Reservations

Menus

Starters

  • Fried Green Tomato Crab Ravigote

    Crispy fried green tomato, jumbo lump crab ravigote, pickled red onion, peppers, chives, smoked salt - 18

  • Crawfish & Tasso Gnocchi

    House-made gnocchi, Louisiana tasso, crawfish tails, red wine cream sauce - 17

  • Shrimp & Artichoke Au Gratin

    Gulf shrimp, creamy béchamel, breadcrumbs, Parmesan - 18

  • New Orleans Barbeque Shrimp

    Grilled French bread - 16

  • Boudin Balls

    Pepper jelly aioli - 15

  • Escargot

    French snails, maître d'hôtel butter, lemon, parsley & white wine, French bread crostini - 16

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 13

Salads

  • House Salad

    Baby kale, goat cheese, roasted walnuts, smoked salt, cranberries, raspberry vinaigrette - 13

  • Gulf Shrimp Remoulade

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

  • Madame Begue's Wedge

    Butter crunch wedge, orange supremes, truffled okra relish, pickled onion, Grana Padano cheese, candied bacon jam, brown butter breadcrumbs, chives, dill buttermilk ranch - 14

Entrées

  • Black Angus Hanger Steak

    Creole fried potato cracklings, rosemary demi-glace, asparagus salad - 41

  • Pressed Cured Duck Breast

    Crispy duck leg with parsnip purée, sugarcane tossed fried Brussel sprouts and finished with a creole mustard demi-glace & a pomegranate relish - 38

  • Lion’s Mane Cakes

    Crisped mushroom cakes, chickpea purée, roasted garlic, roasted asparagus, house remoulaude, lemon white wine sauce - 26

  • Veal Cutlet Milanese

    Citrus-Parmesan herb crumbs, caper-white wine butter, crispy Brussles sprouts, shaved fried sweet potatoes, baby green salad - 35

  • Citrus Wine Airline Chicken Breast

    Dirty rice, southern-style collard greens, citrus white wine velouté - 28

  • New Orleans Style BBQ Shrimp & Grits

    New Orleans-style BBQ sauce, stone-ground Parmesan grits - 27

  • Gulf Fish Orleans

    Pan-seared Gulf fish, crawfish étouffée, 'after the boil' fried fingerlings, brown butter haricots verts - 38

March Legacy Dish

  • Chicken Bonne Femme

    1/2 chicken, fried potatoes, persillade - 28

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

Drink Specials

Bottomless Mimosas – $22

*not available during Lundi & Mardi Gras

For The Table

  • Sweet Potato & Jalapeño Skillet Cornbread

    Crystal hot sauce honey, whipped butter - 9

  • Smoked Redfish Cheesecake

    Red onion marmalade, Cajun crackers - 16

  • Biscuits Bonne Femme

    Warm buttermilk biscuits, duck grondeaux, potatoes persillade, crispy tasso ham, hot honey - 14

  • Shrimp & Artichoke Dip

    Parmesan gratinée, crostini - 18

Soups & Salads

  • Turtle Soup au Sherry
    - 12
  • Gumbo du Jour
    - 12
  • Crab Ravigote
    - 18
  • Shrimp Remoulaude
    - 16
  • Muffaletta Chopped Salad

    Mixed chopped lettuce, Genoa salami, prosciutto, Swiss & Provolone cheese, house olive salad, Sicilian vinaigrette (add grilled chicken +$4, add fried shrimp +$6, add fried oysters +$8) - 18

  • Maison Salad

    Fresh torn lettuce, grape tomatoes, cucumber, shaved red onion, Gruyére cheese, Creole mustard vinaigrette, crispy fried shallots - 16

Entrées

  • Butcher's Breakfast

    Local boudin, andouille, house-cured back bacon, red beans, poached eggs, grilled Creole tomatoes, duck fat-fried brioche - 26

  • Butcher's Apprentice Sandwich

    Fried chicken thighs, Crystal hot sauce honey glaze, buttermilk biscuit, country gravy - 18

  • Pain Perdue Bread Pudding

    Orange-Bourbon custard, candied pecans, Bourbon caramel, chantilly cream - 20

  • Redfish Bordelaise

    Seared red drum fish, lemon, parsley & shallot butter sauce, grilled tomato, poached eggs, stone-ground grits - 30

  • Eggs Rue St. Louis

    Buttermilk biscuit, corn flour fried oysters, bacon jam, poached eggs, Béarnaise - 22

  • Brisket Hash & Eggs

    Braised brisket, trinity, potatoes, savory thyme gravy, poached eggs, béarnaise - 26

$18.56 Menu

  • In honor of our 170th anniversary, enjoy a special brunch priced in honor of our founding year, 1856.

  • First Course (choice of...)

    Demi Muffulata Chopped Salad or Chicken & Andouille Sausage Gumbo

  • Second Course

    Eggs Rue St. Louis - Buttermilk biscuit, corn flour fried oyster, bacon jam, poached eggs, Béarnaise

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

Daily, 3 – 5 PM

Drinks

  • Wine

    Tujague's Sparkling, Tujague's Chardonnay, Tujague's Cabernet Sauvignon, Rosé of the day - 6 / 20

  • Cocktails

    Marigny Mai Tai, Old-Fashioned, Paloma, French 75, Cosmopolitan - 7

  • Beer & Seltzers

    Michelob Ultra, Miller Lite, Bud Lite, Urban South 'Paradise Park', Gnarly Barley 'Jucifer', High Noon, Nütrl - 4

Snacks

  • Fried Artichoke Hearts

    Deep-fried artichoke hearts tossed in fresh lemon, parmesan & spices, lemon caper aioli - 10

  • Oyster Canapés

    4 fried French bread toast points, tomato citrus jam, roasted garlic, fried oysters, lemon beurre blanc, smoked salt - 12

  • Tujague's Smash Slider

    3 Angus sliders smashed with caramelized onions on Hawaiian sweet bread, bacon jam, dijonaise, goat cheese & sweet potato shreads - 11

  • Sugarcane Brussels

    Fried jumbo Brussels sprouts, sugarcane vinaigrette, fried garlic - 9

  • French Fries

    Fried to order, tossed in freshly grated parmesan & truffle oil - 8

Celebrate Easter with us!

We will be offering the following prix fixe three course menu for Easter Sunday Brunch. This will be the only menu for Easter Sunday Brunch. Price of entrée includes your choice of first and third course. Our regular A La Carte menu will resume with dinner service.

Reserve via OpenTable or call us at 504.525.8676. All reservations will require a credit card authorization.

First Course

  • Salad Maison

    butter, lettuce, gruyere, pistachios, shaved onion, pomegranate vinaigrette

  • Shrimp and Artichoke Gratin

    bechamel, gruyere, fines herbs, fried tasso, pepper jelly, crostini

  • BBQ Crab Fingers

    Local crab fingers, barbeque butter sauce, scallions, crostini, charred lemon

  • Duck & Andouille Gumbo

Second Course

  • Chicken Bonne Femme

    1/2 chicken, fried potatoes, persillade sauce - 45

  • Shrimp & Grits

    Sauteed Gulf shrimp in an Abita amber and Worcestershire butter sauce, local stone ground grits, garlic crostini - 48

  • Eggs Rue St. Louis

    Eggs Rue St. Louis - Buttermilk biscuit, corn flour fried oyster, bacon jam, poached eggs, Béarnaise - 47

  • Veal Grillades & Grits

    Paneed veal, Creole tomato gravy, stone ground grits - 48

  • Gulf Fish Almandine

    Sautéed filet of fish, haricot vert, toasted almonds, citrus butter - 47

Third Course

  • Traditional Bread Pudding

    Rum caramel sauce

  • Crème Brûlée

Celebrate Mother’s Day with us!

We will be offering the following prix fixe three course menu for Mother’s Day Brunch. This will be the only menu for Sunday Brunch. Price of entrée includes your choice of first and third course. Our regular A La Carte menu will resume with dinner service.

Reserve via OpenTable or call us at 504.525.8676. All reservations will require a credit card authorization.

First Course

  • Salad Maison

    butter, lettuce, gruyere, pistachios, shaved onion, pomegranate vinaigrette

  • Shrimp and Artichoke Gratin

    bechamel, gruyere, fines herbs, fried tasso, pepper jelly, crostini

  • BBQ Crab Fingers

    Local crab fingers, barbeque butter sauce, scallions, crostini, charred lemon

  • Duck & Andouille Gumbo

Second Course

  • Chicken Bonne Femme

    1/2 chicken, fried potatoes, persillade sauce - 45

  • Gulf Fish Almandine

    Sautéed filet of fish, haricot vert, toasted almonds, citrus butter - 47

  • Shrimp & Grits

    Sauteed Gulf shrimp in an Abita amber and Worcestershire butter sauce, local stone ground grits, garlic crostini - 48

  • Eggs Rue St. Louis

    Buttermilk biscuit, bacon jam, fried oysters, sauce bearnaise - 46

  • Veal Grillades and Grits

    Paneed veal, Creole tomato gravy, stone ground grits - 48

Third Course

  • Traditional Bread Pudding

    Rum Caramel Sauce

  • Crème Brûlée

Thursday, March 19th, 6:30 PM

 

Join us for an extraordinary evening celebrating the legendary wines of Opus One, Napa Valley’s most celebrated estate. Six curated courses, each thoughtfully paired with iconic vintages spanning nearly a decade — an intimate journey through terroir, craft, and the art of the table.

 

$450 per person, inclusive. Reservations available on OpenTable.

First Course

  • Scallop Tostone Napoleon

    Citrus gazpacho, ebi, wasabi tobiko, verjus-ette

  • Pairing

    Laurent-Perrier "Harmony" Demi-Sec Champagne Tours-sur-Marne, Champagne, France NV · 5oz

Second Course

  • Diver Scallop Crudo

    Blood-orange reduction,Thai fried garlic, micro cilantro

  • Pairing

    Quintessa "Illumination" Sauvignon Blanc Napa Valley / Sonoma County, California 2023 · 4oz

Third Course

  • Rabbit Fricassée

    Root vegetables, Oakville-infused braise, parsnip purée, spun carrot salad

  • First Pairing

    Opus One, Oakville, Napa Valley 2017 · 2 oz

  • Second Pairing

    Opus One, Oakville, Napa Valley 2018 · 2oz

Fourth Course

  • Duck Leg Confit

    Michigan cherry jus, Molokai sweet potatoes

  • First Pairing

    Opus One, Oakville, Napa Valley 2019 · 2oz

  • Second Pairing

    Opus One, Oakville, Napa Valley 2021 · 2oz

Fifth Course

  • Seared Filet of Beef

    Truffle mashed potatoes, seared foie gras, Opus demi-glace

  • First Pairing

    Opus One, Oakville, Napa Valley 2022 · 2 oz

  • Second Pairing

    Opus One "Overture," Oakville, Napa Valley 2022 · 2oz

Sixth Course

  • "Half-Baked" Chocolate Cake

    Valrhona chocolate, raspberry purée, Chantilly cream, mint gastrique

  • Pairing

    Sandeman's 40-Year Tawny Port 2oz