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
-
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 Gnocci
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
-
Gulf Fish Almandine
citrus butter sauce, haricot vert, toasted almonds - 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
-
Grilled Pork Porterhouse
country dirty rice, haricot vert, rosemary demi glace - 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
citrus butter sauce, haricot vert, toasted almonds - 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
Friday, Saturday & Sunday
2:30 pm – 5:00 pm
Wine
-
Red, White, or Rosé of the day
- 5 / 20
Cocktails
-
Sazerac
- 7 -
Old Fashioned
- 7 -
Paloma
- 7 -
French 75
- 5
Beer
-
Local Craft
- 5
Food
-
Boudin Balls
house made, served with pepper jelly
-
Truffle French Fries
-
Gulf Shrimp Remoulade
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
COOLinary 2024, August 1st – September 15th
Menu available with dinner service: Monday – Sunday at 5 p.m.
$46 per person plus tax & gratuity
First Course
-
Chicken & Sausage Gumbo
Louisiana popcorn rice
-
New Orleans Barbecued Shrimp
grilled French bread
-
Wedge Salad
Second Course
-
Pork Porterhouse
sweet potato wedge, molasses-pecan butter, Abita braised collard greens, finished with Creole mustard demi-glaze
-
Blackened Redfish
broccolini, lemon beurre blanc, tomato concasse, basil relish
-
Grilled Hanger Steak
roasted garlic mash, balsamic honey glazed baby carrots, sauce au poivre
Third Course
-
Blueberry Cobbler
spiced crumble topping, vanilla bean ice cream
-
Crème Brûlée