Brunch Entrees
Pecan Crusted Gulf Fish
$48.00
Rainbow Swiss chard, melted autumn leeks, petite herbs, spiced pecans, Prosecco poached jumbo lump Louisiana blue crab and a light corn sauce spiked with Woodford Reserve bourbon.
Brown Butter Scallop "Sardou"
$44.00
Jumbo sea scallops with Meyer lemon roasted artichoke hearts, Brabant potatoes, absinthe creamed winter greens and citrusy champagne-blue crab butter with truffled pomme frites.
Frittata Meuniere
$32.00
A warm gribiche salad of crawfish boiled mirlitons, cornichons, celery, and fingerling potatoes over a fluffy open-faced omelet with parsley, tarragon, crispy capers, and tangy Creole meuniere sauce.
Boucherie Brunch
$37.00
2 soft poached eggs and crispy braised pork belly over Camellia white bean, andouille and Cajun ham cassoulet with brown butter turnips, spicy greens, and Louisiana citrus.
Satsuma Glazed Duck
$38.00
Crispy duck leg confit over Brussels sprouts, pickled beets, New Roads pecans, housemade bacon and wilted greens with sweet potato puree and charred chili glaze.
Tournedos of Black Angus Beef
$48.00
Spiced tenderloin of grilled Harris Ranch beef over Creole smashed new potatoes with whiskey smoked onions, foraged mushrooms, and glace de viande.
Cochon De Lait Eggs Benedict
37.00
16-hour barbecued shoulder of pork over warm buttermilk biscuits, sauce forestiere with roasted mushrooms, caramelized onions and ripped herbs, soft poached hen's eggs and housemade tasso hollandaise.
$Brunch A la Carte Sides
Prosecco Poached Crabmeat
$12.00
Buttermilk Biscuits
$4.50
Sugarcane & Black Pepper Bacon
$7.00
Black Skillet Wilted Farm Greens
$7.00
Creamy Stone Ground Grits
7.00
$Lunch Appetizers
Shrimp & Tasso Henican
$12.50
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly, and crystal hot sauce beurre blanc.
Autumn Vegetable Fritto Misto
$12.50
Petite Brussels sprout and corn fried cauliflower with crystal pulp gremolata, charred lemon, toasted garlic, and Alabama BBQ.
Wild White Shrimp Remoulade
$13.00
Chilled crawfish boiled Gulf shrimp with lemony pickled cabbage, whipped Creole cream cheese, po-boy cracker, and grilled red pepper remoulade sauce.
Cognac Flambeed French Escargot
$14.00
Wild Burgundy snails with peppery bacon lardoons, roasted pearl onions, housemade Vidalia onion sourdough, melty St. Andre cheese, and sherry enriched demi-glace.
Fire Roasted Delicata Squash
12.00
Northshore squash stuffed with charred cauliflower, roasted mushrooms, spinach and fresh herbs bound with Creole cream cheese and gooey brie.
$Lunch Soup and Salads
Commander's Turtle Soup
$9.00
Rich veal stock simmered slowly for 72 hours with a minced snapping turtle, holy trinity and pressured hen's eggs. Finished tableside with aged sherry.
Creole Gumbo du Jour
$9.00
Scratch stocks made with the best regional ingredients, toasty dark roux, holy trinity and rum barrel hot sauce.
Soup du Jour
$8.50
Varied cooking techniques combined with fresh produce.
Commander's Crisp Romaine Salad
$9.00
Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, French bread croutons, shaved Gruyere and creamy black pepper dressing.
Tangipahoa Satsuma Old Fashioned
10.00
Louisiana satsumas, boozy cherries, shaved fennel, candied pecans and local winter greens with a satsuma-bourbon vinaigrette and Manchego.
$Lunch Entrees
Gulf Fish Meuniere
$27.00
A warm gribiche salad of crawfish boiled mirlions, cornichons, celery, and fingerling potatoes with parsley, tarragon, crispy capers, and tangy Creole meuniere sauce.
Brown Butter Scallop "Sardou"
$28.00
Jumbo sea scallops with Meyer lemon roasted artichoke hearts, Brabant potatoes, absinthe creamed winter greens and citrusy champagne-blue crab butter with truffled pomme frites.
Orange Peel & Spiced Sugarcane Painted Quail
$27.00
Broken arrow ranch stuffed quail with fire-roasted chili boudin, pickled pork choucroute, crystal pulp, and sticky satsuma syrup.
Hand Carved Pork Tenderloin
$25.00
Creole spiced pork tenderloin over crispy Brussels sprouts with pickled beets, New Roads pecans, housemade bacon and white greens with charred green chili glaze.
Tournedos of Black Angus Beef
32.00
Grilled Harris Ranch beef, Creole smashed potatoes, whiskey smoked onions, roasted mushrooms, and glace de viande.
$Lunch Sides
Prosecco Poached Crabmeat
$12.00
Roasted Farm Vegetables
$7.00
Bacon-Caramelized Onion Fingerling Potatoes
$7.00
Garlic Wilted Spinach
7.00
$Lunch Desserts
Creole Bread Pudding Souffle
$9.50
All the richness of Creole bread pudding whipped up into a light souffle. Finished tableside with warm whiskey cream.
Ponchatoula Strawberry Shortcake
$9.50
First of the season Louisiana strawberries macerated with a touch of cane sugar served on a warm buttermilk biscuit.
Grand Marnier Chocolate Bar
$9.50
European dark chocolate bar with citrus white chocolate ganache, candied orange zest and dusted with spiced Dixie crystal.
Lally's Parfait
$8.50
Hand-crafted vanilla ice cream layered in an old fashioned parfait glass with candied pecans and sticky New Orleans praline syrup. Lally Brennan's favorite dessert.
Pecan Pie a la Mode
8.50
Southern-style pecan pie and vanilla bean ice cream with melted chocolate, candied pecans, and Fleur de Sel caramel sauce.
$Dinner Appetizers
Shrimp & Tasso Henican
$12.50
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, 5 pepper jelly, and crystal hot sauce beurre blanc.
Cognac Flambeed French Escargot
$14.00
Wild Burgundy snails with peppery bacon lardoons, roasted pearl onions, housemade Vidalia onion sourdough, melty St. Andre cheese, and sherry enriched demi-glace.
Autumn Vegetable Fritto Misto
$12.50
Petite Brussels sprouts and corn fried cauliflower with crystal pulp gremolata, charred lemon, toasted garlic, and Alabama BBQ.
Foie Gras Sweet Potato Pie
18.00
Seared Hudson Valley Garde A foie gras, crispy brioche, housemade marshmallow fluff, fall spiced sorghum and candied pecans.
$Dinner Soups & Salads
Turtle Soup
$9.00
The Commander's classic that takes 3 days to make. Finished tableside with aged sherry.
Gumbo du Jour
$9.00
Scratch stocks made with the best regional ingredients, toasted dark roux, holy trinity and rum barrel hot sauce.
Soup du Jour
$8.50
Autumn's best ingredients from local farms cooked with various techniques.
Soups 1-1-1
$10.00
A demi serving of 3 soups, Turtle, Gumbo and Soup de jour.
Classic Commander's Salad
$9.00
Crisp romaine, grated Parmesan, pressed egg, housemade bacon, French bread croutons, shaved Gruyere and black pepper dressing.
Tangipahoa Satsuma Old Fashioned
10.00
Louisiana satsumas, dried cherries, shaved fennel, candied pecans and local winter greens with a satsuma-bourbon vinaigrette and Manchego cheese.
$Dinner Entrees
Pecan Roasted Gulf Fish
$39.00
Wild-caught Gulf fish, rainbow chard, melted leeks, petite herbs, spiced pecans, Prosecco poached jumbo lump crab and a sauce made from sweet corn and Woodford Reserve bourbon.
Dry Aged & Cold Smoked Breast of Duck
$38.00
Low and slow black skillet roasted breast of duck over andouille smashed sweet potatoes with brown butter roasted baby turnips, boozy autumn fruit compote and natural jus.
Brown Butter Seared Jumbo Sea Scallops
39.00
Chargrilled mushrooms, lemony garlic and red chili collard greens with whipped mascarpone grits, citrusy champagne, and white miso butter.
$Dinner Side Dishes
Champagne Poached Crab Meat
$14.00
Garlic Wilted Farm Greens
$7.00
Goat Cheese Grits
$7.00
Covey Rise Farm Vegetables
7.00
$Desserts A la Carte
Commander's Bread Pudding Souffle
$9.50
All the riches of Creole bread pudding whipped up into a light souffle. Finished tableside with warm whiskey cream.
Dessert du Jour
$9.50
Seasonal inspirations from the Commander's Palace pastry shop.
House made Ice Cream
$8.50
Old fashioned ice cream.
Sorbet
$8.50
A daily selection of seasonal fruit sorbet.
Bananas Foster Flambe
$16.00
A tableside flambe of bananas with Caribbean rum, brown sugar, banana liqueur and vanilla bean ice cream for 2.
Lally's Praline Parfait
$8.50
Hand-crafted vanilla ice cream layered in an old fashioned parfait glass with candied pecans sticky praline syrup. Lally Brennan's favorite dessert.
Southern Style Pecan Pie a la Mode
$8.50
Vanilla and sugarcane infused custard pie with roasted New Roads pecans. Served with house-spun vanilla bean ice cream.
Creole Cream Cheese Cheesecake
$9.50
House-made Creole cream cheese cheesecake with a honey graham crust chocolate lattice and sticky caramel sauce.
Commander's Creme Brulee
$9.00
Caramelized sugar crust in every bite on classic vanilla custard.
Creole Shrub Chocolate Bar
$9.50
A European dark chocolate bar with shrub spiked white chocolate ganache, candied orange zest, lightly dusted with spiced Dixie crystals.
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