Commander’s à la Carte A Selection of Artisanal Cheese A tasting of warm pecan biscotti, honeycomb, preserved fruits and candied nuts with sticky Cabernet syrup Appetizers Selection of One 10.00 ▫ Two 12.00 ▫ Three 14.00

Shrimp & Tasso Henican Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, ~ Commander’s Tasting Menu ~ 5 pepper jelly and Crystal hot sauce beurre blanc 11.50 Crispy Gulf Oyster and Caviar Crawfish & Spring Mushroom “Ravioli” White asparagus velouté, Parmesan tuile, Breaux Bridge crawfish tails and Mississippi shiitake mushrooms with fiddlehead ferns, shaved Parmesan, fines herbes, whipped Chantilly, Choupique caviar and fennel

hand rolled pasta and spring pea purée 13.50 2004 Moët et Chandon Cuvée Dom Pérignon Brut, Champagne, France

Bubbling Crab Boil Mozzarella Crawfish and Porcini Bordelaise A sizzling cast iron crock pot of hand-pulled cheese with smashed avocado, Roasted porcinis and grilled crawfish tails with escargot bordelaise, tiny tomatoes, Louisiana soy bean and watercress bruschetta 12.00 Creole tomatoes, local soybeans and melted brie croustade

Fire Roasted Foie Gras 2014 Domaine de Triennes, IGP Var Rosé, Provence, France New Roads pecan ‘nutella’, banana bread crumble and local preserves with cast iron seared Grade A foie gras 18.00 Pistachio Crusted Argentinian Red Shrimp Charred cauliflower, pistachio-brown butter aïoli and sweet chilies

2014 Do Ferreiro Albariño, Rías Baixas, Spain Soups & Salads ~le Coup de Milieu~ Turtle Soup A Commander’s classic finished tableside with dry sherry 8.50 Lime Daiquiri Appleton Light Rum, fresh lime & El Guapo Love Potion No. 9 bitters Gumbo du Jour Rich stock slow cooked with fresh regional ingredients Crispy Soft Shell Crab spiked with Louisiana hot sauce 8.50 Charred chilies, goat cheese stone ground grits, smashed avocado, grilled corn and farm greens Soup du Jour 2012 Melville Estate Verna’s Vineyard Chardonnay, Sta. Rita Hills, Sta. Barbara, California Varied techniques combined with farm fresh produce 8.00

Soups 1-1-1 Carved Spring Lamb Garlic grilled rapini, petite sweet potato and housemade Worcestshire A demi serving of three soups: Gumbo, Turtle and Soup du Jour 9.50 2008 Château Valentin Haut-Médoc, Bordeaux, France Commander’s Crisp Romaine Salad Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, Red Velvet Cake French bread croutons, shaved Gruyère & black pepper dressing 8.50 Roasted beet and European chocolate génoise layered with goat cheese icing and rosemary ganache ~ finished with orange honey and candied beet Sangria Salad White wine and apricot brandy soaked pineapples, mangoes, 2014 Naufragar Malvasia di Casorzo DOC, Piedmont, Italy strawberries & blackberries with mixed greens, ripped herbs, red onions, piquillo peppers and a boozy sangria vinaigrette 9.50 95.00 Optional Wine Pairing Per Person 64.50 *In order to best serve you, we ask that all members Entrées of the party order the Tasting Menu with no substitutions.

Pecan Crusted Gulf Fish A Commander’s Palace classic with crushed sweet corn, Tory’s Three Specials

spiced pecans, petite herbs and Prosecco poached crab meat 36.00 Price of Entrée includes Soup or Salad, Entrée and

Lemon & Garlic Roasted Gulf Shrimp Entrées Wild caught Louisiana white shrimp over fresh red beans, housemade andouille, Creole trinity, grilled corn and toasted garlic Lyonnaise Gulf Fish with crushed basil and creamy smoked tomatoes 31.00 Potato crusted fish over chargrilled Swiss chard, BBQ red onions and herb roasted farm carrots with grapefruit butter and pesto 40.00

Crispy Soft Shell Crab 2015 Highway 12 Sauvignon Blanc, Sonoma Valley, California Half 5.25/Full 10.50 A jumbo Louisiana blue crab with grilled corn, avocado, julienne mirlitons, red & yellow spring tomatoes, ripped herbs, Roasted Mississippi Flounder goat cheese stone ground grits and cebollita ravigote 37.00 Miso and lemon roasted with farro and popcorn rice, almond pistou, grilled eggplant, charred rapini and Creole tomato jus 42.00

Wild Mushrooms and Polenta 2012 Melville Estate Verna's Vineyard Chardonnay, Sta. Barbara, California Half 7.50/Full 15.00 Roasted porcinis and spring mushrooms with lemon-mascarpone polenta, roasted asparagus, wild ramp pesto and legumes 29.00 Chicory Coffee Lacquered Texas Quail Fire roasted chili and cochon de lait boudin over smoky bacon wilted greens with Filet of Black Angus Beef Tabasco pepper jelly and pecan espresso crumble 39.00 A chargrilled 8 oz. tenderloin of beef with roasted mushrooms, 2014 Mouton Noir O.P.P. Pinot Noir , Willamette Valley, Oregon Half 7.50/Full 15.00 whiskey smoked onions, French potato purée and

tasso marchands de vin 40.00

An Assiette of Spring Lamb Creole Bread Pudding Soufflé A grilled lamb chop, double-cut with sugarcane sausage and (Additional $3 and must be ordered in advance) a wild berry crépinette over confit of fingerling sweet potato, Ponchatoula Strawberry Shortcake ripped mint chimichurri and smoky lamb jus rôti 40.00 (Additional $3 and must be ordered in advance) Creole Cream Cheese Cheesecake Side Dishes (Additional $3) Housemade Ice Cream & Sorbet Lemon-Mascarpone Polenta 7.00 Goat Cheese Stone Ground Grits 7.00 Southern Style Pecan Pie à la Mode Louisiana Crawfish Tails 12.00 Garlic Wilted Farm Greens 7.00 Lally’s Praline Parfait

Covey Rise Farm Vegetables 7.00 French Potato Purée 7.00 ~ Gift Ideas, One Size Fits All! ~ Prosecco Poached Crabmeat 12.00 Blistered Baby Sweets 7.00

CP Gift Eat Fit Nola with our heart healthy package by Ochsner. Cards