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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 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

  • 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

  • Crab and Wild Mushroom Risotto - Demi Portion

    Jumbo lump crabmeat and wild mushroom cream - 15

  • Crab and Wild Mushroom Risotto - Full Portion

    Jumbo lump crabmeat and wild mushroom cream - 28

  • Crispy Pork Belly

    Grits and orange horseradish pepper jelly - 12

Soups

  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 8

Salads

  • Tujague’s House Salad

    Tuscan mix, beefsteak tomatoes, shaved onions, cucumber ribbons, French bread croutons 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 - 12

Entrées

  • Grilled Yellowfin Tuna

    Haricot vert, shallots, baby tomatoes, olives, red quinoa and preserved lemon oil - 27

  • Gulf Fish Amandine

    Butter poached asparagus and creole meunière - 26

  • Abita Amber BBQ Shrimp and Grits

    New Orleans-style barbecue butter and stone ground 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

    Oyster French bread dressing and ham hock gravy - 26

Sides

  • Brisket Dirty Rice
    - 6
  • Yukon Gold Smashed Potatoes
    - 6
  • Bacon & Onion Braised Brussels Sprouts
    - 6
  • Lyonnaise Sweet Potatoes
    - 6
  • Butter Poached Asparagus
    - 6
  • Oyster French Bread Dressing with Ham Hock Gravy
    - 7
  • Quinoa Vegetable Medley
    - 6

$5 LUNCH BEVERAGES

House Wines, Well Brand Cocktails, Bloody Marys and Mimosas

(Monday-Friday)

 

1856 CELEBRATION LUNCH

1st Course

choice of…

Gumbo du Jour

Tujague’s House Salad

2nd Course

choice of…

Tujague’s Famous Brisket

Seafood Courtbouillon

Ms. Brenda’s Red Beans and Rice

3rd Course 

Banana’s Foster Bread Pudding

$18.56 per person*

*tax and gratuity not included

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

  • Crispy Pork Belly

    Grits and orange horseradish pepper jelly - 12

Soups

  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 8

Salads

  • Tujague's House Salad

    Tuscan mix, beefsteak tomatoes, shaved onions, cucumber ribbons, French bread croutons 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

  • Tujague's Famous Brisket

    Boiled brisket of beef, bacon and onion braised Brussels sprouts, Yukon gold smashed potatoes and creole horseradish sauce - 17

  • Abita Amber BBQ Shrimp and Grits

    New Orleans-style barbecue butter and stone ground grits - 16

  • Ms. Brenda's Red Beans and Rice

    Served with smoked sausage - 13

  • Buttermilk Fried Chicken Salad

    Romaine lettuce, crumbled blue cheese, cane-cured tomatoes, cucumber and black pepper buttermilk dressing - 14

  • Seafood Courtbouillon

    Gulf fish, oysters, shrimp, creole tomato broth and rice - 17

  • Lemon Lacquered Chicken

    Haricot vert, shallots, baby tomatoes, olives, red quinoa and preserved lemon oil - 16

  • Gulf Fish Amandine

    Butter poached asparagus and creole meunière - 18

  • Brisket Po-Boy

    Lettuce, tomato and creole horseradish sauce on French bread - 15

  • Fried Shrimp Po-Boy

    Fried shrimp, lettuce, tomato and mayo on French bread - 15

  • Fried Oyster Po-Boy

    Fried oyster, lettuce, tomato and mayo on French bread - 16

  • Cochon de Lait Po-Boy

    Tender braised pork shoulder, shaved cabbage slaw and creole mustard on French bread - 14

Sides

  • Skin-On French Fries
    - 4
  • Brisket Dirty Rice
    - 6
  • Yukon Gold Smashed Potatoes
    - 6
  • Bacon and Onion Braised Brussels Sprouts
    - 6
  • Butter Poached Asparagus
    - 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 onions, cucumber ribbons, French bread croutons 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

  • Pain Perdu

    Freshly baked brioche dipped in custard and griddled, assortment of fresh berries, honey butter, Steen’s sugar cane syrup and applewood smoked bacon - 14

  • Abita Amber BBQ Shrimp and Grits

    New Orleans-style barbecue butter and stone ground 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, cane-cured 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

  • Lemon Lacquered Chicken

    Haricot vert, shallots, baby tomatoes, olives, red quinoa and preserved lemon oil - 16

  • Soft Shell Crab BLT Po-Boy

    Crispy softshell crab, applewood smoked bacon, lettuce, tomato and Tabasco mayo on French bread - 17

  • Peacemaker Po-Boy

    Fried shrimp and oysters, lettuce, tomato and mayo on French bread - 17

Sides

  • Applewood Smoked Bacon
    - 5
  • Buttermilk Biscuits with Honey
    - 4
  • Skin-On French Fries
    - 4
  • Quinoa Vegetable Medley
    - 6

Réveillon

 

1st Course

choice of…

Duck Confit Crostini

Caramelized Onions | Goat Cheese | Green Peppercorn Jus

Shrimp Rémoulade

Réveillon Salad

Cider Roasted Winter Squash | Dried Cranberries | Shaved Onions | Crumbled Feta | Toasted Pumpkin Seeds | Baby Greens | Apple Cider Vinaigrette

2nd Course

Lobster Bisque

 

3rd Course

choice of…

Pan Seared Gulf Fish

Roasted Vegetables | Blue Crab Beurre Blanc

Tournedos of Beef

Yukon Gold Smashed Potatoes | Butter Basted Local Cauliflower | Marchand de Vin

Satsuma Glazed Quail

Boudin Stuffing | Braised Red Cabbage | Northshore Citrus Lacquer

Braised Colorado Lamb Shank

White Beans | Roasted Brussels Sprouts

4th Course

Bananas Foster Bread Pudding

 

$54 per person*

 

Christmas Day 

 

1st Course

Cauliflower and Brie Soup

Rye Croutons

2nd Course

Winter Salad

Cider Roasted Winter Squash | Dried Cranberries | Shaved Onions | Crumbled Feta | Toasted Pumpkin Seeds | Baby Greens | Apple Cider Vinaigrette

3rd Course

choice of…

Pan Seared Gulf Fish

Roasted Vegetables | Beurre Blanc

Slow Cooked Beef Short Ribs

Yukon Gold Smashed Potatoes | Roasted Brussels Sprouts

Abita Amber BBQ Shrimp and Grits

Stone Ground Grits | New Orleans-Style Barbecue Sauce

Braised Colorado Lamb Shank

White Beans | Roasted Brussels Sprouts

4th Course

Bananas Foster Bread Pudding

 

$60 per person*

New Year’s Eve

 

1st Course

choice of…

Duck and Goat Cheese Crepes

Tender Braised Duck | Dried Cherry Jus | Spiced Pecans

Crispy Fried Oysters

Crumbled Point Reyes Blue Cheese | Baby Greens | Crystal Hot Sauce Beurre Blanc

Blue Crab and Truffle Roasted Beet Salad

 

2nd Course

Lobster Bisque

 

3rd Course

choice of…

Braised Colorado Lamb Shank

White Beans | Roasted Brussels Sprouts

Abita Amber BBQ Shrimp and Goat Cheese Grits

New Orleans-Style Barbecue Sauce

Slow Cooked Beef Short Ribs

Yukon Gold Smashed Potatoes | Roasted Brussels Sprouts

4th Course

choice of…

Bananas Foster Bread Pudding

 

Grasshopper Panna Cotta with Chocolate Mousse

 

$75 per person*

 

*pricing excludes tax and gratuity

New Year’s Day

 

We will be serving our regular dinner menu on New Year’s Day from 11am-9pm. Click here to see the full menu.