Menus

Restaurant Week New Orleans September 9-15, 2019

Brunch

First Course
Choose One

Turtle Soup
A Commander’s classic finished tableside with a splash of aged sherry

Soup du Jour
Varied cooking techniques combined with fresh produce

Creole Gumbo du Jour
Scratch stocks made with the best regional ingredients, toasty dark roux, holy trinity and rum barrel hot sauce

The Commander’s Salad
Hearts of romaine, Parmesan, pressed egg, house cured bacon,
French bread croutons, grated Gruyere & creamy black pepper dressing

Shaved Mountain Orchard Apple & Pear Salad
Sweet shaved apples & pears with bourbon soaked sultanas, arugula,
endive & frisée with a Louisiana cane sugar vinaigrette and blue cheese

Fried Japanese Eggplant
Local okra, fritto misto, Alabama BBQ, fried lemon, toasted garlic and Crystal hot sauce pulp

Poached Yard Egg Toast
Grilled ciabatta, gooey cheese, poached egg, mushrooms, grilled green onions, truffles, lardons and demi glace

Second Course
Choose One

Cochon De Lait Eggs Benedict 
16-hour barbecue shoulder of pork over buttermilk biscuits with poached hen’s eggs, ripped herbs, sauce forestière and housemade tasso hollandaise
$37

Bayou Brunch
Louisiana jumbo lump crabmeat, pecan smoked redfish & Gulf shrimp with yellow tomato-saffron “Kooby”, soft poached hen’s eggs and Cajun caviar hollandaise
$39

Louisiana Wild White Gulf Shrimp
Chargrilled eggplant & summer Creole tomato caponata with sweet bell peppers, grilled sourdough baguette, bagna càuda & basil vinaigrette
$39

Crispy Des Allemands Catfish
Crispy corn fried catfish fillets over summer corn stoneground grits, grilled peppers & onions, roasted red chili coulis and tangy New Orleans BBQ sauce
$37

Third Course
Choose One

Crème Brûlée

Pecan Pie à la Mode

Lally’s Praline Parfait

Creole Shrub Chocolate Bar

Housemade Ice Cream Or Sorbet

Commander’s Bread Pudding Soufflé (Additional $3)

Price does not include beverage, tax or gratuity. 

Lunch

First Course
Choose One

Turtle Soup
A Commander’s classic finished tableside with a splash of aged sherry

Soup du Jour
Varied cooking techniques combined with fresh produce

Creole Gumbo du Jour
Scratch stocks made with the best regional ingredients, toasty dark roux, holy trinity and rum barrel hot sauce

The Commander’s Salad
Hearts of romaine, Parmesan, pressed egg, house cured bacon,
French bread croutons, grated Gruyere & creamy black pepper dressing

Shaved Mountain Orchard Apple & Pear Salad
Sweet shaved apples & pears with bourbon soaked sultanas, arugula,
endive & frisée with a Louisiana cane sugar vinaigrette and blue cheese

Fried Japanese Eggplant
Local okra, fritto misto, Alabama BBQ, fried lemon, toasted garlic and Crystal hot sauce pulp

Florida Rock Shrimp & Melon Risotto
Prosciutto shards, cucumber, risotto, lemon and mint

Second Course
Choose One

Roasted Remoulade Salad
Fish, crab and shrimp with okra, tomatoes, haricot vert, caviar, Bibb lettuce and crispy shallots
$19

Pork Loin 
Blanched cabbage, wild rice pilaf, apple matchstick salad with vinaigrette, pork jus and dried fruits
$20

Island Grilled Chicken 
Yucca, pique, collards, piri piri, grilled pineapple and pineapple-curry vinaigrette
$18

Price does not include beverage, tax or gratuity.

Dinner

First Course
Choose One

Turtle Soup
A Commander’s classic finished tableside with a splash of aged sherry

Soup du Jour
Varied cooking techniques combined with fresh produce

Creole Gumbo du Jour
Scratch stocks made with the best regional ingredients, toasty dark roux, holy trinity and rum barrel hot sauce

The Commander’s Salad
Hearts of romaine, Parmesan, pressed egg, house cured bacon,
French bread croutons, grated Gruyere & creamy black pepper dressing

Shaved Mountain Orchard Apple & Pear Salad
Sweet shaved apples & pears with bourbon soaked sultanas, arugula,
endive & frisée with a Louisiana cane sugar vinaigrette and blue cheese

Fried Japanese Eggplant
Local okra, fritto misto, Alabama BBQ, fried lemon, toasted garlic and Crystal hot sauce pulp

Florida Rock Shrimp & Melon Risotto
Prosciutto shards, cucumber, risotto, lemon and mint

Second Course
Choose One

Gulf Trio 
Fish, shrimp, poached crab, shellfish cognac beurre blanc, broccoli rabe, smashed red bliss potatoes, caldo verde and piri piri
$38

Double Cut Pork Chop 
Blanched Savoy cabbage, wild rice beggar’s purse, apple chutney, cider pork jus and brandied raisins
$39

Root Beer & Fig Braised Beef Short Rib 
Parmesan polenta, peppers, agro dulce, braised greens and natural jus
$39

Third Course
Choose One

Crème Brûlée

Pecan Pie à la Mode

Lally’s Praline Parfait

Creole Shrub Chocolate Bar

Housemade Ice Cream Or Sorbet

Commander’s Bread Pudding Soufflé (Additional $3)

Price does not include beverage, tax or gratuity.