Commander's Palace
Starters
Eggs Sardou
48
Two soft poached hen’s eggs with chili hollandaisenestled in crispy cornfried artichoke hearts overgarlicky spinach, Parmesan and Herbsaint coulis
Cochon De Lait Eggs Benedict
46
16-hour barbecued shoulder of pork overwarm buttermilk biscuits, sauce forestière withroasted mushrooms, caramelized onions,soft poached hen’s eggs and tasso hollandaise
Bananas Foster Pain Perdu
44
Boozy rum caramel drenched bananas overgriddled Leidenheimer French bread stuffed withwhipped New Roads pecan praline custard andburnt orange-white chocolate crème anglaise
Cast Iron Roasted Wild White Shrimpsourcing signal
49
Herb & garlic marinated Gulf shrimpover jeweled wild rice with cherry tomatoes,navel orange, tender summer squashand ruby beet coulis
New Roads Pecan Crusted Fish
56
Prosecco poached jumbo lump crab over spiced pecan crusted fish with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream
Grilled Tournedos of Black Angus Beefsourcing signal
59
Creekstone Farms beef tenderloin over black truffle Creole cream cheese stone ground grits, crispy crushed red pepper oven dried kale and brandied mushroom peppercorn demi glace
Crispy Pork Jowl
52
Citrus cured and confit’d Beeler’s Farm pork jowl over Cajun smoked pork neck backbone stew withpepper jelly glazed brussels sprouts, gold cauliflower and pickled purple cabbage
desserts
31
Creole Bread Pudding Soufflé
Housemade Ice Cream
31
A daily selection of handspun ice cream in a pecan Florentine tuile
Southern Style Pecan Pie à la Mode
31
Vanilla & sugarcane infused custard pie with New Roads pecans in a handmade pie crust, chocolate and salted caramel, served with house-spun vanilla bean ice cream
Creole Cream Cheese Cheesecake
31
Housemade Creole cream cheese cheesecake with a honey graham crust chocolate lattice & sticky caramel sauce
Piety & Desire Chocolate Dessert du Jour
31
Seasonal inspirations from the Commander's Palace pastry shop, using local Piety & Desire chocolate
Classic Bloody Mary
31
Spiked table-side with "ice block" vodka.
Turtle Soup
38
The authentic Louisiana favorite with
Café Pierre Lacquered Texas Quail
31
Broken Arrow Ranch quail stuffed with charred chili smoked pork boudin over tangy bacon and apple cider braised cabbage with Crystal hot sauce pulp and Grand Marnier Cognac jus
Garlic Wilted Spinach
9
Black Pepper Cane Syrup Bacon
13
Corn, Asparagus, Grilled Kale & Leeks
10
Two Poached Eggs & Hollandaise
12
Creole Cream Cheese Stone Ground Grits
10
Warm Buttermilk Biscuits
10
Prosecco Poached Jumbo Lump Crab
22
Commander'S Eye Openers
Mimosa
11
Classic Bloody Mary
11
Our award-winning Bloody Mary
Limoncello Spritz
10
Brighten up your day with this lemon-y libation!
Brandy Milk Punch
10
A boozy New Orleans Brunch classic
Appetizers
Wild White Shrimp Remouladesourcing signal
15
Crab boil poached Gulf shrimp dressed with sauce rémoulade over spicy local greens with shaved radish and Louisiana citrus
Shrimp & Tasso Henican
15.50
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc
Hickory Smoked Cauliflower
14
Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Tomatoes & Watermelon
14.50
Spanish olive oil marinated summer tomatoes with compressed watermelon, torched Robiola Bosina,oven dried crushed red pepper crusted kale chips,preserved lemon vinaigrette and pepita-chèvre pistou
Turtle Soup au Sherry
12
The authentic Louisiana favorite with
Commander's Creole Gumbo
12
Rich stock slow cooked in a dark cast iron roux with regional ingredients spiked with toasted garlic, Creole seasonings and local hot sauce
Soup Du Jour
11
Varied cooking techniques combined with fresh seasonal ingredients.
Soup 1-1-1
13
A demitasse tasting of all three soups.
Commander's Crisp Romaine Salad
12
Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.
Sweet & Spicy Summer Salad
13
Thinly shaved batons of crisp green apple and fennel with spicy arugula tossed in smoked Johnsdale Farms blackberry vinaigrette topped with coconut oil roasted almond-oat granola over lemon buttermilk chèvre
Creole Spiced Gulf Fish
35
Cast iron seared Gulf fish with cremini mushrooms,grilled artichoke hearts, Brabant potatoes, sweet peas and Absinthe frappé
Cast Iron Roasted Wild White Shrimpsourcing signal
34
Herb & garlic marinated Gulf shrimp over jeweled wild rice with cherry tomatoes, navel orange, tender summer squash and ruby beet coulis
Tournedos of Black Angus Beefsourcing signal
44
Chargrilled beef tenderloin over garlic & herb roasted mushrooms, whiskey smoked onions, Creole smashed new potatoes, and Marchand de vin
Chargrilled Chicken Thighs
23
Chargrilled chicken thighs marinated in tangy mustard & whipped tahini yogurt over pickled summer vegetables, chimichurri and briny feta
Collard Green Spanokopita
28
Crispy baked phyllo dough stuffed with French feta creamed collard greens over horseradish spiked spring onion aïoli with first harvest Louisiana red beans, pickled squashand roasted St. Francisville chestnut mushrooms
Sides
Garlic Wilted Spinach
7
Creole Smashed New Potatoes
8
Charred Chili Smoked Pork Boudin
8
Prosecco Poached Louisiana Jumbo Lump Crab
19
CHEF MEG'S CLASSIC CREOLE LUNCHEON — $49
Cochon de Lait Tostada
23
Garlic & hot sauce rubbed fall apart 18-hour smoked pork shoulder on a crisp tortilla with smoky boudin, silky red bean puree, pickled corn & okra chow chow, crumbled Cotija and charred poblano aioli
Lunch Libations
Classic Daiquiri
5
The Crescent City Cooler
5
Rum, guava, freshly squeezed lime, bitters, ginger ale
Featured Wines
True Coast
7.99
Desserts
Creole Bread Pudding Soufflé
11
"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream
Housemade Ice Cream
10
A daily selection of old-fashioned ice cream served in a Pecan Florentine tuile
Pecan Pie à la Mode
10
Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce.
Creole Cream Cheese Cheesecake
12
Housemade Creole cream cheese cheesecake with a honey graham crust, chocolate lattice& sticky caramel sauce
Piety & Desire Chocolate Dessert du Jour
12
Seasonal inspirations from the Commander's Palace pastry shop, using local Piety & Desire chocolate
Starters
Shrimp & Tasso Henican
15.50
Wild Louisiana white shrimp stuffed with housemade tasso ham, pickled okra, sweet red onions, five pepper jelly and Crystal hot sauce beurre blanc
Hickory Smoked Cauliflower
14
Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Pomegranate Molasses Glazed Colorado Lambsourcing signal
16
Tender morsels of harissa spiced 16 hour-braised lamb shank over crispy garlic-herb confit eggplant and fresh pomegranate with black sesame & foie gras tahini
Soups & Salads
Turtle Soup au Sherry
12
The authentic Louisiana favorite with veal fond, egg and crushed lemon ~Finished tableside with a splash of aged Sherry
Soup du Jour
11
Varied cooking techniques combined with fresh seasonal ingredients
Commander’s Creole Gumbo
12
Slow cooked stock with garlic, Creole seasonings and local hot sauce
Soups 1-1-1
13
A demitasse tasting of all three soups
Commander’s Crisp Romaine Salad
12
Hearts of romaine, grated Parmesan, pressed egg, crispy bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing
Sweet & Spicy Summer Salad
13
Thinly shaved batons of crisp green apple and fennel with spicy arugula tossed in smoked Johnsdale Farms blackberry vinaigrette topped with coconut oil roasted almond-oat granola over lemon buttermilk chèvre
ENTRÉES
35
Crispy Pork Cheeks & Summer Tomatoes
Double Cut Duroc Pork Chopsourcing signal
45
Chargrilled 14 oz. Creole spiced pork chop, tasso brined for 48 hours over citrusy chermoula-spiced vinaigrette dressed jeweled wild rice with toasted pistachios, grilled pineapple compote and smoky pepita, basil and chèvre pistou
Black Sesame & Sunflower Gulf Fish
39
Cast iron seared Gulf fish over Creole tomato rouillewith housemade andouille sausage studded first harvest Louisiana red beans, garlic wilted baby spinach, sweet peas and confit garlic
Pecan Crusted Gulf Fish
43
Prosecco poached Louisiana jumbo lump crab over spiced New Roads pecan crusted fish with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream
Rémoulade Spiced Wild White Shrimpsourcing signal
36
Dried rémoulade spice marinated cast iron seared Gulf shrimp over roasted sweet summer corn-poblano relish with cider vinegar pressed mirliton,lemon-charred young okra and summer squash velouté
Chargrilled Creekstone Farms Black Angus Beefsourcing signal
56
Creole spiced 8 oz. center cut beef tenderloin oversmokey beef fat smashed sweet potatoes with charred red cabbage,pickled sweet onions, tangy salsa verde and Marchand de vin
Sides
Garlic Wilted Spinach
9
Tangy Bacon & Apple Cider Braised Cabbage
9
Charred Chili Smoky Pork Boudin
9
Sauté of Sweet Corn, Grilled Kale, Asparagus & Leeks
10
Prosecco Poached Louisiana Jumbo Lump Crab
19
CHEF MEG"S THREE COURSE OFFERINGS
Collard Green Spanokopitasourcing signal
39
Crispy baked phyllo dough stuffed withFrench feta creamed collard greens over horseradish spikedspring onion aïoli with first harvest Louisiana red beans,roasted St. Francisville chestnut mushrooms,pickled summer squash and Georgia peach compote
Rémoulade Spiced Wild White Shrimpsourcing signal
48
Dried rémoulade spice marinated cast iron seared Gulf shrimp over roasted sweet summer corn-poblano relish with cider vinegar pressed mirliton, lemon-charred young okra and summer squash velouté
Café Pierre Painted Texas Quail
54
Charred chili smoked pork boudin stuffed quail over tangy bacon and apple cider braised Creole choucroute with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus
Desserts
Creole Bread Pudding Soufflé
11
"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream
Housemade Ice Cream
10
A daily selection of old-fashioned ice cream served in a Pecan Florentine tuile
Southern Style Pecan Pie à la Mode
10
Vanilla & sugarcane infused custard pie with roasted New Roads pecans, warm chocolate and salted caramel
Creole Cream Cheese Cheesecake
10
Housemade Creole cream cheese cheesecake with a honey graham crust, chocolate lattice & sticky caramel sauce
Piety & Desire Chocolate Dessert du Jour
12
Seasonal inspirationsfrom the Commander's Palace pastry shop, using local Piety & Desire chocolate
Holy Trinity
15
trinity infused gin | benedictine | lime
Fuzzy Buffalo
12
bourbon | basil | peach | lemon
Tequila Mockingbird #2
14
reposado tequila | limoncello | lemon | bitters
Gold Rush
17
Cranberry Bourbon Punch
15
bourbon | vermouth | cranberry | rosemary
Under-Currant
12
cassis | aperol | pineapple | prosecco
5 oz / 2.5 oz
Extra-Brut, Champagne, France 2010
M/V
5 oz / 2.5 oz
2018
Fruity & Off-Dry
6 oz / 3 oz
Sourgal | Moscato d'Asti, DOCG, Piedmont 2023
Sweet & Stickys
3 oz / 1.5 oz
2018
Menu as captured Sep 3, 2026 · source ↗
We hold 151 venues in New Orleans, LA and could score 63 of them. Positions are counted against those 63.
v1.7.4 18.2/100 = sourcing 12.5/50 (named-farm 2 distinct [creekstone-farms (processor/commodity) x0.25, unresolved (data error — see venue flags)], named-region 3 distinct, attribute 3 distinct of 4 [class=breed-word x0.50, class=graded-spec x0.00, class=species-name x0.00], buzzword 0 distinct) + farm partners 5.3/20 (best: creekstone-farms at 26.3, linked by a named-farm claim) + registry 0.0/12 (none listed) + press 0.5/18. DATA ERROR: PARTIALLY UNLINKED: 1 named-farm signal(s) with no venue_farms.signal_id citation — scored at the neutral 0.6 weight: Chargrilled Creekstone Farms
farm
Creekstone Farms
Named farm“with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream Grilled Tournedos of Black Angus Beef 59 Creekstone Farms beef tenderloin over black truffle Creole cream cheese stone ground grits, crispy crushed red pepper oven dried kale and”
Creekstone Farms Premium Beef ↗
on the menu · source ↗
Chargrilled Creekstone Farms
Named farm“over roasted sweet summer corn-poblano relish with cider vinegar pressed mirliton,lemon-charred young okra and summer squash velouté Chargrilled Creekstone Farms Black Angus Beef 56 Creole spiced 8 oz. center cut beef tenderloin oversmokey beef fat smashed sweet potatoes”
on the menu · source ↗
seafood
Gulf shrimp
Named region“with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus Wild White Shrimp Remoulade Crab boil poached Gulf shrimp dressed withsauce rémoulade over spicy local greens withshaved radish and Louisiana citrus (Additional”
on the menu · source ↗
protein
Colorado lamb
Named region“florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus Pomegranate Molasses Glazed Colorado Lamb 16 Tender morsels of harissa spiced 16 hour-braised lamb shank over crispy garlic-herb confit eggplant and fresh pomegranate”
on the menu · source ↗
Black Angus
Attribute“pecan crusted fish with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream Grilled Tournedos of Black Angus Beef 59 Creekstone Farms beef tenderloin over black truffle Creole cream cheese stone ground grits, crispy crushed red pepper”
on the menu · source ↗
Angus
Attribute“crusted fish with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream Grilled Tournedos of Black Angus Beef 59 Creekstone Farms beef tenderloin over black truffle Creole cream cheese stone ground grits, crispy crushed red pepper oven”
on the menu · source ↗
Duroc
Attribute“spring onions, roasted eggplant-sweet potato caponata, pickled watermelon rindand Spanish olive oil compressed summer tomatoes Double Cut Duroc Pork Chop 45 Chargrilled 14 oz. Creole spiced pork chop, tasso brined for 48 hours over citrusy chermoula-spiced vinaigrette dressed”
on the menu · source ↗
produce
Georgia peach
Named region“spikedspring onion aïoli with first harvest Louisiana red beans,roasted St. Francisville chestnut mushrooms,pickled summer squash and Georgia peach compote Rémoulade Spiced Wild White Shrimp 48 Dried rémoulade spice marinated cast iron seared Gulf shrimp over roasted sweet”
on the menu · source ↗
sourcing
Osetra
Attribute“Mirliton & Summer Squash Velouté Chilled soup of young coconut, Louisiana blue crab roe and local mirliton with pickled spring onions & Osetra caviar Chesapeake Bay Scallop Crudo Thinly sliced scallops under local watermelon granita with watermelon nước chấm and black sesame”
on the menu · source ↗
See the week▾
| Sunday | 10am – 2pm |
|---|---|
| Monday | Not listed |
| Tuesday | Not listed |
| Wednesday | Not listed |
| Thursday | Not listed |
| Friday | Not listed |
| Saturday | 11am – 2pm |
“Not listed” means the day was absent from the schedule we read — usually closed, but we never saw it stated, so we don’t claim it.
Page states hours vary / are seasonal
Hours checked Aug 29, 2026 · source ↗ · this venue's hours vary, so we're not calling it open or closed · Always worth confirming with the restaurant.
Book on Tock ↗link checked Aug 29, 2026
Coverage
- Eater New Orleans restaurant guide entry: Commander's Palace ↗
Eater New Orleans
Press