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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. (Not available during the month of December)

1ST COURSE – DEMI SHRIMP REMOULADE

2ND COURSE – GUMBO OR TURTLE SOUP

3RD COURSE – SHRIMP ARTICHOKE  AU  GRATIN

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 - 15

  • New Orleans Barbecued Shrimp

    grilled French bread (gluten free) - 16

  • Andouille & Tasso Gnocchi

    House made gnocchi, Louisiana tasso, andouille sausage, tomato red wine cream, chives, pickled red & green peppers - 18

  • Shrimp Artichoke au Gratin

    traditional gratin, béchamel, finished with breadcrumbs, fresh grated parmesan and lemon - 16

  • Charcuterie Board

    Chef's choice of 3 meats & cheeses with an assortment of pickles & condiments - 26 / 42

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Salads

  • Tujague’s House Salad

    mixed baby lettuce, red onions, cucumber, feta, sugarcane vinaigrette (gluten free) - 12

  • Gulf Shrimp Remoulade

    Boston bibb lettuce cup, pickled red onion, boiled egg (gluten free) - 15

Entrées

  • Pork Madison

    panko-crusted, pan-seared pork, lea & perin butter, crawfish, fried capers, whipped sugarcane sweet potato - 32

  • Filet Luizziane

    8 oz. filet mignon, asparagus, green onion béarnaise sauce, garlic mash (add satuéed shrimp +9) (gluten free) - 52

  • New Orleans Style BBQ Shrimp & Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits (gluten free) - 28

  • Lion's Mane Cake

    Two crisped mushroom cakes atop of bed of chickpea purée with roasted garlic, house remoulade & a lemon white wine roasted asparagus - 26

  • Chicken Pontalba

    Airline chicken breast, tasso, mushrooms, fingerling potatoes, béarnaise sauce - 27

  • Gulf Fish Couvillion

    herbs, shrimp, beurre rouge, brown butter fingerling potatoes, haricot verts (gluten free) - 36

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

Drink Specials

Bottomless Mimosas – $24

*not available during Lundi & Mardi Gras

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 - 15

  • New Orleans Barbecued Shrimp

    grilled French bread (gluten free) - 16

  • Mushroom Crêpes

    goat cheese, truffled mushroom salad, balsamic reduction - 16

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 (gluten free) - 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

  • Gulf Shrimp Remoulade Salad

    Boston bibb lettuce cup, pickled red onion, boiled egg (gluten free) - 23

  • Oyster Po'boy

    Flash fried oysters served on local French bread, dressed with lettuce and tomatoes, fries - 21

Entrées

  • Tujague's Brisket Bowl

    tender brisket, peppers, onion, tomatoes and garlic tossed with fried new potatoes, topped with fried eggs (gluten free) - 24

  • Croque Madame

    toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 19

  • New Orleans Style BBQ Shrimp and Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits (gluten free) - 25

  • Tujague's Chicken Biscuit

    fried chicken thighs glazed with crystal honey sauce, served on a buttermilk biscuit with country gravy - 19

  • Eggs Guichet

    Andouille hash, red bean puree, egg, crispy tasso ham (gluten free) - 21

  • Omelet du jour

    Ask your server for today's selection (gluten free) - 19

  • Fried Oyster Benedict

    Poached eggs, creamed spinach, English muffin, fried oyster, sauce choron - 23

Sides

  • Applewood Smoked Bacon

    (gluten free) - 7

  • Buttermilk Biscuit with honey
    - 5
  • Home Fried Potatoes

    (gluten free) - 5

  • Stone Ground Grits

    (gluten free) - 6

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

Join us for our annual Rosé Luncheon on Friday, June 2oth! Executive Chef JD Eubanks has created a three course menu for the occasion. Specially priced rosé will be available. Don’t forget to dress the part and “think pink” for this fantastic celebration! $55 per person plus tax and gratuity (does not include beverages) Please note that this will be the only menu available for Friday’s Lunch service.

First Course

  • Crab Ravigote

    Sweet Creole ravigote, jumbo lump crab, fresh chives, crispy fried shallot, paprika oil, baby greens, and a zesty okra-satsuma relish

  • Oyster Artichoke Bisque

    Silky bisque finished with crispy fried artichoke hearts, oysters en croûte, and lemon-chive oil

  • Pickled Shrimp Terrine

    Chilled, boiled shrimp tossed in mustard seeds, served with a pickled beet salad and crisp baguette toast points

  • Charred Oysters

    Crème fraîche lemon cream, orange zest, pepper jelly, and charred green onion gremolata

Second Course

  • Smoked Hanger Steak

    Brown butter–basted, reverse-seared hanger steak paired with smoked tomato and okra, topped with crunchy sweet potato shreds and a blackberry demi-glace

  • Speckled Trout

    Roasted white asparagus served with satsuma jam–glazed purple potatoes

  • Chicken Pontalba

    Airline chicken breast with tasso, sautéed mushrooms, golden fingerling potatoes, and béarnaise sauce

Third Course

  • Strawberry Rose Hand Pie

    Flaky strawberry pie with clove sugar, floral rose-strawberry sauce, and a brûléed marshmallow topping

  • Crème brûlée

    creamy vanilla custard with a perfectly caramelized sugar crust.