Commander’s Palace

Soups & Starters

Shrimp & Tasso Henican	$11.50	wild louisiana white shrimp stuffed with spicy cajun ham, with crystal hot sauce beurre blanc, pickled okra, and five pepper jelly.
Turtle Soup	$8.00	a commander?s classic spiked with sherry it takes us 3 days to make each batch.
Creole Gumbo	$8.00	a rich gumbo spiked with louisiana hot sauce, toasted garlic, and creole seasonings.
Soup Du Jour	$8.00	varied cooking techniques combined with farm fresh produce.
Soups 1-1-1	$8.50	a demi serving of three soups – gumbo, turtle, & soup du jour.
Crab & Cucumber	$11.50	louisiana jumbo lump crab, shaved cucumbers, yellow beets, and pickled watermelon radishes with basil & ice wine vinaigrette.
Oyster & Absinthe Dome	$12.00	plump oysters poached with bacon, artichokes, absinthe & double cream presented under a flaky french pastry.
Wild White Shrimp Remoulade	$10.00	chilled louisiana shrimp over marinated hearts of palm & creole tomatoes with limestone lettuce, ripped tarragon, & spicy lemon vinaigrette.
The Commander?s Salad	$8.50	hearts of romaine, grated parmesan, pressed egg, housemade bacon, french bread croutons, shaved gruyere, and creamy black pepper dressing.
Stone Fruit Salad	$8.50	sliced alabama peaches, plums, black cherries, and nectarines over petite leaves with candied pecans, goat cheese, crispy sweet potatoes, and warm bourbon-bacon fat vinaigrette.

Entrees

Hickory Grilled Gulf Fish	$21.00	over cane marinated creole tomatoes, baby heirlooms, shaved red onions, cucumber ribbons, and local mizuna greens with crushed basil.
Caribbean Shrimp Salad	$20.00	island spiced wild shrimp with toasted coconut, pineapple, grilled chilies, sweet mango, plantains, and charred poblano & bocage honey vinaigrette.
Commander?s Palace Seafood Cakes	$17.00	louisiana crawfish, gulf shrimp, and texas redfish over andouille, grilled corn, trinity, crispy garlic, and a sauce of creole tomato etouffee.
Griddle Seared Gulf Fish	$20.00	seven varieties of crab boiled vegetables with bruleed meyer lemons, and brown butter vinaigrette.
Char-Grilled Pork Tenderloin	$21.00	sugarcane smoked pork over sweet potato-andouille hash, garlic grilled spinach, and peach-jalapeno hot sauce with smoky trotter jus.
Couchon De Lait	$15.00	abita braised pork shoulder over crispy crawfish boudin, grilled corn & pickled okra chow chow with blackberry demi-glace and five pepper jelly.
Paneed Veal & Crawfish	$21.00	sliced veal and louisiana crawfish over a confit of shallots, summer corn, roasted fingerling potatoes, & baby spinach with smoked yellow tomato butter.

Desserts

Creole Bread Pudding Souffle	$9.50	rich bread pudding whipped into a light fluffy souffle whiskey sauce added table side (please allow 20 minutes to prepare).
Warm Pecan Pie	$8.50	warm pecan pie & vanilla bean ice cream with melted chocolate, candied pecans, and fleur de sel caramel sauce.
Chocolate, Chocolate, Chocolate	$8.50	hand crafted ?chocolate turtle? ice cream & chocolate covered espresso beans with chopped milk chocolate, white chocolate, and european dark chocolate ganache.
Peaches & Cream Shortcake	$8.50	sliced alabama peaches, louisiana brown sugar & makers mark bourbon with peach & roasted pecan coffee cake, cinnamon whipped chantilly, and dixie crystal sugar.
Praline Parfait	$8.00	a praline ice cream sundae layered with vanilla whipped cream, candied pecans, a crisp honey tuile, and sticky praline syrup.
Sorbet Du Jour	$7.50	handcrafted sorbet made of the finest louisiana fruit, spiced with local flavors.

Sides

Crispy Cajun Boudin	$5.00
Crab Boil Vegetables	$6.00
Champagne-Poached Crabmeat	$8.00

Coffee

Commander?s Iced Coffee

$4.00

Lunch Specials – Creole Luncheon

Traditional 3 course.

Creole Luncheon	$30.00
Turtle Soup	a commander?s classic spiked with sherry it takes us 3 days to make each batch.
Paneed Veal & Crawfish	sliced veal and louisiana crawfish over a confit of shallots, summer corn, roasted fingerling potatoes, & baby spinach with smoked yellow tomato butter.
Creole Bread Pudding Souffle	the queen of creole desserts finished tableside with whiskey cream sauce.

Lunch Specials – Entrees

Price of entree is inclusive of your choice of soup or salad. Chef tory?s 2 course.

Commander?s Palace Seafood Cakes	$20.00	louisiana crawfish, gulf shrimp, and texas redfish over andouille, grilled corn, trinity, crispy garlic, and a sauce of creole tomato etouffee.
Couchon De Lait	$18.00	abita braised pork shoulder over crispy crawfish boudin, grilled corn & pickled okra chow chow with blackberry demi-glace and five pepper jelly.

Lunch Specials – Ochsner

Ochsner	$29.00
Light Soup Du Jour	chef?s selection of fresh seasonal ingredients.
Caribbean Shrimp Salad	island spiced wild shrimp with toasted coconut, pineapple, grilled chilies, sweet mango, plantains, and charred poblano & bocage honey vinaigrette.
Sorbet Du Jour	hand-crafted sorbet made of the finest louisiana fruit & spiced with local flavors.

* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant Commander’s Palace directly.

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