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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

  • Crawfish and Goat Cheese Crêpes

    Breaux Bridge crawfish, goat cheese, cream sauce - 14

  • Crispy Pork Belly

    pepper jelly, mirliton cabbage slaw - 13

  • Boudin Balls

    house made, served with creole mustard honey - 12

  • Tujague's Famous Brisket Appetizer

    boiled brisket of beef, creole horseradish sauce - 12

  • Corn and Crab Beignets

    traditional ravigote sauce - 14

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, corn, new potatoes, artichokes, mushrooms, Tujague’s red rémoulade - 13

  • Wedge Salad

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

Entrées

  • Iron Seared Gulf Fish

    olive oil roasted cauliflower and Brussels Sprouts, slivered new potatoes, lemon caper vinaigrette - 29

  • Shrimp and Grits

    Jumbo head-on Louisiana shrimp, Pepper Jack cheese polenta, traditional barbecue butter, grilled chili salad - 25

  • Grilled Airline Chicken

    Joyce Farms airline breast, green peppercorn jus, farro with roasted squash and English peas - 25

  • Grilled Angus Tenderloin

    gratin potatoes, creamed spinach, caramelized onions and mushrooms, demi glace - 31

  • Braised Pork Cheeks and Pasta

    tender braised pork cheeks, grilled kale, dried figs, blue cheese, pappardelle pasta, smokey pork jus - 24

  • Muscadine Glazed Lamb Chops

    black pepper, braised red cabbage, roasted baby carrots - 32

  • Tujague's Vegetable Plate

    seasonal vegetables, cauliflower puree and farro - 24

Cocktails

  • Grashopper

    Creme de Menthe, Creme de Cacao, Brandy, Cream - 7

  • Sazerac

    Rye, Herbsaint, Peychaud's Bitters, Sugar - 7

  • Old Fashioned

    Bourbon, Oleo Sacchrum, Bitters - 7

  • Pimm's Cup

    Pimm's No. 1, House Sugar, Ginger Ale - 7

  • Afternoon Punch

    Refreshing Seasonal Selection - 7

  • Braden Mule

    Vodka, Pomegranate, Lime, Ginger Beer - 7

  • Madame Begue

    Gin, Ramazotti Rosé, Grapefruit, Elderflower, Cardamom, Sparkling Wine - 7

  • Preserve Our Gulf

    Whiskey, Strawberry Preserves, Port, Lemon - 7

  • Royal Flush

    Tequila, Mezcal, Mint, Lemon Verbena, Blackberry, Lemon, Tabasco - 7

  • 30°, 90°

    Dark Rum, Light Rum, Passionfruit, Coffee, Lime Orgeat, Bitters - 7

Beer

  • NOLA Blonde

    blonde ale - 4

  • Urban South Paradise Park

    American lager - 4

  • Urban South Holy Roller IPA

    hazy juicy Indian pale ale - 4

  • Parish Brewing Canebrake

    American wheat - 4

  • Port Orleans Gleason IPA

    Indian pale ale - 4

  • Abita Amber

    amber - 4

Wine

  • Tujague's Private Label Blanc de Blanc

    Chardonnay, Burgundy, France - NV - 6

  • Tujague's Private Label Chardonnay

    Chardonnay, St. Helena, California - 2018 - 6

  • Rosé of the Day

    ask your server - 6

  • Tujague's Private Label Cabernet Sauvignon

    Cabernet Sauvignon, St. Helena, California - 2018 - 6

Starters

  • Charbroiled Oysters

    1/2 dozen - 8

  • Corn and Crab Beignets

    traditional ravigote sauce - 7

  • Pork Cracklins
    - 6
  • Boudin Balls

    house made, served with creole mustard honey - 8

  • Crispy Pork Belly

    pepper jelly, mirliton cabbage slaw - 7

  • Crawfish and Goat Cheese Crêpe

    Breaux Bridge crawfish, goat cheese, cream sauce - 6

Drink Specials

Bottomless Mimosas – $14

Martinis – $5

Grey Goose Vodka or Bombay Sapphire Gin
Special Martini of the Day Featuring Vodka or Gin

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, mirliton cabbage slaw - 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

  • 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

  • Iron Seared Redfish

    olive oil roasted cauliflower and Brussels sprouts, slivered new potatoes, lemon caper vinaigrette - 29

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 for Mother’s Day Brunch!!

This menu will be the only menu offered during brunch service on Mother’s Day.

Starters

  • Charbroiled Oysters

    1/2 dozen, dozen - 12, 20

  • Corn & Crab Beignets

    traditional ravigote sauce - 14

  • Crispy Pork Belly

    pepper jelly, mirliton cabbage slaw - 13

  • Boudin Balls

    house made, served with creole honey mustard - 12

  • Crawfish and Goat Cheese Crêpes

    Breaux Bridge crawfish, goat cheese, cream sauce - 14

  • Oysters Begue

    crispy fried oysters, Choupique caviar, bernaise sauce - 15

Soups

  • Turtle Soup
    - 9
  • Chicken and Andouille Gumbo
    - 9
  • Cauliflower and Brie Soup
    - 9

Salads

  • Tomato and Watermelon Salad

    blue crabmeat, shaved red onions, Pimm's cup vinaigrette - 14

  • Wedge Salad

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

Entrées

  • Iron Seared Redfish

    olive oil roasted cauliflower and Brussels sprouts, slivered new potatoes, lemon caper vinaigrette - 27

  • Shrimp and Polenta

    New Orleans-style barbecue butter, polenta - 22

  • Three Little Pigs

    house-braised pork belly, andouille and smoked sausage, crispy potatoes, caramelized onions, toasted garlic, poached eggs, hot sauce hollandaise - 17

  • Grilled Angus Tournedos

    smashed new potatoes, caramelized sweet onions, roasted wild mushroom demi glace - 29

  • Smoked Fish Cakes

    poached eggs, caper cream, garnished with Choupique caviar - 18

  • Lamb Shank

    white beans, roasted Brussels sprouts - 26

  • Veal Grillades and Grits

    pan braised veal medallions, pepper and wild mushrooms in a rich gravy - 24

Desserts

  • Grasshopper Panna Cotta

    chocolate mousse, Andes candy - 8

  • Creme Brulee

    blueberry compote - 8

  • Traditional Bread Pudding

    warm bourbon cream - 9