Commander's Palace

Cajun/Creole

  • 92
  • 2015 Best Wine List
Share this Restaurant
Overview

Since 1880, Commander’s Palace has defined New Orleans' Creole cuisine daily and during its popular jazz brunch. As Zagat’s most popular restaurant in New Orleans for 18 years counting, the aqua and white façade is iconic and the James Beard-awarded food shines in dishes like chicory coffee-lacquered quail or a dish of wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, 5-pepper jelly and Crystal hot sauce beurre blanc. Please note that Commander's Palace requires business attire. Collared shirts and closed toe shoes required and jacket preferred for gentlemen.

Commander's Palace Commander's Palace Commander's Palace Commander's Palace

ACCOLADES

  • Finalist: James Beard Foundation Outstanding Wine Program 2016
  • 10 Best New Orleans' Restaurants of 2017 — Times-Picayune
  • Modern New Orleans: Best New Orleans Restaurants: Critic's Picks 2016 — New Orleans Times-Picayune
  • Best of Food: Best Creole 2016 — Gambit
  • Best of Food- Best Upscale Restaurant 2015 — Gambit
  • Best of Food- Best Restaurant for Dessert 2015 — Gambit
  • Grand Award 2015 - Wine Spectator
  • Top 10 Restaurants in New Orleans 2014 — Times-Picayune
  • Best New Orleans Restaurant 2014 and 2016 — Gambit
  • Winner: James Beard Award Best Chef South 2013
  • Winner: James Beard Award Outstanding Restaurant 1996
  • Zagat rating 28 out of 30

Menu for Commander's Palace

Dinner Menu

Appetizers

  • Creole Crawfish & Succotash Grilled Breaux Bridge crawfish tails with roasted mushrooms, tomatoes, brandy, and Louisiana soy beans over a fried green tomato
    $13.50
  • Shrimp & Tasso Henican Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, 5 pepper jelly, and Crystal hot sauce beurre blanc
    $11.50
  • Crispy Pork Belly & Oysters Louisiana oysters & braised pork belly with shaved radishes, spinach cream, imported Parmesan, and chili butter
    $12.50
  • Cast Iron Seared Foie Gras Seared Grade “A” Hudson Valley foie gras & foie gras chantilly with mixed spring berries, Bocage honeycomb, Pedro Ximénez Sherry, and a crispy honey cracker
    $18.00

Soups & Salads

  • Turtle Soup A Commander’s classic finished tableside with aged Sherry
    $8.50
  • Gumbo du Jour Rich stock slow cooked with fresh regional ingredients spiked with Louisiana hot sauce
    $8.50
  • Soup du Jour Varied cooking techniques combined with farm fresh produce
    $8.00
  • Soups 1-1-1 A demi serving of three soups: Gumbo, Turtle & Soup du Jour
    $9.50
  • Baby Spinach Salad Tender baby spinach tossed with shaved onions, candied pecans, crumbled blue cheese, and sugarcane vinaigrette
    $8.50
  • Louisiana Strawberry Salad Ponchatoula strawberries, goat cheese, pickled fennel, & toasted pistachios with petite greens and lemon vinaigrette
    $9.50
  • Commander’s Crisp Romaine Salad Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, French bread croutons, shaved Gruyère, and creamy black pepper dressing
    $8.50

Entrées

  • Pecan Crusted Gulf Fish A Commander’s Palace classic with crushed sweet corn, spiced pecans, petite herbs, and Prosecco poached Louisiana blue crab
    $36.00
  • Seared Wild White Shrimp Charred chilies, asparagus, grilled black kale, preserved lemon, shaved daikon radish, & mirlitons with poblano-blood orange butter
    $31.00
  • Cast Iron Seared Gulf Fish Creole tomatoes, English peas, soy beans, smoked corn, and root vegetable succotash with ripped herbs & a rich seafood broth
    $30.00
  • Creole Seafood Bouillabaisse Creole spiced Gulf fish, wild shrimp, oysters, & fresh mussels with toasted garlic, ripped basil, rouille crouton, and Creole tomato courtbouillon sauce
    $34.00
  • White Truffle & Spring Mushroom Arancini A rich vegetarian dish of yellowfoot, shiitake, and oyster mushrooms with aged Parmesan, red beet paint, & pressed white truffles 26.00
    $26.00
  • Creole Spiced Veal Tenderloin Milk-fed veal tenderloin over truffle potatoes, roasted mushrooms, and glace de viande with smoked sea salt & savory tomato jam
    $39.00
  • Filet Mignon of Black Angus Beef Grilled 8oz filet with asparagus, roasted roots, and baby carrots over Creole smashed potatoes with housemade garlic-thyme demi glace
    $40.00

Side Dishes

  • Creole Spiced Crawfish Tails
    $12.00
  • Roasted Spring Vegetables
    $9.00
  • Garlic Wilted Spinach
    $7.00
  • Stone Ground Grits
    $7.00
  • French Potato Purée
    $7.00

A Selection of Artisanal Cheese

  • A Selection of Artisanal Cheese
    One $10.00
    Two $12.00
    Three $14.00

Commander’s Creole Passover

  • Wild Game Bird & Matzo Ball Soup Cypress knee smoked duck, goose, turkey, hen, & quail with tiny handmade matzo boulettes and smoky bone consommé. Wine Pairing: 1992 Cht. Beaux Hauts En Tirage Extra-Brut RD, Russian River Vly
  • Cayenne & Sea Salt Roasted Sweet Potato Salad Crispy & creamy batons of Louisiana sweet potatoes over petite leaves with brown sugar pecans, cast iron roasted shallots, and cinnamon-Tabasco vinaigrette. Wine Pairing: 2011 Comtesse de Chérisey Meursault Bois de Blagny, Burgundy, France
  • Smoky Lemon, Black Pepper, & Rosemary Roasted Veal Garlic grilled artichokes, salted eggplant, and picholine olives with scorched rosemary & charred scallion vinaigrette. Wine Pairing: 2010 Albert Bichot Mercurey Pinot Noir, Côte Chalonnaise, Burgundy
  • Saint 75 (Le Coup De Milieu) St. Germaine Elderflower liquor, Tanqueray gin, crushed citrus, and basil syrup
  • Spicy Mustard Grilled Spring Lamb Grilled grass fed lamb tenderloin & braised belly of lamb over lipstick chilies, spring asparagus, crisp potato kugel with green peppercorn paste and tarragon pesto. Wine Pairing: 2012 Turley Wine Cellars Juvenile Zinfandel, California
  • Chocolate Fudge Cookies & Madeira Soaked April Berries Mead glazed dates, cinnamon marshmallows, spiced honey caramel, coconut pavlova, and white chocolate-pistachio butter. Wine Pairing: 2011 Naufragar Malvasia di Casorzo DOC, Piedmont, Italy

Chef Tory’s Three Course Specials

Entrées

  • Cast Iron Seared Gulf Fish Creole tomatoes, English peas, soy beans, smoked corn, and root vegetable succotash with ripped herbs & a rich seafood broth. Suggested Pairing: 2010 Albert Bichot Mercurey Pinot Noir, Côte Chalonnaise, Burgundy Half $6./ Full $12.
    $38.00
  • Citrus Spiced Speckled Trout Roasted cauliflower & local legumes, pomegranates, ramp cebollitas, yellowfoot mushrooms, and white truffle beet purée. Suggested Pairing: 2012 Foxen Chardonnay Block UU, Santa Maria Valley, California Half $9.25/Full $18.50
    $39.00
  • Praline Lacquered Texas Quail Smoky boudin stuffed quail over bacon braised onions & cabbage with Crystal hot sauce pepper jelly and praline-sugarcane lacquer. Suggested Pairing: 2010 Viña Caneiro Viña de Doade, DO Ribeira Sacra, Spain Half $8.25/Full $16.5
    $40.00

Desserts

  • Creole Bread Pudding Soufflé “The Queen of Creole Desserts” (Must be ordered 20 minutes in advance)
  • Ponchatoula Strawberry Shortcake Sweet Louisiana strawberries layered in a warm buttermilk biscuit with whipped chantilly cream and a dusting of powdered sugar (Must be ordered 20 minutes in advance)

À la Carte Desserts

  • Creole Bread Pudding Soufflé
    $9.50
  • Ponchatoula Strawberry Shortcake
    $9.50
  • Creole Cream Cheese Cheesecake
    $9.50
  • Hand-Crafted Ice Cream or Sorbet
    $8.50
  • Lally’s Praline Parfait
    $8.50
  • Classic Crème Brûlée
    $8.50
  • Pecan Pie à la Mode
    $8.50

Lunch Menu

Appetizers

  • Crispy Pickled Pork & Crawfish Grilled crawfish flambéed with Hennessey cognac, sweet peppers, and toasted garlic over a pickled pork rice cake & smoked Creole tomato butter
    $11.00
  • Shrimp & Tasso Henican Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, 5 pepper jelly, and Crystal hot sauce beurre blanc
    $11.50
  • Oyster & Absinthe “Dome” Briny Gulf oysters poached with bacon, artichokes, tarragon, Swiss absinthe, and a splash of cream - Presented under a flaky pastry shell
    $12.00

Soups & Salads

  • Commander’s Turtle Soup Our famous soup that takes 3 days to make - Finished tableside with aged Sherry
    $8.50
  • Creole Gumbo A rich gumbo spiked with Louisiana hot sauce and Creole seasonings
    $8.50
  • Soup du Jour Varied cooking techniques combined with farm fresh produce
    $8.00
  • 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
  • Baby Spinach Salad Tender baby spinach tossed with shaved onions, candied pecans, crumbled blue cheese, and sugarcane vinaigrette
    $8.50

Entrées

  • Cast Iron Seared Gulf Fish Black skillet seared Gulf fish over a sauté of artichokes, andouille, eggplant, barley, cracked olives, grilled peppers, and smoked tomato butter
    $22.00
  • Ginger Glazed Wild White Shrimp Seared Gulf shrimp over cracked corn-mascarpone grits with a lemongrass shellfish broth, charred chilies, cherry tomatoes, and caramelized Vidalia onions
    $26.00
  • Tuscan Grilled Chicken Pesto marinated chicken, roasted Creole tomatoes, eggplant, charred shallots, confit artichokes, Swiss chard, cracked olives, and marinated white beans with white truffle vinaigrette
    $19.00
  • Praline Lacquered Texas Quail Charred chili & cochon de lait boudin stuffed quail over bacon braised Vidalia onions & cabbage with 5 pepper jelly and praline lacquer
    $26.00
  • Cajun Tenderloin of Pork Tabasco & sugarcane grilled pork over a crawfish boiled vegetable salad with smoked andouille, grilled crawfish, and sauce Tchoupitoulas
    $24.00

Desserts

  • Creole Bread Pudding Soufflé All the richness of Creole bread pudding whipped up into a light soufflé - Finished tableside with warm whiskey cream (must be ordered 20 minutes in advance)
    $9.50
  • Ponchatoula Strawberry Shortcake Sweet Louisiana strawberries layered in a warm buttermilk biscuit with whipped chantilly cream and a dusting of powdered sugar (must be ordered 20 minutes in advance)
    $9.50
  • Lally’s Praline Parfait Hand-crafted ice cream layered in an elegant parfait glass with candied pecans, crisp honey tuile, and sticky praline syrup - Lally Brennan’s favorite dessert
    $9.50
  • Southern Style Pecan Pie Molasses infused custard pie layered with roasted New Roads pecans - Served with house-spun vanilla bean ice cream
    $8.50
  • 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
    $9.50
  • Artisan Made Ice Cream Farm to table inspirations from Commander’s kitchen
    $7.50

Commander’s 3 Course Selections

Chef Tory’S Classic Creole Luncheon

  • Creole Gumbo A rich gumbo spiked with Louisiana hot sauce and Creole seasonings
  • New Orleans Barbecued Gulf Fish Blackened fish filet over jalapeño cracked corn coush-coush, caramelized onions, and charred chilies with red pepper paint & New Orleans barbecue sauce
  • Creole Bread Pudding Soufflé The Queen of Creole Desserts. inished tableside with whiskey cream sauce

Eat Fit Nola

  • Caribbean Watermelon Gazpacho Rum soaked melons puréed with Creole spiced local tomatoes
  • Cast Iron Seared Gulf Fish Black skillet seared Gulf fish over a sauté of artichokes, andouille, eggplant, barley, cracked olives, and grilled peppers, with smoked tomato butter
  • Sorbet du Jour Handcrafted sorbet made of the finest Louisiana fruit and spiced with local flavors

Today’s 2 Course Lunch Specials

Entrées

  • Parmesan Crusted Oyster Chopped Salad An entrée salad of basil marinated local tomatoes, zesty cucumbers, pickled fennel, French bread croutons, smoky red onions, blue cheese crumbles, and creamy anchovy dressing
    $22.00
  • Tuscan Grilled Chicken Pesto marinated chicken, roasted Creole tomatoes, eggplant, charred shallots, confit artichokes, Swiss chard, cracked olives, and marinated white beans with white truffle vinaigrette
    $21.00
  • Creole Cuban Sandwich Fall off the bone tender shoulder of pork over crusty French bread, whipped Creole mustard butter, tasso ham, melted mozzarella, and spicy Creole tomato sofrito
    $17.00

Two Great Wines

  • 2012 Famille Perrin Luberon Blanc
    $5.99
  • 2012 Famille Perrin Ventoux Rouge
    $5.99

Sides

  • Covey Rise Farm Vegetables
    $7.00
  • Cracked Corn-Mascarpone Grits
    $7.00
  • Garlic Wilted Greens
    $7.00
  • Creole Smashed New Potatoes
    $7.00

Our 25¢ Martinis

  • Classic
    $0.25
  • Commander’s
    $0.25
  • Cosmopolitan
    $0.25
  • Ray’s Melon
    $0.25

Brunch Menu

Soups & Appetizers

  • Turtle Soup Wild snapping turtle with rich veal fond, crushed lemon, and aged sherry
  • Commander’s Creole Gumbo Rich stock slow cooked with regional ingredients spiked with Louisiana hot sauce, toasted garlic, and Creole seasoning
  • Soup du Jour Varied cooking techniques combined with Chef’s selection of farm fresh produce
  • Louisiana Strawberry Salad Ponchatoula berries with spiced almonds, chèvre, baby greens, mint, and lemon vinaigrette
  • Spring Market Salad Arugula, mizuna, basil, & sugarcane snap peas with spring beans, spiced goat cheese, liquefied mint, and Grand Marnier soaked citrus
  • The Commander’s Salad Hearts of romaine, parmesan, pressed egg, housemade bacon, French bread croutons, grated Gruyère, & creamy black pepper dressing
  • Key Lime & Strawberry Parfait Ponchatoula strawberries & Key lime whipped Creole cream cheese with rum soaked mango, graham cracker tuiles, and grilled pineapple syrup
  • 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 (Additional $3.50)
  • Crawfish Boudin & 5 Hour Egg Grilled crawfish & smoked chili boudin, crispy sweet potato, hog cracklin’, and Crystal hot sauce hollandaise
  • Smoked Redfish & Cajun Caviar Brined, cured, and smoked redfish on the 1/2 shell over Covey Rise Farm greens, Creole tomatoes, ravigote-hollandaise and ghost pepper infused Louisiana caviar

Entrées

  • Carrot Cake Flapjacks Grated carrots, ginger, brown sugar, and vanilla spiked buttermilk pancakes layered with toasted granola, rum soaked honey, and whipped carrot cake frosting
    $29.00
  • Eggs Pontalba Smoked chicken, tasso, & spring mushroom hash with two poached eggs, chicken fricassee and sauce béarnaise
    $39.00
  • Cochon De Lait Eggs Benedict 12-hour barbecue shoulder of pork over cheddar & bacon biscuits with poached eggs, ripped herb salad, sauce forestière and Crystal hot sauce hollandaise
    $37.00
  • Eggs Louis Armstrong The king of egg dishes named for the king of Jazz Two poached eggs over pickled pork boudin with creamy spicy red bean sauce and grilled green onion hollandaise
    $40.00
  • Pecan Crusted Gulf Fish A Commander’s Palace Favorite. Crushed sweet corn sauce, spiced New Roads pecans, petite herbs, and Prosecco poached Louisiana blue crab
    $39.00
  • Garlic, Lemon, & Black Pepper Shrimp Louisiana wild white shrimp over a sauté of artichokes, andouille, eggplant, barley, cracked olives, sweet peppers, and smoked tomato butter
    $37.00
  • Praline Rum Lacquered Quail Fire roasted chili and cochon de lait boudin over smoky bacon wilted greens with Tabasco pepper jelly & sticky praline syrup
    $40.00
  • Grilled Tournedos of Black Angus Beef A sauté of spring mushrooms, toasted garlic, and grilled onions over country style new potatoes with white truffle jus & foie gras ganaché
    $45.00

Chef Tory McPhail’s Jazz Brunch Special

  • Classic Bloody Mary Our award-winning housemade Bloody Mary mix - Spiked tableside with “ice block” vodka
  • Turtle Soup A Commander’s classic spiked with a splash of sherry
  • Praline Rum Lacquered Quail Fire roasted chili and cochon de lait boudin over smoky bacon wilted greens with Tabasco pepper jelly & sticky praline syrup
  • Creole Bread Pudding Soufflé “The Queen of Creole Desserts” - Finished tableside with whiskey cream sauce

Easter Basket Brunch

  • A Sampeling of Spring Fruit Pineapple, mango, papaya, local strawberries, banana and fresh citrus with lemon yogurt and honey toasted granola
  • A Shortstack of Carrot Cake Flapjacks Candied pecans, warm sugarcane syrup, powdered sugar and carrot cake frosting
  • The Easter Sundae A petite sundae of vanilla ice cream, caramel & chocolate sauce, whipped vanilla cream and an Easter “peep”

Eye Openers

  • Saint 75 St. Germain, Tanqueray gin, basil, and sparkling wine
    $10.75
  • White Peach Bellini Fresh peaches crushed with sparkling wine
    $8.00
  • Brandy or Bourbon Milk Punch A brunch favorite
    $7.50
  • Classic Bloody Mary Our award-winning housemade Bloody Mary mix - Spiked tableside with “ice block” vodka
    $7.25
  • Mimosa Fresh orange juice and sparkling wine
    $8.25

Brunch Trimmings

  • Grilled Crawfish in Smoked Chili Butter
    $12.00
  • Bacon Cheddar Biscuits
    $4.50
  • Sugarcane & Black Pepper Bacon
    $7.00
  • Truffle Scrambled Eggs
    $7.00
  • Garlic Wilted Spinach
    $7.00
  • Pickled Pork Boudin
    $6.00

Desserts

  • Ponchatoula Strawberry Shortcake Sweet Louisiana strawberries layered in a warm buttermilk biscuit with whipped chantilly cream and a dusting of powdered sugar (Must be ordered 20 minutes in advance and is an additional $3 for a complete meal)
  • Creole Cream Cheese Cheesecake Housemade Creole cream cheese cheesecake with a honey graham cracker crust, chocolate lattice, and sticky caramel sauce (Additional $3 for a complete meal)
  • Triple Chocolate Truffle Terrine Swirled European chocolate laced with intense strawberry jam, hog cracklin’ & peanut butter “snow”
  • Creole Bread Pudding Soufflé “The Queen of Creole Desserts” - Warm whiskey sauce added tableside (Must be ordered 20 minutes in advance and is an additional $3 for a complete meal)
  • Southern Style Pecan Pie Molasses infused custard pie layered with roasted New Roads pecans -Served with house-spun vanilla bean ice cream
  • Lally’s Praline Parfait Hand-crafted ice cream layered in an elegant parfait glass with candied pecans, crisp honey tuile, and sticky praline syrup - Lally Brennan’s favorite dessert

1403 Washington Avenue
New Orleans, LA 70130

Get Directions
Details
  • Price Range: $$$
    Atmosphere: Classic/Old School, Lively, Neighborhood Feel
  • Dress Code: Dressy
    Good For: Groups, Outdoor Dining, People Watching
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (504) 899-8221
  • Private Dining Room: Yes