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.
Local radishes with butter and sea salt, house pickled vegetables, assorted olives
Veuve Clicquot Brut, Reims
Pissaladiere, flatbreads, Leidenheimer bread
Chicken consommé, diced local vegetables, truffle dumpling
Gulf Shrimp Joinville
Spicy seared Gulf shrimp, “oyster patty,” crawfish velouté
Classic Rum Daiquiri
Roasted rabbit, lardons, tarragon, rose peppercorns, quince jam, warm baguette
Lemon and bay laurel sorbet, langue de chat wafer
Petit Filet of Beef Mahogany Hall-Pan
Seared filet, “fusion” of sauces Bordelaise and Bavorise, potato croquette, asparagus bundle
Jelly Roll Morton
Raspberry jelly roll, salted chocolate bark, Crème Anglaise, raspberry coulis