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

  • Blue Crab Fingers

    with truffle vinaigrette - 18

  • Roasted Mushroom Crêpes

    two savory crêpes 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 - 14

  • Crispy Pork Belly

    corn maque choux, pepper jelly gastrique - 15

  • Boudin Balls

    house made, served with pepper jelly - 13

Soups

  • Turtle Soup
    - 10
  • Gumbo du Jour
    - 10
  • Soup du Jour
    - 10
  • Trio of Soups

    a demi serving of three soups: turtle, gumbo, and 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

Entrées

  • Grilled Gulf Fish

    served with a panzanella salad of tomato, red onion, cucumber, house made croutons, arugula and lemon vinaigrette, finished with a basil emulsion - 32

  • BBQ Shrimp Ribeye

    12oz ribeye, grilled over an open flame, topped with New Orleans-style BBQ shrimp, served with roasted garlic mashed potatoes - 45

  • Grilled Duroc Pork Chop

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

  • Herb Chicken

    pan sauteed chicken breast, roasted baby vegetables, natural reduction and a truffled mushroom salad - 26

  • Grilled Filet Mignon

    A 6oz filet of beef, served with asparagus, roasted pearl onions and sauce chasseur - 42

  • Shrimp and Grits

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

Sides

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

Drink Specials

Bottomless Mimosas – $18

Starters

  • Fried Green Tomatoes

    with a red remoulade sauce - 12

  • Pain Perdu

    local French bread dipped in rich custard and griddled, topped with a bananas foster sauce - 14

  • Boudin Balls

    house made served with pepper jelly - 13

  • Shrimp Crêpes

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

Soups

  • Turtle Soup
    - 10
  • Gumbo du Jour
    - 10
  • Soup du Jour
    - 10
  • Trio of Soups

    a demi serving of three soups: turtle, gumbo, and 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 - 15

  • Fried Shrimp Po-Boy

    flash fried gulf shrimp served on local French bread, dressed with lettuce and tomato with fries - 16

  • Tujague's Caesar Salad

    crisp romaine lettuce, garlic croutons, shaved red onion and our house made caesar dressing, served with grilled marinated gulf shrimp - 19

  • Fried Chicken Salad

    bibb lettuce, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 17

  • 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 - 22

  • 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 - 17

  • Grilled Gulf Fish

    served with a panzanella salad of tomato, red onion, cucumber, house made croutons, arugula and lemon vinaigrette, finished with a basil emulsion - 25

  • Vegetable Omelet

    daily selection of vegetables, baby greens salad - 14

Sides

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

Desserts

  • Crème Brûlée
    - 8
  • Bananas Foster Banana Cream Pie
    - 10
  • Seasonal Bread Pudding

    with rum sauce - 9

  • Dark Chocolate Mousse

    with sweet double cream and chocolate shavings - 8

  • Double Lemon Tarte

    with seasonal fruit - 9

Available for the entire month of August 2022

1st Course

  • Chicken and Sausage Gumbo

    with Louisiana popcorn rice

  • Gulf Seafood Vol-au-vent

    shrimp, oysters and gulf fish simmered in a shitake leek cream sauce, enhanced with tarragon

  • Heirloom Tomato Salad

    burrata cheese, red onion and farm cut mixed greens with basil vinaigrette and a balsamic drizzle

2nd Course

  • Grilled Gulf Fish

    served on a panzanella salad with cucumber, tomato, red onion, peppery arugula and basil, touched with a lemon caper vinaigrette

  • Roasted Duck and Chorizo Pappardelle

    with mushrooms, English peas, leeks and rosemary

  • Tujague’s Surf and Turf

    two tournedos of beef pan seared and served with garlic mashed potatoes, wilted spinach and gulf shrimp finished with sauce beurre rouge

3rd Course

  • Blueberry Cobbler

    spiced crumble topping and vanilla bean ice cream

  • Bourbon Peach Cheesecake

  • $45 per person plus tax and gratuity

MENU

1st Course

Oyster Eggplant Soup

2nd Course

Roasted Beet Salad

mixed greens | picked red onion | spiced pecans | goat cheese | bacon vinaigrette

3rd Course

choice of…

Roasted Maple Leaf Duck Leg

white bean cassoulet | lamb | smoked sausage | French breadcrumbs

Pan Seared Pork Tournedos

roasted new potatoes | root vegetable puree | brown butter demi glace

Gulf Fish Almandine

haricot vert | toasted almonds | citrus butter sauce

Grilled Petite Filet Mignon

mashed potatoes | wilted spinach | red wine demi glace | onion jam

Tujague’s Traditional Turkey Dinner

sliced oven roasted Turkey | oyster dressing | mashed potatoes | haricot vert | giblet gravy | cranberry sauce

4th Course

Southern Sweet Potato Bread Pudding

with New Orleans praline sauce

$58 per person*

 

Executive Chef Gus Martin

*pricing excludes tax and gratuity