Sorry we’ve been out for so long, between an insane amount of work, some illnesses and our obligations for Go Nola, we’ve been unable to get some quality posts out. Yeah I know that hasn’t stopped us since we started this adventure, but time was at an ultimate premium and since we don’t get paid nothing for this here “job” it’s the lowest in the pecking order. Enough with the excuses, let’s get on to the good stuff.
We’ve been pretty high on the Rum House around here, including their nifty taco racks. However, you may recall my attempts to slink away with a taco rack were foiled by Cupcake. In a delightful turn of events, we will soon be the proud owners of a couple of those very racks (Don’t worry Wang, you’ll be getting one for sure). Somehow the fine folks over at the Rum House stumbled across our little slice of heaven and reached out to us.
Yeah I know you’re thrilled with this news: “Whoopidty-doo! You’re getting some taco racks, good for you. This is not the ‘quality’ post we were promised.” Ah, but it is. In addition to procuring some taco tins, we’ve learned that Rum House is totally revamping their menu, possibly as early as tomorrow night. To help push you towards an evening at the Rum House this week, here’s a peek at the some of the new dishes (full menu available below):
Chorizo Roti Flatbread (Flatbread topped with Chorizo, roasted peppers, garlic and goat cheese) and Curried Mussels (mussels in a red coconut curry sauce w/ pomme frites) have been added to the appetizer menu. One other noticeable change is the tuna ceviche will now be served on puffy flour tortillas.
The salad selection sports a fancy new Argentinian beef salad, complete with chimichurri sauce and ancho chili blue cheese dressing.
Just in time for the cold weather to kick in, a soup of the day and a crab, corn and cho cho (mirliton) chowder are available to help thaw you out.
For tacos, the Cuban pork taco slides off the menu to make way for the Duck Duck Goose (roasted duck, snow pea and carrot slaw and creole rum sauce topped with duck and goose cracklins), Lamb Vindaloo (red curried lamb, mint chutney and plantains), the Carolina (smoked pork with slaw, corn salsa and a Carolina BBQ sauce), Mole Pork (shredded pork, mole sauce and pineapple salsa) and Seared Scallop (scallops with scotch bonnet onion marmalade and fried leeks).
We also see the addition of some Roti to the sandwich section, with a veggie roti and the Trinidad Chicken Roti (A crispy roti bread stuffed with curried stewed shredded chicken and string potatoes). I’ve been told to think of the roti as the “Caribbean’s version of a burrito,” to help wrap my mind around the concept.
A twist on boullibase has been added to the entrees in the Seafood Pepperpot and the ribeye has been switched out for the more flavorful bone-in ribeye.
Of course, pretty much all the rest of the dishes remained the same, so don’t get alarmed. This new menu is more about expanding their offerings than anything else. Keeping with this theme, the Rum House has expanded its wine and rum selections as well. The wine choices have doubled and the total available rums now number over 130 (ranging from $4 a shot to $100), including The Black Tot British Navy Rum which is a historic rum they use to give the British Navy daily rum rations(tots) up until 1970 when England abolished rum ration. To help immerse you in that massive selection, they’re adding rum flights to the menus.
Mix in a few more specialty drinks, like the Uptown Girl (Tres Generations Plata tequila, Cointreau, Lime juice and Agave Nectar), and the Rum House officially offers endless ways to drink the day away. Just like you’re on a Caribbean vacation!
*Full disclosure–While we are ending up with some taco racks without having to steal them, we were not contacted for the purpose of pimping out the new menu. Once we found out that a new, expanded menu was coming out, we got nosy our journalistic desire to break the story took over.
