Today's 2 Course Lunch Specials
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Two Great Wines-each ONLY 599! Chef Tory’s Classic Creole Luncheon We arranged with our good friends, the Perrin family of Château de Beaucastel, to bring in two very special wines from the southern Rhône Valley in France. ~ EAT FIT NOLA ~ 2015 Famille Perrin Luberon Blanc 5.99 Creole Gumbo Compressed Covey Rise Watermelon 2015 Famille Perrin Ventoux Rouge 5.99 A rich gumbo spiked with dark roux and Lime-infused watermelon with pickled tomatillos and Due to very limited quantities, these wines are available only at lunch. holy trinity spiked with local hot sauce crispy taro root Not available for Private Parties. Chicory Coffee Lacquered Texas Quail Fire roasted chili & cochon de lait boudin over Jumbo Lump Crab & Heirloom Tomato Salad “Most people eat to live, but in New Orleans we live to eat. Citrus and olive oil marinated blue crab with Today’s 2 Course Lunch Specials smoky bacon wilted greens with Tabasco pepper jelly It’s a town where you get up in the morning and and espresso pecan crumble heirloom tomatoes, smashed avocado & crisp watercress Price of entrée is inclusive of your choice of soup or salad check your lunch plans right away.” - Miss Ella. Creole Bread Pudding Soufflé Sorbet du Jour Entrées ~ The Queen of Creole Desserts ~ Book and feature film coming September 2016. Handcrafted sorbet made of the finest www.commanderspalace.com Finished tableside with whiskey cream sauce Louisiana fruit and spiced with local flavors Andouille Spiced Chicken 35.00 32.00 Grilled boneless chicken thighs marinated in Creole spices with local legumes, cane cured tomatoes, charred Vidalia onions and barbecued collard greens with housemade andouille vinaigrette Appetizers Soups & Salads Entrées 18.00 Blackened Redfish Rillette Commander’s Turtle Soup Griddle Seared Gulf Fish Louisiana Seafood Boil Tamale Griddle seared Gulf redfish with whipped mascarpone, Our famous soup that takes 3 days to make Roasted asparagus, leeks, sweet corn, grilled kale, Spicy poached redfish, shrimp & oysters, grilled corn tamale, Creole spices and limoncello gelée served with ~ Finished tableside with aged sherry tiny tomatoes and soft herbs with watercress and crab boiled vegetables, tomato chile coulis and a Vidalia-saffron soubise grilled ciabatta & green frisée 8.50 roasted poblano-cilantro cream 11.50 25.00 22.00 Creole Gumbo Shrimp & Tasso Henican New Orleans Barbecued Gulf Shrimp A rich gumbo spiked with Louisiana hot sauce Wild Louisiana white shrimp, tasso ham, Seared Gulf shrimp crusted with rosemary, and Creole seasonings pickled okra, sweet onions, 5 pepper jelly and garlic and lemon zest over chèvre grits with Desserts Crystal hot sauce beurre blanc 8.50 charred chilies & New Orleans barbecue butter Creole Bread Pudding Soufflé 11.50 24.00 All the richness of Creole bread pudding whipped up into a light soufflé Soup du Jour ~ Finished tableside with warm whiskey cream Salmon Flatbread Varied cooking techniques combined with Chicory Coffee Lacquered Texas Quail House-cured gravlax on grilled naan bread with farm fresh produce Fire roasted chili & cochon de lait boudin over (Must be ordered 20 minutes in advance) 9.50 heirloom tomatoes, marinated cucumbers, herb pistou, 8.00 smoky bacon wilted greens with Tabasco pepper jelly Blueberry Shortcake fennel and lemon whipped mascarpone and espresso pecan crumble Ponchatoula blueberries marinated in ginger and 12.50 25.00 Soups 1-1-1 elderflower liqueur with a fluffy buttermilk biscuit, A demi serving of three soups: powdered sugar, lemon curd & Chantilly cream Muscovy Duck Crêpe “The Creole Tostada” Gumbo, Turtle & Soup du Jour (Must be ordered 20 minutes in advance) 9.50 Tender braised duck with caramelized onion-chèvre 18-hour smoked pork shoulder, hand pressed tostada, 9.50 wrapped in a savory French crêpe and finished with red bean purée, pickled vegetables, corn chow-chow, Commander’s Classic Fudge Sheba toasted pistachio oil and Grand Marnier drunk cherries salsa verde & cayenne pepper hot sauce crema A frozen dark chocolate Bavarian with crushed pecans, 13.00 Commander’s Crisp Romaine Salad 24.00 sea salt caramel and absinthe infused white chocolate ganache 9.50 Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, French bread croutons, BBQ Beef Short Ribs Lally’s Praline Parfait SIDES shaved Gruyère and creamy black pepper dressing Tender sous vide short ribs carved over Hand-crafted ice cream layered in an old fashioned parfait glass 8.50 Creole smashed new potatoes with fig barbecue sauce, with candied pecans and sticky praline syrup 9.50 Charred Chili Boudin 8.00 grilled collard greens and crispy Vidalia onions 29.00 Pecan Pie a la Mode Goat Cheese-Thyme Grits 8.00 Marinated Heirloom Tomatoes Southern style pecan pie & vanilla bean ice cream with A selection of heirloom, Creole and tiny tomatoes infused Garlic Wilted Spinach 7.00 melted chocolate, candied pecans and Fleur de Sel caramel sauce 8.50 with local sugarcane, petite herbs and shaved radishes Our 25¢ Martinis ~served with imported buffalo mozzarella~ Roasted Farm Vegetables 7.00 “Limit three (3) per person ‘cause that’s enough” Commander’s Creole Cream Cheese Cheesecake 9.50 ~ Available with the purchase of any Entrée ~ Housemade Creole cream cheese cheesecake with a Creole Smashed New Potatoes 7.00 Classic • Commander’s • Cosmopolitan • Ray’s Melon honey graham crust, chocolate lattice and sticky caramel sauce 9.50 .