Tujague’s is the second oldest restaurant in New Orleans. This French Quarter institution has been serving traditional New Orleans cuisine to locals and visitors alike for more than 160 years.
Lore states that brunch originated here, as did the Grasshopper cocktail. Homages to the restaurant’s long and colorful history abound within the interior of the building from the classic 19th century architecture to memorabilia on the walls.
Menu items such as the Gulf Fish Pontchartrain and the Creole Turtle Soup meld French traditions with New Orleans fare and flare. Our famous five course menu is still served nightly; but have no fear, the menu is no longer pre-fixe, so those less ravenous diners can join in too.
If you want a quintessential New Orleans experience filled with history and local fare, Tujague’s is your place.
Tujague's Dinner Menu
Menu and prices subject to change
ENJOY OUR TRADITIONAL 5 COURSE MEAL INCLUDING
Shrimp Remoulade, Creole Turtle Soup or Gumbo du Jour, Brisket Appetizer, Entrée, and Dessert
– add $31 to any Entrée
APPETIZERS
Charbroiled Oysters
1/2 Dozen - 11
Charbroiled Oysters
Dozen - 19
Crawfish and Goat Cheese Crepes
Served with a Chardonnay creole cream - 14
Shrimp Absinthe
Gulf shrimp, absinthe fennel cream, house-made buttermilk biscuit - 14
Oysters en Brochette
Bacon-wrapped Louisiana oysters flash-fried with creole meunière sauce over French bread toast points - 14
Fried Green Tomato with Shrimp Ravigote
Pan-fried green tomato topped with crab-boiled Gulf shrimp - 14
Crawfish & Wild Mushroom Gnocchi
House-rolled gnocchi with crawfish in a wild mushroom cream - 15
SOUPS
Gumbo du Jour - 9 Creole Turtle Soup - 10
SALADS
Oyster Wedge
Fried Gulf oysters, Maytag blue cheese, shaved red onion, beefsteak tomatoes, applewood-smoked bacon served with caramelized buttermilk onion dressing - 12
Shrimp Remoulade
Romaine lettuce, crab-boiled Gulf shrimp served with a traditional red remoulade sauce - 11
Salad Midi
Champagne marinated vine ripe tomatoes, kalamata olives, goat cheese, fresh basil, avocado and extra virgin olive oil - 12
Tujague’s House Salad
Tuscan mix, beefsteak tomatoes served with Steen’s creole mustard vinaigrette - 8
ENTRÉES
Gulf Puppy Drum Pontchartrain
Topped with Gulf shrimp, artichokes and beurre blanc, served with Yukon gold mashed potatoes and steamed broccoli - 30
Classic New Orleans Trout Amandine
Served with Yukon gold mashed potatoes, haricot vert and creole meunière - 29
Crawfish & Wild Mushroom Gnocchi
House-rolled gnocchi with crawfish in a wild mushroom cream - 29
Abita Amber BBQ Shrimp and Grits
Gulf shrimp with an Abita Amber New Orleans-style barbecue butter served with stone ground grits - 26
Vegetarian Gnocchi
House-rolled gnocchi with seasonal vegetables and cream - 25
Roast Duckling Madison
Topped with raspberry fig gastrique, served with parslied Brabant potatoes and braised Swiss chard - 29
Filet Mignon
8 ounce center cut filet mignon topped with maitre d' butter, served with Yukon gold mashed potatoes and broccoli - 38
Veal Oscar
Sauteed veal cutlet, Brabant potatoes, asparagus and sauce béarnaise - 32
Grilled Double Cut Pork Chop
Topped with Steen's cane apple glaze, served with roasted sweet potatoes and Swiss chard - 29
Tujague’s Brisket
House specialty boiled brisket of beef served with creole horseradish sauce, Yukon gold mashed potatoes and steamed broccoli - 26
Chicken Pontalba
Airline breast served on a bed of Brabant potatoes, green onions, Nueske ham and mushrooms, topped with sauce béarnaise - 27
Tujague's Brunch Menu
Menu and prices subject to change
$15 Bottomless Mimosas
AND
$4 Brunch Beverages of…
House Wines, Well Brand Cocktails, Bloody Marys & Mimosas
(Friday – Sunday)
STARTERS
Charbroiled Oysters
1/2 Dozen - 11
Charbroiled Oysters
Dozen - 19
Crawfish and Goat Cheese Crepes
Served with a Chardonnay creole cream - 14
Fried Green Tomato with Shrimp Ravigote
Pan-fried green tomato topped crab-boiled Gulf shrimp - 14
Oysters en Brochette
Bacon-wrapped Louisiana oysters flash-fried with creole meunière sauce over French bread toast points - 14
SOUPS & SALADS
Gumbo du Jour - 9 Creole Turtle Soup - 10
Tujague's House Salad
Tuscan mix, beefsteak tomatoes served with Steen’s creole mustard vinaigrette - 8
Shrimp Cobb Salad
Romaine lettuce, crab-boiled Gulf shrimp, boiled egg, crispy bacon, cherry tomatoes and avocado served with a Steen's creole mustard vinaigrette - 18
ENTRÉES
Louisiana Crawfish Hash
Crawfish tails, Brabant potatoes and bell peppers, topped with two poached eggs and a classic hollandaise sauce - 19
Eggs Benedict
Two poached eggs and Canadian bacon served atop an English muffin, topped with classic hollandaise sauce, served with steamed asparagus and Brabant potatoes - 15
Grillades and Grits
Tender grillades of veal in a creole brown gravy sauce, served with stone ground grits - 24
Classic New Orleans Trout Amandine
Topped creole meunière, served with Brabant potatoes and steamed haricot vert - 26
Grilled Gulf Fish
Grilled Gulf fish du jour topped with a light lemon butter, served with Brabant potatoes and steamed broccoli - 19
Seafood Courtbouillon
Gulf fish, oysters and shrimp cooked in a creole tomato broth served over rice - 18
Crawfish Étouffée
Louisiana crawfish tails simmered in a spicy sauce, served over rice - 16
Abita Amber BBQ Shrimp and Grits
Gulf shrimp with an Abita Amber New Orleans-style barbecue butter, served with stone ground grits - 16
Red Beans and Rice
Ms. Brenda's traditional red beans and rice, served with sausage - 13
Tujague's Brisket
House specialty served with creole horseradish sauce, Yukon gold mashed potatoes and steamed broccoli - 17
Chicken Pontalba
Airline breast topped with sauce béarnaise, served on a bed of Brabant potatoes, green onions, Nueske ham and mushrooms - 16
Soft Shell Crab BLT Po-Boy
Lightly dusted pan-fried softshell crab, hickory-smoked thick cut bacon, lettuce, tomato and a Tabasco mayo on French bread - 16
Peacemaker Po-Boy
Fried shrimp, fried oysters, lettuce, tomato and mayo on French bread - 17
Place Categories: Bar Dining, Cajun / Creole Restaurants, Cuisine, Features, Southern Restaurants and Weekend Brunch