25 cent Martinis
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Classic Martini
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Gin or vodka, white vermouth, lemon twist or olive
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Commander's Palace Martini
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Vodka, white vermouth, blue Curaçao, lemon garnish
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Cosmopolitan
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Vodka, triple sec, Rose?s lime juice, cranberry juice, lime twist garnish
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Ray?s Melon Martini
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Vodka, melon liqueur, blue Curaçao, cherry garnish
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Entree Salads
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Parmesan Crusted Oyster Salad
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Herb marinated olives, roasted peppers,
romaine hearts, house made bacon
and white anchovy vinaigrette
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$18.00
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Spring Lamb Panzanella
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Herb crusted spring lamb sirloin over
mixed greens, local tomatoes, cracked olives,
crispy capers, French bread croutons
and basil-pesto vinaigrette
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$19.00
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Pecan Crusted Chicken Salad
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Cane cured local tomatoes,
marinated cucumbers, Limestone lettuce,
spiced pecans and petite herbs with
honey-Tabasco vinaigrette
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$16.00
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Creole ?Crawfish Boil? Salad
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All the flavors of a New Orleans crawfish boil
with mushrooms, garlic, corn, crushed lemons and spicy Abita Amber vinaigrette
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$19.00
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Chef Tory McPhail's Creole Luncheon $29.00
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Crisp Romaine Salad
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French bread crouton and hearts of romaine, pressed eggs, pecan smoked bacon, and classic black pepper-buttermilk dressing
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New Orleans Barbecued Shrimp
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Wild Louisiana white shrimp, whipped brie stone ground grits, charred chilies, spicy pickled garlic, Abita beer and New Orleans barbecue sauce
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CREOLE BREAD PUDDING SOUFFLÉ
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?The Queen of Creole Desserts?
~finished table side with whiskey cream sauce
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Appetizers
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TURTLE SOUP AU SHERRY
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A Commander?s classic spiked with sherry
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$7.00
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GUMBO DU JOUR
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Rich stock slowly cooked with fresh regional products
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$7.00
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SOUP DU JOUR
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Varied cooking techniques combined with fresh seasonal ingredients
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$6.50
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SOUPS 1-1-1
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A demi serving of three soups: Gumbo, Turtle and Soup du Jour
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$7.00
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SHRIMP AND TASSO HENICAN
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Crystal hot sauce beurre blanc, pickled okra and five pepper jelly
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$9.50
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Spring Spinach Salad
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Tossed spinach with sugarcane molasses vinaigrette,
blue cheese, spiced sweet pecans and
crispy onion ?croutons?
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$8.50
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Oyster & Absinthe ?Dome?
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Plump P&J oysters poached with bacon, artichokes,
French Absinthe and a splash of double cream
~Presented under a flaky pastry shell
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$9.50
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?Put Up? Fig and Pork Belly Pie
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Smoky ?Forever? braised pork
with preserved Louisiana figs, liquefied bacon
and a sauce made from sticky Louisiana sugarcane
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$9.00
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Wild Gulf Shrimp Remoulade ?Moderne?
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Spicy boiled shrimp with Tabasco infused shrimp mousse, crispy brix and salt cured lemon
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$9.50
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Entrees
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Boneless Prime Black Angus Short Ribs
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Creole mustard and sour cream smashed new potatoes,
frizzled leeks and Tchoupitoulas sauce
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$19.00
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Caipirinha Lacquered Gulf Fish
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Cachaça, sugarcane and lime glazed gulf fish
with sliced Creole tomatoes, grilled eggplant,
marinated haricot vert and compound lemon oil
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$20.00
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Griddle Seared Gulf Fish
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A light dish of crab boiled Spring vegetables
with grilled lemons and brown butter vinaigrette
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$18.00
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Sugarcane Grilled Pork Chop
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Andouille sweet potatoes, Hawaiian gold pineapple,
grape tomatoes and crispy chips with
Leblanc?s cane jelly glaze
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$17.00
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Menuflavors Blog