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, ~The Chef’s Playground~ Signature Series of Flavors from the Commander’s Kitchen Team 5 pepper jelly and Crystal hot sauce beurre blanc 11.50 Crab & Cauliflower Oyster & Absinthe “Dome” Cauliflower velouté with melted Brie, Choupique caviar & Champagne crema Plump oysters poached with bacon, artichokes, French absinthe Henriot Souverain Brut, Reims, Champagne, France and a splash of double cream ~ Presented under a flaky pastry shell 13.50 Shrimp & Tasso Henican Louisiana Legacy Sirloin Carpaccio Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, Kumquat marmalade, crispy capers, shaved Vidalia onions, 5 pepper jelly and Crystal hot sauce beurre blanc ciabatta crostini and grilled lunchbox chili peppers 13.00 2013 Reinhold Haart Riesling Kabinett, Piesporter, Mosel, Germany Spicy Ginger, Molasses & Rum Braised Pork Belly Pork Belly Garlic & red chili spiced Brussels sprout leaves, butternut squash purée, Crispy Brussels sprout leaves, butternut squash purée, gingersnap cookie gremolata, chicory and a sauce made from gingersnap cookie gremolata and smokehouse sauce the smokehouse drippings 14.00 2005 Château d'Epiré Savennières, Loire Valley, France Foie Gras & Champagne Snails & Tails Black skillet roasted Grade “A” foie, salt cured foie gras & foie Cognac pastry Melty Gruyère croque madame, hen’s egg, French escargot, cream with Champagne gelée, Ponchatoula strawberries, Breaux Bridge crawfish and red wine demi glace spicy sugarcane syrup and brûléed Italian meringue 18.00 2013 Paul Garaudet Bourgogne, Burgundy, France ~le Coup de Milieu~ Soups & Salads Blood and Sand Chivas Regal, Cherry Heering, sweet vermouth and orange juice Turtle Soup A Commander’s classic finished tableside with dry sherry 8.50 Redfish Cast iron seared, artichokes, braised leeks, parsley and Meyer lemon curd Gumbo du Jour 2015 Mont Gravet Carignan Vieilles Vignes, Pays d'Hérault, Languedoc-Roussillon, France Rich stock slow cooked with fresh regional ingredients spiked with Louisiana hot sauce 8.50 Chargrilled Beef Potato purée, roasted mushrooms, marchands de vin & shaved black truffles Soup du Jour 2013 Pine Ridge Cabernet Sauvignon, Napa Valley, California Varied cooking techniques combined with farm fresh produce 8.00 Satsuma, White Chocolate & Ginger Parfait Soups 1-1-1 Hand-crafted ice cream layered with Chantilly cream, A demi serving of three soups: Gumbo, Turtle and Soup du Jour 9.50 crystallized ginger, satsuma jam & crushed white chocolate 2008 La Viarte Siùm, Late-Harvest Picolit/Verduzo Bianco delle Venezie, Friulli, Italy Commander’s Crisp Romaine Salad 95.00 Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, French bread croutons, shaved Gruyère & black pepper dressing 8.50 Optional Wine Pairing Per Person 58.25 *In order to best serve you, we ask that all members Harvest Salad of the party order the Tasting Menu with no substitutions. Plaquemines Parish citrus, shaved Brussels sprouts, baby carrots, watermelon radishes, and pepitas with petite greens, black pepper goat cheese & pressed white truffle vinaigrette 9.50 Entrées Chef Tory’s Three Course Offerings Price of Entrée includes Soup or Salad, Entrée and Dessert Pecan Crusted Gulf Fish A Commander’s Palace classic with crushed corn cream, spiced pecans, Entrées petite herbs and Prosecco poached Louisiana blue crab 36.00 Griddle Seared Redfish Sugarcane Lacquered South Texas Quail Mississippi redfish, artichoke hearts, leeks, parsley, Charred chili and popcorn rice boudin with tasso braised cabbage, charred eggplant, rapini and Meyer lemon curd 34.00 sugarcane-rum vinegar glaze and Crystal hot sauce pepper jelly 40.00 2014 Mouton Noir OPP Pinot Noir, Willamette Valley, Oregon Half 7.50/Full 15.00 Winter Vegetable Risotto Saffron scented superfino Arborio rice with butternut squash, Louisiana Wild White Shrimp heirloom tomatoes, roasted fennel and hearty greens with Wild caught Louisiana white shrimp over red bean purée, Creole trinity, savory Parmesan Chantilly 30.00 andouille, grilled corn, crispy garlic, basil oil & smoky tomato butter 39.00 ~Add Prosecco poached crabmeat - Additional $12~ 2005 Château d'Epiré Savennières, Loire Valley, France Half 6.75/Full 13.50 Rabbit Saltimbocca Stuffed Mississippi rabbit with spicy tasso, crab boiled mozzarella and basil Osso Buco of Colorado Lamb ~Served with pickled mustard seeds, toasted farro, root vegetables Cognac roasted shiitakes with Creole smashed red potatoes, concassé tomatoes, grilled green onions and reduced braised lamb-bone marrow broth 41.00 and aged sherry emulsion 36.00 2014 Scarpetta Frico Rosso Sangiovese, Tuscany, Italy Half 4.75/Full 9.50 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. Filet Mignon of Black Angus Beef Creole Bread Pudding Soufflé 8 oz. of Creekstone Farms beef over buttery French potato purée with “The Queen of Creole Desserts” whiskey smoked onions, foraged mushrooms & tasso marchands de vin 40.00 (Additional $3 and must be ordered in advance) First of the Season Strawberry Shortcake Side Dishes Ponchatoula strawberries marinated in Louisiana sugarcane with a fluffy buttermilk biscuit, powdered sugar and Chantilly 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 ~Gift Ideas, One Size Fits All~ Eat Fit Nola with our heart healthy package by Ochsner. Gift Cards are available for purchase at our bar in any denomination. .