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33.00
Commander’s Palace Bloody Mary
Our own blend of horseradish, housemade Worcestershire, Commander’s pepper sauce and a vegetable juice blend ~ garnished with pickled vegetables and topped with frozen vodka at your table
Egg Sardou
Poached egg on creamed spinach and a fresh artichoke bottom ~ topped with Hollandaise sauce
Muscadine and Chicory Coffee Lacquered Quail
Blue crab-artisan bread stuffing with mixed potato hash, baby mustard greens and sweet corn vinaigrette
Creole Bread Pudding Soufflé
The richness of bread pudding whipped into a light fluffy soufflé ~ whiskey sauce is added at your table
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Fruit of the Day . . . Turtle Soup
Soup du jour . . . Gumbo du jour
Soups 1 -1 - 1
A demi serving of three soups: Gumbo, Turtle and Soup du Jour
Chopped Salad “B.L.T.”
Crisp romaine with smoky bacon, crushed eggs, marinated tomatoes, focaccia croutons and buttermilk dressing
Commander’s Las Vegas Salad
Tender baby spinach tossed with shaved red onions, candied pecans, crumbled Point Reyes blue cheese and sugar cane vinaigrette
Peaches and Cream Pain Perdu
New Orleans French toast layered with Southern peaches, Bourbon whipped cream, toasted pecans and Champagne syrup
Summer Seafood Timbale
Blue crab, shrimp and gulf fish spiked with truffles, pinched fennel and golden pepper vinaigrette
Egg Sardou
Poached egg on creamed spinach and a fresh artichoke bottom ~ topped with hollandaise sauce
Oysters and Caviar Trufant
Freshly shucked Louisiana oysters simmered with apple smoked bacon, leeks and Yukon Gold potatoes ~ garnished with a caviar profiterole
Shrimp Remoulade "Moderne"
Boiled Gulf shrimp and crisp greens layered with spicy shrimp mousse and Creole remoulade sauce ~ finished with salted lemon zest
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Price includes appetizer, entree, dessert
Garden District Eggs
Two delicate poached eggs crown these mushroom-artichoke cakes ~ over baby spinach with tasso hollandaise 27.00
Eggs Jeannette
Garlic and black pepper crusted pork loins simmered in a rich mushroom and leek sauce on a sage biscuit ~ finished with two poached eggs and Creole hollandaise 27.00
Pecan Crusted Gulf Fish
Crowned with Champagne poached jumbo lump crabmeat with crushed corn cream and roasted pecans 29.00
Cast Iron Seared Gulf Fish
Baby lettuce, tropical fruit and fire roasted peppers ~ drizzled with a light lemon vinaigrette 29.00
USDA Prime Petit Filet Mignon
Creole spiced and grilled, served over truffled buttermilk mashed potatoes, caramelized onions, smoked mushrooms and tasso marchands de vin 32.00
Muscadine and Chicory Coffee Lacquered Quail
Blue crab-artisan bread stuffing with mixed potato hash, baby mustard greens and sweet corn vinaigrette 29.00
Shrimp Cognac and Andouille Grits
A rich sauté of toasted garlic, leeks, mushrooms and tomato concassé spiked with Cognac and toasted veal fond ~ with andouille cracked corn grits 28.00
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