Commander's Palace

Name: Commander's Palace
Address: 1403 Washington Ave., 70130, LA, 70130
Telephone: 504-899-8221

1403 Washington Ave., New Orleans, LA 70130, US

• Monday: 11:30AM-9:30PM •Tuesday: 11:30AM-9:30PM •Wednesday: 11:30AM-9:30PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-9:30PM •Saturday: 11:30AM-9:30PM •Sunday: 10:30AM-9:30PM •

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Details

Cuisine: Creole
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

Brunch - Sample Menu

Appetizers

Fruit of the Day . . . Turtle Soup

Soup du jour . . . Gumbo du jour

Soups 1 - 1 - 1

A demi serving of three soups: Gumbo, Turtle and Soup du Jour

Chopped Salad “B.L.T.”

Crisp romaine with smoky bacon, crushed eggs, marinated tomatoes, focaccia croutons and buttermilk dressing

Commander’s Las Vegas Salad

Tender baby spinach tossed with shaved red onions, candied pecans, crumbled Point Reyes blue cheese and sugar cane vinaigrette

Peaches and Cream Pain Perdu

New Orleans French toast layered with Southern peaches, Bourbon whipped cream, toasted pecans and Champagne syrup

Summer Seafood Timbale

Blue crab, shrimp and gulf fish spiked with truffles, pinched fennel and golden pepper vinaigrette

Egg Sardou

Poached egg on creamed spinach and a fresh artichoke bottom ~ topped with hollandaise sauce

Oysters and Caviar Trufant

Freshly shucked Louisiana oysters simmered with apple smoked bacon, leeks and Yukon Gold potatoes ~ garnished with a caviar profiterole

Shrimp Remoulade Moderne

Boiled Gulf shrimp and crisp greens layered with spicy shrimp mousse and Creole remoulade sauce ~ finished with salted lemon zest

Entrees

Garden District Eggs

Two delicate poached eggs crown these mushroom-artichoke cakes ~ over baby spinach with tasso hollandaise

Eggs Jeannette

Garlic and black pepper crusted pork loins simmered in a rich mushroom and leek sauce on a sage biscuit ~ finished with two poached eggs and Creole hollandaise

Pecan Crusted Gulf Fish

Crowned with Champagne poached jumbo lump crabmeat with crushed corn cream and roasted pecans

Cast Iron Seared Gulf Fish

Baby lettuce, tropical fruit and fire roasted peppers ~ drizzled with a light lemon vinaigrette

USDA Prime Petit Filet Mignon

Creole spiced and grilled, served over truffled buttermilk mashed potatoes, caramelized onions, smoked mushrooms and tasso marchands de vin

Muscadine and Chicory Coffee Lacquered Quail

Blue crab-artisan bread stuffing with mixed potato hash, baby mustard greens and sweet corn vinaigrette

Shrimp Cognac and Andouille Grits

A rich sauté of toasted garlic, leeks, mushrooms and tomato concassé spiked with Cognac and toasted veal fond ~ with andouille cracked corn grits

Or Choose Our: Traditional Jazz Brunch

Commander’s Palace Bloody Mary

Our own blend of horseradish, housemade Worcestershire, Commander’s pepper sauce and a vegetable juice blend ~ garnished with pickled vegetables and topped with frozen vodka at your table

Egg Sardou

Poached egg on creamed spinach and a fresh artichoke bottom ~ topped with Hollandaise sauce

Muscadine and Chicory Coffee Lacquered Quail

Blue crab-artisan bread stuffing with mixed potato hash, baby mustard greens and sweet corn vinaigrette

Creole Bread Pudding Soufflé

The richness of bread pudding whipped into a light fluffy soufflé ~ whiskey sauce is added at your table

Lunch - Sample Menu

Entree Salads

CREOLE CRAWFISH BOIL SALAD

Local crawfish tails, andouille, mushrooms, garlic and spicy new potatoes over garden greens with "crawfish boil" vinaigrette

CARIBBEAN SPICED YELLOWFIN TUNA

Sliced rare over a salad of grilled mango, pineapple, jicama and creamy avocados with fresh ginger and kaffir lime vinaigrette

NEW ORLEANS BBQ SHRIMP SALAD

A saute of Louisiana white shrimp with Bibb lettuce, pickled garlic, red beans, Abita beer bread and "cracked" black pepper vinaigrette

ONION-CRUSTED FRIED CHICKEN SALAD

Buttermilk fried chicken over Bibb lettuce with local tomatoes, pickled cucumbers and creamy Point Reyes blue cheese dressing

Chef Tory McPhail's Creole Luncheon

TURTLE SOUP AU SHERRY

A Commander's classic spiked with sherry

BLACK SKILLET SEARED WILD FISH

A salad of local tomatoes, roasted mushrooms, grilled eggplant and garden greens with New Orleans style "bordelaise vinaigrette"

BREAD PUDDING SOUFFLÉ

“The Queen of Creole Desserts”

Appetizers

TURTLE SOUP AU SHERRY

A Commander’s classic spiked with sherry

SOUP DU JOUR

Varied cooking techniques combined with fresh seasonal ingredients

SOUPS 1-1-1

A demi serving of three soups: Gumbo, Turtle and Soup du Jour

GUMBO DU JOUR

Rich stock slowly cooked with fresh regional products

COMMANDER’S LAS VEGAS SALAD

Tender baby spinach, shaved red onions, candied pecans, crumbled Point Reyes blue cheese and sugarcane vinaigrette

CHILI CRUSTED P & J OYSTERS

Crab boiled red bean salsa with smokey andouille dressing and housemade hot sauce

SHRIMP RÉMOULADE MODERNE

Boiled Gulf shrimp layered with crisp greens, spicy shrimp mousse, Creole rémoulade sauce and salted lemon zest

“TOM•TO-TOMÄTO”

Carpaccio of fried green tomatoes, yellow teardrops and a selection of local tomatoes with "Fleur de Lis" vinaigrette and liquid basil

TASSO SHRIMP HENICAN

Crystal hot sauce beurre blanc with five pepper jelly and pickled okra

THE MARKET SALAD

Grilled asparagus, duck tasso, marinated farmer's market beans, limestone lettuce and Jack Daniel'sthree mustard vinaigrette

Entrees

BLACK SKILLET SEARED WILD FISH

A salad of local tomatoes, roasted mushrooms, grilled eggplant and garden greens with New Orleans style "bordelaise vinaigrette"

CRAWFISH & COGNAC

Louisiana crawfish tails sauteed with toasted garlic, leeks, mushrooms and local tomatoes spiked with Hennessy cognac ~ served with andouille-cracked corn grits

14 OZ GRILLED PORK PORTERHOUSE

Country bacon, sweet onions, Creole cream cheese-sweet potato puree, local honey and a sauce made from smokey "pig trotters"

TOURNEDOS OF "HARRIS RANCH" BLACK ANGUS BEEF

Grilled onions, Creole mustard crushed new potatoes and housemade Worcestershire demi glace

Dinner - Sample Menu

Complete Dinners

Appetizers

Entrées

Desserts

Your Dessert Menu will be presented, however, the following desserts must be ordered in advance | Bread Pudding Soufflé

or

| The Chocolate Molten

or

| Ruston Peach and White Chocolate Cobbler

Chef Tory McPhail's Creole Favorite

Turtle Soup Au Sherry

A Commander's classic spiked with sherry

Citron Glazed Gulf Hake

Corn fried P & J oysters, five tomato salad, grilled onions, summer greens and kaffir lime vinaigrette

Bread Pudding Soufflé

"The Queen of Creole Desserts"

A La Carte Soups and Appetizers

Turtle Soup Au Sherry

A Commander's classic spiked with sherry

Gumbo Du Jour

Rich stock slow cooked with fresh regional products

Soup du Jour

Varied cooking techniques combined with fresh seasonal ingredients

Soups 1-1-1

A demi serving of three soups: Gumbo, Turtle and Soup du Jour

Commander's Las Vegas Salad

Tender baby spinach tossed with shaved onions, candied pecans, crumbled Point Reyes blue cheese and sugarcane vinaigrette

Shrimp Remoulade Moderne

Boiled Gulf shrimp and crisp greens layered with spicy shrimp mousse and Creole remoulade sauce ~ finished with salted lemon zest

Louisiana Oysters and Cajun Caviar

P & J oysters, artisan potato bread, roasted artichokes, spicy tasso cream and Cajun Bowfin caviar

Tasso Shrimp Henican

Quickly seared and coated with Crystal hot sauce beurre blanc ~ served with five pepper jelly and pickled okra

Sugarcane Lacquered "A" Foie Gras

Bocage honey glazed blueberries with preserved lemon, New Orleans rum, black pepper pain perdu and foie gras-Pedro Ximenez sabayon

A La Carte Entrees

Pecan Crusted Gulf Fish

Crowned with Champagne poached jumbo lump crabmeat with crushed corn sauce and roasted pecans

Shrimp and Cognac

Gulf shrimp sauteed with garlic, leeks, mushrooms and tomato concasse spiked with cognac ~ served with andouille-cracked corn grits

Tartlet of Foraged Mushrooms and White Truffles

Confit of winter leeks, creamy garlic cloves, roasted tomatoes, shaved Parmesan and red wine sauce

Grilled Veal Chop Tchoupitoulas

Tender Wisconsin veal and goat's cheese stone ground grits with classic green peppercorn Tchoupitoulas sauce

"Harris Ranch" Black Angus Filet Mignon

Creole spiced and grilled, served over truffled buttermilk mashed potatoes, caramelized onions, smoked mushrooms and tasso marchands de vin

Dessert

Complete Menu Desserts A La Carte

Lemon Flan

A feathery light, citrusy custard under a thin, crisp sheet of pastry with sweetened curd sauce

Chocolate Fudge Sheba

A chocolate lover's dream

Créme Brûlée

With fresh fruit in a sugar basket

Commander's Pecan Pie À La Mode

Served with caramel and chocolate sauces

Praline Parfait

A crisp pastry cookie with pecan syrup, chantilly cream and candied pecans served with our own housemade vanilla ice cream

Trio Of Commander’s Made Ice Cream

Vanilla Ice Cream, Chocolate Mousse Ice Cream and Ice Cream du jour | Sauces:

Commander’s Cheese Plate

The chef’s daily selection of cheeses from American creameries

Other Dessert Selections

Creole Bread Pudding Soufflé

The richness of bread pudding whipped into a light, fluffy soufflé - whiskey sauce added at your table | Please order in advance~preparation time is 20 minutes

Creole Cream Cheese Cheesecake

Garnished with white and dark chocolate lattice and finished with caramel sauce

The Chocolate Molten

Gianduja hazelnut chocolate with white chocolate cafe au lait and chocolate covered espresso beans

Dessert du Jour

Specially made~ask your server about today’s selection

Flaming Desserts - For Two

Bananas Foster

The Chef's Playground Tasting Menu - Sample Menu

The Chef's Playground

Blue Crab and Caviar Potato Salad

Yukon Gold potatoes, pressed egg, sweet summer shallots and Tennessee Valley Paddlefish roe | Commander's Palace Cuvee, Brut 1999

Black Strap Rum Glazed Shrimp

Hawaiian Fleur de Sel, St. Tammany legumes, local cherry tomatoes and grilled Vidalia onions | Berger Gruner Veltliner, Austria 2003

Coup de Milieu

Washington Parish Watermelon Caipirinha

Caribbean Spiced Yellowfin Tuna

Mango, papaya, jicama, cucumber and grilled lobster vinaigrette | Zaca Mesa Viognier, California 2003

Pan Roasted Veal Tenderloin

Honey Island Swamp chanterelles, goat cheese stone ground grits, summer leeks and escargot bordelaise | Perrin Cotes du Rhone, Reserve 2001

Cognac Flambeed Louisiana Fig

French Market coffee madeleine, sugarcane-pecan tuile and white chocolate "cream ice" | Warre's "Warrior" Ruby Port