2nd Seating Historic Storyville Dinner

** SOLD OUT **

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 (until October 1): $85

General Dinner Tickets (October 2-17): $100

price includes tax and gratuity

Each course to be paired with a historic cocktail.

Amuse Bouche:

Local radishes with butter and sea salt, house pickled vegetables, assorted olives

Bread service:

Pissaladiere, flatbreads, Leidenheimer bread

First Course:

Potage Printaniere

Chicken consommé, diced local vegetables, truffle dumpling

Second Course:

Gulf Shrimp Joinville

Spicy seared Gulf shrimp, “oyster patty,” crawfish velouté

Third Course:

Rabbit Rillettes

Roasted rabbit, lardons, tarragon, rose peppercorns, quince jam, warm baguette

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

Dessert:

Jelly Roll Morton

Raspberry jelly roll, salted chocolate bark, Crème Anglaise, raspberry coulis