Four Seasons New Orleans Welcomes Spring with New Menus at Miss River and Chemin à la Mer

As the flavours of spring bloom across the city, Four Seasons Hotel New Orleans is embracing the season with fresh, vibrant new menu offerings at Miss River and Chemin à la Mer. Inspired by local ingredients and the bounty of the Gulf, these seasonal additions highlight bold flavours, peak produce, and one of Louisiana’s most celebrated springtime delicacies - crawfish.

“Spring is the perfect time to refresh and surprise,” says Executive Chef Dario Montelvere. “These dishes bring together seasonal brightness and Louisiana boldness - plus a few playful takes that make the most of crawfish season.”

Miss River: A Celebration of Spring and Crawfish Season

Miss River introduces two exciting menu updates: a new wood-fired menu featuring dishes prepared in the restaurant’s signature wood-fired oven, and new additions to the regular à la carte menu.

From the wood-fired menu, guests can savour Garlic Butter Shrimp served with local French bread, Redfish on the Half Shell with garlic bordelaise and Creole spice, and Porchetta dressed with giardiniera vinaigrette. Side dishes embrace the season with Smashed Potatoes dressed in Caesar and Parmesan, and a Roasted Whole Artichoke complemented by New Orleans bordelaise, green goddess dressing, and fresh mint.

The main menu welcomes the arrival of spring with light and sumptuous new dishes. Highlights include the Sicilian Artichoke Salad with crispy garlic and lemon vinaigrette, Mushroom Toast topped with whipped ricotta and English peas, and the must-try Crawfish Strudel, a crispy pastry filled with spiced crawfish and beurre blanc - paying tribute to Louisiana’s beloved crawfish season. Other additions include the Blackened Gulf Snapper with mint succotash and Crab and Dumplings, featuring pillowy potato gnocchi and jumbo lump blue crab.

Chemin à la Mer: A Fresh Take on Lounge Dining

At Chemin à la Mer, a new Purple Grackle Lounge menu elevates the bar experience with a selection of shareable small plates. New dishes include Lamb Skewers with curry tzatziki and fresh herbs, Grit Tots paired with roasted peppers, and Cajun Chicken Karaage, served with sauce chien, mint, and chili.

The à la carte menu also receives a seasonal refresh, featuring Blue Crab with citrus and serrano, Seared Shrimp with Grit Tots, and Mushroom Risotto with seared broccoli. Complementing these additions, a new cocktail selection debuts to welcome the longer, sunnier days of spring, inspired by the restaurant’s Riverfront views.

As spring awakens the city, Miss River and Chemin à la Mer invite guests to indulge in the season’s best flavours, paired with warm hospitality and stunning riverfront views. For more information and to make reservations visit Miss River and Chemin a la Mer on OpenTable or call 504 434 5100.