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
-
Gulf Shrimp Remoulade
Creole remoulade, fried green tomatoes - 15
-
Oysters Decatur
flash fried gulf oysters, seared polenta cake, smoked tomato sweet vermouth butter sauce, crisp bacon - 19
-
Roasted Mushroom Gnocchi
porcini mushroom cream, parmesan, cut herbs - 17
-
Shrimp Crêpes
two crêpes filled with herb goat cheese, with gulf shrimp in a rich béchamel sauce - 17
-
Boudin Balls
pepper jelly aioli - 14
-
Escargot
roasted garlic butter, fennel, leaks, grilled crostinis - 18
-
New Orleans Barbecued Shrimp
grilled French bread - 16
Soups
-
Turtle Soup
- 12 -
Soup du Jour
- 11 -
Gumbo du Jour
- 12
Salads
-
Tujague’s House Salad
mixed baby lettuce, red onions, cucumber, feta, sugarcane vinaigrette - 11
-
Wedge Salad
iceberg lettuce, buttermilk dressing, applewood smoked bacon, onions, tomatoes, crumbled bleu cheese - 12
Entrées
-
Shrimp and Grits
pan-seared Gulf shrimp, New Orleans-style BBQ sauce, stone ground grits - 27
-
Gulf Fish Almandine
citrus butter sauce, haricot vert, toasted almonds - 38
-
Pan Roasted Airline Chicken Breast
with farro and mushroom bourguignon - 26
-
Grilled Hanger Steak
green and red tomato chow chow, peppery arugula, roasted new potatoes, garlic bordelaise - 35
-
Braised Pork Shank
new potatoes, cabbage, caramelized onions, rosemary pork gravy - 32
-
Pan Seared Sea Scallops
saffron risotto, English peas, lardons, smoked tomato butter sauce - 38
-
Pan Seared Maple Leaf Duck
country dirty rice, pepper jelly gastrique, sweet potato hay - 36
Sides
-
Stone Ground Grits
- 7 -
Vegetable Du Jour
- 7 -
Mashed Potatoes
- 6 -
Parmesan Pappardelle
- 6
Add-ons
-
Sautéed Gulf Shrimp
- 12 -
Fried Oysters
- 14
Drink Specials
Bottomless Mimosas – $22
Starters
-
Gulf Shrimp Remoulade
fried green tomato, pickled red onion, chopped boiled egg, baby greens - 15
-
Shrimp Crêpes
two crêpes filled with herb goat cheese, with gulf shrimp in a rich béchamel sauce - 17
-
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 - 15
-
Oysters Decatur
flash fried gulf oysters, seared polenta cake, smoked tomato sweet vermouth butter sauce, crisp bacon - 19
Soups
-
Turtle Soup
- 11 -
Gumbo du Jour
- 11 -
Soup du Jour
- 11
Sandwiches and Salads
-
Fried Chicken Salad
bibb lettuce, shaved red onion, roasted red peppers and cucumbers, touched with a buttermilk dressing - 19
-
Fried Shrimp Po-Boy
flash fried gulf shrimp served on local French bread, dressed with lettuce and tomato, with fries - 19
-
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
-
Grilled Gulf Shrimp & Farro Salad
red onion, peppers, garlic, grape tomatoes, chimichurri - 24
-
Fried Oyster Wedge Salad
corn fried oysters, iceberg lettuce, buttermilk dressing, applewood smoked bacon, onions, tomatoes, crumbled bleu cheese - 23
-
Croque Madame
toasted brioche layered with sliced ham and gruyère cheese, topped with a fried egg, served with mornay sauce - 19
Entrées
-
Shrimp and Grits
pan seared gulf shrimp simmered in a New Orleans- style BBQ sauce, served over stone ground grits - 25
-
Pork Benedict
slow roasted pulled pork, poached eggs, onion gravy, English muffin, choron sauce, haricot vert - 23
-
Tujague's Brisket Bowl
tender brisket. peppers, onion, tomatoes and garlic tossed with fried new potatoes, topped with fried eggs - 24
-
Eggs Madison
chorizo sausage, onion, potatoes and cheddar cheese hash, topped with fried eggs and chimichurri - 19
-
Gulf Fish Almandine
citrus butter sauce, haricot vert, toasted almonds - 26
-
Tujague's Chicken Biscuit
fried chicken thigh glazed with crystal honey sauce, served on a buttermilk biscuit, country gravy - 18
-
Omelet Du Jour
- 17
Sides
-
Applewood Smoked Bacon
- 7 -
Buttermilk Biscuit with Honey
- 5 -
Home Fried Potatoes
- 5 -
Stone Ground Grits
- 6
Friday, Saturday & Sunday
2:30 pm – 5:00 pm
Wine
-
Red, White, or Rosé of the day
- 5 / 20
Cocktails
-
Sazerac
- 7 -
Old Fashioned
- 7 -
Paloma
- 7 -
French 75
- 5
Beer
-
Local Craft
- 5
Food
-
Boudin Balls
house made, served with pepper jelly - 8
-
Truffle Fries
- 9 -
Shrimp Remoulade on Fried Green Tomatoes
mixed greens, red remoulade sauce - 9
Celebrate Mother’s Day with us!
Sunday, May 12, 2024
We will be offering the following prix three course menu on Mother’s Day.
This will be the only menu for Mother’s Day Brunch. Our regular A La Carte menu will resume with dinner service.
Call 504-525-8676 or visit OpenTable to reserve your table today.
All reservations will require a credit card authorization.
Entree price includes first & third course.
Starters
-
Shrimp & Goat Cheese Crêpes
two crêpes filled with herb goat cheese, with gulf shrimp in a rich béchamel sauce
-
Tujague's House Salad
Mixed baby lettuce, red onion, cucumber, feta, sugar cane vinaigrette
-
Boudin Balls
House made, served with pepper jelly
-
Gumbo Du Jour
-
Turtle Soup
Entrées
-
BBQ Shrimp & Grits
Sautéed shrimp, New Orleans-style BBQ sauce, stone ground grits - 46
-
Gulf Fish Almandine
Sautéed filet of fish, haricot vert, toasted almonds, citrus butter - 52
-
Grilled Filet Mignon
A 6 oz filet of beef served with potato mash, Haricot vert, chasseur sauce - 64
-
Crab Cakes & Eggs
Two pan seared Louisiana crab cakes, poached eggs, roasted corn sauce, sauce choron - 48
-
Lamp Chops
House seasoned rack of lamb grilled, roasted butternut squash, pearl onion, red wine demi glaze, fresh cut herbs - 58
Dessert
-
Créme Brûlée
-
Bread Pudding
-
Strawberry Shortcake
sweet double cream