Wine pairing recommendations available in house for all menu items
Table d'Hôte (2 1/2 Hour Experience)
Table d'hôte was the only menu served at Tujague's from 1856-2013. Partake in the five course tradition. Add $32 to The Price of Any Entrée. Full table participation is required. Not available during the month of December. $35 additional for optional Wine Pairing
First Course
Demi Shrimp Remoulade
Second Course
Gumbo du Jour or Turtle Soup
Third Course
Shrimp & Artichoke Au Gratin
Fourth Course
Your Choice of Entrée
Fifth Course
Bread Pudding
Starters
Boudin Balls$15.00
house made, served with pepper jelly
Tasso Gnocchi$18.00
House-made gnocchi, Louisiana tasso ham, tomato, red wine cream, chives, pickled red & green peppers
Fried Green Tomato Ravigote$16.00
with shrimp
Shrimp Crêpes$15.00
Boiled shrimp relish, créme fraiche, goat cheese, chives
Shrimp & Artichoke Au Gratin$16.00
Traditional gratin, béchamel, breadcrumbs & grated parmesan and lemon
Soups
Gumbo du Jour$12.00
Turtle Soup$12.00
Salads
Tujague's House Salad$12.00
Mixed greens, pickled beet medley, pickled radish, lemon zest, herbed goat cheese, pickled onions, smoked salt, candied pecans and mustard seeds, sweet creole vinaigrette
Gulf Shrimp Remoulade Salad$17.00
Traditional red remoulade, Boston bibb lettuce cup, pickled red onion, grape tomatoes, boiled egg
Madame Begue's Summer Wedge$14.00
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
Entrées
Frenched 10 oz Pork Chop$29.00
Citrus-brined pork chop, over a bed of dirty rice, smothered collard greens, Lea and Perrin butter, sautéed artichoke hearts
Brown Butter Flat Iron Steak$34.00
Brown butter reverse-seared 10 oz flat iron steak, smoked tomato and okra, white wine lemon asparagus, fried sweet potato shreds, creole beurre rouge
Gulf Fish Couvillion$34.00
Herbs, shrimp, beurre rouge, brown butter fingerling potatoes, haricots verts
Chicken Bonne Femme (Classic)$34.00
Classic Tujague’s dish of pan-fried salt and pepper brined half chicken, tossed with finely shaved fried potatoes, persil (fresh parsley and garlic)
Chicken Pontalba (Classic)$27.00
airline chicken breast, tasso ham, mushrooms, fingerling potatoes, béarnaise sauce
Shrimp Étouffée Over Green Onion Rice$24.00
a classic butter sauce with seafood stock, shrimp, trinity, and fresh lemon, with green onion rice
New Orleans Style BBQ Shrimp & Grits$26.00
pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits
Lion's Mane Cakes$26.00
two crisped mushroom cakes served over a chickpea purée with roasted garlic, roasted asparagus, and a housemade remoulade & lemon white wine sauce
Add-Ons
Sautéed Gulf Shrimp$12.00
Fried Oysters$14.00
Dessert
Seasonal Crumble$10.00
spiced crumble topping, ice cream
Grasshopper Ice Cream (non-alcoholic)$10.00
Specially made by Creole Creamery
Bread Pudding$10.00
pecan-praline sauce
Crème Brûlée$10.00
rich, creamy vanilla bean custard, carmelized sugar crust, seasonal berries (gluten-free)
