Menus
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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 – DEMI SHRIMP REMOULADE
2ND COURSE – GUMBO OR TURTLE SOUP
3RD COURSE – MUSHROOM CRÊPE
4TH COURSE – YOUR CHOICE OF ENTRÉE
5TH COURSE – BREAD PUDDING
ADD $32 TO THE PRICE OF ANY ENTRÉE
Full table participation is required
Starters
-
Boudin Balls
pepper jelly aioli - 14
-
Mushroom & Crab Gnocchi
wild mushrooms and gnocchi tossed in a parmesan cream sauce - 18
-
New Orleans Barbecued Shrimp
grilled French bread - 16
-
Mushroom Crêpes
goat cheese, truffled mushroom salad, balsamic reduction - 16
-
Oyster Tujague's
baked with cornbread and tasso ham stuffing - 19
Soups
-
Turtle Soup
- 12 -
Gumbo du Jour
- 12
Salads
-
Tujague’s House Salad
mixed baby lettuce, red onions, cucumber, feta, sugarcane vinaigrette - 11
-
Muffuletta Chop Salad
capicola, salami, mortadella, provolone, olive salad, Italian dressing, sesame bread croutons - 14
-
Gulf Shrimp Remoulade
Boston bibb lettuce cup, pickled red onion, boiled egg - 16
Entrées
-
Grilled Hanger Steak
potato fondant, horseradish gremolata, blistered cherry tomatoes - 38
-
Gulf Fish
broccolini, buerre blanc, basil tomato concasse - 35
-
Shrimp and Grits
pan-seared Gulf shrimp, New Orleans-style BBQ sauce, stone ground grits - 28
-
Scallops
brown butter butternut risotto, buerre rouge, fried leeks - 41
-
Frenched Chicken Breast
Swiss chard, carrot, mushrooms, chickpea, peppadew pepper coulis - 26
-
Bone-In Porkchop
Abita braised collard greens, sweet potato wedges tossed in molasses pecan butter, cider glaze - 32
-
Duck Breast
sweet potato dauphinoise, Swiss chard, port wine sauce - 38
-
Grilled Cauliflower Steak
marinated cauliflower steak, garlic chickpea purée, roasted red pepper coulis, arugula salad - 26
Sides
-
Stone Ground Grits
- 7 -
Vegetable Du Jour
- 7 -
Mashed Potatoes
- 6 -
Collard Greens
- 8
Add-ons
-
Sautéed Gulf Shrimp
- 12 -
Jumbo Lumb Crab
- 17
Drink Specials
Bottomless Mimosas – $22
Starters
-
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
-
Mushroom Crêpes
goat cheese, truffled mushroom salad, balsamic reduction - 16
-
Oyster Tujague's
baked, with cornbread and tasso ham stuffing - 19
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 & tomato, fries - 20
-
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
-
Soft-shell Crab BLT
local French bread, tarragon lemon aioli, arugula, bacon, tomato, fries - 26
-
Croque Madame
toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 19
-
Gulf Shrimp Remoulade Salad
Boston bibb lettuce cup, pickled red onion, boiled egg - 23
Entrées
-
Shrimp and Grits
pan-seared gulf shrimp, New Orleans-style BBQ sauce, 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
-
Omelet Du Jour
- 19 -
Eggs Guichet
Andouille hash, red bean puree, egg, crispy tasso ham - 21
-
Fried Oyster Benedict
poached eggs, creamed spinach, English muffin, fried oyster, sauce choron - 23
-
Tujague's Chicken Biscuit
fried chicken thighs glazed with crystal honey sauce, served on a buttermilk biscuit with country gravy
Sides
-
Applewood Smoked Bacon
- 7 -
Buttermilk Biscuit with Honey
- 5 -
Home Fried Potatoes
- 5 -
Stone Ground Grits
- 6
Celebrate the holidays with us!
We will be offering the following three course menu ($65 per person) on Thanksgiving Day, no other menus will be served.
Service will begin at 11:00 am and go through 9:00 pm.
Call 504-525-8676 or visit OpenTable to reserve your table today.
All reservations will require a credit card authorization.
We wish you and all of yours a Happy Holiday Season!
First Course
-
Chicken & Andouille Sausage Gumbo
Louisiana Popcorn Rice
-
Brussel Sprout & Mixed Green Salad
shaved red onion, tabasco pecans, spiced pomegranate vinaigrette
Second Course
-
Gulf Fish Almandine
Haricot Vert, Toasted Almonds, Buerre Blanc
-
Braised Short Rib
Parmesan-Chive Polenta, Wilted Spinach, Pomegranate Red Wine Reduction
-
Pork Shank
Cornbread Dressing, Pecan Carrots, Maple Cider Glaze
-
Traditional Turkey Dinner
sliced oven roasted turkey, oyster dressing, mashed potatoes, haricot vert, giblet gravy, cranberry sauce
Third Course
-
Sweet Potato Bread Pudding
Crème Anglaise topped with Spiced Pecans
Come celebrate the closing of a great year at Tujague’s on December 31st.
Pre-fixe menu only. $95 per person plus tax & gratuity
First Course
-
Mushroom Crêpe
Goat Cheese Crepe topped with Truffles Mushrooms and a Balsamic Drizzle
Second Course
-
Seafood Gumbo
Louisiana Popcorn Rice
Third Course
-
Pan-Roasted Pompano
Crab & Potato Croquette, Citrus Pearl Sauce, Choupique Caviar, Frisée & Roasted Citrus Salad
-
Pork Shank
Hoppin John, Abita Braised Collard Greens, Cornbread Crutons
-
Pan Seared Maple Leaf Duck Breast
Sage-Marinated Duck Breast, Confit Risotto, Balsamic Honey Glaze
-
Filet Mignon
Herb Crusted Filet, Sour Cream & Chive Duchess Potatoes, Herb Pan Sauce
Fourth Course
-
Gingerbread Blondie
Eggnog Créme Anglaise, Roasted Apple Compote
-
Chocolate Trifle
Brownie Pieces, Chocolate Pudding, Cream Cheese Filling, Sweet Cold Foam
Starting December 1st, 2024, come join us for a special holiday Réveillon menu designed by Executive Chef, Meg Gray.
Allergen-friendly substitutions available upon request.
Reservations available on Open Table or by phone (504) 525-8676
$67 per person, exclusive of tax & gratuity
First Course
-
Soup du Jour
showcasing local, seasonal ingredients
-
Oyster Tujague's
cornbread-stuffed oyster shell topped with a flash-fried oyster and herb-saint butter
-
Shrimp & Goat Cheese Crêpes
goat cheese-filled crêpes topped with shrimp and a Chardonnay tomato sauce
Second Course
-
Radicchio Orange Pecan Salad
radicchio, shaved red onion, orange supremes, feta, roasted pecans, spiced blood orange vinaigrette
Third Course
-
Gulf Fish Almandine
haricot vert, toasted almonds, buerre blanc
-
Confit Duck Leg
white bean cassoulet, lamb, smoked sausage, French breadcrumbs
-
Braised Short Ribs
parmesan-chive polenta, wilted spinach, pomegranate red wine reduction
-
Pork Shank
roasted new potatoes, braised red cabbage, cider glaze
Fourth Course
-
Gingerbread Blondie
eggnog creme anglaise, roasted apple compote
Join us on Wednesday, December 25th, 2024 to celebrate Christmas Day with the following menu designed by Executive Chef, Meg Gray.
Allergen-friendly substitutions available upon request.
Reservations available on Open Table or by phone (504) 525-8676
$67 per person, not inclusive of tax & gratuity
First Course
-
Chicken & Andouille Sausage Gumbo
Louisiana popcorn rice
-
Radicchio Orange Pecan Salad
radicchio, shaved red onion, orange supremes, feta, roasted pecans, spiced blood orange vinaigrette
Second Course
-
Confit Duck Leg
white bean cassoulet, lamb, smoked sausage, French breadcrumbs
-
Braised Short Ribs
Parmesan-Chive Polenta, Wilted Spinach, Pomegranate Red Wine Reduction
-
Pork Shank
Cornbread Dressing, Pecan Carrots, Maple Cider Glaze
-
Gulf Fish Almandine
Haricot Vert, Toasted Almonds, Buerre Blanc
Third Course
-
Bread Pudding
eggnog sauce
Join us for a series of festive Friday lunches during the month of December.
Lunch is served from 11:00 am – 2:30 pm.
Reservations can be made via phone (504) 525-8676, or through OpenTable.
All reservations require a Credit Card on file. Your card will not be charged unless you no-show or cancel within 24-hours of your seating, at which point we will charge $25 per-head for your unused hold the space.
Starters
-
Mushroom & Crab Gnocchi
wild mushrooms and gnocchi tossed in a parmesan cream sauce - 18
-
Boudin Balls
pepper jelly aioli - 14
-
Mushroom Crêpes
goat cheese, truffled mushroom salad, balsamic reduction - 16
-
New Orleans Barbecue Shrimp
grilled French bread - 16
-
Oyster Tujague's
baked with cornbread and tasso ham stuffing - 19
Soups
-
Gumbo du Jour
- 12 -
Turtle Soup
- 12
-
Radicchio Orange Pecan Salad
radicchio, shaved red onion, orange supremes, feta, roasted pecans, spiced blood orange vinaigrette - 13
-
Muffuletta Chop Salad
capicola, salami, mortadella, provolone, olive salad, Italian dressing, sesame bread croutons - 14
-
Gulf Shrimp Remoulade Salad
Boston bibb lettuce cup, pickled red onion, boiled egg - 15
-
Filet Mignon
6 oz. filet, mashed potatoes, asparagus, red wine demi glace - 42
-
Shrimp & Grits
pan-seared Gulf shrimp, New Orleans-style BBQ sauce, stone ground grits - 26
-
Pork Shank
roasted new potatoes, briased red cabbage, cider glaze - 32
-
Gulf Fish Almandine
haricot vert, toasted almonds, beurre blanc - 35
-
Frenched Chicken Breast
Swiss chard, carrot, mushrooms, chickpea, peppadew pepper coulis - 27
-
Braised Short Ribs
parmesan-chive polenta, wilted spinach, pomegranate red wine reduction - 36
-
Confit Duck Leg
white bean cassoulet, lamb, smoked sausage, French breadcrumbs - 28
-
Grilled Cauliflower Steak
marinated cauliflower steak, garlic chickpea purée, roasted red pepper coulis, arugula salad - 26