Reservations

Menus

Original Taste of 1856 Table d’Hote

In honor of our 170th anniversary, Tujague’s will revive its original Table d’Hôte structure that was the only menu served at the restaurant from 1856 to 2013. Available nightly during dinner service, the five-course experience reflects the way meals were historically enjoyed at Tujague’s. Priced at $32 per person, plus the cost of the selected entrée (excluding tax and gratuity), full-table participation is required. Courses include:

First Course: Demi Shrimp Remoulade

Second Course: Gumbo du Jour

Third Course: Traditional Brisket Appetizer

Fourth Course: Choice of Entrée

Fifth Course: Bread Pudding

Starters

  • Shrimp & Artichoke Au Gratin

    Gruyere béchamel, herbs, crostini - 18

  • Fried Green Tomato Naoleon

    Fried green tomato, crab ravigote, crispy pancetta - 19

  • Shrimp Remoulade

    Traditional New Orleans remoulade sauce - 16

  • Smoked Gulf Fish Cheesecake

    Herb Grana Padano crust, red onion marmalade, firecrackers - 16

Soups & Salads

  • Gumbo du Jour
    - 12
  • Soup du Jour
    - 12
  • Seasonal Salad

    Mixed greens, spicy pecans, dried cranberries, shaved Vidalia onions, gruyere, sugarcane & mustard vinaigrette - 16

  • Spinach Salad

    Baby spinach, bacon, shaved onion, fried oysters, poached egg, warm bacon vinaigrette - 15

  • Blackened Brussels Sprout Salad

    Lardons, Marcona almonds, pepper jelly vinaigrette - 14

Entrées

  • Hanger Steak

    Marinated Hanger steak, fried fingerling potatoes, charred broccolini, Worcestershire & roasted garlic butter sauce - 40

  • Gulf Fish Bordelaise

    Almond & brown butter sauce, sweet potato puree, lump crab pico de gallo, cane braised fennel salad - 38

  • Wild Caught Pacific Salmon

    Warm chive & shallot vinaigrette, braised spinach - 38

  • New Orleans Style Barbeque Shrimp & Grits

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

  • Duck Confit

    Confit leg of duck, dried fruit demi-glace, Grana Padano polenta, arugula salad - 39

  • Mushroom Tian

    Tomato, caramelized onion, herbs, Grana Padano cheese, crostini - 20

  • Bone-in Pork Chop

    Tomato-based Creole sauce, popcorn rice, frisee salad - 32

March Legacy Dish

  • Chicken Bonne Femme

    1/2 chicken, fried potatoes, persillade - 28

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

Drink Specials

Bottomless Mimosas – $22

*not available during Lundi & Mardi Gras

For The Table

  • Sweet Potato & Jalapeño Skillet Cornbread

    Crystal hot sauce honey, whipped butter - 9

  • Smoked Redfish Cheesecake

    Red onion marmalade, Cajun crackers - 16

  • Biscuits Bonne Femme

    Warm buttermilk biscuits, duck grondeaux, potatoes persillade, crispy tasso ham, hot honey - 14

  • Shrimp & Artichoke Dip

    Parmesan gratinée, crostini - 18

Soups & Salads

  • Turtle Soup au Sherry
    - 12
  • Gumbo du Jour
    - 12
  • Crab Ravigote
    - 18
  • Shrimp Rémoulade
    - 16
  • Muffaletta Chopped Salad

    Mixed chopped lettuce, Genoa salami, prosciutto, Swiss & Provolone cheese, house olive salad, Sicilian vinaigrette (add grilled chicken +$4, add fried shrimp +$6, add fried oysters +$8) - 18

  • Maison Salad

    Fresh torn lettuce, grape tomatoes, cucumber, shaved red onion, Gruyére cheese, Creole mustard vinaigrette, crispy fried shallots - 16

Entrées

  • Butcher's Breakfast

    Local boudin, andouille, house-cured back bacon, red beans, poached eggs, grilled Creole tomatoes, duck fat-fried brioche - 26

  • Butcher's Apprentice Sandwich

    Fried chicken thighs, Crystal hot sauce honey glaze, buttermilk biscuit, country gravy - 18

  • Pain Perdue Bread Pudding

    Orange-Bourbon custard, candied pecans, Bourbon caramel, chantilly cream - 20

  • Redfish Bordelaise

    Seared red drum fish, lemon, parsley & shallot butter sauce, grilled tomato, poached eggs, stone-ground grits - 30

  • Eggs Rue St. Louis

    Buttermilk biscuit, corn flour fried oysters, bacon jam, poached eggs, Béarnaise - 22

  • Brisket Hash & Eggs

    Braised brisket, trinity, potatoes, savory thyme gravy, poached eggs, béarnaise - 26

March Legacy Dish

  • Chicken Bonne Femme

    1/2 chicken, fried potatoes, persillade - 28

$18.56 Menu

  • In honor of our 170th anniversary, enjoy a special brunch priced in honor of our founding year, 1856.

  • First Course (choice of...)

    Demi Muffulata Chopped Salad or Chicken & Andouille Sausage Gumbo

  • Second Course

    Buttermilk biscuit, corn flour fried oyster, bacon jam, poached eggs, Béarnaise

Sides

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

  • 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 Vodka Seltzer - 4

Snacks

  • Eggplant Pomodoro

    Parmesan cheese crust, Creole tomato purée - 10

  • Cajun Meat Pie

    Groud Beef, trinity, jalapeño aioli - 12

  • Mini Chicken Po-boy

    Spicy chicken, Creole-honey mayo, Leidenheimer bread - 11

  • Cajun Wontons

    Boudin, crawfish, trinity, pepper jelly - 10

  • Boudin Pepper

    Bacon-wrapped jalapeño stuffed with local boudin & cream cheese - 12

Celebrate Easter with us!

We will be offering the following prix fixe three course menu for Easter Sunday Brunch. This will be the only menu for Easter Sunday Brunch. Price of entrée includes your choice of first and third course. Our regular A La Carte menu will resume with dinner service.

Reserve via OpenTable or call us at 504.525.8676. All reservations will require a credit card authorization.

First Course

  • Salad Maison

    butter, lettuce, gruyere, pistachios, shaved onion, pomegranate vinaigrette

  • Shrimp and Artichoke Gratin

    bechamel, gruyere, fines herbs, fried tasso, pepper jelly, crostini

  • Barbeque Crab Fingers

    Local crab fingers, barbeque butter sauce, scallions, crostini, charred lemon

  • Duck & Andouille Gumbo

Second Course

  • Chicken Bonne Femme

    1/2 chicken, fried potatoes, persillade sauce - 51

  • Shrimp & Grits

    Sauteed Gulf shrimp in an Abita amber and Worcestershire butter sauce, local stone ground grits, garlic crostini - 53

  • Eggs Rue St. Louis

    Buttermilk biscuit, corn flour fried oyster, bacon jam, poached eggs, Béarnaise - 48

  • Veal Grillades & Grits

    Paneed veal, Creole tomato gravy, stone ground grits - 52

  • Gulf Fish Almandine

    Sautéed filet of fish, haricot vert, toasted almonds, citrus butter - 54

Third Course

  • Traditional Bread Pudding

    Rum caramel sauce

  • Crème Brûlée

Celebrate Mother’s Day with us!

We will be offering the following prix fixe three course menu for Mother’s Day Brunch. This will be the only menu for Sunday Brunch. Price of entrée includes your choice of first and third course. Our regular A La Carte menu will resume with dinner service.

Reserve via OpenTable or call us at 504.525.8676. All reservations will require a credit card authorization.

First Course

  • Salad Maison

    butter, lettuce, gruyere, pistachios, shaved onion, pomegranate vinaigrette

  • Shrimp and Artichoke Gratin

    bechamel, gruyere, fines herbs, fried tasso, pepper jelly, crostini

  • Barbeque Crab Fingers

    Local crab fingers, barbeque butter sauce, scallions, crostini, charred lemon

  • Duck & Andouille Gumbo

Second Course

  • Chicken Bonne Femme

    1/2 chicken, fried potatoes, persillade sauce - 51

  • Gulf Fish Almandine

    Sautéed filet of fish, haricot vert, toasted almonds, citrus butter - 54

  • Shrimp & Grits

    Sauteed Gulf shrimp in an Abita amber and Worcestershire butter sauce, local stone ground grits, garlic crostini - 53

  • Eggs Rue St. Louis

    Buttermilk biscuit, bacon jam, fried oysters, sauce bearnaise - 48

  • Veal Grillades and Grits

    Paneed veal, Creole tomato gravy, stone ground grits - 52

Third Course

  • Traditional Bread Pudding

    Rum caramel sauce

  • Crème Brûlée

Join us to celebrate one of the most highly acclaimed wineries in Napa Valley, Opus One. Enjoy five Opus One vintages (2017, 2018, 2019,2021,2022) and Opus One Overture 2022 accompanied by 6 courses created by chef John Martin to compliment the wines.

 

Thursday, May 21st, 2026 at 6:30 PM

$450 per person, all inclusive

Reservations available on OpenTable

First Course

  • Scallop Tostone Napoleon

    Citrus gazpacho, ebi, wasabi tobiko, verjus-ette

  • Wine Pairing

    Laurent-Perrier "Harmony" Demi-Sec Champagne Tours-sur-Marne, Champagne, France NV · 5oz

Second Course

  • Diver Scallop Crudo

    Blood-orange reduction, Thai fried garlic, micro cilantro

  • Wine Pairing

    Quintessa "Illumination" Sauvignon Blanc Napa Valley / Sonoma County, California 2023 · 4oz

Third Course

  • Rabbit Fricassée

    Root vegetables, Oakville-infused braise, parsnip purée, spun carrot salad

  • Wine Pairing #1

    Opus One, Oakville, Napa Valley 2017 · 2 oz

  • Wine Pairing #2

    Opus One, Oakville, Napa Valley 2018 · 2oz

Fourth Course

  • Duck Leg Confit

    Michigan cherry jus, Molokai sweet potatoes

  • Wine Pairing #1

    Opus One, Oakville, Napa Valley 2019 · 2oz

  • Wine Pairing #2

    Opus One, Oakville, Napa Valley 2021 · 2oz

Fifth Course

  • Seared Filet of Beef

    Truffle mashed potatoes, seared foie gras, Opus demi-glace

  • Wine Pairing #1

    Opus One, Oakville, Napa Valley 2022 · 2 oz

  • Wine Pairing #2

    Opus One "Overture," Oakville, Napa Valley 2022 · 2oz

Sixth Course

  • "Half-Baked" Chocolate Cake

    Valrhona chocolate, raspberry purée, Chantilly cream, mint gastrique

  • Wine Pairing

    Sandeman's 40-Year Tawny Port 2oz