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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 – SHRIMP ARTICHOKE  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 (gluten free) - 16

  • Tasso Gnocchi

    House made gnocchi, Louisiana tasso, andouille sausage, tomato red wine cream, chives, pickled red & green peppers - 18

  • Shrimp Artichoke au Gratin

    traditional gratin, béchamel, finished with breadcrumbs, fresh grated parmesan and lemon - 16

  • Oyster En Brochette

    Canape of Oyster French Bread Crostini, Tomato Sugar Cane Jam,Balsamic Reduction, Orange Beurre Blanc, Candied Bacon - 16

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Salads

  • Tujague’s House Salad

    Mixed Greens, Pickled Beet Medley, Pickled Radish, Herbed Goat Cheese, Pickled Onions, Candied Pecans, Lemon Zest, Smoked Salt - 12

  • Gulf Shrimp Remoulade

    Boston bibb lettuce cup, pickled red onion, boiled egg (gluten free) - 15

  • Madame Begue Summer Wedge

    Butter Crunch Wedge, Orange Supremes, Truffled Okra Relish, Pickled onion, Grana Cheese, Candied Bacon Jam, Brown Butter Bread Crumbs, Chives, Dill Buttermilk Ranch Dressing - 13

Entrées

  • Brown Butter Flat Iron

    Brown Butter Reverse Seared 10 oz Flat Iron, Smoked Tomato and Okra , White Wine Lemon Asparagus, Fried Sweet Potato Shreds, Creole Beurre Rouge - 34

  • Frenched 12 oz Pork Chop

    Citrus Brined Pork Chop, Comes Sitting on a bed of Dirty Rice, Smothered Collard Greens, Lea and Perrin Butter, Sauteed Artichoke Hearts - 29

  • New Orleans Style BBQ Shrimp & Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits (gluten free) - 26

  • Chicken Pontalba

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

  • Gulf Fish Couvillion

    herbs, shrimp, beurre rouge, brown butter fingerling potatoes, haricot verts (gluten free) - 34

  • Shrimp Etouffee over Green Onion Rice

    A classic Butter sauce with Seafood stock, Shrimp, Trinity, and Fresh lemon, Served over Green Onion Parboiled Rice - 24

  • Chicken Bonne Femme

    Classic Tujague's dish of pan-fried salt & pepper brined half chicken, tossed with finely shaved fried potatoes and persil (freshly minced parsley & garlic)

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

Drink Specials

Bottomless Mimosas – $20

*not available during Lundi & Mardi Gras

Starters

  • Boudin Balls

    house made served with pepper jelly - 15

  • Fried Green Tomato Ravigote

    with shrimp - 16

  • Shrimp Crêpes

    boiled shrimp relish, créme fraiche, goat cheese, chives - 15

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Sandwiches and Salads

  • Madame Begue's Summer Wedge

    Butter crunch wedge, orange supremes, truffled okra relish, pickled onion, Grana Padano cheese, candied bacon jam, brown butter breadcrumbs, chives, dill buttermilk ranch dressing (can be Gluten Free) - 14

  • Tujague's Hot Roast Beef Debris Po Boy

    roasted & shaved top loin slow cooked in red wine, trinity, herbs & spices, served on French bread, dressed with a horseradish Cajun cream sauce, served with fries - 17

  • Tujague's Prime Burger

    half-pound Angus chuck burger served on a brioche bun, dressed with American Cheese, lettuce, tomato & red onion, served with fries - 17

  • Gulf Shrimp Remoulade Salad

    Boston bibb lettuce cup, pickled red onion, boiled egg (gluten free) - 16

  • Oyster Po'boy

    Flash fried oysters served on local French bread, dressed with lettuce and tomatoes, fries - 19

Entrées

  • Tujague's Brisket Bowl

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

  • Croque Madame

    toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 18

  • New Orleans Style BBQ Shrimp and Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits (gluten free) - 26

  • Tujague's Chicken Biscuit

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

  • Broiled Fish & Grits

    Boiled Gulf drum strips, Lea & Perrin butter, grated Grana Padano cheese, chives & a poached egg (gluten-free) - 26

  • Red Beans & Rice

    Traditional style red beans served with smoked andouille sausage & tasso ham, with rice & green onions (gluten free) - 19

  • Eggs Benedict of the Month

    ask you server about today's selection - 21

  • Pain Perdu

    Brioche French toast dusted with cinnamon sugar, espresso cream, strawberry rum syrup, candied pecans, powdered sugar, orange zest, & candied bacon - 22

  • Eggs Madison

    Chorizo sausage, onion, red potato & cheddar cheese hash, fried eggs, chimichurri (gluten-free) - 21

  • Shrimp Étouffée Omelet

    Sautéed tain-on shrimp, creole trinity, parmesan cheese - 24

Sides

  • Applewood Smoked Bacon

    (gluten free) - 7

  • Buttermilk Biscuit with honey
    - 5
  • Home Fried Potatoes

    (gluten free) - 5

  • Stone Ground Grits

    (gluten free) - 6

  • Candied Bacon
    - 9

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

Available Friday – Sunday, 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 served with 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 Ha- waiian sweet bread with bacon jam, dijonaise, goat cheese & sweet potato shreads - 11

  • Creole Red Bean Dip

    mashed red beans with broiled pepper jack cheese, truffle okra citrus relish, chives, & French bread toast points - 11

  • French Fries

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

In 1856, Tujague’s opened its doors across from the French Market, which housed stalls of fisherman & butchers who began selling product at dawn. Having eaten breakfast so early, they were hungry again before local establishments sold lunch. Therefore,Tujague’s began serving a late “Butcher’s Breakfast”, which is now known as the international tradition of brunch.

Only available during Brunch service.

$18.56 plus tax & gratuity.

Starters

  • Petit Salad

    mixed greens, pickled beet medley, orange supremes, goat cheese crumbles, lemon zest, candied pecans, sweet Creole vinaigrette

  • Gumbo du Jour

    Chef's daily Chicken & Sausage gumbo

  • Boudin Balls

    with house-made pepper jelly

Entrées

  • Tujague's Breakfast Platter

    Tujague’s chicken, pork, apple, & maple sausage, house-made biscuits with satsuma jam & butter, 2 eggs your way, grits or house potatoes

  • Eggs & Hash Skillet

    Andouille hash with red potatoes, peppers & onions, topped with hollandaise, poached eggs, & pickled green tomato relish

Celebrate the annaul tradition of COOLinary with us at Tujague’s. Enjoy the folloing menu during dinner service for the month of August.

$48 plus tax & gratuity

First Course

  • French Onion soup Gratinee Dumplings

    Dumplings filled with French onion soup. poached & broiled served Escargot style, herb butter, Gruyere, chives, fried shaved pickled onion

  • Red Wine Pear Salad

    Red wine slow poached and brined pears then fanned out and served over baby greens, raspberry red wine vinaigrette, French Roquefort, fried yuca chips, chives, pickled onion, smoked salt

Second Course

  • Pan Seared Smokey Gulf Fish

    Cold smoke infused & seared Gulf fish, roasted corn and pickled poblano pepper coulis, brown butter lemon risotto, lemon zest, fried sugar cane brussel sprouts, fried garlic

  • Broiled Flat Iron Steak

    Broiled over high heat, fried potato cracklings tossed in parmesan truffle, lemon, and sea salt, chilled lemon white wine asparagus salad, chimichurri rojo

  • Fried Stuffed Pork Chop

    Brined stuffed bone-in pork chop stuffed with boudin, white bean cassoulet, fried pickled okra skins, Creole mustard sherry reduction

Third Course

  • Bananas Foster Cream Pie

    Creamy cheesecake style filling, whipped mascarpone finished with bourbon pecan sauce and candied pecans, bruleed bananas

  • Strawberry Pistacio Entremet

    Strawberry mousse, candied pistachios, white chocolate ganache, pistachio joconde