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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