Managing Partners
Dickie Brennan
Lauren Brennan Brower, Steve Pettus
Location
605 Canal Street
At the entrance to the french Quarter,
in the 100 year old former Werlein's Music Building
Phone: 504.523-1661· fax: 504.523-1633
Website: palacecafe.com
Hours of Operation
Lunch: Monday-friday, 11:30- 2:30 pm
Dinner: Nightly, 5:30 -10 pm
Jazz Brunch: Saturday & Sunday, 10:30- 2:30 pm
Cuisine
The flavor of New Orleans -
Classic & Contemporary Creole/Cajun dishes
Reservations
Recommended but not required- call504.523-1661
Parking
Validated parking at the Marriott on Canal Street,
the Holiday Inn on Royal Street and
the Westminster Garage on lberville Street
Dress
Upscale casual - no jacket required
Credit Cards
All major cards accepted, except Discover
Smoking Policy
Smoking allowed, based on availability
Executive Chef
Gus Martin
General Manager
Michael Cobb
Opened
March 11,1991
A Dickie Brennan & Co. Restaurant
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THE FLAVOR OF NEW ORLEANS
605 Canal Street
Phone: (504) 523-1661 ·fax: (504) 523-1633
Lunch: Monday- friday, 11:30-2:30 pm
Dinner: Nightly, 5:30 -10 pm
Jazz Brunch: Saturday & Sunday, 10:30- 2:30 pm
71 6 I SERVILLE ST. · (504) 522-CHOP
Appetizers
CRABMEAT CHEESECAKE -A Palace Cafe favorite!
Baked in a pecan crust with a wild mushroom saute
and Creole lemon meuniere sauce 6. 95
SHRIMP REMOULADE -
A crisp fried tomato cup
filled with housemade
remoulade sauce, on a
chiffonade of green leaf
lettuce, radicchio and
carrots tossed in an herb
vinaigrette, served with
spicy Gulf shrimp 6. 75
Entrees
SHRIMP AND
ANDOUILLE OMELETTE
-Sauteed Gulf shrimp,
andouille sausage and
wild mushrooms
CRABMEAT CHEESECAKE folded in a fluffy three
egg omelette, touched with a spicy Creole sauce and
crisp home-fried potatoes with caramelized onions 13.9S
PORK GRILLADES AND GRITS - Medallions of pork braised
in a rich sauce with peppers, onions and mushrooms, .
served with andouille cheese grits 15.95
LOST BREAD -New Orleans' version of french
toast, with an apple-pecan praline sauce
and andouille sausage 12.95
CHICKEN PONTALBA - Marinated chicken breast grilled
over an open flame on a bed of sauteed green onions,
ham, mushrooms and garlic with brabant potatoes
and topped with bearnaise sauce 14.95
CAFE EGGS BENEDICT - Slow roasted pork "debris"
on a housemade buttermilk cheddar cheese biscuit,
with poached eggs, topped with a tasso hollandaise sauce
and finished with vegetable of the day 13.95
Desserts
CAFt AU LAIT CREME BROLEE - fresh ground
espresso bean-infused custard served with
cinnamon sugar cookies and candied oranges 5.95
LoRA BRODY CHocoLATE CAKE -
A rich, fudge-like, flourless chocolate cake
served with a warm chocolate sauce flavored
with Orambuie liqueur 6.50
Appetizers
WERLEIN SALAD- Romaine lettuce tossed with a black
pepper-garlic dressing and Parmesan croutons 5.25
With Louisiana Fried Oysters 6.75
SEAFOOD GUMBO - Blue crab and salty oysters simmered with·
shrimp, in a rich seafood broth flavored with okra 5. 95
Entrees
CATFISH PECAN MEUNIERE -fresh fillet of catfish, pecan
crusted and pan-sauteed, touched with our Creole meuniere
sauce, served with Louisiana popcorn rice and vegetables 1195
PALACE COBB SALAD- Julienne grilled chicken breast, sweet
bacon, hard-boiled egg, tomatoes, avocado, red onions, wbite
cheddar cheese and bleu cheese with a chiffonade of green
leaf lettuce, tossed tableside in a fresh vinaigrette 12.95
CHEF'S GRILLED GuLF fiSH- fresh fillet of Gulf fish, house
seasoned and grilled over an open flame, served with sour
cream mashed potatoes, a spicy smoked tomato beurre blanc
. and vegetable slaw, tossed in a sherry vinaigrette 12.95
PALACE POTATO PIE -Slow roasted, pulled beef ''debris"
·~ Jayered with wilted spinach and fluffy mashed potatoes,
topped with Wisconsin cheddar cheese
and finished with a sweet onion gravy,
served with fresh baked garlic flat bread U 95
GULF SHRIMP TCHEFUNCTE ~
Gulf shrimp, sauteed with
mushrooms and scallions,
in a Creole meuniere sauce,
served with Louisiana
popcorn rice 13.50
Desserts
WHITE CHOCOLATE BREAD
PUDDING -The original!
White chocolate baked
inside bread pudding and
smothered with warm
chocolate ganache 6.00
BANANA SPLIT
CHEESECAKE -
Sweet banana cheesecake topped with fresh
pineapple, strawberries, chocolate sauce,
whipped cream and pecans 6.25
MIMU SAMPLING
OYSTER PAN RoAsT -
Salty oysters poached in
rosemary cream, topped
with herb crumbs in a
. , roasting skillet 6. 75
TuRTLE SouP -
~ A Southern favorite,
enriched with fresh lemon
and lots of sherry 5. 75
Entrees
ANDbUILLE CRUSTED fiSH -
Pan-roasted fresh fillet
of Gulf fish coated with OYSTER PAN ROAST
housemade andouille sausage and french bread crumbs,
s~rved on a cayenne-garlic sauce with chive coulis,
' rissole potatoes and vegetables 18.95
fiLET MIGNON - Cracked black pepper rubbed filet
mignon, grilled over an open flame and served on a bed
of Lyonnaise potatoes, finished with roasted mushrooms
and homemade steak sauce 2195
PAN SEARED GuLF fiSH - fresh fillet of Gulf fish,
lightly seared, then oven-roasted with leeks,
tomatoes, peppers, new potatoes, oyster mushrooms
and roasted garlic in an herb infused crab broth 2195
OVEN-ROASTED DucK- De-boned, crisp oven-roasted
duckling served on a field pea-hickory smoked bacon
ragout with green onion-mushroom rice 19.95
PANEED RABBIT WITH COUNTRY CASSOULET-farm
raised, de-boned rabbit, lightly breaded and pansauteed,
with oven-roasted herbed mushrooms and
smoked Gouda cheese, served with a country cassoulet
of white beans, duck and housemade sausages 19.95
Desserts
DOBERGE CAKE- Vanilla sponge cake, moistened
with rum syrup then layered with strawberry
and lemon butter creams, topped
with dark chocolate ganache 6.50
BANANAS FosTER-A Palace Cafe favorite! fresh bananas
sauteed tableside in brown sugar and cinnamon,
flambeed with banana liqueur and rum, served over
homemade vanilla ice cream 6.00
