Reservations

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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.

1ST COURSE – HOUSE SALAD

2ND COURSE – SOUP DU JOUR

3RD COURSE – SHRIMP REMOULADE ON FRIED GREEN TOMATO

4TH COURSE – YOUR CHOICE OF ENTRÉE

5TH COURSE – BREAD PUDDING

ADD $32 TO THE PRICE OF ANY ENTRÉE

Full table participation is required

Starters

  • Oysters Bienville

    our house baked Bienville filling topped with corn fried oysters with a drizzle of truffle oil - 16

  • Roasted Mushroom Crêpes

    two savory crêpes filled with an herb goat cheese, topped with a truffled mushroom salad and reduced balsamic - 15

  • Gulf Shrimp Remoulade

    heirloom cherry tomatoes, peppery arugula and celery root salad, basil oil - 15

  • Crispy Pork Belly

    corn maque choux, pepper jelly gastrique - 15

  • Boudin Balls

    house made, served with pepper jelly - 14

  • Seared Louisiana Crab Cake

    served with a bourbon corn sauce - 19

  • Escargot Orleans

    tender escargot, leeks, oyster mushrooms and fennel in a rich roasted garlic butter, served with grilled baguette - 16

Soups

  • Turtle Soup
    - 11
  • Gumbo du Jour
    - 11
  • Soup du Jour
    - 11

Salads

  • Tujague’s House Salad

    mixed baby lettuce, red onion, cucumber, feta, finished with sugar cane vinaigrette - 10

  • Wedge Salad

    wedge of iceberg lettuce with buttermilk dressing, applewood smoked bacon, onions, tomato, crumbled bleu cheese - 12

  • Braised Beet Salad

    mixed greens, shaved fennel, red onion, charred orange vinaigrette, toasted hazelnuts, whipped feta, truffle honey - 14

Entrées

  • Gulf Fish Bienville

    oven roasted, served with blue crab butter sauce and a crispy new potato salad - 35

  • Grilled Duroc Pork Chop

    thick cut bone-in chop, with sweet potato mash, braised greens and pepper jelly gastrique - 28

  • Grilled Filet Mignon

    A 6oz filet of beef, served with asparagus, roasted pearl onions and sauce chasseur - 44

  • Pan Seared Maple Leaf Duck Breast

    foie gras mashed potatoes, citrus dry cherry demi glace - 34

  • BBQ Shrimp Ribeye

    12oz ribeye, grilled over an open flame, topped with New Orleans-style BBQ shrimp, served with roasted garlic mashed potatoes - 49

  • Herb Chicken

    pan sauteed chicken breast, roasted baby vegetables, natural reduction and a truffled mushroom salad - 27

  • Shrimp and Grits

    pan seared gulf shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits - 26

  • Prosciutto Wrapped Sea Scallops

    crisp Parmesan polenta cake, micro green salad, smoked tomato sweet vermouth butter sauce - 35

Sides

  • Stone Ground Grits
    - 6
  • Vegetable Du Jour
    - 6
  • Mashed Potatoes
    - 6
  • Parmesan Tossed Pappardelle
    - 5

Drink Specials

Bottomless Mimosas – $18

Starters

  • Gulf Shrimp Remoulade

    fried green tomato, pickled red onion, chopped boiled egg, baby greens - 15

  • Shrimp Crêpes

    two crêpes filled with herb goat cheese, with gulf shrimp in a rich béchamel sauce - 17

  • 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 - 14

  • Oysters Bienville

    our house baked Bienville filling topped with corn fried oysters with a drizzle of truffle oil - 16

Soups

  • Turtle Soup
    - 11
  • Gumbo du Jour
    - 11
  • Soup du Jour
    - 11

Sandwiches and Salads

  • 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 - 16

  • Fried Shrimp Po-Boy

    flash fried gulf shrimp served on local French bread, dressed with lettuce and tomato with fries - 18

  • Shrimp Caesar Salad

    crisp romaine lettuce, garlic croutons, shaved red onion and our house made caesar dressing, served with grilled marinated gulf shrimp - 21

  • Fried Chicken Salad

    bibb lettuce, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 18

  • Croque Madame

    toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 17

Entrées

  • Shrimp and Grits

    pan seared gulf shrimp simmered in a New Orleans-stye BBQ sauce, served over stone ground grits - 25

  • Cochon de Lait Benedict

    buttermilk biscuits, topped with cochon de lait pork, poached eggs and sauce choron, served with haricot vert - 23

  • Eggs Madison

    chorizo sausage, onion, potatoes and cheddar cheese hash, topped with fried eggs and chimichurri - 19

  • Gulf Fish Bienville

    oven roasted, served with blue crab butter sauce and a crispy new potato salad - 32

  • Vegetable Omelet

    daily selection of vegetables, baby greens salad - 16

  • Boudin Cake and Eggs

    grilled boudin cake, topped with fried eggs, finished with a spicy étouffée sauce - 21

  • Oyster Patties and Eggs

    two New Orleans-style oyster patties, served on a classic Rockefeller sauce with poached eggs and hollandaise sauce - 24

Sides

  • Applewood Smoked Bacon
    - 6
  • Buttermilk Biscuits with Honey
    - 5
  • Home Fried Potatoes
    - 5
  • Stone Ground Grits
    - 5

Starters

  • Oysters Bienville

    our house baked Bienville filling topped with corn fried oysters with a drizzle of truffle oil - 16

  • Crawfish and Goat Cheese Crepes

    crawfish, goat cheese, cream sauce - 15

  • Boudin Balls

    house made, served with pepper jelly - 14

  • Shrimp Remoulade on Fried Green Tomatoes

    mixed greens, red remoulade sauce - 15

Soups

  • Gumdo du Jour
    - 11
  • Turtle Soup
    - 11
  • Soup du Jour
    - 11

Salads

  • Tujague's House Salad

    mixed baby lettuce, red onion, cucumber, feta, finished with sugar cane vinaigrette - 10

  • Wedge Salad

    wedge of iceberg lettuce with buttermilk dressing, applewood smoked bacon, onions, tomato, crumbled blue cheese - 12

Entrees

  • 6 oz Filet

    new potato mash, haricot vert, sauce chasseur - 45

  • Herb Chicken

    pan sauteed chicken breast, roasted baby vegetables, natural reduction and a truffled mushroom salad - 27

  • Gulf Fish Almondine

    pan sauteed filet of fish, haricot vert, toasted almonds, citrus butter - 32

  • Shrimp and Grits

    pan sauteed shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits - 26

  • Grilled Duroc Pork Chop

    thick cut bone-in chop, with sweet potato mash, braised greens and pepper jelly gastrique - 29

Starters

  • Crawfish Au Gratin

    Louisiana crawfish tails folded into our mornay sauce with gruyere cheese, baked and served with French bread crostini - 17

  • Crispy Pork Belly

    Parmesan polenta, pepper jelly gastrique - 15

  • Roasted Mushroom Crepes

    two savory crepes filled with an herb goat cheese, topped with a truffled mushroom salad and reduced balsamic - 15

  • Shrimp Remoulade on Fried Green Tomatoes

    mixed greens, red remoulade sauce - 15

  • Boudin Balls

    house made, served with pepper jelly - 14

Soups

  • Gumbo du Jour
    - 11
  • Turtle Soup
    - 11
  • Soup du Jour
    - 11

Salads

  • Tujague's House Salad

    mixed baby lettuce, red onion, cucumber, feta, finished with sugar cane vinaigrette - 10

  • Wedge Salad

    wedge of iceberg lettuce with buttermilk dressing, applewood smoked bacon, onions, tomato, crumbled blue cheese - 12

  • Add Fried Oysters
    - 9
  • Add Grilled Shrimp
    - 7

Entrees

  • Gulf Fish Almondine

    pan sauteed filet of fish, haricot vert, toasted almonds, citrus butter - 32

  • Grilled Filet Mignon

    A 6 oz filet of beef, served with asparagus, roasted pearl onions and sauce chasseur - 44

  • BBQ Shrimp Ribeye

    12 oz ribeye, grilled over an open flame, topped with New Orleans-style BBQ shrimp, served with roasted garlic mashed potatoes - 49

  • Herb Chicken

    pan roasted chicken breast, roasted baby vegetables, natural reduction and a truffled mushroom salad - 27

  • Shrimp and Grits

    pan seared gulf shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits - 26

  • Fried Shrimp Po-Boy

    flash fried gulf shrimp served on local French bread, dressed with lettuce and tomato, with fries - 18

  • Roast Beef Po-Boy

    simmered in brown gravy, served on local French bread, dressed with lettuce and tomato, with fries - 17

  • Cochon De Lait Benedict

    buttermilk biscuits, topped with cochon de lait pork, poached eggs and sauce choron, served with haricot vert - 23

  • Crawfish and Andouille Omelet

    served with choron sauce and haricot vert - 18