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.
Key Largo Stone Crab
jumbo claw, topped with Choupique caviar,
celeriac knuckle meat salad
Paired with 2016 Old Vine Hyland Riesling
Lobster and Goat Cheese Crepes
butter poached Maine lobster, spicy veloute,
goat cheese stuffed crepe, salted cashews
Paired with 2019 Oregon Viognier
Grilled Carolina Quail
smokey boudin, pickled quail egg, mayhaw jus
Paired with 2017 Willamette Valley Pinot Noir
Black Pepper Muscadine Lamb Chops
braised red cabbage, spun vegetables
Paired with 2016 Estate Vineyard Pinot Noir
Pot de Crème
rich chocolate custard, fresh raspberries
Paired with 2017 Oregon Syrah
Chef Thomas Robey
$125 per person inclusive of tax and gratuity.