Commander's Palace - New Orleans

Commander's cuisine reflects the best of the city ... both Creole and American heritages as well as dishes of Commander's own creating. Seafood, meats, fruits and vegetables everything is as fresh as it possibly can be. As Commander's signature delectables start to arrive, you'll realize why this is the most praised and awarded restaurant in the world. Attention to detail is key. Your meal will appeal to all of your senses in unison, leaving you with a lifelong impression that is *Commander's Palace.* Executive Chef: Tory McPhail Our specialty dishes include... Turtle Soup Au Sherry A Commander's classic spiked with sherry Pecan Crusted Gulf Fish Crowned with Champagne poached jumbo lump crabmeat with crushed corn sauce and roasted pecans Shrimp Cognac & Andouille Stoneground Grits A rich sauté of toasted garlic, leeks, mushrooms and tomato concassé spiked with Cognac and roasted veal fond ~ with andouille-cracked corn grits Bread Pudding Soufflé “The Queen of Creole Desserts” The richness of bread pudding whipped into a light, fluffy soufflé ~ whiskey sauce is added at your table Commander's Palace also serves a heart healthy menu during lunch, as well as vegetarian dishes upon request.
A LA CARTE SOUPS AND APPETIZERS Complete Dinner Packages Available
Soups 1-1-1 A demi serving each of three soups: Gumbo, Turtle and Soup du Jour 6.00	Soup du Jour Varied cooking techniques combined with fresh seasonal ingredients 6.50
Turtle Soup Au Sherry A Commander's classic spiked with sherry 7.00	Gumbo du Jour Rich stock slow cooked with fresh regional products 7.00
Commander's Las Vegas Salad Tender baby spinach tossed with shaved onions, candied pecans, crumbled Point Reyes blue cheese and sugarcane vinaigrette 7.50	Shrimp Remoulade "Moderne" Boiled Gulf shrimp and crisp greens layered with spicy shrimp mousse and Creole rémoulade sauce ~ finished with salted lemon zest 8.50
Louisiana Oysters and Cajun Caviar P & J oysters, artisan potato bread, roasted artichokes, spicy tasso cream and Cajun Bowfin roe 9.50	Tasso Shrimp Henican Quickly seared and coated with Crystal hot sauce beurre blanc ~ served with five pepper jelly and pickled okra 9.50
"Deep Dish" Rabbit and Foie Gras Pie Mississippi rabbit confit, foie gras, herb-roasted mushrooms, goat cheese fondant and pressed pumpkin seed oil 12.00	Petite Couchon Baton Brown sugar rubbed pork belly, smoked rillettes, wilted onions, cane syrup, Creole mustard and caramelized bacon renderings 8.00
A LA CARTE ENTRÉES Complete Dinner Packages Available
Pecan Crusted Gulf Fish Champagne-poached jumbo lump crabmeat with crushed corn sauce and roasted 31.00	Shrimp and Cognac Gulf shrimp sautéed with garlic, leeks, mushrooms and tomato concassé spiked with cognac ~ served with andouille-cracked corn grits 26.00
Redfish Courtbouillon Jumbo Louisiana white shrimp, redfish, barely cooked oysters, grilled green onion popcorn rice, courtbouillon “salad”, saffron vinaigrette and classic Commander's courtbouillon sauce 26.00	Grilled Veal Chop Tchoupitoulas Tender Wisconsin veal and goat's cheese stone ground grits with classic green peppercorn Tchoupitoulas sauce 38.00
"Harris Ranch" Black Angus Filet Mignon Creole spiced and grilled, served over truffled buttermilk mashed potatoes, caramelized onions, smoked mushrooms and tasso marchands de vin 36.00	Creole Mustard Crusted Colorado Lamb Rack Smoked lamb-wild mushroom sausage, celeriac purée, autumn vegetables and jus röti 39.00
SPECIALS
New Orleans Barbecue Stew Jumbo Gulf shrimp, Commander's made seafood sausage, garlic crusted redfish and Louisiana P & J oysters sautéed with Abita Beer, rosemary barbecue sauce, served with a garlic aioli crouton 33.00	Crawfish Maque Choux A sauté of Louisiana crawfish, corn, okra, peppers and onions in a dark crawfish sauce, served with popcorn rice and garnished with bacon crisps 33.00
Roasted Mississippi Quail Boned and stuffed with Creole crawfish sausage, served with a sauté of corn and jalapeño, touched with a reduced port and quail glaze 32.00	Grilled Gulf Fish of the Day Served with a ragout of six different local legumes and topped with a miniature salad of fresh farm herbs and greens in a roasted shallot vinaigrette 32.00
Bread Pudding Soufflé "The Queen of Creole Desserts"

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Commander's Palace
1403 Washington Avenue
New Orleans, Louisiana

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