Commander’s Brunch Favorites Jazz Brunch at Commander’s Palace

Classic Bloody Mary Our award-winning housemade Bloody Mary mix ~ Spiked tableside with “ice block” vodka

Starters Entrées Desserts Turtle Soup A Commander’s classic *Price of Entrée includes Starter, Entrée and Dessert Turtle Soup finished with a splash of sherry

A Commander’s classic with rich veal fond and Creole Bread Pudding Soufflé Candy Apple Lacquered Quail crushed lemon finished tableside with a splash of aged sherry Pecan Roasted Gulf Fish “The Queen of Creole Desserts” Wild caught Gulf fish, local greens, Diamond Ranch quail stuffed with ~ Warm whiskey sauce added tableside fire-roasted chili & cochon de lait boudin over Commander’s Creole Gumbo melted leeks, petite herbs, spiced pecans, (Additional $3 and must be ordered in advance) Prosecco poached jumbo lump crab and a sauce made Savoy cabbage kimchi, shaved late summer apples Rich stock slow cooked with regional ingredients spiked with & honey crisp-candy apple glaze from sweet summer corn & Woodford Reserve bourbon Honey Crisp Apple Cobbler toasted garlic and Creole seasoning Spiced apples, cinnamon and New Roads pecan streusel, 45.00 Creole Bread Pudding Soufflé and served with brown sugar bourbon ice cream “The Queen of Creole Desserts” Today’s Seasonal Soup (Additional $3 and must be ordered in advance) Cochon De Lait Eggs Benedict ~ Finished tableside with whiskey cream sauce

Varied cooking techniques with farm fresh produce 16-hour barbecue shoulder of pork over Pecan Pie a la Mode 46.00 buttermilk biscuits with poached hen’s eggs, ripped herbs, The Commander’s Salad sauce forestière and housemade tasso hollandaise Southern style pecan pie & vanilla bean ice cream Hearts of romaine, Parmesan, pressed egg, 37.00 with melted chocolate, candied pecans and Fleur de Sel caramel housemade bacon, French bread croutons, grated Gruyère & creamy black pepper dressing Candy Apple Lacquered Quail Diamond Ranch quail stuffed with fire-roasted chili & Creole Shrub Chocolate Bar Eye Openers Honey Crisp Apple & Celery Root Salad cochon de lait boudin over Savoy cabbage kimchi, A European dark chocolate bar with shrub spiked white Spicy arugula, golden raisins, spiced pecans, shaved late summer apples & honey crisp-candy apple glaze chocolate ganache, candied orange zest, Classic Bloody Mary cider-bourbon vinaigrette, and crumbled Stilton cheese 38.00 lightly dusted with spiced Dixie Crystals Our award-winning housemade Bloody Mary mix ~ Spiked tableside with “ice block” vodka 8.75

Smoked Redfish & Wild White Shrimp Boulettes Griddle Seared Gulf Fish Lally’s Praline Parfait Fresh Sangria Roasted Creole trinity, warm vegetable salad, Selection of late summer Mediterranean vegetables, Handcrafted ice cream, candied pecans, Wine, fruit liqueur, spices, berries, charred basil pesto, local greens and smoked tomato butter smoked eggplant purée, fresh garden basil, Kalamata olives, Chantilly cream and sticky praline syrup local citrus & fresh herbs 9.00 and lemon infused olive oil ~ Lally Brennan’s favorite dessert Crescent City Cooler “In Season” Brunch Parfait 38.00 Guava rum, freshly squeezed lime, bitters and ginger ale Housemade Ice Cream or Sorbet Late Summer melons and berries with ~a warm weather refresher you won’t soon forget 9.50 A daily selection of seasonal fruit sorbet or Creole cream cheese yogurt, a crisp pecan tuile Louisiana Bayou Brunch old fashioned ice cream The Saint 75 Louisiana sugar cane and brandied apple jam Louisiana jumbo lump crabmeat, pecan smoked redfish ~ St. Germain, Tanqueray gin, and Gulf shrimp with Creole tomato sauce, basil and sparkling wine 11.00

Roasted Hog’s Head Risotto soft poached hen’s eggs and Cajun caviar hollandaise Mimosa Superfino Arborio rice, crispy bacon lardons, English peas, 39.00 Fresh orange juice and sparkling wine 9.75 blistered tomatoes, lemon infused Chantilly cream, À la Carte Sides

shaved Parmigiano-Reggiano & smoky pork jus Crispy Des Allemandes Catfish Jambalaya stone ground grits with fire roasted peppers, Prosecco Poached Crabmeat 12.00 Shrimp and Tasso Henican housemade andouille, a soft poached hen’s egg, Wild Louisiana white shrimp stuffed with spicy Cajun ham smoky Choron and “cane cured” tomato vinaigrette Charred Chili Boudin 8.00 tossed in Crystal hot sauce with pickled okra 37.00 and five pepper jelly Buttermilk Biscuits 4.50 (Additional $3.50) Tournedos of Black Angus Beef Sugarcane & Black Pepper Bacon 7.00 Spiced tenderloin of Harris Ranch beef, Stay heart healthy with Eat Fit NOLA by Ochsner. Creole smashed potatoes, local farm truck vegetables with a smoky hog jowl-Napa Valley cabernet jus lié Black Skillet Wilted Farm Greens 7.00 43.00 “Keep an eye on us. We are about to begin Jambalaya Grits 7.00 day-to-day operation of Commander’s Palace, and from now on, we are going to get up and go to work every day to make it the best damn restaurant in the country.” - Miss Ella.

Feature film now streaming on NetFlix. Book available in house and on our website www.commanderspalace.com