Reservations

2024 Réveillon Menu

Date: Sunday, December 1st - Tuesday, December 24th, 2024

Time: 5:00 pm - 9:00 pm

Location: Tujague's Restaurant

Come join us starting Sunday, December 1st to enjoy the holidays with Executive Chef Meg Gray’s Réveillon menu.

Allergen-friendly substitutions available upon request.

$67 per person exclusive of tax & gratuity.

Reservations available on Open Table, or by phone (504) 525-8676.

 

First Course

Soup du Jour

showcasing local, seasonal ingredients

 

Oyster Tujague’s

cornbread-stuffed oyster shell topped with a flash-fried oyster & hern-saint butter

 

Shrimp & Goast Cheese Crêpes

 

 

Second Course

Radicchio Orange Pecan Salad

radiicchio, 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

classic cassoulet

 

Braised Short Ribs

parmesan-chive polenta, wilted spinach, pomegranate red wine reduction

 

Pork Shank

roasted new potatoes, braised red cabbage, cider glaze

 

Fourth Course

Bread Pudding

eggnog sauce

  • Third Course

    • Bread Pudding

      eggnog sauce

      Third Course

      • Bread Pudding

        eggnog sauce

First Course

  • Whipped Feta

    sticky date almonds, hot maple drizzle, pomegranate seeds, crustini

  • 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

  • Pepper-Crusted Filet

    tri-colored carrots, romesco, & root vegetables with pommes fondantes and a bourbon molasses sauce

  • Low Country Shrimp & Grits

    corn grits with sautéed shrimp & a rich tomato gravy

  • Cranberry Orange Chicken

    wild rice pilaf, roasted butternut squash, kale & caramelized onions

  • Apricot & Spice Baked Ham

    rosemary garlic mashed potatoes, roasted Brussels sprouts

Third Course

  • Bread Pudding

    eggnog sauce

 

First Course

  • Whipped Feta

    sticky date almonds, hot maple drizzle, pomegranate seeds, crustini

  • 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

  • Pepper-Crusted Filet

    tri-colored carrots, romesco, & root vegetables with pommes fondantes and a bourbon molasses sauce

  • Low Country Shrimp & Grits

    corn grits with sautéed shrimp & a rich tomato gravy

  • Cranberry Orange Chicken

    wild rice pilaf, roasted butternut squash, kale & caramelized onions

  • Apricot & Spice Baked Ham

    rosemary garlic mashed potatoes, roasted Brussels sprouts

Third Course

  • Bread Pudding

    eggnog sauce

    First Course

    • Whipped Feta

      sticky date almonds, hot maple drizzle, pomegranate seeds, crustini

    • 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

    • Pepper-Crusted Filet

      tri-colored carrots, romesco, & root vegetables with pommes fondantes and a bourbon molasses sauce

    • Low Country Shrimp & Grits

      corn grits with sautéed shrimp & a rich tomato gravy

    • Cranberry Orange Chicken

      wild rice pilaf, roasted butternut squash, kale & caramelized onions

    • Apricot & Spice Baked Ham

      rosemary garlic mashed potatoes, roasted Brussels sprouts

    Third Course

    • Bread Pudding

      eggnog sauce

    First Course

    • Whipped Feta

      sticky date almonds, hot maple drizzle, pomegranate seeds, crustini

    • 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

    • Pepper-Crusted Filet

      tri-colored carrots, romesco, & root vegetables with pommes fondantes and a bourbon molasses sauce

    • Low Country Shrimp & Grits

      corn grits with sautéed shrimp & a rich tomato gravy

    • Cranberry Orange Chicken

      wild rice pilaf, roasted butternut squash, kale & caramelized onions

    • Apricot & Spice Baked Ham

      rosemary garlic mashed potatoes, roasted Brussels sprouts

    Third Course

    • Bread Pudding

      eggnog sauce