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Commander's À La Carte Dinner Menu Chef Tory's Commander’s à la Carte Dinner Menu A Selection of Artisanal Cheese A tasting of warm pecan biscotti, local honey, Appetizers preserved fruits and candied nuts with sticky Cabernet syrup Selection of One 10.00 ▫ Two 12.00 ▫ Three 14.00 Shrimp & Tasso Henican Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, 5 pepper jelly and Crystal hot sauce beurre blanc 11.50 ~Chef Tory’s Tasting Menu~ Absinthe Braised Rabbit “Carbonara” Hamachi Crudo Braised rabbit with housemade pancetta bacon, English peas, Thinly sliced Hamachi with a shaved fennel & green apple salad, beech mushrooms, a soft poached hen’s egg with radish and a preserved lemon-grape vinaigrette parmesan cheese and hand rolled pasta 16.00 2015 Elvio Tintero Langhe Favorita DOC, Piedmont, Italy Smoked Redfish Croquettes Hand Foraged Mushroom Pasta Crispy redfish croquettes with curried shaved vegetable salad, Hand cut pasta, local mushrooms with fresh cilantro & rum barrel hot sauce aioli 13.00 heirloom tomato sauce and crab fat “bottarga” Breakfast “Foie” Dinner 2012 Vincent Girardin Cuvée Saint-Vincent Bourgogne Blanc, Burgundy, France Cast iron seared Hudson Valley grade A foie gras with grilled Louisiana corn spoonbread, savory bacon marmalade, Hudson Valley Foie Gras Torchon wild cherry coulis & a sunny side up quail egg Brandy marinated foie gras, lunch box pepper relish, warm brioche and fleur de sel ~served with a tasting of our housemade “Breakfast Bourbon Cocktail” 18.00 2016 Musique de la Vigne Rosé by Bruno Lafon, Côtes de Provence, France Soups & Salads ~le Coup de Milieu~ Turtle Soup A Commander’s classic finished tableside with dry Sherry 8.50 The Last Word A prohibition era cocktail ~ Gin, Chartreuse, Lime and Luxardo Gumbo du Jour Rich stock slow cooked with fresh regional ingredients Pan Roasted Gulf Fish spiked with Louisiana hot sauce 8.50 Crispy skin on striped bass with poached Gulf oysters and a sweet corn & tomato okra stew Soup du Jour 2013 il Goccetto Dry Brachetto by Kermit Lynch, Monferrato Rosso, Piedmont, Italy Varied cooking techniques combined with farm fresh produce 8.00 Soups 1-1-1 Lime & Tequila Marinated Wagyu Beef A demi serving of three soups: Gumbo, Turtle and Soup du Jour 9.50 Grilled Wagyu beef over roasted sweet potatoes with braised greens, tomatillo salsa verde and green peanut gremolata Commander’s Crisp Romaine Salad 2014 Neyers Family Vineyards Vista Luna Zinfandel, Borden Ranch, Lodi, California Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, French bread croutons, shaved Gruyère & black pepper dressing 8.50 Covey Rise Farm Fig Tart Bruleéd figs with sweet jam, whipped mascarpone, fresh rosemary, Late Harvest Heirloom Tomato Salad goat cheese ice cream and a Louisiana honey-balsamic syrup A selection of Covey Rise Farm heirloom tomatoes, sweet melon, avocado, black olives, hearts of palm, cane vinegar, ripped herbs, 2008 Royal Tokaji Red Label Five Puttonyos, Tokaj-Hegyalja, Hungary pistachio pesto & shaved ricotta salata 9.50 75.00 Entrées Optional Wine Pairing Per Person 45.00 *In order to best serve you, we ask that all members Pecan Crusted Gulf Fish of the party order the Tasting Menu with no substitutions. A Commander’s Palace classic with crushed corn cream, spiced pecans, petite herbs and Prosecco poached Louisiana blue crab 39.00 Crispy Soft Shell Crab Chef Tory’s Three Course Offerings A jumbo Louisiana blue crab with curried corn sauce, ripe avocado, heirloom tomatoes, barbeque onions, lime, cayenne pepper, Price of Entrée includes Soup or Salad, Entrée and Dessert creamy stone ground grits and smoked oyster ravigote 39.00 Entrées Garlic & Basil Marinated Gulf Shrimp Late harvest tomato sauce with shaved zucchini ribbons, eggplant, Chargrilled Louisiana Wagyu Beef kale, rosemary cream and smoked parmesan 32.00 Tender flat iron steak with braised collard greens, Yukon gold potato puree, roasted mirepoix & aged port wine braised oxtail jus 41.00 Sugarcane Lacquered South Texas Quail Charred chili and popcorn rice boudin with bacon braised cabbage, 2013 Château la Grave Malbec, Cahors, Sud-Ouest, France Half 6.75/Full 13.50 sugarcane-rum glaze and Crystal hot sauce pepper jelly 34.00 Garlic & Basil Marinated Gulf Shrimp Muscovy Duck Late harvest tomato sauce with shaved zucchini ribbons, eggplant, Crispy cast iron seared duck breast & housemade 5-spiced duck sausage kale, rosemary cream and smoked parmesan 40.00 over a charred sweet onion-mushroom financier, wilted autumn leaves 2016 Musique de la Vigne Côtes de Provence Rosé, Provence, France Half 5.75/Full 11.50 and smoky duck-cherry jus röti 35.00 Filet Mignon of Black Angus Beef Griddle Seared Gulf Fish 8 oz. of Harris Ranch beef over buttery Creole smashed potatoes with Fire roasted-hand foraged mushrooms, assorted local legumes, hearty greens, white miso-peach citronette & trinity salad 39.00 whiskey smoked onions, foraged mushrooms & tasso marchands de vin 40.00 2012 Vincent Girardin Cuvée Saint-Vincent Blanc, Burgundy , France Half 6.75/Full 13.50 Side Dishes Desserts Champagne Poached Crab Meat 12.00 A full dessert menu will be presented. Please note that the desserts listed below Garlic Wilted Farm Greens 7.00 Covey Rise Farm Vegetable 7.00 must be ordered in advance and are an additional $3 for a complete meal. Creole Smashed Potatoes 7.00 Spicy Cajun Boudin 7.00 Creole Bread Pudding Soufflé “The Queen of Creole Desserts” Eat Fit Nola with our heart healthy package by Ochsner. (Additional $3 and must be ordered in advance) ~Gift Ideas, One Size Fits All~ Roasted Apple & Caramel Cobbler A pecan streusel cake with brandy macerated apples, candied pecans, cinnamon, Creole cream cheese icing and brown butter ice cream (Additional $3 and must be ordered in advance) .
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