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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. (Not available during the month of December)

1ST COURSE – DEMI SHRIMP REMOULADE

2ND COURSE – GUMBO OR TURTLE SOUP

3RD COURSE – SHRIMP ARTICHOKE  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

  • Boudin Balls

    pepper jelly aioli - 15

  • New Orleans Barbecued Shrimp

    grilled French bread (gluten free) - 16

  • Tasso Gnocchi

    House made gnocchi, Louisiana tasso, andouille sausage, tomato red wine cream, chives, pickled red & green peppers - 18

  • Shrimp Artichoke au Gratin

    traditional gratin, béchamel, finished with breadcrumbs, fresh grated parmesan and lemon - 16

  • Oyster En Brochette

    Canape of Oyster French Bread Crostini, Tomato Sugar Cane Jam,Balsamic Reduction, Orange Beurre Blanc, Candied Bacon - 16

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Salads

  • Tujague’s House Salad

    Mixed Greens, Pickled Beet Medley, Pickled Radish, Herbed Goat Cheese, Pickled Onions, Candied Pecans, Lemon Zest, Smoked Salt - 12

  • Gulf Shrimp Remoulade

    Boston bibb lettuce cup, pickled red onion, boiled egg (gluten free) - 15

  • Madame Begue Summer Wedge

    Butter Crunch Wedge, Orange Supremes, Truffled Okra Relish, Pickled onion, Grana Cheese, Candied Bacon Jam, Brown Butter Bread Crumbs, Chives, Dill Buttermilk Ranch Dressing - 13

Entrées

  • Brown Butter Flat Iron

    Brown Butter Reverse Seared 10 oz Flat Iron, Smoked Tomato and Okra , White Wine Lemon Asparagus, Fried Sweet Potato Shreds, Creole Beurre Rouge - 34

  • Frenched 12 oz Pork Chop

    Citrus Brined Pork Chop, Comes Sitting on a bed of Dirty Rice, Smothered Collard Greens, Lea and Perrin Butter, Sauteed Artichoke Hearts - 29

  • New Orleans Style BBQ Shrimp & Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits (gluten free) - 26

  • Chicken Pontalba

    Airline chicken breast, tasso, mushrooms, fingerling potatoes, béarnaise sauce - 27

  • Gulf Fish Couvillion

    herbs, shrimp, beurre rouge, brown butter fingerling potatoes, haricot verts (gluten free) - 34

  • Shrimp Etouffee over Green Onion Rice

    A classic Butter sauce with Seafood stock, Shrimp, Trinity, and Fresh lemon, Served over Green Onion Parboiled Rice - 24

  • Chicken Bonne Femme

    Classic Tujague's dish of pan-fried salt & pepper brined half chicken, tossed with finely shaved fried potatoes and persil (freshly minced parsley & garlic) - 34

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

Drink Specials

Bottomless Mimosas – $20

*not available during Lundi & Mardi Gras

Starters

  • Boudin Balls

    house made served with 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 Summer Wedge

    Butter crunch wedge, orange supremes, truffled okra relish, pickled onion, Grana Padano cheese, candied bacon jam, brown butter breadcrumbs, chives, dill buttermilk ranch dressing (can be Gluten Free) - 14

  • Tujague's Hot Roast Beef Debris Po Boy

    roasted & shaved top loin slow cooked in red wine, trinity, herbs & spices, served on French bread, dressed with a horseradish Cajun cream sauce, served with fries - 17

  • Tujague's Prime Burger

    half-pound Angus chuck burger served on a brioche bun, dressed with American Cheese, lettuce, tomato & red onion, served with fries - 17

  • Gulf Shrimp Remoulade Salad

    Boston bibb lettuce cup, pickled red onion, boiled egg (gluten free) - 16

  • Oyster Po'boy

    Flash fried oysters served on local French bread, dressed with lettuce and tomatoes, fries - 19

Entrées

  • Tujague's Brisket Bowl

    tender brisket, peppers, onion, tomatoes and garlic tossed with fried new potatoes, topped with fried eggs (gluten free) - 24

  • Croque Madame

    toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 18

  • New Orleans Style BBQ Shrimp and Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits (gluten free) - 26

  • Tujague's Chicken Biscuit

    fried chicken thighs glazed with crystal honey sauce, served on a buttermilk biscuit with country gravy - 19

  • Broiled Fish & Grits

    Boiled Gulf drum strips, Lea & Perrin butter, grated Grana Padano cheese, chives & a poached egg (gluten-free) - 26

  • Red Beans & Rice

    Traditional style red beans served with smoked andouille sausage & tasso ham, with rice & green onions (gluten free) - 19

  • Eggs Benedict of the Month

    ask you server about today's selection - 21

  • Pain Perdu

    Brioche French toast dusted with cinnamon sugar, 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 (gluten-free) - 21

  • Shrimp Étouffée Omelet

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

Sides

  • Applewood Smoked Bacon

    (gluten free) - 7

  • Buttermilk Biscuit with honey
    - 5
  • Home Fried Potatoes

    (gluten free) - 5

  • Stone Ground Grits

    (gluten free) - 6

  • Candied Bacon
    - 9

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

Available Friday – Sunday, 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 served with 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 Ha- waiian sweet bread with bacon jam, dijonaise, goat cheese & sweet potato shreads - 11

  • Creole Red Bean Dip

    mashed red beans with broiled pepper jack cheese, truffle okra citrus relish, chives, & French bread toast points - 11

  • French Fries

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

In 1856, Tujague’s opened its doors across from the French Market, which housed stalls of fisherman & butchers who began selling product at dawn. Having eaten breakfast so early, they were hungry again before local establishments sold lunch. Therefore,Tujague’s began serving a late “Butcher’s Breakfast”, which is now known as the international tradition of brunch.

Only available during Brunch service.

$18.56 plus tax & gratuity.

Starters

  • Petit Salad

    mixed greens, pickled beet medley, orange supremes, goat cheese crumbles, lemon zest, candied pecans, sweet Creole vinaigrette

  • Gumbo du Jour

    Chef's daily Chicken & Sausage gumbo

  • Boudin Balls

    with house-made pepper jelly

Entrées

  • Tujague's Breakfast Platter

    Tujague’s chicken, pork, apple, & maple sausage, house-made biscuits with satsuma jam & butter, 2 eggs your way, grits or house potatoes

  • Eggs & Hash Skillet

    Andouille hash with red potatoes, peppers & onions, topped with hollandaise, poached eggs, & pickled green tomato relish

Celebrate the annual tradition of COOLinary with us at Tujague’s. Enjoy the folloing menu during dinner service for the month of August.

$48 plus tax & gratuity

Welcome Cocktail

  • French 75

    a sparkling blend of gin, lemon & bubbles

  • Sazerac

    New Orleans' iconic whiskey cocktail with a hint of absinthe & Peychaud's bitters

First Course

  • French Onion Soup

    Swiss & Gruyère cheese, chives, fried shaved pickled onion garnish, sherry & red wine

  • Red Wine Pear Salad

    Red wine poached pears, baby greens with a raspberry red wine vinaigrette, crumbled French Roquefort blue cheese, fried yuca chips, chives, pickled onions, and smoked sea salt

  • Summer Wedge Salad

    Butter crunch wedge, orange supremes, truffled okra relish, pickled red onion, Grana Padano cheese, candied bacon jam, brown butter bread crumbs, chives, dill buttermilk ranch dressing

Second Course

  • Pan Seared Smoked Gulf Fish

    Cold smoke seared Gulf Fish, roasted corn and pickled poblano pepper coulis, brown butter lemon risotto, fried sugarcane brussels sprouts topped with fried garlic

  • Broiled Flat Iron Steak

    Flat Iron steak topped with fried potato cracklings tossed in parmesan truffle, lemon, and sea salt, chilled lemon white wine asparagus salad and chimichurri rojo

  • Fried Stuffed Pork Chop

    Bone-in pork chop stuffed with boudin, a white bean cassoulet, fried pickled okra skins, Creole mustard Sherry reduction

Third Course

  • Dark Chocolate Bread Pudding

    traditional New Orleans Style with white chocolate ganache

  • Strawberry Pistacio Entremet

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

Join us for an end of Summer Rosé Luncheon with Hampton Water on Friday, September 12th, with seating from 11:00 AM – 2:15 PM. Executive Chef JD Eubanks has created a 3-course menu for the occasion and specially priced wine & wine-based cocktails wil be available from Hampton Water. Don’t forget to dress the part & ‘think pink’ for this occasion. $55 per person (does not include tax & gratuity or beverages). Every guest will recieve a Hampton Water gift bag. Please note this will be the only menu available for this Friday lunch service.

First Course

  • Smoked Crab Deviled Eggs

    Lightly smoked Louisiana lump crab whipped into rich egg yolks, piped into egg halves and topped with pickled shallot, crispy garlic, and smoked sea salt.

  • Butternut Squash & Coconut Bisque

    Silky butternut squash bisque finished with fried coconut shreds, a drizzle of sugarcane-orange crema, and fresh chives.

  • Stuffed Tomato Louisiane

    Roma tomato roasted at high heat and filled with lump crab, trinity, and herbs. Finished with basil Mornay, green onion, and fresh lemon zest.

Second Course

  • Veal Cutlet Milanese

    Bone-in veal cutlet pounded thin, breaded with citrus-parmesan herb crumbs, and pan-fried. Served with caper–white wine butter, crispy Brussels sprouts, roasted red potatoes with garlic and herbs, and a baby greens & lemon salad.

  • Gulf Fish Orleans

    Locally caught Gulf fish topped with sautéed shrimp in a rich étouffée sauce. Served with potato dauphinoise and a chilled citrus asparagus salad.

  • Crawfish Strozzapreti

    Fresh strozzapreti pasta with Louisiana crawfish tails, sautéed trinity, and a brown butter cream sauce. Finished with heirloom tomato, fresh basil, Reggiano cheese, and served alongside lemon broccolini with roasted garlic and lemon zest.

Third Course

  • Rosé Mint Sweet Polenta Cake

    Warm mint polenta cake topped with a rosé cherry reduction, bruléed sugar crust, powdered sugar, and a scoop of Creole Creamery vanilla ice cream.

  • Dark Chocolate Bread Pudding

    Classic New Orleans-style bread pudding made with dark chocolate, served with chocolate anglaise, candied pecans, and powdered sugar.

Grab your broomstick and fly over to Tujague’s for our Witches Luncheon on Friday, October 24th & 31st! Chef JD Eubanks has created a three course menu for the occasion priced at $56 per person plus tax & gratuity. Don’t forget to dress the part with your best witch or other Halloween costume!!

 

Reservations can be made through OpenTable or by calling 504-525-8676. We have availability between 11am-2:15pm. A credit card will be required to hold your reservation. This will be the only menu available during burnch service. Allergen-free alternatives available upon request. No Bottomless will be offered during this brunch service.

First Course

  • It’s Halloween Salad

    Roasted pumpkin & butternut squash, house-pickled beets, baby kale & mixed greens, toasted pepitas, fried garlic, shaved shallot, blackberry vinaigrette

  • Confit Duck Gumbo

    Dark, rich gumbo with confit duck, fried okra shreds & green onion rice

Second Course

  • Paneed Veal

    Milanese-style veal cutlet, baby arugula citrus salad, fried capers

  • Herb Citrus Airline Chicken

    Airline chicken breast brined with citrus, white wine & herbs, served with shaved sweet potato, sugarcane vinegar Brussels sprouts, citrus chicken jus & fresh thyme

  • Pecan-Crusted Gulf Fish

    Locally caught Gulf fish crusted in pecan, cast-iron seared with butter, meunière sauce, satsuma-glazed fingerling potatoes, asparagus

  • Shrimp & Crab Cakes over Pasta

    Shrimp & crab cakes with lemon & rémoulade, served over fettuccine with white wine-herb scampi butter & fresh basil

Third Course

  • Pumpkin Bread Pudding

    Classic bread pudding with pumpkin pie filling, brown butter caramel sauce, powdered sugar & whipped cream

Part of the Wine Dinner Series à la Tujague’s

Thursday, September 25 | 7:00 PM | $110 per guest (Inclusive)

Journey from the hills of Tuscany to the heart of the French Quarter in this intimate Italian Wine Dinner at Tujague’s. Executive Chef JD Eubanks presents a decadent four-course menu inspired by Italy’s coastal flavors, rustic traditions, and elegant ingredients—perfectly paired with a curated selection of Italian wines by Wine Director & Sommelier Shay Williams.  This is a one-night-only celebration of Italy’s culinary and winemaking heritage—elevated by Tujague’s timeless French Quarter charm.

🍷 Seating limited to 35 guests – reserve early to secure your place. Reservations available on OpenTable under the ‘Experiences’ tab.

First Course

  • Pasta Agrumi e Acciughe

    White anchovies, pickled lemon peels, roasted garlic, truffle oil, citrus gremolata, smoked maldon salt, toasted Italian bread

  • Pairing

    Jeio by Bisol Prosecco

Second Course

  • Strozzapreti con Polpo

    Strozzapreti pasta, brined charred octopus tentacle, cured egg yolk, pancetta, mint oil, Grana Padano cheese, brown butter sage cream

  • Pairing

    G.D. Vajra “Petracine” Riesling

Third Course

  • Tortellini con Capesante

    Tortellini stuffed with a citrus white wine marinated scallop ceviche, drizzled with a blood orange gastrique, crème fraiche, garnished with a candied orange peel confetti - Pairing: G.D. Vajra “Petracine” Riesling

  • Piastrella Dorata Affumicata

    Smoked and cured golden tilefish, served on a puff pastry, over a terrine of yukon gold potato and herbs, sweet mustard sauce with candied mustard seeds and fresh mint - Pairing: Ronchi Langhe Bianco Amphoris Arneis

  • Guanciale con Finocchi Brasati

    Charred cabbage, toasted fennel seed atop a cured pork cheek with bruléed fontina cheese, fried potato shreds tossed in lemon oil, citrus crema and rosemary - Pairing: G.D. Vajra “Albe” Barolo Nebbiolo

Fourth Course

  • Soufflé al Cioccolato e Lamponi

    Chocolate soufflé, marsala custard, raspberry liquor syrup, tuille of elderberry and fresh mint & mint sugar

  • Pairing

    Marco de Bartoli Marsala Superiore Oro