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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)

  • 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

Join us for our annual Rosé Luncheon on Friday, June 2oth! Executive Chef JD Eubanks has created a three course menu for the occasion. Specially priced rosé will be available. Don’t forget to dress the part and “think pink” for this fantastic celebration! $55 per person plus tax and gratuity (does not include beverages) Please note that this will be the only menu available for Friday’s Lunch service.

First Course

  • Crab Ravigote

    Sweet Creole ravigote, jumbo lump crab, fresh chives, crispy fried shallot, paprika oil, baby greens, and a zesty okra-satsuma relish

  • Oyster Artichoke Bisque

    Silky bisque finished with crispy fried artichoke hearts, oysters en croûte, and lemon-chive oil

  • Pickled Shrimp Terrine

    Chilled, boiled shrimp tossed in mustard seeds, served with a pickled beet salad and crisp baguette toast points

  • Charred Oysters

    Crème fraîche lemon cream, orange zest, pepper jelly, and charred green onion gremolata

Second Course

  • Smoked Hanger Steak

    Brown butter–basted, reverse-seared hanger steak paired with smoked tomato and okra, topped with crunchy sweet potato shreds and a blackberry demi-glace

  • Speckled Trout

    Roasted white asparagus served with satsuma jam–glazed purple potatoes

  • Chicken Pontalba

    Airline chicken breast with tasso, sautéed mushrooms, golden fingerling potatoes, and béarnaise sauce

Third Course

  • Strawberry Rose Hand Pie

    Flaky strawberry pie with clove sugar, floral rose-strawberry sauce, and a brûléed marshmallow topping

  • Crème brûlée

    creamy vanilla custard with a perfectly caramelized sugar crust.

Celebrate the Louisiana Restaurant Association’s Restaurant Week with us!

Enjoy a welcome cocktail & 3 courses for $56 plus tax & gratuity

Welcome Cocktail

  • Sazerac

    New Orleans' iconic whiskey cocktail with a hint of absinthe and Peychaud’s bitters.

  • French 75

    A sparkling blend of gin, lemon, and bubbles

First Course

  • Butter Crunch Wedge

    Dill chive ranch, grated Grana Padano, pickled onion, confit grape tomatoes, butter crunch lettuce head

  • Chicken & Andouille Sausage Gumbo

Second Course

  • Cavatappi, Andouille, & Crawfish Skillet Mac & Cheese

    Smoked gouda, pepper jack, brown butter, panko breadcrumbs

  • Grilled Flat Iron Steak

    8 oz. flat iron steak with chimichurri verde, fried red potato salad and southern green bean

  • Brown Butter Porkchop

    Collard greens, sweet potato mash, cognac butter glaze

Third Course

  • Strawberry Crumble

    Warm, buttery crumble over sweet Louisiana strawberries

  • Crème Brûlée

    Silky vanilla custard topped with a crackly caramelized sugar crust.