Beet Salad
Finely sliced beets withftnnel,frisee, toasted walnuts,
and warm Gorgonzola croutons, topped with sherry vinaigrette
~ffi
(Ciwice qf)
Daube Glace
with whole grain mustard and grilled artisanal bread
Gruyere and Onion Tartlet
with celeriac and apple salad
(Choice qf)
Chestnut Stuffid Turkey
with cassoulet foie gras sauce
Venison Loin au Poivre
with roasted root vegetables
and a red cabbage confit Madeira wine sauce
Roasted Pear Tart with Goat Cheese Ice Cream
$40
Director of Sales:
Sales Coordinator:
Mary McGee/ Tilloy, tilloym@palacecafe.com
Elizabeth Cox, coxe@palacecafe.com
504.521.8310
Dickie Brennan's Palace Cafe has served award~ winning contemporary Creole cuisine to locals and
tourists alike since 1991 in the grand historic Werlein music building. Food & Wine, The New York
Times, Fine Cooking and Wine Spectator are just a few publications that have recognized the outstanding
food and great ambiance.
It's our honor that you're considering us to host your upcoming event. We have a variety of private
dining options to meet the specific needs of your party. As always, we are here to make your event
truly memorable. Questions and specific requests are welcome.
Private Dining Amenities
• Accommodations for 10 - 500 guests, from the intimate private dining rooms on the 3rd floor
seating 10/14, to the grand second floor with life size Jazz murals and floor to ceiling
windows accommodating 200 seated and 300 reception style. The first and second floor are
available for receptions up to 500 guests.
• No private room rental charge
• Discounted validated parking at the Marriot
• Short walking distance from most hotels and the French Quarter
• Customized menus made specially for your event
• Wine selection assistance with our award/winning wine list
Additional InformationJServices
• Floral Arrangements/Entertainment - we work with many great vendors and would be
happy to coordinate these details
• Audio Visual - a complete selection of audio visual aids and equipment for an additional fee.
Advance notice is necessary.
• Ala Carte dining from Palace Cafe's complete menu available for parties up to 17
• Pre/selected menu available for all party sizes and required for parties over 17
• Pre/selected menu selections requested 10 business days prior to event
• A guaranteed number of guests is requested 5 business days prior to your event. A credit
card number or deposit is necessary to secure your reservation. The minimum amount for
which you will be charged is determined by your guaranteed number.
• Dress code is upscale casual, jackets are NOT required
• Discounted cookbooks available for groups
• Cancellations -
Ala carte reservations: 24 hour notice prior to event
Pre~selected menu reservations: 72 hour notice prior to event
PASSED HORS n~OEUVRES
Andouille Crusted Shrimp with Crystal Butter Sauce
Seared Beef with Tomato Relish and Bleu Cheese
Fig and Cracklin' Cornbread
Duck and Brie Spring Roll with Citrus Dipping Sauce
Shrimp and Bacon Quiche
Tomato and Mozzarella Bruschetta
Seared RabbitT enderloin on Cornbread with Southern Comfort Glaze
Corn Blini with Creme Fraiche, Caviar and Chives
Truffled Seafood Salad
Louisiana Masa Fried Oysters with Horseradish Cream
Seasonal Crabs, Shrimp, or Crawfish Beignets with J alapefio Tartar
Crabmeat Cheesecake T artlet with Pecan Crust
Crab Cakes served with a Tangy Remoulade Sauce
Oysters on the~ shell with Mignonette
Smoked Oyster Boudin on toasted Brioche with 5 Pepper Jelly
Grilled Andouille Sausage on Housemade Bread with Caramelized Onions and Creole Mustard
Shrimp Remoulade
PRIVATEPARTYBRUNCHMENUS
(Price includes 3 courses: one appetizer, one entree, one dessert, tea and coffee)
APPETIZERS
(Choice of One)
BANANA FOSTER BEIGNETS*
Sweet banana beignets served with a classic Foster sauce
of brown sugar, butter, rum, cinnamon and banana liquor
GUMBOYA~YA
Rotisserie chicken, local andouille and file
WERLEIN SALAD
Romaine lettuce tossed with a creamy black pepper
dressing, topped with freshly grated Pecorino
Romano cheese and housemade herb croutons
SHRIMP REMOULADE
Gulf shrimp tossed in our housemade remoulade
sauce, served on a bed of chiffonade green leaf
lettuce and finished with chopped boiled eggs
CRABMEAT CHEESECAKE
A Palace Cafe Favorite! Baked in a pecan crust with a
wild mushroom saute and Creole Meuniere sauce
TURTLE SOUP
Enriched with fresh lemon and lots of sherry
SEAFOOD GUMBO
Blue crab and salty oysters simmered with
shrimp in a rich seafood broth flavored
with okra, served with long grain rice
CAFE SPINACH SALAD
Spinach tossed with candied housemade bacon, red
onion, and boiled chopped egg in a sherry bacon
vinaigrette
CAFE EGGS BENEDICT (Limit 30)
Slow roasted pork "debris" served on a housemade
buttermilk-cheddar biscuit with .. a poached egg tasso
Hollandaise sauce (Add $1.00)
ENTREES
Choose two for parties of 35 and under. For larger parties please choose one entree
(For groups larger than 35, a choice of two may bt possible with accurate counts for each entree)
LYONNAISE GULF FISH
Fresh Gulf fish, potato crusted and pan~sauteed until golden brown,
served on caramelized onions with a lemon-caper beurre blanc
CATFISH PECAN MEUNIERE
Fresh fillet of catfish, pecan crusted and pan~sauteed,
touched with a Creole meuniere sauce and fire cracker pecans,
served with Louisiana popcorn rice and fresh seasonal vegetables
GRILLED GULF FISH
Fresh fillet of Gulf fish, grilled over an open flame, served with
potatoes du jour and steamed seasonal vegetables
CRABMEAT QUICHE
Savory crab quiche baked with Gruyere cheese
served with creamed spinach and crisp house smoked bacon
PALACE CAFE BRUNCH MENU CONTINUED
PAIN PERDU
New Orleans' version of French toast, served with
apple~pecan praline sauce and andouille sausage
ROASTED CHICKEN PONT ALBA
Half of a roasted chicken, house seasoned and served on a bed
of sauteed green onions, ham, mushrooms, garlic and Brabant
potatoes, topped with bearnaise sauce
FILET MIGNON
Served medium with sour cream new potatoes, and fresh
seasonal vegetables, touched with a wild mushroom demi~glace
SHRIMP TCHEFUNCTE
Creole seasoned Gulf shrimp sauteed with mushrooms and scallions,
with a Creole Meuniere sauce, served with Louisiana popcorn rke
SEAFOOD CREPES
Seasonal seafood with herb cream cheese, topped with a mushroom cream sauce
DESSERTS
(Choice of One)
WHITE CHOCOLATE BREAD PUDDING
The Original!
White chocolate baked inside bread pudding,
smothered with warm white chocolate ganache and
garnished with chocolate sprinkles
PALACE CAFE PECAN PIE
Louisiana pecans baked inside a rich cane sugar
custard topped with a whipped cream
CAFE AU LAIT CREME BRULEE
A velvety chicory coffee flavored custard topped with
caramelized sugar and chocolate dipped espresso
beans
CREOLE "TURTLE" CHEESECAKE (limit SO)
Creamy cheesecake made with old~ fashioned Creole
cream cheese topped with caramel, chocolate and
pecans
A 9. 75% sales tax and a 20% gratuity will be added to the bill
Menus and prices are subject to change
PRIVATE PARTY LUNCH MENU
(Price includes 3 courses~one appetizer, one entree, one dessert, iced tea, and coffee)
APPETIZERS
SEAFOOD GUMBO
Blue crab and salty oysters simmered with
shrimp in a rich seafood broth flavored
with okra, served with long grain rice
GUMBOYA~YA
Rotisserie chicken, local andouille and file
TURTLE SOUP
A Southern favorite
Enriched with fresh lemon and lots of sherry
SHRIMP REMOULADE
Gulf shrimp tossed in our housemade remoulade
sauce, served on a bed of chiffonade green leaf
lettuce and finished with chopped boiled eggs
(Choice of One)
TRUFFLED SEAFOOD SALAD
White wine poached seafood, cherry tomatoes and
red onions, tossed in an Italian truffled vinaigrette
WERLEIN SALAD
Romaine lettuce tossed with a creamy black pepper
dressing, topped with freshly grated Pecorino
Romano cheese and housemade herb croutons
CAFE SPINACH SALAD
Spinach tossed with candied housemade
bacon, red onion, and boiled chopped egg in a sherry
bacon vinaigrette
CRABMEAT CHEESECAKE
A Palace Cafe Favorite! Baked in a pecan crust with a
wild mushroom saute and Creole Meuniere sauce
ENTREES
Choose two for parties of35 and under. For larger parties please choose one entree
(For groups larger than 35, a choice of two may be possible with accurate counts for each entree)
SHRIMP TCHEFUNCTE
Creole seasoned Gulf shrimp sauteed with mushrooms and scallions,
with a Creole Meuniere.sauce, served with Louisiana popcorn rice
ROASTED CHICKEN PONT ALBA
Half of a roasted chicken, house seasoned and served on a bed of
sauteed green onions, ham, mushrooms, garlic and brabant potatoes,
topped with bearnaise sauce
GRILLED GULF FISH
Fresh fillet of Gulf fish, grilled over an open flame, served with
potatoes du jour and steamed seasonal vegetables
CATFISH PECAN MEUNIERE
Fresh fillet of catfish, pecan crusted and pan~sauteed, touched with a
Creole meuniere sauce, and fire cracker pecans, served with Louisiana
popcorn rice and seasonal vegetables
ANDOUILLE CRUSTED GULF FISH
Pan~roasted and served with Crystal buerre~blanc, chive aioli,
rissole potatoes, and vegetable du jour
PALACE CAFE LUNCH MENU CONTINUED
PORK PORTERHOUSE
With cane syrup, whipped potatoes, bourbon pecan demi~glace
and grilled red onion salad
FILET MIGNON
Served medium with sour cream new potatoes and
seasonal vegetables touched with a wild mushroom ragout
PASTA ST. CHARLES
Tender Gulf shrimp and andouille sausage in a green onion
Creole mustard cream, with penne pasta and grated Romano cheese
FRIED OYSTER SALAD (LIMIT 30)
Crystal hot sauce glazed P&:J oysters served
with a Bibb lettuce wedge, spicy buttermilk chive dressing,
julienne carrots, green onions, and Stilton bleu cheese
GRILLED CHICKEN WERLEIN
Seasoned chicken breast, sliced and served over a bed of
romaine lettuce, tossed with a creamy black pepper dressing,
topped with freshly grated Pecorino Romano &: herb croutons
DESSERTS
(Choice of One)
WHITE CHOCOLATE BREAD PUDDING
The Original
White chocolate baked inside bread pudding,
smothered with warm white chocolate ganache and
garnished with chocolate sprinkles
PALACE CAFE PECAN PIE
Louisiana pecans baked inside a rich cane sugar
custard topped with a whipped cream
CAFE AU LAIT CREME BRULEE
A velvety chicory coffee flavored custard topped with
caramelized sugar and chocolate dipped espresso
beans
CREOLE "TURTLE" CHEESECAKE (limit 50)
Creamy cheesecake made with old~ fashioned Creole
cream cheese topped with caramel, chocolate and
pecans
A 9.75% sales tax and a 20% gratuity will be added to the bill.
Menus and prices and items are subject to change
PRIVATE PARTY DINNER MENU
Price includes 4 courses~ one appetizer, one salad, one entree, one dessert, and coffee
APPETIZERS
(Choice of One)
SEAFOOD GUMBO
Blue crab and salty oysters simmered with
shrimp in a rich seafood broth flavored
with okra, served with long grain rice
GUMBOYA-YA
Rotisserie chicken, local andouille and file
TURTLE SOUP
A Southern favorite!
Enriched with fresh lemon and lots of sherry
WERLEIN SALAD
Romaine lettuce tossed with a creamy black pepper
dressing, topped with freshly grated Pecorino
Romano cheese and house made herb croutons
TRUFFLED SEAFOOD SALAD
White wine poached seafood, cherry tomatoes and
red onions, tossed in an Italian truffl:ed vinaigrette
CRABMEAT CHEESECAKE
A Palace Cafe favorite! Baked in a pecan crust with a
wild mushroom saute and Creole Meuniere sauce
SHRIMP REMOULADE
Gulf shrimp tossed in our housemade remoulade
sauce, served on a bed of chiffonade green leaf
lettuce and finished with chopped boiled eggs
SALAD
CAFESPINACH SALAD
Spinach tossed with candied housemade bacon,
red onion, and boiled chopped eggs in a sherry bacon
vinaigrette
ENTREES
Choice of two for parties of 60 and under. For larger parties please choose one entree.
(For groups larger than 60, a choice of two may be possible with accurate counts for each entree)
GRILLED GULF FISH
Freshest available, prepared creatively with seasonal vegetables and potatoes du jour
GULF SHRIMP TCHEFUNCTE
Tender Gulf shrimp sauteed with toasted garlic and green onions in a
Creole meuniere sauce, served with steamed popcorn rice and pan roasted mushrooms
ROASTED CHICKEN PONT ALBA
Half of a roasted chicken, house seasoned and served on a bed of sauteed
green onions, ham, mushrooms, garlic and Brabant potatoes, topped with bearnaise sauce
CATFISH PECAN MEUNIERE
Fresh fillet of catfish, pecan crusted and pan~sauteed, touched with a
Creole meuniere sauce, and fire cracker pecans, served with Louisiana
popcorn rice and fresh seasonal vegetables
PALACE DINNER MENU CONTINUED
ANDOUILLE CRUSTED FISH
Pan~roasted fresh fillet of Gulf fish coated with house made
andouille sausage and French bread crumbs, served on a cayenne
beurre blanc with chive aioli, rissole potatoes and seasonal vegetables
GRILLED FILET MIGNON
Served medium with sour cream new potato mash
&: touched with a wild mushroom demi~glace
PALACE PORK PORTERHOUSE
l4oz grilled with cane syrup, whipped sweet potatoes,
bourbon pecan demi~glace and grilled red onion salad
PEPPER CRUSTED DUCK
Set on parsnip mashed potatoes with a citrus~confit salad and -sauce au poivre
DESSERTS
(Choice of One)
WHITE CHOCOLATE BREAD PUDDING
The Original CREME BRULEE WITH SEASONAL FRUIT
Traditional velvety custard flavored with a hint of
white chocolate,topped with crisp caramelized
sugar, accompanied by a fresh sliced seasonal fruit
melody
vVhite chocolate baked inside bread pudding,
smothered with warm white chocolate ganache and
garnished with chocolate sprinkles
PALACE CAFE PECAN PIE
Louisiana pecans baked inside a rich cane sugar
custard topped with a whipped cream
CREOLE CHEESECAKE (Umit 50)
Creamy cheesecake made with old fashioned Creole
cream cheese ·
A 9.75% sales tax and a 20% gratuity is added to the final check
Menus and prices are subject to change
I
WINE OFFERINGS
FOR GROUPS
REDS
Mt. Veeder Cabernet Sayvignon, Napa, 2003
i11e classic Napa Cabemet witb big fruit and elegant finish
Matanzas Creek Merlot, Sonoma. 2003
A full-bodied red with ripe fruit flavors, :firm tannins, with a moderately dry finish
Franciscan Cabernet Sauvignon, Naoa, 2004
A full .. bodied, easily drinkable red, with a dry finish
Stonestreet, Merlot, Alexander Valley, 2003
A smooth, velvety Merlot with blackberry and currant flavors
Markham, Merlot;, Napa Valley-2003
Smooth and ripe with black cherry and plum flavors that linger on the finish
Five Vintners, Zinfandel, California 2004
An old-vine zinfandel with berry, plum and light pepper flavors
M. Trinchero Cabernet Sauvignon, California 2005
*Prices and Vintages subject to change.
PRIVATE PARTY BEVERAGE PRICING
ONE HOUR
$15.00 Well Brands
$18.00 Call Brands
$20.00 Premium Brands
OPTION ONE: Per Person by the Hour
(Includes House Wine and Domestic Beer)
TWO HOURS THREE HOURS
$19.00 Well Brands $22.00 Well Brands
$22.00 Call Brands $25.00 Call Brands
$24.00 Premium Brands $27.00 Premium Brands
OPTION TWO: Consumption Basis
Party will be charged on a consumption basis.
A 9.75% sales tax and 20% gratuity will be added to the bill.
Well Brands
Call Brands
Premium Brands
$6
$8
$9
OPTION THREE: Cash Bar
Well Beer
CaWPremium Beer
House Wine
$5
$6
$7
An additional charge of $75 for parties of 75 or less, $150 for parties of 75 or more.
A Satellite bar plus a cashier fee of $50 is required to accommodate a cash bar .
• ~.. +•'• ~ ~
WELL BRANDS CALL BRANDS PREMIUM BRANDS
Gilbey's Vodka Absolut Vodka Grey Goose Vodka
Gilbey's Gin T anqueray Gin Tanqueray 10
Conch Republic Rum Bacardi light Rum Mount Gay
Sauza Gold Tequila Sauza Gold Tequila Patron Silver Tequila
Old Charter Bourbon Jack Daniel's Whiskey Crown Royal Whiskey
Johnny Walker Red Scotch Dewar's Scotch Chivas Scotch
HOUSE WINES HOUSE WINES
Trinchera Cabernet T rinchero Cabemet PREMIUM WINES
Sauvignon Sauvignon DB Chardonnay
Stonewood Chardonnay Stonewood Chardonnay DBCabemet
DOMESTIC BEER DOMESTIC BEERS PREMIUM BEERS
Budweiser Same as Well plus Same as Call plus
Budweiser light Abita Amber Heineken
Miller lite Abita light NewCastle
WINE OFFERINGS
FOR GROUPS
WHITES
Destino Chardonnay, Russian River Valley, 2003
A well-oaked, buttery Napa Valley chardonnay.
Chateau Felice, Napa Valley, 2004 $52.00
A Burgundian style chardonnay, lightly oaked with a clean, dry frnish.
Caymus Conundrum, California, 2005
A blend of California's best chardonnay, Sauvignon Blanc,
Semillon, Viognier & Muscat
Kim Crawford, Sauvignon Blanc, New Zealand, 2006 $39.00
A light bodied white with tropical fruits with a clean, lingering fmish.
Trimbach Riesling, Germany, 2004 $42.00
Light, elegant and fruty, with a hint of honey, and slighty sweet
Edna Valley Vineyards Chardonnay, San Luis Obispo, 2005 $34.00
A complex chardonnay with crisp fruit flavors and a round, smooth fmish.
House: Stonewood Chardonnay, California, 2005 $20.00
This is a sampling of our most current popular wines.
Prices are based on availability and, therefore, subject to change.
Other wine selections are available upon request
Brunch Entrees
Catfish Pecan Meuniere*
Pecan,crusted catfish with Creole meunitre, spiced
pecans, popcorn rice, and vegetable du jour 18-
Grilled Fish Provenral
With warm panzanella salad of roasted plum tomatoes,
spinach, basil, sweet onions and capers with olive
bread, lemon vinaigrette and garlic aroli 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-
Cafe Eggs Benedict*
Slow roasted pork "debris" set on buttermilk,cheddar
cheese biscuits, topped with poached eggs and tasso
hollandaise sauce 16-
Shrimp and Bacon Omelette
Gulf shrimp, bacon, and white cheddar cheese wrapped in
a three egg omelette served with home style potatoes
andsauceChoron 17-
Pan Eggs & Hash*
Pickled pork hash with leeks, peppers, garlic, and
potatoes, topped with sunny side up eggs and sliced pecan
smoked bacon 13-
Seafood Cobb Salad
Chopped romaine lettuce, spicy boiled shrimp, egg,
housemade bacon, feta cheese, red onion, and cherry
tomatoes with avocado vinaigrette 17-
Shrimp Tchefuncte*
Sauteed Louisiana shrimp with Creole meuniere, green
onions, roasted mushrooms, andpopcomrice17-
Cochon du Lait Pot Pie*
Slow roasted pork "debris," garlicky spinach, smashed
potatoes and cheddar cheese with French bread croutons
and sweet onion gravy 13-
L yonnaise Gulf Fish
Fresh Gulf fish, potato, crusted and pan sauteed, served
on caramelized onions, lemon caper buerre:,blanc, and
topped with poached eggs and herb ho.llandaise 17-
GriUed Breakfast Steak and Eggs
4 oz sirloin steak on savory pain perdu withgriTied
tomatoes, fried eggs, and Btarnaise sauce 19-
Chicken Pontalba*
Oven roasted, boneless chicken served on a bed of sauteed green onions, ham, mushrooms, garlic, and
brabant potatoes and topped with Bearnaise sauce 14-
18% gratuity is added to all checks of parties of 8 or more
LUNCH
We support local fanners 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.
_________ Appetizers ___ ~ _
Oyster Pan Roast*
Skillet roasted Gulf oysters with rosemary cream,
Romano breadcrumbs and French bread crouton 8-
Crab Claws Bordelaise
Sauteed blue crab claws with New Orleans style
borddaise sauce with garlic, lemon, parsley,
and Creole seasoning 9-
Fried Oyster "Loaf"
Corn fried oysters served on grilled ciabatta bread
with melted St. Andre cheese and sherry~tasso
cream sauce 8-
Shrimp Remoulade
Spicy boiled Louisiana shrimp dressed with New Orleans
remoulade sauce served in a crisp tomato cup on micro greens
salad with herb vinaigrette and chopped egg 9-
Crabmeat Cheesecake*
A Palace Cafe signature dish!
Baked in a pecan crust with a wild mushroom saute and Creole mruniere sauce 8-
-------------- Entrees --------------
Catllsh Pecan*
Pecan~crusted with Creole meunitre sauce, spiced
pecans, popcorn rice, and vegetable du jour 14-
Cochon du Lait Pot Pie
Slow roasted pork "debris," garlicky spinach,
smashed potatoes and cheddar cheese with Frmch
bread croutons and sweet onion gravy 13-
Andouille Crusted Fish *
Pan~roasted and served with Crystal buerre~blanc, chive
arol~ rissole potatoes, and vegetable du jour 18-
The Palace Prime Burger
100% prime beef grilled, topped with cheddar cheese
and our housemade bacon
All burgers are dressed and served with gaufrette potatoes 12-
Skillet-Seared Fish
Local Gulf ftsh fillet served with mussels, peppers,fennel,
leeks, oyster mushrooms, roasted garlic, tomatoes, potatoes
and herbs in a saffron chardonnay crab broth 17-
Rotisserie Chicken
Served with roasted garlic,buttermilk mashed potatoes,
vegetable du jour, sauteed ham and wild mushrooms with
truffled chicken jus lie 15-
Pasta St. Charles*
Louisiana shrimp and smoked andouille sausage tossed
in a Creole mustard cream with penne pasta
andPecorino Romano cheese 14-
Grilled Guff Fish
On a bed of melted leeks, housemade bacon and quinoa,
served with grilled scallions and a preserved lemon butter 16-
Shrimp Tchefuncte*
Sauteed Louisiana shrimp with Creole meuniere,
green onions, roasted mushrooms, and popcorn rice 17-
Creole Seasoned Filet
Creole seasoned 8 oz, filet grilled and served with green onion
mashed potatoes with a roasted shiitake demi~glace, grilled
onions, and Stilton bleu cheese crumbles 32-
*Recipe found in our Palace Cafe: The Flavor of New Orleans Cookbook. Ask your server for details.
LUNCH
-~_Soups & Salads~--
TurdeSoup*
Enriched with fresh Ienton and lots of sherry 7-
Seafood Gumbo*
Simmered with shrimp, oysters and okra in a rich seafood
broth and served with popcorn rice 7-
Soupdujour
Inspirations from the Chef 6.50
Chicken and Sausage Gumbo*
Rotisserie chic hen, housemade
andouille and Jilt 6.50
Cafe Spinach Salad
Spinach tossed with candied bacon, red onion and boiled
chopped egg in a sherry bacon vinaigrette 7-
Werlein Salad*
Romaine lettuce withgarlic~anchovy dressing,
grated Pecorino Romano and homemade croutons 6-
With P&] fried oysters 8-
Bleu Cheese Salad
Gorgonzola cheese with seasonal greens, roasted beets,
candied spiced pecans, Grand Marnier vinaigrette and
black pepper brioche croutons 8-
Entree Salads ----------- -----------
Fried Oyster Salad Cafe Cobb Salad
Crystal hot sauce glazed P&] oysters served with a Bibb
lettuce wedge, spicy buttermilk chive dressing, julienne
carrots, green onions, and Stilton bleu cheese 15-
Chopped romaine lettuce, boiled egg, housemade
bacon, faa cheese, red onion, and cherry
tomatoes with avocado vinaigrette
____ Seasonal Specials __ _
Appetizer
Flash-Fried Frog Legs
Tossed with a housemade chili oil,
served over a satsuma and Napa cabbage slaw 9~
Entrees
With shrimp 17-
With chicken 14-
Braised Duck Legs Seared Gulf Fish
Over a hearty country turnip stew, topped
with duck fond and crispy turnip hay 14~
Over butternut squash puree with a lemon basil gastrique,
topped with a Vidalia and friste salad 16~
''lite" Lunch
We're adding our New Orleans touch to these healthy options, which are low in fat and sodium
Appetizer
Oyster Cauliflower Vichyssoise
Chilled cauliflower and leek soup served with plump P&] oysters 7 ~
Entree
Garlic Glazed Sesame Broiled Shrimp & Eggplant
Over a salad of warm purple cabbage, hearts of palm and marinated artichokes,
topped with toasted pine nuts and a dlantro & coconut vinaigrette 15~
Executive Chef Darin Nesbit • Chef de Cuisine Ben Thibodeaux
18% gratuity is added to ali checks of parties of 8 or more
DINNER
-----------Starters- ---------
Crabmeat Cheesecake"" Crab Claws Bordelaise
A Palace Caft signature dish! Baked in a pecan crust Blue crab claws with garlic, lemon and Creole seasoning 9-
with a wild mushroom sautt and Creole meunitre 8-
Shrimp Remoulade *
Spicy boiled shrimp in a crisp
tomato cup with sauce rtmoulade 9-
Oysters Casino
Broiled and topped with bacon, garlic, jalapenos and
pecorino Romano cheese 7 50
Barbecued Shrimp
In a New Orleans style barbecue sauce, spiked with Abita
beer, served with cracklin' com bread 950
DuLl< Spring Rolls
Duck confit, shaved shallots and morbier cheese, wrapped
in rice paper,fl.ashJri.ed and s.ervedwith a
sweet onion and sherry marmalade 9~
Fried Oyster "Loaf"
Com fried oysters served on grilled ciabatta bread with melted
St. Andre cheese and sherry~tasso cream sauce 8-
___ Soups & Salads __ _
Turtle Soup * Chicken and Sausage Gumbo*
Enriched with fresh lemon and lots of sherry 7- Rotisserie chicl~en, local andouille and file 6.50
Soupdujour
Inspirations from the Chef 6.50-
Cafe Spinach Salad *
Spinach tossed with housemade candied bacon, red onion
and chopped boiled egg in a sherry bacon vinaigrette 7-
Seafood Gumbo *
Shrimp, oysters and okra, served with popcorn rice 7-
Werlein Salad *
Romaine lettuce with gariic~anchovy dressing, grated
Pecorino Romano and housemade croutons 6-.
With fried P&] oysters 8-
Bleu Cheese Salad
Gorgonzola with seasonal greens, roasted beets,
candied spiced pecans, Grand Mamier vinaigrette and
black pepper brioche croutons 8-
Entrees ----------- -----------
Vegetarian items available upon request~ ask your servers for details
Shrimp Tchefuncte*
In a Creole meuniere sauce with green onions,
roasted mushrooms and popcorn rice 17-
Andouille Crusted Fish*
Pan~ roasted and served with Crystal buerre~blanc, chive a'ioK
rissole potatoes and vegetable du jour 18-
Prosciutto Wrapped Lamb Chops
Herb and goat cheese stuffed pan seared lamb lollipop chops on grilled
ciabatta bread, with an arugula and Celeste fig salad finished with a
vanilla~port essence 28-
Strip and Shrimp
14 oz. cast iron~ seared New York strip accompanied by
Lyonnaise potatoes, shrimp and finished with
toasted pine nut bro"'-'tl butter sauce 34-
Gulf Fish Pecan*
Pecan,cmsted with Creole meuniere sauce, spiced pecans,
popcorn rice and vegetable du jour 18-
Grilled Gulf Fish
On a bed of melted leeks, housemade bacon and quinoa, served
with grilled scallions and a preserved lemon butter 20-
Rotisserie Chicken
Served with blackened tomatoes and caramelized shallots,
enhanced with a red wine reduction of roasted mushrooms and
fresh herbs, finished with crispy prosciutto 17-
Pork Porterhouse
On sweet potato brabant hash with housemade bacon,
Gorgonzola, caramelized red onions and fresh thyme, glazed
with our blueberry~coffee barbeque sauce 19-
Creole Seasoned Filet
Grilled 8 oz. filet with roasted shiitake demi,glace, grilled onions and Stilton
blac cheese cmmbles accompanied by green onion mashed potatoes 32-
DINNER
The Reveillon
A Creole Christmas Menu
''Reveillon "(French for "awakening") is a New Orleans dining tradition dating back to the mid-1800s. This Creole meal
was originally celebrated twice during the holiday season, once on Christmas Eve and again on New Year's Eve.
Palace Cafe invites you to relish in the holiday season and our city's unique heritage by taking part in our ReveiDon menu.
Served nighdy December ]-December 30
4,Course Meal $40
(Courses available a la carte as priced)
Starters
Daube Glace
With whole grain mustard and grilled artisanal bread 8~
Gruyere and Onion Tartlet
\Vith celeriac and apple salad 8-
Salad
Beet Salad
Finely sliced beets with fenneL frisee, toasted walnuts, and warm Gorgonzola croutons
tossed with sherry vinaigrette 8-
Entrees
Chestnut Stuffed Turkey
With cassoulet foie gras sauce 20-
Venison Loin au Poivre
With roasted root vegetables and red cabbage confit Madeira wine sauce 24-
Dessert
Roasted PearT art
With goat cheese ice cream 9-
~:~·------------------·~~~-·
Cafe Ducklings, A Specialty of the House ..
Honey Glazed Duck
Pan-roasted, dry-aged duck served with dirty rice, Napa cabbage slaw, and honey pepper jelly 19-
Pepper Crusted Duck Breast with Seared Hudson VaDey Foie Gras*
Set on parsnip mashed potatoes with a citrus-confit salad and sauce au poivre 25-
We support local fanners 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.
Executive Chef Darin Nesbit • Chef de Cuisine Ben Thibodeaux
18% gratuity is added to all checks of parties of 8 or more
*Recipe in our Palace Cafe: The Flavor of New Orleans Cookbook. Ask your server for details.
,DESSERTS,
WHITE CHOCOLATE BREAD PUDDING
The original- White Chocolate baked inside bread pudding,
smothered with a warm white chocolate ganache 6 -
CAFE AU LAIT CREME BRULEE
A velvety chicory coffee flavored custard topped with caramelized sugar and
chocolate dipped espresso beans 6-
PECAN PIE
Traditional pecan pie, served with housemade praline ice cream 8-
HOUSEMADE FROZEN DESSERTS
Ask your server for today's selection of creative offerings 6-
CREOLE "TURTLE,, CHEESECAKE
Creamy cheesecake made with old-fashioned Creole cream cheese
topped with caramel, chocolate and pecans 8-
BANANAS FOSTER
A Palace Cafe favorite! Fresh bananas sauteed tableside in brown sugar and cinnamon, then flambeed
with banana liqueur and rum, served over housemade vanilla bean ice cream 6-
MISSISSIPPI MUD PIE
Layers of chocolate mousse with an Oreo crust topped with whipped cream & chocolate sauce 7-
BITIERSWEET CHOCOLATE PATE
Rich and Decadent! Served with Gorgonzola cheese, madeleines and raspberries 8-
ICE CREAM PROFITEROLES
Today's ice cream sampler with profiteroles, double cream and chocolate ganache 7-
CHEESE PLATE
A collection of three cheeses with accompaniments 10-
FRESH FRUIT COBBLER
Fresh seasonal fruit topped with brown sugar crumbs, baked
and served ala mode 7-
(Please allow 15-20 minutes for preparation)
