Lunch
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Good and Hearty (our Ochsner certified healthy menu)
Island Spiced Gazpacho - Fresh local tomatoes with sweet onions, crushed lime, cilantro and serrano chilies
Caribbean Shrimp Salad - Island spiced wild shrimp in a cracked fire roasted coconut with grilled chilies, sweet mango, grilled pineapple, plantains and spicy coconut-Scotch bonnet vinaigrette
Hand Crafted Sorbet - Seasonal inspirations from Commander’s kitchen
29.00
Creole Luncheon
Turtle Soup - A Commander’s classic spiked with sherry
~ It takes us 3 days to make each batch
Louisiana Crawfish Boil Salad - Breaux Bridge crawfish tails with sweet corn, red potatoes, mushrooms & house made andouille over ripped greens and crushed lemon vinaigrette
Creole Bread Pudding Soufflé - “The Queen of Creole Desserts” ~ Finished tableside with whiskey cream sauce
32.00
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Lunch Specials
* Price of entrée denotes price of appetizer and entree
Appetizers
Turtle Soup
Gumbo du Jour
Soup du Jour
Island Spiced Gazpacho - Fresh local tomatoes with sweet onions,
crushed lime, cilantro and serrano chilies
Local Tomato “Ceviche” - Creole & green tomato caviars with hand pulled mozzarella, yellow tomato curry, tiny tomatoes, sweet onions, pressed basil and green tomato chow chow
Entrées
Creole Couchon de Lait - Thick shreds of smoky pulled pork in a crisp French pastry shell with Cajun boudin and spicy mustard jus 16.00
Black Skillet Seared Gulf Fish - A hearty selection of crab boiled vegetables with charred lemon, basil and brown butter vinaigrette 20.00
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Soups & Starters
Turtle Soup - A Commander’s classic spiked with sherry. It takes us 3 days to make each batch 8.00
Créole Gumbo du Jour - A rich roasted stock and dark roux spiked with Louisiana hot sauce and Creole seasonings 8.00
Soup du Jour - Seasonal farm fresh produce and varied cooking techniques 8.00
Soups 1-1-1 - A demi serving of three soups: Gumbo, Turtle and Soup du Jour 8.50
Local Tomato “Ceviche” - Creole & green tomato caviars with house mozzarella, yellow tomato curry, tiny tomatoes, sweet onions, pressed basil and green tomato chow chow 8.50
Louisiana Blue Crab Cake - Fresh jumbo lump crabmeat over crab boiled vegetables with organic sprouts & spicy ravigote sauce 14.00
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Entrée Salads
Caribbean Shrimp Salad - Island spiced wild shrimp in a cracked fire roasted coconut with grilled chilies, sweet mango, grilled pineapple, plantains and spicy coconut-Scotch bonnet vinaigrette 19.00
Louisiana Crawfish Boil Salad - Breaux Bridge crawfish tails with sweet corn,red potatoes, mushrooms & house made andouille over ripped greens and crushed lemon vinaigrette 17.00
Pickled Crab and Avocado Salad - Jumbo Louisiana blue crabmeat with creamy avocado, lemon, peppery arugula, spring pea shoots, artichokes, Creole tomatoes, bacon and Green Goddess dressing 22.00
Grilled Beef Panzanella - Hand carved beef & melted mozzarella on toasted French bread with Parmesan marinated tomatoes, spring greens and creamy roasted pecan pesto 20.00
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From The Grill
Creole Couchon de Lait - Thick shreds of smoky pulled pork in a crisp French pastry shell with Cajun boudin and spicy mustard jus 13.00
Black Skillet Seared Fish - A hearty selection of crab boiled vegetables with charred lemon, pressed basil and brown butter vinaigrette 16.00
Tournedos of Black Angus Beef - Char grilled beef over Creole smashed new potatoes with roasted mushrooms, whiskey smoked onions and garlic-thyme demi glace 25.00
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[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.]