Book a Table

Menus

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

Enjoy a Taste of Summer!

During the month of June, Chef Robey is offering a specially priced, three course tasting menu. The menu will be available during dinner service, and guests can enjoy this three course special for only $39 plus tax and gratuity. Come see us for this taste of summer special!

MENU

1st Course

choice of…

BLT Salad

Applewood Bacon | Iceberg | Sweet Onions | Honey Mustard Vinaigrette | Toasted French Bread

Soup du Jour

2nd Course

choice of…

Pork Cheeks and Bellies

Tender Braised Duroc Pork | Lyonnaise Sweet Potatoes | Peach Habanero Sauce

Crispy Soft Shell Crab

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

$29 per person*

Chef Thomas Robey

*pricing excludes tax and gratuity