louisiana jumbo lump crab, shaved cucumbers, yellow beets,
and pickled watermelon radishes with basil & ice wine vinaigrette
Oyster & Absinthe dome
$12.00
plump oysters poached with bacon, artichokes,
tarragon, and a splash of parisian absinthe
~ presented under a flaky french pastry
Wild White Shrimp Remoulade
$9.50
chilled louisiana shrimp over marinated hearts of palm and creole tomatoes with limestone lettuce, ripped tarragon, & spicy lemon vinaigrette
Shrimp & Tasso Henican
$11.50
wild louisiana white shrimp stuffed with spicy cajun ham,
crystal hot sauce beurre blanc, pickled okra, and five pepper jelly
Foie Gras & Peach Tartine
$18.00
pan-roasted foie gras & alabama peaches flambeed with cinnamon, and cognac over a warm pecan tartine with sticky molasses and foie gras ice cream
Soups & Salads
Soup Du Jour
$8.00
varied cooking techniques combined with farm fresh produce
Gumbo Du Jour
$8.00
rich stock slow cooked with fresh regional ingredients
Turtle Soup
$8.00
a commanders classic spiked with sherry. enjoy our turtle soup with a glass of sherry
Lustau Solera Reserva Palo Cortado peninsula
$5.00
Lustau Solera Reserva Dry Oloroso don Nuno
$5.00
Soups 1-1-1
$8.50
a demi serving of three soups: gumbo, turtle & soup du jour
The Commanders Salad
$8.50
hearts of romaine, parmesan, pressed egg, housemade bacon,
french bread croutons, grated gruyere, and creamy black pepper dressing
Stone Fruit Salad
$8.50
sliced alabama peaches, plums, cherries, and nectarines over petite leaves
with candied pecans, st. andre cheese, crispy sweet potatoes,
and warm bourbon-bacon fat vinaigrette
Entrees
Pecan Crusted Gulf Fish
$34.00
champagne-poached louisiana blue crabmeat,
crushed corn sauce, and spiced new roads pecans
Griddle Seared Gulf Fish
$29.00
a succotash of summer corn, crowder & black-eyed-peas with
louisiana soy beans, creole tomatoes, local squash, and ripped herbs
Crispy Soft Shell crab & Corn
$30.00
salad of jumbo lump blue crabmeat and summer greens
with sweet corn, local & heirloom tomatoes, charred chilies,
pickled avocados, lemon pesto, and red chimichurri
Fire-grilled Louisiana White Shrimp
$28.00
wild caught gulf shrimp over fresh ponchatoula red beans,
ripped greens, andouille, sweet summer corn, toasted garlic,
crushed creole tomatoes, and creamy shrimp etouffee
Heirloom Tomato courtbouillon
$26.00
a vegetarian dish of locally grown heirloom tomatoes with
roasted onion, braised celery, grilled chilies, pesto powder,
and creole tomato courtbouillon broth
Char-grilled Pork Tenderloin
$28.00
sugarcane smoked pork over sweet potato-andouille hash, grilled spinach,
and peach-jalapeno hot sauce with smoky trotter jus
Pepper Crusted Black Angus Sirloin
$39.00
sour cream and creole mustard crushed new potatoes with
roasted summer vegetables and garlic-thyme jus
Veal Chop Tchoupitoulas
$45.00
a creole spiced chop of milk-fed veal over goat cheese stone ground grits
with asparagus, and classic green peppercorn demi glace
Side Dishes
Champagne-poached Crabmeat
$12.00
Smashed Red Potatoes
$7.00
Roasted Baby Vegetables
$7.00
Goat Cheese Stone Ground Grits
$7.00
Asparagus & Tarragon Butter
$9.00
Desserts
Your Dessert Menu Will Be Presented; However, The Following
Desserts Must Be Ordered In Advance And Are An Additional $3.00
Creole Bread Pudding Souffle
the queen of creole desserts
Rustic Peach Cobbler
roasted alabama peaches with markers mark,
pecan streusel and vanilla bean ice cream
Particular attention was paid to the heart and soul of the restaurant; the kitchen and the dishes created there. Commander's cuisine reflects the best of the city, both Creole and American heritages as well as dishes of Commander's own creating. Seafood, meats, fruits and vegetables; everything is as fresh as it possibly can be.