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Tujague’s is Opening the Cellar

NEW ORLEANS – Join Tujague’s and the New Orleans Food & Wine Experience as they host a spring wine dinner with selections from Penn-Ash Wine Cellars! Chef Robey has a delicious five-course menu to accompany a lovely array of wine pairings.

Call us at 504-525-8676 or visit OpenTable to make your reservation. A credit card authorization will be required to secure your reservation.

MENU

1st Course
Key Largo Stone Crab
jumbo claw, topped with Choupique caviar,
celeriac knuckle meat salad

Paired with 2016 Old Vine Hyland Riesling

2nd Course
Lobster and Goat Cheese Crepes
butter poached Maine lobster, spicy veloute,
goat cheese stuffed crepe, salted cashews

Paired with 2019 Oregon Viognier

3rd Course
Grilled Carolina Quail
smokey boudin, pickled quail egg, mayhaw jus

Paired with 2017 Willamette Valley Pinot Noir

4th Course
Black Pepper Muscadine Lamb Chops
braised red cabbage, spun vegetables

Paired with 2016 Estate Vineyard Pinot Noir

5th Course
Pot de Crème
rich chocolate custard, fresh raspberries

Paired with 2017 Oregon Syrah

Chef Thomas Robey

$125 per person inclusive of tax and gratuity.

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