CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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Dinner Reservations

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.*

Spring 2021 Dates

DATE SERVICE PRICE
Tuesday, March 16 American Service/French Bistro $45 /person
Thursday, March 18 American Service/French Bistro $45 /person
Tuesday, March 23 American Service/French Bistro $45 /person
Thursday, March 25 American Service/French Bistro $45 /person
Tuesday, April 20 American Service/French Bistro $45 /person
Thursday, April 22 American Service/French Bistro $45 /person
Tuesday, April 27 American Service/French Bistro $45 /person
Thursday, April 29 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.

SPRING 2021 MENUS

Tuesday March 16, 2021

Student Co-Chef: Courtney Harden

Student Co-Chef: Olivia Smith

Service Style: American

1st course

Soup

Roasted Tomato Garlic Soup with basil olive oil, crème Fraiche and Fried Potato Gnocchi

2nd course

Salad

Mixed Greens, Frisee, Ctirus Marinated Olives, Smoky Fried Almonds,

Asiago Cheese, and Citrus Vinaigrette

3rd course

Fish

Fried Pecan Crusted Amberjack, Piccata Sauce,

Asparagus and Ricotta Ravioli, with Blanched Asparagus

Pork

Seared Chorizo Stuffed Pork Chop, Pear Pepper Jelly,

Mushroom and Andouille Risotto, and Roasted Rainbow Carrots

Game

Venison Osso Bucco, Parmesan Rosemary Polenta,

and Broiled Yellow Onions and Bell Peppers

4th course

Dessert

Banana Crema Catalan and Banana Biscotti

 

Bread: Parmesan and Saffron Biscuits

 

Thursday March 18, 2021

Student Co-Chef: Gabrielle Francke

Student Co-Chef: Kearstin Foster

Service Style: American

1st course

Appetizer

Crawfish Boil Vol au Vent with Sauce Nantua

2nd course

Salad

Frise, Arugula, Poached Egg, Cornbread Croutons, Bacon Lardons, and Creole Mustard Vinaigrette

3rd course

Fish

Red Snapper, Shrimp, Mussels, Crab, and Crawfish Bouillabaisse

with Rouille Croutons, and Steamed Carrots, Fennel and Onion.

Pork

Grilled Boudin Stuffed Pork Chop, Port Wine Pan Sauce, Candied Yams,

and Roasted Brussels Sprouts

Beef

Braised Beef Short Rib, Bourguignon Braising Sauce, Turnip and Potato Puree,

with Braised Pearl Onions Mushrooms and Carrots.

4th course

Dessert

Brown Sugar Pain Perdu, Praline Ice Cream, Orange bourbon Caramel, and Crushed Pralines

 

Bread: French Country Bread Rolls

Tuesday March 23, 2021

Student Co-Chef: Noah Hoover

Student Co-Chef: Daniel Parker

Service Style: American

1st course

Soup

Cream of White Asparagus

2nd course

Salad

Mixed Greens, Strawberries, Goat Cheese, Candied Pecans, and Pepper Jelly Vinaigrette

3rd course

Fish

Roasted Striped Bass, Lemon Buerre Blanc, Basmati Almond Mint Rice Pilaf,

With Poached Forest Mushroom and Spring Onions

Poultry

Smoked Fried Chicken, Glace de Poulet, Pan Seared Potato Au Gratin, and Smothered Rainbow Chard

Beef

Seared Flank Steak, Mustard Balsamic Glaze, Celery Root Puree, with Charred Leeks

4th course

Dessert

Dark Chocolate Dome, Raspberry Mousse, Raspberry Coulis, Flavor Tuille, and Almond Craker Jacks

 

Bread: Country French Bread

Thursday March 25, 2021

Student Co-Chef: Crystal Johnson

Student Co-Chef: Dante White

Service Style: American

1st course

Soup

Minestrone Soup with Andouille Sausage

2nd course

Salad

Mixed Greens, Cherry Tomatoes, Crispy Prosciutto, Chopped Chives, with Creole Mustard Vinaigrette

3rd course

Poultry

Spiced Chicken Breast, Cajun Alfredo Sauce, Linguine Noodles, and Sautéed Garlic Broccolini

Veal

Veal Parmesan, Classic Creole Sauce, Sage and Thyme Grits, and Sautéed Mushrooms

Seafood

Crawfish and English Pea Risotto, with Buerre Blanc Sauce

4th course

Dessert

Pecan Praline Cream Cheese filled Cannoli with Salted Caramel Sauce

 

Bread: Ciabatta Rolls

Tuesday April 20, 2021

Student Co-Chef: Julian Frilot

Student Co-Chef: Michael Peters

Student Co-Chef: Youngmin Kim

Service Style: American

1st course

Soup

French Cassoulet Consommé with Prosciutto Crisps

2nd course

Salad

Mixed Greens, Red Wine Poached Pear, Quatre Epices Candied Pecans, Roquefort Cheese, and Walnut Vinaigrette

3rd course

Fish

Seared Scallops, Buerre Blanc, Sauce Nantua Sea Foam, Caviar,

Mashed Sweet Potatoes, and Ratatouille

Poultry

Confit Duck Leg Quarter, Umami Demi Sauce, White Root Vegetable Puree,

and Roasted Beets with Sauce Verte

Beef

Red Wine Braised Lamb Fore shank, Lamb Demi-Glace, Mushroom Risotto, with Roasted Cipollini Onions

4th course

Dessert

Ponchatoula Strawberry Tart

 

Bread: Brioche Roll

Thursday April 22, 2021

Student Co-Chef: Sara Baiamonte

Student Co-Chef: Kristina Frazer

Service Style: American

1st course

Appetizer

Mushroom Risotto Arancini, Provencal Basil Oil, and Grated Parmesan

2nd course

Salad

Mixed Greens, Blood Orange, Navel Orange & Grapefruit Supremes, Fennel, Black Olives,

Red Onion, Fresh Mint with Red Wine Vinaigrette

3rd course

Fish

Seared Almond and Pistachio Crusted Swordfish, Champagne-Citrus Buerre Blanc,

Rosemary Fondant Potatoes, and Sautéed Swiss Chard

Pork

Pan Fried Pork Loin Buttered Fettuccine, and Sautéed Haricot Verte

Lamb

Grilled Lamb Chop, Red wine Sauce, Mint Pesto Gnocchi, and Roasted Rainbow Carrots

4th course

Dessert

Sponge Cake layered with Sweetened Ricotta, Candied Orange Peel and Chopped Bittersweet Chocolate

 

Bread: Duck Fat Brioche Rolls

Tuesday April 27, 2021

Student Co-Chef: James Leininger

Student Co-Chef: Hunter Perk

Service Style: American

1st course

Soup or Appetizer

Crawfish Bisque with Crawfish Meatballs

2nd course

Salad

Spring Greens, Pickled Mirliton, Candied Pecans and Cane Syrup Vinaigrette

3rd course

Fish

Fried Crackling Crusted Redfish, Brown Meuniere Sauce, Jasmine Rice Pilaf,

with Smothered Okra and Tomatoes

Pork

Seared Porterhouse Pork Chop, Whiskey Peach Glaze, Gratin Potatoes, and Maque Choux

Venison

Pan Seared Coffee Crusted Venison Loin, Cherry Demi-Glace, Turnip Casserole, with Blanched Asparagus

4th course

Dessert

Tarte a la Bouillie, Macerated Strawberries, and Bourbon Whipped Cream

 

Bread: Cornbread with Honey Butter

Thursday April 29, 2021

Student Co-Chef: Chandreya Johnson

Student Co-Chef: Cameron Babin

Service Style: American

1st course

Soup

Smoked Chicken and Andouille Sausage Gumbo with Potato Salad

2nd course

Salad

Pickled Cucumber and Creole Tomatoes, Garlic Herb Crouton, with Sour Cream & Cream Cheese Dressing

3rd course

Fish

Roasted Flounder, Mustard Cream Sauce, Caraway Rice Pilaf, and Roasted Cauliflower

Pork

Fried Breaded Pork Tenderloin, Lemon Cream Sauce, White Bean Puree, and Roasted Kale

Beef

Braised Beef Rouladen, Tomato Au Jus, Mashed Potatoes, with Roasted Parmesan Brussels Sprouts

4th course

Dessert

Bread Pudding, Brown Butter Caramel and Creole Cream Cheese Ice Cream

 

Bread: Pumpernickel Rolls

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