Restaurant Week New Orleans

Commander’s Palace

Location

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

Contact

Phone:
(504) 899-8221

Website

www.commanderspalace.com

Hours

Jazz Brunch
Saturday
11:00am – 1:00pm

Sunday
10:00am – 1:30pm

Jazz Brunch features a special menu and live New Orleans Jazz by the Joe Simon’s Jazz Trio.

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

Dinner
Monday – Sunday
Serving begins 6/6:30pm – last seating varies on the season, please call restaurant for times.

Cuisine

Cajun 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.

Complimentary Valet Parking Available

For reservations please call 504-899-8221

 


Menus

COOLinary New Orleans August 1 – 31, 2018


Lunch Menu


First Course
choice of

Turtle Soup
a Commander’s classic spiked with sherry

Creole Gumbo
a rich gumbo spiked with Creole seasonings

The Farmer’s Soup du Jour
daily inspirations using ingredients right from the farm

The Commander’s Salad
hearts of romaine, parmesan, egg, bacon, croutons, shaved Gruyere and creamy black pepper dressing

Alabama Peach and Green Fig Salad
farmhouse greens, crumbled cotija cheese, barbequed onions, star anise & brown butter croutons with boozy Southern Comfort Vinaigrette

Chanterelle Mushroom “Ravioli”
Northshore Chanterelle Mushrooms, lemon whipped goat cheese, mushroom jus, smoked bacon & fresh herbs

Second Course
choice of

Island Barbequed Chicken
garlic & red chile grilled Joyce farms chicken thighs, “30 second” greens, soft yucca, Pique and curry roasted pineapple vinaigrette
 $18

Creole Yellow Tomato Courtbouillon
wild Gulf Fish, shrimp, oysters and clams steamed in light saffron broth with caramelized fennel, garlic confit, fresh basil and crispy crostini
$20

Chargrilled Harris Ranch Skirt Steak
charred kale, marinated local legumes, blistered cherry tomato, lime chimichurri
$20

Price does not include a beverage, tax or gratuity.


Dinner Menu


First Course
choice of

Turtle Soup
a Commander’s classic spiked with sherry

Creole Gumbo
a rich gumbo spiked with Creole seasonings

The Farmer’s Soup du Jour
daily inspirations using ingredients right from the farm

The Commander’s Salad
hearts of romaine, parmesan, egg, bacon, croutons, shaved Gruyere and creamy black pepper dressing

Alabama Peach and Green Fig Salad
farmhouse greens, crumbled cotija cheese, barbequed onions, star anise & brown butter croutons with boozy Southern Comfort Vinaigrette

Chanterelle Mushroom “Ravioli”
Northshore Chanterelle Mushrooms, lemon whipped goat cheese, mushroom jus, smoked bacon & fresh herbs

Tempura Fried Florida Rock Shrimp Salad
coconut milk crispy eggplant and miso-Creole mustard aioli

Second Course
choice of

Creole Yellow Tomato Courtbouillon
wild Gulf fish, shrimp, oysters and clams steamed in light saffron broth with caramelized fennel, garlic confit, fresh basil and crispy crostini
$38

Grilled Louisiana Wagyu Beef with Sweet Root Beer Lacquer
Sticky sweet rice, broccoli rabe, pepper, sesame & Chanterelle mushroom vinaigrette
$39

Louisiana Armstrong “Tamale”
King Trumpet Mushroom, jumbo lump crab, smoky red bean puree, roasted corn masa & salsa Verde, spicy tomato-pepper coulis, cotija cheese
$39

Third Course
choice of

Creole Bread Pudding Soufflé +$3
(must be ordered in advance)

Pecan Pie a la Mode

Lally’s Praline Parfait

Creole Shrub Chocolate Bar

Campfire Cookie Dough S’mores

Housemade Ice Cream or Sorbet

Dessert du Jour +$3
(must be ordered in advance)

Price does not include a beverage, tax or gratuity.


 Brunch Menu


First Course
choice of

Turtle Soup
a Commander’s classic spiked with sherry

Creole Gumbo
a rich gumbo spiked with Creole seasonings

The Farmer’s Soup du Jour
daily inspirations using ingredients right from the farm

The Commander’s Salad
hearts of romaine, parmesan, egg, bacon, croutons, shaved Gruyere and creamy black pepper dressing

Chanterelle Mushroom “Ravioli”
Northshore Chanterelle Mushrooms, lemon whipped goat cheese, mushroom jus, smoked bacon & fresh herbs

Smokehouse Braised Hog Jowl
slow smoked hog jowl with jalapeño polenta, sweet bell pepper & mustard seed agrodolce, baby arugula, Southern Comfort & Alabama peach jus

Second Course
choice of

Cochon De Lait Eggs Benedict
16-hour barbecue shoulder of pork over buttermilk biscuits with poached hen’s eggs, ripped herbs, sauce forestière and housemade tasso hollandaise
$37

Louisiana Bayou Brunch
Louisiana jumbo lump crabmeat, smoked  redfish & Gulf shrimp with yellow tomato-saffron “Kooby” soft poached hen’s eggs and Cajun Caviar hollandaise
$39

Spiced Peach & Honey Lacquered Quail
Broken Arrow Ranch quail stuffed with Creole boudin, rum barrel hot sauce kimchi, summer cabbage and boozy peach honey glaze
$38

Crispy Des Almandine Catfish
lemon-mascarpone grits, fingerling potato, malt vinegar, fire roasted peppers and tomato vinaigrette
$37

Third Course
choice of

Creole Bread Pudding Soufflé +$3
(must be ordered in advance)

Pecan Pie a la Mode

Lally’s Praline Parfait

Creole Shrub Chocolate Bar

Campfire Cookie Dough S’mores

Housemade Ice Cream or Sorbet Dessert du Jour

Price does not include a beverage, tax or gratuity.


Reserve a Table

Restaurant Week New Orleans September 10 – 16, 2018


Lunch Menu


First Course
choice of

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

Soup Du Jour
blue crab & grilled corn bisque with cognac, fine herbs and crab claw meat

Rabbit & Andouille Gumbo
roasted Mississippi farm raised rabbit, housemade andouille sausage, cognac flambéed Creole trinity and dark roux

The Commander’s Salad
hearts of romaine, Parmesan, pressed egg, house cured bacon, french bread croutons, grated gruyere & creamy black pepper dressing

Honey Crisp Apple & Celery Root Salad
baby arugula, golden raisins, spiced pecans, cider-bourbon vinaigrette and crumbled Stilton cheese

Smoked Redfish & Wild White Shrimp Boulettes
warm roasted vegetable salad, charred basil pesto and smoked tomato butter sauce

Roasted Hog’s Head Cheese Risotto
superfino Arborio rice, crispy lardoon, English peas, shaved Parmigiano-Reggiano & smoky pork jus

Second Course
choice of

Pan Seared Gulf Sheepshead
selection of late summer Mediterranean vegetables, smoked eggplant purée, fresh garden basil, Kalamata olives and lemon infused olive oil

$20

Pan Roasted Pork Porterhouse
10 oz. Trubridge Farm Berkshire/Smithfield DURoC pork with a local bean cassoulet, braised hog jowl, wilted greens and a Creole mustard pork jus

$20

Moroccan Spiced Grilled Chicken
marinated Joyce Farms chicken thighs with a roasted vegetable couscous, dried fruit compote, Greek yogurt ‘raita’, cilantro and sumac spice
choice of

$18

Price does not include a beverage, tax or gratuity.


Dinner Menu


First Course
choice of

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

Soup Du Jour
blue crab & grilled corn bisque with cognac, fine herbs and crab claw meat

Rabbit & Andouille Gumbo
roasted Mississippi farm raised rabbit, housemade andouille sausage, cognac flambéed Creole trinity and dark roux

The Commander’s Salad
hearts of romaine, Parmesan, pressed egg, house cured bacon, french bread croutons, grated gruyere & creamy black pepper dressing

Honey Crisp Apple & Celery Root Salad
baby arugula, golden raisins, spiced pecans, cider-bourbon vinaigrette and crumbled Stilton cheese

Smoked Redfish & Wild White Shrimp Boulettes
warm roasted vegetable salad, charred basil pesto and smoked tomato butter sauce

Roasted Hog’s Head Cheese Risotto
superfino Arborio rice, crispy lardoon, English peas, shaved Parmigiano-Reggiano & smoky pork jus

Second Course
choice of

Crispy Striped Bass
a selection of late summer Mediterranean vegetables, smoked eggplant purée, fresh garden basil, Kalamata olives and lemon infused olive oil

$38

Pan Roasted Pork Porterhouse
10 oz. Trubridge Farm Berkshire/DURoC pork with a local bean cassoulet, braised hog jowl, wilted greens and a Creole mustard pork jus

$39

Grilled Wagyu Hangar Steak
hand carved hanger steak with a Gruyère potato gratin, roasted shishito peppers, Burgundy escargot demi glace, creamy maître d’ butter and confit of garlic

$40

Third Course
choice of

Pecan Pie à la Mode

Lally’s Praline Parfait

Creole Shrub Chocolate Bar

Autumn Spiced Apple Pie Ice Cream

Commander’s Bread Pudding Soufflé +$3

Spiced Rum Flambéed Crêpes (For A Minimum Of Two)

Price does not include a beverage, tax or gratuity.


Brunch Menu


First Course
choice of

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

Soup Du Jour
blue crab & grilled corn bisque with cognac, fine herbs and crab claw meat

Rabbit & Andouille Gumbo
roasted Mississippi farm raised rabbit, housemade andouille sausage, cognac flambéed Creole trinity and dark roux

The Commander’s Salad
hearts of romaine, Parmesan, pressed egg, house cured bacon, french bread croutons, grated gruyere & creamy black pepper dressing

Honey Crisp Apple & Celery Root Salad
baby arugula, golden raisins, spiced pecans, cider-bourbon vinaigrette and crumbled Stilton cheese

Smoked Redfish & Wild White Shrimp Boulettes
warm roasted vegetable salad, charred basil pesto and smoked tomato butter sauce

Roasted Hog’s Head Cheese Risotto
superfino Arborio rice, crispy lardoon, English peas, shaved Parmigiano-Reggiano & smoky pork jus

Second Course
choice of

Crispy Striped Sheepshead
selection of late summer Mediterranean vegetables, smoked eggplant purée, fresh garden basil, Kalamata olives and lemon infused olive oil

$38

Louisiana Bayou Brunch
Gulf shrimp, pecan smoked redfish & Louisiana crabmeat with smoked Creole tomato butter, braised fennel, soft poached hen’s eggs & housemade hot sauce hollandaise

$39

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

$37

Candy Apple Lacquered Quail
Diamond Ranch/Broken Arrow Ranch quail stuffed with fire-roasted chilies & cochon de lait boudin over savoy cabbage kimchi, shaved late summer apples & honey crisp-candy apple glaze

$38

Third Course
choice of

Pecan Pie à la Mode

 Lally’s Praline Parfait

Creole Shrub Chocolate Bar

Housemade Ice Cream Or Sorbet

Commander’s Bread Pudding Soufflé +$3 

Price does not include a beverage, tax or gratuity.


Reserve a Table