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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

  • 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

  • Oyster En Brochette

    Canape of Oyster French Bread Crostini, Tomato Sugar Cane Jam,Balsamic Reduction, Orange Beurre Blanc, Candied Bacon - 16

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Salads

  • Tujague’s House Salad

    Mixed Greens, Pickled Beet Medley, Pickled Radish, Herbed Goat Cheese, Pickled Onions, Candied Pecans, Lemon Zest, Smoked Salt - 12

  • Gulf Shrimp Remoulade

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

  • Madame Begue Summer Wedge

    Butter Crunch Wedge, Orange Supremes, Truffled Okra Relish, Pickled onion, Grana Cheese, Candied Bacon Jam, Brown Butter Bread Crumbs, Chives, Dill Buttermilk Ranch Dressing - 13

Entrées

  • Brown Butter Flat Iron

    Brown Butter Reverse Seared 10 oz Flat Iron, Smoked Tomato and Okra , White Wine Lemon Asparagus, Fried Sweet Potato Shreds, Creole Beurre Rouge - 34

  • Frenched 12 oz Pork Chop

    Citrus Brined Pork Chop, Comes Sitting on a bed of Dirty Rice, Smothered Collard Greens, Lea and Perrin Butter, Sauteed Artichoke Hearts - 29

  • New Orleans Style BBQ Shrimp & Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits (gluten free) - 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) - 34

  • Shrimp Etouffee over Green Onion Rice

    A classic Butter sauce with Seafood stock, Shrimp, Trinity, and Fresh lemon, Served over Green Onion Parboiled Rice - 24

  • Chicken Bonne Femme

    Classic Tujague's dish of pan-fried salt & pepper brined half chicken, tossed with finely shaved fried potatoes and persil (freshly minced parsley & garlic)

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

Drink Specials

Bottomless Mimosas – $20

*not available during Lundi & Mardi Gras

Starters

  • Boudin Balls

    house made served with pepper jelly - 15

  • Fried Green Tomato Ravigote

    with shrimp - 16

  • Shrimp Crêpes

    boiled shrimp relish, créme fraiche, goat cheese, chives - 15

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Sandwiches and Salads

  • Madame Begue's Summer Wedge

    Butter crunch wedge, orange supremes, truffled okra relish, pickled onion, Grana Padano cheese, candied bacon jam, brown butter breadcrumbs, chives, dill buttermilk ranch dressing (can be Gluten Free) - 14

  • Tujague's Hot Roast Beef Debris Po Boy

    roasted & shaved top loin slow cooked in red wine, trinity, herbs & spices, served on French bread, dressed with a horseradish Cajun cream sauce, served with fries - 17

  • Tujague's Prime Burger

    half-pound Angus chuck burger served on a brioche bun, dressed with American Cheese, lettuce, tomato & red onion, served with fries - 17

  • Gulf Shrimp Remoulade Salad

    Boston bibb lettuce cup, pickled red onion, boiled egg (gluten free) - 16

  • Oyster Po'boy

    Flash fried oysters served on local French bread, dressed with lettuce and tomatoes, fries - 19

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 - 18

  • New Orleans Style BBQ Shrimp and Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits (gluten free) - 26

  • Tujague's Chicken Biscuit

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

  • Broiled Fish & Grits

    Boiled Gulf drum strips, Lea & Perrin butter, grated Grana Padano cheese, chives & a poached egg (gluten-free) - 26

  • Red Beans & Rice

    Traditional style red beans served with smoked andouille sausage & tasso ham, with rice & green onions (gluten free) - 19

  • Eggs Benedict of the Month

    ask you server about today's selection - 21

  • Pain Perdu

    Brioche French toast dusted with cinnamon sugar, espresso cream, strawberry rum syrup, candied pecans, powdered sugar, orange zest, & candied bacon - 22

  • Eggs Madison

    Chorizo sausage, onion, red potato & cheddar cheese hash, fried eggs, chimichurri (gluten-free) - 21

  • Shrimp Étouffée Omelet

    Sautéed tain-on shrimp, creole trinity, parmesan cheese - 24

Sides

  • Applewood Smoked Bacon

    (gluten free) - 7

  • Buttermilk Biscuit with honey
    - 5
  • Home Fried Potatoes

    (gluten free) - 5

  • Stone Ground Grits

    (gluten free) - 6

  • Candied Bacon
    - 9

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

Available 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, Nütrl - 4

Snacks

  • Fried Artichoke Hearts

    deep-fried artichoke hearts tossed in fresh lemon, parmesan & spices served with lemon caper aioli - 10

  • Oyster Canapés

    4 fried French bread toast points, tomato citrus jam, roasted garlic, fried oysters, lemon beurre blanc, & smoked salt - 12

  • Tujague's Smash Slider

    3 Angus sliders smashed with caramelized onions on Ha- waiian sweet bread with bacon jam, dijonaise, goat cheese & sweet potato shreads - 11

  • Creole Red Bean Dip

    mashed red beans with broiled pepper jack cheese, truffle okra citrus relish, chives, & French bread toast points - 11

  • French Fries

    fried to order, tossed in freshly grated parmesan & truffle oil - 8

In 1856, Tujague’s opened its doors across from the French Market, which housed stalls of fisherman & butchers who began selling product at dawn. Having eaten breakfast so early, they were hungry again before local establishments sold lunch. Therefore,Tujague’s began serving a late “Butcher’s Breakfast”, which is now known as the international tradition of brunch.

Only available during Brunch service.

$18.56 plus tax & gratuity.

Starters

  • Petit Salad

    mixed greens, pickled beet medley, orange supremes, goat cheese crumbles, lemon zest, candied pecans, sweet Creole vinaigrette

  • Gumbo du Jour

    Chef's daily Chicken & Sausage gumbo

  • Boudin Balls

    with house-made pepper jelly

Entrées

  • Tujague's Breakfast Platter

    Tujague’s chicken, pork, apple, & maple sausage, house-made biscuits with satsuma jam & butter, 2 eggs your way, grits or house potatoes

  • Eggs & Hash Skillet

    Andouille hash with red potatoes, peppers & onions, topped with hollandaise, poached eggs, & pickled green tomato relish

Celebrate the annual tradition of COOLinary with us at Tujague’s. Enjoy the folloing menu during dinner service for the month of August.

$48 plus tax & gratuity

Welcome Cocktail

  • French 75

    a sparkling blend of gin, lemon & bubbles

  • Sazerac

    New Orleans' iconic whiskey cocktail with a hint of absinthe & Peychaud's bitters

First Course

  • French Onion Soup

    Swiss & Gruyère cheese, chives, fried shaved pickled onion garnish, sherry & red wine

  • Red Wine Pear Salad

    Red wine poached pears, baby greens with a raspberry red wine vinaigrette, crumbled French Roquefort blue cheese, fried yuca chips, chives, pickled onions, and smoked sea salt

  • Summer Wedge Salad

    Butter crunch wedge, orange supremes, truffled okra relish, pickled red onion, Grana Padano cheese, candied bacon jam, brown butter bread crumbs, chives, dill buttermilk ranch dressing

Second Course

  • Pan Seared Smoked Gulf Fish

    Cold smoke seared Gulf Fish, roasted corn and pickled poblano pepper coulis, brown butter lemon risotto, fried sugarcane brussels sprouts topped with fried garlic

  • Broiled Flat Iron Steak

    Flat Iron steak topped with fried potato cracklings tossed in parmesan truffle, lemon, and sea salt, chilled lemon white wine asparagus salad and chimichurri rojo

  • Fried Stuffed Pork Chop

    Bone-in pork chop stuffed with boudin, a white bean cassoulet, fried pickled okra skins, Creole mustard Sherry reduction

Third Course

  • Dark Chocolate Bread Pudding

    traditional New Orleans Style with white chocolate ganache

  • Strawberry Pistacio Entremet

    Strawberry mousse, candied pistachios, white chocolate ganache, pistachio joconde

Friday, August 22 | Seating at 7:30 PM
$110 per person | 4 Courses + 4 Wine Pairings

Curious about orange wine? Wondering how a red wine can be served chilled? Join us at Tujague’s for Amber & Rouge Reverie on Decatur, a one-night-only wine dinner celebrating the vibrant world of orange and chilled red wines.

Chef JD Eubanks has crafted a bold, Asian-inspired four-course menu designed to pair perfectly with these expressive, unconventional wines. Wine Director Shay Williams will guide you through each pairing, offering insights into the varietals and the winemaking behind the bottles.

Let this be your introduction (or deep dive) into a more playful side of wine—and a perfect summer night in the French Quarter.

Reservations available on OpenTable

FIrst Course

  • Scallop Ceviche Hokaido

    Hokaido scallop ceviche with lime, lemon, and orange juice with zest, Steen’s sugarcane syrup, pickled sweet pepper, serrano, chive and parsley chimichurri with roasted red pepper

  • Pairing

    Scarbolo “Il Ramato,” Friuli-Venezia Giulia, Italy (Orange)

Second Course

  • Avocado and Pickled Beet Mousse

    Candied pickled beet tossed in a blackberry reduction with red wine, served over avocado mousse with yuca chips

  • Pairing

    Clos Roussely “Canaille” Gamay, Touraine, Loire Valley, France (Chilled Red)

Third Course (choice of)

  • Saffron Blood Orange Oysters over Crispy Rice Blood orange saffron reduction, crispy rice, tempura crisps topped with cornmeal-fried oyster

    Wine pairing: COS “Pithos” Grecanico, Sicily, Italy (Orange)

  • Miso Brown Butter Gulf Fish French cast iron skillet seared Gulf fish with miso green onion butter, wasabi soy, chilled cucumber salad, fried celery root, sweet rice, seaweed dust and toasted sesame seed

    Wine Pairing: Domaine Jacky Preys & Fils “Vielle Vigne Nature” Chenin Blanc, Vin de France, France (Orange)

  • Korean Fried Chicken with Crystal Glaze Korean-style crispy chicken brined then wet batter fried, tossed in Crystal Hot Sauce sweet glaze over kimchi collard greens, pickled radish root, and fried yam root with toasted sesame seed

    Wine Pairing: Domaine Jacky Preys & Fils “Vielle Vigne Nature” Chenin Blanc, Vin de France, France (Orange)

Fourth Course

  • Lychee and Espresso fried Cheesecake

    Red wine sugarcane lychee reduction drizzled onto an espresso white chocolate fried cheesecake

  • Pairing

    Teliani Valley “Kindzmarauli” Saperavi, Kakheti, Georgia [the country)] (Chilled Red)