A Celebration to Remember!
Join GW Fins this New Year's Eve, Wednesday, December 31st, 2014, and enjoy a 3 course prix fixe menu for $85 exclusive of tax & gratuity. The restaurant will be open from 5 - 10:30 PM and reservations by phone are required. Call (504) 581 - 3467 to make reservations now!
New Year’s Eve Menu
(Your choice of one)
Blue Crab Pot Stickers
Creamy pea shoot butter
Jumbo Lump Crab Cake
Jicama slaw, Tamarind coulis
Seared Sea Scallops
Micro greens, balsamic brown butter
#1 Yellowfin Tuna Sashimi and Tartare
THE FEAST OF THE SEVEN FISHES ONCE AGAIN AT GW FINS
On Thursday, December 18th, GW Fins’ Chef de Cuisine Chef Michael Nelson will replicate this culinary celebration, The Feast of the SevenFishes, or “La Vigilia,” which is traditionally held in Italy on Christmas Eve. Throughout the meal Chef Nelson will highlight the bounty of seafood available in the gulf as well as around the world, many of which will incorporate the flavors of Italy. This sumptuous dinner will be comprised of seven seafood courses, combining individually plated courses with dishes that will be served family style, a deviation...
Posted by: Caroline
September 21, 2014 |
September 21, 2014
There's nothing better than watching the Saints electrify the Superdome and illuminate the city! Keeping in the spirit this year, GW Fins will open at 4:30 PM for every Saints home game. Be sure to join us for a delicious pre- or post- game feast this football season!
CLICK HERE TO RESERVE YOUR GAME DAY FEAST NOW.Here's a list of home games:
Sunday, October 5th Saints vs. Buccaneers @12:00 PM
Sunday, October 26th Saints vs. Packers @ 7:30 PM
Sunday, November 9th Saints vs. 49ers @ 12:00 PM
Sunday, November 16th Saints vs. Bengals @ 12:00 PM
Monday, November 24th Saints vs. Ravens...
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, and 1/2 cup of sugar...
Healthy recipe from Chef Tenney & the GW Fins kitchen to yours!
Pompano with Melon and Mango salad
1 Cup of each of 3 of the following Melons (totaling 3 cups) peeled, seeded and 1/4” dice (Watermelon, Cantaloupe, Honeydew, Casaba, Crenshaw, Santa Claus, Canary)
3 c. Melon of Choice (see above), diced
1/2 C. Mango, diced
1/2 C. Papaya, diced
2 Tbs. Chopped Cilantro
1 tsp. Chopped Mint
2 Tbs. Honey
1/2 tsp. Salt
6 each 8-10 oz. Pompano Filets, Scaled and Scored, Pinbones Removed, Salt, Pepper, Flour, Canola...
Posted by: Caroline
August 1, 2014 |
August 1, 2014
GW Fins’ owner Gary Wollerman has extended the restaurant’s award winning wine program by offering guests the opportunity to enjoy several exceptional, small production wines by the glass. GW Fins is offering Sonoma Cutrer Les Pierres Chardonnay, Mara Laughlin Ranch Pinot Noir, Hourglass Merlot and Hourglass Cabernet Sauvignon, in both a 4 oz. and 6 oz. glass, as well as by the bottle.
GW Fins is one of a handful of restaurants in the country offering guests a chance to experience these highly allocated wines by the glass.
Hourglass Wines, a brand synonymous with world class, modern Napa...
Posted by: Caroline
July 22, 2014 |
July 22, 2014
Butter, crabmeat, lemon, parsley, and of course local Red Snapper -- just a few simple ingredients to create a wonderfully delicious & easy-to-make traditional Louisiana seafood dish!
Red Snapper topped with Browned Butter & Lump Crabmeat
2 Red Snapper filets, scaled
2 tbs. Salted Butter
1 tsp. freshly chopped parsley
2 oz. Fresh Jumbo Lump Crabmeat
Salt to taste
Pepper to taste
6 tbs. flour
2 tbs. canola oil
Season the Red Snapper filets with salt and pepper and dust with flour. Divide the six filets...
Celebrate summer in New Orleans at GW Fins!
Every Sunday through Thursday, we will offer an incredible three course “Fins Feast” menu priced at $35 (exclusive of tax & gratuity).
CLICK HERE TO MAKE A RESERVATION
As you know, we print our menu daily based on the freshest fish available around the globe that day. 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.
Here are just a few of the dishes Chefs Tenney Flynn and Mike Nelson will...
IN CELEBRATION OF THE EAT LOCAL CHALLENGE, GW FINS WILL HOST "TRASH FISH DINNER"
Click here to make a reservation
Just about everyone in New Orleans has enjoyed shrimp, oysters, crawfish, redfish and trout during their lifetime, but there are dozens of varieties of fish that are wonderful to eat and not found on mainstream menus. In order to showcase some of these varieties of fish, GW Fins will host a "Trash Fish Dinner" in honor of the Eat Local Challenge that is taking place throughout the city this month.
On Monday, June 30th, GW Fins will host a multi-course "Trash Fish...
Posted by: admin
June 11, 2014 |
June 11, 2014
This Sunday, June 15th, 2014, will be a celebration in honor of everyone's exceptional fathers. To show our love and appreciation on Father's Day, GW Fins is offering the Father's Feast.
Father's Feast is a three course meal for $35 (exclusive of tax and gratuity)
CLICK HERE TO BOOK A RESERVATION FOR FATHER'S DAY
Crispy Soft Shell Crab
Toasted cashews, creamy brown butter
Creole Tomato Salad
Pickled Vidalia onions and cucumbers, Danish blue cheese, sherry vinaigrette
Fennel, tomato concasse, lobster butter