Tujague's Restaurant

Served with a chardonnay creole cream.

Pan fried green tomato topped crab boiled gulf shrimp.

Bacon wrapped Louisiana oysters flash-fried with creole meuniere sauce over French bread toast points.

Lake Pontchartrain jumbo lump crab, creamy bechamel and hollandaise glasage.

1/2 dozen.

Tuscan mix, beefsteak tomatoes served with steen’s creole mustard vinaigrette.

Louisiana strawberries, spinach, candied pecans and goat cheese served with a balsamic vinaigrette.

Romaine lettuce, crab boiled gulf shrimp, boiled egg, crispy bacon, cherry tomatoes and avocado served with a steen's creole mustard vinaigrette.

Two poached eggs and Canadian bacon served atop an English muffin, topped with classic hollandaise sauce, served with steamed asparagus and Brabant potatoes.

Two poached eggs and crispy pancetta served atop a toasted brioche, topped with classic sauce choron, served with steamed asparagus and Brabant potatoes.

Tender grillades of veal in a creole brown gravy sauce, served with stone ground grits

Brioche bread brulee with raw sugar, applewood-smoked bacon and warm Steen’s cane syrup served with a seasonal fruit plate.

Louisiana blue crabmeat, avocado and brie.

Topped creole meuniere, served with Brabant potatoes and steamed haricot vert.

Grilled Gulf fish du jour topped with a light lemon butter, served with Brabant potatoes and steamed broccoli.

Gulf fish, oysters and shrimp cooked in a creole tomato broth served over rice.

Gulf shrimp with an Abita Amber New Orleans-style barbecue butter, served with stone ground grits.

House specialty served with creole horseradish sauce, Yukon gold mashed potatoes and steamed broccoli.

Lightly dusted pan-fried softshell crab, hickory-smoked thick cut bacon, lettuce, tomato and a Tabasco mayo on French bread.

Fried shrimp, fried oysters, lettuce, tomato and mayo on French bread.

Crawfish tails, brabant potatoes and bell peppers, topped with two poached eggs and a classic hollandaise sauce.

Romaine lettuce, crab boiled gulf shrimp served with a traditional red remoulade sauce.

Fried Gulf oysters, maytag blue cheese, shaved red onion, beefsteak tomatoes, applewood smoked bacon served with caramelized buttermilk onion dressing.

Champagne marinated vine ripe tomatoes, kalamata olives, goat cheese, fresh basil and extra virgin olive oil.

Romaine lettuce, shaved red onions, blue cheese crumbles, cucumber, cherry tomatoes and roasted pecans tossed in a Steen’s creole mustard vinaigrette.

Romaine lettuce, crab-boiled Gulf shrimp, boiled egg, crispy bacon, cherry tomatoes and avocado tossed in a Steen’s creole mustard vinaigrette.

Boiled brisket of beef or ½ po boy oyster, shrimp or brisket or seafood court bouillon.

White chocolate bread pudding with maker’s mark caramel sauce.

House specialty boiled brisket of beef served with creole horseradish sauce, Yukon gold mashed potatoes and steamed broccoli.

Gulf shrimp with an abita amber new orleans-style barbecue butter, served with stone ground grits .

Gulf fish, oysters and shrimp cooked in a creole tomato broth served over rice

Grilled Gulf fish du jour topped with a light lemon butter, served with Yukon gold mashed potatoes and steamed broccoli.

Dressed with lettuce, tomato and horseradish sauce.

Dressed with lettuce, tomato and mayo.

Lightly dusted pan-fried softshell crab, hickory-smoked thick cut bacon, lettuce, tomato and Tabasco mayo on French bread.

Bacon-wrapped Louisiana oysters flash-fried with creole meunière sauce over French bread toast points

Served with a chardonnay creole cream.

Pan fried green tomato topped with crab boiled gulf shrimp.

Gulf shrimp, absinthe fennel cream and house made buttermilk biscuit.

House-rolled gnocchi with jumbo lump Louisiana crabmeat in a wild mushroom cream.

Lake Pontchartrain jumbo lump crab, creamy bechamel and hollandaise glasage.

Fried gulf oysters, maytag blue cheese, shaved red onion, beefsteak tomatoes, applewood-smoked bacon served with caramelized buttermilk onion dressing.

Tuscan mix, beefsteak tomatoes served with Steen’s creole mustard vinaigrette.

Romaine lettuce, crab boiled Gulf shrimp served with a traditional red remoulade sauce.

Champagne marinated vine ripe tomatoes, kalamata olives, goat cheese, fresh basil, avocado and extra virgin olive oil.

Topped with gulf shrimp, artichokes, lump crabmeat beurre blanc, served with yukon gold mashed potatoes and steamed broccoli.

Served with yukon gold mashed potatoes, haricot vert and creole meuniere.

Airline breast served on a bed of brabant potatoes, green onions, nueske ham and mushrooms, topped with sauce béarnaise.

House specialty boiled brisket of beef served with creole horseradish sauce, yukon gold mashed potatoes and steamed broccoli.

Gulf shrimp with an abita amber new orleans-style barbecue butter served with stone ground grits.

Topped with steen's cane apple glaze, served with roasted sweet potatoes and Swiss chard .

Sauteed veal cutlet, brabant potatoes, asparagus, jumbo lump crabmeat and sauce béarnaise.

8 ounce center cut filet mignon topped with maitre d' butter, served with yukon gold mashed potatoes and broccoli.

House rolled gnocchi with seasonal vegetables and cream.

House rolled gnocchi with jumbo lump Louisiana crabmeat in a wild mushroom cream.