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
-
Blue Crab Fingers
with truffle vinaigrette - 18
-
Roasted Mushroom Crêpes
two savory crêpes filled with an herb goat cheese, topped with a truffled mushroom salad and reduced balsamic - 15
-
Shrimp Remoulade on Fried Green Tomatoes
mixed greens, red remoulade sauce - 14
-
Crispy Pork Belly
corn maque choux, pepper jelly gastrique - 15
-
Boudin Balls
house made, served with pepper jelly - 13
Soups
-
Turtle Soup
- 10 -
Gumbo du Jour
- 10 -
Soup du Jour
- 10 -
Trio of Soups
a demi serving of three soups: turtle, 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 with a panzanella salad of tomato, red onion, cucumber, house made croutons, arugula and lemon vinaigrette, finished with a basil emulsion - 32
-
BBQ Shrimp Ribeye
12oz ribeye, grilled over an open flame, topped with New Orleans-style BBQ shrimp, served with roasted garlic mashed potatoes - 45
-
Grilled Duroc Pork Chop
thick cut bone-in chop, with sweet potato mash, braised greens and pepper jelly gastrique - 28
-
Herb Chicken
pan sauteed chicken breast, roasted baby vegetables, natural reduction and a truffled mushroom salad - 26
-
Grilled Filet Mignon
A 6oz filet of beef, served with asparagus, roasted pearl onions and sauce chasseur - 42
-
Shrimp and Grits
pan seared gulf shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits - 25
Sides
-
Stone Ground Grits
- 6 -
Vegetable Du Jour
- 6 -
Mashed Potatoes
- 6 -
Parmesan Tossed Pappardelle
- 5
Drink Specials
Bottomless Mimosas – $18
Starters
-
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
-
Shrimp Crêpes
two crêpes filled with herb goat cheese, with gulf shrimp in a rich béchamel sauce - 17
Soups
-
Turtle Soup
- 10 -
Gumbo du Jour
- 10 -
Soup du Jour
- 10 -
Trio of Soups
a demi serving of three soups: turtle, 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
-
Tujague's Caesar Salad
crisp romaine lettuce, garlic croutons, shaved red onion and our house made caesar dressing, served with grilled marinated gulf shrimp - 19
-
Fried Chicken Salad
bibb lettuce, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 17
-
Croque Madame
toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 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
-
Eggs Madison
chorizo sausage, onion, potatoes and cheddar cheese hash, topped with fried eggs and chimichurri - 17
-
Grilled Gulf Fish
served with a panzanella salad of tomato, red onion, cucumber, house made croutons, arugula and lemon vinaigrette, finished with a basil emulsion - 25
-
Vegetable Omelet
daily selection of vegetables, baby greens salad - 14
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
Available for the entire month of August 2022
1st Course
-
Chicken and Sausage Gumbo
with Louisiana popcorn rice
-
Gulf Seafood Vol-au-vent
shrimp, oysters and gulf fish simmered in a shitake leek cream sauce, enhanced with tarragon
-
Heirloom Tomato Salad
burrata cheese, red onion and farm cut mixed greens with basil vinaigrette and a balsamic drizzle
2nd Course
-
Grilled Gulf Fish
served on a panzanella salad with cucumber, tomato, red onion, peppery arugula and basil, touched with a lemon caper vinaigrette
-
Roasted Duck and Chorizo Pappardelle
with mushrooms, English peas, leeks and rosemary
-
Tujague’s Surf and Turf
two tournedos of beef pan seared and served with garlic mashed potatoes, wilted spinach and gulf shrimp finished with sauce beurre rouge
3rd Course
-
Blueberry Cobbler
spiced crumble topping and vanilla bean ice cream
-
Bourbon Peach Cheesecake
-
$45 per person plus tax and gratuity
MENU
1st Course
Oyster Eggplant Soup
2nd Course
Roasted Beet Salad
mixed greens | picked red onion | spiced pecans | goat cheese | bacon vinaigrette
3rd Course
choice of…
Roasted Maple Leaf Duck Leg
white bean cassoulet | lamb | smoked sausage | French breadcrumbs
Pan Seared Pork Tournedos
roasted new potatoes | root vegetable puree | brown butter demi glace
Gulf Fish Almandine
haricot vert | toasted almonds | citrus butter sauce
Grilled Petite Filet Mignon
mashed potatoes | wilted spinach | red wine demi glace | onion jam
Tujague’s Traditional Turkey Dinner
sliced oven roasted Turkey | oyster dressing | mashed potatoes | haricot vert | giblet gravy | cranberry sauce
4th Course
Southern Sweet Potato Bread Pudding
with New Orleans praline sauce
$58 per person*
Executive Chef Gus Martin
*pricing excludes tax and gratuity