Menus
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 – HOUSE SALAD
2ND COURSE – SOUP DU JOUR
3RD COURSE – SHRIMP REMOULADE ON FRIED GREEN TOMATO
4TH COURSE – YOUR CHOICE OF ENTRÉE
5TH COURSE – BREAD PUDDING
ADD $32 TO THE PRICE OF ANY ENTRÉE
Full table participation is required
Starters
-
Oysters Bienville
our house baked Bienville filling topped with corn fried oysters with a drizzle of truffle oil - 16
-
Roasted Mushroom Crêpes
two savory crêpes filled with an herb goat cheese, topped with a truffled mushroom salad and reduced balsamic - 15
-
Gulf Shrimp Remoulade
heirloom cherry tomatoes, peppery arugula and celery root salad, basil oil - 15
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Crispy Pork Belly
corn maque choux, pepper jelly gastrique - 15
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Boudin Balls
house made, served with pepper jelly - 14
-
Seared Louisiana Crab Cake
served with a bourbon corn sauce - 19
-
Escargot Orleans
tender escargot, leeks, oyster mushrooms and fennel in a rich roasted garlic butter, served with grilled baguette - 16
Soups
-
Turtle Soup
- 11 -
Gumbo du Jour
- 11 -
Soup du Jour
- 11
Salads
-
Tujague’s House Salad
mixed baby lettuce, red onion, cucumber, feta, finished with sugar cane vinaigrette - 10
-
Wedge Salad
wedge of iceberg lettuce with buttermilk dressing, applewood smoked bacon, onions, tomato, crumbled bleu cheese - 12
-
Braised Beet Salad
mixed greens, shaved fennel, red onion, charred orange vinaigrette, toasted hazelnuts, whipped feta, truffle honey - 14
Entrées
-
Gulf Fish Bienville
oven roasted, served with blue crab butter sauce and a crispy new potato salad - 35
-
Grilled Duroc Pork Chop
thick cut bone-in chop, with sweet potato mash, braised greens and pepper jelly gastrique - 28
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Grilled Filet Mignon
A 6oz filet of beef, served with asparagus, roasted pearl onions and sauce chasseur - 44
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Pan Seared Maple Leaf Duck Breast
foie gras mashed potatoes, citrus dry cherry demi glace - 34
-
BBQ Shrimp Ribeye
12oz ribeye, grilled over an open flame, topped with New Orleans-style BBQ shrimp, served with roasted garlic mashed potatoes - 49
-
Herb Chicken
pan sauteed chicken breast, roasted baby vegetables, natural reduction and a truffled mushroom salad - 27
-
Shrimp and Grits
pan seared gulf shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits - 26
-
Prosciutto Wrapped Sea Scallops
crisp Parmesan polenta cake, micro green salad, smoked tomato sweet vermouth butter sauce - 35
Sides
-
Stone Ground Grits
- 6 -
Vegetable Du Jour
- 6 -
Mashed Potatoes
- 6 -
Parmesan Tossed Pappardelle
- 5
Drink Specials
Bottomless Mimosas – $18
Starters
-
Gulf Shrimp Remoulade
fried green tomato, pickled red onion, chopped boiled egg, baby greens - 15
-
Shrimp Crêpes
two crêpes filled with herb goat cheese, with gulf shrimp in a rich béchamel sauce - 17
-
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
-
Oysters Bienville
our house baked Bienville filling topped with corn fried oysters with a drizzle of truffle oil - 16
Soups
-
Turtle Soup
- 11 -
Gumbo du Jour
- 11 -
Soup du Jour
- 11
Sandwiches and Salads
-
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 - 16
-
Fried Shrimp Po-Boy
flash fried gulf shrimp served on local French bread, dressed with lettuce and tomato with fries - 18
-
Shrimp Caesar Salad
crisp romaine lettuce, garlic croutons, shaved red onion and our house made caesar dressing, served with grilled marinated gulf shrimp - 21
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Fried Chicken Salad
bibb lettuce, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 18
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Croque Madame
toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 17
Entrées
-
Shrimp and Grits
pan seared gulf shrimp simmered in a New Orleans-stye BBQ sauce, served over stone ground grits - 25
-
Cochon de Lait Benedict
buttermilk biscuits, topped with cochon de lait pork, poached eggs and sauce choron, served with haricot vert - 23
-
Eggs Madison
chorizo sausage, onion, potatoes and cheddar cheese hash, topped with fried eggs and chimichurri - 19
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Gulf Fish Bienville
oven roasted, served with blue crab butter sauce and a crispy new potato salad - 32
-
Vegetable Omelet
daily selection of vegetables, baby greens salad - 16
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Boudin Cake and Eggs
grilled boudin cake, topped with fried eggs, finished with a spicy étouffée sauce - 21
-
Oyster Patties and Eggs
two New Orleans-style oyster patties, served on a classic Rockefeller sauce with poached eggs and hollandaise sauce - 24
Sides
-
Applewood Smoked Bacon
- 6 -
Buttermilk Biscuits with Honey
- 5 -
Home Fried Potatoes
- 5 -
Stone Ground Grits
- 5
price of entrees includes starter, entree and dessert
Starters (choice of...)
-
Tujague's House Salad
mixed baby lettuce, red onion, cucumber, feta, finished with sugar cane vinaigrette
-
Wedge Salad
wedge of iceberg lettuce with buttermilk dressing, applewood smoked bacon, onions, tomato, crumbled blue cheese
-
Boudin Balls
house made, served with pepper jelly
-
Crawfish Au Gratin
Louisiana crawfish tails folded into our mornay sauce with gruyere cheese, baked and served with French bread crostini - +$3.50
-
Crawfish Bisque
with Louisiana crawfish
-
Seafood Gumbo
served with popcorn rice
Entrees (choice of...)
-
BBQ Shrimp and Grits
pan sauteed shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits - 46
-
Gulf Fish Almondine
pan sauteed filet of fish, haricot vert, toasted almonds, citrus butter - 52
-
Crawfish Cakes and Eggs
two pan seared Louisiana crawfish cakes, topped with poached eggs and sauce choron, finished with a classic etouffee sauce - 48
-
Herb-Crusted Prime Rib
12 oz cut, served with roasted mushrooms, scalloped potatoes topped with beemster cheese, au jus, horseradish cream - 60
-
Lemon Garlic Pork Tournedos
served with a spring vegetable risotto and rosemary demi glace - 52
Dessert (choice of...)
-
Carrot Cake Bread Pudding
creole cream cheese glaze, topped with candied pecans
-
Louisiana Strawberry Shortcake
with sweet double cream
-
Creme Brulee
price of entrees includes starter, entree and dessert
Starters (choice of...)
-
Wedge Salad
wedge of iceberg lettuce with buttermilk dressing, applewood smoked bacon, onions, tomato, crumbled blue cheese
-
Tujague's House Salad
mixed baby lettuce, red onion, cucumber, feta, finished with sugar cane vinaigrette
-
Boudin Balls
house made, served with pepper jelly
-
Crawfish Au Gratin
Louisiana crawfish tails folded into our mornay sauce with gruyere cheese, baked and served with French bread crostini - +$3.50
-
Gumbo du Jour
served with popcorn rice
-
Soup du Jour
Entrees (choice of...)
-
BBQ Shrimp and Grits
pan sauteed shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits - 46
-
Crawfish Cakes and Eggs
two pan seared Louisiana crawfish cakes, topped with poached eggs and sauce choron, finished with a classic etouffee sauce - 48
-
Gulf Fish Almondine
pan sauteed filet of fish, haricot vert, toasted almonds, citrus butter - 52
-
Veal and Crawfish
pan seared veal medallions, served with asparagus, new potato mash and a smoked tomato beurre blanc, topped with Louisiana crawfish tails - 54
-
Grilled Filet Mignon
6oz filet of beef, served with asparagus, roasted pearl onions and sauce chasseur - 58
Desserts (choice of...)
-
Bread Pudding
with rum sauce
-
Louisiana Strawberry Shortcake
with sweet double cream
-
Creme Brulee
Enjoy our Restaurant Week menu during dinner service from June 19-25, 2023.
Our three course menu is $67 per person plus tax and gratuity.
1st Course (choice of...)
-
Caprese Salad
roma tomatoes, fresh mozzarella, basil, sweet onion, balsamic drizzle
-
Spicy Cantaloupe Soup
fresh mint
2nd Course (choice of...)
-
Pan Seared Pork Tournedos
pecan and tasso popcorn rice, flash fried oysters, smoked tomato butter sauce
-
Roasted Gulf Fish
crawfish tails, English pea risotto, citrus butter
-
Grilled Filet Mignon
beemster cheese mashed potatoes, asparagus, roasted mushrooms, truffle demi glace
3rd Course (choice of...)
-
Blueberry Cobbler
spiced crumble topping, cream cheese ice cream
-
Creme Brulee