Book a Table

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 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

  • 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

  • Crab and Wild Mushroom Risotto - Demi Portion

    Jumbo lump crabmeat and wild mushroom cream - 15

  • Crab and Wild Mushroom Risotto - Full Portion

    Jumbo lump crabmeat and wild mushroom cream - 28

  • Crispy Pork Belly

    Grits and orange horseradish pepper jelly - 12

Soups

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

Salads

  • Tujague’s House Salad

    Tuscan mix, beefsteak tomatoes, shaved onions, cucumber ribbons, French bread croutons 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 - 12

Entrées

  • Grilled Yellowfin Tuna

    Haricot vert, shallots, baby tomatoes, olives, red quinoa and preserved lemon oil - 27

  • Gulf Fish Amandine

    Butter poached asparagus and creole meunière - 26

  • Abita Amber BBQ Shrimp and Grits

    New Orleans-style barbecue butter and stone ground 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

    Oyster French bread dressing and ham hock gravy - 26

  • Tournedos of Beef

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

Sides

  • Brisket Dirty Rice
    - 6
  • Yukon Gold Smashed Potatoes
    - 6
  • Bacon & Onion Braised Brussels Sprouts
    - 6
  • Lyonnaise Sweet Potatoes
    - 6
  • Butter Poached Asparagus
    - 6
  • Oyster French Bread Dressing with Ham Hock Gravy
    - 7
  • Quinoa Vegetable Medley
    - 6

$5 LUNCH BEVERAGES

House Wines, Well Brand Cocktails, Bloody Marys and Mimosas

(Monday-Friday)

 

1856 CELEBRATION LUNCH

1st Course

choice of…

Gumbo du Jour

Tujague’s House Salad

2nd Course

choice of…

Tujague’s Famous Brisket

Seafood Courtbouillon

Ms. Brenda’s Red Beans and Rice

3rd Course 

Banana’s Foster Bread Pudding

$18.56 per person*

*tax and gratuity not included

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

    Grits and orange horseradish pepper jelly - 12

Soups

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

Salads

  • Tujague's House Salad

    Tuscan mix, beefsteak tomatoes, shaved onions, cucumber ribbons, French bread croutons 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 stone ground grits - 16

  • Ms. Brenda's Red Beans and Rice

    Served with smoked sausage - 13

  • Buttermilk Fried Chicken Salad

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

  • Seafood Courtbouillon

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

  • Lemon Lacquered Chicken

    Haricot vert, shallots, baby tomatoes, olives, red quinoa and preserved lemon oil - 16

  • Gulf Fish Amandine

    Butter poached asparagus and creole meunière - 18

  • 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 oyster, lettuce, tomato and mayo on French bread - 16

  • Cochon de Lait Po-Boy

    Tender braised pork shoulder, shaved cabbage slaw and creole mustard on French bread - 14

Sides

  • Skin-On French Fries
    - 4
  • Brisket Dirty Rice
    - 6
  • Yukon Gold Smashed Potatoes
    - 6
  • Bacon and Onion Braised Brussels Sprouts
    - 6
  • Butter Poached Asparagus
    - 6
  • Oyster French Bread Dressing with Ham Hock Gravy
    - 7

$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 onions, cucumber ribbons, French bread croutons 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 stone ground 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, cane-cured 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

  • Lemon Lacquered Chicken

    Haricot vert, shallots, baby tomatoes, olives, red quinoa and preserved lemon oil - 16

  • Peacemaker Po-Boy

    Fried shrimp and oysters, lettuce, tomato and mayo on French bread - 17

Sides

  • Applewood Smoked Bacon
    - 5
  • Buttermilk Biscuits with Honey
    - 4
  • Skin-On French Fries
    - 4
  • Quinoa Vegetable Medley
    - 6

MENU

1st Course

Crawfish & Tasso Vol-Au-Vent

Sautéed crawfish tails in Tasso cream, layered in a flaky pastry

2nd Course

choice of…

Shrimp & Corn Bisque

Tujague’s House Salad

Tuscan Mix | Beefsteak Tomatoes | Shaved Onions | Cucumber Ribbons | French Bread Croutons | Steen’s Creole Mustard Vinaigrette

3rd Course

choice of…

Gulf Fish Amandine

Butter Poached Asparagus | Creole Meunière

Chicken Pontalba

Brabant Potatoes | Nueske Ham | Mushrooms | Green Onions | Sauce Béarnaise

Slow Cooked Beef Short Ribs

Yukon Gold Smashed Potatoes | Caramelized Onions and Mushrooms

Three Little Pigs

House-cured Pork Belly | Andouille and Smoked Sausage | Crispy Potatoes | Caramelized Onions | Garlic | Poached Eggs | Hot Sauce Hollandaise

4th Course

Butterscotch Bread Pudding

$52 per person*

Chef Thomas Robey

*pricing excludes tax and gratuity