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.
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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