Commander's Palace Menu

Wild Louisiana white shrimp stuffed with housemade tasso ham, pickled okra, sweet red onions, five pepper jelly and Crystal hot sauce beurre blanc

Sliced tender scallops with dehydrated citrus peel, oven dried kale, salt cured breakfast & watermelon radishes and whipped Louisiana blue crab roe. Eat Fit Approved

Briny Gulf oysters over winter greens, braised purple & gold beets, pickled purple onions, smokey chevré and coconut green goddess

Basil fed snails, Brabant sweet potatoes, pearl onions & cherries simmered in rich Bordelaise over crusty French bread smeared with whipped chicken liver mousse

Varied cooking techniques combined with fresh seasonal ingredients.

Slow cooked stock with toasted garlic, Creole seasonings and local hot sauce.

A demitasse tasting of all three soups.

Hearts of romaine, grated Parmesan, egg, bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.

Johndales Farms strawberries with purple mizuna, baby kale, toasted pistachios, molten triple cream brie brioche toast and brandy buttermilk punch

Cast iron seared Texas redfish with charred poblano peppers, roasted mirliton, Brabant sweet potato and pickled shiitake mushrooms over caramelized Breaux Bridge crawfish fond

Seared Gulf shrimp tossed in citrusy saffron compound butter over turmeric roasted fennel, confit sweet onion and blistered cherry tomatoes with Creole cream cheese stone ground grits and crushed Plaquemines parish satsuma-saffron broth

Hand cut pappardelle with cast iron seared smoky king trumpets, English peas, garlic roasted chestnut, pioppino, oyster and shiitake mushrooms, Parmesan Reggiano and crab fat Creole cream cheese

8 oz. filet of Black Angus beef over smashed new potatoes with smoked Acadian honey butter glazed baby carrots finished with Bearnaise & preserved Mississippi blueberry demi-glace

Double cut Duroc pork over braised collard greens with caramelized plantains, pickled sweet peppers and rum barrel hot sauce coconut cream

End of season meyerquat-criolla sella vinaigrette, miso aioli, toasted pistachio brown butter gremolata

Hi-Bliss

Beet crusted and cast iron seared scallops with smoked king trumpet mushrooms, crab fat-caper cornbread crumble and yuzu broth

Jerk spiced & chargrilled redfish over braised collard greens with crab boiled shrimp-sweet potato fritter and blood orange caramel

Ponchatoula strawberries, tangy lemon curd, Chantilly cream and white chocolate dipped frosted flakes

Charred chili smoked pork boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus

"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream~ (Additional $3.50 & must be ordered 20 minutes in advance)

First of the season sweet Louisiana strawberries over a warm fluffy buttermilk biscuit with Chantilly cream (Additional $3.50 & must be ordered 20 minutes in advance)

Housemade Creole cream cheese baked in a honey graham crust with white & dark chocolate lattice and sticky salted caramel (Additional $3.50)

Hand-crafted vanilla ice cream layered in an old-fashioned parfait glass with candied pecans, sweetened whipped cream and sticky praline syrup

Housemade Ponchatoula strawberry, banana and citrus sorbet spiked with rum!

Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce

Commander's seasonal fruit sorbet topped with bubbles!

Grilled redfish & crab boiled Gulf shrimp with pickled fennel, crisp celery, green onions and tender bibb lettuce over a robust courtbouillon vinaigrette with Cajun caviar

Whipped curried carrot yogurt parfait, New Roads pecan granola, toasted coconut, dried mango, and smoked Acadian honey

Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc.

Charred cold smoked florets of cauliflower over winter greens, braised purple & gold beets, pickled purple onions and coconut green goddess

Rich stock slow cooked in a dark cast iron roux with regional ingredients spiked with toasted garlic, Creole seasonings and local hot sauce.

Varied cooking techniques combined with fresh seasonal ingredients.

A demitasse tasting of all three soups.

Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.

Johnsdale Farms sweet strawberries dressed in local sugarcane vinegar with mizuna & baby kale, toasted pistachios and brandy buttermilk punch

Creekstone Farms beef tenderloin over garlic & herb roasted mushrooms, Creole smashed new potatoes, whiskey smoked onions and Marchand de vin

Cachaça & crushed lime glazed Gulf shrimp with grilled pineapple, English cucumber, roasted red peppers, shaved red onion and a Caipirinha vinaigrette

Crispy chicken leg tossed in fines herbes gastrique with roasted oyster mushrooms, garlic wilted spinach, Louisiana field pea hummus and black olive tapenade

Chargrilled tender pork over braised collard greens with caramelized plantains, pickled sweet peppers and rum barrel hot sauce coconut cream

Slow roasted corned beef over buttery brioche with Hook's aged cheddar, charred green cabbage, Herbsaint coulis, a poached hen's egg and smoked chili horseradish hollandaise

Charred chili smoked boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus.

~ The Queen of Creole Desserts ~ Finished tableside with whiskey cream sauce.

Crispy corn dusted Louisiana catfish with grilled pineapple, English cucumber, roasted red peppers, shaved red onion and a Caipirinha vinaigrette

Chargrilled tender pork over braised collard greens with caramelized plantains, pickled sweet peppers and rum barrel hot sauce coconut cream

Handcrafted sorbet with the finest Louisiana fruit spiced with local flavors spun daily.

Rum, guava, freshly squeezed lime, bitters, ginger ale

First of the season Louisiana strawberries marinated in sweet strawberry puree with a warm fluffy buttermilk biscuit, powdered sugar and Chantilly cream 10.00 (Must be ordered 20 minutes in advance)

Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce.

Crispy young coconut, French Truck chicory crème, toasted almonds and passionfruit coulis

Chefs' daily selection of seasonal fruit sorbet or old-fashioned handspun ice cream. Eat Fit Approved.

Varied cooking techniques combined with fresh seasonal ingredients

Rich stock in a black skillet roux slow cooked with regional ingredients, toasted garlic and local hot sauce

A demitasse tasting of all three soups

Whipped curried carrot yogurt parfait, New Roads pecan granola, toasted coconut, dried mango, and smoked Acadian honey

Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing

Johnsdale Farms sweet strawberries dressed in local sugarcane vinegar with mizuna & baby kale, toasted pistachios and brandy buttermilk punch

Charred cold smoked florets of cauliflower over winter greens, braised purple & gold beets, pickled purple onions and coconut green goddess. Eat Fit Approved

Savory fritters stuffed with crab boiled Gulf shrimp and creamed corn over lemon aioli with green tomato chow chow and briny caper-crab fat gremolata

Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc (Additional $3.50)

Creekstone Farms beef tenderloin over garlic & herb roasted mushrooms, Creole smashed new potatoes, whiskey smoked onions and Marchand de vin

16-hour barbecued shoulder of pork over warm buttermilk biscuits, sauce forestière with roasted mushrooms, caramelized onions, soft poached hen's eggs and tasso hollandaise

Citrus confit picked duck leg rolled in macerated strawberries and sticky praline syrup over griddled Leidenheimer French bread stuffed with French Truck café au lait spiked Creole cream cheese

Cachaça & crushed lime glazed Gulf shrimp with grilled pineapple, English cucumber, roasted red peppers, shaved red onion and a Caipirinha vinaigrette

Chargrilled tender pork over braised collard greens with caramelized plantains, pickled sweet peppers and rum barrel hot sauce coconut cream

Citrus cured & confit pork cheeks over Creole cream cheese stone ground grits with pepper jelly glazed Brussels sprouts, crispy shallots, preserved blueberry demi-glacé, and a poached hen's egg

Slow roasted corned beef over housemade sourdough with Hook's aged cheddar, charred green cabbage, Herbsaint coulis, a poached hen's egg and smoked chili horseradish hollandaise

First of the season sweet Louisiana strawberries over a warm fluffy buttermilk biscuit with Chantilly cream (Additional $3.50 & must be ordered 20 minutes in advance)

A thick cut slice of handmade cheesecake with warm salted caramel & chilled chocolate (Additional $3.50)

Hand-crafted vanilla ice cream layered in an old-fashioned parfait glass with candied pecans, sweetened whipped cream and sticky praline syrup

Housemade Ponchatoula strawberry, banana and citrus sorbet spiked with rum!

Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce

Commander's seasonal fruit sorbet topped with bubbles!

The authentic Louisiana favorite with rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged sherry

Charred chili smoked boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus

"The Queen of Creole Desserts" ~ Finished tableside with whiskey cream sauce

Gin, pineapple, hibiscus and ginger beer

Rum, guava, freshly squeezed lime, bitters, ginger ale

St. Germain, Tanqueray gin, basil and sparkling wine