Cuisine

Dinner Menu

• Turtle Soup au Sherry

  The authentic Louisiana favorite with rich veal fond, chopped egg and crushed lemon ~ finished tableside with aged sherry
  $9

• Gulf Seafood Gumbo

  Redfish, wild shrimp and roasted crab stock with Creole mirepoix & slow cooked dark roux
  $9

• Commander's Crisp Romaine Salad

  Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing
  $9

• Roasted Autumn Pear Salad

  Roquefort cheese, mixed baby greens, crispy parsnips, "neer nut" toasted pistachios and brandied cherry vinaigrette. Eat Fit menu item.
  $9.5

• Jumbo Lump Crab & Citrus

  Louisiana blue crab, shaved fennel, petite tomatoes and greens with citrus tarragon oil, crab fat aioli and hand pounded sassafras gremolata. Eat Fit menu item.
  $14

• Shrimp & Tasso Henican

  Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc
  $12.5

• Pecan Crusted Gulf Redfish

  Prosecco poached jumbo lump crab over roasted late summer corn, asparagus, grilled kale, melted leeks and lemony whiskey flambéed crab fat butter
  $39

• Miso & Sugarcane Shrimp Coated Redfish

  Vietnamese flavors of wild shrimp & roasted pork, mirliton, spaghetti squash, mustard leaves, sugarcane nuoc cham and red pepper miso aioli
  $31

• Rum Roasted Wild White Shrimp

  Herb marinated local shrimp over a sauté of colorful tomatoes, onion and umami rich mushrooms with artisan grits and an Elegant French shrimp & veal fond
  $30

• Café Pierre Lacquered Texas Quail

  Smoky Cajun boudin stuffed quail over a nest of tangy bacon braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus
  $32

• Bone Marrow Grilled Black Angus Beef

  Tournedos of Harris Ranch tenderloin, chargrilled onions, caramelized garlic and brabant potatoes with Bordeaux escargot demi glace and bone marrow-piri piri butter
  $44

• Miso Roasted Forest Mushroom Pasta

  Selections from Mushroom Maggie's Farm ~Gluten free pasta laced with cashew cream, Meyer lemon olive oil, vegan cheese and shaved American summer truffles. Eat Fit Nola item.
  $28

• Dirty Duck Confit

  Crispy duck leg, sweet citrus & sour orange pepper jelly and a soft poached hen's egg over Louisiana herloom pumpkin pave, roasted apple salad, white bean crisp and "dirty" andouille duc juz
  $28

• Prosecco Poached Crab

  $14

• Late Summer Asparagus

  $7

• Creole Cream Cheese Grits

  $7

• Tasso & Brabant Potato Hash

  $7

• Sauté of Corn, Grilled Kale & Leeks

  $7

• Selections from Mushroom Maggie's Farm

  $8

• Tangy Bacon Braised Cabbage

  $7

• Creole Bread Pudding Souffle

  "The Queen of Creole Desserts" - Finished tableside with warm whiskey cream
  $9.5

• Pecan Pie a la Mode

  Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce
  $8.5

• Creole Cream Cheese Cheesecake

  A thick cut slice of handmade cheesecake with warm salted caramel & chilled chocolate
  $9.5

• Dark Chocolate Sorbet

  Dark cocoa, monk fruit sugar and coconut milk sorbet with toasted cocoa nibs, cinnamon Pavlova and stone fruit with Piety & Desire chocolate. Eat Fit menu item.
  $7.5

• Brown Butter Blondie Ice Cream

  Sticky caramel and candied pecan blondies swirled into a rich brown butter ice cream served in a pecan tuile
  $7.5

• Gulf Seafood Gumbo

• Turtle Soup au Sherry

• Commander's Crisp Romaine Salad

• Roasted Autumn Pear Salad

• Rum Roasted Wild White Shrimp

  Herb marinated local shrimp over a sauté of colorful tomatoes, onion and umami rich mushrooms with artisan grits and an Elegant French shrimp & veal fond
  $40

• Miso & Sugarcane Shrimp Coated Redfish

  Vietnamese falvors of wild shrimp & roasted pork, mirliton, spaghetti squash, mustard leaves, sugarcane nuoc cham and red pepper miso aioli
  $40

• Dirty Duck Confit

  Crispy duck leg, sweet citrus & sour orange pepper jelly and a soft poached hen's egg over Louisiana herloom pumpkin pave, roasted apple salad, white bean crisp and "dirty" andouille duc juz
  $38

• Café Pierre Lacquered Texas Quail

  Smoky Cajun boudin stuffed quail over a nest of tangy bacon braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus
  $40

• Miso Roasted Forest Mushroom Pasta

  Selections from Mushroom Maggie's Farm ~Gluten free pasta laced with cashew cream, Meyer lemon olive oil, vegan cheese and shaved American summer truffles
  $38

• Pecan Pie à la Mode

• Dark Chocolate Sorbet

• Brown Butter Blondie Ice Cream

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Jazz Brunch

• Turtle Soup au Sherry (Coolinary Encore)

  The authentic Louisiana favorite with rich veal fond, chopped egg and crushed lemon ~ Finished tableside with a splash of aged sherry

• Gulf Seafood Gumbo (Coolinary Encore)

  Redfish, wild shrimp and roasted crab stock with Creole mirepoix & slow cooked dark roux

• Commander's Crisp Romaine Salad (Coolinary Encore)

  Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing

• Roasted Autumn Pear Salad (Coolinary Encore)

  St. James cheese, mixed baby greens, crispy parsnips, "beer nut" toasted pistachios and brandied cherry vinaigrette

• Jumbo Lump Crab & Citrus

  Louisiana blue crab, shaved fennel, petite tomatoes and greens with citrus tarragon oil, crab fat aïoli, and hand pounded sassafras gremolata. (Additional $3.50)

• 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)

• Pecan Crusted Gulf Redfish

  Prosecco poached jumbo lump crab over roasted late summer corn, asparagus, grilled kale, melted leeks and lemony whiskey flambéed crab fat butter
  $50

• Bone Marrow Grilled Steak & Egg

  Tournedos of Harris Ranch tenderloin, chargrilled onions, caramelized garlic and brabant potatoes with Bordeaux escargot demi glace and bone marrow-piri piri butter
  $54

• Rum Roasted Wild White Shrimp (Coolinary Encore)

  Herb marinated local shrimp over a sauté of colorful tomatoes, onion and umami rich mushrooms with artisan grits and an elegant French shrimp & veal fond
  $40

• Miso & Sugarcane Shrimp Coated Redfish (Coolinary Encore)

  Vietnamese flavors of wild shrimp & roasted pork, mirliton, spaghetti squash, mustard leaves, sugarcane nuoc cham and red pepper miso aïoli
  $40

• Café Pierre Lacquered Texas Quail (Coolinary Encore)

  Smoky Cajun boudin stuffed quail over a nest of tangy bacon braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus
  $40

• Miso Roasted Forest Mushroom Pasta (Coolinary Encore)

  Selections from Mushroom Maggie's Farm ~ Gluten free pasta laced with cashew cream, Meyer lemon olive oil, vegan cheese and shaved American summer truffles
  $38

• Dirty Duck Confit (Coolinary Encore)

  Crispy duck leg, sweet citrus & sour orange pepper jelly and a soft poached hen's egg over Louisiana heirloom pumpkin pave, roasted apple salad, white bean crisp and "dirty" andouille duck jus
  $38

• Prosecco Poached Crab

  $14

• Black Pepper Cane Syrup Bacon

  $7

• Late Summer Asparagus*

  $7

• Creole Cream Cheese Grits

  $7

• Tasso & Brabant Potato Hash

  $7

• Sauté of Corn, Grilled Kale & Leeks*

  $7

• Selections from Mushroom Maggie's Farm

  $8

• Two Poached Eggs & Hollandaise

  $7

• Creole Bread Pudding Soufflé

  "The Queen of Creole Desserts" ~ Finished tableside with warm whiskey cream (Additional $3 and must be ordered in advance)

• Pecan Pie à la Mode (Coolinary Encore)

  Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce

• Creole Cream Cheese Cheesecake

  A thick cut slice of handmade cheesecake with warm salted caramel & chilled chocolate (Additional $3 and must be ordered in advance)

• Dark Chocolate Sorbet (Coolinary Encore)

  Dark cocoa, monk fruit sugar and coconut milk sorbet with toasted cocoa nibs, cinnamon Pavlova and stone fruit with Piety & Desire chocolate

• Brown Butter Blondie Ice Cream (Coolinary Encore)

  Sticky caramel and candied pecan blondies swirled into a rich brown butter ice cream served in a pecan tuile

• Classic Bloody Mary

  Our award-wining housemade Bloody Mary mix ~ Spiked tableside with "ice block" vodka

• Turtle Soup

  A Commander's classic finished with a splash of sherry

• Café Pierre Lacquered Texas Quail

  Smoky Cajun boudin stuffed quail over a nest of tangy bacon braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus

• Creole Bread Pudding Soufflé

  "The Queen of Creole Desserts" ~ Finished tableside with warm whiskey cream sauce

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