Commander’s à la Carte Dinner Menu
~ Chef’s Playground Tasting Menu ~
Appetizers
Shrimp & Tasso Henican
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions,
5 pepper jelly and Crystal hot sauce beurre blanc 11.50
Crispy Gulf Oysters
Corn fried oysters and crispy braised pork belly over
Alabama sweet corn chow chow with jalapeño pepper jelly
and lemon aïoli 10.50
Half Shell Oysters
Cane vinegar, coriander granita, sea salt and lemon
2013 Patrick Bottex la Cueille Rosé, Bugey-Cerdon, Méthode Ancestrale, Savoie, France
Caviar & Egg
Truffle Parmesan custard with sassafrass Chantilly,
Cajun caviar and crispy chicken skin
2013 Adelaide Cuvée by Anne Amie, Pinot Gris Blend, Willamette Valley, Oregon
Burrata Crostini
~le Coup de Milieu~
Chanterelle grilled artisanal bread with Burrata cheese, heirloom tomatoes,
charred parsley, truffled tasso mignonette and white anchovies 10.50
St. Arnold, chili and lime infused El Jimador tequila
“The Pig & The Peach”
Brown butter roasted Rustin peach galette with tasso brind roasted pork belly,
St. André cheese and sticky trotter jus 12.00
Seafood Under Glass
Gulf fish, wild Louisiana white shrimp and oysters slow simmered in see through
parchment with yellow tomatoes, tomatillos, garlic, wine and herbs
2013 Alexana Winery Red Label Pinot Noir, Willamette Valley, Oregon
Foie Gras Coffee Cake
Seared Hudson Valley foie gras with chicory coffee cake,
roasted pecan streusel, candied oranges and a frosty foie gras frappé 18.00
Soups & Salads
Broken Arrow Ranch Antelope
Smoky beef fat injected loin with antelope tamale,
smashed chipotles, tomatillos and queso fresca
2012 Stolpman Vineyards Estate Grown Syrah, Ballard Canyon, Santa Barbara, California
Turtle Soup
Lime Custard
A Commander’s classic finished tableside with dry sherry 8.50
Graham cracker tuile, cherry lime coulis,
crystallized cilantro and ginger whipped cream
Gumbo du Jour
Paul-Marie et Fils Vieux Pineau des Charentes, Charente, France
Rich stock slow cooked with fresh regional ingredients
spiked with Louisiana hot sauce 8.50
75.00
Optional Wine Pairing Per Person 37.50
Soup du Jour
Varied cooking techniques combined with farm fresh produce 8.00
*In order to best serve you, we ask that all members
of the party order the Tasting Menu with no substitutions.
Soups 1-1-1
A demi serving of three soups: Gumbo, Turtle and Soup du Jour 9.50
Commander’s Crisp Romaine Salad
Hearts of romaine, grated Parmesan, pressed egg, housemade bacon,
French bread croutons, shaved Gruyère & black pepper dressing 8.50
Compressed Melon Salad
Plaquemines watermelon and cantaloupes with Rougaroux Rum &
Louisiana sugarcane, praline spiced goat cheese, minty yogurt,
Bocage honeycomb, arugula and pickled watermelon rind 9.50
Southern Waldorf Peach Salad
First of the season peaches soaked in apricot brandy with
candied pecans, shaved celeriac, sultana raisins,
blue cheese and warm bacon fat vinaigrette 9.50
Entrées
Pecan Crusted Gulf Fish
Three Course Dinners beginning August 1
Includes Appetizer, Entrée, and Dessert
Appetizers
Turtle Soup
A Commander’s classic finished tableside with aged sherry
Creole Gumbo
Rich stock spiked with Creole seasonings
Soup du Jour
Varied cooking techniques combined with farm fresh produce
Compressed Melon Salad
Plaquemines watermelon and cantaloupes with Rougaroux Rum &
Louisiana sugarcane, praline spiced goat cheese, minty yogurt,
Bocage honeycomb, arugula and pickled watermelon rind
A Commander’s Palace classic with crushed sweet corn,
spiced pecans, petite herbs and Prosecco poached crab meat 34.00
“The Pig & The Peach”
Brown butter roasted Rustin peach galette with
tasso brind roasted pork belly, St. André cheese and sticky trotter jus
Sunflower Crusted Gulf Fish
The Commander’s Salad
Hearts of romaine, Parmesan, egg, bacon, croutons,
shaved Gruyère and creamy black pepper dressing
Farro piccolo, petite squash, pickled lunchbox peppers with
charred snow peas, sweet fennel, pressed lemons and oregano 29.00
Sweet Corn Polenta and Mushrooms
Sweet corn & Parmesan polenta, asparagus, Louisiana soybeans,
shiitake and oyster mushrooms, fig compote and an heirloom tomato tartlet
with charred corn coulis and Cajun pistachios 26.00
Filet of Black Angus Beef
A chargrilled 8 oz. tenderloin of beef with roasted mushrooms,
whiskey smoked onions, French potato purée
and tasso marchands de vin 40.00
Chargrilled Veal Chop
A 14 oz. Creole spiced veal chop with cane cured Creole tomatoes,
red onions and chargrilled kale over goat cheese thyme grits and
veal & roasted garlic jus 45.00
Side Dishes
Rustic Summer Vegetables 9.00
Goat Cheese Thyme Grits 9.00
Prosecco Poached Crab Meat 14.00
Garlic Wilted Farm Greens 7.00
Charred Chili Boudin 9.00
French Potato Purée 7.00
0
Eat Fit Nola with our heart healthy package by Ochsner
Caviar & Egg
Truffle Parmesan custard with sassafrass Chantilly,
Cajun caviar and crispy chicken skin
Entrées
Wild Louisiana White Shrimp
Crushed ginger and lemon lacquered Gulf shrimp with crab boiled artichokes,
burnt shallots, Louisiana soybeans, tiny tomatoes, linguini, pressed basil,
cilantro & miso shrimp butter 37.00
Crispy Whole Fish
Sweet corn maque choux with bacon, toasted garlic, tri colored peppers,
Creole tomatoes, okra and lemon-brown butter mayonnaise 38.00
Assiette of Louisiana Black Angus Beef
Smokehouse style confit beef belly, Korean style short rib and
petit chargrilled ribeye with avocado & shaved cabbage, crushed lime,
smashed yucca and beef fat demi glace 39.00
Chicory Coffee Lacquered Quail
Fire roasted chili and cochon de lait boudin over smoky bacon wilted greens with
Tabasco pepper jelly and espresso pecan crust 39.00
Desserts
Pecan Pie a la Mode
Lally's Praline Parfait
Handcrafted Ice Cream or Sorbet
Commander’s Bread Pudding Soufflé (Add $3)