WINES
AMERICAN
White Wines
Chablis
Pinot Chardonnay
Johannisberg Riesling
Fume Blanc
Gewurztraminer
Red Wines
Charles Krug Gamay
Beaujolais
Louis Martini Pi not Noir
Sebastiani Zinfandel
Almaden Cabemet
Sauvignon, Special
Selection
Sterling Merlot
Rose Wines
Charles Krug Vin Rose
Sebastiani Rose
EUROPEAN
White Wines
Pies porter
Liebfraumilch
Chablis
Macon
Puligny Montrachet
Alexis Lichine
Half
Bottle Bottle
7.00 4.00
10.00 5.50
9.00
8.00
10.00
7.50 4.25
9.00 4.75
7.50
9.00
13.50
7.00 4.00
7.00
9.00 4.75
9.00 4.75
13.50
10.50 5.75
21.00 10.75
Sauvignon Blanc 9.00
Graves 9.00 4. 75
LaDoucette Pouilly Fume 13.50 7.00
Mouton Cadet Rothschild 9.00 4. 75
Magnum 18.00
Red Wines
Chateau Lapelletrie
St. Emilion 16.00 8.50
Chateau LaGrange
St. Julien 13.00
Beaujolais 11.00 5. 75
Cotes du Rhone, De/as 8.00 4.50
Mouton Cadet Rothschild 9.00 4. 75
Magnum 18.00
Chateau Prieure Lichine 17.00
Rose Wines
Mateus
Sichel Amourose
D'Anjou
8.00 4.50
7.00 4.00
Our master wine list is available for a wider selection.
10/78-lM
,-
Commander's Palace-
Since 1880, the favorite dine-out and party
place for uptown New Orleans. This delightful
Victorian fantasy of a building has
been given new excitement, new beauty by
Charles Gresham, A.I.A., while retaining
the charm of another era.
MAIN DINING ROOM-Under that
magnificent Baccarat crystal chandelier,
reflected in the Victorian gilt looking-glass,
New Orleanians and their distinguished
guests have enjoyed the good food, the
heart-warming atmosphere of Commander's
for almost a century.
THE PATIO ROOM-through crystal
walls, you see Commander's lush tropical
garden with its splashing fountain. And
on the interior wall, five-hundred-year
old Persian tiles paint another flowery
paradise.
THE PARLOUR-Those saucy nude
ladies, who once decorated the bar of
New Orleans' finest old hotel, have smiled . ,
down on four generations of fun-loving .....
gourmets. Opening off The Parlour are
other colorful dining rooms, with flowers
and flower pictures to complement the
setting and the mood.
THE GARDEN ROOM-Walls of treillage
over mirrors reflect the treetops outside.
Victorian wicker baskets and a delightful
whimsy of a baby carriage hold
masses of flowers and greenery to continue
the garden atmosphere. The paintings-
flowers on treillage-were specially
commissioned.
THE KITCHEN BAR-A friendly place
for an after-dinner drink- in the heart
of Commander's great working kitchens.
ALA CARTE
APPETIZERS AND SOUPS
Shrimp Remoulade (or Shrimp Cocktail) 3.00
The zesty New Orleans sauce with Creole
mustard and horseradish.
Oysters Bienville 3.00
A Commander's Specialty. With a sauce
of shrimp, mushrooms and sherry.
Oysters Rockefeller 3.00
Oysters Commander 3.00
Oysters 2-2-2 3.00
2 Bienville, 2 Rockefeller, 2 Commander.
Artichoke Prudhomme 3.00
Whole fresh artichoke filled with oyster and
artichoke sauce for dipping.
Filet Mignon, Potatoes 12.00
Maitre d'hotel butter.
ENTREES
Filet Mignon Debris, Fried Parsley, Potatoes 12.50
Sauce Debris is a rich brown sauce with a unique
taste from crisp bits of roasted sirloin, Creole seasonings,
cognac and Burgundy.
Steak Diane, Potatoes 13.00
Prepared at your table.
Sirloin Strip, Potatoes 14.00
Maitre d'hotel butter.
Pepper Steak, Potatoes 14.00
Veal Marcelle 11.00
The finest white veal- Provimi Delft Blue- sauteed in
butter, topped with fresh lump crabmeat and fresh
mushrooms, Sauce Hollandaise. Potatoes.
Fettucine 3.00
Chef Paul's recipe.
Buster Crabs Bearnaise 3.25
A local delicacy- baby soft shell crabs
sauteed; Beamaise sauce.
Escargots Bordelaise 4.50
Creole Seafood Gumbo 2.00
Turtle Soup au Sherry 1. 75
A Commander's Specialty.
Onion Soup 1. 75
Soup du Jour 2.00
Soups 1-1-1 2.00
A demi serving each of three soups:
Gumbo, Turtle, Onion or Soup du Jour.
Crabmeat Imperial 10.50
Luscious combination of fresh backfin lump crabmeat,
chives, pimientos and mayonnaise. Glazed.
Served with potatoes.
Crabmeat and Shrimp au Gratin 9.50
Fresh backfin lump crabmeat, Gulf shrimp in a
light cream sauce with cheese and Chablis. Potatoes.
Redfish Grieg with Sauteed Lump
Crabmeat 10.00
Served with potatoes.
Redfish with Artichokes and Mushrooms,
9.50
Pan-sauteed, lemon b!Jtter sauce. Potatoes.
Flounder Amandine 9.50
Fresh flounder, pan·sauteed and topped with toasted
almonds. Lemon butter sauce. Potatoes.
Veal Kottwitz 9.50
Provimi Delft Blue veal pan-sauteed, topped with lightly
sauteed green onions, fresh mushrooms and artichokes.
Lemon butter sauce. Served with potatoes.
Commander's Salad 1.50
Avocado Salad 1.50
Salad of Vegetables 2.00
--
Seasonal vegetables, some crisp and raw, some
marinated, served on greens wi~h c;;reamy green
onion dressing/
SAlADS
DESSERTS
Chapon 1.50
The New Orleans classic. Crisp greens, French
dressing with a touch of garlic.
Hearts of Palm Vinaigrette 2.00
Green Salad 1.50
Crepe Kovacs 2.50 Lemon Crepes Commander 2.50
Dessert crepes with a filling of cream cheese, raisins,
liqueur and rum topped with a rich whipping creamcustard
sauce of oranges and spices, pecans and
raisins. Prepared and flamed at your table.
Thin dessert crepes, filled with cream cheese, glazed
with sweet sauce of fresh lemons and butter.
Baked Alaska for Two 3.50
Irish Coffee 2.00
Cafe Brulot 2.00
Orange Brulot 2.25
Flamed at the table.
Praline Parfait 1.75
Chocolate Mousse 1.25
Caramel Custard 1.00
TABLED OTE
Eggplant Creole
APPETIZERS
Turtle Soup au Sheny Soup du Jour Onion Soup
Shrimp, eggplant and
seasonings, sauteed, in a
rich Creole sauce.
Oysters 2-2-2 1.50
Shrimp Remoulade 1.50
Seafood Gumbo .50
Artichoke Prudhomme 1.50
ENTREES
Trout with Roasted Pecans ................................... 14.00
Fresh trout double battered, seasoned, pan-sauteed in drawn butter,
topped with pecan butter and roasted, chopped pecans. Served
with potatoes.
Stuffed Flounder ............................................ 14.00
Fresh flounder with dressing of backfin lump crabmeat, Gulf shrimp
and seasonings, broiled. Served with potatoes.
Redfish Greig .............................................. 14.50
Broiled filet of fresh redfish, topped with sauteed backfin lump
crabmeat. Meuniere sauce; potatoes.
Crabmeat Imperial. ......................................... 14.50
Luscious combination of fresh backfin lump crabmeat, green onions,
pimientos and mayonnaise. Glazed. Seroed with potatoes.
Crabmeat and Shrimp Au Gratin .............................. 13.50
Fresh backfin lump crabmeat and Gulf shrimp in a light cream
sauce with cheese and Chablis. Potatoes.
Soft Shell Crab Choron ...................................... 13.50
One of the city 's best-liked seafoods, prepared Commander's Haute
Creole way. The crab is battered and crisply fried, with a dressing
of Louisiana seafoods and seasonings, garnished with Gulf shrimp.
Topped with Sauce Charon. Seroed with potatoes.
Veal Lafayette .............................................. 13.50
The finest white veal- Provimi Delft Blue-seasoned and sauteed;
in a sauce of fresh mushrooms. ham, green onions, and seasonings,
folded into a crepe and topped with a sauce of two cheeses.
Baked; served with potatoes.
Toumedos Coliseum ......................................... 14.75
Two center cut filets with two sauces. Tournedos done to your
taste, each topped with a different sauce- Sauce Bearnaise and
Sauce Marchand de Vin. Potatoes.
Filet Mignon Debris, Fried Parsley ............................. 17.00
A filet done to your taste, topped with an original Commander's
sauce- Sauce Debris. A rich brown sauce with a unique taste from
crisp bits of roasted sirloin, Creole seasonings, cognac and
Burgundy. Served with potatoes.
Poulet Lauren .............................................. 13.00
Baked, boned chicken half, served with a real New Orleans oyster
dressing, topped with a sauce of fresh oranges and garnished with
fresh orange slices.
Brandied Crisp Roast Duck with Peaches, Dirty Rice .............. 13.50
The duck is crisp on the outside, tender on the inside. The sauce
is made with peach, lemon and orange juices, brandy and peaches.
Commander's Salad
Greens, croutons, bacon
hard-cooked egg, Parmesan
cheese and a tangy dressing.
SAlADS
Green Salad
French, Thousand Island,
or Bleu Cheese Dressing.
DESSERTS
WINES
Graves
Mouton Cadet
(White)
Chablis
(American)
Pinot Chardonnay
LaDoucette Pouilly
Fume
Macon
Puligny Montrachet
Chateu Lapelletrie
St. Emilion
Cotes du Rhone
Beaujolais
Mouton Cadet
(Red)
Half
Bottle Bottle
9.00 4.75
8.50 4.75
7.00 4.00
10.00 5.50
12.00 6.50
9.00 5.50
16.75 8.50
13.00 6.75
8.00 4.50
9.00 4.75
8.50 4.75
Salad of Vegetables 1.00
Seasonal vegetables,
some crisp and raw, some
marinated, served with a
creamy green onion dressing.
Caramel Cup Custard Praline Parfait Hot Buttered Pecan Pie Chocolate Mousse
FlAMING DESSERTS WITH DINNER
Lemon Crepes Commander 1.75
Coffee
Crepes Kovacs 1. 75
