Reservations

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

  • Oysters Bienville

    our house baked Bienville filling topped with corn fried oysters with a drizzle of truffle oil - 16

  • Roasted Mushroom Crêpes

    two savory crêpes filled with an herb goat cheese, topped with a truffled mushroom salad and reduced balsamic - 15

  • Gulf Shrimp Remoulade

    heirloom cherry tomatoes, peppery arugula and celery root salad, basil oil - 15

  • Crispy Pork Belly

    corn maque choux, pepper jelly gastrique - 15

  • Boudin Balls

    house made, served with pepper jelly - 13

  • Seared Louisiana Crab Cake

    served with a bourbon corn sauce - 19

  • Escargot Orleans

    tender escargot, leeks, oyster mushrooms and fennel in a rich roasted garlic butter, served with grilled baguette - 16

Soups

  • Turtle Soup
    - 11
  • Gumbo du Jour
    - 11
  • Soup du Jour
    - 11

Salads

  • Tujague’s House Salad

    mixed baby lettuce, red onion, cucumber, feta, finished with sugar cane vinaigrette - 10

  • Wedge Salad

    wedge of iceberg lettuce with buttermilk dressing, applewood smoked bacon, onions, tomato, crumbled bleu cheese - 12

  • Braised Beet Salad

    mixed greens, shaved fennel, red onion, charred orange vinaigrette, toasted hazelnuts, whipped feta, truffle honey - 14

Entrées

  • Gulf Fish Bienville

    oven roasted, served with blue crab butter sauce and a crispy new potato salad - 35

  • Grilled Duroc Pork Chop

    thick cut bone-in chop, with sweet potato mash, braised greens and pepper jelly gastrique - 28

  • Grilled Filet Mignon

    A 6oz filet of beef, served with asparagus, roasted pearl onions and sauce chasseur - 42

  • Pan Seared Maple Leaf Duck Breast

    foie gras mashed potatoes, citrus dry cherry demi glace - 32

  • BBQ Shrimp Ribeye

    12oz ribeye, grilled over an open flame, topped with New Orleans-style BBQ shrimp, served with roasted garlic mashed potatoes - 45

  • Herb Chicken

    pan sauteed chicken breast, roasted baby vegetables, natural reduction and a truffled mushroom salad - 26

  • Shrimp and Grits

    pan seared gulf shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits - 25

  • Prosciutto Wrapped Sea Scallops

    crisp Parmesan polenta cake, micro green salad, smoked tomato sweet vermouth butter sauce - 34

Sides

  • Stone Ground Grits
    - 6
  • Vegetable Du Jour
    - 6
  • Mashed Potatoes
    - 6
  • Parmesan Tossed Pappardelle
    - 5

Drink Specials

Bottomless Mimosas – $18

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) - 14

  • Boudin Balls

    house made served with pepper jelly - 14

  • Oysters Bienville

    our house baked Bienville filling topped with corn fried oysters with a drizzle of truffle oil - 16

Soups

  • Turtle Soup
    - 11
  • Gumbo du Jour
    - 11
  • Soup du Jour
    - 11

Sandwiches and Salads

  • 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 - 16

  • Fried Shrimp Po-Boy

    flash fried gulf shrimp served on local French bread, dressed with lettuce and tomato with fries - 16

  • Tujague's Caesar Salad

    crisp romaine lettuce, garlic croutons, shaved red onion and our house made caesar dressing, served with grilled marinated gulf shrimp - 19

  • Fried Chicken Salad

    bibb lettuce, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 18

  • Croque Madame

    toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 17

Entrées

  • Shrimp and Grits

    pan seared gulf shrimp simmered in a New Orleans-stye BBQ sauce, served over stone ground grits - 24

  • Cochon de Lait Benedict

    buttermilk biscuits, topped with cochon de lait pork, poached eggs and sauce choron, served with haricot vert - 23

  • Eggs Madison

    chorizo sausage, onion, potatoes and cheddar cheese hash, topped with fried eggs and chimichurri - 19

  • Gulf Fish Bienville

    oven roasted, served with blue crab butter sauce and a crispy new potato salad - 32

  • Vegetable Omelet

    daily selection of vegetables, baby greens salad - 14

  • Boudin Cake and Eggs

    grilled boudin cake, topped with fried eggs, finished with a spicy étouffée sauce - 21

  • Oyster Patties and Eggs

    two New Orleans-style oyster patties, served on a classic Rockefeller sauce with poached eggs and hollandaise sauce - 24

Sides

  • Applewood Smoked Bacon
    - 6
  • Buttermilk Biscuits with Honey
    - 5
  • Home Fried Potatoes
    - 5
  • Stone Ground Grits
    - 5

MENU

1st Course

Oyster Eggplant Soup

2nd Course

Roasted Beet Salad

mixed greens | pickled red onion | spiced pecans | goat cheese | bacon vinaigrette

3rd Course

choice of…

Roasted Maple Leaf Duck Leg

white bean cassoulet | lamb | smoked sausage | French breadcrumbs

Pan Seared Pork Tournedos

roasted new potatoes | root vegetable puree | brown butter demi glace

Gulf Fish Almandine

haricot vert | toasted almonds | citrus butter sauce

Grilled Petite Filet Mignon

mashed potatoes | wilted spinach | red wine demi glace | onion jam

Tujague’s Traditional Turkey Dinner

sliced oven roasted Turkey | oyster dressing | mashed potatoes | haricot vert | giblet gravy | cranberry sauce

4th Course

Southern Sweet Potato Bread Pudding

with New Orleans praline sauce

$58 per person*

 

Executive Chef Gus Martin

*pricing excludes tax and gratuity

Join us for a holiday season tradition: Réveillon!

We will be offering our four course menu during dinner service from December 1st through 30th.

Per tradition, this menu will be the only offering served on Christmas Eve.

This menu will not be available Christmas Day (12/25) or New Year’s Eve (12/31).

Now accepting reservations with private rooms available. Call 504-525-8676 to reserve your table today.

We wish you and all of yours a Happy Holiday Season!

MENU

1st Course

choice of…

Oyster Pan Roast

fennel | leeks | tarragon | cream | puff pastry vol au vent

Shrimp and Goat Cheese Crepes

chardonnay tomato cream sauce

Gorgonzola Pecan Salad

mixed greens | red onion | grape tomatoes | spiced roasted pecan vinaigrette

2nd Course

Gumbo du Jour

3rd Course

choice of…

Pan Roasted Gulf Fish Bienville

blue crab butter sauce | crispy new potato salad

Grilled Double Cut Pork Chop

New Orleans-style oyster dressing | rosemary reduction sauce

Pan Roasted Maple Leaf Duck

foie gras mashed potatoes | Louisiana citrus |  dry cherry demi glace

Grilled Petite Filet Mignon

sweet onion mashed potatoes | wilted spinach | sauce chasseur

4th Course

choice of…

Crème Brûlée

Apple Spice Cake

eggnog ice cream | salted caramel sauce

$64 per person*

 

Executive Chef Gus Martin

*pricing excludes tax and gratuity

Celebrate the holidays with us!

We will be offering the following prix fixe four course menu on Christmas Day.

This will be the only menu served on Christmas Day.

Call 504-525-8676 to reserve your table today.

All reservations will require a credit card authorization.

We wish you and all of yours a Happy Holiday Season!

MENU

1st Course

Oyster Eggplant Soup

2nd Course

Roasted Beet Salad

mixed greens | picked red onion | spiced pecans | goat cheese | bacon vinaigrette

3rd Course

choice of…

Roasted Maple Leaf Duck Leg

white bean cassoulet | lamb | smoked sausage | French breadcrumbs

Pan Seared Pork Tournedos

roasted new potatoes | root vegetable puree | brown butter demi glace

Gulf Fish Almandine

haricot vert | toasted almonds | citrus butter sauce

Grilled Petite Filet Mignon

mashed potatoes | wilted spinach | red wine demi glace | onion jam

4th Course

Southern Sweet Potato Bread Pudding

with New Orleans praline sauce

$67 per person*

 

Executive Chef Gus Martin

*pricing excludes tax and gratuity

Offered from 11:00-2:30pm on Thursdays and Fridays in December!

Not available on Friday 12/2. We are not open for lunch on Thursday 12/1. 

Starters

  • Gulf Shrimp Remoulade

    heirloom cherry tomatoes, peppery arugula and celery root salad, basil oil - 15

  • Roasted Mushroom Crêpes

    two savory crêpes filled with an herb goat cheese, topped with a truffled mushroom salad and reduced balsamic - 15

  • Crispy Pork Belly

    corn maque choux, pepper jelly gastrique - 15

  • Boudin Balls

    house made, served with pepper jelly - 14

Soups

  • Turtle Soup
    - 11
  • Gumbo du Jour
    - 11
  • Soup du Jour
    - 11

Salads

  • Tujague's House Salad

    mixed baby lettuce, red onion, cucumber, feta, finished with sugar cane vinaigrette - 10

  • Wedge Salad

    wedge of iceberg lettuce with buttermilk dressing, applewood smoked bacon, onions, tomato, crumbled bleu cheese - 12

  • Braised Beef Salad

    mixed greens, shaved fennel, red onion, charred orange vinaigrette, toasted hazelnuts, whipped feta, truffle honey - 14

Entreés

  • Gulf Fish Almandine

    toasted almonds, citrus butter sauce, served with haricot vert - 35

  • Grilled Duroc Pork Chop

    thick cut bone-in chop, with sweet potato mash, braised greens and pepper jelly gastrique - 28

  • Grilled Filet Mignon

    A 6oz filet of beef with chasseur sauce, served with potato mash and haricot vert - 42

  • Herb Chicken

    pan sautéed chicken breast, herb quinoa, natural reduction, truffle mushroom salad - 26

  • Shrimp & Grits

    pan seared gulf shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits - 25