Chef David Cunningham's Creole Favorites

Commander's Turtle Soup - A classic spiked with sherry

Wild Gulf Fish Lyonnaise - Shallot & oyster mushroom confit, Florida tomato concassé, and artichokes hearts with baby arugula and charred tomato butter

Creole Bread Pudding Soufflé - Crowned with whiskey cream

36

Commander’s Specials

Price of Entrée includes a choice from Soup & Salads, Entrée and Dessert

Entrées

AGAVE JELLY BARBEQUED FLORIDA WAHOO
West Indies marinated Jumbo Lump Blue Crab, Hearts of palm,
Tabasco mango ribbons, papaya, avocado,
plantain chips & spiced sugarcane vinaigrette 39

BLACK GROUPER & CAVIAR
Over a succotash of morel mushrooms, Florida tomatoes,
house smoked Tasso, wild ramps, and local farmer beans    38

CRISPY APALACHICOLA SOFTSHELL CRAB
 Breaux Bridge crawfish dirty rice, mirlitons
grilled sweet peppers, smoked jalapeno mango butter
and charred citrus rouille  36

LOUISIANA CRAWFISH MAQUE CHOUX
Rich and creamy Cajun stew of fresh corn, okra, peppers
and onions with jasmine rice, house smoked bacon and pressed bay leaf oil   36

WHOLE FRIED FLORIDA FLOUNDER
Lyonnaise sweet potatoes, baby arugula, sweet peppers,
barbequed red onions, smoked local tomatoes, spiced pecans
 and Guava cayenne ketchup   37

Desserts
Your Dessert Menu will be presented; however, the following
desserts must be ordered in advance and
 include an additional $3 for a complete meal

CREOLE BREAD PUDDING SOUFFLÉ
“The Queen of Creole Desserts”

MILK AND COOKIES
Brandy milk punch “cream ice” with Kahlua triple chocolate cookie
vanilla cardamom tuille and coconut macaroon

KEY LIME MERINGUE MILLE-FEUILLE
Crisp graham cracker meringue layered with key lime mousse,
  condensed milk crème anglaise and sorrel flower syrup

Little Tastes

EMERALD COAST SEAFOOD CAKE
Roasted grouper, Gulf shrimp and jumbo lump crabmeat
with a smoked soft-shell crab and Spanish saffron fondue,
and fire roasted shellfish oil   12

TRUFFLED BREAUX BRIDGE CRAWFISH GNOCCHI
 Black summer truffles, fresh morel mushrooms,
house smoked Tasso cream and shaved Vella Dry Jack cheese 14

CRISPY “13 MILE” OYSTERS BLT
 Pecan smoked bourbon braised pork belly, green tomato jam,
 radicchio and horseradish 3 mustard glaze  10.5

SHRIMP & TASSO CORNDOGS
Crystal hot sauce beurre blanc, pickled okra
curly endive and five pepper jelly   9.5

 FLORIDA GULF FISH CEVICHE
Local seafood with the flavors of key lime and sugarcane
 with tropical fruit chips  10

Soups & Salads

COMMANDER'S TURTLE SOUP - A classic spiked with sherry   8

GULF COAST SEAFOOD & OKRA GUMBO- Jasmine rice and Plaisance filé   8

ACADIAN STYLE CRAWFISH BISQUE
Crawfish & green onion boullette, crawfish dust & crawfish oil   8

SOUPS 1-1-1
A demi serving of three soups: Gumbo, Turtle & Soup du Jour 8.5

THE CHOPPED SALAD
Red romaine, house bacon, pressed egg, grape tomatoes,
 parmesan cheese straw and cayenne avocado dressing    8

INDIAN RIVER RUBY RED GRAPEFRUIT SALAD
Florida citrus, fresh hearts of palm, shaved fennel and baby lettuces
 tossed in a Rhum Clement Creole Shrub brown sugar vinaigrette   8.5

FLORIDA TOMATO SALAD
Vine ripe, yellow, cherry, grape, roma & crispy green tomatoes,
 crab boil mozzarella, cucumber ribbons, and black olive oil    8.5

Entrées Ala Carte

PECAN CRUSTED GULF FISH
Champagne poached jumbo lump crab, poached avocado,
grilled sweet corn, spiced pecans and crushed corn sauce     32

GULF SHRIMP HAUTE CREOLE
C&D Mills stone ground grits with roasted Florida tomatoes and
house made Tasso, fire roasted peppers, caramelized fennel,
sauce Creole and rosemary dust  29

WILD GULF FISH LYONNAISE
Shallot & oyster mushroom confit, Florida tomato concassé,
and artichokes hearts with baby arugula and charred tomato butter  28

CAST IRON SEARED HARRIS RANCH STRIP
Three potato Boulanger, caramelized onions, baby spinach
white truffle butter and sauce forestiere  36

TOURNEDOS OF BEEF AND BLUE CRAB
 Creole cream cheese smashed potatoes, wild mushrooms, brûléed onions,
roasted tomato jam and Tamarind Worcestershire demi-glace    37

VEAL CHOP TCHOUPITOULAS
Herb roasted sweet potatoes, caramelized shallots, grilled peppers
and oyster mushrooms with honey green peppercorn glaze  42

Side Dishes

Three Potato Boulanger 6.5

Goat Cheese Stone Ground Grits 7.5

Creole Cream Cheese Smashed Potatoes 6.5

Toasted Garlic Wilted Spinach 6.5

Herb Roasted Foraged Mushrooms 7.5

[Chef David Cunningham is greatly commited to using the freshest local and seasonal ingredients and changes the menu nearly every day. We do our best to keep up with menu changes online, but please note that this is a sample menu and it is subject to change. Please call (850) 337-8555]