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TASTE OUR 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 – Shrimp Rémoulade

2nd Course – Gumbo or Turtle Soup

3rd Course – Brisket Appetizer

4th Course – Your Choice of Entrée

5th Course – Bread Pudding

ADD $31 TO THE PRICE OF ANY ENTRÉE TO PARTAKE IN OUR FIVE COURSE TABLE D’HÔTE

Appetizers

  • Charbroiled Oysters

    1/2 Dozen, butter, garlic, parsley, Parmesan, house seasoning - 14

  • Charbroiled Oysters

    Dozen, butter, garlic, parsley, Parmesan, house seasoning - 24

  • Fried Green Tomatoes

    boiled gulf shrimp and red remoulade sauce - 15

  • Crispy Pork Belly

    Parmesan polenta, pepper jelly gastrique - 15

  • Boudin Balls

    house made, served with pepper jelly - 13

  • Tujague's Famous Brisket Appetizer

    boiled beef brisket, frisée, grilled onion, horseradish sauce - 13

  • Oysters En Brochette

    bacon wrapped fried oysters with wilted spinach, crystal butter sauce, tomato jam - 16

  • Shrimp and Goat Cheese Crêpes

    two savory crêpes filled with an herb goat cheese, topped with gulf shrimp and a tomato chardonnay sauce - 15

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

  • Shrimp Rêmoulade

    boiled gulf shrimp, chopped egg, red onion, chiffonade romaine lettuce, red remoulade sauce - 14

  • Wedge Salad

    wedge of iceberg lettuce with buttermilk dressing, applewood smoked bacon, onions, tomato, crumbled bleu cheese - 12

Entrées

  • Gulf Fish Almondine

    pan sauteed filet of fish, served with haricot vert and finished with toasted almonds, lemon, butter and thyme - 29

  • Pan Roasted Maple Leaf Duck Breast

    with foie gras mashed potatoes, wilted spinach and orange rosemary demi-glace - 29

  • Shrimp and Grits

    pan seared gulf shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits - 25

  • Grilled Ribeye

    12oz ribeye, house seasoned, with new potato mash, haricot vert and marinated smoked onions - 38

  • Herb Chicken

    pan roasted chicken breast, served on Parmesan polenta, natural reduction and truffled mushroom salad - 26

  • Grilled Duroc Pork Chop

    thick cut bone-in chop, with sweet potato and carrot puree, braised greens and pickled mustard seeds - 28

Sides

  • Stone Ground Grits
    - 6
  • Vegetable Du Jour
    - 6
  • New Potato Mash
    - 6
  • Parmesan Tossed Linguini
    - 5

Drink Specials

Bottomless Mimosas – $18

25 Cent Martinis

Appetizers

  • Charbroiled Oysters

    1/2 dozen, butter, garlic, parsley, Parmesan, house seasoning - 14

  • Charbroiled Oysters

    dozen, butter, garlic, parsley, Parmesan, house seasoning - 24

  • Fried Green Tomatoes

    with boiled gulf shrimp and red remoulade sauce - 15

  • 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

  • Oysters en Brochette

    bacon wrapped fried oysters with wilted spinach, crystal butter sauce, tomato jam - 16

  • Granola Yogurt Parfait

    honey lemon yogurt layered with granola, dried cherries and raisins - 9

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

  • Brisket Po-Boy

    our traditional brisket served on French bread, dressed with lettuce and tomato with fries - 15

  • Tujague's Shrimp Salad

    poached gulf shrimp, couscous, cucumber, pickled red onion, seasonal greens, tossed in a Dijon vinaigrette and herb yogurt - 18

  • Fried Chicken Salad

    bibb lettuce, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 17

  • Steak Salad

    grilled tenderloin tips of beef, served with a wedge of romaine lettuce, red onion, grape tomatoes, mushroom, crumbled bleu cheese and herb vinaigrette - 21

Entrées

  • Eggs Decaur

    boiled beef brisket, served with home fried potatoes, grilled onions, fried eggs and sauce choron - 16

  • Shrimp and Grits

    pan seared gulf shrimp simmered in a New Orleans-stye BBQ sauce, served over stone ground grits - 22

  • Crab Cake Benedict

    peppery blue crab cakes with poached eggs, roasted corn sauce and chive hollandaise - 21

  • 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

  • Pulled Pork Benedict

    slow roasted pulled pork, tossed in a pepper jelly barbecue sauce with poached eggs over an English muffin, finished with chive hollandaise - 16

  • Gulf Fish du Jour

    grilled and served with new potato mash, haricot vert and tomato-basil beurre blanc - 23

Sides

  • Applewood Smoked Bacon
    - 6
  • Buttermilk Biscuits with Honey
    - 5
  • Home Fried Potatoes
    - 5
  • Stone Ground Grits
    - 5
  • English Muffin
    - 4

This is the ONLY menu available on Thanksgiving Day.

MENU

1st Course

Autumn Bisque

herb oil | creme fraiche | roasted pumpkin seeds

2nd Course

Apple Walnut Salad

crisp romaine hearts | julienne apples | red onion | candied walnuts | blue cheese vinaigrette

3rd Course

choice of…

Roasted Maple Leaf Duck Leg

white bean cassoulet | lamb | smoked sausage | French breadcrumbs

Braised Pork Shank

southern style mustard greens | Louisiana pepper jelly barbecue sauce

Pan Seared Gulf Fish

creamed leeks | pickled vegetables | herb salad

Grilled Petite Filet Mignon

celeriac puree | asparagus | tarragon butter

Tujague’s Traditional Turkey Dinner

sliced oven roasted Turkey | oyster dressing | mashed potatoes | haricot vert | giblet gravy | cranberry sauce

4th Course

New Orleans Bread Pudding

with butter rum sauce

 

$54 per person*

Executive Chef Gus Martin

*pricing excludes tax and gratuity

This is the ONLY menu available on Christmas Day.

MENU

1st Course

Autumn Bisque

herb oil | creme fraiche | roasted pumpkin seeds

2nd Course

Apple Walnut Salad

crisp romaine hearts | julienne apples | red onion | candied walnuts | blue cheese vinaigrette

3rd Course

choice of…

Roasted Maple Leaf Duck Leg

white bean cassoulet | lamb | smoked sausage | French breadcrumbs

Braised Pork Shank

southern style mustard greens | Louisiana pepper jelly barbecue sauce

Pan Seared Gulf Fish

creamed leeks | pickled vegetables | herb salad

Grilled Petite Filet Mignon

celeriac puree | asparagus | tarragon butter

4th Course

New Orleans Bread Pudding

with butter rum sauce

 

$60 per person*

Executive Chef Gus Martin

*pricing excludes tax and gratuity

This is the ONLY menu available on Christmas Eve during dinner service.

MENU

1st Course

choice of…

Duck and Mushroom Crepes

served with rosemary cream

Roasted Pear and Gorgonzola Salad

mixed baby greens | spiced pecans | red onion | Champagne vanilla vinaigrette

Oysters Decatur

plump Louisiana oysters flash fried | wilted spinach | Crystal butter sauce | tomato bacon jam

2nd Course

Seafood Gumbo

local popcorn rice

3rd Course

choice of…

Seafood Courtbouillon

creole style with plump oysters | blue crab meat | gulf fish | served with Louisiana popcorn rice

Grilled Double Cut Pork Chop

New Orleans-style oyster dressing | rosemary reduction sauce

Garlic Crusted Gulf Fish

served with seared shrimp | winter root vegetable succotash

Grilled Petite Filet Mignon

sweet onion mashed potatoes | wilted spinach | sauce chasseur

4th Course

choice of…

Creme Brulee

fresh fruit

Apple Walnut Spice Cake

vanilla bean ice cream | salted caramel sauce

 

$56 per person*

Executive Chef Gus Martin

*pricing excludes tax and gratuity