Chef Tory’s Three Course Specials

(Price of Entrée includes Soup or Salad, Entrée and Dessert.)

Entrées

Crawfish Maque Choux - A sauté of spring crawfish with grilled corn, mixed peppers, okra, smoky pork boudin and a rich crawfish bisque   34.00
2008 Château des Capitans Juliénas Cru Beaujolais, France   Half 6.25/Full 12.5

Crispy Soft Shell Crab - Crowned with a chilled salad of local crabmeat, baby arugula, barbecued tomato, avocado and grilled jalapeño vinaigrette   38.00
2007 Pahlmeyer Chardonnay, Napa Valley   Half 10.5/Full 21

Grilled Porterhouse of Colorado Lamb - A sauté of Oregon morels, herb-roasted fingerling potatoes, grilled Vidalia onions, garlic confit and Louisiana soy beans with liquefied “1403” mint and bone marrow jus   44.00
2006 Terry Hoage Vineyards Skins Grenache/Syrah, Paso Robles   Half 9/Full 18

Desserts

Your Dessert Menu will be presented; however, the following desserts must be ordered in advance and are an additional.

Creole Bread Pudding Souffle - “The Queen of Creole Desserts” 

Or

Louisiana Blueberry Shortcake - Azul Dulce blueberries layered in a warm buttermilk shortcake with whipped chantilly cream and powdered sugar

The Chef’s Playground

Crab & Caviar - Jumbo Louisiana blue crabmeat with serrano chile, lemon & basil caviars, fingerling potatoes and smoked tomato-duck egg mayonnaise
2008 Ernesto Picollo Cortese di Gavi DOCG, Piedmont, Italy

Barbecued Wild White Shrimp - Cast-iron seared with garlic, lemon, rosemary & Abita beer
~ Leidenheimer French bread and house made hot sauce rouille
2008 August Kesseler Spätburgunder Rosé, Rheingau, Germany

Foie Gras “2” Ways - Seared Grade “A” and a torchon of Hudson Valley foie gras with spring berry beignets, pecan brittle & blackberry jam   
J. C. Gutiérrez Moscatel Soleado Sherry

~Le Coup De Milieu~
“Strega Snowball”
Strega Liquer, 10 Cane Rum, Peach Bitters
and fresh orange-lemon juice

Crispy Soft Shell Crab - Crowned with a chilled salad of local crabmeat, baby arugula, barbecued tomato, avocado and grilled jalapeño vinaigrette   
2007 Pahlmeyer Chardonnay, Napa Valley

Wild Redfish & Morels - Hook ‘n’ line Mississippi redfish & Oregon morels with Louisiana soy beans, wilted pea tendrils, smoked Parmesan, pressed basil and crushed lemon butter
2008 Château des Capitans Juliénas, Cru Beaulolais

Warm Cherry & Roasted Pecan Tart - French pastry layered with melted Brillat Savarin cheese, strawberry jam, brown sugar bacon & sticky bourbon infused honey
Pierre Sparr Crémant d’Alsace Rosé, France

80.00
Optional Wine Pairing is 42.00

*In order to best serve you, we ask that all members of the party order the Tasting Menu with no substitutions please

À La Carte Menu

A Selection of Artisanal Cheese - Roasted pecan biscotti, Bocage honeycomb & candied pecans with preserved Louisiana fruit, Fuji apples and red wine syrup

~ Selection of One 10.00  ▫ Two 12.00  ▫ Three 14.00 ~

Soups & Salads

Turtle Soup - A Commander’s classic spiked with sherry  8.00

Gumbo du Jour - Rich stock slow cooked with fresh regional ingredients  8.00

Soup du Jour - Varied cooking techniques combined with farm fresh produce  8.00

Soups 1-1-1 - A demi serving of three soups: Gumbo, Turtle & Soup du Jour  8.50

The Commander’s Salad - Hearts of romaine, Parmesan, pressed eggs, house made bacon, French bread croutons, grated Gruyère and creamy black pepper dressing   8.50

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   8.50   

Appetizers

Crawfish Carbonara - Grilled Breaux Bridge crawfish tails, crispy bacon, Louisiana soy beans, ripped herbs, hand made linguine & caramelized garlic sweet cream   10.50

Shrimp & Tasso Henican - Louisiana wild white shrimp, Crystal hot sauce, pickled okra and five pepper jelly   10.50

Wild Burgundy Escargot - Basil fed Burgundy snails flambéed with Hennessy cognac, house made bacon, shiitake mushrooms, red wine demi glace and melted  St. Andre cheese   12.00
                                                                            
Oyster & Absinthe “Dome” - Plump oysters poached with bacon, artichokes, absinthe &  double cream
 ~ Presented under a flaky French pastry   10.00

Foie Gras “2” Ways - Seared Grade “A” and a torchon of Hudson Valley foie gras with spring berry beignets, crushed pecan brittle, foie gras ganaché and blackberry jam   18.00

Side Dishes

Champagne Poached Crabmeat   9.00

Asparagus & Tarragon Butter   7.00

Garlic Wilted Spinach   6.50

French Potato Purée   6.50

Goat Cheese Stone Ground Grits   6.50

Entrées

Pecan Crusted Gulf Fish - Champagne poached jumbo lump crab, crushed corn sauce and spiced pecans   34.00

Black Skillet Seared Wild Fish - A hearty selection of spring vegetables with char grilled Meyer lemons, ripped herbs and brown butter vinaigrette   30.00

Tabasco & Garlic Seared Shrimp - Marinated with lemon & blackening spice, cast iron seared with Hennessey cognac and roasted mushrooms, cracked corn-jalapeño grits and spicy Creole tomato paint   29.00

Spring Vegetable Tart - Wild spring ramps, roasted garlic, bronzed fennel, abalone mushrooms, sliced & smashed Creole tomatoes, peppery arugula, St.Andre cheese and a Champagne poached duck egg in a crisp pastry shell   26.00

Black Angus Filet Mignon - Char-grilled filet of Harris Ranch beef with French potato purée, smoked mushrooms, grilled onions and garlic-red wine jus   39.00

Veal Chop Tchoupitoulas - 14 oz. chop of milk fed veal over goat cheese stone ground grits with buttered spring asparagus, fire roasted tomatoes and Commander’s classic green peppercorn demi glace   42.00

[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.]