Reservations

Menus

Original Taste of 1856 Table d’Hote

In honor of our 170th anniversary, Tujague’s will revive its original Table d’Hôte structure that was the only menu served at the restaurant from 1856 to 2013. Available nightly during dinner service, the five-course experience reflects the way meals were historically enjoyed at Tujague’s. Priced at $32 per person, plus the cost of the selected entrée (excluding tax and gratuity), full-table participation is required. Courses include:

First Course: Demi Shrimp Remoulade

Second Course: Gumbo du Jour

Third Course: Traditional Brisket Appetizer

Fourth Course: Choice of Entrée

Fifth Course: Bread Pudding

Starters

  • Shrimp & Artichoke Au Gratin

    Gruyère, béchamel, herbs, crostini - 18

  • Fried Green Tomato Napoleon

    Fried green tomato, crab ravigote, crispy pancetta - 20

  • Boudin Balls

    pepper jelly aioli - 14

  • Fried Louisiana Crab Claws

    house-made traditional remoulade - 17

Soups & Salads

  • Gumbo du Jour
    - 12
  • Soup du Jour
    - 12
  • Seasonal Salad

    Mixed greens, spicy pecans, strawberries, shaved Vidalia onions, gruyère cheese, sugarcane & mustard vinaigrette - 16

  • Shrimp Remoulade

    Traditional New Orleans remoulade sauce - 16

  • Watermelon Salad

    cherry tomatoes, basil, feta, mixed greens, balsamic glaze - 14

Entrées

  • LEGACY DISH: Chicken Bonne Femme

    1/2 chicken, fried potatoes, persillade - 28

  • LEGACY DISH: Brisket of Beef

    Roasted potatoes & carrots - 27

  • 6 oz. Filet Mignon

    Marinated filet, Brabant potatoes, vegetable of the day, Worcestershire & roasted garlic butter sauce - 46

  • Pork Escalope Panee

    Thin-cut breaded loin, Worcestershire & roasted garlic butter sauce - 24

  • New Orleans Style BBQ Shrimp & Grits

    New Orleans style BBQ sauce over stone-ground Parmesan grits - 27

  • Gulf Fish Bordelaise

    Almond & brown butter sauce, sweet potato purée, lump crab pico de gallo - 38

  • Vegetable Risotto

    Peppers, onion, tomato, grilled balsamic portobello cap - 22

  • Oyster Bordelaise Pasta

    Spaghetti, bordelaise, fried oysters, Parmesan - 26

  • a 3.75% convenience fee will be added to all credit card transactions

Drink Specials

Bottomless Mimosas – $22

*not available during Lundi & Mardi Gras

Starters

  • Biscuit Board

    mini biscuits with whipped honey butter, bacon jam, hot honey, country gravy - 14

  • Boudin Balls

    with hot honey mustard - 14

  • Crab Au Gratin

    with crostini - 21

  • BBQ Crab Claws

    sauteed with New Orleans BBQ sauce - 19

  • Crab Ravigote

    served on bibb lettuce and garnished with capers - 20

  • Gumbo du Jour
    - 12

Entree Salads & Poboys

  • Shrimp Remoulade

    traditional New Orleans remoulade sauce - 24

  • Caesar Salad

    add fried oysters +$4 or chicken $2 - 20

  • Fried Shrimp Poboy

    dressed and served with fries - 16

  • Brisket Po-Boy

    dressed and served with fries - 18

Entrées

  • Chicken Biscuit

    fried chicken thigh, crystal hot honey glaze, buttermilk biscuit - 18

  • Tujague's Burger

    half pound brisket blended burger, brioche bun, dressed and served with fries - 19

  • Brisket Hash Bowl

    braised brisket, trinity, potatoes, savory thyme gravy, poached eggs and bernaise - 19

  • Biscuit with Andouille Country Gravy and Chicken

    chicken thigh on our buttermilk biscuit topped with country gravy - 18

  • Decatur Street Bowl

    grits, andouille sausage, home fries, sausage gravy, topped with fried eggs - 22

  • New Orleans Style BBQ Shrimp and Grits

    New Orleans style BBQ sauce over stone ground parmesan grits - 24

  • Butchers Breakfast

    andouille sausage link, bacon, grits, poached eggs, biscuit - 22

$18.56 Menu

  • In honor of our 170th anniversary, enjoy a special brunch priced in honor of our founding year, 1856.

  • First Course (choice of...)

    Gumbo du Jour or Demi Caesar Salad

  • Second Course

    Tujague's Breakfast: bacon, grits, poached egg, bernaise sauce and biscuit

  • a 3.75% convenience fee will be added to all credit card transactions

Friday – Sunday, 3 – 5 PM

Drinks

  • Wine

    Tujague's Sparkling, Tujague's Chardonnay, Tujague's Cabernet Sauvignon, Rosé of the day - 6 / 20

  • Cocktails

    Marigny Mai Tai, Old-Fashioned, Paloma, French 75, Cosmopolitan - 7

  • Beer & Seltzers

    Michelob Ultra, Miller Lite, Bud Lite, Urban South 'Paradise Park', Gnarly Barley 'Jucifer', High Noon Vodka Seltzer - 4

Snacks

  • Eggplant Pomodoro

    Parmesan cheese crust, Creole tomato purée - 10

  • Cajun Meat Pie

    Groud Beef, trinity, jalapeño aioli - 12

  • Mini Chicken Po-boy

    Spicy chicken, Creole-honey mayo, Leidenheimer bread - 11

  • Cajun Wontons

    Boudin, crawfish, trinity, pepper jelly - 10

  • Boudin Pepper

    Bacon-wrapped jalapeño stuffed with local boudin & cream cheese - 12

Join us for our Annual Witches Luncheons on Friday, October 23rd and Friday, October 30th with the following 3-course menu for $58 per person + tax & gratuity.

First Course (choice of...)

  • Fall Salad

    seasonal ingredients

  • Butternut Squash & Shrimp Bisque

Second Course (choice of...)

  • Gulf Fish Pompano

    topped with crabmeat and satsuma beurre blanc

  • Shrimp & Grits
  • Veal Meunière

    paneed and breaded, served with crabmeat and meunière sauce

Third Course (choice of...)

  • Pumpkin Bread Pudding

    with crème anglaise

  • Espresso Crème Brûlée

Celebrate Thanksgiving Day at Tujague’s with a festive prix fixe menu for $68 per person, plus tax & gratuity. Seatings will be available from 11:00 AM – 8:30 PM, offering the perfect opportunity to gather with family and friends in the heart of the French Quarter. Please note, a credit card is required to hold reservations, which are available on OpenTable under the “Experiences” tab or via phone (504.525.8676)

First Course (choice of...)

  • Harvest Salad

    mixed greens, spiced pecans, apples, dried cranberries, sugar cane vinaigrette

  • Corn and Crab Soup

Second Course (choice of...)

  • Traditional Turkey Dinner

    roasted turkey, gravy, cornbread stuffing, green beans, mashed potatoes

  • Short Rib

    braised short rib with bordelaise sauce and cheesy polenta

  • Pork Osso Bucco

    with white bean casserole

  • Gulf Fish

    topped with crabmeat, cremini mushrooms and lemon butter

Third Course

  • Bread Pudding

    with praline sauce