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  • A Historic Storyville Dinner

     Tableau’s Executive Chef, John Martin joins Culinary and Cocktail Historian, Elizabeth Pearce, and The Historic New Orleans Collection’s co-curator of “Storyville: Madams and Music,” Pamela D. Arceneaux, for an unforgettable evening depicting the food, libations, and businesses that shaped New Orleans’s former red-light district, Storyville. 

  • We're Popping up in London

    We're headed to London! Boisdale at Canary Wharf to be exact from September 25 to October 1. Dickie Brennan and members of his culinary and front-of-house team will bring New Orleans cooking and hospitality to London. 

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A Historic Storyville Dinner

We have a 2nd Seating for A Historic Storyville Dinner! 

A Historic Storyville Dinner

2nd Seating: October 18, 2017 at 6:30pm (Seats are available)

Tableau Green Room

Due to the overwhelming response to The Historic Storyville Dinner, THNOC and Tableau have agreed to host a second seating of the dinner!

 Tableau’s Executive Chef, John Martin joins Drinks Historian, Elizabeth Pearce, and The Historic New Orleans Collection’s Co-Curator of “Storyville: Madams and Music,” Pamela D. Arceneaux, for an unforgettable evening depicting the food, libations, and businesses that shaped New Orleans’ former red-light district, Storyville. 

Tableau presents an evening with culinary delights and beverages found in New Orleans between 1897 and 1917. The menu will feature historical dishes including Potage Printaniere, Gulf Shrimp Joinville, Rabbit Rillettes, Petit Filet of Beef Mahogany Hall-Pan, and a Raspberry Jelly Roll Morton. Each course has been carefully curated and paired with a beverage inspired by Storyville

  

Early Bird Tickets (9/22 - 10/1): $85

General Dinner Tickets (10/1-10/17): $100

price includes tax and gratuity

 

 

Each course to be paired with a historic cocktail.

 

MENU

 

Amuse Bouche:
Local radishes with butter and sea salt, house pickled vegetables, assorted olives
Veuve Clicquot Brut, Reims

Bread service:
Pissaladiere, flatbreads, Leidenheimer bread

First Course:
Potage Printaniere
Chicken consommé, diced local vegetables, truffle dumpling
Seelbach Cocktail

Second Course:
Gulf Shrimp Joinville
Spicy seared Gulf shrimp, “oyster patty,” crawfish velouté
Classic Rum Daiquiri

Third Course:
Rabbit Rillettes
Roasted rabbit, lardons, tarragon, rose peppercorns, quince jam, warm baguette
Allegheny Cocktail

Intermezzo:
Lemon and bay laurel sorbet, langue de chat wafer

Fifth Course:
Petit Filet of Beef Mahogany Hall-Pan
Seared filet, “fusion” of sauces Bordelaise and Bavorise, potato croquette, asparagus bundle
Sazerac

Dessert:
Jelly Roll Morton
Raspberry jelly roll, salted chocolate bark, Crème Anglaise, raspberry coulis
Irish Coffee

 

BUY TICKETS HERE!

 

Reservations
  • TABLEAU
  • 616 St. Peter Street, New Orleans, LA 70116 Tel: 504.934.3463
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