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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 Rémoulade

2nd Course – Gumbo or Turtle 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 - 12

  • Charbroiled Oysters

    Dozen - 20

  • Fried Green Tomato Ravigote

    topped with crab-boiled Gulf shrimp - 14

  • Duck and Goat Cheese Crêpes

    tender braised duck, dried cherry jus, spiced pecans - 14

  • Crispy Pork Belly

    pepper jelly, cheese grits - 13

  • Boudin Balls

    house made, served with creole mustard honey - 12

  • Tujague's Famous Brisket Appetizer

    boiled brisket of beef, creole horseradish sauce - 12

  • Oysters Begue

    crispy fried oysters, Choupique caviar, bernaise sauce - 15

Soups

  • Turtle Soup
    - 9
  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 8
  • Trio of Soups

    a demi serving of three soups: turtle, gumbo and soup du jour - 10

Salads

  • Tujague’s House Salad

    Tuscan mix, beefsteak tomatoes, shaved red onions, cucumber, feta, sugar cane vinaigrette - 8

  • Shrimp Rémoulade

    crab-boiled shrimp, romaine lettuce, Tujague’s red rémoulade - 13

  • Wedge Salad

    crumbled blue cheese, shaved red onions, tomatoes, applewood smoked bacon, black pepper buttermilk dressing - 9

Entrées

  • Pan Seared Redfish

    succotash of sweet corn and North Shore legumes, lemon butter, spun vegetables - 29

  • Shrimp and Grits

    New Orleans-style barbecue butter and Pepper Jack cheese grits - 25

  • Mayhaw Glazed Chicken

    Joyce Farms airline breast, farro with roasted squash and English peas - 24

  • Pan Roasted Maple Leaf Duck Breast

    Lyonnaise sweet potatoes, bourbon creole honey mustard - 27

  • Black Angus Hanger Steak

    smashed new potatoes, caramelized sweet onions, roasted wild mushroom demi glace - 27

  • Duroc Bone In Pork Chop

    mirliton French bread dressing, green peppercorn jus - 26

  • Pan Roasted Veal Tenderloin

    wild mushroom risotto, truffled jus, crispy leeks - 26

Sides

  • Pepper Jack Cheese Grits
    - 6
  • Lyonnaise Sweet Potatoes
    - 6
  • Smashed New Potatoes
    - 6
  • Mirliton Dressing
    - 6
  • Wild Mushroom Risotto
    - 5

Desserts

  • Bananas Foster Cream Pie
    - 9
  • Grasshopper Panna Cotta

    chocolate mousse, Andes candy - 8

  • Crème Brûlée

    blueberry compote - 8

  • Chocolate Molten Cake

    warm chocolate ganache - 8

  • Traditional Bread Pudding

    warm bourbon cream - 9

  • King Cake Beignets
    - 8

Drink Specials

Bottomless Mimosas – $14

25 cent Martinis

Appetizers

  • Charbroiled Oysters

    1/2 dozen - 12

  • Charbroiled Oysters

    dozen - 20

  • Fried Green Tomato Ravigote

    topped with crab-boiled Gulf shrimp - 14

  • Boudin Balls

    house made, served with creole mustard honey - 12

  • Crispy Pork Belly

    pepper jelly, cheese grits - 13

Soups

  • Turtle Soup
    - 9
  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 8
  • Trio of Soups

    a demi serving of three soups: turtle, gumbo and soup du jour - 10

Sandwiches and Entrée Salads

  • Short Rib Burger

    one half pound of ground angus, served with lettuce, tomato and shaved red onion on a brioche bun - 15

  • Fried Shrimp Poboy

    crispy Gulf shrimp on toasted French bread, hot sauce aioli - 16

  • Brisket Poboy

    our traditional brisket, served on French bread with Creole horseradish sauce - 14

  • Iron Seared Gulf Fish Salad

    roasted vegetables, spring mix, black pepper lemon vinaigrette - 18

  • After the Boil Salad

    fried Louisiana crawfish tails, with all of your favorites from the boil pot: new potatoes, corn, mushrooms, and artichokes Romaine lettuce, roasted garlic dressing - 17

  • Fried Chicken Salad

    Romaine lettuce, crumbled blue cheese, tomatoes, cucumber, black pepper buttermilk dressing - 15

  • Tujague's Shrimp Salad

    boiled Gulf shrimp, chopped Romaine lettuce, tiny tomatoes, avocado, shaved artichokes, green goddess dressing, topped with sprouts - 17

Entrées

  • Tujague's Famous Brisket

    boiled brisket of beef, bacon and onion braised brussels sprouts, smashed new potatoes, creole horseradish sauce - 17

  • Shrimp and Grits

    New Orleans-style barbecue butter, Pepper Jack cheese grits - 22

  • Vegetable Omelet

    daily selection of vegetables, goat cheese, baby greens salad - 15

  • Smoked Fish Cakes

    poached eggs, caper cream, garnished with Choupique caviar - 17

  • Three Little Pigs

    house-braised pork belly, andouille and smoked sausage, crispy potatoes, caramelized onions, toasted garlic, poached eggs, hot sauce hollandaise - 16

  • Tujague's Benedict

    poached eggs, tender braised duck, buttermilk biscuit, tasso hollandaise - 16

Sides

  • Applewood Smoked Bacon
    - 6
  • Buttermilk Biscuits with Honey
    - 5
  • Skin-On French Fries
    - 5
  • Pepper Jack Cheese Grits
    - 5

See below for our menu options during Mardi Gras!!

This menu will be the only menu offered during lunch service on Friday, February 12th. This menu will also be the only menu offered all day and night on Lundi Gras and Mardi Gras Day (February 15th and 16th).

 

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 Rémoulade

2nd Course – Gumbo or Turtle 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

Starters

  • Charbroiled Oysters

    1/2 dozen, dozen - 12, 20

  • Fried Green Tomato Ravigote

    topped with crab-boiled Gulf shrimp - 14

  • Crispy Pork Belly

    pepper jelly, cheese grits - 13

  • Boudin Balls

    house made, served with creole mustard honey - 12

  • Shrimp and Goat Cheese Crêpes

    Gulf shrimp, goat cheese, cream sauce - 14

  • Oysters Begue

    crispy fried oysters, Choupique caviar, bernaise sauce - 15

Soups

  • Turtle Soup
    - 9
  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 9

Salads

  • Tujague's House Salad

    Tuscan mix, beefsteak tomatoes, shaved red onions, cucumber, feta, sugar cane vinaigrette - 8

  • Shrimp Rémoulade

    crab-boiled shrimp, Romaine lettuce, Tujague's red rémoulade - 13

Entrées

  • Pan Seared Redfish

    succotash of sweet corn and North Shore legumes, lemon butter, spun vegetables - 29

  • Shrimp and Grits

    New Orleans-style barbecue butter, Pepper Jack cheese grits - 25

  • Mayhaw Glazed Chicken

    Joyce Farms airline breast, farro with roasted squash and English peas - 24

  • Grilled Angus Tournedos

    smashed new potatoes, caramelized sweet onions, roasted wild mushroom demi glace - 28

  • Duroc Bone In Pork Chop

    mirliton French bread dressing, green peppercorn jus - 26

  • Pan Roasted Veal Tenderloin

    wild mushroom risotto, truffled jus, crispy leeks - 26