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

A Commander’s classic spiked with a splash of sherry

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

“The Queen of Creole Desserts” Finished tableside with whiskey cream sauce

St. Germain, Tanqueray Gin, basil, and sparkling wine

Fresh peaches crushed with sparkling wine

A brunch favorite

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

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

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

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

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

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

Varied​ cooking techniques combined with Chef’s selection of farm fresh produce

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

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

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

Wild Louisiana white shrimp stuffed with spicy Cajun ham tossed in Crystal hot sauce with pickled okra and five pepper jelly

Price of Entrée denotes Appetizer, Entrée and Dessert

A Commander’s Palace Favorite Prosecco poached Louisiana crabmeat, spiced pecans, and crushed corn sauce

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

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

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

Warm buttermilk pancakes with sliced bananas, candied pecans, white chocolate crumbles, Baileys Irish whipped cream, and Jameson spiked sugarcane syrup

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

Spiced pecan crusted quail with apple brandy and breakfast sausage dressing over bacon wilted cabbage and apple jack jus

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

A Southern cobbler layered with braised autumn apples, rolled oats, candied pecans, and honey streusel finished with artisanal ice cream

Must be ordered 20 minutes in advance

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

Frozen dark chocolate terrine with espresso caramel, white chocolate cookie crumbs, melted milk chocolate ganaché and campfire smoked sea salt

“The Queen of Creole Desserts” Warm whiskey sauce added tableside Must be ordered 20 minutes in advance

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

House made Creole cream cheese cheesecake with a honey graham cracker crust, chocolate lattice, and sticky caramel sauce