Peter Kelly sets up the dining rooms with huge-screen TVs everywhere:
And ties on the feedbag during cocktail hour:
The menu is a greatest hits of Peter Kelly favorites:
Raw Bar Oyster, Clams, Shrimp:
Jumbo Chicken Wings Roquefort Dip
Parsley & Cheese Sausage in a Blanket:
Prosciutto & Fontina Pannini:
BBQ Pork & Jalapeño Jack Quesadilla
Beer Batter Shrimp Ginger & Horseradish
Those of you who remember Peter Kelly’s coconut shrimp from over the years will notice the difference here. This above is beer-battered; not coconut.
I think I enjoyed the raw bar best:
When you sit down, the table is set with “The Line of Scrimmage”:
Truffled Popcorn, Garlic Chips, Honey-Roasted Nuts, Crisp Tortillas
We sat in back of Peter’s son Dylan and his rowdy group of friends, teenaged boys, all:
Intensly watching the Saints:
During the first quarter, Cold Antipasto Sopresata, Copa, Salami,Mozzarella & Grilled Vegetables:
Boo got her blackberry wet. The recommended cure? Stick it in a bag of rice. The rice absorbs the moisture.
During the half, the feebag comes back out. Here’s chef James Kelly slicing the Cowboy Rib Eye steak:
The carving station:
A waiter serves Peter’s wife, Rica:
The staff passes out huge platters of meat.
“The Red Zone” Menu:
Cowboy Rib-Eye Sauce Béarnaise, Gratin of Gruyere Baked Potatoes, Creamed Spinach
Roast Rack of Lamb Rosemary Jus
Honey Glazed Ham Dijon Mustard Sauce
I missed photos of:
Tortellini with Pecans and Prosciutto
Sautéed Breast of Capon Wild Mushroom Risotto and Madeira
King Salmon Ragout of Orzo & Broccoli Rabe
But I did happen up on this one of the Classic Caesar Salad, held by the waiter in the apron in the center of the photo:
For “The End Zone,” there was “An Array of Passed Desserts”
And my favorite, little pudding cakes shaped like pigskins. Now that’s a real combination of food and football.
Oh and yes, the Saints beat the Colts: 31- 17.