Commander's Palace

Appetizers

• Mississippi Blueberry Glazed Pork Belly$14.00

  Crispy pork belly with candied jalapeños, a shaved salad of breakfast radish, mirliton & red cabbage lacquered with Mississippi blueberry BBQ jus

• Smoked Cauliflower & Creole Cream Cheese$13.00

  Tasso brined & cold smoked corn fried florets of cauliflower with roasted garlic whipped Creole cream cheese, pickled pepper salad and a zesty burst of citrus-sunflower crunch

• Shrimp & Tasso Henican$14.00

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

• Smoked Gulf Fish Maque Choux$14.00

  Crispy smoked Gulf fish & Louisiana white shrimp croquettes over sweet summer corn, Creole tomato and preserved okra maque choux with charred poblano aioli and green garlic nage

Soups & Salads

• Turtle Soup au Sherry$12.00

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

• Soup Du Jour$10.00

  Varied cooking techniques combined with fresh seasonal ingredients

• Commander's Creole Gumbo$12.00

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

• Commander's Crisp Romaine Salad$11.00

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

• Louisiana Watermelon Salad$12.00

  First of the season local watermelon, pickled cucumber ribbons and spicy arugula with Souther Maids Diary goat feta, early summer berry & Tabasco vinaigrette, sweet basil buttermilk and black sesame chaat spice. Eat Fit NOLA item.

Entrées

• Pecan Crusted Fish$40.00

  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 NOLA item.

• La Ceiba Gulf Fish$38.00

  Crispy cassava, chargrilled sweet peppers, blistered onions, fresh cilantro and Louisiana popcorn rice with a spicy coconut lime fish fumet and peach-mango pepper jelly

• Wild Louisiana White Shrimp$35.00

  Garlic seared Gulf shrimp with grilled & pickled petite zephyr squash, heirloom tomatoes and tender spicy greens with Creole tomato, charred chili & smoked almond romesco. Eat Fit NOLA item.

• Summer Squash Burrata$29.00

  Local summer squash ratatouille roasted in a black cast iron skillet with cane-cured heirloom tomatoes, black summer truffle & preserved lemon olive oil over molten burrata cheese studded with basil pistou and charred olive bread

• 48 Hour Tasso Brined Double Cut Pork Chop$39.00

  Grilled Duroc pork chop with pickled South Carolina peaches, Louisiana field pea ragout, charred collard greens and brandied peach demi glace

• Grilled Center Cut Harris Ranch Filet$49.00

  8 oz. filet of Black Angus beef drenched in dark cherry bone marrow butter over whiskey smoked onion potato croquette with grilled mushrooms and Louisiana berry au poivre

Sides

• Sauté of Sweet Corn, Grilled Kale, Asparagus & Leeks$7.00

  Eat Fit NOLA item.

• Tangy Bacon & Apple Cider Braised Cabbage$7.00

• Blistered Shishito Peppers with Green Garlic & Peach Vinegar$8.00

• Prosecco Poached Louisiana Blue Crab$18.00

Desserts

• Creole Bread Pudding Soufflé$11.00

  "The Queen of Creole Desserts" - Finished tableside with warm whiskey cream (Must be ordered 20 minutes in advance)

• Summer Peach Coffee Cake$9.50

  South Carolina peach preserves over a warm, fluffy coffee cake with spiced streusel, Creole cream cheese & pepper jelly ice cream and sea salt chicory caramel

• Southern Style Pecan Pie à la Mode$9.50

  Vanilla & sugarcane infused custard pie with roasted New Roads pecans, warm chocolate and salted caramel ~ Served with house-spun vanilla bean ice cream ~

• Commander's Crème Brûlée$10.00

  Caramelized sugar crust in every bite on a classic Madagascar vanilla bean custard

• Brown Butter Pecan Ice Cream$8.50

  Brown butter & sugar ice cream swirled with toasted New Roads pecans and creamy caramel custard in a pecan Florentine tuile and whipped Chantilly cream

A Selection of Artisanal Cheese

A tasting of seasonal fruit, housemade preserves, candied nuts and sticky Cabernet syrup with sourdough beignets.

• Selections