Dominique's

[RouxTheDay]

Dominique’s has rolled out their new menu and it is fantastic. It is very interesting in that it is wine based. It is broken down by 4 categories (light white/red, full body white/red) with 4 or 5 food options under each. There are also 4-6 wine options per category.
All of the plates are offered as small or large which makes it easy to try a variety of foods.

We were a party of 3 and asked the chef to “feed us”. We didn’t do a wine with each course as it was a school night.JHe selected 3 small plates for each of us so we had 9 different dishes brought to the table which we all shared.

The new menu is not on the website yet and the post will get very lengthy if I try to explain each dish so I’ll just mention the highlights for me.

FIRST COURSE: The New Orleans Shrimp Remoulade w/ Crispy Fried Green Tomatoes and Lemon Preserve was my favorite out of the first trio. The Gulf Coast Tuna, Avocado & Pineapple w/ Shallots and Grape see oil was a close second.

SECOND COURSE: I really enjoyed all 3 of these. Seared Day Boat Scallops w/ Cauliflower Puree, and Sauteed Citrus Dusted Red Snapper w/ Fingerling potatoes-both were light and fresh. If I had to choose a favorite from this course it would be the Louisiana Blue Crap and White Shrimp Ravioli Leek Fondue in a Court Bouillion cream sauce. I’m drooling as I type.

THIRD COURSE: I was pretty full by the time these plates arrived. This was the “meat” course. We had the Filet which was damn near as tasty as the skirt steak from LaBoca! We also had the Pork tenderloin wrapped w/ Confit with Sweet Potato Gnocchi and I think we had the Duck. It’s been over a week so I can’t remember specifics on this course (I typed up the 1st, 2nd and 3rd about 5 days ago) but I would definitely get the Filet here.

DESSERT: I know there was something very chocolatey which I loved. There was also a coconut gelatin thing that wasn’t my cup of tea. (I don’t like coconut) We also had the Cappamisu and of course, house made COTTON CANDY!

It was a fun night with good food and good friends. I truly don’t understand why this place isn’t more crowded. The space is lovely and the Chef is very personable…and there’s free valet parking in the hotel!

Stand by for a “Forum Dinner Night” announcement. The Chef has agreed to do a dinner w/ wines for the Food Forums….I hope to be posting something about that very soon.

In the meantime, do yourself a favor and go have a great dinner at Dominque’s!


http://www.dominiquesrestaurant.com/index.html

(the menu has not been updated on the website)