTURE
- Place cream, milk, butter,...
FATHER'S DAY LOBSTER FEAST
Sunday, June 16, 2013
Choose 1 from each course, $49.50 (exclusive of tax & gratuity)
CLICK HERE TO BOOK YOUR LOBSTER FEAST RESERVATION
Lobster Dumplings Fennel, tomato concasse, lobster butter
Lobster Bisque Cognac cream
Lobster SaladPapaya, avocado, chervil aioli, red & yellow Creole tomato
Lobster Roll House Baked Brioche
Baked Maine LobsterStuffed with Deviled Crab
Lobster Pot Steamed Maine lobster, saffron broth, mussels, shrimp fennel & tomato
From Saturday, April 6th through Sunday, April 16th, we are offering our signature Scalibut dish along with a glass of the remarkable Tablas Creek Patelin de Tablas Blanc for $39.
The restaurants’ wine experts have paired this refined dish with an exceptional vintage. Tablas Creek Patelin de Tablas Blanc is a blend of Grenache Blanc, Viognier Roussanne, Marsanne from Paso Robles Ca. These wines are aged in a balance of stainless steel and neutral French oak barrels to allow the subtleties of place to show through. The 2010 Patelin de Tablas Blanc is a blend in the style of French...
People are always asking us which wines to pair with their seafood dish. So today we wanted to share six of our favorite parings.
Seafood GumboDark roux, shrimp, oysters, crab, and long grain rice
Pinot Noir 2010Willamette Valley, Oregon
The Willamette Pinot Noirs are typically light in flavor and as a consequence, you have the typical pinot noir characteristics of cherry and some of your earth tones, but because it's a lighter wine it compliments, but does not compete with a dark roux Gumbo.
Wood Grilled Louisiana Pompano Vietnamese style Mirliton salad, spicy Blue crab...
We are excited to announce the Lange Twins Family Winery and Vineyards from Lodi, California as our vintner partners for the wine dinner we are hosting for this year's New Orleans Wine and Food Experience.
NOWFE 2013 WINE DINNER MENU
Wednesday, May 22, 2013
Assorted Gulf Crudo
Lange Twins 2011 Viognier
Seafood CassouletShrimp, Blue crab, crawfish, Canneloni beans, Parmesan crust
Lange Twins 2011 Sangiovese Rose
Seared Sea ScallopsMorel mushrooms, sweetbreads, country ham, corn fritter
1/2 gallon Vanilla Bean ice cream
1/2 cup Malted Milk Powder
1/3 cup burned caramel (below)
1/2 tbsp. salt
3/4 cup whipped cream
1/2 cup Sugar
1/4 cup water
1/3 cup heavy cream
1/3 bag of pretzels, crushed
1/3 lb. brown sugar
1/3 cup flour
1/3 cup (1/2 medium brown butter & 1/2 melted butter)
TO MAKE ICE CREAM:
- Beat ice cream with paddle until creamy & smooth. *Do not over-mix or let melt
- Slowly add malted milk powder until incorporated
- Add salt
- Slowly add caramel. Try to swirl into ice cream.
- Fold in whipped cream to lighten
French Quarter Festival is here! It’s finally time to bring back our famous fish tacos. We’ll be selling our fish tacos throughout French Quarter fest, Thursday through Sunday, in Woldenberg Riverfront Park, near the river (enter from Conti Street to find our booth).
What’s so special about our fish tacos? These tacos feature fresh white corn tortillas, wood-grilled local sheepshead, chipotle slaw, and ancho tamarind salsa. Do you like it hot? Garnish your tacos with special hot sauce made by Chef de Cuisine Mike Nelson. This hot sauce was made with four types of chilies and has been mellowing...
'Tis the season to...imbibe! What better way to fill your friends and family full of Holiday cheer than with your all time favorite GW Fins cocktails?
We promised our Facebook fans the recipe for the signature Chocolate Martini, but in the spirit of giving, we decided to give y'all some good 'Old Fashioned' lagniappe.
2 oz. Van Gogh Dutch Chocolate Vodka
2 oz. white Crème de cacao
1 oz. simple syrup
Bootleg Old Fashion
Muddled Orange & Cherry
Finish with 2 oz Fitch's Goat Moonshine
2 dashes Peychaud's Bitters
1 oz of Creole Shrubb...
INGREDIENTS FOR POTATO GNOCCHI
- 3 large Russet potatoes
- 1 ½ c. grated Parmesan cheese
- 3 c. all purpose flour
- 10 egg yolks
- ½ tsp. ground nutmeg
- 1 tsp. Kosher salt
- ½ tsp. fresh ground black pepper
TO PREPARE Bake the 3 potatoes in a 300° oven for 50 minutes. Allow them to cool slightly -- they should be barely soft to the touch. Then, peel them with a knife -- the skin should just peel right down the side without a lot of effort. Once the potatoes are peeled, shred them...
Use a large cutting board or a big counter for your surface...