Lovely dinner at Tujague’s with fabulous company. I ate:
• Oysters Bienville
our house baked Bienville filling topped with corn fried oysters with a drizzle of truffle oil — YUM
• Boudin Balls
house made, served with pepper jelly — this is a spicy Cajun pork and rice sausage, and I thought they were quite tasty, but I was the only one who tried them, and they were a lot for one person; I ended up taking 3 of 4 balls home, and had them for breakfast the next day
• Escargot Orleans
tender escargot, leeks, oyster mushrooms and fennel in a rich roasted garlic butter, served with grilled baguette — I didn’t order this, but I had a little of Ahmad‘s sauce with bread and it was very good
• Turtle Soup — interesting! I am not sure I’m a big fan, but I’m glad I tried it
• Shrimp and Grits
pan seared gulf shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits – Angeli ordered this and the grits were DIVINE, I kept stealing bites off her plate, shrimp also good. I think I prefer a different sauce for my shrimp & grits; BBQ is a little sweet for me. But nonetheless, this was probably one of the best dishes on the menu
• Grasshopper Cocktail: “Located at 823 Decatur, America’s oldest stand-up bar can also be credited with the Grasshopper Cocktail. Invented by Philip Guichet in 1918, the cocktail includes white and green crème de menthe, white and dark crème de cacao, heavy whipping cream and brandy. It was created for a cocktail competition in New York City where it came in second place. It has remained a winner at Tujague’s bar ever since.” — it was honestly more like dessert than a drink, but a tasty dessert, if you like mint 
