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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 Remoulade

2nd Course – Gumbo or 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 - 11

  • Charbroiled Oysters

    Dozen - 20

  • Duck and Goat Cheese Crêpes

    Tender braised duck, dried cherry jus and spiced pecans - 14

  • Absinthe Poached Oysters

    Fennel, shallots and cream in a crispy pastry shell - 14

  • Fried Green Tomato Ravigote

    Topped with crab-boiled Gulf shrimp - 14

  • Breaux Bridge Crawfish and Gnocchi - Demi Portion

    Ricotta-stuffed potato pasta, crawfish tails, spicy tasso, wild mushrooms and baby peas in a rich cream sauce - 15

  • Breaux Bridge Crawfish and Gnocchi - Full Portion

    Ricotta-stuffed potato pasta, crawfish tails, spicy tasso, wild mushrooms and baby peas in a rich cream sauce - 28

  • Crispy Pork Belly

    Pepper Jack cheese grits and fig jam - 12

Soups

  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 8

Salads

  • Tujague’s House Salad

    Tuscan mix, beefsteak tomatoes, shaved red onions, cucumber, feta and Steen’s creole mustard vinaigrette - 8

  • Shrimp Rémoulade

    Crab-boiled shrimp, Romaine lettuce and Tujague’s red rémoulade - 12

  • Wedge Salad

    Crumbled blue cheese, shaved red onions, tomatoes, applewood smoked bacon and black pepper buttermilk dressing - 8

Entrées

  • Grilled Yellowfin Tuna

    Corn maque choux and smoked tomato butter - 28

  • Gulf Fish Amandine

    Butter poached asparagus and creole meunière - 26

  • Abita Amber BBQ Shrimp and Grits

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

  • Pan Roasted Maple Leaf Duck Breast

    Lyonnaise sweet potatoes and Bourbon creole mustard honey - 26

  • Tujague's Famous Brisket

    Boiled brisket of beef, bacon and onion braised Brussels sprouts, Yukon gold smashed potatoes and creole horseradish sauce - 25

  • Chicken Madison

    Joyce Farms airline breast, brisket dirty rice and green peppercorn jus - 24

  • Grilled Pork Chop

    Mirliton French bread dressing and crawfish gravy - 26

  • Tournedos of Beef

    Yukon gold smashed potatoes, caramelized sweet onions, wild mushrooms and tarragon butter - 28

Sides

  • Brisket Dirty Rice
    - 6
  • Yukon Gold Smashed Potatoes
    - 6
  • Bacon and Onion Braised Brussels Sprouts
    - 6
  • Lyonnaise Sweet Potatoes
    - 6
  • Butter Poached Asparagus
    - 6
  • Mirliton French Bread Dressing with Crawfish Gravy
    - 7
  • Corn Maque Choux and Smoked Tomato Butter
    - 6
  • Pepper Jack Cheese Grits
    - 6

$5 BRUNCH BEVERAGES

House Wines, Well Brand Cocktails, Bloody Marys and Mimosas

(Saturday & Sunday)

Appetizers

  • Charbroiled Oysters

    1/2 Dozen - 11

  • Charbroiled Oysters

    Dozen - 20

  • Duck and Goat Cheese Crêpes

    Tender braised duck, dried cherry jus and spiced pecans - 14

  • Oysters en Brochette

    Bacon-wrapped oysters flash-fried, creole meunière and French bread toast points - 14

  • Fried Green Tomato Ravigote

    Topped with crab-boiled Gulf shrimp - 14

Soups

  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 8

Salads

  • Tujague's House Salad

    Tuscan mix, beefsteak tomatoes, shaved red onions, cucumber, feta and Steen’s creole mustard vinaigrette - 8

  • Shrimp Rémoulade

    Crab-boiled shrimp, Romaine lettuce and Tujague’s red rémoulade - 12

  • Wedge Salad

    Crumbled blue cheese, shaved red onions, tomatoes, applewood smoked bacon and black pepper buttermilk dressing - 8

Entrées

  • Three Little Pigs

    House-cured pork belly, andouille and smoked sausage, crispy potatoes, caramelized onions, toasted garlic, poached eggs and hot sauce hollandaise - 15

  • Tujague's Benedict

    Poached eggs, Southern pulled pork, buttermilk biscuit and tasso hollandaise - 14

  • Abita Amber BBQ Shrimp and Grits

    New Orleans-style barbecue butter and Pepper Jack cheese grits - 16

  • Gulf Fish Amandine

    Butter poached asparagus and creole meunière - 18

  • Seafood Courtbouillon

    Gulf fish, oysters, shrimp, creole tomato broth and rice - 17

  • Ms. Brenda’s Famous Red Beans and Rice

    Served with smoked sausage - 13

  • Buttermilk Fried Chicken Salad

    Romaine lettuce, crumbled blue cheese, tomatoes, cucumber and black pepper buttermilk dressing - 14

  • Tujague's Famous Brisket

    Boiled brisket of beef, bacon and onion braised Brussels sprouts, Yukon gold smashed potatoes and creole horseradish sauce - 17

Sides

  • Applewood Smoked Bacon
    - 5
  • Buttermilk Biscuits with Honey
    - 4
  • Skin-On French Fries
    - 4
  • Butter Poached Asparagus
    - 6
  • Pepper Jack Cheese Grits
    - 6

It’s that time of year again!

Take a break from the heat and join us for a COOLinary meal.

During dinner from August 1st through the 31st, we are offering a 3 course menu for $39 per person.*

Now accepting reservations, private rooms are available. Call (504) 525-8676 to reserve today.

PLEASE SELECT ONE ITEM FROM EACH COURSE

1st Course

“Crab Boil” Vichyssoise

All of the Flavors of a New Orleans Crab Boil, Blended into a Velvety Cold Potato Soup, Garnished with Choupique Caviar

Blueberry & Arugula Salad

Shaved Sweet Onions, Crumbled Goat Cheese, Cornbread Croutons, Champagne Vinaigrette

2nd Course

Alligator Sauce Piquante

Tender Pieces of Louisiana Gator in a Traditional Sauce, Served with Spiced Pecan Rice

Cast Iron Jumbo Scallops

Truffled White Bean Salad, Crispy Sweet Potatoes

Crispy Soft Shell Crab

Green Onion Roasted Corn Grits, Grilled Red Onion and Cucumber Salad, Traditional Ravigote Sauce

3rd Course

Individual Key Lime Pie

Cherry Coulis, Whipped Cream, Mint

Grasshopper Panna Cotta

Chef Thomas Robey

*pricing excludes tax and gratuity