Coolinary Restaurants

With more than 65 participating restaurants across the city of New Orleans, you’re bound to discover a new favorite eatery during COOLinary Restaurant Month. Pack the car and ready your appetite . . . let’s eat!

Check back often for a growing list of this  year’s participating 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


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

Louisiana Seafood Boil Beignets
Spicy wild Gulf seafood and roasted chilies rolled into savory sweet corn beignets with red pepper aïoli & warm remoulade sauce

Marinated Heirloom Tomatoes
A selection of heirloom, Creole and tiny tomatoes infused with local sugarcane
~served with hand-pulled 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

Bayou Brunch
Crispy Des Allemands wild catfish fillets with jambalaya grits, soft poached eggs, Choupique caviar hollandaise and Creole ravigote
38.00

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

Louisiana Sportsman’s Brunch
Braised duck debris & Muscadine jelly over warm pecan griddle cakes, cane syrup, a poached hen’s egg and cognac foie gras hollandaise
37.00

Cochon De Lait Eggs Benedict
12-hour barbecue shoulder of pork over buttermilk biscuits with poached eggs, ripped herb salad, sauce forestière and housemade tasso hollandaise
37.00

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


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 hand-pulled mozzarella, petite herbs and shaved radishes

Crispy Rock Shrimp Sofrito
Crawfish boiled yucca, chili threads, spicy Spanish sofrito and crispy boniato

Entrées
Choice of

Louisiana Seafood Boil Tamale
Spicy poached redfish, shrimp & oysters, grilled corn tamale, crab boiled vegetables, tomato chile coulis and roasted poblano-cilantro cream
20.00

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
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 hand-pulled 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


Restaurant Week New Orleans September 12 – 18, 2016


Brunch Menu


Menu coming soon


Lunch Menu


Menu coming soon


Dinner Menu


Menu coming soon