Commander's Palace Menu and Prices

$11.50

wild louisiana white shrimp stuffed with spicy cajun ham, with crystal hot sauce beurre blanc, pickled okra, and five pepper jelly.

$8.00

a commander’s classic spiked with sherry it takes us 3 days to make each batch.

$8.00

a rich gumbo spiked with louisiana hot sauce, toasted garlic, and creole seasonings.

$8.00

varied cooking techniques combined with farm fresh produce.

$8.50

a demi serving of three soups - gumbo, turtle, & soup du jour.

$11.50

louisiana jumbo lump crab, shaved cucumbers, yellow beets, and pickled watermelon radishes with basil & ice wine vinaigrette.

$12.00

plump oysters poached with bacon, artichokes, absinthe & double cream presented under a flaky french pastry.

$10.00

chilled louisiana shrimp over marinated hearts of palm & creole tomatoes with limestone lettuce, ripped tarragon, & spicy lemon vinaigrette.

$8.50

hearts of romaine, grated parmesan, pressed egg, housemade bacon, french bread croutons, shaved gruyere, and creamy black pepper dressing.

$8.50

sliced alabama peaches, plums, black cherries, and nectarines over petite leaves with candied pecans, goat cheese, crispy sweet potatoes, and warm bourbon-bacon fat vinaigrette.

$21.00

over cane marinated creole tomatoes, baby heirlooms, shaved red onions, cucumber ribbons, and local mizuna greens with crushed basil.

$20.00

island spiced wild shrimp with toasted coconut, pineapple, grilled chilies, sweet mango, plantains, and charred poblano & bocage honey vinaigrette.

$17.00

louisiana crawfish, gulf shrimp, and texas redfish over andouille, grilled corn, trinity, crispy garlic, and a sauce of creole tomato etouffee.

$20.00

seven varieties of crab boiled vegetables with bruleed meyer lemons, and brown butter vinaigrette.

$21.00

sugarcane smoked pork over sweet potato-andouille hash, garlic grilled spinach, and peach-jalapeno hot sauce with smoky trotter jus.

$15.00

abita braised pork shoulder over crispy crawfish boudin, grilled corn & pickled okra chow chow with blackberry demi-glace and five pepper jelly.

$21.00

sliced veal and louisiana crawfish over a confit of shallots, summer corn, roasted fingerling potatoes, & baby spinach with smoked yellow tomato butter.

$9.50

rich bread pudding whipped into a light fluffy souffle whiskey sauce added table side (please allow 20 minutes to prepare).

$8.50

warm pecan pie & vanilla bean ice cream with melted chocolate, candied pecans, and fleur de sel caramel sauce.

$8.50

hand crafted “chocolate turtle” ice cream & chocolate covered espresso beans with chopped milk chocolate, white chocolate, and european dark chocolate ganache.

$8.50

sliced alabama peaches, louisiana brown sugar & makers mark bourbon with peach & roasted pecan coffee cake, cinnamon whipped chantilly, and dixie crystal sugar.

$8.00

a praline ice cream sundae layered with vanilla whipped cream, candied pecans, a crisp honey tuile, and sticky praline syrup.

$7.50

handcrafted sorbet made of the finest louisiana fruit, spiced with local flavors.

$5.00

$6.00

$8.00

$4.00

$30.00

Price may varies

a commander’s classic spiked with sherry it takes us 3 days to make each batch.

Price may varies

sliced veal and louisiana crawfish over a confit of shallots, summer corn, roasted fingerling potatoes, & baby spinach with smoked yellow tomato butter.

Price may varies

the queen of creole desserts finished tableside with whiskey cream sauce.

$20.00

louisiana crawfish, gulf shrimp, and texas redfish over andouille, grilled corn, trinity, crispy garlic, and a sauce of creole tomato etouffee.

$18.00

abita braised pork shoulder over crispy crawfish boudin, grilled corn & pickled okra chow chow with blackberry demi-glace and five pepper jelly.

$29.00

Price may varies

chef’s selection of fresh seasonal ingredients.

Price may varies

island spiced wild shrimp with toasted coconut, pineapple, grilled chilies, sweet mango, plantains, and charred poblano & bocage honey vinaigrette.

Price may varies

hand-crafted sorbet made of the finest louisiana fruit & spiced with local flavors.