Menus
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
-
Gulf Shrimp Remoulade
Creole remoulade, fried green tomatoes - 15
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Shrimp Crêpes
two crêpes filled with herb goat cheese, with gulf shrimp in a rich béchamel sauce - 17
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Boudin Balls
pepper jelly aioli - 14
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New Orleans Barbecued Shrimp
grilled French bread - 16
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Pan Roasted Gnocchi
summer squash, smoked tomato, basil pesto, parmesan cheese - 16
Soups
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Turtle Soup
- 12 -
Gumbo du Jour
- 12
Salads
-
Tujague’s House Salad
mixed baby lettuce, red onions, cucumber, feta, sugarcane vinaigrette - 11
-
Wedge Salad
iceberg lettuce, buttermilk dressing, applewood smoked bacon, onions, tomatoes, crumbled bleu cheese - 11
Entrées
-
Grilled Hanger Steak
green and red tomato chow chow, peppery arugula, roasted new potatoes, garlic bordelaise - 35
-
Shrimp and Grits
pan-seared Gulf shrimp, New Orleans-style BBQ sauce, stone ground grits - 27
-
Blackened Redfish
broccolini, lemon beurre blanc, tomato concasse, basil relish - 38
-
Pan Roasted Airline Chicken Breast
honey-glazed baby carrots, pearl onion, king trumpet mushrooms, natural reduction sauce - 26
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Seafood Pasta
Gulf shrimp, fish, crab, and pappardelle tossed in a tarragon-tomato cream sauce - 26
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Pork Porterhouse
sweet potato wedge, molasses-pecan butter, Abita braised collard greens, finished with Creole mustard demi-glaze - 28
Sides
-
Stone Ground Grits
- 7 -
Vegetable Du Jour
- 7 -
Mashed Potatoes
- 6 -
Parmesan Pappardelle
- 6
Add-ons
-
Sautéed Gulf Shrimp
- 12
Drink Specials
Bottomless Mimosas – $22
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
-
New Orleans Barbecued Shrimp
grilled French bread - 16
Soups
-
Turtle Soup
- 12 -
Gumbo du Jour
- 12
Sandwiches and Salads
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Grilled Chicken Salad
mixed baby greens, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 21
-
Fried Shrimp Po-Boy
flash fried gulf shrimp served on local French bread, dressed with lettuce and tomato, with fries - 19
-
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 (add an egg $2) - 17
-
Steak Wedge Salad
grilled hanger steak, iceberg lettuce, buttermilk dressing, smoked bacon, onion, tomatoes, crumbled bleu cheese - 23
-
Croque Madame
toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 19
Entrées
-
Shrimp and Grits
pan seared gulf shrimp simmered in a New Orleans- style BBQ sauce, served over stone ground grits - 25
-
Tujague's Brisket Bowl
tender brisket. peppers, onion, tomatoes and garlic tossed with fried new potatoes, topped with fried eggs - 24
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Eggs Madison
chorizo sausage, onion, potatoes and cheddar cheese hash, topped with fried eggs and chimichurri - 19
-
Gulf Fish Almandine
Haricot Vert, Toasted ALmonds, Buerre Blanc - 38
-
Tujague's Chicken Biscuit
fried chicken thigh glazed with crystal honey sauce, served on a buttermilk biscuit, country gravy - 18
-
Omelet Du Jour
- 17
Sides
-
Applewood Smoked Bacon
- 7 -
Buttermilk Biscuit with Honey
- 5 -
Home Fried Potatoes
- 5 -
Stone Ground Grits
- 6
In 1856, Tujague’s opened its doors across from the French Market, which housed stalls of fisherman & butchers who began selling product at dawn. Having eaten breakfast so early, they were hungry again before local establishments sold lunch. Therefore,Tujague’s began serving a late “Butcher’s Breakfast”, which is now known as the international tradition of brunch.
Starters
-
Wedge Salad
-
Gumbo du Jour
-
Shrimp Crêpe
Entrées
-
Croque Madame
toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce
-
Shrimp & Grits
pan seared gulf shrimp simmered in a New Orleans- style BBQ sauce, served over stone ground grits
-
Eggs Madison
chorizo sausage, onion, potatoes and cheddar cheese hash, topped with fried eggs and chimichurri
Drinks
-
Wine
a glass of our Red, White, or Rosé Tujague's Private Label - 6
-
Old Fashioned
- 5 -
Grasshopper
- 7
Celebrate the holidays with us!
We will be offering the following three course menu ($65 per person) on Thanksgiving Day, no other menus will be served.
Service will begin at 11:00 am and go through 9:00 pm.
Call 504-525-8676 or visit OpenTable to reserve your table today.
All reservations will require a credit card authorization.
We wish you and all of yours a Happy Holiday Season!
First Course
-
Chicken & Andouille Sausage Gumbo
Louisiana Popcorn Rice
-
Brussel Sprout & Mixed Green Salad
Second Course
-
Gulf Fish Almandine
Haricot Vert, Toasted ALmonds, Buerre Blanc
-
Braised Short Rib
Parmesan-Chive Polenta, Wilted Spinach, Pomegranate Red Wine Reduction
-
Pork Shank
Cornbread Dressing, Pecan Carrots, Maple Cider Glaze
-
Traditional Turkey Dinner
Third Course
-
Sweet Potato Bread Pudding
Crème Anglaise topped with Spiced Pecans
Come celebrate Halloween with our annual Witch’s Luncheon! Come in you spookiest fare – Tujague’s will be dressed for the occasion all month long.
Served from 11:00 am – 2:30 on Friday, October 25th. $48 per person.
This will be the only menu available during Friday, October 25th daytime service.
First Course
-
Pear and Frisee Salad
Frisee, Mixed Greens, Shaved Red Onion, Poached Pear Slices, Pepita Granola, Honey Vinaigrette
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Chicken & Andouille Sausage Gumbo
Second Course
-
Coq Au Vin
Slow Braised Chicken quarter, Carrots, Pearl Onion, Red Wine Reduction, Parmesan Polenta
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Gulf Fish Almandine
Haricot Vert, Toasted ALmonds, Buerre Blanc
-
Coffee Crusted Filet
Blistered Cherry Tomatoes, Roasted Butternut Squash Puree, Grilled Asparagus, Bourbon Butter
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BBQ Shrimp & Grits
Third Course
-
Witch's Brew Trifle
Brownie Pieces, Vanilla Pudding, Candy Bubbles
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Caramel Apple Tart
Come celebrate the closing of a great year at Tujague’s on December 31st.
First Course
-
Mushroom Crepe
Goat Cheese Crepe topped with Truffles Mushrooms and a Balsamic Drizzle
Second Course
-
Seafood Gumbo
Louisiana Popcorn Rice
Third Course
-
Pan-Roasted Pompano
Crab & Potato Croquette, Citrus Pearl Sauce, Choupique Caviar, Frisée & Roasted Citrus Salad
-
Pork Shank
Hoppin John, Abita Braised Collard Greens, Cornbread Crutons
-
Pan Seared Maple Leaf Duck Breast
Sage-Marinated Duck Breast, Confit Risotto, Balsamic Honey Glaze
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Filet Mignon
Herb Crusted Filet, Sour Cream & Chive Duchess Potatoes, Herb Pan Sauce
Fourth Course
-
Gingerbread Blondie
Eggnog Créme Anglaise, Roasted Apple Compote
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Chocolate Trifle
Brownie Pieces, Chocolate Pudding, Cream Cheese Filling, Sweet Cold Foam
Starting December 1st, 2024, come join us for a special holiday Réveillon menu designed by Executive Chef, Meg Gray.
Allergen-friendly substitutions available upon request.
Reservations available on Open Table or by phone (504) 525-8676
$67 per person, exclusive of tax & gratuity
First Course
-
Soup du jour
-
Oyster Tujague's
cornbread-stuffed oyster shell topped with a flash-fried oyster and herb-saint butter
-
Shrimp & Goat Cheese Crêpes
Second Course
-
Radicchio Orange Pecan Salad
radicchio, shaved red onion, orange supremes, feta, roasted pecans, spiced blood orange vinaigrette
Third Course
-
Gulf Fish Almandine
haricot vert, toasted almonds, buerre blanc
-
Confit Duck Leg
classic cassoulet
-
Short Ribs
parmesan-chive polenta, wilted spinach, pomegranate red wine reduction
-
Pork Shank
roasted new potatoes, braised red cabbage, cider glaze
Fourth Course
-
Gingerbread Blondie
eggnog creme anglaise, roasted apple compote
Join us on Wednesday, December 25th, 2024 to celebrate Christmas Day with the following menu designed by Executive Chef, Meg Gray.
Allergen-friendly substitutions available upon request.
Reservations available on Open Table or by phone (504) 525-8676
$67 per person, not inclusive of tax & gratuity
First Course
-
Whipped Feta
sticky date almonds, hot maple drizzle, pomegranate seeds, crustini
-
Chicken & Andouille Sausage Gumbo
Louisiana popcorn rice
-
Radicchio Orange Pecan Salad
radicchio, shaved red onion, orange supremes, feta, roasted pecans, spiced blood orange vinaigrette
Second Course
-
Pepper-Crusted Filet
tri-colored carrots, romesco, & root vegetables with pommes fondantes and a bourbon molasses sauce
-
Low Country Shrimp & Grits
corn grits with sautéed shrimp & a rich tomato gravy
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Cranberry Orange Chicken
wild rice pilaf, roasted butternut squash, kale & caramelized onions
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Apricot & Spice Baked Ham
rosemary garlic mashed potatoes, roasted Brussels sprouts
Third Course
-
Bread Pudding
eggnog sauce