Chef David's Jazz Brunch

Commander’s Palace Bloody Mary

Finished tableside with “ice block” vodka

Turtle Soup

A Commander’s classic

finished tableside with a splash of sherry

Blue Crab Scrambled Eggs and Caviar

Fresh morel mushrooms, buttery brioche toast,

St Andre cheese and Atchafalaya Basin Bowfin roe

Creole Bread Pudding Soufflé

“The Queen of Creole Desserts”

~ Finished Tableside with Whiskey Cream Sauce

42

Soups & Appetizers

Commander’s Turtle Soup
Spiked with sherry

Gulf Coast Seafood and Okra Gumbo
Jasmine rice and Plaisance filé

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

Florida Five Tomato Salad
Yellow, vine ripe, cherry, roma & crispy green tomatoes with crab boil mozzarella, cucumber ribbons, pressed basil and black olive oil

The Commander’s Salad
Hearts of red romaine, cane jelly glazed bacon, pressed egg, parmesan cheese straw and cayenne avocado dressing

New Orleans Shrimp Remoulade
Shrimp boil vegetables, romaine lettuce, preserved lemon and classic Commander’s remoulade sauce

Acadian Style Crawfish Bisque
Crawfish & green onion boullette, crawfish dust & crawfish oil  

Crispy Green Tomatoes & Breaux Bridge Crawfish
Fire roasted spring corn, mirlitons, arugula oil and smoked tomato vinaigrette
(additional $2)

Adelaide’s Spinach Salad
“Pepper jelly” bacon, bourbon spiced pecans, fresh chèvre,
and red onions with Steens molasses vinaigrette

Classic Egg Sardou
A soft poached egg with artichoke heart, creamed spinach
and smoked paprika hollandaise

Entrées

Price of Entrée denotes Appetizer, Entrée and Dessert

Crawfish Hash and Eggs
Sweet potato, Andouille and Louisiana crawfish hash cakes,
soft poached eggs, garlic wilted spinach and wild ramp hollandaise
38

Crispy Apalachicola Soft-shell Crab
Breaux Bridge crawfish dirty rice, mirlitons, grilled sweet peppers,
smoked jalapeno mango butter and charred citrus rouille
36

New Orleans Shrimp and Pancakes
Roasted sweet corn and mirliton pancakes, rosemary lemon butter,
Abita beer aioli and classic New Orleans barbecue sauce
34

Commander’s Veal Grillades and Grits
Saute of oyster mushrooms, whole roasted shallots, charred peppers
and Florida tomatoes with Belle chevre stone ground grits and cabernet Glace de Viande
37

Agave Jelly Barbequed Florida Wahoo
West Indies marinated Jumbo Lump Blue Crab, Hearts of palm, Tabasco mango ribbons,
papaya, avocado, plantain chips and spiced sugarcane vinaigrette
39

Gulf Fish Pecan
Champagne poached jumbo lump crab, poached avocado,
grilled sweet corn, spiced pecans and crushed corn sauce
36

Desserts

Creole Bread Pudding Soufflé
“The Queen of Creole Desserts” (additional $3)

Triple Chocolate “Black Out” Cake
M.J.’s chocolate cake, Gateau Royale torte, Frangelica ganache,
dark chocolate espresso beans, chocolate mousse ice cream & black sea salt

Creole Cream Cheese Cheesecake
House made Creole cream cheese with honey graham cracker crust,
warm caramel and chicory coffee toffee

Praline Banana Parfait
Banana praline crunch ice cream, banana whipped cream, i
sland rum praline syrup, Steen’s molasses cinnamon snaps and candied pecans

Key Lime Meringue Mille-Feuille
Crisp graham cracker meringue layered with key lime mousse,
condensed milk crème anglaise and sorrel flower syrup

[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]