Coolinary Restaurants

With more than 80 participating restaurants across the city of New Orleans, you’re bound to discover a new favorite eatery during COOLinary Restaurant Month. Pack the car and ready your appetite . . . let’s eat!

Check back often for a growing list of this  year’s participating restaurants!

Tableau

Location

French Quarter
616 St. Peter St.
New Orleans, LA 70116

Contact

Phone:
(504) 934-3463

Website

View Website

Hours

Monday – Friday
8:00am – ’til

Saturday – Sunday
10:00am – ’til

Weekend Brass Band Brunch
10:00am – 2:30pm

 

Cuisine

Creole French

About

Located on picturesque Jackson Square at Le Petit Theatre, Tableau is Dickie Brennan’s newest restaurant.

The menu showcases regional ingredients and classic French Creole dishes with a unique twist. The cuisine is sophisticated, yet true to tradition, with great depth of flavor. Guests enjoy a front row seat to the culinary action beside the open kitchen in the restaurant’s main dining room.

A grand staircase spans three stories of the restaurant, connecting private dining rooms, balcony dining with a view of Jackson Square and courtyard seating, for an authentic New Orleans dining experience. Tableau is open seven days a week for lunch and dinner, and for brunch on weekends.


Menus

COOLinary New Orleans August 1 – 31, 2016


Lunch Menu


Guests can have the choice of a starter and entrée for $20 OR choice of an entrée and dessert for $20

Appetizer
choice of

Crystal Shrimp
Seared Gulf shrimp, paneed Creole polenta, Crystal beurre blanc, shaved spring onion salad

Turtle Soup
Classic Creole soup enriched with sherry and lemon

Maison Salad
Mixed greens, Kalamata olives, local grape tomatoes, shaved sweet onion, asiago, herb vinaigrette

Entrée
choice of

Tableau Cheeseburger
8oz ground chuck burger, house made brioche bun, Irish white cheddar, lettuce, tomato, onion, house dill pickle, pommes frites

Creole Pulled Pork
Cochon de lait, Gruyère, braised cabbage, house made dressing, grilled on New Orleans French bread, served with potatoes gaufrettes

Cobb Salad
Chiffonade of lettuce, grilled chicken, eggs, bacon, tomato, green onion, Irish cheddar and garlic toast tossed in a Creole mustard and local honey dressing and served with garlic bread

Gulf Fish
Dusted with seasoned flour, pan sautéed, brown butter beurre blanc and served with vegetables du jour

Dessert
choice of

Chocolate Almond Sundae
Coconut sorbet, hot double-chocolate brownie, almond powder, salted caramel, Chantilly cream

Tarte a la Bouillie
Rustic Cajun sweet dough baked with a vanilla custard, with Old New Orleans Spiced Rum-caramel sauce

$20


Dinner Menu


Appetizer
choice of

Crystal Shrimp
Seared Gulf shrimp, paneed Creole polenta, Crystal beurre blanc, shaved spring onion salad

Turtle Soup
Classic Creole soup enriched with sherry and lemon

Seafood Gumbo

Maison Salad
Mixed greens, Kalamata olives, local grape tomatoes, shaved sweet onion, asiago, herb vinaigrette

Crabmeat Ravigote +$5
Local jumbo lump crabmeat, lemon aïoli, Creole tomato checca, lavash

Entrée
choice of

Roasted Duck
Blackberry gastrique, Creole mustard reduction, arugula & local blackberry salad, baguette

Redfish Bienville
Frisée and fingerling potato salad, blue crab butter sauce

Grilled Pork

Gulf Fish
Tamarind glazed, local summer vegetable ragout, spicy chilies, mirliton slaw

Filet Mignon +$4
6oz filet served with potato gratin

Dessert
choice of

Chocolate Almond Sundae
Coconut sorbet, hot double-chocolate brownie, almond powder, salted caramel, Chantilly cream

Tarte a la Bouillie
Rustic Cajun sweet dough baked with a vanilla custard, with Old New Orleans Spiced Rum-caramel sauce

Café au Lait Pot de Crème
Local chicory coffee custard, Chantilly cream, white chocolate pecan biscotti, financier

$39


Brunch Menu


Appetizer
choice of
Crystal Shrimp
Seared Gulf shrimp, paneed Creole polenta, Crystal beurre blanc, shaved spring onion salad
Turtle Soup
Classic Creole soup enriched with sherry and lemon
Entrée
choice of
Eggs Hussarde
Grilled medallions of beef tenderloin, served on toasted French bread, topped with poached eggs, hollandaise, and finished with fried oyster on a broiled tomato
Chicken Tableau
Herb-roasted chicken breast and crispy boneless thigh served with Potatoes Tableau and topped with sauce béarnaise and chicken demi-glace
Dessert
choice of
Milk Chocolate Bread Pudding
Malted milk ball ice cream, crème fraiche, ancient mariner soaked cherries, chocolate sauce
Tarte à la Bouillie
Rustic Cajun sweet dough, creamy vanilla custard, New Orleans Spiced Rum – caramel sauce

$35

Reserve a Table

Restaurant Week New Orleans September 12 – 18, 2016


Brunch Menu


Coming Soon


Lunch Menu


Coming Soon


Dinner Menu


Coming Soon


Reserve a Table