
Join Us for Dinner!
Below is a quick look at Bistro Ruth’s schedule (with serving style, cuisine and price noted). Seating times are available from 5:00 to 7:30 p.m., except for Russian Service which begins at 6:30 p.m. only.
*Due to the restrictions of social/physical distancing, available seating is minimal. We must take the safety of our guests as well as our students and faculty into consideration. The maximum table is four seats.*
DATE | SERVICE | PRICE |
---|---|---|
Tuesday, September 29 | American Service/French Bistro | $45 /person |
Thursday, October 1 | American Service/French Bistro | $45 /person |
Tuesday,October 6 | American Service/French Bistro | $45 /person |
Thursday, October 8 | American Service/French Bistro | $45 /person |
Tuesday, October 13 | American Service/French Bistro | $45 /person |
Thursday, October 15 | American Service/French Bistro | $45 /person |
Tuesday, October 20 | American Service/French Bistro | $45 /person |
Thursday, October 22 | American Service/French Bistro | $45 /person |
Tuesday, October 27 | American Service/French Bistro | $45 /person |
Thursday, October 29 | American Service/French Bistro | $45 /person |
Tuesday, November 3 | American Service/French Bistro | $45 /person |
Tuesday, November 10 | American Service/French Bistro | $45 /person |
*Due to the restrictions of social/physical distancing, available seating is minimal. We must take the safety of our guests as well as our students and faculty into consideration. The maximum table is four seats.*
Advanced reservations are required. Call 985-493-2700 between 8 a.m. and 4:30 p.m., Monday through Friday. Reservations must be paid in advance. Payments may be refunded with a 24-hour cancellation notice.
FALL 2020 MENUS
Co-Chef: Olivia Burke
Co-Chef: Madison Segura
Service Style: A la Carte
1st course
Soup
French Lettuce Soup
2nd course
Salad
Red and Green Butter Lettuce, Grapefruit and Orange Supremes, Pomegranate Seeds, Laguiole Tuilles and Avocado Vinaigrette
3rd course
Fish
Pan Seared Salmon, Creamy Sorrel Crème Fraiche Marsala Sauce, Potato Rissoles, and Dijon Mustard Grilled Romaine
Poultry
Roasted Duck Breast, Concord Grape Au Jus, Carrot Soufflé, and Roasted Fall Root Vegetable
Lamb
Lamb Stew with Pearl Onions, Asparagus Peas, Rainbow Carrots, Lotus Root and Aligot
4th course
Dessert
Layers of Croissant Dough, Strawberry Bavarian Cream, with Lavender Crème Anglaise and Mint Candied Honeydew Melon
Co-Chef: Haylee Day
Co-Chef: Joseph Margott
1st course
Appetizer
Prosciutto Wrapped Fig Stuffed with Mascarpone with Honey Balsamic Reduction
2nd course
Salad
Charred Baby Romaine, Goat Cheese, Pomegranate Seeds, Toasted Walnuts, and Pomegranate Oregano Vinaigrette
3rd course
Seafood
Sautéed Scallops, Shrimp, Mussels and Broccoli Rabe,
with Linguine and Spicy Pomodoro Sauce
Poultry
Pan Seared Duck Breast, Plum Sauce, Sweet Potato Brown Butter Sage Gnocchi, and Roasted Brussels Sprouts
Lamb
Grilled Lamb Chops, Mint Pesto, Rice Pilaf, with Carrot Soufflé
4th course
Dessert
Pear and Ginger Tart, Ricotta Ice Cream and Crushed Toasted Hazelnuts
Chef: Whitney Adams
1st course
Soup
Italian Wedding Soup
2nd course
Salad
Frisee and Baby Arugula, Orange Supremes, Cucumber with Orange Red Wine Vinaigrette
3rd course
Seafood
Sautéed and Steamed Little Neck Clams, Red Wine Buerre Blanc, Linguine, and Roasted Red Pepper and Garlic Broccoli Rabe
Poultry
Paneed Boneless Chicken Thigh, Lemon Caper Butter Cream, Mushroom Risotto, and Sautéed Forest Mushrooms
Beef
Tomato Braised Round stuffed with Eggs, Italian Sausage, Prosciutto
and Rosemary Garlic Mashed Potatoes, with Garlic Roasted Baby Carrots
4th course
Dessert
Tiramisu
Co-Chef: Camillia Young
Co-Chef: Janesa Buras
1st course
Soup
Spiced Cushaw, Crème Fraiche, and Pomegranate Molasses
2nd course
Salad
Mizuna, Fennel, Orange and Grapefruit Supremes, with Honey Dijon Vinaigrette
3rd course
Fish
Pan Seared Red Snapper, Buerre Blanc, Fresh Linguine, with Sautéed Broccolini
Pork
Grilled Pork Chops, Apple Chutney, Duchesse Sweet Potatoes, Sautéed Haricot Verts
Lamb
Roasted Lamb Chops, Balsamic Glaze, Potato and Turnip Mash, with Charred Brussels Sprouts
4th course
Dessert
Brown Butter Bourbon Pecan Pie, Salted Caramel Sauce, and Chai Spiced Whipped Cream
Co-Chef: Taylor Breaux
Co-Chef: Maurice Willis
1st course
Appetizer
Beef Empanada, Cajun Tarter Sauce, and Vinegar Coleslaw
2nd course
Salad
Mesclun Mix, Manchego Cheese, Marcona Almonds, Chorizo,
Green Olives, Red Onion, and Creole Mustard Vinaigrette
3rd course
Seafood
Sautéed Shrimp, Penne Pasta, Roasted Cauliflower, with Sunflower Seed Romesco Sauce
Poultry
Chicken and Andouille Paella, and Samfaina
Beef
Grilled Flank Steak, Cilantro Lime Creama, Cajun Roasted Potatoes, Mirliton Slaw
4th course
Dessert
Horchata Bread Pudding, Spicy Dark Chocolate Sauce, and Chili Chocolate Ice Cream
Co-Chef: Natasha Billiot
Co-Chef: Phillip Barnes
1st course
Appetizer
Ricotta Dumpling, Crab Meat, and Nantua Sauce
2nd course
Salad
Arugula and Frisee, Herbed Citrus Goat Cheese Spread, Candied Beets,
Sous Vide Apples, Candied Pecans, and Prosciutto Vinaigrette
3rd course
Fish
Pan Seared Andouille Crusted Flounder, Orange Chartreuse Buerre Blanc,
Roast Beet Puree, and Citrus Hazelnut Salad
Poultry
Fried Chicken Roulade, Smoked Honey Tabasco Chicken Jus,
Cauliflower Puree, with Charred Cherry Tomatoes and Pickled Carrot Ribbons
Beef
Oxtail Braised in Red Wine, Marchand du Vin, Potatoes Lyonnais, and Sautéed Broccoli Rabe
4th course
Dessert
White Chocolate Bread Pudding, Bourbon Sauce, Spiced Candied Pecans, with Chicory Coffee Ice cream
Co-Chef: Zeph Alcina
Co-Chef: Caitlyn Teetrick
1st course
Appetizer
Pretzels (sticks) and Beer Cheese
2nd course
Salad
Frisee, Arugula, Kohlrabi, Radish, and Champagne Vinaigrette
3rd course
Fish
Pan Seared Grouper, Whole Grain Mustard Sauce, Potato Pancakes, with Red Cabbage and Apple Slaw
Pork
Roast Pork Shoulder, Pan Gravy, Potato Dumplings, with Roasted Carrots
Beef
Beef Roulade, Pan Jus, Spätzle, and Roast Red and Golden Beets
4th course
Dessert
Apple Strudel, Caramel Sauce, and Vanilla Ice Cream
Co-Chef: Theresa Marin
Co-Chef: Aaron Ashburn
1st course
Soup
New Orleans Turtle Soup
2 nd course
Salad
Baby Iceberg Wedge, Pickled Shrimp, and Remoulade Dressing
3rd course
Fish
Blackened Red Fish, Lemon Caper Buerre Blanc,
Seafood Dirty Rice, with Mardi Grass Cauliflower
Poultry
Roasted Quail Stuffed with Fig and Prosciutto, Fig Jus,
White Root Vegetable Puree and Collard Greens
Beef
Daube Short Rib, Marchand du Vin, Cheese and Bacon Grits, with Roasted Mushrooms
4th course
Dessert
Beignets, Pecan Shortbread Crumble, Chocolate Ganache, Pastry Cream, and Coffee Ice Cream
Co-Chef: Taylor Stinson
Co-Chef: Ridic Wells
1st course
Soup
Butternut Squash Puree with Cayenne Truffle Crema
2nd course
Salad
Shaved Fennel and Celery Root with Champagne Vinaigrette
3rd course
Seafood
Crawfish Boudin Agnolotti, Warm Remoulade, with Sautéed Rainbow Chard
Pork
Grilled Pork Chop Stuffed with Mushroom Risotto, Apricot and Cherry Mostarda, with Roasted Delicata Squash
Beef
Roasted Beef Top Sirloin Stuffed with Fennel, Prosciutto, Golden Raisins, Pine Nuts, White
Cheese, Italian Red Sauce, Grilled Ciabatta, and Agro Dulce Cipollini Onions
4th course
Dessert
Lady Fingers Soaked with Rum and Chicory Coffee Syrup,
Mascarpone Cream, Cocoa Chile Dusting
Co-Chef: Tatyana Gordon
Co-Chef: Mathieu Harris
1st course
Appetizer
Coconut Shrimp with African Pepper Sauce
2nd course
Salad
Roasted Pumpkin Quinoa with Sumac Vinaigrette
3rd course
Fish
Pan Seared Pecan Crusted Red Fish, Chermoula, Herbed Couscous, and Glazed Rainbow Carrots
Poultry
Roasted Curry Boneless Chicken Thighs, Peanut Sauce,
Mushroom Wild Rice Pilaf, with Smothered Collard Greens
Venison
Braised Venison Shank, Cherry Sage Reduction,
Sweet Potato Puree, and Roasted Brussels Sprouts
4th course
Dessert
Chocolate Coffee Infused African Melktert with Candied Ginger
Co-Chef: Cassidy King
Co-Chef: Tiffany Algu
1st course
Appetizer
Shrimp and Crabmeat Eggplant Napoleon
2nd course
Salad
Arugula, Romaine, Avocado, Cherry Tomatoes, Boiled Eggs, and Remoulade
3rd course
Fish
Pan Fried Flounder, Crawfish Cream Sauce, Sausage and Red Bean Dirty Rice, with Roast Artichoke Hearts
Poultry
Braised Chicken Thighs, Scallion Basmati, and Creole Green Beans
Beef
Seared Hanger Steak, Mushroom Bordelaise, Twice Baked Potato, with Andouille Maque Choux
4th course
Dessert
Sweet Potato and Pecan Beignets with Dulce de Leche
Co-Chef: Thane Cavendish
Co-Chef: Kelly Zeringue
1st course
Soup
Roasted Pumpkin, Spiced Crème Fraiche, with Pumpernickel Crostini
2nd course
Salad
Roasted Red Beets, Pressed Eggs, Sour Cream Dill Dressing
3rd course
Seafood
Grilled Shrimp Bratwurst, Creamy Hunter Sauce, Potato Leek Pancakes, and Roasted Horseradish Baby Turnips
Poultry
Pan Fried Boneless Chicken Thigh, Mashed Red Skin Potatoes, Mustard Béchamel, with Braised Red Cabbage and Apple
Beef
Braised Beef Cheek Sauerbraten, Spaetzle, Roasted Baby Carrots
4th course
Dessert
Apple and Walnut Strudel, Whipped Bavarian Cream and Cinnamon Ice Cream
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CONTACT INFO
- 914 E. 1st Street, Thibodaux, LA 70301
- PO BOX 2099, Thibodaux, LA 70310
- CULINARY@NICHOLLS.EDU
- (985) 493-2700