Reveillon @ Tujague's.

 

Tujague's

Serving a Reveillon dinner in the way it was a century ago is no stretch for Tujague's. It was around to serve exactly such a meal in the 1800s. Regular customers who missed Tujague's Reveillon last year will be pleasantly surprised this time around. Mark Latter, taking over the restaurant after the unexpected death of his father in 2013, has not only performed a bright renovation, but expanded the menu into new dimensions, without diluting the essence. The menu is quite appealing, and the price is a bargain. And if you want to eat shrimp remoulade and boiled brisket, you still can.

Four courses, $45.

Apple & blue cheese salad
Pecans, baby greens, cranberry vinaigrette & black-eyed pea croutons
~or~
❉Crispy pork belly
Oyster & andouille cream with cracklins, corn chow-chow & root beer glaze
~or~
❉Oyster brochette
Garlic croustade topped with meunière sauce
~~~~~
❉Soup du jour
~~~~~
❉Pan-seared duck breast
Foie gras dirty rice, squash & zucchini medley, pepper jelly sauce
~or~
Redfish on the half shell
Pan-seared local redfish, roasted pecan butter, squash & zucchini
~or~
Six-ounce filet mignon
~or~
❉Seafood courtbouillon
Gulf fish, oysters, shrimp & tomato sauce
~~~~~
Chocolate pecan pie
~or~
❉Banana bread pudding




Chocolate pecan pie



French Quarter: 823 Decatur. 504-525-8676.
FULL REVIEW

All the Reveillon menus can be perused here. We'll feature one every day throughout the Reveillon season, which runs in most of the Reveillon restaurants until December 31.The snowflake ratings are for the Reveillon menu, not the restaurant in general. Dishes marked with the snowflake symbol ✽ are my recommendations.

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