New seasons bring new culinary opportunities, and Criollo is celebrating the beautiful weather with several menu additions. Take a closer look at three of our favorites, and book your next meal at Criollo today – it’s open for breakfast, lunch, and dinner!Head to @Criollo_NOLA for some new summer dishes. Is it wrong to want them all? Click To Tweet
New Menu Items at Criollo
Grilled Pompano Belle Meuniere
This dish is a nod to a popular dish created in New Orleans called “pompano en papillote.” The original dish is wrapped in parchment paper with a delicate white wine sauce and crabmeat, but the creative chefs at Criollo have added their own unique spin. Grilling the fish adds a lovely char and depth of flavor while additions like roasted garlic and brown butter sauce coat the fish in rich flavor. Paired with chanterelle mushrooms, crispy fried capers, and brunoise potatoes, this dish is the perfect balance of flavors both bright and luxurious.
Baked Stuffed Creole Redfish
Taking advantage of what’s in season, Criollo chefs created their baked, stuffed Creole redfish with Creole tomatoes in mind. Paired with a Creole tomato jam and fried green tomato crust, this dish has all the flavors of summer. Delicate crabmeat and a twirl of angel hair pasta complete the meal.
Barbecue Shrimp and Boudin
Nothing says “summer” quite like a barbecue, and we love how the chefs at Criollo play with heavy elements like boudin to create a smoky, hearty dish. Starting with a Creole dry rub, the chefs add bold flavor to the shrimp before grilling. Surprising additions like shoepeg corn, field peas, and grape tomatoes bring fresh and delicate flavors while hedgehog mushrooms contribute to the overall meaty taste and texture of the dish.
All three of the above dishes pair nicely with white wines, and Criollo has an extensive selection. Ask your server about which wines are best for which entree; dry sauvignon blancs, bright pinot grigio, and mellow rieslings are all available (plus chardonnay, Gewurztraminer, chenin blanc, and more!).