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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
Dinner Menu
Commander's Palace Eras Tasting Menu
A journey through the Eras of Commander's Palace in honor of Taylor Swift's Eras Tour coming to New Orleans. *In order to best serve you, we ask that all members of the party order the Tasting Menu with no substitutions. $135.00 Optional Wine Pairing Per Person $75.00
Jumbo Lump Crab Ravigote
Louisiana blue crab, tangy ravigote and whipped Crystal hot sauce mousse
- MV Albert Lebrun · Brut · Grand Cru · Champagne · France
Chef Tory's Era - Oysters and Absinthe "Dome"
A velvety oyster soup flambéed with absinthe, artichokes, thick cut-black pepper bacon, ripped tarragon and double cream ~ served under a flaky French pastry shell
- MV Henri Giraud · Esprit Nature · Brut · Champagne · France
Chef Jamie's Era - Shrimp and Tasso Henican
Wild Louisiana white shrimp stuffed with housemade tasso ham, pickled okra, sweet red onions, five pepper jelly and Crystal hot sauce beurre blanc
- 2022 J. & H. Selbach · Riesling Spätlese · Saar · Germany
~le Coup du Milieu~
Ella's Scotch Old Fashioned
Chef Meg's Era - Gulf Shrimp & Pork Belly Crusted Redfish
Criolla sella nuoc cham, roasted turnips, local mirliton and butternut squash coconut cream
- 2022 True Coast · Coastal Reserve · Pinot Noir · Pays d'Oc - France
Chef Emeril's Era - Veal Tchoupitoulas
Grilled veal tenderloin with Creole cream cheese stone ground grits, tarragon buttered asparagus, and green peppercorn sauce Tchoupitoulas
- 2015 Château de la Font du Loup · le Rêve des Amis · Châteauneuf-du-Pape · France
Chef Paul's Era - 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 ~
- 2022 Elio Perrone · Sourgal · Moscato d'Asti DOCG · Piedmont
Appetizers
Hokkaido Scallop Tostada
$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 Perseillade
$16.00
White wine braised basil fed snails rolled in a parsley & green onion emulsion in a cast iron crock with crusty French bread, marinated cherry tomatoes and aged Prima Donna forté
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
Pork Jowl Lyonnaise
$16.50
Crispy confit of Beeler's pork glazed in a charred green onion-tomato gastrique with pickled ruby red beets, crumbled blue cheese, frisée & spicy arugula, finished with a fried poached egg
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.
Spiced Carrot Salad
$13.00
Warm spice roasted carrots, fresh cucumbers, spicy arugula, oat granola and curried carrot vinaigrette with smoked chevre
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
Meyer Lemon Poached Redfish
$38.00
Gently poached in a rich citrus Chablis beurre monte over a sauté of golden beets, local mirliton, bronzed fennel and autumn greens with first of the season Plaquemines Parish citrus
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
Chargrilled Double Cut Duroc Pork Chop
$47.00
Tasso brined Duroc pork over Louisiana molasses whipped sweet potatoes with brown butter braised turnips, cebollita & late harvest tomato jam and horseradish potlikker
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
$9.00A 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 Meg's Three Course Offerings
Price of Entrée includes Soup or Salad and Dessert
Louisiana Pumpkin Pavé
$44.00
Shaved truffle and molten Taleggio cheese torched over layers of thinly sliced local autumn gourd bound by silky pumpkin pureé with Maggie's mushrooms, garlic wilted spinach and bourbon barrel soy sauce mushroom vinaigrette
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
Café Pierre Lacquered 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 sticky Grand Marnier & Cognac jus
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
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
*Eat Fit Nola items meet the nutritional criteria of Ochsner Health System
Appetizers
Blueberry BBQ Glazed Pork Cheeks
$15.00
Crispy pork cheeks with pickled sweet peppers over Creole cream cheese stone ground grits with lemon aioli and ancho-citrus gremolata
Butternut Squash Velouté
Velvety purée of roasted butternut, coconut milk and fresh citrus with toasted pepita crunch and pickled squash
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
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.
Spiced Carrot Salad
$13.00
Warm spice roasted carrots, fresh cucumbers, spicy arugula, smoked chèvre and oat granola with curried carrot vinaigrette
Entrees
Beet Crusted Gulf Fish
$34.00
Cast iron seared Gulf fish with crispy ruby beet gremolata, confit cremini mushrooms, roasted mirliton, field peas and briny Gulf oyster-cauliflower velouté
Wild White Shrimp "Tamale"
$34.00
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
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
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
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 Vol Au Vent
$23.00
Tempura fried Louisiana summer squash over pickled chestnut & pioppino mushrooms and garlic wilted spinach tucked into a French pastry with red pepper chimichurri
Cracklin' Crusted Cochon De Lait
$25.00
Smoked pork shoulder compressed & fried crisp over roasted garlic creamed white beans with baby arugula, cherry tomatoes and charred poblano butter
~EAT FIT NOLA~
Price of entree is inclusive of soup and dessert.
Butternut Squash Velouté
Velvety purée of roasted butternut, coconut milk and fresh citrus with toasted pepita crunch and pickled squash
Wild White Shrimp "Tamale"
$46.00
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
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)
Cinnamon Roll Apple Cobbler
$12.00
Baked late summer apples with Creole cream cheese icing, caramelized New Roads praline molasses and cinnamon streusel with Creole cream cheese ice 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
Ice Cream or Sorbet Du Jour
$10.00
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
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
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.