Coolinary Restaurants

With more than 50 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!

Commander’s Palace

Location

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

Contact

Phone:
504-899-8221

Website

www.commanderspalace.com

Hours

Lunch
Monday – Friday
11:30am – 2:00pm

Dinner

6:30pm – 10:00pm nightly

Jazz Brunch

Saturday
11:30am – 1:00pm

Sunday
10:30am – 1:30pm

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.

 

Commander’s Palace will offer a COOLinary $20 lunch menu, $39 dinner menu and $39 brunch menu daily.


Menus

COOLinary New Orleans August 1 – 31, 2015


Lunch Menu


Price dependent on choice of entree.

Appetizer

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

 Compressed Melon Salad
Plaquemines watermelon and honey dews with Rougaroux Rum & Louisiana sugarcane, praline spiced goat cheese, minty yogurt, Bocage honeycomb, arugula and pickled watermelon rind

“The Pig & The Peach”
Brown butter roasted Rustin peach galette with tasso brind roasted pork belly, St. André cheese and sticky trotter jus

Entreés

And remember, with the purchase of an entrée we offer our famous Commander’s Palace 25¢ martinis.(Limit 3, ‘cause that’s enough!)

Wild Louisiana White Shrimp
Crushed ginger and lemon lacquered Gulf shrimp with crab boiled artichokes, burnt shallots, Louisiana soybeans, tiny tomatoes, linguini, pressed basil, cilantro & miso shrimp butter   $20.00

Garlic & Chili Grilled Chicken
Grilled boneless chicken thighs marinated in crushed chilies & Creole spices over a warm salad of hearty grains, local greens, house cured tasso, smoked tomatoes & charred cebollitas with andouille vinaigrette  $18

Confit Pork Shoulder
Fall off the bone tender and griddle seared with orecchiette pasta, Mediterranean olives, toasted garlic, tomato, salted lemon, herbed goat cheese and smoky trotter jus $20

 


Dinner Menu


 

Appetizer

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

 Compressed Melon Salad
Plaquemines watermelon and honey dews with Rougaroux Rum & Louisiana sugarcane, praline spiced goat cheese, minty yogurt, Bocage honeycomb, arugula and pickled watermelon rind

“The Pig & The Peach”
Brown butter roasted Rustin peach galette with tasso brind roasted pork belly, St. André cheese and sticky trotter jus

Caviar & Egg
Truffle Parmesan custard with sassafrass Chantilly, Cajun caviar and crispy chicken skin

Entreés

Wild Louisiana White Shrimp
Crushed ginger and lemon lacquered Gulf shrimp with crab boiled artichokes, burnt shallots, Louisiana soybeans, tiny tomatoes, linguini, pressed basil, cilantro & miso shrimp butter  $37

Crispy Whole Fish
Sweet corn maque choux with bacon, toasted garlic, tri colored peppers, Creole tomatoes, okra and lemon-brown butter mayonnaise   $39

Assiette of Louisiana Black Angus Beef
Smokehouse style confit beef belly, Korean style short rib and petit chargrilled ribeye with avocado & shaved cabbage, crushed lime, smashed yucca and beef fat demi glace   $39

Chicory Coffee Lacquered Quail
Fire roasted chili and cochon de lait boudin over smoky bacon wilted greens with Tabasco pepper jelly and espresso pecan crust   $39

Desserts

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 Crème Brûlée
As much crust as custard in our version of classic crème brûlée

 


Brunch Menu


 Price dependent on entree.

Appetizer

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

Roasted Pecan Carrot Cake
Grated carrots, fresh ginger, brown sugar and vanilla spike gateaux layered with sea salt whipped caramel and foie gras frosting

Summer Harvest Salad
Grilled local vegetables with a sweet corn purée, seasonal baby greens, sunflower bread croutons and vanilla lager vinaigrette

 Stuffed Pecan Scone
Buttermilk scone, foie gras roasted apples, preserved fruits, sunny side up quail egg, Creole shrubb Chantilly cream and cane syrup

 Entrées

Griddle Seared Fish
Louisiana soybeans, English peas, leeks, sweet corn and grilled kale with Vidalia vinaigrette and compressed basil     $39.00

Louisiana Shrimp & Grits
Wild white shrimp crusted with black pepper, garlic & lemon zest over “smoke-roasted” grits with grilled asparagus and yellow tomato courtbouillon     $39.00

 Louisiana Sportsman’s Brunch
Braised duck debris and blueberry compote over lemon-mascarpone griddle cakes, blackberry duck jus, a poached hen’s egg & foie gras hollandaise     $37.00

 Cochon de Lait Eggs Benedict
12-hour barbecue should o pork over buttermilk biscuits with poached eggs, ripped herb salad, sauce forestière and housemaid tasso hollandaise     $36.00

 Desserts

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

Dark Chocolate Sorbet
Imported Swiss dark chocolate and Godiva liqueur sun into velvet ice sorbet with cocoa nibs & a dusting of gold flake


Reserve a Table

Lunch Menu


Price dependent on choice of entree.

Appetizer

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

 Tomato and Mozzarella Salad
Heirloom and Creole tomatoes with hand pulled mozzarella, cucumber pearls, sweet onion, charred poblano chimichurri and cane vinegar ricotta

Southern Style Seafood Boil
Wild white shrimp, blue crab meat, seafood sausage, mussels & oysters with sweet corn, mushrooms, garlic, green onion mayonnaise, Zatarain’s butter and a BBQ redfish fritter

 Entrées

Fig Injected Pork Tenderloin
|Sticky fig and whiskey butter injected pork tenderloin with burnt orange marmalade, grilled kale, Lyonnaise potatoes and Creole mustard jus   $19

 Seafood Bouillabaise
Wild white shrimp, Gulf fish, oysters & mussels in a rich saffron tomato stew with ripped herbs and red pepper rouille croustades   $20

 Chicken Clemenceau
Chargrilled boneless skinless chicken thighs with roasted garlic, English peas, pickled beech mushrooms, brabant dauphinoise potatoes and chicken jus röti   $18


Dinner Menu


Price dependent on choice of entree.

Appetizer

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

 Tomato and Mozzarella Salad
Heirloomo and Creole tomatoes with hand pulled mozzarella, cucumber pearls, sweet onion, charred poblano chimichurri and cane vinegar ricotta

 Southern Style Seafood Boil
Wild white shrimp, blue crab meat, seafood sausage, mussels & oysters with sweet corn, mushrooms, garlic, green onion mayonnaise, Zatarain’s butter and a BBQ redfish fritter

Hog’s Head Cheese and Foie Gras
Braised smoky pig’s heads and French mirepoix with cold smoked foie gras, pickled mustard seeds, grilled ciabatta and pineapple-rhubard mustard

 Entrées

Pan Roasted Sea Scallops
Miso lacquered scallops, black beans, edamame, pickled red cabbage, broccoli rabe, salted peanuts, sesame sugar cane syrup and black garlic purée   $39

 #1 Yellowfin Tuna
Cast iron seared with pistachio pesto popcorn rice, avocado, charred chilies and yellow tomato coulis  $38

 Lobster Risotto
Butter poached lobster with shiitake and oyster mushrooms, superfino Arborio rice, Parmesan Chantilly cream and white truffle oil   $38.00
*Dish can be prepared vegan or vegetarian.*

 Assiette of Colorado Lamb
Chargrilled double cut chop, braised belly and lamb-blue cheese crepinette with candied sweet potato Lyonnaise, bourbon fig habanero BBQ and a roasted baby beet-shaved green apple salad   $39

 Desserts

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 Crème Brûlée
As much crust as custard in our version of classic crème brûlée


Reserve a Table