Chef Tory's Jazz Brunch

Eye Openers

Mimosa - The classic brunch cocktail of fresh orange juice and sparkling wine

Bellini - Fresh house-made peach purée with Prosecco  

Milk Punch - Made with your choice of Brandy or Bourbon ~ Enjoy

Whiskey Smash - Muddled mint, lemon, and Maker’s Mark Bourbon—delicious!

Soups & Appetizers

Turtle Soup - A Commander’s classic finished tableside with a splash of Sherry

Soup du Jour- Seasonal farm fresh produce and varied cooking techniques

Gumbo du Jour - Inspirations from Commander’s kitchen

The Commander’s Salad - Hearts of romaine, Parmesan, pressed eggs, house made bacon, French bread croutons,grated Gruyère and creamy black pepper dressing 

Local Tomato “Ceviche” - Creole & green tomato caviars with crab boiled mozzarella, yellow tomato curry, tiny tomatoes, sweet onions, pressed basil and green tomato chow chow  

Wild Blackberry Pain Purdue - Crème brûlée French toast layered with candied pecans and brandy crème fraiche

Eggs Sardou² - Crab boiled hen’s egg, roasted artichokes, spinach & Pastis cream
and Cajun caviar hollandaise with champagne

Wild Shrimp Remoulade “Moderne” - Spicy boiled shrimp with Tabasco mousse, crispy brix, Creole remoulade and salt cured lemon zest

Oyster & Absinthe “Dome” - Plump P&J oysters poached with bacon, artichokes, Absinthe and a splash of double cream ~ Presented under a flaky pastry shell

Fresh Fruit Parfait - Local berries and  fruit  in a crisp pecan tuile, candied pecans and warm local honey

Shrimp and Tasso Henican - Wild Louisiana white shrimp stuffed with spicy Cajun ham, Crystal hot sauce beurre blanc, pickled okra and five pepper jelly   
(Additional 3.00)

Brunch Side Dishes

Champagne Poached Crab Meat 7.00

Jalapeño & Buttermilk Spoon Bread   6.00

Creole Smashed New Potatoes 6.00

Wilted Spinach 5.00

Entrées

*Price of Entrée denotes price of appetizer, entrée and dessert

Mississippi Blueberry Pancakes - Buttermilk griddle cakes layered with fresh blueberries, candied pecans, imported white chocolate and blueberry coulis
27.00

Braised Veal & Eggs - Sliced breast of milk fed veal and white truffle scrambled eggs over a poblano grit cake, green onions and roasted mushroom veal fond
33.00

Eggs Acadian - Duck, andouille & sweet potato hash cakes with two soft poached eggs over bacon smothered red beans and spicy Creole mustard hollandaise
34.00

Eggs Couchon De Lait - Two farm fresh eggs over couchon de lait &
warm buttermilk biscuits with house made bacon and spicy tasso hollandaise
35.00

Pecan Crusted Gulf Fish - Champagne poached jumbo lump crab, spiced pecans and crushed corn sauce  
39.00

Griddle Seared Gulf Fish - Butter roasted artichokes, asparagus, pequillo peppers, grilled eggplant and tiny tomatoes with brûléed citrus & lemon-thyme vinaigrette  
36.00

Tabasco & Garlic Seared Shrimp - Flambéed with Hennessey cognac
~ Cracked corn-jalapeno spoon bread, roasted mushrooms and Creole tomato paint
34.00

Tournedos of Black Angus Beef - Creole spiced tournedos of beef over smoked onions, smashed new potatoes, roasted mushrooms, house made bacon and spicy Sazerac steak sauce 
38.00

Desserts

Creole Bread Pudding Soufflé - “The Queen of Creole Desserts”
(Please order in advance - cook time is 20 minutes)
(Additional $3 for a complete meal)

Pecan Pie - Warm pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce

Creole Cream Cheese Cheesecake - House made Creole cream cheesecake with a honey graham crust, chocolate lattice and sticky caramel sauce
(Additional $3 for a complete meal)

Cookie Dough Ice Cream - Double chocolate chip ice cream in a dark chocolate tuile with cracked white chocolate espresso beans and salted caramel

French Berry Galette - Wild Louisiana berries, slivered almonds golden sultanas, Bocage honey, and house made vanilla bean ice cream  
(Please allow 20 minutes to cook)  

European Dark Chocolate Cake - A rich chocolate fudge cake over
local berries, anglaise, Bordeaux reduction and a honey pecan tuile

Praline Parfait - Vanilla bean ice cream with a Bocage honey tuile, whipped Chantilly cream, pecans & praline syrup

Liquid Dessert

Milk Punch - Made with your choice of Brandy or Bourbon.   7.50

Espresso - Brewed from beans roasted exclusively for Commander’s Palace   3.50

Cappuccino - Rich espresso and foamed milk   4.50

Irish Coffee - New Orleans style chicory coffee with Jameson Irish whiskey topped with chantilly cream and crème de menthe   8.25

Mint Chocolate “Mudslide” - Mint chocolate Bailey’s, Starbucks coffee liqueur,
vodka and cream   8.00

[Chef Tory is greatly commited to using the freshest local and seasonal ingredients and changes the menu nearly every day. We do our best to keep up with menu changes online, but please note that this is a sample menu and it is subject to change. Please call (504) 899-8221 for questions.]