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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 – MUSHROOM CRÊPE

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 - 14

  • Crab Cake

    breaded & gently fried crab cake served with a Creole mustard beurre blanc - 17

  • New Orleans Barbecued Shrimp

    grilled French bread - 16

  • Mushroom Crêpes

    goat cheese, truffled mushroom salad, balsamic reduction - 16

  • Crawfish & Tasso Gnocchi

    House made gnocchi, local crawfish, tasso, tomato chardonnay cream - 17

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Salads

  • Tujague’s House Salad

    mixed baby lettuce, red onions, cucumber, feta, sugarcane vinaigrette - 12

  • Gulf Shrimp Remoulade

    Boston bibb lettuce cup, pickled red onion, boiled egg - 15

Entrées

  • Pork Madison

    pan-seared Gulf shrimp, New Orleans-style BBQ sauce, stone ground grits - 28

  • Pa Seared Scallops

    Farro, butternut squash, beurre rouge - 39

  • Stuffed Bell Pepper

    Ratatouille stuffed bell pepper, quinoa, sauteed greens - 26

  • Airline Chicken Breast

    creole cream cheese stuffed with sautéed spinach and potato pavé - 27

  • Low Country Shrimp & Grits

    Pan fried grit cake, smothered creole tomato sauce - 26

  • Gulf Fish Decatur

    Brabant potatoes, lump crab meat, crystal buerre blanc - 36

  • Filet Mignon

    6 oz Filet, fingerlings, heirloom carrots, black truffle demi - 44

Add-ons

  • Sautéed Gulf Shrimp
    - 12
  • Jumbo Lumb Crab
    - 17

Drink Specials

Bottomless Mimosas – $24

Starters

  • 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 - 16

  • Mushroom Crêpes

    goat cheese, truffled mushroom salad, balsamic reduction - 16

Soups

  • Turtle Soup
    - 12
  • Gumbo du Jour
    - 12

Sandwiches and Salads

  • Grilled Chicken Salad

    mixed baby greens, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 21

  • Fried Shrimp Po-Boy

    flash-fried gulf shrimp served on local French bread, dressed with lettuce & tomato, fries - 20

  • 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

  • Gulf Shrimp Remoulade Salad

    Boston bibb lettuce cup, pickled red onion, boiled egg - 23

Entrées

  • Shrimp and Grits

    pan-seared gulf shrimp, New Orleans-style BBQ sauce, stone-ground grits - 25

  • Tujague's Brisket Bowl

    tender brisket, peppers, onion, tomatoes and garlic tossed with fried new potatoes, topped with fried eggs - 24

  • Croque Madame

    toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 19

  • Tujague's Chicken Biscuit

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

  • Crawfish & Tasso Omelette
    - 21

Sides

  • Applewood Smoked Bacon
    - 7
  • Buttermilk Biscuit with honey
    - 5
  • Home Fried Potatoes
    - 5
  • Stone Ground Grits
    - 6