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TABLE D’ HÔTE

Table d’hôte was the only menu served at Tujague’s from 1856-2013. Partake in the five course tradition.

1ST COURSE – DEMI SHRIMP REMOULADE

2ND COURSE – GUMBO OR TURTLE SOUP

3RD COURSE – CRAB AU  GRATIN

4TH COURSE – YOUR CHOICE OF ENTRÉE

5TH COURSE – BREAD PUDDING

ADD $32 TO THE PRICE OF ANY ENTRÉE

Full table participation is required

Starters

  • Fried Green Tomato Crab Ravigote

    Crispy fried green tomato, jumbo lump crab ravigote, pickled red onion, peppers, chives, smoked salt - 18

  • Crawfish & Tasso Gnocchi

    House-made gnocchi, Louisiana tasso, crawfish tails, red wine cream sauce - 17

  • Shrimp & Artichoke Au Gratin

    Gulf shrimp, creamy béchamel, breadcrumbs, Parmesan - 18

  • Mushroom Crêpes

    Balsamic sugarcane reduction, fresh chives - 16

  • New Orleans Barbeque Shrimp

    Grilled French bread - 16

  • Boudain Balls

    Pepper jelly aioli - 15

  • Escargot

    French snails, maître d'hôtel butter, lemon, parsley & white wine, French bread crostini - 16

Soups

  • Turtle Soup
    - 12
  • Duck & Andouille Sausage Gumbo
    - 13

Salads

  • Winter Salad

    Baby kale, goat cheese, roasted walnuts, smoked salt, cranberries, raspberry vinaigrette - 13

  • Gulf Shrimp Remoulade

    Boston bibb lettuce cup, pickled red onion, boiled egg - 15

  • Madame Begue's Wedge

    Butter crunch wedge, orange supremes, truffled okra relish, pickled onion, Grana Padano cheese, candied bacon jam, brown butter breadcrumbs, chives, dill buttermilk ranch - 14

Entrées

  • Black Angus Hanger Steak

    Creole fried potato cracklings, rosemary demi-glace, asparagus salad - 41

  • Pressed Cured Duck Breast

    Parsnip purée, fried Brussels sprouts, Creole mustard demi-glace - 38

  • Lion’s Mane Cakes

    Crisped mushroom cakes, chickpea purée, roasted garlic, roasted asparagus, house remoulaude, lemon white wine sauce - 26

  • Veal Cutlet Milanese

    Citrus-Parmesan herb crumbs, caper-white wine butter, crispy Brussles sprouts, shaved fried sweet potatoes, baby green salad - 35

  • Citrus Wine Airline Chicken Breast

    Dirty rice, southern-style collard greens, citrus white wine velouté - 28

  • New Orleans Style BBQ Shrimp & Grits

    New Orleans-style BBQ sauce, stone-ground Parmesan grits - 27

  • Gulf Fish Orleans

    Pan-seared Gulf fish, crawfish étouffée, 'after the boil' fried fingerlings, brown butter haricots verts - 38

  • Smoky Braised Lamb Shank

    Root vegetable ragout, lemon-poached asparagus, orange-blackberry demi-glace, red wine reduction - 36

  • a 3.75% convenience fee will be added to all credit card transactions

Drink Specials

Bottomless Mimosas – $22

*not available during Lundi & Mardi Gras

Starters

  • Boudin Balls

    pepper jelly - 15

  • Fried Green Tomato Ravigote

    With shrimp - 16

  • Shrimp Crêpes

    Boiled shrimp relish, créme fraiche, goat cheese, chives - 15

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Sandwiches and Salads

  • Madame Begue's Wedge

    Butter crunch wedge, orange supremes, truffled okra relish, pickled onion, Grana Padano cheese, candied bacon jam, brown butter breadcrumbs, chives, dill buttermilk ranch - 14

  • Tujague's Hot Roast Beef Debris Po Boy

    French bread, horseradish Cajun cream sauce, fries - 17

  • Tujague's Prime Burger

    Half-pound Angus chuck, brioche bun, American Cheese, lettuce, tomato & red onion, fries - 17

  • Gulf Shrimp Remoulade Salad

    Boston bibb lettuce cup, pickled red onion, boiled egg - 16

  • Oyster Po'boy

    Flash fried oysters, French bread, Lettuce, tomatoes, fries - 19

Entrées

  • Tujague's Brisket Bowl

    tender brisket, peppers, onion, fried new potatoes, fried eggs - 24

  • Croque Madame

    toasted brioche, sliced ham, gruyère cheese, fried egg, mornay sauce - 18

  • New Orleans Style BBQ Shrimp and Grits

    New Orleans-style BBQ sauce, stone-ground Parmesan grits - 26

  • Tujague's Chicken Biscuit

    Fried chicken thighs, crystal honey sauce, buttermilk biscuit, country gravy - 19

  • Broiled Fish & Grits

    Gulf drum strips, Lea & Perrin butter, Grana Padano cheese, chives, poached egg - 26

  • Red Beans & Rice

    Traditional style red beans, smoked andouille sausage & tasso ham, rice, green onions - 19

  • Eggs Benedict of the Month

    Ask you server about today's selection - 21

  • Pain Perdu

    Brioche French toast, espresso cream, strawberry rum syrup, candied pecans, powdered sugar, orange zest, candied bacon - 22

  • Eggs Madison

    Chorizo sausage, onion, red potato & cheddar cheese hash, fried eggs, chimichurri - 21

  • Shrimp Étouffée Omelet

    Sautéed tail-on shrimp, creole trinity, parmesan cheese - 24

Sides

  • Applewood Smoked Bacon
    - 7
  • Buttermilk Biscuit with honey
    - 5
  • Home Fried Potatoes
    - 5
  • Stone Ground Grits
    - 6
  • Candied Bacon
    - 9

  • a 3.75% convenience fee will be added to all credit card transactions

Daily, 3 – 5 PM

Drinks

  • Wine

    Tujague's Sparkling, Tujague's Chardonnay, Tujague's Cabernet Sauvignon, Rosé of the day - 6 / 20

  • Cocktails

    Marigny Mai Tai, Old-Fashioned, Paloma, French 75, Cosmopolitan - 7

  • Beer & Seltzers

    Michelob Ultra, Miller Lite, Bud Lite, Urban South 'Paradise Park', Gnarly Barley 'Jucifer', High Noon, Nütrl - 4

Snacks

  • Fried Artichoke Hearts

    Deep-fried artichoke hearts tossed in fresh lemon, parmesan & spices, lemon caper aioli - 10

  • Oyster Canapés

    4 fried French bread toast points, tomato citrus jam, roasted garlic, fried oysters, lemon beurre blanc, smoked salt - 12

  • Tujague's Smash Slider

    3 Angus sliders smashed with caramelized onions on Hawaiian sweet bread, bacon jam, dijonaise, goat cheese & sweet potato shreads - 11

  • Sugarcane Brussels

    Fried jumbo Brussels sprouts, sugarcane vinaigrette, fried garlic - 9

  • French Fries

    Fried to order, tossed in freshly grated parmesan & truffle oil - 8

Celebrate New Year’s Eve with a four-course dinner featuring seasonal ingredients, classic French technique, and Tujague’s signature New Orleans flair.

This will be the only menu served during New Year’s Eve dinner service. $98 per person plus tax & gratuity. Allergies and dietary restrictions will be accommodated.

Reservations are available through OpenTable or by phone at 504.525.8676. A credit card is required to secure reservations.

First Course

  • Frenched Oysters

    Crème fraîche, cucumber-champagne mignonette, Espelette caviar, pickled lemon peel

  • Escargots

    Shallots, garlic, Pernod, herbs, butter, white wine, brioche baguette point

  • Roast Beef Debris Crostinis

    Red wine debris, tomato jam, fresh chives, and smoked salt

Second Course

  • Roasted Wild Mushroom Salad

    Local wild mushrooms, pickled shallots, fried garlic, baby arugula, lemon-truffle vinaigrette

Third Course

  • Shellfish Bourride

    Citrus-poached shrimp, crab butter, pickled fennel, tarragon potatoes

  • Poulet de Palliard

    Braised mushrooms, shaved fennel, celery, shallots, arugula, lemon-honey vinaigrette, brûléed chicken liver mousse crostini

  • Reverse-Seared Smoked Ribeye

    16 oz. ribeye, brown butter, truffle shaved potatoes, fried Brussels sprouts, Creole mustard demi-glace

  • Smoky Braised Lamb Shank

    Root vegetable ragout, lemon-poached asparagus, orange-blackberry demi-glace, red wine reduction

Fourth Course

  • Strawberry Pistachio Entremet

    Strawberry mousse, candied pistachios, white chocolate ganache, pistachio joconde

  • Crème Brûlée

    Classic vanilla custard topped with a caramelized sugar crust

Join us in celebrating New Year’s Eve with the following Lunch menu from 11:00 AM – 2:15 PM on Wednesday, December 31st. Reservations available on OpenTable or via phone – 504.525.8676

Starters

  • Boudain Balls

    Pepper jelly aioli - 15

  • Fried Green Tomato Crab Ravigote

    Crispy fried green tomato, jumbo lump crab ravigote, pickled red onion, peppers, chives, smoked salt - 18

  • Mushroom Crêpes

    Balsamic sugarcane reduction, fresh chives - 16

  • Shrimp & Artichoke Au Gratin

    Gulf shrimp, creamy béchamel, breadcrumbs, Parmesan - 18

  • New Orleans Barbeque Shrimp

    Grilled French bread - 16

Soups

  • Duck & Andouille Sausage Gumbo
    - 13
  • Turtle Soup
    - 12

Salads

  • Madame Begue's Wedge

    Butter crunch wedge, orange supremes, truffled okra relish, pickled onion, Grana Padano cheese, candied bacon jam, brown butter breadcrumbs, chives, dill buttermilk ranch - 14

  • Gulf Shrimp Remoulade

    Boston bibb lettuce cup, pickled red onion, boiled egg - 15

Entrées

  • New Orleans Style BBQ Shrimp & Grits

    New Orleans-style BBQ sauce, stone-ground Parmesan grits - 27

  • Shrimp Étouffée Omelet

    Sautéed tail-on shrimp, creole trinity, parmesan cheese - 24

  • Tujague's Brisket Bowl

    tender brisket, peppers, onion, fried new potatoes, fried eggs - 24

  • Eggs Madison

    Chorizo sausage, onion, red potato & cheddar cheese hash, fried eggs, chimichurri - 21

  • Black Angus Hanger Steak

    Creole fried potato cracklings, rosemary demi-glace, asparagus salad - 41

  • Gulf Fish Orleans

    Pan-seared Gulf fish, crawfish étouffée, 'after the boil' fried fingerlings, brown butter haricots verts - 28

  • Citrus Wine Airline Chicken Breast

    Dirty rice, southern-style collard greens, citrus white wine velouté

  • Veal Cutlet Milanese28

    Citrus-Parmesan herb crumbs, caper-white wine butter, crispy Brussels sprouts, shaved fried sweet potatoes, baby green salad - 35

Ring in the New Year with us at Tujague’s with the following menu, served from 11:00 AM – 8:00 PM. Reservations available on OpenTable or via phone – 504.525.8676

Starters

  • Boudain Balls

    Pepper Jelly Aioli - 15

  • Fried Green Tomato Crab Ravigote

    Crispy fried green tomato, jumbo lump crab ravigote, pickled red onion, peppers, chives, smoked salt - 18

  • Crawfish & Tasso Gnocchi

    House-made gnocchi, Louisiana tasso, crawfish tails, red wine cream sauce - 17

  • Shrimp & Artichoke Au Gratin

    Gulf shrimp, creamy béchamel, breadcrumbs, Parmesan - 18

  • Mushroom Crêpes

    Balsamic sugarcane reduction, fresh chives - 16

  • New Orleans Barbeque Shrimp

    Grilled French bread - 16

Soups

  • Duck & Andouille Sausage Gumbo
    - 13
  • Turtle Soup
    - 12

Salads

  • Madame Begue's Wedge

    Butter crunch wedge, orange supremes, truffled okra relish, pickled onion, Grana Padano cheese, candied bacon jam, brown butter breadcrumbs, chives, dill buttermilk ranch - 14

  • Gulf Shrimp Remoulade

    Boston bibb lettuce cup, pickled red onion, boiled egg - 15

Brunch Entrées (Served from 11:00 AM - 2:00 PM)

  • Tujague's Brisket Bowl

    tender brisket, peppers, onion, fried new potatoes, fried eggs - 24

  • Eggs Madison

    Chorizo sausage, onion, red potato & cheddar cheese hash, fried eggs, chimichurri - 21

  • Tujague's Hot Roast Beef Debris Po Boy

    French bread, horseradish Cajun cream sauce, fries - 17

  • Tujague's Prime Burger

    Half-pound Angus chuck, brioche bun, American Cheese, lettuce, tomato & red onion, fries - 17

  • Shrimp Étouffée Omelet

    Sautéed tail-on shrimp, creole trinity, parmesan cheese - 24

Entrées (served all day)

  • Black Angus Hanger Steak

    Creole fried potato cracklings, rosemary demi-glace, asparagus salad - 41

  • New Orleans Style BBQ Shrimp & Grits

    New Orleans-style BBQ sauce, stone-ground Parmesan grits - 27

  • Veal Cutlet Milanese

    Citrus-Parmesan herb crumbs, caper-white wine butter, crispy Brussles sprouts, shaved fried sweet potatoes, baby green salad - 35

  • Gulf Fish Orleans

    Pan-seared Gulf fish, crawfish étouffée, 'after the boil' fried fingerlings, brown butter haricots verts - 38

  • Citrus Wine Airline Chicken Breast

    Dirty rice, southern-style collard greens, citrus white wine velouté - 28

  • Lion’s Mane Cakes

    Crisped mushroom cakes, chickpea purée, roasted garlic, roasted asparagus, house remoulade, lemon white wine sauce - 26