romaine lettuce tossed in caesar dressing, topped with croutons, cherry tomatoes & parmesan cheese.
Beef Brisket Salad
thin slices of slow-smoked brisket on a bed of romaine, topped with diced red onions, tomatoes & shredded parmesan cheese. served with house vinaigrette dressing.
jumbo lump crabmeat atop slices of ripe tomato and fresh buffalo mozzarella with basil oil and balsamic glaze.
Super Caesar Salad
a large caesar salad topped with your choice of grilled chicken or fried shrimp, fresh parmesan cheese & croutons.
guests choice of two of the following: bowl soup, tj's garden salad or baked potato.
Specialty Ribs & Brisket
babyback ribs a full rack of babyback ribs that have been marinated for 24 hours in our secret seasoning, then slow cooked in our special oven, then finished on the grill and lightly glazed with our bbq sauce. they are now bigger.
Tj's Select Pork Ribs
"st. louis" cut pork ribs prepared like our babybacks.
Every college town needs a good rib joint to satisfy the carnivorous cravings of its rabid fans and Baton Rouge is no different. So in the late 1980s, TJM Restaurant Management began looking to open a rib franchise in The Capitol City. After researching a variety of concepts, we could not find one that met our rigid standards of quality. Baton Rouge sports fans like a winner and TJ Moran wouldn’t settle for giving them less than the best. So, while many of the region’s rib restaurants were serving spare ribs, T.J.’s sought uncompromising quality and expanded his menu to include succulent back ribs—a novel concept back then. After trial and error, and input from a variety of specialists, T.J. Ribs settled upon our famous recipe. Though we can’t comment on the specifics, we can say it’s an intricate process that combines dry rubs, marinating, roasting, cooling and finishing on the grill with our own special sauce. However, it all begins with the finest, select baby back ribs available from one of the nation’s premier specialty meat companies.