Delightfully festive around the holidays and always great for groups, Ralph’s on the Park is reviving its traditional Réveillon meal, December 1 — 23. Four courses for $75 are true classics: turtle soup; crab-crusted fish with crab fat rice, shrimp, and crab velouté; and grilled filet with roasted root vegetables and foie gras demi-glace.

Double the price of most menus at $135,Commander’s Palacecelebrates the season in style with chef Meg’s inventive menu. Dishes depend on local purveyors like Mr. Shrimp, whose legendary shellfish power the broiled head-on beauties drenched in garlicky citrus butter and Calabrian chilies. House-cured duck ham is shellacked with boozy molasses and served with whipped duck liver beignets, sugar beets, and smoked apple and foie gras café au lait. Very fancy from start to finish.

Copper Vinechef Amy Mehrtens offers a tasty modern take on New Orleans feasting, four courses for $50. Choose from options like filet tartare or snapper crudo, duck pate or roasted beet and citrus salad, wild shrimp risotto or braised short ribs, and pappardelle with something called lemon posset for dessert — it involves lots of citrus and heavy cream — what’s not to like?

The Fountain Loungeoffers a $62 four-course Réveillon Dinner from December 1 — 24, continuing the centuries-old New Orleans custom in style. Mouth-watering menu items include seared duck breast with miso honey roasted turnips and ‘Poulet Rouge’ with oyster dressing and winter vegetable ragout. Bread pudding with Sazerac caramel sauce is a top choice for dessert.

Chef Marcus Woodham works magic in his vegetable-forward kitchen, andthe Bower’s five-course Rèveillon menu is no exception to that rule. Priced at $75, options range from a cabbage and potato waffle with dill crème fraiche and smoked trout roe to rabbit confit arancini and a wonderful woodsy bruschetta crowded with shaggy wild mushrooms and creamy burrata. The scallops sound divine, with butternut squash farro and sour cherry chutney, but the duck ragout pasta is also a winner. A salted apple caramel hand pie is served with cream cheese ice cream for dessert, appropriate given the recent return of Hubig’s.

The Palace Cafe, housed in the historic Werlein’s music building, offers a set $59 menu and a festive setting for celebrating the season. Réveillon options range from a roasted beet salad with local feta and Gulf oysters and mushrooms in a savory pastry crust, to seared duck breast with charred Cipollinis and a traditional white bread pudding to wrap things up. Based on availability, discounted valet parking is offered at the Marriott, 555 Canal Street; for $5 for up to three hours.

Broussard’schef Jimi Setchim presents a stellar four-course, $65Réveillon menu, offered Wednesday through Saturday evenings. Start with a satsuma, roasted beet, and pomegranate salad and a bowl of sage-infused roasted pumpkin soup. The Louisiana citrus is the star, used with harissa as a rub for the roasted airline chicken breast served with bacon braised greens and smoked gouda grits or in the mix with smoked duck and satsuma gnocchi. More satsuma goodness for dessert — it’s a toss-up between a pound cake or spiking the apple crumble.

Couvantunderscores the history of Réveillon with its five-course $88 modern French menu. Start with truffled butternut squash soup with wild mushrooms and pancetta, move on to yellowfish tartar with yuzu aioli, and save room, because there’s both an oven-baked snapper with pomme Lyonnaise and brioche-crusted veal with king trumpet mushrooms. For dessert, a swoon-worthy chocolate entremets, a cake full of surprises.

Tujague’schef Gus Martin is offering a four-course, $64menuthat offers Creole comfort fare. Offered December 1 through 30, start with the likes of oyster pan roast with tarragon cream in puff pastry or shrimp and goat cheese crepes. After a gumbo du jour palate cleanser, mains include Gulf fish Bienville with blue crab butter sauce, grilled double-cut pork chop with oyster dressing, a grilled petite filet, or pan-roasted maple duck. Creme brulee is nice, but apple spice cake with eggnog ice cream and salted caramel sauce is even nicer.

Enjoy the festive decorations that light up Jackson Square before or after a four-course, $68 menu atMuriel’s.Menuitems — which are also available a la carte — include choices like duck and andouille gumbo, satsuma salad, onion-crusted salmon, or venison swabbed with a port wine-currant reduction. Buche de Noel for dessert? How festive!

This Bywater gem is a lively social hub, with chef Chris Barbata powering theCountry Club’s modern Creole cuisine. There’s even a specialty gin cocktail, the Rev on the Rocks, to get the party started. This year’s four-course $65menu包括開胃菜就像一個藍蟹帶餡煎餅,lobster escabeche with preserved lemon, and a choice of braised short ribs, seafood risotto, or the vegetarian option, mushroom and nut pave. Panna cotta or chocolate cake for a sweet ending.