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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 - 12

  • Charbroiled Oysters

    Dozen - 20

  • Fried Green Tomatoes

    crab-boiled shrimp, remoulade, tomato and corn relish - 14

  • Brussels Sprouts

    deep fried, tossed with a pepper jelly crystal hot sauce, Parmesan - 10

  • Boudin Balls

    house made, served with pepper jelly - 13

  • Tujague's Famous Brisket Appetizer

    boiled brisket of beef, creole horseradish sauce - 12

  • Oysters Braden

    crispy corn fried oysters, remoulade sauce, bacon shaved eggs, crystal butter sauce - 13

  • Creole Tomato Toast

    sourdough bread, creole tomatoes, whipped goat cheese, balsamic glaze, basil - 10

Soups

  • Turtle Soup
    - 9
  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 8
  • Trio of Soups

    a demi serving of three soups: turtle, gumbo and soup du jour - 10

Salads

  • Tujague’s House Salad

    Tuscan mix, beefsteak tomatoes, shaved red onions, cucumber, Parmesan, sugar cane vinaigrette - 8

  • Arugula Salad

    balsamic vinaigrette, Louisiana strawberries, shaved fennel, feta, shaved almonds - 9

  • Romaine Wedge

    pickled red onions, cherry tomatoes, bacon, blue cheese dressing, croutons - 10

Entrées

  • Pan Seared Gulf Fish

    ratatouille, tomato butter, pickled squash - 27

  • Duck Confit

    spiced carrot purée, dirty spatzle, pickled mustard seeds, creole mustard glaze - 27

  • Tujague's Shrimp and Grits

    Parmesan stone ground grits, andouille, baby shrimp, roasted peppers, jumbo head-on shrimp, New Orleans-style BBQ sauce - 26

  • Grilled Filet Mignon

    grilled asparagus, fingerling potatoes, carrot purée, bordelaise - 34

  • Roasted Airline Chicken

    Joyce Farms airline chicken breast, mashed potatoes, roasted corn, crispy potato crumbs, chicken jus, grilled green onion - 26

  • Mushroom Bolognese

    red ragu, spaghetti, Parmesan, basil - 24

  • Gulf Fish Decatur

    pan roasted, sautéed shrimp, toasted almonds, cherry tomatoes, haricot verts, lemon butter sauce - 29

Drink Specials

Bottomless Mimosas – $18

Guilhem Rosé – $4

Tujague’s Private Label Sparkling – $4

Grey Goose Martinis – $5

New Amsterdam Martinis – $5

Appetizers

  • Charbroiled Oysters

    1/2 dozen - 12

  • Charbroiled Oysters

    dozen - 20

  • Fried Green Tomatoes

    crab-boiled shrimp, remoulade, tomato and corn relish - 14

  • Boudin Balls

    house made, served with pepper jelly - 13

  • Brussels Sprouts

    deep fried, tossed with a pepper jelly crystal hot sauce, Parmesan - 10

Soups

  • Turtle Soup
    - 9
  • Gumbo du Jour
    - 9
  • Soup du Jour
    - 8
  • Trio of Soups

    a demi serving of three soups: turtle, gumbo and soup du jour - 10

Sandwiches and Salads

  • Shrimp Poboy

    crispy fried shrimp, sriracha aioli, lettuce, tomatoes, crystal butter, served with fries - 16

  • Brisket Poboy

    our traditional brisket, served on French bread with Creole horseradish sauce - 14

  • Pimento Cheeseburger

    half pound of brisket chuck blend, pimento cheese, pickles, Creole aioli, lettuce, tomatoes, served with fries - 18

  • Tujague's House Salad

    Tuscan mix, cherry tomatoes, shaved red onions, cucumber, Parmesan, sugar cane vinaigrette - 8

  • Arugula Salad

    balsamic vinaigrette, Louisiana strawberries, shaved fennel, feta, shaved almonds - 9

  • Romaine Wedge

    pickled red onions, cherry tomatoes, bacon, blue cheese dressing, croutons - 10

Entrées

  • Eggs Orleans

    English muffin, crab cakes, white remoulade, poached eggs, hollandaise - 21

  • Shrimp and Grits

    Parmesan stone ground grits, andouille, baby shrimp, roasted peppers, jumbo head-on shrimp, New Orleans-style BBQ sauce - 22

  • Hot Honey Chicken Biscuit

    fried chicken tossed in our hot honey sauce, served with fries - 15

  • Eggs Decatur

    English muffins, poached eggs, braised brisket, tasso hollandaise - 16

  • Pan Seared Gulf Fish

    ratatouille, tomato butter, pickled squash - 25

Sides

  • Applewood Smoked Bacon
    - 6
  • Buttermilk Biscuits with Honey
    - 5
  • Skin-On French Fries
    - 5
  • Parmesan Cheese Grits
    - 5

Coolinary New Orleans

Wednesday, July 14th through Sunday, September 5th

during dinner service

MENU

1st Course

choice of…

Oysters Braden

crispy corn fried oysters | remoulade sauce | bacon | shaved eggs | crystal butter sauce

Creole Tomato Toast

whipped goat cheese | balsamic glaze | basil

Seafood Gumbo

2nd Course

choice of…

Duck Confit

spiced carrot purée | dirty spatzle | pickled mustard seeds | creole mustard glaze

Roasted Airline Chicken

Joyce Farms airline chicken breast | smoked mashed potatoes | roasted corn | crispy potato crumbs | chicken jus | grilled green onion

Pan Seared Gulf Fish

ratatouille | tomato butter | pickled squash

3rd Course

choice of…

Blueberry and White Chocolate Bread Pudding

garnished with whipped cream and macerated blueberries

“Peanut Butter and Jelly”

peanut butter cheesecake, strawberries, graham cracker crumbs, strawberry cream cheese

 

$42 per person*

Chef Cornelius Singer

*pricing excludes tax and gratuity