Commander's À La Carte Dinner Menu Chef Tory's
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Commander’s à la Carte Dinner Menu 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, ~Chef’s Playground~ 5 pepper jelly and Crystal hot sauce beurre blanc 11.50 White Truffle Boquerones Oyster & Absinthe “Dome” Marinated Spanish anchovies, pressed white truffle, whipped goat cheese, Plump oysters poached with bacon, artichokes, French absinthe Louisiana satsumas, piquillo peppers and toasted French bread and a splash of double cream ~ Presented under a flaky pastry shell 13.50 Billecart-Salmon Brut Sous Bois, Mareuil-sur-Aÿ, Champagne, France Spicy Ginger, Molasses & Rum Braised Pork Belly Louisiana Seafood Bisque Garlic & red chili spiced Brussels sprout leaves, butternut squash purée, Fire roasted blue crab and Champagne broth with gingersnap cookie gremolata, chicory coffee and a bubbly caviar “dosage” of flavor a sauce made from the smokehouse drippings 13.00 2013 Château Ducasse Bordeaux Blanc, Graves, Bordeaux, France Braised Duck & Roasted Pumpkin Orecchiette Mustard Crusted Veal Sweetbreads Fall-off-the bone tender duck slowly smoked over smoldering hardwood coals Veal sweetbreads over creamy mascarpone polenta with sun-dried tomatoes, with autumn pumpkin, foraged mushrooms, caramelized shallots, grilled Tuscan kale, cypress smoked Parmesan and sauce bordelaise orecchiette pasta and smoky duck broth 14.00 2005 Château d'Epiré Savennières, Loire Valley, France Foie Gras & Autumn Apple Beignet ~le Coup de Milieu~ Black skillet roasted foie gras over a molten foie gras & grilled apple fritter, spiced royal icing, candied pecans, boozy sugarcane syrup and Blood and Sand Chivas Regal, Cherry Heering, sweet vermouth and orange juice housemade hard sparkling apple cider 18.00 Crispy Soft Shell Crab Soups & Salads Smoky eggplant caponata, fire roasted tomatoes and satsuma beurre blanc 2013 Paul Garaudet Bourgogne Pinot Noir, Burgundy, France Turtle Soup A Commander’s classic finished tableside with dry sherry 8.50 Creekstone Farms Black Angus Beef Cognac roasted Vidalia onions, basil fed escargot, spicy garlic Gumbo du Jour & red wine vinaigrette with a sauce made from the smokehouse drippings Rich stock slow cooked with fresh regional ingredients 2013 Charles Joguet Cuvee Terroir Cabernet Franc, Chinon, Loire Valley, France spiked with Louisiana hot sauce 8.50 Roasted Sweet Potato, Caramel Roasted Pecan & Bourbon Ice Cream Soup du Jour Melted European dark chocolate and scorched marshmallows with Varied cooking techniques combined with farm fresh produce 8.00 a pumpkin spice brandy milk punch Paul-Marie et Fils Blanc, Pineau des Charentes, Charentes, France Soups 1-1-1 A demi serving of three soups: Gumbo, Turtle and Soup du Jour 9.50 95.00 Commander’s Crisp Romaine Salad Optional Wine Pairing Per Person 51.75 Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, *In order to best serve you, we ask that all members of the party order the Tasting Menu with no substitutions. French bread croutons, shaved Gruyère & black pepper dressing 8.50 Autumn Orchard Salad Southern orchard fruit fire roasted in spiced rum & aged American whisky with intense blue cheese, candied pecans, slow BBQ’d red onions, root vegetable crisps and a light toasted cinnamon and Tabasco vinaigrette 9.50 Chef Tory’s Three Course Offerings Price of Entrée includes Soup or Salad, Entrée and Dessert Entrées Entrées Pecan Crusted Gulf Fish A Commander’s Palace classic with crushed corn cream, spiced pecans, Crispy ‘Cane Smoked Oyster Mushrooms petite herbs and Prosecco poached Louisiana blue crab 36.00 Roasted chanterelles, beets, black skillet grilled shallots over truffled farro, wild rice and butternut squash purée 38.00 Black Skillet Seared Wild Gulf Fish 2005 Château d’Epiré Chenin Blanc, Savennières, Loire Valley, France Half 6.75/Full 13.50 Crispy red bean & Louisiana popcorn rice calla over Southern succotash, smoky andouille sausage and sugarcane-rum barrel hot sauce butter 34.00 New Orleans Barbecued Gulf Shrimp Wild Gulf shrimp flambéed with rosemary, garlic & lemon zest over New Orleans Barbecued Gulf Shrimp chèvre grits with charred chilies and New Orleans barbecue sauce 39.00 Wild Gulf shrimp flambéed with rosemary, garlic & lemon zest over 2014 Jacky Preys et Fils Cuvée de Fié Gris, Vieilles Vignes, Touraine, France Half 7.00/Full 14.00 chèvre grits with charred chilies and New Orleans barbecue sauce 31.00 Cypress Smoked Muscovy Duck Satsuma & Cayenne Honey Lacquered Quail Antique cast iron seared duck breast over sautéed collard greens, farro, Louisiana popcorn & wild rice boudin with tasso braised cabbage, roasted quail bone jus and Crystal hot sauce pepper jelly 32.00 root vegetables and toasted pistachios with brandy-apple jack duck jus 42.00 2012 Catherine Le Goeuil Cairanne, Côtes-du-Rhône Villages, France Half 7.75/Full 15.50 Classic Veal Chop Tchoupitoulas ~A perennial favorite of Ella Brennan and her family~ Desserts 14 oz. center cut, milk fed veal chop over goat cheese-stone ground grits with A full dessert menu will be presented. Please note that the desserts listed below autumn vegetables and green peppercorn Tchoupitoulas sauce 45.00 must be ordered in advance and are an additional $3 for a complete meal. Grilled Filet Mignon of Black Angus Beef Creole Bread Pudding Soufflé Rustic roots, autumn mushrooms, parsnip-potato purée “The Queen of Creole Desserts” and white truffle infused tasso marchands de vin 40.00 (Additional $3 and must be ordered in advance) Golden Pumpkin Custard with Molasses & Gingersnap Crust Side Dishes Baked to order individual pumpkin custard ~ with warm molasses & rum soaked Creole cream cheese ice cream Goat Cheese Thyme Grits 7.00 Prosecco Poached Crabmeat 12.00 (Additional $3 and must be ordered in advance) French Potato Purée 7.00 Garlic Wilted Farm Greens 7.00 Covey Rise Farm Vegetables 7.00 Spicy Cajun Boudin 7.00 Eat Fit Nola with our heart healthy package by Ochsner. “Ella wants everyone to have a good time and to live life to the fullest. The people of New Orleans are not ones to go to their graves with too many regrets about fun times that were missed.” – Ti Martin. The Miss Ella book is available in our restaurant now & feature film debuted in October 2016. www.commanderspalace.com .