From COMMANDER'S KITCHEN by Ti Martin and Jamie Shannon, published by Broadway Books.
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Andouille Smashed New Potato Salad

Arugula Salad

Australian Barramundi with Jumbo Gulf Shrimp

Bananas Foster

Beef Debris “Pirogue”

Blackened New Orleans Braised Short Ribs

Braised Short Ribs

Bread Pudding Souffle With Whiskey Sauce

Café Au Lait Crème Brulee

Cervena Elk Rack

Commander’s Palace Creole Seasoned Filet Mignon

Crispy Louisiana Alligator

Crispy Oyster Caesar Sandwich

French Quarter Beignets

Frozen Bananas Foster Soufflé

Goat Cheese Stone-Ground Grits

Grilled Fish of the Day

Gulf Oyster Shooters

Gulf Shrimp, House Smoked Andouille and Mirliton Dressing

Gumbo Ya-Ya (Smoked Chicken and Andouille Sausage)

Heirloom Tomato and Fresh Mozzarella Salad

Jumbo Lump Blue Crabmeat Beignets

Jumbo Lump Louisiana Crab Cakes

Louisiana Corn Maque Choux

Louisiana Pecan Crusted Fish

Mint Julep Granita

New Orleans Seafood Barbecue Stew

New Orleans Style Barbecue Shrimp

Oyster Rockefeller Soup

Pan Seared Foie Gras with Strawberry-Black Pepper Gastrique and Savory Pistachio Bread Pudding

Pickled Okra

Pralines

Rémoulade Sauce

Roasted Tomato and Asparagus Soup With Cayenne Cream

Seafood Gumbo

Shrimp And Tasso With Five Pepper Jelly With Crystal Hot Sauce Beurre Blanc

Shrimp Creole

Smoked Duck and Wild Mushroom Gumbo

Sponge Cake (Biscuit)

Steen’s Sugarcane-Bourbon Barbecue Sauce

Sweet Potato French Fries

Tobacco Onions

Turtle Soup

Veal Chop Tchoupitoulas With Goat Cheese-Thyme Stone Ground Grits

White Bean and Ancho Chili Soup with White Cheddar and Cilantro Chantilly

White Bean and Tasso Soup

White Chocolate Bread Pudding

Worcestershire Sauce