Cuisine

Dinner Menu

• Shrimp & Tasso Henican

  Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, 5 pepper jelly and Crystal hot sauce beurre blanc
  $12.5

• Louisiana Crawfish & Cornbread Spaetzle

  Cognac flambéed Breaux Bridge crawfish tails and housemade tasso ham with grilled bell peppers, crispy leeks and velvety crawfish bisque
  $14

• Horseradish Crusted Gulf Oysters

  Briny oysters dredged in spicy horseradish and cornmeal with sweet pickled mirliton, shaved radishes, spicy turnip greens, creamy blue cheese and fresh horseradish chips
  $13.5

• Seared Hudson Valley Foie Gras

  Toasted brioche, satsuma marmalade, confit of pearl onions, wilted bitter greens and fleur de sel
  $18

• Turtle Soup

  The Commander's classic that takes three days to make ~ finished tableside with aged sherry
  $9

• Gumbo du Jour

  Scratch stocks made with the best regional ingredients, toasted dark roux, holy trinity and rum barrel hot sauce
  $9

• Soup du Jour

  Winter's best ingredients from local farms cooked with various techniques
  $8.5

• Soups 1-1-1

  A demi serving of three soups: Turtle, Gumbo, and Soup du Jour
  $10

• Classic Commander's Salad

  Crisp romaine, grated Parmesan, pressed egg, housemade bacon, French bread croutons, shaved Gruyère & black pepper dressing
  $9

• Ponchatoula Strawberry Salad*

  Bitter winter greens, compressed local strawberries, charred onion goat cheese, smoked almonds, wedding cake croutons and citrus champagne-elderflower vinaigrette
  $10

• Pecan Roasted Gulf Fish*

  Wild caught Gulf fish, rainbow chard, melted leeks, petite herbs, spiced pecans, Prosecco poached jumbo lump crab and a sauce made from sweet corn & Woodford Reserve bourbon
  $39

• Dry Aged & Cold Smoked Breast of Duck

  Low & slow black skillet roasted breast of duck over andouille smashed sweet potatoes with brown butter roasted baby turnips, boozy winter fruit compote and natural jus
  $38

• Crispy Speckled Trout

  Pan roast of Breaux Bridge crawfish tails, crab boiled cauliflower, beech mushrooms, wilted winter greens and brabant potatoes with Uglesich's sauce "Muddy Waters"
  $36

• South Louisiana Redfish Courtbouillon

  Creole spiced redfish over popcorn rice callas with local heirloom tomatoes, absinthe braised fennel, saffron and briny chopped oyster courtbouillon broth with crab fat rouille
  $36

• Grilled Filet Mignon of Black Angus Beef

  8 oz. center cut Harris Ranch tenderloin, French potato purée, charred bitter greens, marchand de vin and barbecued oyster butter
  $44

• Champagne Poached Crab Meat

  $14

• French Potato Purée

  $7

• Garlic Wilted Farm Greens*

  $7

• Covey Rise Farm Vegetables*

  $7

• A Selection of Artisanal Cheese

  A tasting of warm pecan biscotti, local honey, preserved fruits and candied nuts with sticky Cabernet syrup
  Selection of One $10 Selection of Two $12 Selection of Three $14

• Jumbo Lump Crab Ravigote

  Louisiana citrus, caviar, toasted pistachios, sunflower seeds, chioggia beets and bitter greens. Wine Pairing: Billecart-Salmon, Brut Réserve, Champagne, France

• Breaux Bridge Crawfish Gnocchi

  Cognac flambéed crawfish tails, purple potato-cream cheese gnocchi, saffron cream, cherry tomatoes and English peas. Wine Pairing: 2016 Domaine de Couron, Côtes-du-Rhône blanc, Rhône Valley, France

• Hudson Valley Foie Gras Torchon

  Black skillet toasted brioche, Sauternes pickled endive, French sea salt, pink peppercorns and strawberry rosemary coulis. Wine Pairing: 2018 Elio Perrone, Sourgal, Moscato d' Asti DOCG, Piedmont, Italy

• L&L Vodka Collins

  Lavender & lemongrass infused vodka, fresh lemon, agave nectar

• Cast Iron Seared South Texas Quail

  Warm Louisiana field pea & citrus salad, charred peppers and Crystal pulp-cane syrup glaze. Wine pairing: 2017 Lost & Found Wines, The Nines Vineyard, Pinot Noir, Sonoma Mountain, California

• Hand Carved Touenedo of Beef

  Roasted oyster mushrooms, French potato purée, grilled Louisiana crawfish bordelaise and finely shaved black Burgundy truffles. Wine Pairing: 2015 Silver Oak, Cabernet Sauvignon, Alexander Valley, Sonoma, California

• Meyer Lemon Praline Galette des Rois

  Praline filled puff pastry glazed with Meyer lemon and Mexican vanilla syrup, aromatic citrus caramel, fresh marmalade and a crisp Florentine tuile. Wine Pairing: 2010 Secret de Château Biac, Cadillac, Bordeaux, France

• Cognac Flambéed Wild Shrimp

  Toasted garlic and Meyer lemon seared Gulf shrimp with local heirloom tomatoes, mushrooms & grilled kale over crawfish boil boulangère potatoes with buttery French veal fond. Wine Pairing: 2017 Domaine Perraud, Chardonnay, Mâcon-Villages, Burgundy - Half $7.25 / Full $14.50
  $39

• Double Cut Pork Chop

  Grilled 14 oz. Duroc pork chop with Creole spices over brown butter roasted farm truck vegetables, goat cheese stone ground grits and Tchoupitoulas sauce. Wine Pairing: 2017 Ridge, Three Valleys Zinfandel, Sonoma County Half $9.25 / Full $18.50
  $46

• Orange Peel & Spiced Sugarcane Painted Quail

  Broken Arrow Ranch stuffed quail with fire-roasted chili boudin, smoked bacon lardons, cider braised cabbage, five pepper jelly and sticky sweet & sour satsuma syrup. Wine Pairing: 2017 Lost & Found Wines, Pinot Noir, Sonoma Mountain Half $8.75 / Full $17.50
  $44

• Creole Bread Pudding Soufflé

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

• Ponchatoula Strawberry Shortcake

  First of the season sweet Louisiana strawberries macerated in a touch of cane sugar served on a warm buttermilk biscuit

^ Back to top

Lunch Menu

• Shrimp & Tasso Henican

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

• Horseradish Crusted Gulf Oysters

  Briny oysters dredged in spicy horseradish and cornmeal with sweet pickled mirliton, shaved radishes, spicy turnip greens, creamy blue cheese and fresh horseradish chips
  $13

• Wild White Shrimp Remoulade

  Chilled crawfish boiled Gulf shrimp with lemony pickled cabbage, whipped Creole cream cheese, po-boy crackers & grilled red pepper remoulade sauce
  $13

• Louisiana Crawfish & Cornbread Spaetzle

  Cognac flambéed Breaux Bridge crawfish tails and Creole spiced chargrilled pork tenderloin with sweet bell peppers, crispy leeks and velvety crawfish bisque
  $14

• Blanquette de Veau

  Tender white veal ragoût with winter mushrooms, green peas, mirepoix and fresh herbs flambéed with brandy and covered with a flaky French pastry shell
  $13.5

• Commander's Turtle Soup

  Rich veal stock simmered slowly for 72 hours with minced snapping turtle, holy trinity & pressed hen's eggs ~ Finished tableside with aged sherry
  $9

• Creole Gumbo du Jour

  Scratch stocks made with the best regional ingredients, toasty dark roux, holy trinity and rum barrel hot sauce
  $9

• Soup du Jour

  Varied cooking techniques combined with fresh produce
  $8.5

• Commander's Crisp Romaine Salad

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

• Ponchatoula Strawberry Salad*

  Bitter winter greens, compressed local strawberries, charred onion goat cheese, smoked almonds, wedding cake croutons and citrus champagne-elderflower vinaigrette
  $10

• Cognac Flambéed Wild Shrimp

  Toasted garlic and Meyer lemon seared Gulf shrimp with local heirloom tomatoes, mushrooms & grilled kale over stone ground grits with buttery shrimp & veal fond
  $28

• Breaux Bridge Crawfish Strudel

  Louisiana crawfish tails, Creole seasonings, oyster mushrooms, sundried tomatoes and spicy jack cheese baked into a flaky puff pastry with wilted greens, roasted peppers and Cajun crawfish étouffée
  $25

• Griddle Seared Gulf Fish*

  Charred Covey Rise Farms Romanesco and cauliflower, roasted purple sweet potatoes and grilled Vidalia onions with ripped Swiss chard and silky sweet potato purée
  $27

• Tournedos of Black Angus Beef

  Grilled Harris Ranch beef with whiskey smoked onions, roasted mushrooms over Creole smashed new potatoes, and glance de viande
  $32

• Classic

• Commander's

• Cosmopolitan

• Ray's Melon

• Prosecco Poached Crabmeat

  $12

• Roasted Farm Vegetables*

  $7

• Creole Smashed New Potatoes

  $7

• Garlic Wilted Spinach*

  $7

• Flambéed Breaux Bridge Crawfish Tails

  $12

• Creole Bread Pudding Soufflé

  All the richness of Creole bread pudding whipped up into a light soufflé ~ Finished tableside with warm whiskey cream (Must be ordered 20 minutes in advance)
  $9.5

• Ponchatoula Strawberry Shortcake

  First of the season Louisiana strawberries macerated with a touch of cane sugar served on a warm buttermilk biscuit (Must be ordered 20 minutes in advance)
  $9.5

• Grand Marnier Chocolate Bar

  European dark chocolate bar with citrus white chocolate ganache, candied orange zest and dusted with spiced Dixie crystals
  $9.5

• Lally's Praline Parfait

  Hand -crafted vanilla ice cream layered in an old fashioned parfait glass with candied pecans and sticky New Orleans praline syrup ~ Lally Brennan's favorite dessert
  $8.5

• Pecan Pie à la Mode

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

• Commander's Turtle Soup

  Rich veal stock simmered slowly for 72 hours with minced snapping turtle, holy trinity & pressed hen's eggs ~ Finished tableside with aged sherry

• Orange Peel & Spiced Sugarcane Painted Quail

  Broken Arrow Ranch stuffed quail with fire-roasted chili boudin, pickled pork choucroute, Crystal pulp & sticky satsuma syrup

• Creole Bread Pudding Soufflé

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

• Satsuma Glazed Duck

  Crispy duck leg confit over Camellia white bean, andouille and Cajun ham cassoulet with brown butter turnips, spicy greens and Louisiana citrus
  $24

• The Creole Tostada

  16-hour applewood smoked pork shoulder, Creole spiced tostada, red bean purée, Cajun boudin, charred corn chow-chow, peppery arugula, salsa verde & rum barrel hot sauce crema
  $19

• Louisiana Citrus Soup

  Tangelo, blood & red oranges, snap peas, chioggia beets, and pistachios-sunflower crunch over tarragon yogurt

• Griddle Seared Gulf Fish

  Charred Romanesco, cauliflower, purple sweet potatoes and Vidalia onions with Swiss chard and sweet potato purée

• Sorbet du Jour

  Handcrafted sorbet with the finest Louisiana fruit spiced with local flavors spun daily

• Sangria

  Wine, fruit liqueur, spices, berries, local citrus & fresh herbs
  $5

• The Crescent City Cooler

  Guava rum, freshly squeezed lime, bitters and ginger ale compose a refresher you won't soon forget
  $5

• 2018 Famille Perrin, Luberon Blanc

  $5.99

• 2018 Famille Perrin, Ventoux Rouge

  $5.99

^ Back to top

Brunch Menu

• Turtle Soup

  A Commander's classic with rich veal fond & crushed lemon ~ Finished tableside with a splash of aged sherry

• Commander's Creole Gumbo

  Rich stock slow cooked with regional ingredients spiked with toasted garlic, Creole seasonings and local hot sauce

• Today's Seasonal Soup

  Varied cooking techniques with farm fresh produce

• The Commander's Salad

  Hearts of romaine, Parmesan, pressed egg, housemade bacon, French bread croutons, grated Gruyère & creamy black pepper dressing

• Ponchatoula Strawberry Salad*

  Bitter winter greens, compressed local strawberries, charred onion goat cheese, smoked almonds, wedding cake croutons and citrus champagne-elderflower vinaigrette

• Horseradish Crusted Gulf Oysters

  Briny oysters dredged in spicy horseradish and cornmeal with sweet pickled mirliton, shaved radishes, spicy turnip greens, creamy blue cheese and fresh horseradish chips

• Breaux Bridge Crawfish Strudel

  Louisiana crawfish tails, mushrooms, sundried tomatoes and spicy jack cheese baked into a flaky puff pastry with Cajun crawfish étouffée and béarnaise

• Louisiana Citrus Salad

  Tangelo, blood & red oranges, snap peas, chioggia beets, citrus scented pearled barley and pistachio-sunflower crunch over tarragon yogurt

• Shrimp and Tasso Henican

  Wild Louisiana white shrimp stuffed with spicy Cajun ham tossed in Crystal hot sauce with pickled okra and five pepper jelly (Additional $3.50)

• Pecan Crusted Gulf Fish*

  Rainbow Swiss chard, melted autumn leeks, petite herbs, spiced pecans, Prosecco poached jumbo lump Louisiana blue crab and a light corn sauce spiked with Woodford Reserve bourbon
  $48

• Cognac Flambéed Wild Shrimp

  Toasted garlic and Meyer lemon seared Gulf shrimp with local heirloom tomatoes, mushrooms & grilled kale over stone ground grits with buttery shrimp & veal fond
  $40

• Louisiana Sportsman's Brunch*

  Sticky ginger lacquered duck over Grand Marnier buttermilk flapjacks with blood orange marmalade, local pecans, crispy root chips, a soft poached hen's egg and "foiellandaise"
  $38

• Hand Carved Pork & Crawfish

  Grilled pork tenderloin & Louisiana crawfish tails over cayenne-lemon roasted purple sweet potatoes with grilled pineapple, local winter citrus, cebollitas and crawfish boiled pineapple vinaigrette
  $40

• Orange Peel & Spiced Sugarcane Painted Quail

  Broken Arrow Ranch stuffed quail with fire-roasted chili boudin, smoked bacon lardons, cider braised cabbage, five pepper jelly and sticky sweet & sour satsuma syrup
  $38

• Tournedos of Black Angus Beef

  Spiced tenderloin of grilled Harris Ranch beef over Creole smashed new potatoes with whiskey smoked onions, foraged mushrooms and glace de viande
  $48

• Cochon de Lait Eggs Benedict

  16-hour barbecued shoulder of pork over warm buttermilk biscuits, sauce forestière with roasted mushrooms, caramelized onions and ripped herbs, soft poached hen's eggs and housemade tasso hollandaise
  $37

• Creole Bread Pudding Soufflé

  All the richness of Creole bread pudding whipped up into a light fluffy soufflé ~ Warm whiskey sauce added tableside (Additional $3 and must be ordered in advance)

• Ponchatoula Strawberry Shortcake

  First of the season Louisiana strawberries macerated with a touch of cane sugar served on a warm buttermilk biscuit with chantilly whipped cream (Additional $3 and must be ordered in advance)

• Grand Marnier Chocolate Bar

  European dark chocolate bar with citrus white chocolate ganache, candied orange zest and dusted with spiced Dixie crystals

• Lally's Praline Parfait

  Hand-crafted vanilla ice cream layered in an old fashioned parfait glass with candied pecans and sticky New Orleans praline syrup ~ Lally Brennan's favorite dessert

• Housemade Ice Cream or Sorbet*

  A daily selection of seasonal fruit sorbet or old fashioned ice cream

• Pecan Pie à la Mode

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

• Prosecco Poached Crabmeat

  $12

• Buttermilk Biscuits

  $4.5

• Sugarcane & Black Pepper Bacon

  $7

• Black Skillet Wilted Farm Greens

  $7

• Creamy Stone Ground Grits

  $7

• Classic Bloody Mary

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

• Turtle Soup

  A Commander's classic finished with a splash of sherry

• Orange Peel & Spiced Sugarcane Painted Quail

  Broken Arrow Ranch stuffed quail with fire-roasted chili boudin, smoked bacon lardons, cider braised cabbage, five pepper jelly and sticky sweet & sour satsuma syrup

• Creole Bread Pudding Soufflé

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

• Classic Bloody Mary

  Our award-winning housemade Bloody Mary mix ~ Spiked tableside with "ice block" vodka
  $8.75

• Fresh Sangria

  Wine, fruit liqueur, spices, berries, local citrus & fresh herbs
  $9

• Crescent City Cooler

  Guava rum, freshly squeezed lime, bitters and ginger ale ~ A warm weather refresher you won't soon forget
  $9.5

• The Saint 75

  St. Germain, Tanqueray gin, basil and sparkling wine
  $11

^ Back to top

Cocktails

• Strawberry Milk Punch

  By Kat Steigman. A taste of childhood nostalgia with an adult kick. This brandy milk punch spiked with fresh local strawberry pureé is the perfect pick-me-up
  $9

• Stiletto

  By Wes Shafer. Cherry infused bourbon made at Commanders Palace and amaretto liqueur are the base for this irresistible treat with a chocolate rim
  $10.5

• Fuzzy Buffalo

  By Emma Pew. A tall glass of peachy basil lemonade with a Buffalo Trace Bourbon kick. This cocktail uses fresh squeezed lemons and peach, garnished with fresh basil
  $12

• Cucumber Mint Gimlet

  By Emma Pew. This revitalizing coup is light and fresh. Cucumber and mint vodka combine with fresh citrus for a bright and lively cocktail
  $9

• Studio 54

  By Mark Blackwell.Get in the disco spirit! Featuring Wheatley vodka, this refreshing sipper mixes up fresh lime and grapefruit juices with hibiscus and elderflower
  $11.5

• Rum Old Fashioned

  By Danny Kernion. Made with Don Q Gran Anejo Puerto Rican rum, this Old Fashioned is anything but. Uncomplicated and clean with a hint of molasses, this sophisticated glass will be your new favorite
  $15

• Sazerac

  Sazerac Rye Whiskey, Peychaud's Bitters, Herbsaint and finished with a twist of lemon. A New Orleans classic

• Sidecar

  This is a big, beautiful drink for a connoisseur of cocktails. Brandy, Cointreau, lemon juice and sugar in perfect proportions

• Old Fashioned

  Muddled orange and cherry with bitters and sugar form the base for this enigmatic classic. Then add Bourbon or Rye whiskey for the kick. Or have it like Ella did—with Scotch

• Original Mai Tai

  We use Trader Vic's recipe for the King of the "Tiki" drinks. Gold and dark rum, Orgeat, lime juice, and Orange Curacao will definitely get everyone in the party spirit

• Blood and Sand

  Scotch, Cherry Herring, Sweet Vermouth, and Orange combined in a romantic cocktail, named for the 1922 Rudolph Valentino movie.

• French 75

  Named for the 75mm French cannons that helped win World War I, the base for this lovely cocktail is sparkling wine with sugar and lemon. Choose gin or brandy to finish yours off

• Manhattan

  This classic was introduced at the Manhattan Club in the 1870's, during a banquet hosted by Sir Winston Churchill's mother. Sweet vermouth and bitters are mixed with whiskey and served up or on the rocks

• Courvoisier VSOP

• Remy Martin VSOP

• Remy Martin, Louis XIII

• Hennessey XO

• Hennessey VSOP

• Martell, Cordon Bleu

• Larressingle VSOP

• Bénédictine

• Bénédictine & Brandy "B&B"

• Grand Marnier "Cordon Rouge"

• Grand Marnier "Cent Cinquantenaire" 150th Anniversary Cuvée

• Balvenie "Doublewood" 12 Year

• Balvenie "Carribean Cask" 14 Year

• Balvenie "Portwood" 21 Year

• Bowmore 18 Year

• Glenfiddich 12 Year

• Glenfiddich 18 Year

• Glenlivet 18 Year

• Glenfarclas 12 Year

• Glenmorangie 18 Year

• Lagavulin 16 Year

• Laphroiag 10 Year

• Macallan 12 Year

• Macallan 18 Year

• Oban 14 Year

• Talisker 10 Year

• Chivas 12 Year

• Johnnie Walker "Red Label"

• Johnnie Walker "Black Label"

• Johnnie Walker "Platinum"

• Johnnie Walker "Blue Label"

• Suntory Toki

• Hibiki

• Yamazaki 12 Year

• Yamazaki 18 Year

• Basil Hayden's

• Baker's

• Blanton's

• Booker's

• Eagle Rare

• Knob Creek

• Maker's Mark

• Woodford Reserve

• Ron Zacapa, Solera 23 Year

• Ron Zacapa XO

• Don Q Gran, Anejo

^ Back to top

Desserts

• Commander's Bread Pudding Soufflé

  All the richness of Creole bread pudding whipped up into a light soufflé ~ Finished tableside with warm whiskey cream (Must be ordered 20 minutes in advance & is an additional $3 for a complete meal)
  $9.5

• Dessert du Jour

  Seasonal inspirations from the Commander's Palace pastry shop (Must be ordered 20 minutes in advance)
  $9.5

• House Made Ice Cream or Sorbet

  A daily selection of seasonal fruit sorbet or old fashioned ice cream
  $8.5

• Bananas Foster Flambé

  A tableside flambé of bananas with Caribbean rum, brown sugar, banana liqueur & vanilla bean ice cream (Not available as part of a complete meal)
  For Two $16

• Lally's Praline Parfait

  Hand-crafted vanilla ice cream layered in an old fashioned parfait glass with candied pecans and sticky praline syrup - Lally Brennan's favorite dessert
  $8.5

• Southern Style Pecan Pie à la Mode

  Vanilla & sugarcane infused custard pie with roasted New Roads pecans - Served with house-spun vanilla bean ice cream
  $8.5

• Creole Cream Cheese Cheesecake

  House made Creole cream cheese cheesecake with a honey graham crust chocolate lattice & sticky caramel sauce
  $9.5

• Commander's Crème Brûlée

  Caramelized sugar crust in every bite on a classic vanilla custard
  $9

• Creole Shrub Chocolate Bar

  A European dark chocolate bar with shrub spiked white chocolate ganache, candied orange zest, lightly dusted with spiced Dixie Crystals
  $9.5

• Dow's 10-year Tawny

  $16

• Fonseca "Bin Number 27" Ruby

  $8

• Warre's "Otima" 20-year Tawny

  $24

• La Cigarerra, Manzanilla

  $6

• Emilio Lustau "Don Nuño" Oloroso

  $12

• Emilio Lustau, East India Solera

  $12

• Caesar Florido, Moscatel Durado

  $8

• El Maestro Sierra, VORS Pedro Ximénez

  $15

• Rare Wine CO. Charleston, Sercial

  $15

• Rare Wine CO. Savannah, Verdelho

  $15

• Rare Wine CO. Boston, Bual

  $15

• Rare Wine CO. New York, Malmsey

  $15

• Nardini, Green Label

  $11

• Marolo, Brunello

  $15

• Marolo, Gewurtztraminer

  $15

• Marolo, Moscato

  $18

• Marolo, Barolo 12-year

  $24

• Gaja, Barbaresco

  $25

• Courvoisier VSOP

  $16

• Hennessey VSOP

  $20

• Hennessey XO

  $60

• Martell "Cordon Bleu"

  $46

• Rémy Martin VSOP

  $15

• Rémy Martin XO

  $60

• Rémy Martin "Louis XIII"

  1.5 oz $360 1.0 oz $240 0.5 oz $120

• Larresingle VSOP

  $24

• Boulard, Grand Solange

  $18

• Bénédictine

  $14

• Bénédictine & Brandy

  $14

• Grand Marnier, Cordon Rouge

  $15

• Grand Marnier, Grand 1880 Cuvee

  $90

• Grand Marnier, Cuvée du Centenaire

  $60

• Laurent Cazottes, Cedrat Citrus

  $22

• Laurent Cazottes, Reine-Claude Doree

  $31

• Laurent Cazottes, Poire Williams

  $31

• Commander's Limoncello

  $8

• Commander's Seasonal Liqueur

  $8

• Aperol

  Bitter Orange
  $9

• Bailey's Irish Cream

  Whiskey & Cream
  $9

• Benedictine

  Herbal
  $14

• Chambord

  Black Raspberry
  $11.5

• Campari

  Citrus & Herbs
  $10

• Chartreuse Green

  Herbal
  $18

• Cointreau

  Bitter Orange Peel
  $12

• Cuarenta y Tres / Licor 43

  Vanilla & Citrus
  $10.25

• Disaronno Originale

  Bittersweet Almond
  $10

• Drambuie

  Scotch, Heather & Honey
  $12.5

• Fernet Branca

  Herbs & Spices
  $10

• Frangelico

  Hazelnut
  $10

• Galliano

  Herbal
  $11.5

• Kahlùa

  Coffee
  $8

• Nonino Amaro

  Herbs & Spices
  $18

• Romana Sambuca

  Anise & Ederflower
  $9.5

• St. Germain

  Elderflower
  $10

• Strega

  Herbal & Saffron
  $11.5

• Tia Maria

  Coffee & Vanilla
  $8.5

• Toschi Nocello

  Walnut
  $10

• Tuaca

  Vanilla & Citrus
  $9.75

• Ron Zacapa, Solera 23-year

  $16

• Ron Zacapa XO

  $36

• Don Q, Gran Anejo

  $14

^ Back to top