| Shrimp & Tasso Henican |
$11.50 |
wild louisiana white shrimp stuffed with spicy cajun ham, with crystal hot sauce beurre blanc, pickled okra, and five pepper jelly. |
| Turtle Soup |
$8.00 |
a commanders classic spiked with sherry it takes us 3 days to make each batch. |
| Creole Gumbo |
$8.00 |
a rich gumbo spiked with louisiana hot sauce, toasted garlic, and creole seasonings. |
| Soup Du Jour |
$8.00 |
varied cooking techniques combined with farm fresh produce. |
| Soups 1-1-1 |
$8.50 |
a demi serving of three soups - gumbo, turtle, & soup du jour. |
| Crab & Cucumber |
$11.50 |
louisiana jumbo lump crab, shaved cucumbers, yellow beets, and pickled watermelon radishes with basil & ice wine vinaigrette. |
| Oyster & Absinthe Dome |
$12.00 |
plump oysters poached with bacon, artichokes, absinthe & double cream presented under a flaky french pastry. |
| Wild White Shrimp Remoulade |
$10.00 |
chilled louisiana shrimp over marinated hearts of palm & creole tomatoes with limestone lettuce, ripped tarragon, & spicy lemon vinaigrette. |
| The Commanders Salad |
$8.50 |
hearts of romaine, grated parmesan, pressed egg, housemade bacon, french bread croutons, shaved gruyere, and creamy black pepper dressing. |
| Stone Fruit Salad |
$8.50 |
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. |
| Hickory Grilled Gulf Fish |
$21.00 |
over cane marinated creole tomatoes, baby heirlooms, shaved red onions, cucumber ribbons, and local mizuna greens with crushed basil. |
| Caribbean Shrimp Salad |
$20.00 |
island spiced wild shrimp with toasted coconut, pineapple, grilled chilies, sweet mango, plantains, and charred poblano & bocage honey vinaigrette. |
| Commanders Palace Seafood Cakes |
$17.00 |
louisiana crawfish, gulf shrimp, and texas redfish over andouille, grilled corn, trinity, crispy garlic, and a sauce of creole tomato etouffee. |
| Griddle Seared Gulf Fish |
$20.00 |
seven varieties of crab boiled vegetables with bruleed meyer lemons, and brown butter vinaigrette. |
| Char-Grilled Pork Tenderloin |
$21.00 |
sugarcane smoked pork over sweet potato-andouille hash, garlic grilled spinach, and peach-jalapeno hot sauce with smoky trotter jus. |
| Couchon De Lait |
$15.00 |
abita braised pork shoulder over crispy crawfish boudin, grilled corn & pickled okra chow chow with blackberry demi-glace and five pepper jelly. |
| Paneed Veal & Crawfish |
$21.00 |
sliced veal and louisiana crawfish over a confit of shallots, summer corn, roasted fingerling potatoes, & baby spinach with smoked yellow tomato butter. |
| Creole Bread Pudding Souffle |
$9.50 |
rich bread pudding whipped into a light fluffy souffle whiskey sauce added table side (please allow 20 minutes to prepare). |
| Warm Pecan Pie |
$8.50 |
warm pecan pie & vanilla bean ice cream with melted chocolate, candied pecans, and fleur de sel caramel sauce. |
| Chocolate, Chocolate, Chocolate |
$8.50 |
hand crafted chocolate turtle ice cream & chocolate covered espresso beans with chopped milk chocolate, white chocolate, and european dark chocolate ganache. |
| Peaches & Cream Shortcake |
$8.50 |
sliced alabama peaches, louisiana brown sugar & makers mark bourbon with peach & roasted pecan coffee cake, cinnamon whipped chantilly, and dixie crystal sugar. |
| Praline Parfait |
$8.00 |
a praline ice cream sundae layered with vanilla whipped cream, candied pecans, a crisp honey tuile, and sticky praline syrup. |
| Sorbet Du Jour |
$7.50 |
handcrafted sorbet made of the finest louisiana fruit, spiced with local flavors. |
| Crispy Cajun Boudin |
$5.00 |
|
| Crab Boil Vegetables |
$6.00 |
|
| Champagne-Poached Crabmeat |
$8.00 |
|
| Commanders Iced Coffee |
$4.00 |
|
| Creole Luncheon |
$30.00 |
|
| Turtle Soup |
|
a commanders classic spiked with sherry it takes us 3 days to make each batch. |
| Paneed Veal & Crawfish |
|
sliced veal and louisiana crawfish over a confit of shallots, summer corn, roasted fingerling potatoes, & baby spinach with smoked yellow tomato butter. |
| Creole Bread Pudding Souffle |
|
the queen of creole desserts finished tableside with whiskey cream sauce. |
| Commanders Palace Seafood Cakes |
$20.00 |
louisiana crawfish, gulf shrimp, and texas redfish over andouille, grilled corn, trinity, crispy garlic, and a sauce of creole tomato etouffee. |
| Couchon De Lait |
$18.00 |
abita braised pork shoulder over crispy crawfish boudin, grilled corn & pickled okra chow chow with blackberry demi-glace and five pepper jelly. |
| Ochsner |
$29.00 |
|
| Light Soup Du Jour |
|
chefs selection of fresh seasonal ingredients. |
| Caribbean Shrimp Salad |
|
island spiced wild shrimp with toasted coconut, pineapple, grilled chilies, sweet mango, plantains, and charred poblano & bocage honey vinaigrette. |
| Sorbet Du Jour |
|
hand-crafted sorbet made of the finest louisiana fruit & spiced with local flavors. |
