Commander's Palace Menu

wild louisiana white shrimp stuffed with spicy cajun ham, with crystal hot sauce beurre blanc, pickled okra, and five pepper jelly.

a commander’s classic spiked with sherry it takes us 3 days to make each batch.

a rich gumbo spiked with louisiana hot sauce, toasted garlic, and creole seasonings.

varied cooking techniques combined with farm fresh produce.

a demi serving of three soups - gumbo, turtle, & soup du jour.

louisiana jumbo lump crab, shaved cucumbers, yellow beets, and pickled watermelon radishes with basil & ice wine vinaigrette.

plump oysters poached with bacon, artichokes, absinthe & double cream presented under a flaky french pastry.

chilled louisiana shrimp over marinated hearts of palm & creole tomatoes with limestone lettuce, ripped tarragon, & spicy lemon vinaigrette.

hearts of romaine, grated parmesan, pressed egg, housemade bacon, french bread croutons, shaved gruyere, and creamy black pepper dressing.

sliced alabama peaches, plums, black cherries, and nectarines over petite leaves with candied pecans, goat cheese, crispy sweet potatoes, and warm bourbon-bacon fat vinaigrette.

over cane marinated creole tomatoes, baby heirlooms, shaved red onions, cucumber ribbons, and local mizuna greens with crushed basil.

island spiced wild shrimp with toasted coconut, pineapple, grilled chilies, sweet mango, plantains, and charred poblano & bocage honey vinaigrette.

louisiana crawfish, gulf shrimp, and texas redfish over andouille, grilled corn, trinity, crispy garlic, and a sauce of creole tomato etouffee.

seven varieties of crab boiled vegetables with bruleed meyer lemons, and brown butter vinaigrette.

sugarcane smoked pork over sweet potato-andouille hash, garlic grilled spinach, and peach-jalapeno hot sauce with smoky trotter jus.

abita braised pork shoulder over crispy crawfish boudin, grilled corn & pickled okra chow chow with blackberry demi-glace and five pepper jelly.

sliced veal and louisiana crawfish over a confit of shallots, summer corn, roasted fingerling potatoes, & baby spinach with smoked yellow tomato butter.

rich bread pudding whipped into a light fluffy souffle whiskey sauce added table side (please allow 20 minutes to prepare).

warm pecan pie & vanilla bean ice cream with melted chocolate, candied pecans, and fleur de sel caramel sauce.

hand crafted “chocolate turtle” ice cream & chocolate covered espresso beans with chopped milk chocolate, white chocolate, and european dark chocolate ganache.

sliced alabama peaches, louisiana brown sugar & makers mark bourbon with peach & roasted pecan coffee cake, cinnamon whipped chantilly, and dixie crystal sugar.

a praline ice cream sundae layered with vanilla whipped cream, candied pecans, a crisp honey tuile, and sticky praline syrup.

handcrafted sorbet made of the finest louisiana fruit, spiced with local flavors.

a commander’s classic spiked with sherry it takes us 3 days to make each batch.

sliced veal and louisiana crawfish over a confit of shallots, summer corn, roasted fingerling potatoes, & baby spinach with smoked yellow tomato butter.

the queen of creole desserts finished tableside with whiskey cream sauce.

louisiana crawfish, gulf shrimp, and texas redfish over andouille, grilled corn, trinity, crispy garlic, and a sauce of creole tomato etouffee.

abita braised pork shoulder over crispy crawfish boudin, grilled corn & pickled okra chow chow with blackberry demi-glace and five pepper jelly.

chef’s selection of fresh seasonal ingredients.

island spiced wild shrimp with toasted coconut, pineapple, grilled chilies, sweet mango, plantains, and charred poblano & bocage honey vinaigrette.

hand-crafted sorbet made of the finest louisiana fruit & spiced with local flavors.