APPETIZERS ENTRÉES A Selection of Artisanal Cheese A tasting of warm pecan biscotti, honeycomb, preserved fruits and candied nuts with sticky Cabernet syrup Shrimp & Tasso Henican Pecan Crusted Gulf Fish Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, A Commander’s Palace classic with crushed sweet corn, Selection of One 10.00 ▫ Two 12.00 ▫ Three 14.00 5 pepper jelly and Crystal hot sauce beurre blanc 11.50 spiced pecans, petite herbs and Prosecco poached crab meat 36.00

Crispy Crawfish & Creole Cream Cheese Gnocchi Pan Roasted Sea Scallops ~ ’s Playground Tasting ~ A crispy softshell crawfish and chargrilled crawfish tails with Plaquemines Parish citrus suprêmes, radishes, roasted mushroom-polenta, Creole cream cheese gnocchi, grated Parmesan, petite leaves and truffled butternut purée 37.00 Scallop and Caviar soft herbs & spicy garlic cream 14.00 Chargrilled sea scallop crudo with American caviars, Breaux Bridge Crawfish Risotto shaved roots, blood orange and Tory’s rum vinegar The Commander’s Palace Butcher Block Buttery superfino Arborio rice with roasted winter mushrooms, 2013 Adelaide Cuvée by Anne Amie, Pinot Gris Blend, Willamette Valley, Oregon Duck rillette, hog’s head cheese, chicken liver mousse, Louisiana soybeans and Creole trinity finished with saffron Chantilly and pickled shimeji mushrooms, mustard seeds and grilled ciabatta 16.00 lemon tarragon butter 38.00 ~Also available vegan~ Velouté of Cauliflower Fire Roasted Foie Gras Crispy Louisiana oyster, grilled cauliflower and Parmesan tuile

Toasted banana bread with savory pecan & cocoa butter, Filet of Black Angus Beef Drappier Carte d'Or Brut, Reims, Champagne, France housemade fig preserves, pickled fennel, banana purée, A chargrilled 8 oz. tenderloin of beef with roasted mushrooms, strawberry coulis and blood orange suprêmes 18.00 whiskey smoked onions, French potato purée and Worcestshire demi glace 40.00 Churrasco Shrimp Chile roasted Argentinian shrimp, avocado, cebollitas, Braised Veal Osso Buco Tender veal shank braised in French veal fond with buttermilk brown butter vinaigrette and chimichurri SOUPS AND SALADS roasted leeks and mushrooms, crispy horseradish root and 2013 Domaine Bachelet-Monnot Chassagne-Montrachet, Burgundy, France goat cheese-thyme grits 48.00

Commander’s Turtle Soup ~le Coup de Milieu~

A Commander’s classic finished tableside with dry sherry 8.50

Blood and Sand Chef Tory’s Three Specials Chivas Scotch, Cherry Heering, sweet vermouth and orange juice

Gumbo du Jour

A rich gumbo spiked with Louisiana hot sauce and Creole seasonings 8.50 Price of Entrée includes Soup or Salad, Entrée and Lemon Roasted Redfish Soup du Jour Lyonnaise Fish Chargrilled rapini, Brussels sprouts, olive oil smoked sea salt Varied techniques combined with farm fresh produce 8.00 Potato crusted Gulf fish with grapefruit butter, winter root vegetables, and jumbo lump Louisiana blue crabmeat grilled Swiss chard, hot house cherry tomatoes and BBQ red onions 40.00 2012 Joseph Drouhin Laforet, Bourgogne Pinot Noir, Burgundy, France Soups 1-1-1 2012 Roland Lavantureux Chablis, Burgundy, France Half 8.00/Full 16.00 A demi serving of three soups: Gumbo, Turtle & Soup du Jour 9.50 Curried Shrimp and Coconut Tournedo Rossini Commander’s Crisp Romaine Salad Garlic seared Gulf shrimp simmered in a green curry stew with A chargrilled Black Angus tournedo served with Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, Louisiana Jazzmen rice, smoked Creole tomatoes and pickled vegetables foie gras & black truffle mushroom fricassee 42.00 French bread croutons, shaved Gruyère & black pepper dressing 8.50 2014 Bodegas Eidosela Néboa, Albariño, Rías Baixas, Spain Half 6.25/Full 12.50 2014 Château de la Font du Loup Signature Côtes-du-Rhône, Rhône Valley, France

Louisiana Strawberry Salad Chicory Coffee Lacquered Quail Petite greens tossed with local strawberries, sweet onions, Louisiana Citrus Tiramisu Fire roasted chili and cochon de lait boudin over smoky bacon wilted greens with housemade ricotta, toasted pistachios, golden raisins, Housemade ladyfingers soaked in local rum with Tabasco pepper jelly and pecan espresso crumble 39.00 lemon mascarpone filling, strawberry-lime coulis, pomegranate seeds & elderflower vinaigrette 9.50 2014 County Line Pinot Noir, Sonoma Coast, California Half 7.50/Full 15.00 pistachio brittle and candied citrus suprêmes

2013 Naufragar Malvasia di Casorzo DOC, Piedmont, Italy SIDE DISHES 95.00 Creole Bread Pudding Soufflé (Additional $3 and must be ordered in advance) Optional Wine Pairing Per Person 49.50 Blistered Baby Sweets 7.00 Goat Cheese Thyme Grits 7.00 *In order to best serve you, we ask that all members Ponchatoula Strawberry Shortcake of the party order the Tasting Menu with no substitutions. Louisiana Crawfish Tails 12.00 Garlic Wilted Farm Greens 7.00 (Additional $3 and must be ordered in advance)

Roasted Mushroom Polenta 7.00 French Potato Purée 7.00 Creole Cream Cheese Cheesecake (Additional $3) ~ Gift Ideas, One Size Fits All! ~

Housemade Ice Cream & Sorbet

Eat Fit Nola approved by Ochsner Gift Cards Southern Style Pecan Pie

Lally’s Praline Parfait