A Love Letter to Southern Cuisine
For the Fountain Lounge Spring/Summer Menu, Roosevelt Executive Chef Daniel Mills and Chef de Cuisine Joseph Turley wanted to create a fresh and inviting menu that honors classic French traditions with New Orleans sensibilities and a nod to both Chefs' Southern upbringings. The two Chefs' collective experience growing up cooking in the South and having both been in New Orleans for the past 15 years is brought to life through every dish.
Fresh Ingredients, Innovative Takes
Innovative takes on bistro classics abound in the spring and summer menu such as our Lobster Remoulade featuring warm water Florida lobster that is poached & chilled lobster before being tossed in our creole remoulade and served with baby greens, avocado and pickled fennel.
Down to the Details
The menu features details that add something special to each and every dish. Our Poisson Nantua features gulf black drum over fava bean succotash with crawfish & lobster creole sauce. But it's the dish's crispy, parmesan tuile that adds the extra bit of crunch to each bite and brings all the flavors together.
A Menu of Abundance
Our menu features items that are aimed at delighting our guests, like the Fruits de Mer, a seafood tower featuring poached shrimp, fresh shucked oysters, poached & chilled lobster tail and crab claws with mignonette, creole remoulade and lemon.