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.

Shrimp Rémoulade
Gulf shrimp tossed in a traditional rémoulade sauce
12

Atlantic Smoked Salmon
cold smoked salmon with dill sauce and black bread
12

Traditional Hogshead Cheese
Served with Louisiana pepper jelly and traditional condiments
10

Rib Room Crab Cake
finished with crab sauce
13

Bayou Turtle Soup
with Dry Sack sherry
8

Yogurt Parfait
With granola and berries
6

Louisiana Crab Bisque
Accented with armagnac
10

Cheese Blintz
With sour cream and
cinnamon sugar
9

Creole Tomato Soup
With garden basil
6

Rib Room Classics
Served with a Rib Room Salad

Roasted Prime Rib of Beef
Our specially selected beef, slowly roasted and served au jus with a baked potato
27

Veal Grillades and Grits
Milk-fed baby veal slowly simmered in a rich veal stock with tomatoes, onions and peppers
served with buttered grits
26

Eggs Benedict
Poached eggs with Canadian bacon and
hollandaise sauce
17

Pan Seared Fillet of Salmon
Fried capers lemon butter sauce with baby potatoes and fresh asparagus
21

Crispy Oysters with Poached Eggs
Poached eggs with crispy oysters on French bread finished with cayenne hollandaise sauce
20

Pan Roasted Redfish with Crabmeat
Farm raised redfish fillet with sautéed jumbo lump crabmeat finished with lemon meuniére
32

Grilled Flat Iron Steak and Eggs
Seasoned flat iron steak with scrambled eggs & mushrooms with breakfast potatoes
22

Eggs Sardou
Poached eggs with artichoke, creamed spinach and toast finished with béarnaise sauce
18

Rib Room Rotisserie Chicken
with natural jus and served with mashed potatoes
17

Three Course Prix Fixe
$32.00

A Glass of House Champagne

Appetizers

Choice of One:

Bayou Turtle Soup
With Dry Sack sherry

Shrimp Rémoulade
Gulf shrimp tossed in homemade Rémoulade sauce
 
Hogshead Cheese
Served with Louisiana pepper jelly and traditional condiments

Creole Tomato Soup
With garden basil

Cheese Blintz
With sour cream and cinnamon sugar

Yogurt Parfait
With granola and berries

Main Courses

Choice of One:

Eggs Benedict
Poached eggs with Canadian bacon and hollandaise sauce

Roasted Prime Rib of Beef
Our specially selected beef, slowly roasted and
served au jus with a baked potato
$6.00 additional

Pan Seared Fillet of Salmon
Fried capers lemon butter sauce with baby
potatoes and fresh asparagus

Eggs Sardou
Poached eggs with artichoke, creamed spinach and toast
finished with béarnaise sauce

Veal Grillades and Grits
Milk-fed baby veal slowly simmered in a rich veal stock with
tomatoes, onions and peppers served with buttered grits
$6.00 additional

Desserts

Vanilla Panna Cotta
Chocolate Obsession
Pineapple Upside-Down Cake

 

~ Lunch ~

Appetizers

APPETIZERS

Bayou Turtle Soup
with Dry Sack sherry
8

Creole Seafood Gumbo
Louisiana Gulf shrimp, oysters
and okra are the main ingredients of
this wonderful stew of the
Louisiana marshlands
9

Crispy Oyster Eggplant Napoleon
With sauce Creole Meuniére
11

Shrimp Rémoulade
Gulf shrimp tossed in a
traditional rémoulade sauce
12

Atlantic Smoked Salmon
Cold smoked salmon with
traditional garnish
12

Louisiana Crab Bisque
Accented with armagnac
10

Creole Tomato Soup
With garden basil
6

Rib Room Crab Cake
finished with crab sauce
13


Salads

Moss Salad
Warm spit-roasted chicken served on seasonal greens with
hard-boiled eggs, tomatoes and creamy Dijon dressing
17

Roasted Shrimp Salad
Roasted Gulf shrimp on a bed of crisp greens with
marinated artichokes, avocados, hearts of palm, and goat
cheese served with roasted red pepper aioli
19

Crispy Oyster Spinach Salad
Louisiana fried oysters on a bed of baby spinach with hard
boiled egg, bacon, and sweet onion served with pepper
jelly vinaigrette
18

Warm Salmon Cobb Salad
Grilled salmon fillet with blue cheese, avocado, hard boiled
egg, tomato on crisp greens served with our house vinaigrette
19

Main Courses
Served with a Rib Room Salad

Roasted Prime Rib of Beef
Our specially selected beef slowly roasted and served au jus with an baked potato
27

Rib Room Rotisserie Chicken
with natural jus and served with mashed potatoes
17

Pan Seared Fillet of Salmon
with basil beurre blanc and angel hair pasta
20

Veal Tanet
Prime veal breaded and sautéed in butter, served on Romaine lettuce
with sliced tomatoes and vinaigrette dressing
20

Black Angus Bleu Burger
½ lb char-grilled Angus hamburger with Maytag bleu cheese
and crispy onions served with baked potato or French Fries
15

Pan Seared Red Fish Meuniére
with lemon shallot butter sauce and herb popcorn rice
22

Grilled Pork Chop
With mustard cornichon demi glace and fingerling potatoes
18

Grilled Tenderloin of Beef
10oz Filet of Beef with sauce béarnaise and seasonal vegetables
36

Pan Sautéed Gulf Shrimp
with penne pasta, sun-dried tomato, wilted spinach and extra virgin olive oil
23

Hardwood Smoked Brisket
Thinly sliced brisket of beef on buttery brioche bun
with peach bourbon mayonnaise served with baked potato or French fries
16



 

~ Dinner ~

Starter Course

Bayou Turtle Soup
with Dry Sack sherry
7

Rib Room Crab Cake
Garnished with champagne vinaigrette
and Choupique caviar
13

Crispy Oysters
with Creole creamed spinach
12

Shrimp Rémoulade
Gulf shrimp tossed in a traditional
remoulade sauce
12

Creole Seafood Gumbo
Louisiana Gulf shrimp, oysters and okra are the main ingredients of this wonderful stew of
the Louisiana marshlands
9

Atlantic Smoked Salmon
cold smoked salmon with traditional garnish
12

Creole Tomato Soup
With garden basil
6

Royal Orleans Crab Bisque
Accented with armagnac
9
 

Main Course
All Entrées served with our famous Rib Room salad

Rib Room Salad
Finished with our famous bleu cheese dressing or
creamy Italian vinaigrette
 

Roasted Prime Rib of Beef
Our specially selected beef slowly roasted and served
au jus with a baked potato
35

Roasted Prime Rib of Beef
Our specially selected beef slowly roasted and served au jus
with a baked potato
35

Rib Room Rotisserie Chicken
With chanterelle mushroom gravy and served with mashed potatoes
24

Pan Seared Salmon
With creamy polenta and roasted tomato emulsion
29

Grilled New York Strip Steak
With roasted fingerling potatoes and green peppercorn Cognac sauce
37

Sauteed Seafood Platter
Gulf of Mexico fish, shrimp and Rib Room’s crab cake finished
with sauce meuniere and wilted spinach
34

Pan Roasted Redfish with Crabmeat
Farm raised redfish fillet with sauteed jumbo lump crabmeat
finished with lemon meuniere
35

Cast Iron Seared Filet Mignon
On a mirepoix of Louisiana sweet and Yukon gold potatoes
with Southern Comfort cane syrup reduction and crispy onions
38

Spit Roasted Shrimp
with wild mushroom ravioli, lemon butter and sautéed wild mushrooms
31


Finale

Pineapple Upside Down Cake
7

Chocolate Pyramid with berry sauce
8

Vanilla bean panna cotta
7

Chocolate obsession with Espresso sauce
8

Freshly Brewed Starbuck’s Coffee
3