Just in time for Mardi Gras and Jazz Fest, Miss River at Four Seasons Hotel New Orleans reinvigorates its buzzy weekend brunch with new menu items and a Jazz band every Saturday and Sunday starting Saturday, February 11. The hotel’s signature lobby-level restaurant – affectionately known as Chef Alon Shaya’s “love letter” to New Orleans – gives guests another reason to celebrate with a new bloody mary bar and a decadent family-style dining experience as guests take in the spirited sounds of a local jazz trio.
The new brunch menu builds on fan favorites, like the restaurant’s signature Fried Chicken, while adding in new dishes for guests to fall in love with. Chef Alon will lead tables through a a multi-course journey beginning with a spread of warm sweet potato brioche rolls with cane syrup butter. Other playful table starters include pickled crab claws, deviled eggs, a yogurt vinaigrette salad, and Best Stop boudin served with crackers, mustard and scallions.
A selection of main dishes – each with a dazzling display – includes buttermilk-fried chicken and biscuits served with dipping sauces; pain perdue topped with bananas, pecans and artisanal sugar cane syrup; clay pot dirty rice with duck egg and creamy liver pate; eggs crème de la crème over toasted brioche and topped with hollandaise and paddlefish caviar; shrimp and grits; and Chef Alon’s take on classic steak and eggs. Guests will be treated to a sweet finish with butter-fried beignets and vanilla toasted cream sauce. Miss River’s family-style brunch menu starts at $70 USD per person for three courses.
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