Menu to Taste

Commander's Palace

Haute Creole · New Orleans · Chef Meg Bickford

Winner of seven James Beard Foundation Awards, Commander's Palace in New Orleans serves Haute Creole cuisine under executive chef Meg Bickford. Housed in an 1890s Victorian mansion in the Garden District, the kitchen prepares classic New Orleans dishes including turtle soup finished with dry sherry.

1403 Washington Ave, Garden District, New Orleans, LA 70130, New Orleans

  • 7x James Beard Award Winner

Menu

Dishes

  • Crispy Des Allemands Catfish (46) — Crispy corn dusted Louisiana catfish with a salad of local tomatoes, barbequed red onions, crispy capers, and summer squash gribiche
  • Chargrilled Tasso Brined Pork Tenderloin (46) — Roasted summer squash, charred kale, Creole cream stone ground grits, soft poached hen's egg, sauce Béarnaise and Tchoupitoulas demi glace
  • Ice Cream Parfait (110) — Hand-crafted vanilla ice cream layered with candied pecans, sweetened whipped cream, sticky praline syrup
  • Grilled Tournedos of Black Angus Beef (59) — Harris Ranch beef tournedos over garlic & herb roasted mushrooms, whiskey smoked onions, Creole smashed new potatoes and Marchand de Vin
  • Louisiana Heirloom Pepper Shrimp Curry (47) — Wild white shrimp simmered with young okra, charred heirloom peppers, sweet carrots, eggplant and cassava in a spicy curry of dried Louisiana shrimp, summer lime and young coconut. Eat Fit Approved
  • Commander's Crisp Romaine Salad (18) — Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing
  • Patty Pan Squash & French Feta Tart (18) — Lemon roasted Louisiana patty pan squash & caramelized sweet onions in savory herb custard with briny feta Valbrese, crispy olive tapenade and warm early summer tomato-brown butter vinaigrette
  • BBQ Pork Shoulder (16)
  • James Beard Awards (7)
  • Pork Belly Burnt Ends (22) — Citrus braised pork belly and caramelized onions smothered in blueberry pecan bbq over lemon whipped Creole cream cheese stuffed crepe with candied jalapeños and ripped mint

Tasting Menu

  • Tasting menu (from) (85)
  • Chef's Playground Tasting Menu (75) — Five to six course seasonal journey from traditional to experimental Creole

Cocktails

  • Wines by the Glass (40)
  • Commander's Sazerac (16) — House interpretation of the New Orleans classic
  • 25¢ Martini (0.25) — Legendary lunch special: classic martini with entrée purchase (limit 3, lunch only)

Wines

  • Chef's Playground Wine Pairing (50) — Five-wine pairing to complement the tasting menu

The Experience

A formal and lively room in a historic setting and built around the chef's counter. The meal is structured around classic service. A good fit for celebrations.

  • Occasion: Celebration
  • Atmosphere: Formal, Lively
  • Format: Classic
  • Setting: Historic, Chef's counter

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