Raised in a big Italian family, Chef Spizale remembers
plentiful food and wine as an integral part of every day life
growing up. He chose to study the topic in depth at Delgado
University's culinary program, graduating with honors. He
joined the Rib Room in 1990 and followed this with specialized
classes and hands on training, culminating with a special
course on Tuscan Cooking at Coltibono Vineyards Winery in
Italy.
Over the course of Chef Spizales career, he has
enjoyed working with a number of chefs. The most memorable was his
stint as "right hand man" in the kitchen with Jean-Louis
Paladin.
He's enjoyed excellent recognition for a young chef, being named Executive Chef of the Year for Omni Hotels Corporation, "Best of Savory" in Southern Comfort's Cook Off, one of five "Top Chefs to Watch" for Louisiana Cookin' Magazine, and having recently been selected to cook for the James Beard Foundation Centennial Dinner June 23 2004.
Champagne Nicolas Feuillatte – One Fo(u)r
Single serving mini bottle
26.00
Grand Marnier Mimosa
Grand Marnier and freshly squeezed orange juice
topped with Champagne
9.50
L’Orange Pressé Martini
Grey Goose Orange vodka with freshly
squeezed orange juice
9.50
La Poire Cosmo
Grey Goose La Poire vodka with orange liquor,
fresh lime juice and a hint of Cranberry juice
9.50
Paradis Martini
Grey Goose La Poire vodka with Disaronno Originale,
cranberry juice and fresh squeezed lemon juice
9.50
Appetizers
Poêlée de Saint Jacques provencale, huile d’olive à la chlorophylle.
Sautéed sea scallops Provencale style,
flavored with chive oil.
10.50
Rouleau printanier de confit de canard et champignons, roquette et orange.
Confit of duck and wild mushrooms springroll, accented with arugula and orange .
12.50
Trio de gougères, au Comté, pistou andalou et aux noix de Grenoble.
Cheese puffs with Comté, andalou pesto and walnuts.
10
Assiette de charcuterie et Fromages de France avec Cornichons et Moutarde Maille.
Platter of cured meats, French cheeses, Cornichons & Maille Mustard
14
Soup
Potage Saint Germain, croutons,
lard fumé, onions verts.
Saint Germain pea soup with bacon and scallions.
Topped with croutons.
7
House Salad
Salade maison, cresson, mâche, betteraves, fromage de chèvre, vinaigrette maison.
House salad, water cress, lamb lettuce, beets, goat cheese, house made vinaigrette.
8
Sandwiches
Croissant en croque monsieur, jambon glace, brie de meaux, moutarde à l ’estragon.
Ham and brie cheese on a croissant, tarragon mustard.
13
Le sandwich de poulet et son tian de légumes et Comté.
Marinated chicken breast and roasted vegetables, Comté cheese .
14
Entrees
Onglet aux échalotes, sauce bordelaise, pommes frites au sel d’ échalote.
Hanging tender with shallots, bordelaise sauce, french fries with shallot salt.
18
Coq au vin de Bourgogne et ses petits oignons, purée de céleri rave, brocoli.
Traditional coq au vin with pearl onions, puree of celeriac, brocolli .
16
Pavé de saumon rôti à la fleur de sel, ragoût de lentilles du Puy à la crème d’estragon, peluche de cerfeuil.
Fillet of salmon, sea salt, French lentil du Puy with brunoise of vegetable and cream of tarragon, chervil .
16
Desserts
La tarte des “Soeurs Tatin, ” sauce nougatine.
Apple tatin tart with creamy nougat sauce.
8
Cinnamon & Navan Crèm Brulée.
Made with Navan Natural Vanilla Liqueur.
8
Mousse au Chocolat Taïnori de Valrhona
Valrhona’s Taïnori Chocolate Mousse
8
~ Flavors France Dinner ~
Appetizers
Poêlée de Saint Jacques proven çale, huile
d’olive à la chlorophylle.
Sautéed sea scallops Provencale style, flavored with chive oil.
10.50
Rouleau printanier de confit de canard
et champignons, roquette et orange.
Confit of duck and wild mushrooms springroll, accented with arugula and orange.
Trio de gougères au Comté, pistou andalou et aux noix de Grenoble. Cheese puffs with Comté, andalou pesto and walnuts.
10
Assiette de charcuterie et Fromages de France avec Cornichons et Moutarde Maille.
Platter of cured meats, French cheeses, Cornichons & Maille Mustard
14
Soup
Potage Saint Germain, croutons, lard fumé, onions verts.
Saint Germain pea soup with bacon, scallions and topped with croutons.
7
Salad
Salade romaine à l’escargot de vigne vol-au-vent, céleri rave, cerneaux de noix, vinaigrette à l’échalote. Escargot vol-au-vent wrapped in a pastry on a bed of crisp romaine and celery root garnished with walnuts and served in a shallot vinaigrette.
12
Entrees
Entrecôte au poivre et sa sauce Robert, pomme frite au sel d’échalote préparée à la Moutarde Maille. Ribeye steak seasoned with cracked black pepper corn, Robert sauce accompanied with Maille mustard, French fries lightly flavored with a shallot salt.
32
Coq au vin de bourgogne et ses petits oignons, purée de céleri rave, brocoli. Traditional coq au vin with pearl onions, puree of celery root with brocolli on the side.
25
Petite côte de boeuf à la Bordelaise, artichauts et pomme de terre. Accompagnée de Moutarde Maille. Braised short ribs Bordelaise style, accompanied by artichokes, baby potatoes and Maille mustard.
30
Pavé de saumon rôti à la fleur de sel, ragoût de lentillesk du Puy à la crème d’estragon, peluche de cerfeuil.
Fillet of salmon, sea salt, French lentil du Puy with brunoise of
vegetable and cream of tarragon, chervil.
29
Desserts
La tarte des “Soeurs Tatin ”, sauce nougatine.
Apple tatin tart with creamy nougat sauce.
8
Cinnamon & Navan Crème Bruleé.
Made with Navan Natural Vanilla Liqueur.
8
Mousse au Chocolat Taïnori de Valrhona
Valrhona’s Taïnori Chocolate Mousse
7
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He's enjoyed excellent recognition for a young chef, being named Executive Chef of the Year for Omni Hotels Corporation, "Best of Savory" in Southern Comfort's Cook Off, one of five "Top Chefs to Watch" for Louisiana Cookin' Magazine, and having recently been selected to cook for the James Beard Foundation Centennial Dinner June 23 2004.
