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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

  • Crawfish and Goat Cheese Crêpes

    Breaux Bridge crawfish, goat cheese, cream sauce - 14

  • Brussels Sprouts

    deep fried, tossed with a pepper jelly crystal hot sauce, Parmesan - 10

  • Boudin Balls

    house made, served with pepper jelly - 12

  • Tujague's Famous Brisket Appetizer

    boiled brisket of beef, creole horseradish sauce - 12

  • Oysters Braden

    crispy corn fried oysters, remoulade sauce, bacon shaved eggs, crystal butter sauce - 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

Salads

  • Tujague’s House Salad

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

  • Arugula Salad

    balsamic vinaigrette, Louisiana strawberries, shaved fennel, feta, shaved almonds - 9

  • Romaine Wedge

    pickled red onions, cherry tomatoes, bacon, blue cheese dressing, croutons - 10

Entrées

  • Gulf Fish Lorraine

    blackened gulf fish, Tujague's courtbouillon, crawfish rice, green tomato chow-chow - 29

  • Grilled Lamb Chops

    braised red cabbage, whipped goat cheese, roasted pecans, pomegranate molasses, herbs - 32

  • Shrimp and Grits

    Parmesan stone ground grits, andouille, baby shrimp, roasted peppers, jumbo head-on shrimp, New Orleans-style BBQ sauce - 26

  • Grilled Filet Mignon

    grilled asparagus, fingerling potatoes, carrot purée, bordelaise - 34

  • Roasted Airline Chicken

    Joyce Farms airline chicken breast, mashed potatoes, roasted corn, crispy potato crumbs, chicken jus, grilled green onion - 26

  • Mushroom Bolognese

    red ragu, spaghetti, Parmesan, basil - 24

Drink Specials

Mimosa Carafe – $12

Martinis – $5

Appetizers

  • Charbroiled Oysters

    1/2 dozen - 12

  • Charbroiled Oysters

    dozen - 20

  • The Bagel

    jalapeño cream cheese, cold smoked salmon, English cucumbers, pickled red onions, herbs, bowfin caviar - 13

  • Boudin Balls

    house made, served with pepper jelly - 12

  • Brussels Sprouts

    deep fried, tossed with a pepper jelly crystal hot sauce, Parmesan - 10

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 Salads

  • Shrimp Poboy

    crispy fried shrimp, sriracha aioli, lettuce, tomatoes, crystal butter, served with fries - 16

  • Brisket Poboy

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

  • Pimento Cheeseburger

    half pound of brisket chuck blend, pimento cheese, pickles, Creole aioli, lettuce, tomatoes, served with fries - 18

  • Tujague's House Salad

    Tuscan mix, cherry tomatoes, shaved red onions, cucumber, Parmesan, sugar cane vinaigrette - 8

  • Arugula Salad

    balsamic vinaigrette, Louisiana strawberries, shaved fennel, feta, shaved almonds - 9

  • Romaine Wedge

    pickled red onions, cherry tomatoes, bacon, blue cheese dressing, croutons - 10

Entrées

  • Eggs Orleans

    English muffin, crab cakes, white remoulade, poached eggs, hollandaise - 21

  • Shrimp and Grits

    Parmesan stone ground grits, andouille, baby shrimp, roasted peppers, jumbo head-on shrimp, New Orleans-style BBQ sauce - 22

  • Hot Honey Chicken Biscuit

    fried chicken tossed in our hot honey sauce, served with fries - 15

  • Eggs Decatur

    English muffins, poached eggs, braised brisket, tasso hollandaise - 16

  • Gulf Fish Lorraine

    blackened gulf fish, Tujague's courtbouillon, crawfish rice, green tomato chow-chow - 26

Sides

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

Restaurant Week New Orleans

Wednesday, June 23rd through Sunday, June 27th

during dinner service

MENU

1st Course

choice of…

Oysters Braden

crispy corn fried oysters | remoulade sauce | bacon | shaved eggs | crystal butter sauce

Shrimp & Grits

grit cake | shrimp | roasted bell peppers | andouille | New Orleans-style BBQ sauce

Seafood Gumbo

2nd Course

choice of…

Blackened Catfish

cajun shrimp rice | shrimp veloute | green tomato chow chow

Roasted Airline Chicken

Joyce Farms airline chicken breast | smoked mashed potatoes | roasted corn | crispy potato crumbs | chicken jus | grilled green onion

Grilled Gulf Fish

asparagus | garlic shrimp | lemon butter

3rd Course

choice of…

Blueberry and White Chocolate Bread Pudding

garnished with whipped cream and macerated blueberries

Crème Brûlée

blueberry compote

 

$42 per person*

Chef Cornelius Singer

*pricing excludes tax and gratuity