Introducing Commander's Palace, a classy and upscale restaurant in New Orleans known for its impeccable service and delicious menu. With a wide range of options from appetizers like Hokkaido Scallop Tostada to entrees like Pecan Crusted Gulf Fish, there is something for everyone at Commander's Palace. The Turtle Soup au Sherry and Redfish & Gulf Oyster Velouté are must-try items that showcase the deep and complex flavors of Louisiana cuisine. The restaurant offers a luxurious dining experience with attentive staff and a cozy ambiance. Overall, Commander's Palace is a historical gem that should not be missed during a visit to New Orleans.

Appetizers

Hokkaido Scallop Tostada

Sliced tender Japanese scallops, horseradish scallop mousse, roasted garlic bagna cauda, and 'everything spiced' Chilton County peaches on a crisp tostada

$18.00

Burgundy Escargot Perseillade

White wine braised basil fed snails rolled in a parsley & green onion emulsion in a cast iron crock with crusty French bread, marinated cherry tomatoes and aged Prima Donna forté

$16.00

Hickory Smoked Cauliflower

Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus

$14.00

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

$15.50

Turtle Soup au Sherry

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

$12.00

Soup Du Jour

Varied cooking techniques combined with fresh seasonal ingredients.

$11.00

Commander's Creole Gumbo

Slow cooked stock with toasted garlic, Creole seasonings and local hot sauce.

$12.00

Soups 1-1-1

A demitasse tasting of all three soups.

$13.00

Commander's Crisp Romaine Salad

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

$11.00

Spiced Carrot Salad

Warm spice roasted carrots, fresh cucumbers, spicy arugula, oat granola and curried carrot vinaigrette with smoked chevre

$13.00

Soups & Salads

Entrées

Pecan Crusted Gulf Fish

Prosecco poached jumbo lump crab over spiced New Roads pecan crusted fish with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream

$40.00

Redfish & Gulf Oyster Velouté

Cast iron seared redfish crusted with ruby red beet & citrus gremolata, confit cremini mushrooms, roasted mirlitons, Louisiana field peas and briny Gulf oyster-cauliflower velouté

$38.00

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

$39.00

Grilled Center Cut Creekstone Farms Filet

8 oz. filet of Black Angus beef over smashed new potatoes with smoked Acadian honey butter glazed baby carrots finished with preserved Mississippi blueberry demi-glace

$49.00

Chargrilled Double Cut Duroc Pork Chop

Tasso brined Duroc pork over Louisiana molasses whipped sweet potatoes with brown butter braised turnips, cebollita & late harvest tomato jam and horseradish potlikker

$47.00

Louisiana Blue Crab Bisque

Crushed blue crab flambeed with Cognac, French mire pox, dehydrated Louisiana citrus and hand pounded sassafras

Hokkaido Scallop Crudo

Pickled baby squash, local pea tendrils, criolla sella chili crunch and summer cucumber aguachile

le Coup du Milieu

Hi-Bliss

Texas Redfish

Cast iron seared redfish & crispy beets with smoked king trumpet mushrooms,, crab fat-caper cornbread crumble and yuzu broth

Creekstone Farms Beef Tenderloin

Chargrilled tournedo of beef over roasted ruby red beets, cremini mushrooms, Brabant potatoes, tallow blue cheese butter, fennel bulb-beet purée and Marchand de vin

Limoncello Drenched Sponge Cake

Blueberry crème, tangy lemon curd, Chantilly cream and white chocolate dipped frosted flakes

Chef's Playground Tasting Menu 2024

Chef Meg's Three Course Offerings

Maggie's Mushroom Vol Au Vent

Tempura fried summer squash over pickled chestnut & pioppino mushrooms and garlic wilted spinach tucked into a flaky French pastry with red pepper coconut chimichurri

$44.00

Wild White Shrimp & Grits

Garlic-herb marinated Gulf shrimp seared in cast iron over Creole cream cheese stone ground grits with pickled sweet peppers, braised collard greens and housemade chorizo courtbouillon

$48.00

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

Cinnamon Roll Apple Cobbler

Baked late summer apples with Creole cream cheese icing, caramelized New Roads praline molasses and cinnamon streusel with Creole cream cheese ice cream

Menu