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...
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...
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...
GW Fins’ Mashed Sweet Potatoes with Bourbon and Vanilla
One of our most popular side dishes, as well as most-requested recipes. Bring home something sweet and warm this winter!
(Makes 8 Servings)
3 lbs. Sweet Potatoes, Peeled, Cut 2” cubes
3 Very Ripe Bananas, Peeled and Sliced
1 cup Heavy Cream
1 Small Vanilla Bean, Split and Scraped
¼ cup Honey
½ cup Light Brown Sugar
3 Tbs. Freshly Squeezed Orange Juice
1 tsp. Salt
1 Tbs. Bourbon
1 Tbs. Soft Butter
2 qts. Water
2 tsp. Salt
1) Bring the water...
What's better than cooling off with a chilled glass of white and your favorite fresh dishes in the hot humid New Orleans summertime? Feast your eyes on our summertime dishes that are always Fins Fans' favorites...
Click here to reserve a real feast at GW Fins!Maine Blue Bay Mussels
Thai curry broth, snow peas, basil
hrimp, Blue Crab, Crawfish tails, Cannellini beans, parmesan crust
#1 Yellowfin Tuna Tartare
Avocado, mango, radish, wasabi
Jumbo Lump Crab Cake
Jicama slaw, Tamarind coulis
Golden Beet Salad
There's something about summertime in New Orleans that makes the sweet, simple things in life really stand out. Arguably, the simplest & underrated NOLA summertime specialty is the luxury of enjoying some of the freshest seafood in the world, courtesy of the Gulf of Mexico.
New Orleans summer is hot and slow. If you're a New Orleanian, there really is no better time for a staycation. Seize the low hotel rates and the COOLinary deals offered all over town!
[HINT: Click here to make your reservation at GW Fins!]
But be sure to make GW Fins one of your stops along the way because the seafood...
Posted by: Caroline
July 27, 2013 |
July 27, 2013
The $35 three course Fins Feast & COOLinary menus we offered guests every Sunday through Thursday in July and August gave Chefs Tenney and Mike a creative culinary outlet in coming up with and serving an assortment of fresh new dishes while offering guests an opportunity to enjoy a wonderfully diverse - and not to mention inexpensive - sampling of our full menu.
Click here now to make a reservation before it's too late!
Here are just a few of the dishes Chefs Tenney and Mike served -
It's showtime! With the highly anticipated re-opening of the Saenger Theater comes the announcement that GW Fins will be offering a fabulous three course Pre-Theater Prix Fixe Dinner for $35.
Beginning with Jerry Seinfeld’s performance kicking off the opening of the majestically restored theater, we will introduce our Pre-Theater Menu, which will be offered from 5:00pm to 6:00pm (guests must be seated by 6pm to take advantage of this special menu). Following dinner, guests can conveniently leave their car at Central Garage, which is located between GW Fins and the Saenger Theater, and the restaurant...
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...
On November 1st, Chef Tenney Flynn flew in 25 pounds of perfectly fresh, never frozen Alaskan King Crabs. Within mere hours of putting the word out, all 25 pounds of the sweet, succulent crustacean were all sold out!
The season is very short, but very sweet, so if you missed the boat on reserving your fresh Alaskan King Crab meal at GW Fins this year, there is always next!
And until then, you may feast your eyes on the photo below - Chef Tenney served the crabs chilled with spicy blue crab slaw and Creole mustard cream...
A big "Thank you" to the lucky folks who called in time... Enjoy!