Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Shrimp & Tasso Henican
$14.00
Wild Louisiana white shrimp stuffed with housemade tasso ham, pickled okra, sweet red onions, five pepper jelly and Crystal hot sauce beurre blanc
Hokkaido Scallop Crudo
$16.00
Sliced tender scallops with dehydrated citrus peel, oven dried kale, salt cured breakfast & watermelon radishes and whipped Louisiana blue crab roe. Eat Fit Approved
Corn Fried Oysters
$17.00
Briny Gulf oysters over winter greens, braised purple & gold beets, pickled purple onions, smokey chevré and coconut green goddess
Burgundy Escargot Croustade
$17.00
Basil fed snails, Brabant sweet potatoes, pearl onions & cherries simmered in rich Bordelaise over crusty French bread smeared with whipped chicken liver mousse
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.
Ponchatoula Strawberry Salad
$13.00
Johndales Farms strawberries with purple mizuna, baby kale, toasted pistachios, molten triple cream brie brioche toast and brandy buttermilk punch
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. Eat Fit Approved
Bronzed Redfish
$38.00
Cast iron seared Texas redfish with charred poblano peppers, roasted mirliton, Brabant sweet potato and pickled shiitake mushrooms over caramelized Breaux Bridge crawfish fond
Marseilles to Morocco
$36.00
Seared Gulf shrimp tossed in citrusy saffron compound butter over turmeric roasted fennel, confit sweet onion and blistered cherry tomatoes with Creole cream cheese stone ground grits and crushed Plaquemines parish satsuma-saffron broth
Winter Mushroom Pappardelle
$33.00
Hand cut pappardelle with cast iron seared smoky king trumpets, English peas, garlic roasted chestnut, pioppino, oyster and shiitake mushrooms, Parmesan Reggiano and crab fat Creole cream cheese
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 Bearnaise & preserved Mississippi blueberry demi-glace
Chargrilled Jerk Spiced Duroc Pork Chop
$45.00
Double cut Duroc pork over braised collard greens with caramelized plantains, pickled sweet peppers and rum barrel hot sauce coconut cream
Sides
Sauté of Sweet Corn, Grilled Kale, Asparagus & Leeks
$8.00
Eat Fit Approved.
Tangy Bacon & Apple Cider Braised Cabbage
$8.00
Creole Cream Cheese Stone Ground Grits
$8.00
Smashed New Potatoes
$9.00
A Selection of Artisanal Cheese
A tasting of seasonal fruit, housemade preserves, candied nuts and sticky Cabernet syrup with drop beignets.
Selections
Selection of One
$14.00
Selection of Two
$16.00
Selection of Three
$18.00
Chef's Playground Tasting Menu 2024
*In order to best serve you, we ask that all members of the party order the Tasting Menu with no substitutions. $110.00 Optional Wine Pairing Per Person $70.00
Beet crusted and cast iron seared scallops with smoked king trumpet mushrooms, crab fat-caper cornbread crumble and yuzu broth
2016 Château Cantemerle · Cinqiuème Cru Classé · Haut-Médoc · Bordeaux · France
Jerked Texas Redfish
Jerk spiced & chargrilled redfish over braised collard greens with crab boiled shrimp-sweet potato fritter and blood orange caramel
2020 Raúl Pérez · Ultreia Saint Jacques · Mencía · DO Bierzo · Castilla y León · Spain
Limoncello Drenched Sponge Cake
Ponchatoula strawberries, tangy lemon curd, Chantilly cream and white chocolate dipped frosted flakes
2019 Donnafugata · Ben Ryé · Passito di Pantelleria DOC · Sicily · Italy
Chef Meg's Three Course Offerings
Price of Entrée includes Soup or Salad and Dessert
Marseilles to Morocco
$48.00
Seared Gulf shrimp tossed in citrusy saffron compound butter over turmeric roasted fennel, confit sweet onion and blistered cherry tomatoes with Creole cream cheese stone ground grits and crushed Plaquemines parish satsuma-saffron broth
Café Pierre Lacquered Texas Quail
$48.00
Charred chili smoked pork boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus
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)
Ponchatoula Strawberry Shortcake
First of the season sweet Louisiana strawberries over a warm fluffy buttermilk biscuit with Chantilly cream (Additional $3.50 & must be ordered 20 minutes in advance)
Creole Cream Cheese Cheesecake
Housemade Creole cream cheese baked in a honey graham crust with white & dark chocolate lattice and sticky salted caramel (Additional $3.50)
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
Strawberry Banana Daiquiri Sorbet
Housemade Ponchatoula strawberry, banana and citrus sorbet spiked with rum!
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
Sparkle Plenty
Commander's seasonal fruit sorbet topped with bubbles!
*Eat Fit Nola items meet the nutritional criteria of Ochsner Health System
Appetizers
Wild White Shrimp & Sweet Potato Fritter
$14.00
Savory fritters stuffed with crab boiled Gulf shrimp and creamed corn over lemon aioli with green tomato chow chow and briny caper-crab fat gremolata
Gulf Seafood Courtbouillon Salad
$15.00
Grilled redfish & crab boiled Gulf shrimp with pickled fennel, crisp celery, green onions and tender bibb lettuce over a robust courtbouillon vinaigrette with Cajun caviar
Jump into Spring Jumper
$11.00
Whipped curried carrot yogurt parfait, New Roads pecan granola, toasted coconut, dried mango, and smoked Acadian honey
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
$14.00
Charred cold smoked florets of cauliflower over winter greens, braised purple & gold beets, pickled purple onions and coconut green goddess
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 Brandy Milk Punch Salad
$12.00
Johnsdale Farms sweet strawberries dressed in local sugarcane vinegar with mizuna & baby kale, toasted pistachios and brandy buttermilk punch
Entrees
Bronzed Gulf Fish
$34.00
Cast iron seared Gulf fish with charred poblano peppers, roasted mirliton, Brabant sweet potato and pickled shiitake mushrooms finished with caramelized Breaux Bridge crawfish fond
Grilled Tournedos of Black Angus Beef
$40.00
Creekstone Farms beef tenderloin over garlic & herb roasted mushrooms, Creole smashed new potatoes, whiskey smoked onions and Marchand de vin
Wild White Shrimp
$34.00
Cachaça & crushed lime glazed Gulf shrimp with grilled pineapple, English cucumber, roasted red peppers, shaved red onion and a Caipirinha vinaigrette
Confit Chicken Leg Quarter
$28.00
Crispy chicken leg tossed in fines herbes gastrique with roasted oyster mushrooms, garlic wilted spinach, Louisiana field pea hummus and black olive tapenade
Jerked Pork Tenderloin
$34.00
Chargrilled tender pork over braised collard greens with caramelized plantains, pickled sweet peppers and rum barrel hot sauce coconut cream
Bayou Lafourche Soft Shell Crab
$40.00
Crispy softshell crab with local greens, fresh citrus, creamy avocado, picked red onions, brown butter toasted pistachios and curried horseradish aioli over crab fat whipped Creole cream cheese
Sides
Garlic Wilted Spinach
$8.00
Creole Cream Cheese Stone Ground Grits
$10.00
Crispy Pepper Jelly Glazed Brussels Sprouts
$10.00
Creole Smashed New Potatoes
$9.00
Chef 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~
Café Pierre Lacquered Texas Quail
$48.00
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.
Creole Bread Pudding Soufflé
~ The Queen of Creole Desserts ~ Finished tableside with whiskey cream sauce.
2 Course Lunch Specials
Price of entrée is inclusive of your choice of soup or salad.
Cracklin' Crusted Cochon De Lait
$23.00
Smoked pork shoulder compressed & fried crisp over roasted garlic creamed white beans with baby arugula, cherry tomatoes and charred poblano butter
Des Allemands Catfish
$25.00
Crispy cornfried local catfish with tangy honey & Creole mustard dressed cabbage, creamy Cajun style potato salad, and Herbsaint coulis
~EAT FIT NOLA~
Price of entree is inclusive of soup and dessert.
Jump into Spring Jumper
Whipped curried carrot yogurt parfait, New Roads pecan granola, toasted coconut, dried mango, and smoked Acadian honey
Jerked Pork Tenderloin
$44.00
Chargrilled tender pork over braised collard greens with caramelized plantains, pickled sweet peppers and rum barrel hot sauce coconut cream
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
$10.00
First of the season Louisiana strawberries marinated in sweet strawberry puree with a warm fluffy buttermilk biscuit, powdered sugar and Chantilly cream 10.00 (Must be ordered 20 minutes in advance)
Pecan Pie à la Mode
$9.50
Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce.
Piety & Desire Dark Chocolate Coconut Bar
$11.00
Crispy young coconut, French Truck chicory crème, toasted almonds and passionfruit coulis
Ice Cream or Sorbet Du Jour
$8.50
Chefs' daily selection of seasonal fruit sorbet or old-fashioned handspun ice cream. Eat Fit Approved.
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
Soups 1-1-1
A demitasse tasting of all three soups
Lenten Jump Start
Whipped curried carrot yogurt parfait, New Roads pecan granola, toasted coconut, dried mango, and smoked Acadian honey
Commander's Crisp Romaine Salad
Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing
Ponchatoula Strawberry Salad
Johnsdale Farms sweet strawberries dressed in local sugarcane vinegar with mizuna & baby kale, toasted pistachios and brandy buttermilk punch
Hickory Smoked Cauliflower
Charred cold smoked florets of cauliflower over winter greens, braised purple & gold beets, pickled purple onions and coconut green goddess. Eat Fit Approved
Wild White Shrimp & Sweet Corn Fritter
Savory fritters stuffed with crab boiled Gulf shrimp and creamed corn over lemon aioli with green tomato chow chow and briny caper-crab fat gremolata
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
Pecan Crusted Gulf Fish
$54.00
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
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
Cochon De Lait Eggs Benedict
$42.00
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
Ponchatoula Strawberry Glazed Duck Pain Perdu
$42.00
Citrus confit picked duck leg rolled in macerated strawberries and sticky praline syrup over griddled Leidenheimer French bread stuffed with French Truck café au lait spiked Creole cream cheese
Wild White Shrimp
$48.00
Cachaça & crushed lime glazed Gulf shrimp with grilled pineapple, English cucumber, roasted red peppers, shaved red onion and a Caipirinha vinaigrette
Eggs Sardou
$42.00
Soft poached hen's eggs, garlic wilted spinach, corn fried artichoke hearts, crispy leeks, Parmesan with Herbsaint coulis with smoked chili hollandaise
Jerked Pork Tenderloin
$46.00
Chargrilled tender pork over braised collard greens with caramelized plantains, pickled sweet peppers and rum barrel hot sauce coconut cream
Mississippi Blueberry BBQ'D Pork Cheeks
$48.00
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
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)
Ponchatoula Strawberry Shortcake
First of the season sweet Louisiana strawberries over a warm fluffy buttermilk biscuit with Chantilly cream (Additional $3.50 & must be ordered 20 minutes in advance)
Creole Cream Cheese Cheesecake
A thick cut slice of handmade cheesecake with warm salted caramel & chilled chocolate (Additional $3.50)
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
"Cookie Jar" Ice Cream
Handspun brown sugar ice cream with brownie pieces, chocolate chip and cocoa cookie crumbles, and a caramelized pecan custard swirl
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
Sparkle Plenty
Commander's seasonal fruit sorbet topped with bubbles!
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
Café Pierre Lacquered Texas Quail
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
Creole Bread Pudding Soufflé
$54.00
"The Queen of Creole Desserts" ~ Finished tableside with whiskey cream sauce
À la Carte Sides
Garlic Wilted Spinach
$8.00
Black Pepper Cane Syrup Bacon
$9.00
Corn, Asparagus, Grilled Kale & Leeks
$8.00
Creole Mustard Smashed Potatoes
$8.00
Creole Cream Cheese Stone Ground Grits
$8.00
Two Poached Eggs & Hollandaise
$8.00
Warm Buttermilk Biscuits
$6.00
Commander's Eye Openers
Classic Bloody Mary
$9.25
Our award-winning Bloody Mary ~ Spiked tableside with "ice block" vodka ~
Hi-Bliss
$13.00
Gin, pineapple, hibiscus and ginger beer
The Crescent City Cooler
$12.00
Rum, guava, freshly squeezed lime, bitters, ginger ale
The Saint 75
$11.50
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
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.