Participating in the state-wide dining tradition of Restaurant Week is something we all look forward to at GW Fins! It’s the perfect time of year for our Executive Chef Michael Nelson to use the bounty of local seasonal ingredients to highlight the pristine fish we get in every day.
As is the case with our daily menu, which will also be offered during Restaurant Week, our Restaurant Week menu will change each evening based on the fish and produce that we get in that day. Below is a sample Restaurant Week Menu.
GW Fins’ Sample Restaurant Week Menu
(Menu Will Change Nightly)
Creole tomato ragu, soft polenta, whipped goat cheese
GW Fins Muffaletta
Swordfish pepperoni & mortadella, olive salad, fresh mozzarella
Fresh peas, white wine cream, shaved parmesan
Jumbo Soft Shell Crab
Crispy fried, maque choux, sweet corn spoonbread, crisp okra
Prosciutto Crusted Drum
Whipped vanilla bean parsnips, green beans, shiitakes, brown butter
Creste Di Gallo pasta, roasted peppers, fresh peas, pesto cream
Southern peach chutney, Bourbon caramel, whipped cream
Blueberry Almond Upside Down Cake
Vanilla bean ice cream
House made Sorbets
Our Restaurant Week Menu is priced at $55.00 (plus tax and gratuity) and will be available Monday through Thursday (June 19-22) and Sunday, June 25. The restaurant is open for dinner from 5:00 pm until 9:30 pm, and we suggest reserving your table as soon as possible. You can make reservations by either phoning us at 504.581.3467 or visiting us online.