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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

  • Duck and Goat Cheese Crêpes

    tender braised duck, dried cherry jus, spiced pecans - 14

  • Crispy Pork Belly

    pepper jelly, cheese grits - 13

  • Boudin Balls

    house made, served with creole mustard honey - 12

  • Tujague's Famous Brisket Appetizer

    boiled brisket of beef, creole horseradish sauce - 12

  • Oysters Begue

    crispy fried oysters, Choupique caviar, bernaise sauce - 15

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, romaine lettuce, Tujague’s red rémoulade - 13

  • Wedge Salad

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

Entrées

  • Pan Seared Redfish

    succotash of sweet corn and North Shore legumes, lemon butter, spun vegetables - 29

  • Shrimp and Grits

    New Orleans-style barbecue butter and Pepper Jack cheese grits - 25

  • Mayhaw Glazed Chicken

    Joyce Farms airline breast, farro with roasted squash and English peas - 24

  • Pan Roasted Maple Leaf Duck Breast

    Lyonnaise sweet potatoes, bourbon creole honey mustard - 27

  • Black Angus New York Strip

    12oz center cut USDA prime, pepper crusted, smashed new potatoes, maitre d'hotel butter - 29

  • Duroc Bone In Pork Chop

    mirliton French bread dressing, green peppercorn jus - 26

  • Pan Roasted Veal Tenderloin

    wild mushroom risotto, truffled jus, crispy leeks - 26

Sides

  • Pepper Jack Cheese Grits
    - 6
  • Lyonnaise Sweet Potatoes
    - 6
  • Smashed New Potatoes
    - 6
  • Mirliton Dressing
    - 6
  • Wild Mushroom Risotto
    - 5

Desserts

  • Bananas Foster Cream Pie
    - 9
  • Grasshopper Panna Cotta

    chocolate mousse, Andes candy - 8

  • Crème Brûlée

    blueberry compote - 8

  • Chocolate Molten Cake

    warm chocolate ganache - 8

  • Traditional Bread Pudding

    warm bourbon cream - 9

  • King Cake Beignets
    - 8

Drink Specials

Bottomless Mimosas – $14

25 cent Martinis

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, cheese grits - 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

  • Iron Seared Gulf Fish Salad

    roasted vegetables, spring mix, black pepper lemon vinaigrette - 18

  • 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

Sides

  • Applewood Smoked Bacon
    - 6
  • Buttermilk Biscuits with Honey
    - 5
  • Skin-On French Fries
    - 5
  • Pepper Jack Cheese Grits
    - 5