Commander's Palace advertisement

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              ~a turquoise Victorian
mansion in the heart of the
fashionable Garden District sits
critically-acclaimed COMMANDER'S PALACE.
Our beloved culinary landmark welcomes you.
1403 Washington Avenue
New Orleans, Louisiana 70130
(504) 899-8221
at the corner if Coliseum Street in the Garden District
ZAGAT
NEW ORLEANS
Most Popular
Restaurant
15 Years in a Row
JAMES BEARD
FOUNDATION
Lifetime Outstanding
Restaurant Award
Lifetime
Service Award
- ~..t('.a:. BRUNCH
~h-Li~e Dixieland Jazz
by Joe Simon's Jazz Trio
Saturday 11 :30 am - 1 pm
Sunday 10:30 am - 1 :30 pm
LUNCH ~~ ~a?e?'e~
Monday - Friday qJ ...
~ ~ 11 :30 am - 2 pm ::r \~~t
DINNER
Monday - Sunday
6 pm - 10 pm
CUISINE
Haute Creole
RESERVATIONS
Required
504-899-8221
2-Course Lunches from $13,
Complete Brunch prices from $26
and Dinner Entrees from $24
APPETIZERS
Oysters and Caviar Trufant
Freshly shucked Louisiana
oysters simmered with apple
smoked bacon, leeks and Yukon
Deep Dish -Gold potatoes - garnished with
Rabbit & Foie Gras Pie a caviar profiterole
Deep Dish Rabbit & Foie Gras Pie
A pastry shell filled with rabbit confit,
Hudson Valley foie gras and wild
mushroom duxelles - finished with
goat cheese fondant and pressed
pumpkin seed oil
Shrimp Remoulade Moderne
Boiled Gulf shrimp and crisp greens
layered with spicy shrimp mousse
and Creole remoulade sauce -
finished with salted lemon zest
Turtle Soup Au Sherry
A Commander's tradition
Shrimp Remoulade
Moderne
Commander's Las Vegas Salad
Tender baby spinach tossed with shaved onions,
candied pecans, crumbled Point Reyes blue cheese
and sugar cane vinaigrette
ENTREES
Pecan Crusted Gulf Fish
Crowned with Champagne poached
jumbo lump crabmeat with crushed
com sauce and roasted pecans
Shrimp Cognac & Andouille Grits
A rich saute of toasted garlic,
leeks, mushrooms and tomato
concasse spiked with Cognac and
roasted veal fond - with
andouille-cracked corn grits
Chicory Lacquered
Mississippi Quail
Blue crab-artisan bread stuffing with mixed potato hash,
baby mustard greens and sweet corn vinaigrette
11 /2003/30,000 Ella, Dottie, Ti and Lally Brennan
For Complete Menus www.commanderspalace.com • 504-899-8221

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Title	Commander's Palace advertisement
Restaurant	Commander's Palace
Location	1403 Washington Avenue, New Orleans, La
Cuisine	Creole
Subject	Restaurants--Louisiana--New Orleans
Language	eng
Source	2 p., 4 x 9 inches, Folder - Restaurants (Commander's Palace), Vertical Files, Louisiana Research Collection, Howard-Tilton Memorial Library, Tulane University, New Orleans, Louisiana
Repository	Howard-Tilton Memorial Library. Louisiana Research Collection.
Contact Information	larc@tulane.edu
Identifier	See 'reference url' on the navigation bar.
Rights	Physical rights are retained by the Louisiana Research Collection, Howard-Tilton Memorial Library, Tulane University, New Orleans, Louisiana.
Type	Image
Format	Image/tif
Object File Name	mn000327
Full text	~a turquoise Victorian mansion in the heart of the fashionable Garden District sits critically-acclaimed COMMANDER'S PALACE. Our beloved culinary landmark welcomes you. 1403 Washington Avenue New Orleans, Louisiana 70130 (504) 899-8221 at the corner if Coliseum Street in the Garden District ZAGAT NEW ORLEANS Most Popular Restaurant 15 Years in a Row JAMES BEARD FOUNDATION Lifetime Outstanding Restaurant Award Lifetime Service Award - ~..t('.a :. BRUNCH ~h-Li~e Dixieland Jazz by Joe Simon's Jazz Trio Saturday 11 :30 am - 1 pm Sunday 10:30 am - 1 :30 pm LUNCH ~~ ~a?e?'e~ Monday - Friday qJ... ~ ~ 11 :30 am - 2 pm ::r \~~t DINNER Monday - Sunday 6 pm - 10 pm CUISINE Haute Creole RESERVATIONS Required 504-899-8221 2-Course Lunches from $13, Complete Brunch prices from $26 and Dinner Entrees from $24 APPETIZERS Oysters and Caviar Trufant Freshly shucked Louisiana oysters simmered with apple smoked bacon, leeks and Yukon Deep Dish -Gold potatoes - garnished with Rabbit & Foie Gras Pie a caviar profiterole Deep Dish Rabbit & Foie Gras Pie A pastry shell filled with rabbit confit, Hudson Valley foie gras and wild mushroom duxelles - finished with goat cheese fondant and pressed pumpkin seed oil Shrimp Remoulade Moderne Boiled Gulf shrimp and crisp greens layered with spicy shrimp mousse and Creole remoulade sauce - finished with salted lemon zest Turtle Soup Au Sherry A Commander's tradition Shrimp Remoulade Moderne Commander's Las Vegas Salad Tender baby spinach tossed with shaved onions, candied pecans, crumbled Point Reyes blue cheese and sugar cane vinaigrette ENTREES Pecan Crusted Gulf Fish Crowned with Champagne poached jumbo lump crabmeat with crushed com sauce and roasted pecans Shrimp Cognac & Andouille Grits A rich saute of toasted garlic, leeks, mushrooms and tomato concasse spiked with Cognac and roasted veal fond - with andouille-cracked corn grits Chicory Lacquered Mississippi Quail Blue crab-artisan bread stuffing with mixed potato hash, baby mustard greens and sweet corn vinaigrette 11 /2003/30,000 Ella, Dottie, Ti and Lally Brennan For Complete Menus www.commanderspalace.com • 504-899-8221

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