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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

  • Shrimp Crêpes

    two crêpes filled with herb goat cheese, with gulf shrimp in a rich béchamel sauce - 17

  • Boudin Balls

    pepper jelly aioli - 14

  • New Orleans Barbecued Shrimp

    grilled French bread - 16

  • Pan Roasted Gnocchi

    summer squash, smoked tomato, basil pesto, parmesan cheese - 16

Soups

  • 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

  • Seafood Pasta

    Gulf shrimp, fish, crab, and pappardelle tossed in a tarragon-tomato cream sauce - 26

  • 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

  • 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

  • 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

  • Chicken & Andouille Sausage Gumbo

Second Course

  • Coq Au Vin

    Slow Braised Chicken quarter, Carrots, Pearl Onion, Red Wine Reduction, Parmesan Polenta

  • Gulf Fish Almandine

    Haricot Vert, Toasted ALmonds, Buerre Blanc

  • Coffee Crusted Filet

    Blistered Cherry Tomatoes, Roasted Butternut Squash Puree, Grilled Asparagus, Bourbon Butter

  • BBQ Shrimp & Grits

Third Course

  • Witch's Brew Trifle

    Brownie Pieces, Vanilla Pudding, Candy Bubbles

  • 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

  • Filet Mignon

    Herb Crusted Filet, Sour Cream & Chive Duchess Potatoes, Herb Pan Sauce

Fourth Course

  • Gingerbread Blondie

    Eggnog Créme Anglaise, Roasted Apple Compote

  • 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

  • Cranberry Orange Chicken

    wild rice pilaf, roasted butternut squash, kale & caramelized onions

  • Apricot & Spice Baked Ham

    rosemary garlic mashed potatoes, roasted Brussels sprouts

Third Course

  • Bread Pudding

    eggnog sauce