Menus
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 Rémoulade
2nd Course – Gumbo or Turtle 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
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Charbroiled Oysters
1/2 Dozen - 12
-
Charbroiled Oysters
Dozen - 20
-
Fried Green Tomato Ravigote
topped with crab-boiled Gulf shrimp - 14
-
Crawfish and Goat Cheese Crêpes
Breaux Bridge crawfish, goat cheese, cream sauce - 14
-
Crispy Pork Belly
pepper jelly, mirliton cabbage slaw - 13
-
Boudin Balls
house made, served with creole mustard honey - 12
-
Tujague's Famous Brisket Appetizer
boiled brisket of beef, creole horseradish sauce - 12
-
Corn and Crab Beignets
traditional ravigote sauce - 14
Soups
-
Turtle Soup
- 9 -
Gumbo du Jour
- 9 -
Soup du Jour
- 8 -
Trio of Soups
a demi serving of three soups: turtle, gumbo and soup du jour - 10
Salads
-
Tujague’s House Salad
Tuscan mix, beefsteak tomatoes, shaved red onions, cucumber, feta, sugar cane vinaigrette - 8
-
Shrimp Rémoulade
crab-boiled shrimp, corn, new potatoes, artichokes, mushrooms, Tujague’s red rémoulade - 13
-
Wedge Salad
crumbled blue cheese, shaved red onions, tomatoes, applewood smoked bacon, black pepper buttermilk dressing - 9
Entrées
-
Iron Seared Gulf Fish
olive oil roasted cauliflower and Brussels Sprouts, slivered new potatoes, lemon caper vinaigrette - 29
-
Shrimp and Grits
Jumbo head-on Louisiana shrimp, Pepper Jack cheese polenta, traditional barbecue butter, grilled chili salad - 25
-
Grilled Airline Chicken
Joyce Farms airline breast, green peppercorn jus, farro with roasted squash and English peas - 25
-
Grilled Angus Tenderloin
gratin potatoes, creamed spinach, caramelized onions and mushrooms, demi glace - 31
-
Braised Pork Cheeks and Pasta
tender braised pork cheeks, grilled kale, dried figs, blue cheese, pappardelle pasta, smokey pork jus - 24
-
Muscadine Glazed Lamb Chops
black pepper, braised red cabbage, roasted baby carrots - 32
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Tujague's Vegetable Plate
seasonal vegetables, cauliflower puree and farro - 24
Cocktails
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Grashopper
Creme de Menthe, Creme de Cacao, Brandy, Cream - 7
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Sazerac
Rye, Herbsaint, Peychaud's Bitters, Sugar - 7
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Old Fashioned
Bourbon, Oleo Sacchrum, Bitters - 7
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Pimm's Cup
Pimm's No. 1, House Sugar, Ginger Ale - 7
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Afternoon Punch
Refreshing Seasonal Selection - 7
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Braden Mule
Vodka, Pomegranate, Lime, Ginger Beer - 7
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Madame Begue
Gin, Ramazotti Rosé, Grapefruit, Elderflower, Cardamom, Sparkling Wine - 7
-
Preserve Our Gulf
Whiskey, Strawberry Preserves, Port, Lemon - 7
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Royal Flush
Tequila, Mezcal, Mint, Lemon Verbena, Blackberry, Lemon, Tabasco - 7
-
30°, 90°
Dark Rum, Light Rum, Passionfruit, Coffee, Lime Orgeat, Bitters - 7
Beer
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NOLA Blonde
blonde ale - 4
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Urban South Paradise Park
American lager - 4
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Urban South Holy Roller IPA
hazy juicy Indian pale ale - 4
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Parish Brewing Canebrake
American wheat - 4
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Port Orleans Gleason IPA
Indian pale ale - 4
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Abita Amber
amber - 4
Wine
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Tujague's Private Label Blanc de Blanc
Chardonnay, Burgundy, France - NV - 6
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Tujague's Private Label Chardonnay
Chardonnay, St. Helena, California - 2018 - 6
-
Rosé of the Day
ask your server - 6
-
Tujague's Private Label Cabernet Sauvignon
Cabernet Sauvignon, St. Helena, California - 2018 - 6
Starters
-
Charbroiled Oysters
1/2 dozen - 8
-
Corn and Crab Beignets
traditional ravigote sauce - 7
-
Pork Cracklins
- 6 -
Boudin Balls
house made, served with creole mustard honey - 8
-
Crispy Pork Belly
pepper jelly, mirliton cabbage slaw - 7
-
Crawfish and Goat Cheese Crêpe
Breaux Bridge crawfish, goat cheese, cream sauce - 6
Drink Specials
Bottomless Mimosas – $14
Martinis – $5
Grey Goose Vodka or Bombay Sapphire Gin
Special Martini of the Day Featuring Vodka or Gin
Appetizers
-
Charbroiled Oysters
1/2 dozen - 12
-
Charbroiled Oysters
dozen - 20
-
Fried Green Tomato Ravigote
topped with crab-boiled Gulf shrimp - 14
-
Boudin Balls
house made, served with creole mustard honey - 12
-
Crispy Pork Belly
pepper jelly, mirliton cabbage slaw - 13
Soups
-
Turtle Soup
- 9 -
Gumbo du Jour
- 9 -
Soup du Jour
- 8 -
Trio of Soups
a demi serving of three soups: turtle, gumbo and soup du jour - 10
Sandwiches and Entrée Salads
-
Short Rib Burger
one half pound of ground angus, served with lettuce, tomato and shaved red onion on a brioche bun - 15
-
Fried Shrimp Poboy
crispy Gulf shrimp on toasted French bread, hot sauce aioli - 16
-
Brisket Poboy
our traditional brisket, served on French bread with Creole horseradish sauce - 14
-
After the Boil Salad
fried Louisiana crawfish tails, with all of your favorites from the boil pot: new potatoes, corn, mushrooms, and artichokes Romaine lettuce, roasted garlic dressing - 17
-
Fried Chicken Salad
Romaine lettuce, crumbled blue cheese, tomatoes, cucumber, black pepper buttermilk dressing - 15
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Tujague's Shrimp Salad
boiled Gulf shrimp, chopped Romaine lettuce, tiny tomatoes, avocado, shaved artichokes, green goddess dressing, topped with sprouts - 17
Entrées
-
Tujague's Famous Brisket
boiled brisket of beef, bacon and onion braised brussels sprouts, smashed new potatoes, creole horseradish sauce - 17
-
Shrimp and Grits
New Orleans-style barbecue butter, Pepper Jack cheese grits - 22
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Vegetable Omelet
daily selection of vegetables, goat cheese, baby greens salad - 15
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Smoked Fish Cakes
poached eggs, caper cream, garnished with Choupique caviar - 17
-
Three Little Pigs
house-braised pork belly, andouille and smoked sausage, crispy potatoes, caramelized onions, toasted garlic, poached eggs, hot sauce hollandaise - 16
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Tujague's Benedict
poached eggs, tender braised duck, buttermilk biscuit, tasso hollandaise - 16
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Iron Seared Redfish
olive oil roasted cauliflower and Brussels sprouts, slivered new potatoes, lemon caper vinaigrette - 29
Sides
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Applewood Smoked Bacon
- 6 -
Buttermilk Biscuits with Honey
- 5 -
Skin-On French Fries
- 5 -
Pepper Jack Cheese Grits
- 5
See below for our menu for Mother’s Day Brunch!!
This menu will be the only menu offered during brunch service on Mother’s Day.
Starters
-
Charbroiled Oysters
1/2 dozen, dozen - 12, 20
-
Corn & Crab Beignets
traditional ravigote sauce - 14
-
Crispy Pork Belly
pepper jelly, mirliton cabbage slaw - 13
-
Boudin Balls
house made, served with creole honey mustard - 12
-
Crawfish and Goat Cheese Crêpes
Breaux Bridge crawfish, goat cheese, cream sauce - 14
-
Oysters Begue
crispy fried oysters, Choupique caviar, bernaise sauce - 15
Soups
-
Turtle Soup
- 9 -
Chicken and Andouille Gumbo
- 9 -
Cauliflower and Brie Soup
- 9
Salads
-
Tomato and Watermelon Salad
blue crabmeat, shaved red onions, Pimm's cup vinaigrette - 14
-
Wedge Salad
crumbled blue cheese, shaved red onions, tomatoes, applewood smoked bacon, black pepper buttermilk vinaigrette - 9
Entrées
-
Iron Seared Redfish
olive oil roasted cauliflower and Brussels sprouts, slivered new potatoes, lemon caper vinaigrette - 27
-
Shrimp and Polenta
New Orleans-style barbecue butter, polenta - 22
-
Three Little Pigs
house-braised pork belly, andouille and smoked sausage, crispy potatoes, caramelized onions, toasted garlic, poached eggs, hot sauce hollandaise - 17
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Grilled Angus Tournedos
smashed new potatoes, caramelized sweet onions, roasted wild mushroom demi glace - 29
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Smoked Fish Cakes
poached eggs, caper cream, garnished with Choupique caviar - 18
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Lamb Shank
white beans, roasted Brussels sprouts - 26
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Veal Grillades and Grits
pan braised veal medallions, pepper and wild mushrooms in a rich gravy - 24
Desserts
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Grasshopper Panna Cotta
chocolate mousse, Andes candy - 8
-
Creme Brulee
blueberry compote - 8
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Traditional Bread Pudding
warm bourbon cream - 9