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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 – $22

*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

Availble 3 – 5 pm daily starting September 19th

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

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