[title type="h5"]The New Tujague's Age Embraces The Coolinary.[/title]
It's been just a few years since 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 trandtional styles are getting along.Panzanella Salad
Marinated tomatoes, watermelon, cantaloupe, feta cheese, toasted almonds over butter lettuce tossed in champagne vinaigrette
~or~
Royal Red Ceviche
Gulf Shrimp, Pineapple, cucumber, Jalapenos and Cilantro over house made potato chips
~or~
Pork Rillettes
Confit pork shoulder, pickled apricots, cornichons, garlic toast and a creole mustard vinaigrette
~~~~~
Seared Sea Scallop
Pan seared Scallop with sweet corn, Yukon gold potatoes and bacon finished off with a Clam veloute
~or~
Marinated Skirt Steak
Balsamic and herb grilled, chimichurri sauce, served with potato and vegetable
~or~
Grilled Swordfish
Marinated and grilled, topped with avocado butter, served with starch and vegetables
~or~
Panneed Pork Tenderloin
Thinly pounded and herb crusted tenderloin topped with lump crabmeat and lemon butter, served with starch and vegetables
~~~~~
Bread Pudding
~or~
Lemon Pound Cake
Chantilly cream and macerated strawberries
Strawberry Shortcake
Tujague's
French Quarter: 823 Decatur. 504-525-8676. www.tujagues.com.
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