Category Archives: Dishes

Alaskan King Crabs at GW Fins – SOLD OUT!

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 […]

Jumbo Lump Crab Cakes

Based on the overwhelmingly positive responses from our wonderful Facebook Fans, we present to you a behind-the-scenes look inside the kitchen of GW Fins at the creation of the Jumbo Lump Crab Cake appetizer. Note: We have had to omit ingredients’ portion sizes as well as cooking instructions from publication; the full recipe is a trade […]

“Low & Slow” Chef’s Dinner

GW Fins’ Chef de Cuisine, Mike Nelson invites to enjoy a Five Course Cuisine & Wine Pairing Low & Slow On Thursday, August 23rd @ 7 in the evening in GW Fins’ private dining room… Chef de Cuisine Mike Nelson has perfected the art of Sous-vide. So, the theme of this Thursday’s Chef’s Dinner is […]

Fins Feast — Here’s What You Missed

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 on WVUE Fox 8 News‘ morning news segment on Tuesday morning!  He cooked up Thai Bouillabaisse with Louisiana Gulf […]

Fins Feast: Day 1

Fins Feast is finally here!  Choose one of the following from each course – First Course Prince Edward Isle Mussels Thai coconut curry broth Compressed Watermelon & Feta Pickled Vidalia Onion, Fresh mint Corn & Crab Chowder Berkshire Bacon, Blue crab Second Course Barbecue Shrimp Jazzmen rice, Ciabatta crouton Sauteed Wahoo Ginger Slaw, sticky rice, soy […]

Fins Feast is here!

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 […]

Pictures from our NOWFE Wine Dinner

GW Fins played host to a wonderful 5-Course wine pairing dinner designed by Chef Mike. Each of the five courses was paired with a perfect selection from the Trinchero Family Estates. In addition to live tweeting the dinner from our GW Fins Twitter account, we asked our GW Fins Facebook Fans if they wanted to […]

Soft Shell Crabs

To some, there is nothing that signifies spring like the beginning of soft shell crab season. In New Orleans, soft shell crab season begins in late March and continues through October. Soft shell crabs are blue crabs that are molting; they leave their hard shell and are soft for 2 to 3 hours, when they […]

Wasabi Crusted Wahoo

Another great dish on the menu at GW Fins is the Wasabi Crusted Wahoo, which we serve rare accompanied by pickled ginger slaw, sticky rice, baby bok choy, and sweet soy butter. Wahoo is another great local fish that we get out of the Gulf of Mexico. Wahoo is also found in the Caribbean and […]

Yellowfin Tuna

One of the most popular dishes on our menu is #1 Yellowfin Tuna, which we serve rare, accompanied by sticky rice, Asian vegetables, and sweet soy butter. This dish takes advantage of Louisiana’s vibrant tuna harvests. Louisiana is the #2 tuna producer in the U.S., behind Hawaii.  Our tuna is ultra-fresh, as long-line tuna boats […]

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