Menu for Commander's Palace Restaurant

Brunch
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Lunch
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Dinner
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Dessert
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Wine and Cocktails
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Passover

Brunch

Chef Tory McPhail’s Jazz Brunch Special‌

42.00 Classic Bloody Mary Our award-winning house made Bloody Mary mix Spiked tableside with “ice block” vodka

42.00 Turtle Soup A Commander’s classic spiked with a splash of sherry

42.00 Eggs Cochon de Lait Two farm fresh eggs over slow smoked shoulder of pork with warm buttermilk biscuits, mushroom fricassee, and spicy tasso hollandaise

42.00 Creole Bread Pudding Soufflé “The Queen of Creole Desserts” Finished tableside with whiskey cream sauce

Eye Openers‌

10.75 Saint 75 St. Germain, Tanqueray Gin, basil, and sparkling wine

8.00 Alabama Peach Bellini Fresh peaches crushed with sparkling wine

7.50 Brandy Milk Punch A brunch favorite

7.25 Classic Bloody Mary Our award-winning house made Bloody Mary mix Spiked tableside with “ice block” vodka

Brunch Trimmings‌

9.00 Prosecco Poached Crabmeat

4.00 Warm Buttermilk Biscuits

6.00 Sugarcane and Black Pepper Bacon

7.00 Truffle Scrambled eggs

7.00 Garlic Wilted Spinach

7.00 Goat Cheese Stone Ground Grits

Soups & Appetizers‌

Turtle Soup A Commander’s classic Finished tableside with a splash of sherry

Commander’s Creole Gumbo Rich stock slow cooked with regional ingredients, spiked with Louisiana hot sauce, toasted garlic, and Creole seasonings

The Commander’s Salad Hearts of romaine, Parmesan, pressed egg, house made bacon, French bread croutons, grated Gruyère, and creamy black pepper dressing

Wild Shrimp Remoulade Chilled Louisiana white shrimp over marinated hearts of palm and Creole tomatoes with limestone lettuce, ripped tarragon, and spicy lemon vinaigrette

Autumn Pumpkin Salad Whiskey soaked cranberries and pumpkin bread croutons over Covey Rise farm greens with a crispy pumpkin seed tuile, pumpkin-honey powder, and sugarcane vinaigrette

Soup du Jour Varied‌ cooking techniques combined with Chef’s selection of farm fresh produce

Braised Cinnamon and Apple Pinwheel Brown sugar and whiskey braised apples rolled in a flakey French pastry with Maker’s Mark honey and foie gras royal icing

“Bacon and Eggs” Abita root beer braised pork belly over crispy hash browns, grilled Vidalia onions, and a sunny side-up hen’s egg with cayenne ketchup

Oyster and Absinthe “Dome” Poached briny Gulf oysters with bacon, artichokes, tarragon, cream, and a splash of Parisian absinthe Presented under a flaky pastry shell

Shrimp and Tasso Henican Wild Louisiana white shrimp stuffed with spicy Cajun ham tossed in Crystal hot sauce with pickled okra and five pepper jelly Options: Additional (+3.00)

Entrees‌

39.00 Pecan Crusted Gulf Fish A Commander’s Palace Favorite Prosecco poached Louisiana crabmeat, spiced pecans, and crushed corn sauce

36.00 Louisiana Shrimp and Grits Wild Louisiana white shrimp over goat cheese stone ground grits with melted leeks, roasted mushrooms, concasse tomatoes, and sauce forestiere

40.00 Truffled Lobster Frittata Herb marinated Maine lobster, spicy arugula, torched shallots, Creole baby tomatoes, mushrooms, and Laura Chanel goat’s cheese with spiced white truffle oil

42.00 Blue Crab Stuffed Flounder Oven-dried tomatoes, confit shallots, and local kale over butter roasted flounder stuffed with melted leeks, wild mushrooms, brie cheese and local crabmeat

29.00 Banana Foster’s Pancakes Warm buttermilk pancakes with sliced bananas, candied pecans, white chocolate crumbles, Baileys Irish whipped cream, and Jameson spiked sugarcane syrup

34.00 Eggs Cochon de Lait Two farm fresh eggs over slow smoked shoulder of pork with warm buttermilk biscuits, mushroom fricassee, and spicy tasso hollandaise

38.00 Candy Apple Lacquered Quail Spiced pecan crusted quail with apple brandy and breakfast sausage dressing over bacon wilted cabbage and apple jack jus

39.00 Creole Beef Tostada Smoke house beef brisket over a housemade tortilla, Creole red bean puree, charred chili boudin, grilled tomato, avocado, and tomatillo salsa with a poached egg and chipotle pepper hollandaise

Desserts‌

Abita Root Beer and Granny Smith Buckle A Southern cobbler layered with braised autumn apples, rolled oats, candied pecans, and honey streusel finished with artisanal ice cream

Tortuga Rum Cake A rich vanilla cake laced with Meyer’s dark rum, crushed candied pecans, and spiked caramel sauce

A Tasting of Swiss Chocolate Frozen dark chocolate terrine with espresso caramel, white chocolate cookie crumbs, melted milk chocolate ganaché and campfire smoked sea salt

Creole Bread Pudding Soufflé “The Queen of Creole Desserts” Warm whiskey sauce added tableside Must be ordered 20 minutes in advance Options: For a complete meal (+3.00)

Pecan Pie Warm pecan pie and vanilla bean ice cream with melted chocolate, candied pecans, and sticky salted caramel sauce

Creole Cream Cheese Cheesecake House made Creole cream cheese cheesecake with a honey graham cracker crust, chocolate lattice, and sticky caramel sauce Options: For a cpmplete meal (+3.00)

Lunch

Appetizers‌

11.50 “The Creole Nacho” Purple Haze Abita beer glazed pork belly over Creole spiced hog cracklin’ with pickled okra and corn chow chow, pepper jack cheese, Louisiana red bean puree, and smoked jalapeno hot sauce

11.50 Shrimp and Tasso Henican Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, 5 pepper jelly, and Crystal hot sauce beurre blanc

10.00 Crawfish Boil Beignets Louisiana crawfish tails, spicy andouille, crab boiled corn, mushrooms, and tri-colored peppers in a buttermilk beignet with crawfish boil aïoli

12.50 Blue Crab and Mushroom Gratin Louisiana blue crab, roasted mushrooms, melted leeks, braised pork belly, and Parmesan in a cast iron crock with spicy pig skin

12.00 Oyster and Absinthe “Dome” Briny Gulf oysters poached with bacon, artichokes, tarragon, Swiss absinthe, and a splash of cream Presented under a flaky pastry shell

9.50 Spicy Shrimp Rémoulade Crab boiled wild white shrimp over a Creole tomato, cucumber, and couscous salad with limestone lettuce and Louisiana citrus vinaigrette

Soups & Salads‌

8.50 Commander’s Turtle Soup Our famous soup that takes 3 days to make Finished tableside with aged Spanish sherry

8.00 Creole Gumbo A rich gumbo spiked with Louisiana hot sauce and Creole seasonings

8.00 Soup du Jour Varied cooking techniques combined with farm fresh produce

8.50 Commander’s Crisp Romaine Salad Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, French bread croutons, shaved Gruyère, and creamy black pepper dressing

9.00 Champagne and Strawberry Salad Sliced Ponchatoula strawberries and Covey Rise Farm greens with pistachio crusted goat cheese, crisp sweet potato, wedding cake croutons, and a light honey-champagne vinaigrette

Entrees‌

30.00 Blue Crab Stuffed Flounder Creole tomatoes, confit shallots, and Swiss chard over butter roasted flounder stuffed with melted leeks, wild mushrooms, brie cheese, and local crabmeat

21.00 Gremolata Crusted Gulf Fish Toasted almond and citrus crusted Gulf fish over beech mushrooms, roasted butternut squash, and grilled baby greens with local citrus and habanero-kumquat caramel

21.00 Crabmeat Grilled Cheese Griddled‌ buttery brioche filled with Louisiana crabmeat and pepper jack cheese Served with a cup of grilled corn and smoked tomato basil soup

24.00 Strawberry Molasses Lacquered Quail Cochon de lait boudin stuffed quail over caramelized onions, bacon lardoons, and garlic wilted greens with sticky strawberry-apple jus

Desserts‌

9.50 Creole Bread Pudding Soufflé All the richness of Creole bread pudding whipped up into a light souffle Finished tableside with warm whiskey cream

9.50 Ponchatoula Strawberry Shortcake Sweet Louisiana strawberries layered in a warm buttermilk biscuit with whipped chantilly cream and a dusting of powdered sugar

8.50 Southern Style Pecan Pie Molasses infused custard pie layered with roasted New Roads pecans Served with house-spun vanilla bean ice cream

9.50 Commander’s Creole Cream Cheese Cheesecake Housemade Creole cream cheese spun into the very best cheesecake that we know how to make Chocolate lattice and sticky caramel

8.50 Lally’s Praline Parfait Hand-crafted vanilla ice cream layered in an elegant parfait glass with candied pecans, crispy honey tuile, and sticky praline syrup Lally Brennan’s favorite dessert

8.50 Sticky Molasses Bourbon Cake Warm bourbon and molasses cake with autumn fruit, ginger compote, and pecan toffee sauce

Commander’s 3 Course Selections‌

32.00 Commander’s Creole Gumbo A rich gumbo spiked with Louisiana hot sauce and Creole seasonings

32.00 Bacon Wrapped Tenderloin of Pork Hand carved pork tenderloin over three-potato boulanger, root vegetables, petite greens, and smoky trotter jus

32.00 Creole Bread Pudding Soufflé The Queen of Creole Desserts Finished tableside with whiskey cream sauce

Good and Hearty‌

29.00 Lite Soup du Jour Chef’s selection of fresh seasonal ingredients

29.00 Louisiana Seafood Boil Salad Spicy Louisiana crawfish tails, local shrimp, and blue crabmeat with a variety of crab boiled vegetables and housemade andouille sausage all tossed in a light brown butter vinaigrette

29.00 Sorbet du Jour Handcrafted sorbet made of the finest Louisiana fruit and spiced with local flavors

Today’s 2 Course Lunch Specials‌

Entrees‌

22.00 Louisiana Shrimp and Grits Wild Louisiana white shrimp over goat cheese stone ground grits with melted onions, leeks, roasted mushrooms, concasse tomatoes, and sauce forestiere

21.00 Herb Crusted Chicken Panéed chicken over autumn grains, sundried tomatoes, grilled eggplant, shaved red onions, marinated olive salad, pistachio pesto, and baby arugula with smoked tomato butter

16.00 Cajun Cochon de Lait Falling off-the-bone smokehouse pork over a housemade tortilla with Creole red bean purée, charred poblano boudin, local tomatoes, and pickled pepper hot sauce

Sides‌

9.00 Champagne Poached Crabmeat

7.00 Goat Cheese Stone Ground Grits

7.00 Three-Potato Boulanger

7.00 Cochon de Lait Boudin

7.00 Garlic Wilted Spinach

0.25 The Best Kept Secret in Town!!

0.25 “Limit three (3) per person cause that’s enough”

0.25 Available with the purchase of any Entrée

0.25 Classic commander’s Cosmopolitan Ray’s Melon

Dinner

Appetizers‌

12.00 Oyster and Absinthe “Dome” Briny Gulf oysters poached with bacon, artichokes, tarragon, Swiss absinthe, and a splash of cream Presented under a flaky pastry shell

11.50 Shrimp and Tasso Henican Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, 5 pepper jelly, and Crystal hot sauce beurre blanc

9.50 Spicy Shrimp Rémoulade Crab boiled wild white shrimp over marinated hearts of palm with Creole tomatoes, limestone lettuce, ripped tarragon, and spicy lemon vinaigrette

10.50 Wild Burgundy Escargot Shiitake mushroom-black rice financiere with caramelized garlic, local tomatoes, and summer mushroom and cognac jus

18.00 “Bear Claw” Foie Gras An Abita root beer braised apple and Champagne beignet with Kahlúa coffee, Baileys whipped cream, candied pecans, black pepper syrup, and liquefied foie gras butter

Soups & Salads‌

8.50 Turtle Soup A Commander’s classic Finished tableside with aged Spanish Sherry

8.00 Gumbo du Jour Rich stock slow cooked with fresh regional ingredients spiked with Louisiana hot sauce

8.00 Soup du Jour Varied cooking techniques combined with farm fresh produce

Commander’s Crisp Romaine Salad Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, French bread croutons, shaved Gruyère, and creamy black pepper dressing 8.50

9.00 Autumn Pumpkin Salad Whiskey soaked cranberries and pumpkin bread croutons over Covey Rise Farm greens with crispy pumpkin seed tuile, pumpkin-honey powder, and sugarcane vinaigrette

Entrees‌

34.00 Pecan Crusted Gulf Fish A Commander’s Palace classic with crushed sweet corn, spiced pecans, petite herbs, and Prosecco poached Louisiana blue crab

31.00 Black Skillet Seared Gulf Fish A light dish of grilled eggplant, Creole tomatoes, roasted garlic, ripped basil, Kalamata olives, crispy capers, baby greens, local legumes, and lemon-red chili butter

33.00 Cold Water Sea Scallops U-10 New Bedford scallops over autumn grain “risotto” with caramelized garlic, wilted leaves, crisp sweet potato, and creamy bacon vinaigrette

25.00 Farm Vegetables and Autumn Greens Local‌ Covey Rise Farm vegetables and Israeli grains with dried fruits, roasted nuts, crushed lemons, and liquefied parsley puree

30.00 Candy Apple Lacquered Quail Brandy, apple, and housemade sausage dressing over bacon wilted cabbage with spiced pecans and Apple Jack jus

45.00 Grilled Wild Texas Antelope Shiitake mushroom-black rice financière with shaved Brussels sprouts, toasted almonds, and truffled mushroom woodland sauce

39.00 Filet Mignon of Black Angus Beef Caramelized garlic, hearty greens, and roasted butternut over three potato boulanger, cognac, sage and green peppercorn demi glace

44.00 Creole Spiced Cowgirl Ribeye Hickory grilled 14oz bone-in, center-cut ribeye over Creole smashed new potatoes with Tabasco crusted onions and tasso-shiitake marchands de vin

Side Dishes‌

9.00 Prosecco Poached Crabmeat

7.00 A Selection of Seasonal Vegetables

7.00 Garlic Wilted Spinach

7.00 Three Potato Boulanger

7.00 Goat Cheese Stone Ground Grits

A Selection of Artisanal Cheese A tasting of warm pecan biscotti, honeycomb, preserved fruits, and candied nuts with sticky Cabernet syrup Options: One (10.00) , Two (12.00) , Three (14.00)

Chef Tory’s Playground‌

90.00 Velouté of Blue Crab A velvety French soup spiked with cayenne, whipped corn cream, and local caviar MV Laurent-Perrier Brut, Champagne

90.00 Louisiana Cochon de Lait Forever smoked shoulder of pork over crispy hog cracklin’ with charred jalapeño boudin, crab boil pickled vegetables, smoky trotter jus, and spicy Creole mustard 2007 Albert Boxler Reserve Riesling Vieilles Vignes, Alsace, France le Coup de Milieu

90.00 Saint 75 St. Germaine Elderflower liquor, Bombay Sapphire gin, crushed citrus, and basil syrup

90.00 “The Five Hour Egg” A gently coddled egg cooked in the shell at 141º A sauté of late harvest mushrooms, caramelized shallots, and toasted garlic with crisp potato, brown butter vinaigrette, and a splash of truffle oil 2008 Domaine du Vieux Lazaret, Châteauneuf-du-Pape, Rhône Valley, France

90.00 Grilled Wild Texas Antelope Shiitake mushroom-black rice financière with shaved Brussels sprouts, toasted almonds, and truffled mushroom woodland sauce 2008 Jean-Louis Tribouley l'Alba, Côtes du Roussillon, France

90.00 A Selection of Artisanal Cheese Pecan biscotti, seasonal fruit, and red wine syrup 2009 Domaine des Soulanes Maury, Vin Doux Naturel, Côtes du Roussillon, France

90.00 A Tasting of Swiss Chocolate Frozen dark chocolate terrine with white chocolate cookie crumbs, espresso caramel, melted milk chocolate, and campfire smoked sea salt 2010 Naufragar Malvasia di Casorzo DOC, Piedmont, Italy

42.75 Optional Wine Pairing Per Person In order to best serve you, we ask that all members of the party order the Tasting Menu with no substitutions

Chef Tory’s Three Course Specials‌

Entrees

39.00 Black Skillet Seared Gulf Fish A light dish of grilled eggplant, Creole tomatoes, roasted garlic, ripped basil, Kalamata olives, crispy capers, baby greens, local legumes, and lemon-red chili butter

2011 Domaine Skouras Moschofilero Péloponnèse, Greece Options: Half (4.75) , Full (9.50)

41.00 Cold Water Sea Scallops U-10 New Bedford scallops over autumn grain “risotto” with caramelized garlic, wilted leaves, crisp sweet potato, and creamy bacon vinaigrette

2009 Maison Champy Rully Chardonnay Côte Chalonnais, Burgundy Options: Half (6.50) , Full (13.00)

38.00 Candy Apple Lacquered Quail Brandy, apple, and housemade sausage dressing over bacon wilted cabbage with spiced pecans and apple jack jus

2010 Bernabeleva Camino de Navaherreros DO Vinhos de Madrid, Spain Options: Half (4.75) , Full (9.50)

Desserts

The Famous Bread Pudding Soufflé “The Queen of Creole Desserts”

Abita Root Beer and Granny Smith Apple Buckle A Southern cobbler layered with braised autumn apples, rolled oats, candied pecans, and honey streusel finished with artisanal ice cream

À la Carte Desserts‌

9.50 The Famous Bread Pudding Soufflé

8.50 Hand Crafted Ice Cream or Sorbet

9.50 Creole Cream Cheese Cheesecake

9.00 A Tasting of Swiss Chocolate

8.50 Louisiana Citrus Flan

8.50 Pecan Pie à la Mode

8.50 Tortuga Rum Cake

Dessert

8.50 Soufflé Creole Bread Pudding Souffle with warm whiskey cream. Options: For a complete meal (+3.00)

7.50 Frozen Vanilla bean ice cream with a Bocage honey tuile, whipped Chantilly cream, pecans and praline syrup.

8.50 Cake House made Creole cream cheesecake with a honey graham crust, chocolate lattice and sticky caramel sauce Options: For a complete meal (+3.00)

7.50 Pie Warm pecan pie and vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce

7.50 Custard French crème brulée with scorched local sugarcane and a Dixie Crystal “fleur de lis.”

7.50 Chocolate A tasting of imported Swiss dark, white, and milk chocolates with “salted” chocolate fudge ice cream, roasted pecans and a chocolate fudge brownie.

14.00 Flambé Bananas Foster for two a tableside flambé of bananas with Caribbean rum, brown sugar, banana liqueur and vanilla bean ice cream.

Wine and Cocktails

Specialty & Seasonal Cocktails‌

8.75 Crescent City Cooler This refreshing mix of guava infused Cruzan Rum, fresh lime and ginger ale—with a dash of bitters—is the perfect cocktail for a hot Summer day in the Crescent City.

7.75 The Adelaide Swizzle Destined to be a classic! New Orleans Amber Rum, freshly squeezed lime juice, Peychaud’s bitters, a splash of soda--plus our secret ingredient

9.00 Sunset on the Rocks Herradura tequila, Rhum Clement Creole Shrubb orange liqueur and citrus juice. A drizzle of pomegranate grenadine completes our signature cocktail for Commander’s Palace in Destin, Florida.

10.75 Hibiscus Martini Hand-crafted Jamaican Hibiscus tea, fresh squeezed lime and Bombay Sapphire come together beautifully to make a cocktail that is as stunningly beautiful as it is delicious and refreshing.

9.75 The Oops! Maker’s Mark, Grand Marnier, Fresh Lime Juice, Peychaud’s Bitters and a dash of Cherry Heering. Watch your step after a couple of these

10.25 Holly Berry Martini A delightful mix of Stoli Citros vodka, Chambord liqueur, Pama pomegranate liqueur and fresh lemon.

8.25 Original Lime Daiquiri The ideal answer for warm weather made with Appleton Special Rum, lime juice, and sugar. Served over crushed ice; it’s reminiscent of a New Orleans snowball

9.75 Whiskey Smash Muddled mint, lemon, sugar, a drop or two of water. Maker’s Mark and crushed ice are added for a real thirst quencher, southern style.

10.75 Watermelon Caipirinha The Caipirinha (“ki-puh-reen-ya”) is the Margarita of Brazil. We’ve added fresh watermelon to this bright, crisp lime and cachaca brandy cocktail. It’s truly remarkable!

10.75 Tequila Mockingbird This amazing cocktail is made with reposado tequila, limoncello, fresh lemon juice, sugar and Angostura bitters. It is every bit as delightful as its name, for which we thank our dear friend Bryan Batt.

9.50 Whoa Nellie Our friend Ted Haigh, a/k/a “Doc Cocktail,” assisted Lally Brennan with the birth of this memorable cocktail during a Mardi Gras party a few years ago. The combination of rye whiskey, dark rum, Cointreau, fresh fruit, and spicy bitters will make you wish there was a parade on the way.

10.50 Belladonna Named for the luxurious day spa operated by our dear friend Kim Dudek, this martini is truly divine. Kim’s famous libation is made with Charbay Blood Orange vodka, Cointreau, fresh lemon juice and cranberry.

9.50 The Papa Doble Ernest Hemmingway’s favorite warm weather libation, made with Cruzan rum, cherry liqueur, fresh lime and grapefruit. A delicious traditional daiquiri on the rocks.

11.75 The Vieux Carre Cocktail This‌ classic from the Carousel Bar at the Monteleone Hotel starts with rye whiskey and Couvoiser and is finished with Benedictine and bitters. Have two and you might think you are on a carousel!

Classic Cocktails‌

9.00 Golden Dawn This drink from the UK circa 1920 was created by the United Kingdom Bartender’s Guild. Calvados, gin, Cointreau, apricot brandy, and orange, this drink is a gift from our friends across the pond.

8.25 Sazerac Sazerac Rye Whiskey, Peychaud’s Bitters, Herbsaint and finished with a twist of lemon. A New Orleans classic. Options: With Lucid Absinthe rinse (+5.75)

8.25 Sidecar This is a big, beautiful drink for a connoisseur of cocktails. Brandy, Cointreau, lemon juice and sugar in perfect proportions.

7.00 Champagne Cocktail Since it became popular in 1862, this effervescent mix of sparkling wine, sugar and bitters has been guaranteed to set a celebratory mood.

8.00 Old Fashioned Muddled orange and cherry with bitters and sugar form the base for this enigmatic classic. Then add Bourbon or Rye whiskey for the kick. Or have it like Ella does—with Scotch.

10.75 Original Mai Tai We use Trader Vic’s recipe for the King of the “Tiki” drinks. Gold and dark rum, oregeat, lime juice, and Orange Curacoa will definitely get everyone in the party spirit.

9.00 Blood and Sand Scotch, Cherry Herring, Sweet Vermouth, and Orange combined in a romantic cocktail, named for the 1922 Rudolph Valentino movie.

8.25 French 75 Named for the 75mm French cannons that helped win World War I, the base for this lovely cocktail is sparkling wine with sugar and lemon. Choose gin or brandy to finish yours off.

9.50 Manhattan This classic was introduced at the Manhattan Club in the 1870’s, during a banquet hosted by Sir Winston Churchill’s mother. Sweet vermouth and bitters are mixed with whiskey and served up or on the rocks. Choose the contemporary favorite Bourbon, a nice smoky Scotch, or have it with classic Rye whiskey.

Wines by the Glass‌

Champagne & Sparkling Wine

GH Mumm Brut Rosé Options: 1/2 glass 3oz (12.00) , Full glass 6oz (24.00)

Duval-Leroy Cuvée Paris Brut, Champagne Options: 1/2 glass 3oz (9.00) , Full glass 6oz (18.00)

2004 Commander’s Palace Cuvée Brut Options: 1/2 glass 3oz (7.00) , Full glass 6oz (14.00)

François Montand Blanc de Blancs Options: 1/2 glass 3oz (5.00) , Full glass 6oz (10.00)

Gruet Brut Rosé, New Mexico Options: 1/2 glass 3oz (4.00) , Full glass 6oz (8.00)

White and Rosé

2008 Casal Garcia Vinho Verde Rosé Options: 1/2 glass 3oz (4.00) , Full glass 6oz (8.00)

2007 Borgo Belvedere Pinot Grigio Options: 1/2 glass 3oz (4.75) , Full glass 6oz (9.50)

2007 Domaine de la Vinçonnière Muscadet du Sèvre et Maine Options: 1/2 glass 3oz (4.50) , Full glass 6oz (9.00)

2007 Terrace Heights Estate Sauvignon Blanc, Marlborough NZ Options: 1/2 glass 3oz (5.50) , Full glass 6oz (11.00)

2007 Château Peyruchet Bordeaux Sauvignon Blanc/Sémillon Options: 1/2 glass 3oz (4.75) , Full glass 6oz (9.50)

2006 Monchhof Reisling Spätlese “Ürziger Würzgarten”, Mosel Options: 1/2 glass 3oz (6.00) , Full glass 6oz (12.00)

2007 Verget du Sud Roussanne Options: 1/2 glass 3oz (6.25) , Full glass 6oz (12.50)

2007 Commander’s Palace Chardonnay Options: 1/2 glass 3oz (4.25) , Full glass 6oz (8.50)

2007 LIOCO Chardonnay Sonoma County, California Options: 1/2 glass 3oz (7.00) , Full glass 6oz (14.00)

2006 Dme. Thierry et Pascal Matrot “les Chevalières” Meursault Options: 1/2 glass 3oz (9.00) , Full glass 6oz (18.00)

2007 Domaine Pichot Vouvray Sec Options: 1/2 glass 3oz (4.75) , Full glass 6oz (9.50)

2007 Michel Ferraton Père et Fils Condrieu, Rhône Valley Options: 1/2 glass 3oz (11.00) , Full glass 6oz (22.00)

Red

2007 Georges Duboeuf Beaujolais Fleurie Options: 1/2 glass 3oz (4.00) , Full glass 6oz (8.00)

2006 Etude Pinot Noir, Carneros “Cuvée Gérard Potel” Options: 1/2 glass 3oz (8.00) , Full glass 6oz (16.00)

2006 Robert Foley Charbono, Napa Valley, California Options: 1/2 glass 3oz (7.00) , Full glass 6oz (14.00)

2007 Domaine les Grands Bois Côtes du Rhône Options: 1/2 glass 3oz (5.25) , Full glass 6oz (10.50)

2007 Commander’s Palace Merlot Options: 1/2 glass 3oz (4.50) , Full glass 6oz (9.00)

2007 Wines of Substance Merlot, Columbia Valley, Washington Options: 1/2 glass 3oz (5.50) , Full glass 6oz (11.00)

2005 Heredad Ugarte Rioja Crianza Options: 1/2 glass 3oz (6.50) , Full glass 6oz (13.00)

2007 Adelina Shiraz, Claire Valley, Australia Options: 1/2 glass 3oz (9.00) , Full glass 6oz (18.00)

2007 Commander’s Palace Cabernet Sauvignon, California Options: 1/2 glass 3oz (4.75) , Full glass 6oz (9.50)

2005 Rubicon Estate “Cask” Cabernet Sauvignon, Rutherford Options: 1/2 glass 3oz (10.00) , Full glass 6oz (20.00)

2005 Durigutti Malbec Reserva, Mendoza Options: 1/2 glass 3oz (8.00) , Full glass 6oz (16.00)

Port Wines‌

19.00 Gould Campbell 1975

25.00 Gould Campbell 1980

24.00 Gould Campbell 1983

23.00 Gould Campbell 1985

16.00 Rozés 1994

12.00 Dow’s 1994

12.00 Sandeman 1994

12.00 Smith Woodhouse 1994

14.00 Quinta do Crasto 2000

17.00 Warre’s 20yr tawny “Otima”

14.00 Dow’s 10yr tawny

8.00 Fonseca Bin No.27

Dessert Wines‌

16.00 Chateau Gravas 2005 Sauternes

12.00 Quady “Essencia” Orange Muscat, California

12.00 Quady "Elysium" Black Muscat, California

12.50 Yalumba “Museum Show Reserve” Muscat, Australia

22.00 Chambers Rosewood Vineyards Muscat, Australia

Grappas‌

11.00 L. Inga “Gavi di Gavi”

11.00 Fantinel Suprema “Refosco” Cask aged

14.00 Jacopo Poli Tocai

16.00 Jacopo Poli Moscato

18.00 JP Amarosa di Vespaiolo

Fine Brandies & Digestifs‌

Cognac

11.00 Courvoisier VSOP

30.00 Courvoisier XO

16.00 Kelt VSOP

11.00 Remy Martin VSOP

50.00 Remy Martin “Extra”

25.00 Remy Martin “Excellence” XO

175.00 Remy Martin Louis XIII

25.00 Hennessey XO

11.00 Hennessey VSOP

22.00 Park Reserve

14.00 Park VSOP

30.00 Park Premier Cru

18.00 Park XO

14.00 Tiffon XO

22.00 Martell Cordon Bleu

Armagnac/Bas Armagnac

11.00 Larressingle VSOP

19.00 Kelt Chateaux de St. Aubin

26.00 Darroze “Réserve Spéciale”

40.00 Darroze 1979 Domaine de Salié

Other Brandies‌

10.00 Calvados Morin

13.00 Calvados Drouhin “Sélection”

10.00 Bénédictine

10.00 Bénédictine and Brandy “B&B”

11.00 Grand Marnier “Cordon Rouge”

11.00 Grand Marnier “Navan”Madagascar vanilla infused Cognac

40.00 Grand Marnier “Cent Cinquantenaire” 150th Anniversary Cuvée

Sherry Wines

10.00 Lustau “Escuadrilla” Amontillado

12.00 Lustau “Don Nuño” Dry Oloroso

12.00 Lustau “Península” Palo Cortado

12.00 Lustau East India Solera (sweet)

Fine Scotch Whisky‌

13.00 Laphroaig 10yr

15.00 Macallan 12yr

15.00 Glenfiddich 15yr “Solera Reserve”

15.00 Ardbeg 10yr

15.00 Bowmore 17yr

17.00 Talisker 10yr

17.00 Oban 14yr

30.00 Glenmorangie 18yr

55.00 Oban 32yr “Extremely Rare”

Small Batch Bourbon/Rum‌

10.00 Basil Hayden’s 8yr Bourbon

14.00 Booker’s “True Barrel Bourbon”

11.00 Knob Creek 9yr Bourbon

13.00 Ron Zacapa “Centinario” 23 year aged rum

10.00 Cruzan Single Barrel St. Croix estate rum

13.00 Old New Orleans 10 year

Passover

90.00 Spring Tomato and Cucumber Salad Ceviche of local tomatoes and cucumber with ripped basil, tarragon, citrus infused olives oil, and lemongrass powder mv reserve de lavernette brut nature gamay ay blan de noirs beanjolais

90.00 Potato, Leek and Artichoke Vichyssoise A decadent puree of potatoes and leeks with turned artichoke, poached garlic, thyme and braised fingerling potatoes

90.00 Sidecar Cocktail Brandy, orange liqueur and fresh pressed lemon with a sugared rim

90.00 Duck and Matzo Ball Soup Tender braised duck and poached matzo ball dumplings in a fre roasted duck consonme

90.00 Char Grilled Texas Quail Red quinoa, kasha, and wild rice with baby vegetable and cherry-apple compote

90.00 Braised Leg of Spring Lamb Fall off the bone tender leg of lamb with horseradish infused duchess potatoes and spicy red wine jus

90.00 Matzo Coconut Bar sweetened matzo layered with shredded coconut, pecans, pistachios, cinnamon and white chocolate with brandy and coconut milk punch henri giraud solera a ratafia de chaampagne, ay, Franch

90.00 Optional Wine Pairing Per Person In order to best serve you, we ask that all member of the party order the tastring menu with no substitutions

Menu for Commander's Palace Restaurant

Brunch

Chef Tory McPhail’s Jazz Brunch Special‌

Eye Openers‌

Brunch Trimmings‌

Soups & Appetizers‌

Entrees‌

Desserts‌

Lunch

Appetizers‌

Soups & Salads‌

Entrees‌

Desserts‌

Commander’s 3 Course Selections‌

Good and Hearty‌

Today’s 2 Course Lunch Specials‌

Entrees‌

Sides‌

Dinner

Appetizers‌

Soups & Salads‌

Entrees‌

Side Dishes‌

Chef Tory’s Playground‌

Chef Tory’s Three Course Specials‌

Entrees

Desserts

À la Carte Desserts‌

Dessert

Wine and Cocktails

Specialty & Seasonal Cocktails‌

Classic Cocktails‌

Wines by the Glass‌

Champagne & Sparkling Wine

White and Rosé

Red

Port Wines‌

Dessert Wines‌

Grappas‌

Fine Brandies & Digestifs‌

Cognac

Armagnac/Bas Armagnac

Other Brandies‌

Sherry Wines

Fine Scotch Whisky‌

Small Batch Bourbon/Rum‌

Passover

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