Menus
TABLE D’ HÔTE
Table d’hôte was the only menu served at Tujague’s from 1856-2013. Partake in the five course tradition.
1ST COURSE – HOUSE SALAD
2ND COURSE – SOUP DU JOUR
3RD COURSE – SHRIMP REMOULADE ON FRIED GREEN TOMATO
4TH COURSE – YOUR CHOICE OF ENTRÉE
5TH COURSE – BREAD PUDDING
ADD $32 TO THE PRICE OF ANY ENTRÉE
Full table participation is required
Starters
-
Gulf Shrimp Remoulade
Creole remoulade, fried green tomatoes - 15
-
Oysters Decatur
flash fried gulf oysters, seared polenta cake, smoked tomato sweet vermouth butter sauce, crisp bacon - 19
-
Roasted Mushroom Gnocchi
porcini mushroom cream, parmesan, cut herbs - 17
-
Shrimp Crêpes
two crêpes filled with herb goat cheese, with gulf shrimp in a rich béchamel sauce - 17
-
Boudin Balls
pepper jelly aioli - 14
-
Escargot
roasted garlic butter, fennel, leaks, grilled crostinis - 18
-
New Orleans Barbecued Shrimp
grilled French bread - 16
Soups
-
Turtle Soup
- 12 -
Soup du Jour
- 11 -
Gumbo du Jour
- 12
Salads
-
Tujague’s House Salad
mixed baby lettuce, red onions, cucumber, feta, sugarcane vinaigrette - 11
-
Wedge Salad
iceberg lettuce, buttermilk dressing, applewood smoked bacon, onions, tomatoes, crumbled bleu cheese - 12
Entrées
-
Shrimp and Grits
pan-seared Gulf shrimp, New Orleans-style BBQ sauce, stone ground grits - 27
-
Gulf Fish Almandine
citrus butter sauce, haricot vert, toasted almonds - 38
-
Pan Roasted Airline Chicken Breast
with farro and mushroom bourguignon - 26
-
Grilled Hanger Steak
green and red tomato chow chow, peppery arugula, roasted new potatoes, garlic bordelaise - 35
-
Braised Pork Shank
new potatoes, cabbage, caramelized onions, rosemary pork gravy - 32
-
Pan Seared Sea Scallops
saffron risotto, English peas, lardons, smoked tomato butter sauce - 38
-
Pan Seared Maple Leaf Duck
country dirty rice, pepper jelly gastrique, sweet potato hay - 36
Sides
-
Stone Ground Grits
- 7 -
Vegetable Du Jour
- 7 -
Mashed Potatoes
- 6 -
Parmesan Pappardelle
- 6
Add-ons
-
Sautéed Gulf Shrimp
- 12 -
Fried Oysters
- 14
Drink Specials
Bottomless Mimosas – $22
Starters
-
Gulf Shrimp Remoulade
fried green tomato, pickled red onion, chopped boiled egg, baby greens - 15
-
Shrimp Crêpes
two crêpes filled with herb goat cheese, with gulf shrimp in a rich béchamel sauce - 17
-
Pain Perdu
local French bread dipped in rich custard and griddled, topped with a bananas foster sauce (add fried chicken tenders for $5) - 15
-
Boudin Balls
house made served with pepper jelly - 14
-
New Orleans Barbecued Shrimp
grilled French bread - 15
-
Oysters Decatur
flash fried gulf oysters, seared polenta cake, smoked tomato sweet vermouth butter sauce, crisp bacon - 19
Soups
-
Turtle Soup
- 11 -
Gumbo du Jour
- 11 -
Soup du Jour
- 11
Sandwiches and Salads
-
Fried Chicken Salad
bibb lettuce, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 19
-
Fried Shrimp Po-Boy
flash fried gulf shrimp served on local French bread, dressed with lettuce and tomato, with fries - 19
-
Tujague's Cheeseburger
half pound ground angus chuck served on a brioche bun, dressed with American cheese, lettuce, tomato, red onion, and dill pickle with fries (add an egg $2) - 17
-
Grilled Gulf Shrimp & Farro Salad
red onion, peppers, garlic, grape tomatoes, chimichurri - 24
-
Fried Oyster Wedge Salad
corn fried oysters, iceberg lettuce, buttermilk dressing, applewood smoked bacon, onions, tomatoes, crumbled bleu cheese - 23
-
Croque Madame
toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 19
Entrées
-
Shrimp and Grits
pan seared gulf shrimp simmered in a New Orleans- style BBQ sauce, served over stone ground grits - 25
-
Pork Benedict
slow roasted pulled pork, poached eggs, onion gravy, English muffin, choron sauce, haricot vert - 23
-
Tujague's Brisket Bowl
tender brisket. peppers, onion, tomatoes and garlic tossed with fried new potatoes, topped with fried eggs - 24
-
Eggs Madison
chorizo sausage, onion, potatoes and cheddar cheese hash, topped with fried eggs and chimichurri - 19
-
Gulf Fish Almandine
citrus butter sauce, haricot vert, toasted almonds - 26
-
Tujague's Chicken Biscuit
fried chicken thigh glazed with crystal honey sauce, served on a buttermilk biscuit, country gravy - 18
-
Omelet Du Jour
- 17
Sides
-
Applewood Smoked Bacon
- 7 -
Buttermilk Biscuit with Honey
- 5 -
Home Fried Potatoes
- 5 -
Stone Ground Grits
- 6
Starters
-
Wedge Salad
Iceberg lettuce, buttermilk dressing, applewood smoked bacon, onions, tomato, crumbled bleu cheese
-
Tujague’s House Salad
Mixed baby lettuce, red onion, cucumber, feta, sugar cane vinaigrette
-
Boudin Balls
House made, served with pepper jelly
-
Shrimp & Goat Cheese Crepes
Two crêpes filled with herb goat cheese, with gulf shrimp in a rich béchamel sauce
-
Seafood Gumbo
-
Turtle Soup
Entrées
-
BBQ Shrimp and Grits
Sauteed shrimp, New Orleans-style BBQ sauce, stone ground grits - 46
-
Crab Cakes and Eggs
Two pan seared Louisiana crab cakes, poached eggs, roasted corn sauce, sauce choron - 48
-
Gulf Fish Almondine
Sauteed filet of fish, haricot vert, toasted almonds, citrus butter - 52
-
Herb crusted Lamb Chops
Celery root mash, roasted vegetables, rosemary demi glaze - 58
-
Grilled Filet Mignon
A 6 oz filet of beef served with potato mash, Haricot vert, chasseur sauce - 64
Desserts
-
Bread Pudding
-
Crème Brulee
-
Louisiana Strawberry Shortcake
Sweet double cream