Nicholls State University

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

Dinner Reservations

Join Us for Dinner!

Below is a quick look at Bistro Ruth’s Menus (with serving style and cuisine). Seating times are available from 5:30 to 6:30 pm, except for Russian Service which begins at 6:00 p.m. only.

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DATES & MENUS

Co-Chef: Skylar Denton

Co-Chef: Tori Bourgeois

Co-Chef: Tika Naquin

Service Style: A la Carte

Theme: Italian

1st course

Soup

Roasted Butternut Squash and Cream Soup, Black Truffles, and Crema

2nd course

Seafood

Sautéed Shrimp, Fettuccini, Wilted Spinach, and Sharp White Cheddar Béchamel

Poultry

Seared and Baked Chicken Breast Roulades with Prosciutto and Sage, Beurre Blanc, Creamy Polenta, and Stuffed Baby Bella Mushrooms with Olives, Tomatoes, Goat Cheese and Bread Crumbs

Lamb

Grilled Herb Marinated Lamb Chop, Caper Anchovy Salsa Verde, Lemon Risotto, and Roasted Parmesan Artichoke Hearts

3rd course

Dessert

Macerated Strawberries, Vanilla Custard, Grand Marnier Soaked Lady Fingers,

with Whipped Mascarpone

Bread

Garlic Knot with Whipped Butter

 

Co-Chef: Jacob Scott

Co-Chef: Kelsey Robinson

Co-Chef: Kaya Jupiter

Service Style: A la Carte

Theme: Southern Comfort Foods

1st course

Appetizer

Boudin Boulettes, Horseradish Remoulade and Shaved Brussels Sprouts, Apple, Spiced Pecan Salad with Red Wine Vinaigrette

2nd course

Fish

Blackened Redfish, Honey Garlic Glaze, Corn Bread Dressing, and Braised Smoked Turkey Neck Mustard Greens

Poultry

Smoked Braised Boneless Chicken Thighs, Barbecue Velouté, White Cheddar, Romano, & Asiago Macaroni and Cheese, with Green and Red Cabbage Slaw

Beef

Chicken Fried Beef Steak, White Gravy, Garlic Mashed Potatoes with Au jus, and Sautéed Carrots and Broccolini

3rd course

Dessert

Vanilla Bean Custard, Sweetened Cream Cheese, Salted Bourbon Caramel Sauce, Brûléed Bananas, House made Vanilla Wafers, and Whipped Cream

Bread

Honey Butter Yeast Roll with Whipped Cinnamon Butter

 

 

Co-Chef: Rita Lind

Co-Chef: Sierra McKinney

Co-Chef: Samson Cahill

Service Style: A la Carte

Theme: French

1st course

Soup

Cream of Potato and Leek Soup, Croissant Crouton, Chives, and Confit Garlic Oil

2nd course

Seafood

Seared Scallops, Gruyere Cream Sauce, Pan Fried Potato Slices & Caramelized Onion & Parsley, and Wine Braised Endive with Toasted Walnuts

Pork

Seared Pork Tenderloin, Calvados Gastric, Celeriac Graton, and Sautéed Haricot Verte Butter Sauce & Toasted Almonds.

Beef

Oxtail & Beef Round, Turnip, Carrot, Celery, & Leek Stew, with Sliced Baguette, Cornichons, and Dijon Mustard

3rd course

Dessert

Poached Lavender Meringue, Crème Anglaise Sauce, Caramel, and Toasted Almonds

Bread

Brioche Braid and Whipped Butter

Co-Chef: Juliet Bel

Co-Chef: Trey Authement

Co-Chef: Jacob Sweat

Service Style: A la Carte

Theme: Coastal Mediterranean

1st course

Appetizer

Fried Mushroom Risotto Boulettes with Mozzarella and Marinara Sauce

2nd course

Fish

Baked Black Cod, Lemon & Garlic Oil, Herbed Pine Nut Rice, and Roasted Beet & Cucumber, Feta Salad

Pork

Layers of Cellentani Pasta, Ground Pork, Tomato Sauce, Pesto and Caramelized Brussels Sprouts, with Halloumi & Goat Cheese Bechamel.

Lamb

Seared and Roasted Herb Crusted Lamb Loin, Red Wine Demiglace, Creamed Potato with Shredded Gruyere Cheese, and Sautéed Orange and Purple Carrots, Pearl Onions, & Broccolini

3rd course

Dessert

Orange Cardamom Olive Oil Cake, Orange Supreme, Roasted Pistachios with Pistachio Ice-cream

Bread

Grilled Pita Bread with Spicy Roasted Bell Pepper & Feta Dip

Co-Chef: Josephine Burkhardt

Co-Chef: Karleigh Leblanc

Co-Chef: Malik Granger

Co-Chef: Shalayah Hunter

Service Style: Russian

Theme: Classic Italian

1st course

Hors d’oeuvre Froid

Sliced cherry tomatoes, Mozzarella, Fresh Basil, Balsamic Vinegar, on Crostini

&

Green Olives, Italian Salami, and Goat Cheese on Crostini

&

Pepperoni, Pepperoncini, Cream Cheese, Truffle Honey, on Crostini

 

2nd Course

                                                                        Potage       

Mix of Chicken and Beef Broth, Ditalini Pasta, Sautéed Spinach, and Beef & Italian Sausage Parmesan Meatballs

 

3rd course

Salade

Seared Castelfranco Radicchio, Gorgonzola, Vincotto

 

4th course

Poisson

Seared and Baked Prosciutto Wrapped Herbed Scallops, Saffron Sauce, and Pesto Risotto Cake

Intermezzo

Sorbet

Roasted Lemon Basil, Micro Basil with Candied Lemon Zest

5th course

Viande

Osso Bucco Filled Spinach Ravioli, Tomato Cream Sauce, with Blanched Herbes de Provence Asparagus

6th course

Dessert

Chocolate Pistachio Cannoli, Chocolate Mascarpone Filling, with Pistachio Cream Sauce

Bread

Ricotta Focaccia with Sundried Tomato and Herb Butter

Co-Chef: Zefani Smith

Co-Chef: Katie Ellis

Co-Chef: Abbey Warren

Co-Chef: Isadore Dardar

Service Style: Russian

Theme: Haitian Creole/Caribbean

1st course

Hors d’oeuvre Froid

Grilled Cilantro Lime Shrimp, Fried Plantain Chip, and Avocado Salsa

Potage       

Spiced Roasted Butternut Squash & Fire Roasted Red Bell Pepper Coconut Milk Soup, Julienned Fire Roasted Red Bell Peppers, and Toasted Pepitas

 

3rd course

Salade

Red Belgian Endive, Mandarin Supremes, Pineapple, Passionfruit, Papaya, Mango, Goat Cheese, and Mint Tarragon Vinaigrette

 

4th course

Poisson

Seared Black Cod, Chunky Tomato Sauce and Cilantro Lime Black Bean Rice

Intermezzo

Sorbet

Lemon Ginger and Li-hing Plum Powder

5th course

Viande

Braised Cubed Pork Country Ribs, Pickled Cabbage Carrots Onions and Scotch Bonnet Pepper Slaw, in Chicken Flavored Fried Crust, with Red and Green Bell Pepper Gastrique

 

6th course

Dessert

Coconut Tartlet with Papaya Gelee, Toasted Coconut and Honey Tuile

 

Bread

Viennese Rolls with Whipped Butter

 

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.

Click here to download the recipes from each Bistro dinner.

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