Commander’s à la Carte Dinner Menu A Selection of Artisanal Cheese A tasting of warm pecan biscotti, local honey, 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, ~A Tasting of White Tablecloth BBQ~ 5 pepper jelly and Crystal hot sauce beurre blanc 11.50 Cajun Caviar & Bunny Bread Finger Sandwich Creole Cioppino Lemon whipped creole cream cheese, gin soaked cucumber, Gulf oysters, blue crab & Louisiana shrimp poached in a sauce gribiche and New Orleans made Bunny Bread

spicy fennel-heirloom tomato broth with a french baguette, Urban South “Charming Wit” White Ale, New Orleans, LA Piquillo pepper rouille and a ripped herb salad 16.00 Blueberry Mojito with Old New Orleans Rum

Tangipahoa Parish Watermelon Terrine Gulf Redfish Croquette Cayenne spiced feta cheese, sticky cane vinegar, Crispy croquette, roasted red peppers, cayenne infused watermelon, sunflower sprouts and fresh mint barbequed onions, cilantro, pickled watermelon rind salad New Belguim “Juicy Watermelon” Ale, Fort Collins, CO with smoked poblano aïoli 13.00 Pegu Club with Seagram’s Gin

~le Coup de Milieu~ Foie Gras & Brûléed Figs Cast iron seared Hudson Valley grade A foie gras Red, White & Blue with whiskey soaked brûléed figs, Cherry, white peach and blueberry snow ball with New Orleans White Rum buttery brioche, apricot mostarda and pecan snow 18.00 South of the Boarder BBQ’ed Royal Red Shrimp Habanero infused tequila, sweet corn, Soups & Salads black beans, roasted chilies and salsa verdé

Oskar Blues “Beerito” Mexican Lager, Brevard, NC Tropic Like It’s Hot with Alto de Carmen Reservado Pisco Turtle Soup A Commander’s classic finished tableside with dry Sherry 8.50 Peach Lacquered Veal Short Ribs Tangy fingerling potato salad, fresh garden beans, Gumbo du Jour grilled Chilton Country peaches, toasted almonds and natural jus

Rich stock slow cooked with fresh regional ingredients NOLA “Brown Ale” New Orleans, LA spiked with Louisiana hot sauce 8.50 Whiskey Smash with Maker’s Mark Bourbon

Banana Cream Pie Soup du Jour Rum roasted banana ice box pie with Chantilly cream, salted caramel, Varied cooking techniques combined with farm fresh produce 8.00 banana graham cracker crust and house made nilla wafer kisses

NOLA “Irish Channel Stout” New Orleans, LA Soups 1-1-1 Saigon Brew with HooDoo’s Chickory Coffee Liquor A demi serving of three soups: Gumbo, Turtle and Soup du Jour 9.50 55.00

Commander’s Crisp Romaine Salad Optional Beer Pairing Per Person 20.00 Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, Optional Cocktail Pairing Per Person 29.00 French bread croutons, shaved Gruyère & black pepper dressing 8.50 *In order to best serve you, we ask that all members of the party order the Tasting Menu with no substitutions. Summer Fig Salad Brandy soaked figs tossed with shaved prosciutto, arugula, petite greens, grilled red onions, ricotta salata, baguette crostini, and spiced olive oil 9.50 Chef Tory’s Three Course Offerings Entrées Price of Entrée includes Soup or Salad, Entrée and Dessert

Pecan Crusted Gulf Fish Entrées A Commander’s Palace classic with crushed corn cream, spiced pecans, petite herbs and Prosecco poached Louisiana blue crab 39.00 Sugarcane Lacquered South Texas Quail Charred chili and popcorn rice boudin with bacon braised cabbage, Crispy Soft Shell Crab sugarcane-rum glaze and Crystal hot sauce pepper jelly 41.00

A jumbo Louisiana blue crab with curried corn sauce, ripe avocado, 2013 Albert Bichot Bourgogne Pinot Noir, Burgundy, France Half 6.75/Full 13.50 heirloom tomatoes, barbeque onions, lime, cayenne pepper, creamy stone ground grits and smoked oyster ravigote 36.00 Louisiana Shrimp & Sweet Corn Risotto Marinated wild white shrimp with Plantain Crusted Whole Fish creamy Arborio rice, asparagus, tomatoes, mascarpone cheese, sweet corn, and petite herb salad 39.00 Flash fried whole Mangrove Snapper with green tomato & mango chow chow, local citrus, toasted pecans 2016 Musique de la Vigne Côtes de Provence Rosé, Provence, France Half 5.75/Full 11.50 and a sweet and salty lime viniagrette 34.00 Market Fish Jardinière Grilled Veal Tenderloin Covey Rise Farm summer vegetable ratatouille, confit garlic cloves, Honey Island Swamp chanterelle mushrooms pan roasted with black olive oil, local legumes, basil puree and heirloom tomato chutney 43.00

sweet corn, tender greens, and herbed fingerling potatoes 2015 Cht. Font du Loup Côtes du Rhône, Rhône Valley, France Half 7.25/Full 14.50 finished with a sherry-chanterelle vinaigrette 41.00 Desserts Filet Mignon of Black Angus Beef A full dessert menu will be presented. Please note that the desserts listed below 8 oz. of Creekstone Farms beef over buttery Creole smashed potatoes with must be ordered in advance and are an additional $3 for a complete meal. whiskey smoked onions, foraged mushrooms & tasso marchands de vin 40.00

Creole Bread Pudding Soufflé “The Queen of Creole Desserts” (Additional $3 and must be ordered in advance) Side Dishes Blueberry Buckle à la Mode Champagne Poached Crab Meat 12.00 Local blueberries marinated in Louisiana sugarcane baked with fluffy cake batter

and crunchy pecan streusel ~ finished with blueberry gelato Garlic Wilted Farm Greens 7.00 Covey Rise Farm Vegetable 7.00 (Additional $3 and must be ordered in advance)

Creole Smashed Potatoes 7.00 Spicy Cajun Boudin 7.00

Stay heart healthy with Eat Fit NOLA by Ochsner. ~Gift Ideas, One Size Fits All~

Gift Cards are available for purchase at our bar in any de- nomination.