Citrus marinade, 1403 pepper jelly, toasted sesames and quick pickle cucumber salad. Eat Fit NOLA item.
Confit & Cornbread
Citrus cured duck confit, sticky smoky Creole tomato preserve and sweet chilis on warm bacon fat cornbread with green garlic buttermilk and a sunny side up quail egg
Lamb Belly Ragu
Chargrilled lamb belly ragu, mint pappardelle, summer peppers and toasted mustard seeds with smokey lamb fat & herb gremolata
Louisiana Chanterelle Gnudi
Maggie's Farm chanterelle mushrooms, brown butter zephyr squash, shaved fennel, asparagus, and preserved chard with pillowy housemade buttermilk ricotta and lemony summer squash cream. Eat Fit NOLA item.
Shrimp & Tasso Henican
Wild Louisiana white shrimp stuffed with tasso ham, pickled okra, sweet red onions, five pepper jelly and Crystal hot sauce beurre blanc
Soups & Salads
Turtle Soup au Sherry
The authentic Louisiana favorite with rich veal fond, chopped egg and crushed lemon ~ finished tableside with aged sherry
Commander's Creole Gumbo
Rich stock slow cooked with regional ingredients spiked with toasted garlic, Creole seasonings and local hot sauce
Commander's Crisp Romaine Salad
Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing
Petite Zephyr Squash Salad
Local Northshore squash, toasted seeds, Southern Maids Dairy cheese, petite leaves and Creole tomato-basil buttermilk. Eat Fit NOLA item.
Pecan Crusted Fish
Prosecco poached jumbo lump crab over roasted corn, spring asparagus, grilled kale and melted leeks with whiskey spiked crushed corn cream. Eat Fit NOLA item.
Gulf Tuna & Watermelon
Cast iron seared Gulf yellowfin tuna and local watermelon over pecan pesto couscous with Southern Maid Dairy Farm feta and brûléed red onion aigre-doux. Eat Fit NOLA item.
Cast Iron Seared Bok Choy
Slow roasted bok choy with calabrian chili piqué, chanterelle mushrooms, melted leeks and roasted ruby red beet stained Louisiana popcorn rice over silky miso-cauliflower purée. Eat Fit NOLA item.
Marseilles to Morocco
Seared Gulf shrimp tossed in citrusy chermoula crab fat butter over charred lunchbox peppers, roasted fennel and tiny tomatoes with Creole cream cheese stone ground grits and crushed crab-saffron broth.
Milk Fed Veal Tenderloin
Char-grilled tenderloin of milk fed veal with fresh summer okra & green garlic pickled peach chow chow over roasted Northshore zephyr squash, harissa popcorn rice, grilled Ruston peach and veal jus rôti
Grilled Filet of Black Angus Beef
8 oz. Creole spiced Harris Ranch tenderloin with herb roasted Covey Rise Farms vegetables over buttery French potato purée with green peppercorn Tchoupitoulas sauce
Summer Legume & Creole Tomato Succotash
Eat Fit NOLA item.
Herb Roasted Covey Rise Farm Vegetables
Eat Fit NOLA item.
Sauté of Sweet Corn, Grilled Kale, Asparagus & Leeks
Eat Fit NOLA item.
Tangy Bacon & Apple Cider Braised Cabbage
French Potato Purée
Creole Bread Pudding Soufflé
"The Queen of Creole Desserts" - Finished tableside with warm whiskey cream (Must be ordered 20 minutes in advance)
Southern Style Pecan Pie à la Mode
House spun vanilla bean ice cream with chocolate ganache, Fleur de Sel caramel and candied pecans
Creole Cream Cheese Cheesecake
Housemade Creole cream cheese, warm salted caramel and chilled white & dark chocolate lattice
Georgia Peaches & Cream
Toasted cardamom & sweet Georgia peach jam layered with vanilla peach custard and honey nut granola ~Served chilled with fresh Ponchatoula blueberries
Cookies & Cream
Dark chocolate cookie dough between warm chocolate chip cookies dipped in melted Piety & Desire chocolate with Maldon sea salt, duck fat caramel, miso-butterscotch ice cream and white chocolate coated corn flakes
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.