It's just a few years sincee Mark Latter transported Tujague's into the present era of Creole cooking. Where once was a limited table d'hote menu that offered you a choice of "take it" or "leave it," now the kitchen has a range as broad as that of any other Creole gourmet bistro. On the other hand, it would be wrong for a century-and-a-half restaurant to be entirely on the cutting edge. The menu for the Coolinary show how the current and trandional styles are getting along. It also a new menu since last year, which tells me that they're committed to keeping things fresh. Meanwhile, Tujague's remains the dean of New Orleans table d'hote restaurants. Blue Crab Claws
Creole white remoulade
~or~
Shrimp & Goat Cheese Crepes
Chardonnay creole cream
~or~
Charbroiled Oysters
Garlic parmesan butter
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Eight-Ounce Flatiron Steak
Pommes frites & beurre maître d’hôtel
~or~
Grilled Gulf Swordfish
Yukon gold mashed potatoes & steamed broccoli, sun-dried tomato & basil beurre blanc
~or~
Pan Roasted Muscovy Duck Breast
Parsleyed Brabant potatoes, haricot vert & a Burgundy cherry gastrique
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Madagascar Vanilla Bean Crème Brûlée
Blueberry compote
~or~
White Chocolate Bread Pudding
Maker’s Mark caramel sauce
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The price for the three-course dinner is $38--a smiling one dollar less than the standard Coolinary ticket. The Coolinary dinner is served seven nights.
Tujague's
French Quarter: 823 Decatur. 504-525-8676. www.tujagues.com.
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