Coolinary Restaurants

Commander’s Palace

Location

Garden District / Uptown
1403 Washington Avenue
New Orleans, LA 70130

Contact

Phone:
(504) 899-8221

Website

www.commanderspalace.com

Hours

Brunch
Saturday
11:00am – 1:30pm

Sunday
10:00am – 1:30pm

Lunch
Monday – Friday
11:30am – 1:30pm

Dinner
Sunday – Thursday
6:30pm – 9:00pm

Friday & Saturday
6:00pm – 9:00pm

Cuisine

Creole

About

A hidden jewel in the heart of New Orleans’ Garden District, Commander’s Palace is truly one of the finest dining experiences in the world.  Since 1880, Commander’s Palace has been a New Orleans landmark known for the award-winning quality of its food and service.  Brimming with the Brennan family’s gracious Crescent City hospitality, Commander’s Palace excels at making dining a special event.

For reservations please call 504-899-8221



Menus

COOLinary New Orleans August 1 – 31, 2016


Lunch Menu


Appetizer
choice of

Turtle Soup
A Commander’s classic spiked with sherry

Creole Gumbo
A rich gumbo spiked with Creole seasonings

Chef’s Seasonal Soup
Varied techniques combined with fresh produce

The Commander’s Salad
Hearts of romaine, Parmesan, egg, bacon, croutons, shaved Gruyère, and creamy black pepper dressing

Marinated Heirloom Tomatoes
A selection of heirloom, Creole and tiny tomatoes infused with local sugarcane
~served with buffalo mozzarella, petite herbs and shaved radishes

Crispy Island Rock Shrimp 
Crab boiled yucca fritter with a pickled vegetable salad and avocado crema

Entrées
choice of

New Orleans Barbecued Gulf Shrimp
Seared Gulf shrimp crusted with rosemary, garlic and lemon zest over chèvre grits with charred chilies & New Orleans barbecue butter
20.00

 Cochon De Lait
Falling off the bone smokehouse pork, charred chili boudin, beer braised onions and grilled ciabatta with white bean purée, pickled peppers
and trotter jus
20.00

Andouille Spiced Chicken
Grilled boneless chicken thighs marinated in Creole spices with local legumes, cane cured tomatoes, charred Vidalia onions and barbecued collard greens with housemade andouille vinaigrette
18.00


Dinner Menu


Appetizers
choice of

Turtle Soup
A Commander’s classic spiked with sherry

Creole Gumbo
A rich gumbo spiked with Creole seasonings

Chef’s Seasonal Soup
Varied techniques combined with fresh produce

The Commander’s Salad
Hearts of romaine, Parmesan, egg, bacon, croutons, shaved Gruyère, and creamy black pepper dressing

Marinated Heirloom Tomatoes
A selection of heirloom, Creole and tiny tomatoes infused with local sugarcane
~served with buffalo mozzarella, petite herbs and shaved radishes

Curried Crab and Conch Fritters
Caribbean beignets filled with Louisiana blue crab meat, smoked Creole trinity, conch & sweet corn
~finished with Jamaican curry, cilantro and aged rum

Rock Shrimp & Pickled Pork “Ravioli”
Grilled collard greens, charred sweet onions and English peas with creamy ricotta and smoky ham hock jus

Entrées
choice of

Shrimp & Pork Belly Carbonara
Wild Louisiana white shrimp, Neiman Ranch pork belly and orecchiette pasta with English peas, a crab boiled hen’s egg and grated Pecorino Romano
39.00

Cypress Smoked Muscovy Duck
Cast iron seared duck breast with a pistachio & dried cherry financìere, brown butter sweet potato purée, garlic roasted rapini and fig-habanero barbecue sauce
38.00

“Veal-Platte”
A cracklin’ crusted milk fed veal tenderloin over grilled lobster boudin with wild mushroom fricassee, crispy leeks and brandy infused woodland sauce
39.00

Desserts
choice of

Housemade Ice Cream & Sorbet
A daily selection of seasonal fruit sorbet or old fashioned ice cream

Lally’s Praline Parfait
Hand-crafted vanilla ice cream layered in an old fashioned parfait glass with candied pecans and sticky praline syrup
~ Lally Brennan’s favorite dessert

Southern Style Pecan Pie
Vanilla & sugarcane infused custard pie with roasted New Roads pecans served with house-spun vanilla bean ice cream

Commander’s Classic Fudge Sheba
A frozen dark chocolate Bavarian with crushed pecans, Sea salt caramel and absinthe infused white chocolate ganache


Brunch Menu


Appetizers
choice of

Turtle Soup
A Commander’s classic spiked with sherry

Creole Gumbo
A rich gumbo spiked with Creole seasonings

Chef’s Seasonal Soup
Varied techniques combined with fresh produce

The Commander’s Salad
Hearts of romaine, Parmesan, egg, bacon, croutons, shaved Gruyère, and creamy black pepper dressing

Blackened Redfish Rillette
Griddle seared Gulf redfish with Creole spiced mascarpone and limoncello gelée served with grilled ciabatta & green frisée

Marinated Heirloom Tomatoes
A selection of heirloom, Creole and tiny tomatoes infused with local sugarcane
~served with buffalo mozzarella, petite herbs and shaved radishes

 Summer Jumper
A healthy dish of fresh & sun-dried fruit with macadamia nut granola, berry jam, housemade yogurt, toasted coconut with Grand Marnier and burnt orange honey

Entrées
choice of

Soft Shell Crab
A plump Louisiana blue crab with Creole jambalaya grits, cebollita ravigote, a poached egg and rum barrel hot sauce-hollandaise
$38

Shrimp and Pork Bone Yaka Mein
Wild white shrimp seared with a Gulf seafood sausage link, poached egg and orecchiette pasta
~finished tableside with a crushed shell and pork broth
$39

Grilled Gulf Pompano
Barbecued collard greens, asparagus, roasted shallots and local tomatoes with a tart peach-miso vinaigrette & sliced lunchbox chilies
$38

Cochon de Lait Eggs Benedict
16-hour slow smoked pork over buttermilk biscuits with poached eggs, ripped herbs, wild mushroom forestière sauce and tasso ham hollandaise
$37

Desserts
choice of

Housemade Ice Cream & Sorbet
A daily selection of seasonal fruit sorbet or old fashioned ice cream

Lally’s Praline Parfait
Hand-crafted vanilla ice cream layered in an old fashioned parfait glass with candied pecans and sticky praline syrup
~ Lally Brennan’s favorite dessert

Southern Style Pecan Pie
Vanilla & sugarcane infused custard pie with roasted New Roads pecans served with house-spun vanilla bean ice cream

Commander’s Classic Fudge Sheba
A frozen dark chocolate Bavarian with crushed pecans, Sea salt caramel and absinthe infused white chocolate ganache


Restaurant Week New Orleans September 12 – 18, 2016


Lunch Menu


Appetizer
choice of

Turtle Soup
A Commander’s classic spiked with sherry

Creole Gumbo
A rich gumbo spiked with Creole seasonings

Chef’s Seasonal Soup
Varied techniques combined with fresh produce

The Commander’s Salad
Hearts of romaine, Parmesan, egg, bacon, croutons, shaved Gruyère, and creamy black pepper dressing

Late Harvest Heirloom Tomato Salad
A selection of heirloom, cherry and tiny tomatoes infused with local sugarcane, crisp shards of “olive bark”, lemony pesto, sliced radishes and housemade ricotta

Entrée
choice of

Cochon De Lait
Falling off the bone smokehouse pork, charred chili boudin, beer braised onions & grilled ciabatta with buttery white bean purée, pickled peppers and trotter jus
$20

New Orleans Barbecued Shrimp
Seared Gulf shrimp crusted with rosemary, garlic and lemon zest over chèvre grits with charred chilies & New Orleans barbecue butter
$20

Andouille Spiced Chicken
Grilled boneless chicken thighs marinated in Creole spices with local legumes, cane cured tomatoes, charred Vidalia onions and barbecued collard greens with housemade andouille vinaigrette
$18

 


Dinner Menu


Appetizer
choice of

Turtle Soup
A Commander’s classic spiked with sherry

Creole Gumbo
A rich gumbo spiked with Creole seasonings

Chef’s Seasonal Soup
Varied techniques combined with fresh produce

The Commander’s Salad
Hearts of romaine, Parmesan, egg, bacon, croutons, shaved Gruyère, and creamy black pepper dressing

Late Harvest Heirloom Tomato Salad
A selection of heirloom, cherry and tiny tomatoes infused with local sugarcane, crisp shards of “olive bark”, lemony pesto, sliced radishes and housemade ricotta

Curried Blue Crab and Conch Fritters
Caribbean beignets filled with Louisiana blue crab meat, smoked Creole trinity, conch & sweet corn
~finished with Jamaican curry, cilantro and aged rum

Rock Shrimp & Pickled Pork “Ravioli”
Grilled collard greens, charred sweet onions and English peas with creamy ricotta and smoky ham hock jus

Entrée
choice of

Shrimp & Pork Belly Carbonara
Wild Louisiana white shrimp, Neiman Ranch pork belly and orecchiette pasta with grilled trinity, crab boiled hen’s egg and grated Pecorino Romano
$39

Cypress & Sugarcane Smoked Muscovy Duck
Cast iron seared duck breast with truffled shiitake mushroom financìere, garlic roasted rapini, toasted pistachios, crispy sweet potatoes and whiskey-fig habanero duck jus
$38

“Veal-Platte”
A cast iron seared tenderloin of milk fed veal over grilled lobster boudin with Louisiana blue crab, crunchy pork cracklin’, crispy leeks and brandy infused woodland sauce
$39

Dessert
choice of

Housemade Ice Cream & Sorbet
A daily selection of seasonal fruit sorbet or old fashioned ice cream

Southern Style Pecan Pie à la Mode
Vanilla & sugarcane  infused custard pie with roasted New Roads pecans
~Served with  house-spun vanilla bean ice cream

Lally’s Praline Parfait
Hand-crafted vanilla ice cream layered in an old fashioned parfait glass with candied pecans and sticky praline syrup
~ Lally Brennan’s favorite dessert

 Commander’s Crème Brûlée
Caramelized sugar crust in every bite on a classic vanilla custard

Commander’s Classic Fudge Sheba
A frozen dark chocolate Bavarian with crushed pecans, sea salt caramel and absinthe infused white chocolate ganache

Riesling Roasted Pear & Brown Butter Caramel-Cap Cake
Individual vanilla crumble cake baked to order under a veil of molten sugarcane caramel with first of the season pears, crushed ginger and Creole cream cheese ice cream

 


Brunch Menu


Appetizer
choice of

Turtle Soup
A Commander’s classic with rich veal fond and crushed lemon finished tableside with a splash of aged sherry

Commander’s Creole Gumbo
Rich stock slow cooked with regional ingredients spiked with toasted garlic and Creole seasoning

Soup du Jour
Varied cooking techniques combined with farm fresh produce

The Commander’s Salad
Hearts of romaine, Parmesan, pressed egg, housemade bacon, French bread croutons, grated Gruyère & creamy black pepper dressing

Late Harvest Heirloom Tomato Salad
A selection of heirloom, cherry and tiny tomatoes infused with local sugarcane, crisp shards of “olive bark”, lemony pesto, sliced radishes and housemade ricotta

Entrée
choice of

Bone Marrow Roasted Redfish
Basil injected broiled tomatoes with Mississippi shiitakes, chanterelles, late summer leeks, mushroom fond and lemony-fish bone butter
$39

New Orleans Barbecued Gulf Shrimp
Seared Gulf shrimp crusted with rosemary, garlic and lemon zest over whipped brie grits with charred chilies & New Orleans barbecue butter
$39

Creole Ham & Eggs
Pickled pork-ham hock dressing over garlic grilled kale, barbecued onions, okra chow chow, soft poached eggs, smoky Creole tomato sauce and spicy mustard hollandiase
$37

Cochon De Lait Eggs Benedict
12-hour barbecued shoulder of pork over buttermilk biscuits with poached eggs, ripped herb salad, sauce forestière and housemade tasso hollandaise
$36

Dessert
choice of

Housemade Ice Cream & Sorbet
A daily selection of seasonal fruit sorbet or old fashioned ice cream

Southern Style Pecan Pie à la Mode
Vanilla & sugarcane  infused custard pie with roasted New Roads pecans
~Served with  house-spun vanilla bean ice cream

Lally’s Praline Parfait
Hand-crafted vanilla ice cream layered in an old fashioned parfait glass with candied pecans and sticky praline syrup
~ Lally Brennan’s favorite dessert

 Commander’s Crème Brûlée
Caramelized sugar crust in every bite on a classic vanilla custard

Commander’s Classic Fudge Sheba
A frozen dark chocolate Bavarian with crushed pecans, sea salt caramel and absinthe infused white chocolate ganache

Caramel Roasted Banana & Cookie Dough Cobbler
Molten coconut & chocolate chip cookie dough over rum soaked bananas with chocolate toffee, crispy plantains, cardamom sugar and housemade vanilla ice cream

Riesling Roasted Pear & Brown Butter Caramel-Cap Cake
Individual vanilla crumble cake baked to order under a veil of molten sugarcane caramel with first of the season pears, crushed ginger and Creole cream cheese ice cream