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TASTE OUR TABLE D’HÔTE

Table d’hôte was the only menu served at Tujague’s from 1856-2013. Partake in the five course tradition.

1st Course – Shrimp Remoulade

2nd Course – Gumbo or Soup

3rd Course – Brisket Appetizer

4th Course – Your Choice of Entrée

5th Course – Bread Pudding

ADD $31 TO THE PRICE OF ANY ENTRÉE TO PARTAKE IN OUR FIVE COURSE TABLE D’HÔTE

Appetizers

  • Charbroiled Oysters

    1/2 Dozen - 11

  • Charbroiled Oysters

    Dozen - 20

  • Duck and Goat Cheese Crêpes

    Tender braised duck, dried cherry jus and spiced pecans - 14

  • Absinthe Poached Oysters

    Fennel, shallots and cream in a crispy pastry shell - 14

  • Fried Green Tomato Ravigote

    Topped with crab-boiled Gulf shrimp - 14

  • Breaux Bridge Crawfish and Gnocchi - Demi Portion

    Ricotta-stuffed potato pasta, crawfish tails, spicy tasso, wild mushrooms and baby peas in a rich cream sauce - 15

  • Breaux Bridge Crawfish and Gnocchi - Full Portion

    Ricotta-stuffed potato pasta, crawfish tails, spicy tasso, wild mushrooms and baby peas in a rich cream sauce - 28

  • Crispy Pork Belly

    Pepper Jack cheese grits and fig jam - 12

Soups

  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 8

Salads

  • Tujague’s House Salad

    Tuscan mix, beefsteak tomatoes, shaved red onions, cucumber, feta and Steen’s creole mustard vinaigrette - 8

  • Shrimp Rémoulade

    Crab-boiled shrimp, Romaine lettuce and Tujague’s red rémoulade - 12

  • Wedge Salad

    Crumbled blue cheese, shaved red onions, tomatoes, applewood smoked bacon and black pepper buttermilk dressing - 8

Entrées

  • Grilled Yellowfin Tuna

    Corn maque choux and smoked tomato butter - 28

  • Gulf Fish Amandine

    Butter poached asparagus and creole meunière - 26

  • Abita Amber BBQ Shrimp and Grits

    New Orleans-style barbecue butter and Pepper Jack cheese grits - 25

  • Pan Roasted Maple Leaf Duck Breast

    Lyonnaise sweet potatoes and Bourbon creole mustard honey - 26

  • Tujague's Famous Brisket

    Boiled brisket of beef, bacon and onion braised Brussels sprouts, Yukon gold smashed potatoes and creole horseradish sauce - 25

  • Chicken Madison

    Joyce Farms airline breast, brisket dirty rice and green peppercorn jus - 24

  • Grilled Pork Chop

    Mirliton French bread dressing and crawfish gravy - 26

  • Tournedos of Beef

    Yukon gold smashed potatoes, caramelized sweet onions, wild mushrooms and tarragon butter - 28

Sides

  • Brisket Dirty Rice
    - 6
  • Yukon Gold Smashed Potatoes
    - 6
  • Bacon and Onion Braised Brussels Sprouts
    - 6
  • Lyonnaise Sweet Potatoes
    - 6
  • Butter Poached Asparagus
    - 6
  • Mirliton French Bread Dressing with Crawfish Gravy
    - 7
  • Corn Maque Choux and Smoked Tomato Butter
    - 6
  • Pepper Jack Cheese Grits
    - 6

1856 Celebration Lunch

Monday-Friday

1st Course

choice of…

Gumbo du Jour

Tujague’s House Salad

Tuscan mix, beefsteak tomatoes, shaved red onions, cucumber, feta and Steen’s creole mustard vinaigrette

2nd Course

Pasta Jambalaya

Gulf Shrimp, andouille sausage, chicken, penne pasta and shaved Parmesan

 

$18.56*

*excludes tax and gratuity

 

 

$5 LUNCH LIBATIONS

House Wines, Well Brand Cocktails, Bloody Marys and Mimosas

(with purchase of entrée)

 

Appetizers

  • Charbroiled Oysters

    1/2 Dozen - 11

  • Charbroiled Oysters

    Dozen - 20

  • Duck and Goat Cheese Crêpes

    Tender braised duck, dried cherry jus and spiced pecans - 14

  • Oysters en Brochette

    Bacon-wrapped oysters flash-fried, creole meunière and French bread toast points - 14

  • Crispy Pork Belly

    Pepper Jack cheese grits and fig jam - 12

Soups

  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 8

Salads

  • Tujague's House Salad

    Tuscan mix, beefsteak tomatoes, shaved red onions, cucumber, feta and Steen's creole mustard vinaigrette - 8

  • Shrimp Rémoulade

    Crab-boiled shrimp, Romaine lettuce and Tujague’s red rémoulade - 12

  • Wedge Salad

    Crumbled blue cheese, shaved red onions, tomatoes, applewood smoked bacon and black pepper buttermilk dressing - 8

Entrées

  • Tujague's Famous Brisket

    Boiled brisket of beef, bacon and onion braised Brussels sprouts, Yukon gold smashed potatoes and creole horseradish sauce - 17

  • Abita Amber BBQ Shrimp and Grits

    New Orleans-style barbecue butter and Pepper Jack cheese grits - 16

  • Ms. Brenda's Red Beans and Rice

    Served with smoked sausage - 13

  • Buttermilk Fried Chicken Salad

    Romaine lettuce, crumbled blue cheese, tomatoes, cucumber and black pepper buttermilk dressing - 14

  • Seafood Courtbouillon

    Gulf fish, oysters, shrimp, creole tomato broth and rice - 17

  • Gulf Fish Amandine

    Butter poached asparagus and creole meunière - 18

  • Crawfish Étoufée

    Breaux Bridge crawfish tails, traditional sauce and green onion rice - 17

  • Brisket Po-Boy

    Lettuce, tomato and creole horseradish sauce on French Bread - 15

  • Fried Shrimp Po-Boy

    Fried shrimp, lettuce, tomato and mayo on French bread - 15

  • Fried Oyster Po-Boy

    Fried oysters, lettuce, tomato and mayo on French bread - 16

Sides

  • Skin-On French Fries
    - 4
  • Butter Poached Asparagus
    - 6
  • Pepper Jack Cheese Grits
    - 6
  • Yukon Gold Smashed Potatoes
    - 6
  • Bacon and Onion Braised Brussels Sprouts
    - 6

$5 BRUNCH BEVERAGES

House Wines, Well Brand Cocktails, Bloody Marys and Mimosas

(Saturday & Sunday)

Appetizers

  • Charbroiled Oysters

    1/2 Dozen - 11

  • Charbroiled Oysters

    Dozen - 20

  • Duck and Goat Cheese Crêpes

    Tender braised duck, dried cherry jus and spiced pecans - 14

  • Oysters en Brochette

    Bacon-wrapped oysters flash-fried, creole meunière and French bread toast points - 14

  • Fried Green Tomato Ravigote

    Topped with crab-boiled Gulf shrimp - 14

Soups

  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 8

Salads

  • Tujague's House Salad

    Tuscan mix, beefsteak tomatoes, shaved red onions, cucumber, feta and Steen’s creole mustard vinaigrette - 8

  • Shrimp Rémoulade

    Crab-boiled shrimp, Romaine lettuce and Tujague’s red rémoulade - 12

  • Wedge Salad

    Crumbled blue cheese, shaved red onions, tomatoes, applewood smoked bacon and black pepper buttermilk dressing - 8

Entrées

  • Three Little Pigs

    House-cured pork belly, andouille and smoked sausage, crispy potatoes, caramelized onions, toasted garlic, poached eggs and hot sauce hollandaise - 15

  • Tujague's Benedict

    Poached eggs, Southern pulled pork, buttermilk biscuit and tasso hollandaise - 14

  • Abita Amber BBQ Shrimp and Grits

    New Orleans-style barbecue butter and Pepper Jack cheese grits - 16

  • Gulf Fish Amandine

    Butter poached asparagus and creole meunière - 18

  • Seafood Courtbouillon

    Gulf fish, oysters, shrimp, creole tomato broth and rice - 17

  • Ms. Brenda’s Famous Red Beans and Rice

    Served with smoked sausage - 13

  • Buttermilk Fried Chicken Salad

    Romaine lettuce, crumbled blue cheese, tomatoes, cucumber and black pepper buttermilk dressing - 14

  • Tujague's Famous Brisket

    Boiled brisket of beef, bacon and onion braised Brussels sprouts, Yukon gold smashed potatoes and creole horseradish sauce - 17

Sides

  • Applewood Smoked Bacon
    - 5
  • Buttermilk Biscuits with Honey
    - 4
  • Skin-On French Fries
    - 4
  • Butter Poached Asparagus
    - 6
  • Pepper Jack Cheese Grits
    - 6

MENU

 

1st Course

Turtle Soup au Sherry

 

2nd Course

Crawfish and Andouille Vol-au-Vent

Breaux Bridge Crawfish Tails | English Peas | Roasted Trinity | Andouille Cream | Flakey Pastry Shell

3rd Course

Tujague’s Famous Brisket

A Sampling of the Brisket that Made Us Famous

4th Course

choice of…

Gulf Fish Amandine

Butter Poached Asparagus | Creole Meuniere

Pan Roasted Maple Leaf Duck Breast

Lyonnaise Sweet Potatoes | Bourbon Creole Honey Mustard

Crispy Louisiana Soft Shell Crab

Artisan Cheese Grits | Creole Tomato and Sweet Onion Salad | Green Goddess Dressing

Tournedos of Beef

Yukon Gold Smashed Potatoes | Caramelized Sweet Onions | Wild Mushrooms | Tarragon Butter

5th Course

choice of…

Bananas Foster Bread Pudding

 

Grasshopper Panna Cotta

 

$58 per person*

Chef Thomas Robey

*pricing does not include tax and gratuity