Restaurant Week Chef Tory’s Classic Creole Luncheon ~Lunch Libations~ Includes Appetizer & Entrée Sangria $5 Commander’s Turtle Soup Appetizers Wine, fruit liqueur, spices, berries, local citrus Rich veal stock simmered slowly for 72 hours with and fresh herbs Turtle Soup minced snapping turtle, & pressed hen’s eggs EAT FIT NOLA~ A Commander’s classic spiked with sherry ~Finished tableside with aged sherry Hibiscus Paloma $5 Chilled Summer Fruit Soup Tequila, grapefruit, lime and salt Soup du Jour Basil infused Greek yogurt with citrus zest & ripped mint Varied cooking techniques combined with fresh produce Apple Lacquered Texas Quail Broken Arrow Ranch quail stuffed with The Crescent City Cooler $5 Cast Iron Seared Gulf Fish Creole du Jour fire-roasted chili , cider braised cabbage Guava rum, freshly squeezed lime, bitters and ginger ale Grilled baby bok choy, summer sweet corn, Scratch stocks made with the best regional ingredients, choucroute and apple-sugarcane glaze compose a refresher you won’t soon forget blistered shishito peppers and a crispy Vidalia onion with toasty dark , holy trinity and rum barrel hot sauce

yellow tomato “Kooby” and creamy avocado butter Creole Bread Pudding Soufflé The Commander’s Salad ~Featured Wines~ Hearts of romaine, Parmesan, pressed egg, house cured bacon, ~ The Queen of Creole Desserts ~ Sorbet du Jour French bread croutons, grated Gruyere & creamy black pepper dressing Finished tableside with whiskey cream sauce 2018 Famille Perrin Luberon Blanc 5.99 Handcrafted sorbet with the finest Louisiana Shaved Mountain Orchard Apple & Pear Salad 39.00 2018 Famille Perrin Ventoux Rouge 5.99 fruit spiced with local flavors spun daily Sweet shaved apples & pears with bourbon soaked sultanas, arugula, 37.00

endive & frisée with a Louisiana cane sugar vinaigrette and blue cheese

Eggplant & Okra Fritto Misto Crispy local okra & Japanese eggplant with panko-Crystal pulp gremolata, charred lemon, toasted garlic and Alabama BBQ

Appetizers Soups & Salads Entrées Royal Red Shrimp & Melon Risotto

Prosciutto shards, cucumber, risotto, lemon and mint

Commander’s Turtle Soup Cast Iron Seared Gulf Fish Entrées Shrimp & Tasso Henican Wild Louisiana white shrimp, tasso , Rich veal stock simmered slowly for 72 hours with Grilled baby bok choy, summer sweet corn, Island Spiced Chicken pickled okra, sweet onions, five pepper jelly minced snapping turtle, holy trinity & pressed hen’s eggs blistered shishito peppers and a crispy Vidalia onion with Yucca, pique, collards, piri piri, grilled pineapple and and Crystal hot sauce beurre blanc ~Finished tableside with aged sherry yellow tomato “Kooby” and creamy avocado butter pineapple-curry vinaigrette 18.00 9.00 26.00 12.50 Chilled Louisiana Seafood Salad

Andouille Spiced Gulf Shrimp Wild white shrimp, jumbo lump crab & Gulf fish marinated in Eggplant & Okra Fritto Misto Creole Gumbo du Jour house remoulade with okra, Creole tomatoes, haricot vert, Crispy local okra & Japanese eggplant with Scratch stocks made with the best regional ingredients, Wild white shrimp crusted with garlic & Creole spices over “cane cured” tomatoes, charred Vidalia onions, Bibb lettuce, crispy shallots, pressed basil and bowfin caviar 19.00 Panko-Crystal pulp gremolata, charred lemon, toasty dark roux, holy trinity and rum barrel hot sauce toasted garlic and Alabama BBQ 9.00 red beans, and warm housemade andouille vinaigrette Grilled Pork Tenderloin 12.50 24.00 Wild pilaf, Savoy cabbage & a matchstick apple salad with cider vinaigrette, dried fruit chutney and trotter jus 20.00 Soup du Jour Apple Lacquered Texas Quail Chanterelle Mushroom “Ravioli” Varied cooking techniques combined with fresh produce Broken Arrow Ranch quail stuffed with Northshore chanterelle mushrooms, 8.50 fire-roasted chili boudin, cider braised cabbage lemon whipped goat cheese, mushroom jus, choucroute and apple-sugarcane glaze smoked bacon & fresh herbs Commander’s Crisp Romaine Salad 27.00 Desserts 12.00 Hearts of romaine, grated Parmesan, pressed egg,

housemade bacon, French bread croutons, “The Creole Tostada” Creole Bread Pudding Soufflé Royal Red Shrimp & Melon Risotto shaved Gruyère and creamy black pepper dressing 16-hour applewood smoked pork shoulder, All the richness of Creole bread pudding whipped up into a light soufflé Prosciutto shards, cucumber, risotto, lemon and mint 9.00 Creole spiced tostada, red bean purée, Cajun boudin, ~ Finished tableside with warm whiskey cream 12.50 charred corn chow-chow, peppery arugula, (Must be ordered 20 minutes in advance.) 9.50 salsa verde & rum barrel hot sauce crema Shaved Mountain Orchard Apple & Pear Salad First of the Season Apple Buckle Sweet shaved apples & pears with bourbon soaked sultanas, 22.00 SIDES Gala & Fuji apples with local sugarcane, toasted cinnamon, candied pecans, arugula, endive & frisée with Creole cream cheese icing and handmade ice cream Tournedos of Black Angus Beef Louisiana cane sugar vinaigrette and blue cheese (Must be ordered 20 minutes in advance.) 9.50 Prosecco Poached Crabmeat 12.00 Grilled Harris Ranch beef, Creole smashed potatoes, 10.00 whiskey smoked onions, roasted mushrooms and Creole Shrub Chocolate Bar Roasted Farm Vegetables 7.00 glace de viande European dark chocolate bar with shrub spiked white chocolate ganache, Charred Chili Boudin 8.00 32.00 candied orange zest and dusted with spiced Dixie Crystals 9.50 Eat Fit NOLA items meet the nutritional criteria of Ochsner Garlic Wilted Spinach 7.00 Health System. For more information please visit EatFitNOLA.com Lally’s Praline Parfait Our 25¢ Martinis Hand-crafted vanilla ice cream layered in an old fashioned parfait glass

“Limit three (3) per person ‘cause that’s enough” with candied pecans and sticky New Orleans praline syrup 8.50 ~ Available with the purchase of any Entrée ~

Classic • Commander’s • Cosmopolitan • Ray’s Melon Pecan Pie à la Mode Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce 8.50