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
Appetizers
-
Shrimp Remoulade On Fried Green Tomatoes
mixed greens, red remoulade sauce - 14
-
Crawfish Au Gratin
Louisiana crawfish tails folded into our mornay sauce with gruyère cheese, baked and served with French bread crostini - 15
-
Boudin Balls
house made, served with pepper jelly - 13
-
Roasted Mushroom Crêpes
two savory crêpes filled with an herb goat cheese, topped with a truffled mushroom salad and reduced balsamic - 15
-
Crispy Pork Belly
Parmesan polenta, pepper jelly gastrique - 15
Soups
-
Crawfish Chowder
- 10 -
Gumbo du Jour
- 10 -
Soup du Jour
- 10 -
Trio of Soups
a demi serving of three soups: chowder, gumbo and soup du jour - 11
Salads
-
Tujague’s House Salad
mixed baby lettuce, red onion, cucumber, feta, finished with sugar cane vinaigrette - 10
-
Wedge Salad
wedge of iceberg lettuce with buttermilk dressing, applewood smoked bacon, onions, tomato, crumbled bleu cheese - 12
Entrées
-
Grilled Gulf Fish
served on a new potato and caramelized onion hash, lemon butter sauce and topped with seared shrimp - 32
-
Shrimp and Grits
pan seared gulf shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits - 25
-
BBQ Shrimp Ribeye
12oz ribeye, grilled over an open flame, topped with New Orleans-style BBQ shrimp, served with roasted garlic mashed potatoes - 45
-
Herb Chicken
pan roasted chicken breast, served on Parmesan polenta, natural reduction and truffled mushroom salad - 26
-
Panned Veal and Pasta
pan sautéed breaded veal, served with Louisiana Crawfish and roasted mushroom pappardelle, topped with grated Parmesan - 32
-
Grilled Duroc Pork Chop
thick cut bone-in chop, with sweet potato mash, braised greens and pepper jelly gastrique - 28
-
Grilled Filet Mignon
A 6oz filet of beef, served with asparagus, roasted pearl onions and sauce chasseur - 42
Sides
-
Stone Ground Grits
- 6 -
Vegetable Du Jour
- 6 -
New Potato Mash
- 6 -
Parmesan Tossed Pappardelle
- 5
Drink Specials
Bottomless Mimosas – $18
Appetizers
-
Fried Green Tomatoes
with a red remoulade sauce - 12
-
Pain Perdu
local French bread dipped in rich custard and griddled, topped with a bananas foster sauce - 14
-
Boudin Balls
house made served with pepper jelly - 13
-
Seafood Crêpes
two crêpes filled with herb goat cheese, with gulf shrimp and crawfish in a rich béchamel sauce - 17
-
Crawfish Bread Pudding
savory bread pudding enhanced with mushrooms, tomatoes and onions, topped with a saute of Louisiana crawfish tails finished with our house étouffée sauce - 17
Soups
-
Crawfish Chowder
- 10 -
Gumbo du Jour
- 10 -
Soup du Jour
- 10 -
Trio of Soups
a demi serving of three soups: chowder, gumbo and soup du jour - 11
Sandwiches and Salads
-
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 - 15
-
Fried Shrimp Po-Boy
flash fried gulf shrimp served on local French bread, dressed with lettuce and tomato with fries - 16
-
Croque Madame
toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 17
-
Tujague's Shrimp Salad
poached gulf shrimp, couscous, cucumber, pickled red onion, seasonal greens, tossed in a Dijon vinaigrette and herb yogurt - 19
-
Fried Chicken Salad
bibb lettuce, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 17
Entrées
-
Shrimp and Grits
pan seared gulf shrimp simmered in a New Orleans-stye BBQ sauce, served over stone ground grits - 22
-
Cochon de Lait Benedict
buttermilk biscuits, topped with cochon de lait pork, poached eggs and sauce choron, served with haricot vert - 23
-
Vegetable Omelet
daily selection of vegetables, baby greens salad - 14
-
Eggs Madison
house made chorizo sausage, onion, potatoes and cheddar cheese hash, topped with fried eggs and chimichurri - 17
-
Grilled Gulf Fish
served on a new potato and caramelized onion has, lemon butter sauce and topped with seared shrimp - 25
-
Veal Grillades and Grits
tender medallions of veal smothered in a traditional grillade sauce over stone ground grit cakes, finished with a pea shoot pepper salad - 26
Sides
-
Applewood Smoked Bacon
- 6 -
Buttermilk Biscuits with Honey
- 5 -
Home Fried Potatoes
- 5 -
Stone Ground Grits
- 5
Desserts
-
Crème Brûlée
- 8 -
Bananas Foster Banana Cream Pie
- 10 -
Seasonal Bread Pudding
with rum sauce - 9
-
Dark Chocolate Mousse
with sweet double cream and chocolate shavings - 8
-
Double Lemon Tarte
with seasonal fruit - 9
-
King Cake Pain Perdu
layered with a fluffy cream cheese filling - 12
First Course
choice of…
Creole Tomato Salad
with burrata cheese, shaved sweet onions,
peppery arugula and basil vinaigrette, finished with reduced balsamic
Crawfish Au Gratin
Louisiana crawfish tails folded into our mornay sauce with gruyere cheese,
baked and served with French bread crostini
Second Course
choice of…
Pan Roasted Gulf Fish
served over orzo pasta with leeks, mushrooms, red onions and capers,
topped with a smoked mussel and pea shoot salad
Grilled Filet Mignon
twice baked Yukon gold potato with bleu cheese, wilted spinach,
then finished with a green pepper corn au poivre sauce
Grilled Duroc Pork Chop
thick cut bone-in chop, with sweet potato mash, braised greens and
pepper jelly gastrique
Third Course
choice of…
Blueberry Cobbler
with a spiced crumble topping and cream cheese ice cream
Crème Brulee
$65 per person plus tax and gratuity