Some things are just so wonderful that you have to have a festival to celebrate them! At New Orleans’ premiere fine dining seafood restaurant, GW Fins, Lobster is one of those truly magnificent delicacies!
From Sunday, September 13th through Saturday, September 19th, GW Fins will be offering three fabulous lobster courses for just $55, plus tax and gratuity. Guests will have the option of choosing an appetizer, salad and entrée, each highlighted with exceptionally prepared, fresh Maine Lobster.
CLICK HERE TO MAKE RESERVATIONS NOW!
Lobster Feast Menu
$55 per person, plus...
'Tis the day to...imbibe! What better way to entertain friends and family on Labor Day 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 sharing, 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...
11 oz Self rising flour (White Lily)
1 oz Toasted pecans, finely chopped
2 oz Butter, cold
½ each Grated zest from 1 orange
1 ¼ cups Heavy cream
½ tsp Orange Flower water
3 pints Washed and sliced strawberries
1 oz Grand Marnier
1 pint Cream
¼ cup Mascarpone
1/4 cup Sugar
Executive Chef, Tenney Flynn, Spearheads the G.U.L.F. Program's Chef Council
Audubon Nature Institute, one of the country’s foremost advocates of Zoo, Aquarium, Insectarium, and Nature Center exploration and education, launched the G.U.L.F. Program in 2012 in conjunction with the State of Louisiana Wildlife and Fishery. The mission of the G.U.L.F Program is to protect the ecosystems of the Gulf of Mexico and advocate for the wellness and manageability of Gulf fisheries, encouraging sustainability and conservation throughout the region.
Since 70% of seafood is consumed...
Catching and Growing Right in Louisiana
Chef/Owner Tenney Flynn might be known as one of the most knowledgeable and discriminating seafood experts in the South, but what most people don’t know about is his passion for diving and spearing fish. Chef Tenney is one of the few chefs in the country who have the licenses to spear fish and then serve that at his famed fish house, GW Fins. Talk about sourcing your own ingredients! Once a year, he hosts a "Spear Fish Dinner" at GW Fins where he serves a variety of seafood items that he has personally caught earlier that day and discusses his experience...
INGREDIENTS FOR BISCUITS
- 4 c. White Lily self rising flour
- ¾ c. Lard
- 1 ½ c. Milk
- 4 tbsp. (OR ¼ c.) Sugar
- Vegetable oil spray
- Set oven to 400°
- Mix flour and lard together with a pastry blender (or fork) until the fat is worked in and the mixture is a coarse crumb consistency.
- Add sugar and stir in milk to make soft dough. Allow to rest for a few minutes.
- Scoop onto a baking sheet sprayed with vegetable oil spray
- Bake for 8 minutes.
- Serve immediately with soft, sweet butter.
GW Fins is excited to be one of over 50 restaurants participating in this year's COOLinary celebration! We will be offering unique and delicious three course dinner menus every Sunday through Thursday from August 2nd to August 31st. At Fins, we prepare our menus daily to reflect the best and the freshest seafood available each and every day, so be sure to LIKE us on Facebook and FOLLOW us on Twitter to see what Chef Tenney and Chef Mike have in store.
GW Fins' special COOLinary menus will include three appetizer options, three entree options, and three dessert options to choose from for dinner....
Enhance the flavors of your dish with the perfect wine pairing!
Co-Owner, Gary Wollerman, takes exceptional pride in GW Fins' wine program and has carefully selected the following wine and seafood pairings to provide guests with the perfect meal!
Wood Grilled Scottish Salmon
Smoky Jalapeño glaze, thin bean succotash, mashed potatoes, corn butter
The Prisoner 2013
The Prisoner is a blend of Zinfandel, Cabernet Sauvignon, Syrah, Petite Sirah and Charbono. Its persistent flavors of ripe raspberry, pomegranate, and wild...
Celebrate summer in New Orleans at GW Fins!
Every Sunday through Thursday, from July 5th to July 31st, we will offer an incredible three course “Fins Feast” menu priced at $37 (exclusive of tax & gratuity) in addition to our complete daily menu.
“Through our Fins Feast, we have created a way to offer guests a fabulous value along with an extraordinary dining experience. This is our way to really focus on our wonderful local guests and offer them a great summer treat,” states GW Fins' Owner, Gary Wollerman. CLICK HERE TO MAKE A RESERVATION
Due to the fact that GW Fins...
At GW Fins, it is no secret that FRESH is the cornerstone of our operations. To maintain the highest possible standard of freshness, we work directly with trusted companies from around the world to deliver us the freshest seafood every single day. Take, for example, the New Bedford Sea Scallops...
New Bedford, Massachusetts is over 1,500 miles away from GW Fins Restaurant in New Orleans, Louisiana, yet the scallops we serve on any given day are selected that very morning... Chef Mike Nelson explains the daily process -
"The company we order [the scallops] from - we work with them to get these...