Four Seasons Hotel New Orleans and Chef Alon Shaya of Miss River kicked off summer with a new seasonal menu in conjunction with Ochsner Eat Fit NOLA, staying true to its sought-after New Orleans dining experience while offering a variety of healthy options. The new menu will keep classics such as the Blue Crab Au Gratin and Whole Fried Chicken alongside new, lighter options including the Snapper Crudo and Heirloom Creole Tomatoes.
The menu, curated by Chef Alon Shaya and executed by Executive Chef Kelley Schmidt, gives patrons the chance to experience Louisiana cuisine with an emphasis on seasonal ingredients sourced from Chef Shaya’s network of local fishermen, farmers, and other purveyors.
“Our new summer menu at Miss River highlights the seasonal ingredients that make New Orleans so special,” said Alon Shaya, Chef-Partner of Miss River. “Working closely with local purveyors and Eat Fit NOLA allowed us to create dishes that celebrate Louisiana culture with the best available products for healthy dining.”
New menu items include Snapper Crudo topped with peanuts and a spicy chili crunch oil; Heirloom Tomatoes drizzled with balsamic vinegar; Crab and Dumplings, served with lump blue crab meat and Yukon potato gnocchi; a Redfish Courtbouillon stewed with a medley of oysters, shrimp, and lump crab meat, and garnished with spicy chili crunch oil and cherry tomatoes; a Cane Syrup Roasted Duck that has been dry aged for 20 days, cured and poached in sugar cane syrup; as well as seasonal side dishes like Corn Maque Choux and Stewed Okra with Bacon.
The showstopping Ice Cream and Caviar, inspired by Chef Kelley’s childhood spent at his grandparents’ creamery, features a corn-based ice cream topped with Osetra caviar. This dish can be saved for dessert or enjoyed as an opulent appetizer, paired with a glass of Laurent Perrier Champagne Brut.
“I always wanted to do an ice cream dish to tie in my own personal tastes and history. Corn is abundant in the summer season and adds a nutty sweetness to the ice cream,” says Chef Kelley. “The real wow factor is the spoonful of Osetra caviar on top. The bright salinity of the caviar balances the sweet and savory flavor profile of the corn ice cream. It’s a crave worthy combination, and perfect as an appetizer, dessert or all on its own.”
Several new refreshing cocktails have been added to the menu to complement the seasonal dishes, including the Garden G&T made with fresh herbs from lead bartender Brian Kozack’s home garden; the 34th Floor, a nod to the building observation deck, made with Mezcal; Four Decades, a smooth Tequila drink featuring Mandarin Liqueur, Passionfruit, Basil and Black Sea salt; and a variant of an Old Fashioned made with curated with Aged Rum, Fig, Cinnamon Bitters, and Mississippi Honey; and several more herbaceous and effervescent cocktails and zero-proof options for the summer months.
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