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"Let Them Eat Cake!"…

Oct 28 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… more

Anne Rice's Vampire…

Oct 28 - 28, 2016
Join us for the 28th Annual Vampire Ball featuring Anne Rice  Lestat Fan… more

Art is the Driving…

Oct 28 - Dec 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Boo at the Zoo

Oct 28 - 29, 2016
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Brews and Boos

Oct 28 - 28, 2016
Join your friends for Brews and Boos, a new party at City Park! Carousel… more

Danse Macabre- The…

Oct 28 - 30, 2016
The Historic New Orleans Collection will be offering a special Halloween-themed… more

David Hansen's Garden…

Oct 28, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Education Gallery…

Oct 28 - Nov 27, 2016
Artists and Sense of Place Residency Show featuring artwork created by students… more

Food Truck Fridays on…

Oct 28 - Nov 25, 2016
Join us for Food Truck Fridays on Spanish Plaza. There will be new food trucks… more

Halloween New Orleans

Oct 28 - 30, 2016
Join us for the annual Halloween New Orleans, a weekend-long LGBT… more

Historic New Orleans…

Oct 28, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

House of Blues…

Oct 28 - Dec 30, 2016
Every Friday join us in the Voodoo Garden for live music, beer and drink… more

Kool Smiles -…

Oct 28 - Nov 5, 2016
Bring your Halloween candy to any Kool Smiles dental office beginning Friday,… more

Music Box Village…

Oct 28 - 30, 2016
Art collective New Orleans Airlift opens their flagship project The Music Box… more

New Orleans Secrets…

Oct 28 - 28, 2016
Part ghost hunt, part séance...there's nothing else in New Orleans like… more

Ogden Museum of…

Oct 28 - Nov 8, 2016
Each year, the Ogden Museum celebrates Dia de los Muertos (Day of the Dead),… more

Relapse Halloween…

Oct 28 - 28, 2016
Join us at the Hi-Ho Lounge  for a  Relapse Halloween Party! more

Saenger Theatre…

Oct 28 - 30, 2016
Join us for the Illusionists- Live from Broadway. This mind blowing spectacular… more

Spooky Tour for Kids

Oct 28, 2016 - Sep 21, 2026
On this tour for kids, we will search for and possibly find these playful and… more

Stoned vs Drunk vs…

Oct 28 - 28, 2016
Join us at the New Movement for a stand -up comedy challenge. Also, enjoy… more

"Let Them Eat Cake!"…

Oct 28 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… more
OVG Guide Widget 1

The Grill Room's Blue Crab “Gratin”

Signature dish of Chef de Cuisine Daniel Causgrove

• 1 quart heavy cream
• 3 large shallots
• 3 cloves garlic
• 1 cup sherry
• 18 stalks asparagus
• 5 red radishes
• ½ cup white wine vinegar
• 1 pound jumbo lump blue crab
• 6 teaspoons Paddlefish caviar
• 1 ounce Manchego cheese, grated
• 3 cloves black garlic
• 6 slices Manchego cheese (sliced across the diameter of the wheel)

Method of Preparation:

For the Sherry Cream:
Slice shallots and garlic. Place in medium saucepan and gently sauté shallots and garlic until translucent. Add sherry and reduce over medium heat until sherry is nearly evaporated and mixture is syrupy. Add the cream and bring to a boil. Remove from heat and cover. Allow to steep at room temperature for 30 minutes. Strain and cool completely.

For the Garnish:
Remove the stem from the asparagus to make 1 inch spears. Reserve the stems for another use. Remove the stem and root end of the radishes. Cut each radish into four pieces. In a small sauté pan combine radishes and vinegar; cook over medium high heat until vinegar is nearly evaporated. Add ½ cup of water to the pan and repeat process. When the water is nearly gone, taste a piece of radish. It should be tender. If not, add more water and continue to cook until tender. Peel the black garlic and slice each clove into three slivers.

To Finish:
Pick crab over to remove shells. Bring 16 ounces of the cream to a boil in a medium pot. Add crab, caviar, and grated Manchego. Stir thoroughly. Continue to cook until the mixture is shiny and has large bubbles. Season to taste with salt and pepper. Divide mixture into six small wide-rimmed bowls. Top each with three asparagus tips, three braised radishes and three slivers of black garlic. Lay a slice of Manchego over the mixture. Using a blowtorch, brown each until the cheese is translucent and golden brown. Serve.

Serves: 6


Windsor Court Blue Crab Gratin