Chef Meg Bickford mines the depths of Creole cooking
Modern New Orleans cooking meets our Haute Creole in Chef Meg Bickford’s kitchen. Her fascination with Creole and Louisiana cuisine inspires her menus. Respectful of the past – but never reined in by it. The rich palette of farm-raised products and bayou gifts Louisiana has to offer fill the menu. Our "dirt to plate within 100 miles" policy means that we strive for 90% of our ingredients to come from within 100 miles of our back door. Our cooking has the flavor of distinctive Louisiana terroir. Meg and the Commander's Kitchen team know its history but live by the credo that ... "all of our best meals are still ahead of us."
Commander's Cocktail Menu and Wines by the Glass
Restaurant Menu
Dinner Menu
Appetizers
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Breaux Bridge Crawfish Strudel
Louisiana crawfish tails, roasted mushrooms, Creole trinity, sundried tomatoes and fontina cheese baked into a flaky French puff pastry with smokey tomato butter$17 -
Gulf Oyster & Citrus Gnocchi
Hand rolled petite purple potato dumplings with toasted garlic, ripped kale, fines herbs, golden satsuma double cream and corn fried Gulf oysters.$16 -
Ponchatoula Strawberry Glazed Pork Belly
Crispy pork belly with green garlic fermented mirliton over a warm salad of Brussels sprouts and Louisiana satsumas finished with a lacquer of five spiced strawberry reduction.$15 -
Crystal Pepper Mash Roasted Ruby Beets
Salt & cayenne pepper mash crusted beets, quick pickled golden beets, smokey carrot puree, roasted garlic whipped Creole cream cheese, and a zesty burst of za'atar sunflower crunch.$13.5 -
Shrimp & Tasso Henican
Wild Louisiana white shrimp stuffed with housemade tasso ham, pickled okra, sweet red onions, five pepper jelly and Crystal hot sauce beurre blanc.$14
Soups & Salads
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Turtle Soup au Sherry
The authentic Louisiana favorite with veal fond, egg and crushed lemon ~Finished tableside with a splash of aged sherry.$12 -
Soup Du Jour
Varied cooking techniques combined with fresh seasonal ingredients.$11 -
Commander's Creole Gumbo
Slow cooked stock with toasted garlic, Creole seasonings and local hot sauce.$12 -
Soups 1-1-1
A demitasse tasting of all three soups.$13 -
Commander's Crisp Romaine Salad
Hearts of romaine, grated Parmesan, egg, bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.$11 -
Winter Brassica Salad
Ponchatoula strawberries, shaved scarlet turnips, baby kale, heirloom cabbage and spicy arugula with Hook's aged cheddar, rye hot toddy vinaigrette and pepita brittle. Eat Fit Approved.$13
Entrées
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Pecan Crusted Gulf Fish
Prosecco poached jumbo lump crab over spiced New Roads pecan crusted fish, roasted corn, asparagus, grilled kale and melted leeks with whiskey spiked crushed corn cream. Eat Fit Approved.$40 -
Redfish 'Haute Creole'
Sea salt-lemon butter poached redfish over warm salad of spicy and bitter autumn greens, bruléed shallots, confit fingerling potatoes, roasted root vegetables, bowfin caviar and Louisiana citrus.$38 -
Breaux Bridge Crawfish Strudel
Cast iron seared Gulf shrimp over saffron spiced creamy arborio rice, English peas, garlic roasted mushrooms, parmesan Reggiano, satsuma-chili drenched French feta and crispy olive tapenade.$32 -
48 Hour Tasso Brined Double Cut Pork Chop
Chargrilled Duroc pork chop over ancho chili spiced golden masa with cilantro-lime purple cabbage, salsa verde crema, potlikker jus and crunchy chicharrons.$39 -
Grilled Center Cut Harris Ranch Filet
8 oz. filet of Black Angus beef drenched in bone marrow butter over Creole smashed potatoes with roasted baby carrots, crushed red pepper braised fennel, Maggie's mushrooms and truffle peppercorn demi glace.$49
Sides
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Sauté of Sweet Corn, Grilled Kale, Asparagus & Leeks
Eat Fit Approved.$8 -
Tangy Bacon & Apple Cider Braised Cabbage
$8 -
Prosecco Poached Louisiana Blue Crab
Eat Fit Approved.$18 -
Creole Mustard Smashed Red Bliss Potatoes
$8
A Selection of Artisanal Cheese
A tasting of seasonal fruit, housemade preserves, candied nuts and sticky Cabernet syrup with drop beignets.
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Selections
~Chef's Playground Tasting Menu 2023 ~
*In order to best serve you, we ask that all members of the party order the Tasting Menu with no substitutions. $125.00 Optional Wine Pairing Per Person $41.00
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Louisiana Blue Crab Bisque
Crushed citrus and blue crabs with velvety double cream, crab roe crème fraîche and Bowfin caviar. -
Citrus Broiled Gulf Shrimp
Mr. Shrimp's fire roasted head-on wild white Gulf shrimp drenched in garlicky citrus butter with warm spices, Louisiana citrus, toasted chilies and Spanish saffron. -
~le Coup du Milieu~
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"Over The Alps"
Montenegro Amaro, Dubbonet, brandy and sparkling wine. -
Breaux Bridge Crawfish Strudel
Louisiana crawfish tails, Creole trinity, sundried tomatoes, roasted mushrooms and fontina cheese baked into a flaky puff pastry with garlicky greens & smokey tomato butter -
Redfish 'Haute Creole'
Sea salt-lemon butter poached redfish over warm salad of spicy and bitter greens, bruléed shallots, confit fingerling potatoes, bowfin caviar and Louisiana citrus -
Bayou Rum Cake
Spiced rum drenched candied pecan & vanilla cake with Ponchatoula strawberries and praline cremé.
Chef Meg's Three Course Offerings Entrées
Price of Entrée includes Soup or Salad and Dessert.
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Wild White Shrimp & Saffron Risotto
Cast iron seared Gulf shrimp over saffron spiced creamy arborio rice, English peas, garlic roasted mushrooms, Parmesan Reggiano, satsuma-chili drenched French feta and crispy olive tapenade$42 -
Café Pierre Lacquered Texas Quail
Charred chili smoked pork boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus.$48
Chef Meg's Three Course Offerings Desserts
Dessert menu will be presented. Please note that the desserts listed below should be ordered 20 minutes in advance and cost an additional $3.50 for a complete meal.
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Creole Bread Pudding Soufflé
"The Queen of Creole Desserts" All the richness of Creole bread pudding whipped up into a light soufflé ~ Finished tableside with warm whiskey cream ~ -
Creole Cream Cheese Cheesecake
Housemade Creole cream cheese baked in a honey graham crust with white & dark chocolate lattice and sticky salted caramel. -
Ponchatoula Strawberry Shortcake
First of the season Louisiana strawberries marinated in sweet strawberry puree with a warm fluffy buttermilk biscuit, powdered sugar and Chantilly cream.
Lunch Menu
Appetizers
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Crystal Pepper Mash Roasted Ruby Beets
Crystal Pepper Mash Roasted Ruby Beets Salt & cayenne pepper mash crusted beets, quick pickled golden beets, smokey carrot puree, roasted garlic whipped Creole cream cheese, and a zesty burst of za'atar sunflower crunch$13.5 -
Ponchatoula Strawberry Glazed Pork Belly
Crispy pork belly over a warm salad of Brussels sprouts, Louisiana satsumas and green garlic fermented mirliton finished with a lacquer of five spiced strawberry reduction.$15 -
Chilled Breaux Bridge Crawfish Tails
Ruby beet nam pla marinated Louisiana crawfish tails,lunchbox peppers & shaved breakfast radish with crispy yucca chips, housemade griddled naan, toasted cashews and crawfish boil coulis$15 -
Shrimp & Tasso Henican
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc.$14 -
Sweetgrass Dairy Pimento Cheese Croustade
Sunny side up quail egg & crispy andouille sausage over buttery toast with whipped pimento cheese, Louisiana satsumas, baby arugula and potlikker jus$15
Soups & Salads
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Turtle Soup au Sherry
The authentic Louisiana favorite with rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged sherry.$12 -
Commander's Creole Gumbo
Rich stock slow cooked in a dark cast iron roux with regional ingredients spiked with toasted garlic, Creole seasonings and local hot sauce.$12 -
Soup Du Jour
Varied cooking techniques combined with fresh seasonal ingredients.$11 -
Soups 1-1-1
A demitasse tasting of all three soups.$13 -
Commander's Crisp Romaine Salad
Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.$11 -
Winter Brassica Salad
Ponchatoula strawberries with shaved scarlet turnips, heirloom cabbage & baby kale with Hook's aged cheddar, hot toddy vinaigrette and pepita brittle.$13
Entrees
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Cast Iron Seared Gulf Fish
Creole cream cheese studded collard greens, slow roasted baby ruby beets, mirliton chow-chow, a zesty burst of za'atar spiced sunflower crunch and smokey Calabrian chili romesco. Eat Fit Approved.$32 -
Grilled Tournedos of Black Angus Beef
Harris Ranch beef tournedos over garlic & herb roasted mushrooms, whiskey smoked onions, Creole smashed new potatoes and Marchand de vin.$40 -
Wild White Shrimp Tamale
Lime daquiri glazed Louisiana shrimp over ancho spiced golden masa with charred pineapple, cilantro-lime purple cabbage, cotija and green garlic crema$34 -
Breaux Bridge Crawfish Strudel
Louisiana crawfish tails, roasted mushrooms, Creole trinity, sundried tomatoes and fontina cheese baked into a flaky puff pastry with smokey tomato butter$29 -
Chargrilled Pork Tenderloin
Hand carved pork tenderloin with roasted root vegetable hash, winter arugula salad, briny caper-Meyer lemon gremolata and squash vinaigrette.$34
Desserts
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Creole Bread Pudding Soufflé
"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream (Must be ordered 20 minutes in advance)$11 -
Ponchatoula Strawberry Shortcake
First of the season Louisiana strawberries marinated in sweet strawberry puree with a warm fluffy buttermilk biscuit, powdered sugar and Chantilly cream (Must be ordered 20 minutes in advance)$10 -
Pecan Pie à la Mode
Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce.$9.5 -
Commander's Crème Brûlée
Caramelized sugar crust in every bite on a classic Madagascar vanilla bean custard.$10 -
Ice Cream or Sorbet Du Jour
Chefs' daily selection of seasonal fruit sorbet or old-fashioned handspun ice cream. Eat Fit Approved.$8.5
Sides
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Garlic Wilted Spinach
$7 -
Tangy Bacon & Apple Cider Braised Cabbage
$8 -
Creole Cream Cheese Stone Ground Grits
$8
Chef Meg's Classic Creole Luncheon
Price of entree is inclusive of soup and dessert.
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Commander's Turtle Soup
Rich veal stock simmered slowly for 72 hours with minced snapping turtle, holy trinity & pressed eggs ~Finished tableside with aged sherry~ -
Café Pierre Lacquered Texas Quail
Charred chili smoked boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus.$48 -
Creole Bread Pudding Soufflé
~ The Queen of Creole Desserts ~ Finished tableside with whiskey cream sauce.
Today's 2 Course Lunch Specials
Price of entrée is inclusive of your choice of soup or salad.
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Confit Chicken Risotto
Satsuma Old Fashioned glazed crispy confit chicken quarter over saffron spiced creamy arborio rice, Louisiana soybeans, smoked carrot puree and crispy olive tapenade$23 -
Crispy Des Allemands Catfish
Satsuma Old Fashioned glazed crispy confit chicken quarter over saffron spiced creamy arborio rice, Louisiana soybeans, smoked carrot puree and crispy olive tapenade.$25
~EAT FIT NOLA~
Price of entree is inclusive of soup and dessert.
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Rosemary Butternut Velouté
Slow roasted butternut, winter tomato and rosemary puréed into a velvety velouté finished with oven dried tomato mostarda. -
Chargrilled Pork Tenderloin
Hand carved pork tenderloin with roasted root vegetable hash, winter arugula salad, briny caper-Meyer lemon gremolata and squash vinaigrette.$42 -
Sorbet du Jour
Handcrafted sorbet with the finest Louisiana fruit spiced with local flavors spun daily.
~Lunch Libations~
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Sangria
Wine, fruit liqueur, spices, berries, local citrus & fresh herbs$5 -
The Crescent City Cooler
Pineapple mango vodka, freshly squeezed lime, bitters and ginger ale compose a refresher you won't soon forget.$5
~Featured Wines~
Our good friends, the Perrin family of Château de Beaucastel, offered us two very special wines from the south of France
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2021 Famille Perrin Luberon Blanc
$5.99 -
2021 Famille Perrin Ventoux Rouge
$5.99
Jazz Brunch
Starters
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Turtle Soup au Sherry
The authentic Louisiana favorite with rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged sherry -
Soup Du Jour
Varied cooking techniques combined with fresh seasonal ingredients -
Commander's Creole Gumbo
Rich stock in a black skillet roux slow cooked with regional ingredients, toasted garlic and local hot sauce -
Commander's Crisp Romaine Salad
Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing -
Winter Brassica Salad
First of the season Ponchatoula strawberries with shaved kohlrabi, heirloom cabbage and baby kale with Hook's aged cheddar, rye hot toddy vinaigrette and pepita brittle. Eat Fit Approved -
Pork Belly Cinnamon Roll
Housemade cinnamon brioche roll filled with whipped pork belly & candied pecan butter glazed in a sticky & smoky Louisiana jam and sweetened Creole cream cheese icing (Additional $3.50) -
Smoked Gulf Fish Mousse
Creole spiced & hickory smoked gulf finfish whipped with lemon zest & fine herbes ~served with crunchy chicharrons, potato crisps and Louisiana bowfin caviar -
Shrimp & Tasso Henican
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc (Additional $3.50) -
King Cake Beignets
Cinnamon spiced drop buttermilk beignets with roast New Roads pecan praline stuffing and Ponchatoula strawberry Creole cream cheese icing
Entrées
*Price of Entrée includes Starter, Entrée and Dessert
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Pecan Crusted Fish
Prosecco poached jumbo lump crab roasted corn, asparagus, grilled kale and melted leeks with whiskey spiked crushed corn cream. Eat Fit Approved$54 -
Grilled Tournedos of Black Angus Beef
Harris Ranch beef tournedos over garlic & herb roasted mushrooms, whiskey smoked onions, Creole smashed new potatoes and Marchand de Vin$59 -
The Chicken and The Egg
Crispy confit chicken quarter, soft poached hen's egg, roasted root vegetable hash, winter arugula salad, briny caper-Meyer lemon gremolata and squash vinaigrette$41 -
Breaux Bridge Crawfish Strudel
Louisiana crawfish tails, holy trinity, sundried tomatoes and fontina cheese baked into a flaky puff pastry with a soft poached hen's egg & smokey tomato butter$45 -
Wild White Shrimp & Grits
Toasted garlic and lemon seared Gulf shrimp with roasted peppers, sweet onions and greens over stone ground grits with charred red pepper paint and New Orleans style barbeque butter$47 -
Crispy Des Allemands Catfish
Crispy corn dusted Louisiana catfish over housemade tasso, Cajun ham & crushed tomato jambalaya with Commander's remoulade and sauce Creole$42 -
Cochon De Lait Eggs Benedict
16-hour barbecued shoulder of pork over warm buttermilk biscuits, sauce forestière with roasted mushrooms, caramelized onions, soft poached hen's eggs and tasso hollandaise$41 -
Mardi Hog
Hand carved Duroc pork tenderloin over ancho chili spiced golden masa with cilantro-lime purple cabbage, salsa verde crema, pork jus and crunchy chicharrons. Eat Fit Approved$49
Desserts
-
Creole Bread Pudding Soufflé
"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream~ (Additional $3.50 & must be ordered 20 minutes in advance) -
Creole Cream Cheese Cheesecake
A thick cut slice of handmade cheesecake with warm salted caramel & chilled chocolate (Additional $3.50) -
Ponchatoula Strawberry Shortcake
First of the season Louisiana strawberries marinated in sweet strawberry puree with a warm fluffy buttermilk biscuit, powdered sugar and Chantilly cream (Additional $3.50 & must be ordered 20 minutes in advance) -
Ice Cream or Sorbet Du Jour
Chef's daily selection of seasonal fruit sorbet or old fashioned handspun ice cream. Eat Fit Approved -
Pecan Pie à la Mode
Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce -
Lally's Praline Parfait
Hand-crafted vanilla ice cream layered in an old-fashioned parfait glass with candied pecans, sweetened whipped cream and sticky praline syrup
À la Carte Sides
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Garlic Wilted Spinach
$8 -
Black Pepper Cane Syrup Bacon
$9 -
Corn, Asparagus, Grilled Kale & Leeks
$8 -
Creole Mustard Smashed Potatoes
$8 -
Creole Cream Cheese Stone Ground Grits
$8 -
Two Poached Eggs & Hollandaise
$8 -
Warm Buttermilk Biscuits
$6
Réveillon
First Course
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Broiled Head On Gulf Shrimp
Locally sourced head-on gulf shrimp from Mr. Shrimp, drenched in garlicky citrus butter with warm spices, Calabrian chilies and Spanish saffron
Second Course
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Chef's Breakfast
House-cured duck ham with boozy molasses, whipped duck liver beignets, sugar beets and smoked apple & foie gras café au lait
Third Course
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Coupe de Milieu
Fourth Course
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Winter Truffle Stuffed Louisiana Blue Crab
Jumbo lump blue crab, melted leeks & creamy fontina roasted in a blue crab shell over whiskey-miso roasted pumpkin velouté and shaved winter truffles
Fifth Course
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Short Rib & Oysters
Hand-pounded sassafras creamed collard greens with crispy Gulf oysters and house-made Worcestershire & horseradish demi-glace
Sixth Course
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Gingerbread Tiramisu Charlotte
Chicory Bavarian mousse over spiced Meyer lemon-soaked gingerbread sponge cake with whipped mascarpone and petite lady fingers