Reservations

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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 – CRAB 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

  • Fried Green Tomato Crab Ravigote

    Crispy fried green tomato topped with jumbo lump crab ravigote, pickled red onion, peppers, chives, and smoked salt - 16

  • Crawfish & Tasso Gnocchi

    House-made semolina and potato gnocchi sautéed with Louisiana tasso, crawfish tails, and trinity in a red wine cream sauce. Finished with Grana Padano and fresh chives. - 18

  • Crab au Gratin

    traditional gratin, Louisiana crab folded into a creamy cheese sauce with garlic, lemon, Parmesan, and Gruyère. Baked with breadcrumbs and served with crostini, finished with breadcrumbs, fresh grated parmesan and lemon - 16

  • Mushroom Crêpes

    goat cheese, truffles mushroom salad, balsamic reduction - 16

  • New Orleans Barbeque Shrimp

    grilled French bread - 16

  • Boudain Balls

    pepper jelly aioli - 15

  • Escargot

    French snails baked with maître d'hôtel butter, lemon, parsley & white wine with a French bread crostini - 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

  • Black Angus Hanger Steak

    Char-grilled hanger steak served with truffle lemon potato cracklings, shaved asparagus salad, and chimichurri verde - 36

  • Frenched 12 oz. Center-Cut Pork Chop

    Citrus-brined pork chop over dirty rice with smothered collard greens, sautéed artichoke hearts, and Lea & Perrins butter - 29

  • New Orleans Style BBQ Shrimp & Grits

    Gulf shrimp in New Orleans-style BBQ sauce over stone-ground Parmesan grits - 26

  • Chicken Pontalba

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

  • Gulf Fish Pontchartrain

    Chef’s selection of Gulf fish topped with poached crab, white wine butter, and parsley. Served with glazed fingerlings and haricots verts - 34

  • Lion’s Mane Cakes

    Crispy mushroom cakes over chickpea purée with roasted asparagus, remoulade, and a white wine lemon sauce - 24

  • Veal Cutlet Milanese

    Bone-in veal cutlet, cirtus-Parmesan herb crumbs with caper-white wine butter, crispy Brussels with sugarcane dressing, shaved fried sweet potatoes, baby green salad - 32

  • 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

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, 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

  • Sugarcane Brussels

    fried jumbo Brussels sprouts tossed in a sugarcane vinaigrette, finished with fried garlic - 9

  • 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

Join us for the New Orleans holiday tradition of Réveillon dinner. Only available during December dinner service. $68 per person plus tax & gratuity.

First Course

  • Duck and Andouille Sausage Gumbo

    Traditional New orleans gumbo with duck & andouille sausage in a dark roux

  • Shrimp and Artichoke Au Gratin

    Gulf shrimp and artichokes baked in a creamy béchamel sauce, finished with breadcrumbs & Parmesan

  • Mushroom & Caramelized Onion Crêpe

    balsamic sugarcane reduction and fresh chives

Second Course

  • Winter Salad

    Baby kale and mixed greens with goat cheese, roasted walnuts, smoked salt, cranberries, and raspberry vinaigrette.

Third Course

  • Gulf Fish Orleans

    Pan-seared Gulf fish topped with crawfish étouffée, “after the boil” fried fingerlings, and brown butter haricots verts.

  • Pressed Cured Duck Breast

    Crispy duck breast with parsnip purée and fried Brussels sprouts tossed in sugarcane and pomegranate, finished with a Creole mustard demi-glace.

  • Smoky Braised Lamb Shank

    Braised lamb shank with root vegetable ragout, orange-blackberry demi-glace, and red wine reduction.

  • Shrimp & Grits

    Gulf shrimp in red wine tasso cream over Parmesan grits, topped with crispy fried tasso.

Fourth Course

  • White Chocolate Eggnog Bread Pudding

    baked with white chocolate chips and holiday spices, served warm with a rich white chocolate bourbon anglaise

  • Crème Brûlée

    vanilla custard with a caramelized sugar crust

Celebrate Thanksgiving Day at Tujague’s with a festive prix fixe menu for $68 per person, plus tax & gratuity. Seatings will be available from 11:00 AM – 8:30 PM, offering the perfect opportunity to gather with family and friends in the heart of the French Quarter. Please note, a credit card is required to hold reservations, which are available on OpenTable under the “Experiences” tab or via phone (504.525.8676)

First Course

  • Chicken & Andouille Gumbo

    Classic New Orleans gumbo made with chicken, smoky andouille sausage, and a rich dark roux.

  • Crunchy Kale Salad

    Baby kale, shaved Brussels sprouts, red onion, candied pecans with Cajun seasoning, sugarcane & cranberry vinaigrette

Second Course

  • Citrus Gulf Fish

    Pan-seared Gulf fish with garlic white wine green beans, roasted fingerling potatoes, and citrus orange beurre blanc

  • Braised Short Rib

    Slow-braised short rib with collard greens, garlic mashed potatoes, and cherry red wine demi-glace

  • Pork Bourguignon

    Pork simmered in a rich red wine sauce with Cajun trinity, served over sweet potato mash and steamed asparagus

  • Tujague’s Creole Turkey Dinner

    Creole butter–brined turkey with smothered green beans & bacon, rosemary & sage dressing, giblet smoked gravy, house-stewed cranberry orange sauce, and garlic mashed potatoes

Third Course

  • White Chocolate Bread Pudding

Celebrate the magic of the season with Christmas Eve at Tujague’s on Wednesday, December 24th. Reservations are available from 5:00–8:30 PM and can be made on OpenTable under the “Experiences” tab or by calling 504-525-8676. Please note that a credit card is required to hold your reservation, and we will be exclusively serving our 2025 Réveillon Menu for this special evening. $68 per person plus tax & gratuity.

First Course

  • Duck & Andouille Gumbo

    Traditional New orleans gumbo with duck & andouille sausage in a dark roux

  • Shrimp & Artichoke au Gratin

    Gulf shrimp and artichokes baked in a béchamel sauce, finished with breadcrumbs, Parmesan, and lemon.

  • Mushroom & Caramelized Onion Crêpe

    Savory crêpe with balsamic sugar cane reduction and fresh chives.

Second Course

  • Winter Salad

    Baby kale and mixed greens with goat cheese, roasted walnuts, smoked salt, cranberry and raspberry vinaigrette.

Third Course

  • Gulf Fish Orleans

    Pan-seared Gulf fish topped with crawfish étouffée, served with “after the boil” fried fingerlings and brown butter haricots verts.

  • Pressed Cured Duck Breast

    Crispy-skinned duck breast with parsnip purée, fried Brussels sprouts tossed in sugar cane and pomegranate, finished with a Creole mustard demi-glace.

  • Smoky Braised Lamb Shank

    Braised lamb shank with root vegetable ragout in red wine, finished with an orange and blackberry demi-glace.

  • Shrimp & Grits

    Gulf shrimp in a red wine tasso cream sauce over Parmesan grits, topped with crispy fried tasso.

Fourth Course

  • White Chocolate Eggnog Bread Pudding

    baked with white chocolate chips and holiday spices, served warm with a rich white chocolate bourbon anglaise.

  • Crème Brûlée

    vanilla custard with a caramelized sugar crust

Celebrate Christmas Day at Tujague’s with a festive three-course dinner highlighting seasonal ingredients, Louisiana flavors, and classic French-Creole tradition.

This will be the only menu served on Christmas Day.

$68 per person plus tax & gratuity. 
A credit card is required to secure reservations.
Allergies and dietary restrictions will be accommodated.

Reservations are available through OpenTable under the ‘Experiences’ tab or by phone at 504.525.8676.

First Course

  • Duck & Andouille Sausage Gumbo

    Classic New Orleans gumbo made with duck, smoky andouille sausage, and a rich dark roux.

  • Winter Salad

    Candied walnuts, baby kale, dried cranberries, orange, goat cheese with cranberry-citrus vinaigrette.

Second Course

  • Gulf Fish Orleans

    Pan-seared Gulf fish topped with crawfish étouffée, “after-the-boil” fried fingerlings, and brown butter haricots verts.

  • Pressed Confit Duck Leg

    Crispy Duck Skin, parsnip puree , fried Brussels tossed in Creole mustard demi-glace

  • Smoky Braised Lamb Shank

    Charred and slow-braised lamb shank with red wine root vegetable ragout, citrus-wine steamed asparagus, and an orange-blackberry demi-glace.

  • Shrimp & Grits

    Gulf shrimp in red wine tasso cream over Parmesan grits, topped with crispy fried tasso.

Third Course

  • White Chocolate Eggnog Bread Pudding

    Bread pudding baked with white chocolate chips and served with a white chocolate bourbon anglaise.

Celebrate New Year’s Eve with a four-course dinner featuring seasonal ingredients, classic French technique, and Tujague’s signature New Orleans flair.

This will be the only menu served during New Year’s Eve dinner service. $98 per person plus tax & gratuity. Allergies and dietary restrictions will be accommodated.

Reservations are available through OpenTable or by phone at 504.525.8676. A credit card is required to secure reservations.

First Course

  • Frenched Oysters

    Crème fraîche, cucumber-champagne mignonette, Espelette caviar, pickled lemon peel

  • Escargots

    Shallots, garlic, Pernod, herbs, butter, white wine, brioche baguette point

  • Roast Beef Debris Crostinis

    Three crostinis topped with house-made red wine debris, tomato jam, fresh chives, and smoked salt

Second Course

  • Roasted Wild Mushroom Salad

    Local wild mushrooms, pickled shallots, fried garlic, baby arugula, and lemon-truffle vinaigrette.

Third Course

  • Shellfish Bourride

    Citrus-poached shrimp finished with crab butter, pickled fennel, and tarragon potatoes

  • Poulet de Palliard

    Braised mushrooms, shaved fennel, celery, and shallots caramelized atop arugula tossed in a sweet lemon-honey vinaigrette, served with a brûléed chicken liver mousse crostini

  • Reverse-Seared Smoked Ribeye

    16 oz. ribeye smoked and reverse-seared in brown butter with herbs, served with truffle-tossed shaved potatoes, fried Brussels sprouts, and Creole mustard demi-glace

  • Smoky Braised Lamb Shank

    Charred and slow-braised lamb shank with red wine root vegetable ragout , white-wine steamed asparagus, finished with brown butter and an orange-blackberry demi-glace

Fourth Course

  • Strawberry Pistachio Entremet

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

  • Crème Brûlée

    Classic vanilla custard topped with a caramelized sugar crust