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


Menu coming soon


Dinner Menu


Menu coming soon


Brunch Menu


Menu coming soon