EXECUTIVE CHEF CHRIS BORGES UNVEILS NEW DINNER AND BRUNCH MENUS AT COMMONS CLUB @ VIRGIN HOTELS NEW ORLEANS

Since returning to New Orleans in 2023 and taking over the helm at Commons Club - the flagship restaurant and social epicenter of Virgin Hotels New Orleans - Executive Chef Chris Borges has melded his passion for Mediterranean cuisine with his West Coast technique and the local flavors of New Orleans to offer guests season-forward fare. This Spring, Chef Chris is debuting a new menu highlighting locally sourced ingredients from Louisiana purveyors.
 
Every Wednesday - Sunday, from 9AM -2PM, guests can enjoy an array of tempting Brunch offerings, including Sweet Potato Buttermilk Drop Doughnut with marshmallow fluff brulee and toasted pecans maple glaze; Mushroom Frittata with roasted assorted mushrooms, tomato truffle essence, farmer's cheese, and herbs; Bagel Plate with smoked salmon, whipped cream cheese, red onion cucumber, fried capers, and dill; Blueberry and Lemon Waffle - vanilla waffle, blueberry compote, sweet lemon ricotta, and powdered sugar; Grilled Cheese Sandwich - sourdough bread, fontina, arugula, pesto, eggplant, zucchini, balsamic radicchio, and a side salad; Fried Egg Sandwich - English muffin, applewood smoked bacon, cheddar cheese, fermented chili aioli, and a side salad; and Quinoa Bowl with Spring peas, sugar snaps, radishes, cucumbers, dukkah, and herbed buttermilk dressing.
 
The new dinner menu spotlights a variety of the freshest seasonal ingredients. New dishes include Green Garlic and Artichoke Soup with Little Moon Oysters + crackers and sunchoke oil; Spring Pea Salad - endive radishes, cucumber, rye berry dukkah, and herbed buttermilk dressing; Spaghetti and Meatballs - pappardelle pasta, veal meatballs, fava beans, Porcini Madeira, and parmesan; Rabbit and Green Onion Sausage Cabbage Rolls with carrot puree, spiced mustard, and fermented baby turnips; Striped Bass with artichoke, fingerling potato, Gordal olives, and nettles spring onion soubise;  Grilled Hanger Steak with gigante beans, asparagus, pimento, and salsa verde; and Blackened Rack of Lamb with rice grits, spring peas, kale, and cauliflower masala.

READ OUR INTERVIEW WITH CHEF CHRIS!
 
Commons Club is located at 550 Baronne Street on the ground floor of Virgin Hotels New Orleans. For reservations, visit OpenTable or by calling (504) 603-8000.