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Appetizers
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The Pig & The Peach
sticky abita root beer braised pork belly with summer peaches, bocage honeycomb and smoky trotter jus
11.50
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Oyster & Absinthe Dome
briny gulf oysters poached with bacon, artichokes, tarragon, cream, and a splash of parisian absinthe - presented under a flaky pastry shell
12.00
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Wild White Shrimp Remoulade
chilled louisiana shrimp over marinated hearts of palm and creole tomatoes with limestone lettuce, ripped tarragon, & spicy lemon vinaigrette
9.50
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Shrimp & Tasso Henican
wild louisiana white shrimp stuffed with spicy cajun ham, crystal hot sauce beurre blanc, pickled okra, & five pepper jelly
11.50
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Foie Gras Du Monde
skillet-roasted foie gras & foie gras infused cafe au lait with sticky peach jam, crispy beignets, candied pecans, spiced sugarcane syrup, and chicory coffee mist
18.00
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Soups & Salads
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Soup Du Jour
varied cooking techniques combined with farm fresh produce
8.00
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Gumbo Du Jour
rich stock slow cooked with fresh regional ingredients
8.00
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Turtle Soup
a commander’s classic spiked with sherry
8.50
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Soups 1-1-1
a demi serving of three soups: gumbo, turtle & soup du jour
8.50
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The Commanders Salad
hearts of romaine, parmesan, pressed egg, house made bacon, french bread croutons, grated gruyere, and creamy black pepper dressing
8.50
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Cherry & Spicy Duck Salad
brandy soaked washington state cherries & tender braised duck over crisp summer leaves with blue cheese, toasted almonds, barbecued vidalia onions, and sazerac-honey vinaigrette
9.50
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Entrees
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Pecan Crusted Gulf Fish
a commanders palace favorite. prosecco poached louisiana blue crabmeat, spiced new roads pecans, and crushed corn sauce
34.00
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Garlic Crusted Wild White Shrimp
a saute of sweet summer corn, smoky tasso, crispy garlic, north shore legumes, and ripped herbs with sauce acadian
27.00
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Louisiana Soft Shell Crab
crispy soft shell crab stuffed with a warm salad of north shore greens, crab boil pickled vegetables, and creole tomatoes over stone ground gristmill grits and a smoked jalapeno ravigote
29.00
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Dry Aged Breast Of Duck
hand-carved covey rise farm duck over green apple braised cabbage, dirty grits, brandy soaked black currants, cherry jam, and savory foie gras ganache
33.00
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Hog Heaven
grilled tenderloin, housemade sausage, & sticky pork belly over cochon de lait boudin with pickled mirliton, and a spicy peach mustard
27.00
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Grilled Black Angus Filet Mignon
8 oz. filet of creekstone farms beef over gruyere crushed new potatoes, grilled onions, cognac roasted mushrooms, and glace de viande
39.00
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The Chefs Playground
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Veloute Of Blue Crab
a velvety french soup spiked with cayenne, whipped corn cream, and local caviar
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Basil Fed Escargot Provencal
cognac flambeed burgundy escargot with shallots, garlic, foraged mushrooms, and heirloom tomatoes over a french bread croustade & sauce rouille
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Saint 75
(le coup de milieu) st. germaine elderflower liquor, bombay sapphire gin, crushed citrus, and basil syrup
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The Five Hour Egg
a gently coddled egg cooked in the shell at 141o roasted mississippi shiitake mushrooms, crisp potato, brown butter vinaigrette, and spiced truffle
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Dry Aged Breast Of Duck
hand-carved covey rise farm duck over green apple braised cabbage, dirty grits, black currants, cherry jam, and savory foie gras ganache
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European Chocolate Fudge Terrine
a cold preparation of chocolate fudge mousse stuffed with pistachio & white chocolate cookie dough with irish coffee ice cream and cherry-bourbon jam
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Desserts
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Souffle
creole bread pudding souffle with warm whiskey cream
8.50
Additional: 3.00
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Frozen
vanilla bean ice cream with a bocage honey tuile, whipped chantilly cream, pecans & praline syrup
7.50
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Cake
house made creole cream cheesecake with a honey graham crust, chocolate lattice and sticky caramel sauce
8.50
Additional For A Complete Meal: 3.00
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Pie
warm pecan pie and vanilla bean ice cream with melted chocolate, candied pecans & fleur de sel caramel sauce
7.50
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Custard
french crème brulée with scorched local sugarcane and a dixie crystal “fleur de lis
7.50
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Chocolate
a tasting of imported swiss dark, white, and milk chocolates with “salted” chocolate fudge ice cream, roasted pecans & a chocolate fudge brownie
7.50
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Flambe
bananas foster for two-a tableside flambe of bananas with caribbean rum, brown sugar, banana liqueur & vanilla bean ice cream
14.00
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Three Course Coolinary Dinners - Appetizers
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Turtle Soup
a commander’s classic spiked with sherry
-
Gumbo Du Jour
rich stock slow cooked with fresh regional ingredients
-
Chefs Seasonal Soup
varied cooking techniques combined with farm fresh produce
-
The Commanders Salad
hearts of romaine, parmesan, egg, bacon, croutons, shaved gruyere, and creamy black pepper dressing
-
The Pig & The Peach
sticky abita root beer braised pork belly with summer peaches, bocage honeycomb and smoky trotter jus
-
Three Course Coolinary Dinners - Entrees
-
Garlic Crusted Wild White Shrimp
a saute of sweet summer corn, smoky tasso, crispy garlic, north shore legumes, and ripped herbs with sauce acadian
-
Hog Heaven
grilled tenderloin, housemade sausage, & sticky pork belly over cochon de lait boudin with pickled mirliton, and a spicy peach mustard
-
Black Skillet Seared Gulf Fish
a warm salad of summer grains, creole tomatoes, marinated artichokes, cracked olives, and grilled eggplant with smoked tomato vinaigrette
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Three Course Coolinary Dinners - Desserts
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Creole Bread Pudding Souffle
rich bread pudding whipped into a light fluffy souffle, if interested in our signature dessert please order in advance. additional $3.00
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Creme Brulee
french custard with scorched local sugarcane
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Pecan Pie
pecan pie and vanilla bean ice cream with melted chocolate
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Housemade Ice Cream & Sorbet
seasonal fruit sorbets or old fashioned ice cream
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Praline Parfait
a praline ice cream sundae
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