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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 – MUSHROOM CRÊPE

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 - 14

  • Mushroom & Crab Gnocchi

    wild mushrooms and gnocchi tossed in a parmesan cream sauce - 18

  • New Orleans Barbecued Shrimp

    grilled French bread - 16

  • Mushroom Crêpes

    goat cheese, truffled mushroom salad, balsamic reduction - 16

  • Oyster Tujague's

    baked with cornbread and tasso ham stuffing - 19

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Salads

  • Tujague’s House Salad

    mixed baby lettuce, red onions, cucumber, feta, sugarcane vinaigrette - 11

  • Radicchio Orange Pecan Salad

    radicchio, shaved red onion, orange supremes, feta, roasted pecans, spiced blood orange vinaigrette - 13

  • Gulf Shrimp Remoulade

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

Entrées

  • Shrimp and Grits

    pan-seared Gulf shrimp, New Orleans-style BBQ sauce, stone ground grits - 28

  • Gulf Fish

    broccolini, buerre blanc, basil tomato concasse - 35

  • Scallops

    brown butter butternut risotto, buerre rouge, fried leeks - 41

  • Grilled Cauliflower Steak

    marinated cauliflower steak, garlic chickpea purée, roasted red pepper coulis, arugula salad - 26

  • Frenched Chicken Breast

    Swiss chard, carrot, mushrooms, chickpea, peppadew pepper coulis - 27

  • Confit Duck Leg

    white bean cassoulet, lamb, smoked sausage, French breadcrumbs - 29

  • Grilled Hanger Steak

    potato fondant, horseradish gremolata, blistered cherry tomatoes - 38

  • Braised Short Ribs

    parmesan-chive polenta, wilted spinach, pomegranate red-wine reduction - 32

  • Pork Shank

    roasted new potatoes, braised red cabbage, cider glaze - 28

Add-ons

  • Sautéed Gulf Shrimp
    - 12
  • Jumbo Lumb Crab
    - 17

Drink Specials

Bottomless Mimosas – $22

Starters

  • Pain Perdu

    local French bread dipped in rich custard and griddled, topped with a bananas foster sauce (add fried chicken tenders for $5) - 15

  • Boudin Balls

    house made served with pepper jelly - 14

  • New Orleans Barbecued Shrimp

    grilled French bread - 16

  • Mushroom Crêpes

    goat cheese, truffled mushroom salad, balsamic reduction - 16

  • Oyster Tujague's

    baked, with cornbread and tasso ham stuffing - 19

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Sandwiches and Salads

  • Grilled Chicken Salad

    mixed baby greens, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 21

  • Fried Shrimp Po-Boy

    flash-fried gulf shrimp served on local French bread, dressed with lettuce & tomato, fries - 20

  • Tujague's Cheeseburger

    half pound ground angus chuck served on a brioche bun, dressed with American cheese, lettuce, tomato, red onion, and dill pickle with fries (add an egg $2) - 17

  • Soft-shell Crab BLT

    local French bread, tarragon lemon aioli, arugula, bacon, tomato, fries - 26

  • Croque Madame

    toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 19

  • Gulf Shrimp Remoulade Salad

    Boston bibb lettuce cup, pickled red onion, boiled egg - 23

Entrées

  • Shrimp and Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits - 25

  • Tujague's Brisket Bowl

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

  • Omelet Du Jour
    - 19
  • Eggs Guichet

    Andouille hash, red bean puree, egg, crispy tasso ham - 21

  • Fried Oyster Benedict

    poached eggs, creamed spinach, English muffin, fried oyster, sauce choron - 23

  • Tujague's Chicken Biscuit

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

Sides

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

Come  celebrate the closing of a great year at Tujague’s on December 31st.

Pre-fixe menu only. $95 per person plus tax & gratuity

First Course

  • Mushroom Crêpe

    Goat Cheese Crepe topped with Truffles Mushrooms and a Balsamic Drizzle

Second Course

  • Seafood Gumbo

    Louisiana Popcorn Rice

Third Course

  • Pan-Roasted Pompano

    Crab & Potato Croquette, Citrus Pearl Sauce, Choupique Caviar, Frisée & Roasted Citrus Salad

  • Pork Shank

    Hoppin John, Abita Braised Collard Greens, Cornbread Crutons

  • Pan Seared Maple Leaf Duck Breast

    Sage-Marinated Duck Breast, Confit Risotto, Balsamic Honey Glaze

  • Filet Mignon

    Herb Crusted Filet, Sour Cream & Chive Duchess Potatoes, Herb Pan Sauce

Fourth Course

  • Gingerbread Blondie

    Eggnog Créme Anglaise, Roasted Apple Compote

Starting December 1st, 2024, come join us for a special holiday Réveillon menu designed by Executive Chef, Meg Gray.

Allergen-friendly substitutions available upon request.

Reservations available on Open Table or by phone (504) 525-8676

$67 per person, exclusive of tax & gratuity

First Course

  • Soup du Jour

    showcasing local, seasonal ingredients

  • Oyster Tujague's

    cornbread-stuffed oyster shell topped with a flash-fried oyster and herb-saint butter

  • Shrimp & Goat Cheese Crêpes

    goat cheese-filled crêpes topped with shrimp and a  Chardonnay tomato sauce

Second Course

  • Radicchio Orange Pecan Salad

    radicchio, shaved red onion, orange supremes, feta, roasted pecans, spiced blood orange vinaigrette

Third Course

  • Gulf Fish Almandine

    haricot vert, toasted almonds, buerre blanc

  • Confit Duck Leg

    white bean cassoulet, lamb, smoked sausage, French breadcrumbs

  • Braised Short Ribs

    parmesan-chive polenta, wilted spinach, pomegranate red wine reduction

  • Pork Shank

    roasted new potatoes, braised red cabbage, cider glaze

Fourth Course

  • Gingerbread Blondie

    eggnog creme anglaise, roasted apple compote

Join us on Wednesday, December 25th, 2024 to celebrate Christmas Day with the following menu designed by Executive Chef, Meg Gray.

Allergen-friendly substitutions available upon request.

Reservations available on Open Table or by phone (504) 525-8676

$67 per person, not inclusive of tax & gratuity

First Course

  • Chicken & Andouille Sausage Gumbo

    Louisiana popcorn rice

  • Radicchio Orange Pecan Salad

    radicchio, shaved red onion, orange supremes, feta, roasted pecans, spiced blood orange vinaigrette

Second Course

  • Confit Duck Leg

    white bean cassoulet, lamb, smoked sausage, French breadcrumbs

  • Braised Short Ribs

    Parmesan-Chive Polenta, Wilted Spinach, Pomegranate Red Wine Reduction

  • Pork Shank

    Cornbread Dressing, Pecan Carrots, Maple Cider Glaze

  • Gulf Fish Almandine

    Haricot Vert, Toasted Almonds, Buerre Blanc

Third Course

  • Bread Pudding

    eggnog sauce

Join us for a series of festive Friday lunches during the month of December.

Lunch is served from 11:00 am – 2:30 pm.

Reservations can be made via phone (504) 525-8676, or through OpenTable.

All reservations require a Credit Card on file. Your card will not be charged unless you no-show or cancel within 24-hours of your seating,  at which point we will charge $25 per-head for your unused hold the space.

Starters

  • Mushroom & Crab Gnocchi

    wild mushrooms and gnocchi tossed in a parmesan cream sauce - 18

  • Boudin Balls

    pepper jelly aioli - 14

  • Mushroom Crêpes

    goat cheese, truffled mushroom salad, balsamic reduction - 16

  • New Orleans Barbecue Shrimp

    grilled French bread - 16

  • Oyster Tujague's

    baked with cornbread and tasso ham stuffing - 19

Soups

  • Gumbo du Jour
    - 12
  • Turtle Soup
    - 12

  • Radicchio Orange Pecan Salad

    radicchio, shaved red onion, orange supremes, feta, roasted pecans, spiced blood orange vinaigrette - 13

  • Muffuletta Chop Salad

    capicola, salami, mortadella, provolone, olive salad, Italian dressing, sesame bread croutons - 14

  • Gulf Shrimp Remoulade Salad

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

  • Filet Mignon

    6 oz. filet, mashed potatoes, asparagus, red wine demi glace - 42

  • Shrimp & Grits

    pan-seared Gulf shrimp, New Orleans-style BBQ sauce, stone ground grits - 26

  • Pork Shank

    roasted new potatoes, briased red cabbage, cider glaze - 32

  • Gulf Fish Almandine

    haricot vert, toasted almonds, beurre blanc - 35

  • Frenched Chicken Breast

    Swiss chard, carrot, mushrooms, chickpea, peppadew pepper coulis - 27

  • Braised Short Ribs

    parmesan-chive polenta, wilted spinach, pomegranate red wine reduction - 36

  • Confit Duck Leg

    white bean cassoulet, lamb, smoked sausage, French breadcrumbs - 28

  • Grilled Cauliflower Steak

    marinated cauliflower steak, garlic chickpea purée, roasted red pepper coulis, arugula salad - 26