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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

  • Boudin Balls

    pepper jelly aioli - 15

  • New Orleans Barbecued Shrimp

    grilled French bread - 16

  • Crawfish & Tasso Gnocchi

    House made gnocchi, local crawfish, tasso, tomato chardonnay cream - 17

  • Mushroom Crêpes

    goat cheese, truffled mushroom salad, balsamic reduction - 16

  • Crab au Gratin

    traditional gratin with jumbo lump crab, béchamel, finished with breadcrumbs, fresh grated parmesan, and lemon - 21

  • Steak Tartare

    Creole mustard, capers, herbs, egg yolk, pickled mustard seeds - 21

  • Charcuterie Board

    Chef's choice of 3 meats & cheeses with an assortment of pickles & condiments - 26 / 42

  • Crawfish Ravioloni

    large ravioli filled with a house made creole cream cheese, mascarpone, pureed crawfish tails, & trinity. Tossed in a lemon beurre blanc & finished with grana cheese, lemon zest, & chives - 26

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Salads

  • Tujague’s House Salad

    mixed baby lettuce, red onions, cucumber, feta, sugarcane vinaigrette - 12

  • Gulf Shrimp Remoulade

    Boston bibb lettuce cup, pickled red onion, boiled egg - 15

Entrées

  • Pork Madison

    panko-crusted, pan-seared pork, lea & perin butter, crawfish, fried capers, whipped sugarcane sweet potato - 32

  • Filet Oscar

    8 oz. filet mignon, asparagus, lump crab meat, béarnaise sauce, garlic mash - 56

  • New Orleans Style BBQ Shrimp & Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits - 28

  • Lion's Mane Cake

    Two crisped mushroom cakes atop of bed of chickpea purée with roasted garlic, house remoulade & a lemon white wine roasted asparagus - 26

  • Chicken Pontalba

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

  • Gulf Fish Decatur

    herbs, lump crab meat, lemon beurre blanc, brown butter fingerling potatoes - 36

Add-ons

  • Sautéed Gulf Shrimp
    - 12
  • Jumbo Lumb Crab
    - 17

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

Drink Specials

Bottomless Mimosas – $24

*not available during Lundi & Mardi Gras

Starters

  • 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 - 15

  • New Orleans Barbecued Shrimp

    grilled French bread - 16

  • Mushroom Crêpes

    goat cheese, truffled mushroom salad, balsamic reduction - 16

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Sandwiches and Salads

  • Grilled Chicken Salad

    mixed baby greens, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 21

  • Fried Shrimp Po-Boy

    flash-fried gulf shrimp served on local French bread, dressed with lettuce & tomato, fries - 20

  • 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 (add an egg $2) - 17

  • Gulf Shrimp Remoulade Salad

    Boston bibb lettuce cup, pickled red onion, boiled egg - 23

  • Oyster Po'boy

    Flash fried oysters served on local French bread, dressed with lettuce and tomatoes, fries - 21

Entrées

  • Tujague's Brisket Bowl

    tender brisket, peppers, onion, tomatoes and garlic tossed with fried new potatoes, topped with fried eggs - 24

  • Croque Madame

    toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 19

  • Shrimp and Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits - 25

  • Tujague's Chicken Biscuit

    fried chicken thighs glazed with crystal honey sauce, served on a buttermilk biscuit with country gravy - 19

  • Eggs Guichet

    Andouille hash, red bean puree, egg, crispy tasso ham - 21

  • Omelet du jour
    - 19
  • Fried Oyster Benedict

    Poached eggs, creamed spinach, English muffin, fried oyster, sauce choron - 23

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

Celebrate Mother’s Day with us at Tujague’s and enjoy the folowing 3-course menu.

Price of Entrée includes starter & dessert.

Starters

  • Shrimp & Goat Cheese Crêpes

    Delicate crêpes filled with herb-infused goat cheese and Gulf shrimp, topped with a rich béchamel sauce.

  • Tujague’s House Salad

    Fresh baby lettuce with red onions, cucumber, and feta, tossed in a light sugarcane vinaigrette.

  • Boudin Balls

    Crispy Cajun-style boudin balls served with a pepper jelly aioli.

  • Gumbo du Jour

    Chef’s gumbo of the day featuring fresh, local ingredients

  • Crab & Asparagus Bisque

    Crab and asparagus bisque with a poached egg, green onion, and a touch of crème fraîche.

Entrées

  • BBQ Shrimp & Grits

    Sautéed Gulf shrimp in a bold New Orleans-style BBQ sauce, served over creamy stone-ground grits. - 46

  • Gulf Fish Amandine

    Sautéed trout meunière with white asparagus, toasted almonds, fingerling potatoes, and a orange-chardonnay butter sauce. - 52

  • Grilled Filet Mignon

    A grilled 6 oz. filet mignon, served with potato mash, haricots verts, and a marchand de vin sauce with crawfish tails. - 64

  • Crab Cake Louisiane

    Louisiana blue crab cakes topped with poached eggs, roasted corn and okra relish, and charred green onion hollandaise. - 48

  • Citrus Zest Herb-Crusted Lamb

    Herb and citrus-crusted lamb, served with roasted baby beets, honey-glazed baby carrots, herb butter parsnip purée, and a blood orange rosemary demi-glace. - 58

Desserts

  • Ponchatoula Berry Pie

    A deep-fried slice of Ponchatoula berry pie dusted with clove sugar and lime zest, drizzled with Grand Marnier syrup, and topped with fresh berries and torched meringue.

  • Crème Brûlée

    creamy vanilla custard with a perfectly caramelized sugar crust.