SAMPLE DINNER MENU
Dishes & Prices are Subject to Change
HAPPy MOTHER'S· DAY!
We support local farmers and fishermen. Their incredible products are what make our
cuisine so flavorful. Market priced seafood toppings and other culinary delights are available.
Ask your server for details.
Crabmeat Cheesecake·
A Palace Cafe signature dish! Baked in a pecan
crust with a wild mushroom saute and
Creole Meuniere 8",
Shrimp Remoulade *
Spicy boiled shrimp in a crisp tomato cup
with sauce remoulade 9-
Oystem Pan Roast •
Louisiana oysters poached in rosemary cream with
herb breadcrumbs, served in a roasting skillet 8",
Starters
Louisiana Crawfish with Fried Green Tomain
Crawfish tails simmered in Herbsaint cream with
leeks and spinach on crispy green tomatoes 9,.,
Ba.nana Foster Beignets·
Sweet banana beignets served with a classic Foster
sauce of brown sugar, butter, rum,
cinnamon and banana liquor 6-
Fried Oyster "Loaftt
Corn fried oysters served on grilled ciabatta bread
with melted st. Andre cheese &
sherry-tasso cream sauce 8-
Soups & Salads
Tortle Soup •
Enriched with fresh lemon
and lots of sherry 7",
Soup du Jour
Inspirations from the Chef 6.5-
Seafood Gumbo *
Shrimp, oysters and okra, served
with white rice 7-
Chicken and Sausage Gumbo*
Rotisserie chicken. local andouille and file 6.5-
Cafe Spinach Salad •
Tossed with housemade candied bacon.
red onion and chopped boiled egg in a
sherry cane vinaigrette 7-
Werlein Salad *
Romaine lettuce with garlic anchovy dreSSing,
grated Pecorino Romano and housemade
croutons 6- With fried P&] oysters 8-
BIen Cheese Salad
Gorgonzola~ crispy prosciutto~ shaved red onions,
candied spiced pecans, and cornbread croutons
tossed with seasonal greens and
honey-Dijon vinaigrette 8-
Ponchatoula Strawberry Salad
Watercress, shaved red onion & local strawberries, tossed with a
strawberry-balsamic vinaigrette accented with pistachio-crusted goat cheese 8,..,
BRUNCH :ENTREES
Catfish Pecan Meuniere*
Pecan-crusted catfish with Creole meuniere, spiced
pecans, popcorn rice, and
vegetable dujour 18~
Grilled Gulf Fish panzanella
With housemade olive bread croutons, local
cucumbers, Creole tomatoes, grilled egBplant, capers
and spinach tossed in an
Italian parsley pistou 16-
Crabmeat Quiche
Savory crab quiche baked with Gruyere cheese served
with creamed spinach and crisp
house smoked bacon 18,.,
New Orleans Pain Perdu*
French bread toast served with
pecan-praline sauce, fresh berries, and andouille
sausage 15",
Oafe Eggs Benedict*
Slow roasted pork "debris" set on a buttermilkcheddar
cheese biscuit, topped with a poached egg
and tasso hollandaise sauce 8..",
Eggs in a Nest
Savory brioche nestled around two shirred eggs,
topped with smoked catfish
creme frafche and local caviar, finished
with sauce Choron 15",
Pan Eggs and Hash*
Pickled pork hash with leeks, peppers, garlic,
and potatoes, topped with sunny side up eggs
and sliced pecan smoked bacon 14 .....
Seafood Cobb Salad
Chopped romaine lettuce, spicy boiled shrimp, egg,
housemade bacon, feta cheese, red onion, and cherry
tomatoes
with avocado vinaigrette 17-
Shrimp Tchefuncie*
Sauteed Louisiana shrimp with Creole meuniere,
green onions, roasted mushrooms, and popcorn rice
17-
Coohon du Lait Pot Pie*
Slow roasted pork "debris': garlicky spinach,
smashed potatoes and cheddar cheese
with French bread croutons
and sweet onion gravy 13-
Lyonnaise Gulf :Fish
Fresh Gulf fish, potato-crusted and pan sauteed,
served on caramelized onions,
lemon caper beurre-blanc, and topped with poached
eggs and herb hollandaise 17-
Grilled Breakfast steak and Eggs
Beeftournedos on savory pain perdu with grilled
tomatoes, fried eggs, and
Bearnaise sauce 20-
Chicken Pontalba*
Oven roasted, boneless chicken served on a bed 0/
sauteed green onions, ham, mushrooms, garlic, and
Brabant potatoes and topped with Bearnaise sauce
15---
18% gratuity is added to all checks o/parties 0[8 or more
APPETIZERS
Oyster Pan Boast *
Louisiana oysters poached in rosemary cream
with herb breadcrumbs, served in a roasting
skillet 8....,
Banana Foster Beignets*
Sweet banana beignets served with a classic
Foster sauce o/brown sugar, butter, rum
cinnamon and banana liquor 6-
Fried Oyster '1oaf
Corn fried oysters served on grilled
C[abatta bread with melted St Andre cheese
and sherry-tasso cream sauce 8,..,
Shrimp Bemoulade*
Spicy boiled shrimp dressed with New Orleans
n!moulade served in a crisp tomato cup
on micro greens salad with herb vinaigrette
and chopped egg 9-
Cafe Eggs Benedict*
Slow roasted pork f(debris" set on a
buttermilk-cheddar cheese biscuit topped
with a poached egg and tasso hollandaise
sauce 8-
Prime Beef Tonmedo
Seared and served in a French skillet wit
roasted mushrooms, melted leeks and
scallion aioU crouton, touched with a
Madeira-rosemary butter 10-...
Crabmeat Cheesecake*
A Palace Cafe signature dish!
Baked in a pecan crust with a wild mushroom saute and Creole meun;ere
SOUPS & SALADS
Turtle Soup*
Enriched with lemon and lots ofsherry 7-
Chicken and SallSage Gumbo*
Rotisserie chicken, local andouille and file
6.50,..,
Soup du Jour
Daily inspirations from the Chef 6.50'V
Seafood Gumbo·
Shrimp, oysters, and crab simmered in a rich
seafood broth with okra 7-
Werlein Salad*
Romaine lettuce with garlic anchovy dressinB,
Pecorino Romano and housemade croutons
6..., Add fried P&] oysters 8-
BIen Cheese Salad
Gorgonzola with late summer greens, crispy
prosciutto, candied pecans, honey-dijon
vinaigrette and cornbread croutons 8-
Cafe Spinach Salad
Spinach tossed with candied housemade
bacon, red onion, boiled chopped egg
and toasted pecans in a sherry vinaigrette
7-
Live: Jazz Brunch Band -11:00 - 2:00
*Recipe found in our Palace Cafe: The Flavor of New Orleans Cookbook. Ask your server for details.
SAMPLE LUNCH MENU
Dishes & Prices are Subject to Change
We support local farmers and fishermen. Their incredible products are what make our
cuisine so flavorful. Market priced seafood toppings and other culinary delights are available.
Ask your server for details ..
Appe~rs
Oyster Pan Roast *
Louisiana oysters poached in rosemary cream with
herb breadcrumbsJ served in a roasting skillet 8""
Crab Claws Bordelaise
Sauteed blue crab claws with New Orleans style
bordelaise sauce with gariic, lemon, parsley,
and Creole seasoning 9-
Crabmeat Cheesecake*
A Palace Cafe signature dish!
Baked in a pecan crust with a wild mushroom
saute and Creole rneuniere sauce 8-
Fried OysterLoaf'
Corn fried oysters served on grilled ciabatta
bread with melted St. Andre cheese and
sherry-tasso cream sallce 8",
Shrimp Remoulade
Spicy boiled Louisiana shrimp dressed with
New Orleans rernoulade sauce served in a crisp
tomato cup on micro greens salad with herb
vinaigrette and chopped egg 9-
Prime Beef Tournedo
Seared and served in a French skillet with
roasted mushrooms, melted leeks and a
scallion aioli crouton touched with a
Madeira-rosemary butter 10-
Entrees
Catfish Pecan*
Pecan-crusted with Creole meuniere sauce, spiced
pecans, popcorn rice, and vegetable dujour 14-
Cochon du Lait Pot Pie
Slow roasted pork "debris, II garlicky spinach,
smashed potatoes and cheddar cheese with French
bread croutons and sweet onion gravy 13-
The Palare Prime Burger
100% prime beef grilled, topped with cheddar
cheese and our housemade bacon
All burgers are dressed and served with
gaufrette potatoes 12-
Rotisserie Chicken
Seasoned with Sassafras and served with
bacon-braised greens, dirty rice, and
a smoked garlic glaze 18",
Pasta St. Charles*
Louisiana shrimp and smoked andouille sausage
tossed in a Creole mustard cream with penne
pasta and Pecorino Romano cheese 14...,
Grilled Gulf Fish panzanella
With housemade olive bread croutons, local
cucumbersJ Creole tomatoes, grilled eggplant,
capers and spinach tossed
in an Italian parsley pistou 16-
Shrimp Tchefuncle*
Sauteed Louisiana shrimp with Creole meuniere,
green onions, roasted mushrooms, and
popcorn rice 17-
Andouille Crusted Fish *
Pan-roasted and served with Crystal buerre-blanc,
chive alon rissole potatoes, and
vegetable dujour 18-
Creole Seasoned Tournedos
Creole seasoned 3- 20z Tournedos grilled and served with green onion mashed potatoes with a roasted
shiitake demi-glace, grilled onions, and Stilton bleu cheese crumbles 26-
Executive Chef Darin Nesbit • Chef de Cuisine Ben Thibodeaux
SAMPLE LUNCH MENU
Dishes & Prices are Subject to Change
* Recipe found in our Palace Cafe: The Flavor of New Orleans Cookbook. Ask your server for details.
Soups & Salads
To.rtle Soup·
Enriched withfresh lemon and lots o/sherry 7-
Seafood Gumbo*
Simmered with shrimpJ oysters and okra in a rich
seafood broth and served with rice 7-
SoupduJour
Inspirations from the Chef 6.50-
Chicken and Sausage Gumbo·
Roasted chicken, housemade
andouille sausage and file 6.50-
Cafe Spinach Salad
Spinach tossed with candied bacon red onion and
boiled chopped egg in a sherry cane Vinaigrette 7-
Weriein Salad·
Romaine lettuce with garlic-anchovy dressing,
grated Pecorino Romano and homemade croutons 6,.,
With P&] fried oysters 8-
BIen Cheese Salad
Gorgonzola with late summer greens, crispy prosciutto,
candied pecans, honey-dijon vinaigrette and
cornbread croutons 8-
Entree Salads
Fried Oyster Salad
Crystal hot sauce glazed P&] oysters served
with a Bibb lettuce wedge, spicy buttermilk
chive dressing, julienne carrots, green onionsJ
and Stilton 1J1etJ cheese 15-
Cafe Cobb Salad
Chiffonade of romaine and red leaflettuce with crumbled
gorgonzola, hard boiled egg, grilled and chilled red onion,
avocado, candied andouille and a charred tomato
vinaigrette, served with your choice of
Chicken 14-
Duck Confit 17-
Gulf Shrimp 18-
Seasonal Specials
Appetize1'8
Oyster Shooters
Fresh P&] oysters topped with
cocktail and mignonette sauce 8-
Entrees
Pan Roasted Golf Fish
Seared and topped with
sundried tomato and pine nut butter
over creamy spinach risotto 16-
C8Bt Iron Strip Salad
Thinly sliced New York strip served over romaine & bibb
lettuce, tossed with Tobasco dressing and topped with crispy
potatoes and tomato wedges 18~
Grilled Shrimp Salad
Four jumbo Gulf shrimp, diced avocadoes, pickled carrots
and pine nuts served over mixed greens and tossed with a
spicy cucumber dill dressing 17-
Seared Tuna Salad
Warm wheat pasta salad tossed with
sundried tomatoes, raddichioJ fresh basil and
warm citrus caper vinaigrette 16-
"Lite" Lunch
We're adding our New Orleans touch to these healthy
options, which are low in fat and sodium
Appetizer
Golf Shrimp
(3) Jumbo shrimp sauteed and served
with blackened tomatoes and beet salad 8-
Entree
Broiled Chicken
Juicy chicken breast with
fresh orange and fennel slaw 14-
We welcome you as our guest this afternoon.
For parties of 8 or more. please accept the inclusion of an 18% gratuity.
SAMPLE DINNER MENU
Dishes & Prices are Subject to Change
Entrees
Vegetarian items available upon request - askyour servers for details
Shrimp Tchefnncte*
In a Creole meuniere sauce with green onions,
roasted mushrooms and popcorn rice 17-
Andouille Crusted :Fish*
Pan-roasted & served with Crystal beurre-blanc, chive
afo/i, rissole potatoes & vegetable dujour 18---
Eggs in a Nest
Savory brioche nestled around two shirred eggs, topped
with smoked catfish, creme frafche and local caviar,
finished with sauce Choron 15-
Gull Seafood Au Gratin
Jumbo shrimp, crabmeat, and Gulffish simmered with
oyster mushrooms and caramelized onions in a Romano
bechamel, topped with fresh breadcrumbs and baked
golden brown. Served with a smoked oyster boudin
croquette 25-
Chicken Pontalba*
Oven roasted, boneless chicken served on a bed of sauteed
green onions, ham, mushrooms, garlic, and
Brabant potatoes, topped with Beamaise sauce 15-
Catfish Pecan*
Pecan-crusted with Creole meuniere sauce, spiced pecans,
popcorn rice and vegetable dujour 18-
Grilled Gulf Fish panzanella
With housemade olive bread croutons, local cucumbers,
Creole tomatoes, grilled eBgplant, capers and spinach
tossed in an Italian parsley pistou 22-
Steak & Eggs
8 oz. filet served with grilled tomato and crawfish boil
scrambled eggs, finished with sauce bearnaise 32-
Rib-eye and Shrimp
Cast iron-seared rib-eye accompanied by Lyonnaise
potatoes, shrimp and finished with toasted pine nut
brown butter sauce 34-
Cafe Eggs Benedict*
Slow roasted pork "debris" set on a buttermilk-cheddar
cheese biscuit, topped with a poached egB and tasso
hollandaise sauce 16---
Executive Chef Darin Nesbit. Chef de Cuisine Ben Thibodeaux
We welcome you as our guest this evening
For parties of 8 or more, please accept the inclusion of an 180/0 gratuity.
*Recipe in our Palace Cafe: The Flavor of New Orleans Cookbook. Askyour server for details.
DINNER
Seasonal Specials
We support local farmers and fishermen. Their incredible products are what make our
cuisine so flavorful. Market priced seafood toppings and other culinary delights are availahle.
Ask your server for details.
Starters
Blackened Foie Gras
Rubbed with a blend of New Orleans spices and seared,
served on housemade brioche with roasted apples and a brandy-apple gastrique 15,..,
Salads
Smoked Lobster and Champagne Salad
Smoked lobster, shaved red onions, watercress, frisee and arugula tossed with a
champagne vinaigrette and topped with local satsumas 10-
Entrees
Char-Grilled Rib-Eye
Accompanied by broiled tomatoes, roasted mushrooms and a bourbon peppercorn cream 30-
Jumbo Diver ScaJlops
Seared and served with smoked tomato risotto, wilted arugula and Pistachio brown butter 27-
Cafe Ducklings - A Specialty of the House ...
Honey Glazed Duck
pan-roasted and served with Creole sweet potato salad, Napa cabbage
and pancetta slaw, and smoked black pepper & honey lacquer 23-
Pepper Crusted Duck Breast with Seared Hudson Valley Foie Gras*
set on parsnip mashed potatoes with a c;trus-confit salad and sauce au po;vre 26-
Dessert
Ponchatoula Tart A La Bouille
Traditional Cajun custard baked in a sweet dough crust with
fresh strawberries and toasted pecans 7-
Executive Chef Darin Nesbit · Chef de Cuisine Ben Thibodeaux
We welcome you as our guest this evening
For parties of8 or more, please accept the inclusion of an 180/0 gratuity.
*Recipe in our Palace Cafe: The Flavor of New Orleans Cookbook. Askyour server for details.
