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Commander's Palace
1403 Washington Ave
New Orleans, US-LA 70130
Uber
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Dinner Menu
Lunch Menu
Jazz Brunch
Thanksgiving Day Menu
Dinner Menu
White Tablecloth Tailgate Tasting Menu
$125 - Optional wine pairing per person $40 *In order to best serve you, we ask that all members of the party participate in the Tasting Menu with no substitutions.
Chips n' Dip
Crispy chicken fried chicken skins with Bama barbeque and dollops of local caviar
- Serenello · Extra Dry · Prosecco DOC · Veneto · Italy
South Louisiana Blitz
Lemongrass & ginger braised pork belly and wild white shrimp stuffed head on Gulf shrimp skewers glazed with satsuma pepper jelly and coated in crispy shallot furikake over petite herbs and Louisiana citrus.
- 2021 Elvio Tintero · Langhe Favorita DOC · Piedmont · Italy
Jalapeno Dirty Bird Popper
Broken Arrow Ranch quail stuffed with slow smoked pork boudin and candied jalapeno Creole cream cheese over black skillet dark roux backbone stew with sticky potlikker
- 2023 True Coast · Coastal Reserve · Rose of Grenache and Cinsault · Pays d'Oc · France
le Coup du Milieu: Foie Carre
Foie gras washed brandy, Sazerac rye, sweet vermouth, Benedictine, Luxardo cherry
Half Time Slider
Seared Hudson Valley foie gras with torched Taleggio on a Dong Phuong bun with crunchy shoestring potatoes and crab boiled peanut mostarda
- 2023 J.C. Somers · Cezanne · Pinot Noir · Willamette Valley · Oregon
The Tackle
Hand Carved Australian wagyu bavette with Louisiana fig & Luxardo cherry short rib jam, truffled kohlrabi horseradish slaw, Louisiana field pea and Tasso "baked beans".
- 2019 Terras do Grifo · Touriga Nacional blend · Douro Superior · Portugal
Hail Mary
Rum drunk salted caramel and masa cake with sweet corn ice cream, white chocolate frosted cornflakes and cashew caramel corn.
- 2023 Elio Perrone · Sourgal · Moscato d'Asti DOCG · Piedmont
Appetizers
Hokkaido Scallop Croustade
$18.00
Sliced tender Japanese scallops on toasted brioche with mulled cider membrillo, green apple mash, shaved watermelon radish and whipped chicken liver mousse
Escargot Bourguignon en Croute
$16.00
Basil fed snails braised with roasted mushrooms, bacon lardons, blistered tomatoes, caramelized cipollini onions and rich glace de viande tucked into a flaky French pastry and finished with whipped Taleggio.
Hickory Smoked Cauliflower
$14.00
Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Shrimp & Tasso Henican
$15.50
Wild Louisiana white shrimp stuffed with housemade tasso ham, pickled okra, sweet red onions, five pepper jelly and Crystal hot sauce beurre blanc
Plaquemines Parish Citrus Glazed Pork & Oysters
$18.00
Satsuma glazed bacon fat confit pork jowl, crispy corn fried Gulf oysters and crispy parsnip, Brussel leaf, and satsuma salad over winter cauliflower & black truffle velouté.
Blue Crab au Gratin
$20.00
Jumbo lump blue crab, butter melted leeks and winter mushrooms bound by a decadent triple cream brie béchamel topped with crab fat cornbread crumble served with Bellegarde crostini.
Caviar Service
Housemade Créme Fraiche, crispy shallots, egg, chives and sweet corn blinis. Enjoy an ounce of all three caviars for $300
1 ounce Gold Pearl Trout Roe
$30.00
Sustainably farmed in France with bright, silky pop and subtle, sweet flavor
1 ounce Siberian Sturgeon Osetra
$120.00
Sustainably farmed in Greece with rich, clean, nutty taste with a full, creamy finish
1 ounce California White Sturgeon Reserve
$180.00
Sustainably farmed in Wilton, CA with a nutty, buttery and light flavor
Soups & Salads
Turtle Soup au Sherry
$12.00
The authentic Louisiana favorite with veal fond, egg and crushed lemon ~Finished tableside with a splash of aged sherry.
Soup Du Jour
$11.00
Varied cooking techniques combined with fresh seasonal ingredients.
Commander's Creole Gumbo
$12.00
Slow cooked stock with toasted garlic, Creole seasonings and local hot sauce.
Soups 1-1-1
$13.00
A demitasse tasting of all three soups.
Commander's Crisp Romaine Salad
$11.00
Hearts of romaine, grated Parmesan, egg, bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.
Strawberry & Satsuma Salad
$13.00
Ponchatoula winter berries and Plaquemines citrus with shaved fennel, winter greens, crumbled blue cheese and 1403 hard cider vinaigrette
Entrées
Pecan Crusted Gulf Fish
$40.00
Prosecco poached jumbo lump crab over spiced New Roads pecan crusted fish with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream
Creole Spiced Texas Redfish
$38.00
Cast iron griddled fish with confit of butternut squash, flambéed shiitake mushrooms, ripped Swiss chard, fines herbs, and mirliton kimchi over whipped blue crab roe & cauliflower velouté
Café Pierre Lacquered Texas Quail
$39.00
Charred chili smoked boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus
Grilled Center Cut Creekstone Farms Filet
$49.00
8 oz. filet of Black Angus beef over smashed new potatoes with smoked Acadian honey butter glazed baby carrots finished with preserved Mississippi blueberry demi-glace
Duroc Pork Chop Hoppin' John
$47.00
For the Southern tradition of Health, Wealth and Prosperity! Chargrilled Tasso brined double cut Duroc pork chop over a ragout of house smoked Tasso, collard greens & Louisiana field peas with potlikker jus and cornbread crumble
Sides
Sauté of Sweet Corn, Grilled Kale, Asparagus & Leeks
$10.00
Eat Fit Approved.
Creole Cream Cheese Stone Ground Grits
$10.00Tangy Bacon & Apple Cider Braised Cabbage
$9.00Tamari Braised Collard Greens
$9.00Creole Smashed New Potatoes
$9.00Garlic Wilted Spinach
$9.00Chef Meg's Three Course Offerings
Price of Entrée includes Soup or Salad and Dessert
Roasted Louisiana Delicata Squash
$44.00
Oregon truffle and Taleggio cheese torched on local winter gourd with Maggie's chestnut & pioppino mushrooms over garlic wilted spinach, butternut velouté and bourbon barrel soy sauce mushroom vinaigrette. - Add Prosecco poached Louisiana blue crab $18.00
Wild White Shrimp & Grits
$48.00
Garlic-herb marinated Gulf shrimp seared in cast iron over Creole cream cheese stone ground grits with pickled sweet peppers, braised collard greens and housemade chorizo courtbouillon
Spiced Hard Cider Painted Texas Quail
$52.00
Charred chili smoked pork boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and caramelized 1403 hard cider glaze
Creole Bread Pudding Soufflé
"The Queen of Creole Desserts" All the richness of Creole bread pudding whipped up into a light soufflé ~ Finished tableside with warm whiskey cream ~
Creole Cream Cheese Cheesecake
Housemade Creole cream cheese baked in a honey graham crust with white & dark chocolate lattice and sticky salted caramel
Pontchatoula Strawberry Shortcake
First of the season Louisiana strawberries over a warm fluffy buttermilk biscuit with powdered sugar, sweet strawberry puree and Chantilly cream.
*Eat Fit Nola items meet the nutritional criteria of Ochsner Health System
Appetizers
Cast Iron Roasted Wagyu Meatballs
$17.00
Ground wagyu beef and tender veal smothered in a charred red pepper & chorizo courtbouillon baked in a cast iron crock with gooey fontina cheese and butternut squash caponata
Braised Colorado Lamb Poutine
$16.00
Crispy shoestring potatoes tossed with pickled ruby red beets, crumbled blue cheese, candied pecans, and a bone marrow röti gravy
Shrimp & Tasso Henican
$14.00
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc.
Hickory Smoked Cauliflower
$15.50
Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Blue Crab & Redfish Croustade
$16.00
Louisiana jumbo lump blue crab with shaved tart apples, crisp radish and frisée over lemon and herb whipped smoked redfish on toasted Leidenheimer French bread and creamy ravigote sauce
Soups & Salads
Turtle Soup au Sherry
$12.00
The authentic Louisiana favorite with rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged sherry.
Commander's Creole Gumbo
$12.00
Rich stock slow cooked in a dark cast iron roux with regional ingredients spiked with toasted garlic, Creole seasonings and local hot sauce.
Soup Du Jour
$11.00
Varied cooking techniques combined with fresh seasonal ingredients.
Soups 1-1-1
$13.00
A demitasse tasting of all three soups.
Commander's Crisp Romaine Salad
$11.00
Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.
Strawberry & Satsuma Salad
$13.00
Ponchatoula winter berries and Plaquemines citrus with winter greens, 1403 hard cider vinaigrette and crumbled blue cheese
Entrees
Meyer Lemon Gulf Fish
$34.00
Gently poached in a rich citrus Chablis beurre monte over a sauté of golden beets, local mirliton, bronzed fennel and winter greens with first of the season Plaquemines Parish citrus
Wild White Shrimp
$34.00
Garlic & herb marinated cast iron seared Gulf shrimp over root vegetable and andouille boulangère with golden beets, roasted turnips, blackened sweet chilis, and sweet potatoes with Calabrian chili & toasted cumin Long Island Cheese pumpkin purée
Des Allemands Catfish
$28.00
Crispy cornfried local catfish with tangy honey & Creole mustard dressed cabbage, creamy Cajun style potato salad and Herbsaint coulis
Grilled Tournedos of Black Angus Beef
$44.00
Creekstone Farms beef tenderloin over garlic & herb roasted mushrooms, Creole smashed new potatoes, whiskey smoked onions and Marchand de vin
Spiced Hard Cider Painted Texas Quail
$39.00
Charred chili smoked boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and caramelized 1403 hard cider glaze
Sides
Garlic Wilted Spinach
$7.00Tangy Bacon & Apple Cider Braised Cabbage
$8.00Creole Smashed New Potatoes
$8.00Tamari Braised Collard Greens
$8.00Chef Meg's Classic Creole Luncheon
Price of entree is inclusive of soup and dessert.
Commander's Turtle Soup
Rich veal stock simmered slowly for 72 hours with minced snapping turtle, holy trinity & pressed eggs ~Finished tableside with aged sherry~
Chargrilled Pork Tenderloin
$49.00
Carved tender pork over molasses whipped sweet potatoes with brown butter turnips, cebollita jam and horseradish potlikker
Creole Bread Pudding Soufflé
~ The Queen of Creole Desserts ~ Finished tableside with whiskey cream sauce.
2 Course Lunch Special
Price of entrée is inclusive of your choice of soup or salad.
Maggie's Mushroom Gnocchetti
$23.00
Roasted chestnut & pioppino mushrooms, Covey Rise English peas and hand rolled Creole cream cheese potato gnochetti with Meyer lemon, briny caper & Parmesan gremolata
Hoppin' John Cochon De Lait
$25.00
For the Southern tradition of Health, Wealth & Prosperity! Smoked pork shoulder compressed & fried crisp with a cracklin' crust over braised collard greens and house smoked Tasso & Louisiana field pea ragoût, with potlikker jus and cornbread crumble
~EAT FIT NOLA~
Price of entree is inclusive of soup and dessert.
Wild White Shrimp Remoulade
Crab boil poached Gulf shrimp dressed with sauce remoulade over spicy local greens with shaved radish and Louisiana winter citrus
Roasted Louisiana Delicata Squash
$46.00
Gruyère cheese torched on local winter gourd filled with Maggie's mushrooms over garlic wilted spinach finished with butternut squash velouté and bourbon barrel soy sauce mushroom vinaigrette
Sorbet du Jour
Handcrafted sorbet with the finest Louisiana fruit spiced with local flavors spun daily.
~Lunch Libations~
L&L Vodka Collins
$5.00
Lavender, lemongrass, citrus
The Crescent City Cooler
$6.00
Rum, guava, freshly squeezed lime, bitters, ginger ale
Desserts
Creole Bread Pudding Soufflé
$11.00
"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream (Must be ordered 20 minutes in advance)
Ponchatoula Strawberry Shortcake
$12.00
First of the season Louisiana strawberries over a warm fluffy buttermilk biscuit with powdered sugar, sweet strawberry puree and Chantilly cream (Must be ordered 20 minutes in advance)
Pecan Pie à la Mode
$10.00
Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce.
Creole Cream Cheese Cheesecake
$12.00
A thick cut slice of cheesecake with housemade Creole cream cheese, buttery graham cracker crust, warm salted caramel & chilled chocolate
Gâteau Neapolitan
$11.00
Amaretto soaked sponge cake layered with Piety & Desire dark chocolate pots de crème, raspberry mousse, Chantilly cream, Ponchatoula strawberries and toasted cocoa nibs
Starters
Turtle Soup au Sherry
The authentic Louisiana favorite with rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged sherry
Soup Du Jour
Varied cooking techniques combined with fresh seasonal ingredients
Commander's Creole Gumbo
Rich stock in a black skillet roux slow cooked with regional ingredients, toasted garlic and local hot sauce
Butternut Squash Velouté
Velvety purée of roasted butternut, coconut milk and fresh citrus with toasted pepita crunch and pickled squash
Commander's Crisp Romaine Salad
Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing
Spiced Carrot Salad
Warm spice roasted carrots, fresh cucumbers, spicy arugula, oat granola with smoked chevre and curried carrot vinaigrette
Hickory Smoked Cauliflower
Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Blue Crab & Redfish Croustade
Louisiana jumbo lump blue crab with shaved tart apples, crisp radish and frisée over lemon and herb whipped smoked redfish on toasted Leidenheimer French bread and creamy ravigote sauce (Additional $3.50)
Shrimp & Tasso Henican
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc (Additional $3.50)
Entrées
*Price of Entrée includes Starter, Entrée and Dessert
Cochon De Lait Eggs Benedict
$44.00
16-hour barbecued shoulder of pork over warm buttermilk biscuits, sauce forestière with roasted mushrooms, caramelized onions, soft poached hen's eggs and tasso hollandaise
Bananas Foster Pain Perdu
$44.00
Boozy rum caramel drenched bananas over griddled Leidenheimer French bread stuffed with French Truck café au lait spiked Creole cream cheese
Wild White Shrimp "Tamale"
$49.00
Seared Gulf shrimp tossed with crushed lime glaze over grilled corn charred poblano masa with blackened Creole spiced sweet chilis, housemade chorizo courtbouillon and crumbled cotija
Pecan Crusted Gulf Fish
Prosecco poached jumbo lump crab over spiced New Roads pecan crusted fish with roasted corn, asparagus, grilled kale, leeks and whiskey spiked crushed corn cream
Café Pierre Lacquered Texas Quail
$52.00
Charred chili smoked boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus
Grilled Tournedos of Black Angus Beef
$59.00
Creekstone Farms beef tenderloin over garlic & herb roasted mushrooms, Creole smashed new potatoes, whiskey smoked onions and Marchand de vin
Mississippi Blueberry BBQ'D Pork Cheeks
$52.00
Citrus cured & confit pork cheeks over Creole cream cheese stone ground grits with pepper jelly glazed Brussels sprouts, crispy shallots, preserved blueberry demi-glacé, and a poached hen's egg
Chargrilled Pork Tenderloin
$48.00
Carved tender pork over molasses whipped sweet potatoes with brown butter braised turnips, cebollita & late harvest tomato jam and horseradish potlikker
Desserts
Creole Bread Pudding Soufflé
"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream~ (Additional $3.50 & must be ordered 20 minutes in advance)
Cinnamon Roll Apple Cobbler
Baked late summer apples with Creole cream cheese icing, caramelized New Roads praline molasses and cinnamon streusel with Creole cream cheese ice cream (Additional $3.50 & must be ordered 20 minutes in advance)
Southern Style Pecan Pie à la Mode
Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce
Lally's Praline Parfait
Hand-crafted vanilla ice cream layered in an old-fashioned parfait glass with candied pecans, sweetened whipped cream and sticky praline syrup
Sparkle Plenty
Commander's seasonal fruit sorbet topped with bubbles!
Turtle Ice Cream
Handspun vanilla ice cream with Piety and Desire dark chocolate ganache and caramelized New Roads pecan custard
Creole Cream Cheese Cheesecake
A thick cut slice of cheesecake with housemade Creole cream cheese, buttery graham cracker crust, warm salted caramel & chilled chocolate (Additional $3.50)
Limoncello Drenched Sponge Cake
Blueberry crème, tangy lemon curd, Chantilly cream and white chocolate dipped frosted flakes
Chef Meg's Favorite Brunch Package
Classic Bloody Mary
~ Spiked tableside with "ice block" vodka ~
Turtle Soup
The authentic Louisiana favorite with rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged sherry
Eggs Sardou
Two soft poached hen's eggs dressed with smoked chili hollandaise nestled in crispy corn fried artichoke hearts over garlicky spinach, Parmesan, crispy leeks and Herbsaint coulis
Creole Bread Pudding Soufflé
$56.00
"The Queen of Creole Desserts" ~ Finished tableside with whiskey cream sauce
À la Carte Sides
Garlic Wilted Spinach
$9.00Black Pepper Cane Syrup Bacon
$12.00Corn, Asparagus, Grilled Kale & Leeks
$10.00Creole Smashed Potatoes
$9.00Creole Cream Cheese Stone Ground Grits
$10.00Two Poached Eggs & Hollandaise
$10.00Warm Buttermilk Biscuits
$8.00Commander's Eye Openers
Classic Bloody Mary
$11.00
Our award-winning Bloody Mary ~ Spiked tableside with "ice block" vodka ~
Limoncello Spritz
$10.00
Say hello to Spring with a lively lemon-y libation!
The Crescent City Cooler
$12.00
Rum, guava, freshly squeezed lime, bitters, ginger ale
The Saint 75
$12.00
St. Germain, Tanqueray gin, basil and sparkling wine
Eat Fit NOLA items meet the nutritional criteria of Ochsner Health. For more information please visit EatFitNOLA.com
Appetizers
Wild Mushroom, Duck & Foie Gras Gumbo
A robust Thanksgiving gumbo of braised duck, roasted winter mushrooms, toasted garlic, local hot sauce and Creole trinity in a dark black skillet foie gras roux
Turtle Soup au Sherry
Our signature soup, that takes three days to make, enriched with veal fond, crushed lemon, egg and a tableside splash of Spanish Sherry
Pork Jowl Lyonnaise
Crispy confit of Beeler's pork rolled in charred green onion-tomato jam with pickled ruby beets, smoked chèvre & frisée ~finished with a fried poached egg~
Commander's Classic Romaine Salad
Crisp romaine lettuce tossed with salty Parmesan, fresh pressed egg, crunchy bacon, buttery French bread croutons, grated Gruyère and creamy onion & black pepper dressing
Blue Crab & Butternut Squash Bisque
A velvety purée of Cognac flambéed Louisiana blue crab, roasted butternut, charred peppers and French mirepoix simmered in a rich Gulf seafood broth
Gulf Oyster Croustade
Corn fried Louisiana oysters on toasted brioche with mulled cider membrillo, green apple reduction, shaved watermelon radish and whipped chicken liver mousse
Remoulade Roasted Head-On Wild White Shrimp
Broiled Gulf shrimp drenched in sauce remoulade with Creole cream cheese stone ground grits, green tomato chow-chow and crab fat caper cornbread crumble
Cast Iron Roasted Wagyu Meatballs
Ground wagyu beef and tender veal smothered in housemade chorizo courtbouillion & baked in a cast iron crock with ooey gooey fontina cheese and fried sage
Entrées
Herb Butter Basted Turkey
$58.00
Thick cut light & dark meat with smoked tasso & andouille dressing, fluffy molasses whipped sweet potatoes, pickled beet pepper jelly glazed crispy Brussels sprouts with spiced pecans, crumbled bacon and forty-eight hour Cognac turkey gravy
Pecan Crusted Texas Redfish
$64.00
Drawn butter & Prosecco poached jumbo lump Louisiana blue crab over spiced New Roads pecan encrusted fish with roasted autumn corn, melted leeks, asparagus, grilled kale and petite herbs with Woodford Reserve Bourbon crushed corn cream
Meyer Lemon Poached Flounder
$59.00
Gently poached Gulf flounder in a rich citrus Chablis beurre monte over a sauté of golden beets, local mirliton, bronzed fennel, roasted cauliflower florets and autumn greens with Plaquemines Parish citrus
Spiced Hard Cider Painted Quail
$59.00
Broken Arrow Ranch quail stuffed with Sonoma Valley foie gras dirty rice over whiskey smoked sweet onions & tamari braised collard greens with cauliflower velouté, tart matchstick apple and caramelized 1403 hard cider glaze
Louisiana Pumpkin Pavé
$49.00
Shaved truffle and molten Taleggio cheese torched over layers of thinly sliced local autumn gourd bound by cashew miso pumpkin pureé with Maggie's mushrooms, garlic wilted spinach and Bourbon barrel soy sauce mushroom vinaigrette Add Prosecco poached Louisiana blue crab 18.00
Bone Marrow Braised Leg of Lamb
$75.00
18 oz. Colorado lamb shank braised in smokey lamb bone marrow jus röti with late autumn tomato concassé and fines herbs over Creole mustard smashed red bliss potatoes with Meyer lemon, briny caper and grated Parmesan gremolata
Chargrilled Veal Tenderloin
$72.00
Bacon fat roasted & carved milk fed veal over hand rolled Creole cream cheese potato gnocchetti with confit cremini mushrooms, Covey Rise English peas, baby carrots and horseradish potlikker
Grilled Filet Mignon of Black Angus Beef
$74.00
Creole spiced 8 oz center cut Creekstone Farms tenderloin with a fricassée of winter mushrooms & haricots verts over potato rösti griddled in rendered beef tallow finished with crispy shallots and brandy green peppercorn demi-glace
Little Pilgrim's Plate
$24.00
A child's portion of roasted turkey with country dressing, sweet potatoes, gravy, and their choice of dessert The Bubble Gum Duck Bath (a delicious kids' cocktail) 5.00
À La Carte Trimmings
Forty-Eight Hour Cognac Turkey Gravy
$9.00Smashed New Potatoes
$9.00Shrimp and Mirliton Dressing
$12.00Molasses & Sea Salt Whipped Sweet Potatoes
$9.00Haricot Vert & Winter Mushroom Fricassée
$10.00Briny Gulf Oyster Dressing
$14.00Pepper Jelly Glazed Brussels Sprouts
$12.00Smoked Tasso and Andouille Dressing
$10.00Tamari Braised Collard Greens
$9.00Corn, Asparagus, Grilled Kale & Leeks
$10.00Desserts
Commander's Bread Pudding Soufflé
The richness of bread pudding whipped into a light soufflé ~ Finished tableside with warm whiskey cream ~ (Additional 3.50 & must be ordered 20 minutes in advance)
Limoncello Drenched Sponge Cake
Tangy lemon curd, cranberry-orange coulis, Chantilly cream and white chocolate dipped frosted flakes
Southern Style Pecan Pie à la Mode
A warm custard pie layered with roasted New Roads pecans, handmade pie crust and Madagascar vanilla bean ice cream
Lally's Praline Parfait
Hand-crafted vanilla ice cream layered in an old-fashioned parfait glass with crumbled praline cookies, candied pecans, sweetened whipped cream and sticky praline syrup
Cinnamon Roll Apple Cobbler
Brown sugar & cinnamon soaked apples baked into a fluffy coffee cake with autumn spiced streusel and Creole cream cheese ice cream (Additional 3.50 & must be ordered 20 minutes in advance)
Piety & Desire Black Forest Tart
Milk chocolate mousse, Chantilly cream, candied orange zest and Luxardo cherry coulis
Browse Nearby
General Info
Payment Types
All Major Cards
Cuisine
American - Traditional
Cajun / Creole
Meals
Brunch
Lunch
Dinner
Hours
Monday:
5:30pm - 9:30pm
Tuesday:
5:30pm - 9:30pm
Wednesday:
5:30pm - 9:30pm
Thursday:
11:30am - 2:00pm
6:00pm - 9:30pm
Friday:
11:30am - 2:00pm
6:00pm - 9:30pm
Saturday:
11:00am - 2:00pm
6:00pm - 9:30pm
Sunday:
10:00am - 2:00pm
6:00pm - 9:30pm
About Us
Commander's Palace, nestled in the middle of the tree-lined Garden District, has been a New Orleans landmark since 1893. Known for the award-winning quality of its food and its convivial atmosphere, the history of this famous restaurant offers a glimpse into New Orleans' storied past and has been the go-to destination for Haute Creole cuisine and whimsical Louisiana charm. The winner of seven James Beard Foundation Awards, Commander's Palace has evolved into a culinary legend.
When Ella, Dottie, Dick and John Brennan took over personal supervision of the restaurant in 1974, they began to give the splendid old landmark a new look both inside and out including painting the outside the iconic "Commander's Blue."
Now under the watchful eye of co-proprietors Ti Adelaide Martin and Lally Brennan, the Brennan family's dedication to perfection has never wavered. A steady parade of renowned chefs - Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford - have made Commander's Palace the world-class restaurant what it is today and its leading-edge Haute Creole cuisine reflects the best of the city.