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1403 Washington Ave, New Orleans, LA 70130
Chef Meg Bickford mines the depths of Creole cooking
Modern New Orleans cooking meets our Haute Creole in Chef Meg Bickford’s kitchen. Her fascination with Creole and Louisiana cuisine inspires her menus. Respectful of the past – but never reined in by it. The rich palette of farm-raised products and bayou gifts Louisiana has to offer fill the menu. Our "dirt to plate within 100 miles" policy means that we strive for 90% of our ingredients to come from within 100 miles of our back door. Our cooking has the flavor of distinctive Louisiana terroir. Meg and the Commander's Kitchen team know its history but live by the credo that ... "all of our best meals are still ahead of us."
STARTERS
Turtle Soup au Sherry
The authentic Louisiana favorite
~ Finished tableside with a splash of aged Sherry
Soup Du Jour
Varied cooking techniques combined with fresh seasonal ingredients.
Commander's Creole Gumbo
Rich stock in a black skillet roux slow cooked with regional ingredients, toasted garlic and local hot sauce
Butternut Squash Velouté
Velvety purée of roasted butternut, coconut milk and fresh citrus with toasted pepita crunch and pickled squash
Commander's Crisp Romaine Salad
Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing
Early Spring Cucumber Salad
Mint compressed English cucumber ribbons & crisp watermelon radish over tender greens with basil vinaigrette, pistachio-ruby beet gremolata and preserved Meyer lemon-chèvre buttermilk
Hickory Smoked Cauliflower
Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Wild White Shrimp Remoulade
Crab boil poached Gulf shrimp dressed with sauce remoulade over spicy local greens with shaved radish and Louisiana winter citrus
Louisiana Crawfish & Rice Cake
Citrus-chili marinated Louisiana crawfish tails over crispy rice flour & whipped egg griddle cake with crab boil aiöli and fried shallot furikake (Additional $3.50)
Dumplings & Gravy
Crispy gnochetti hand rolled with Creole cream cheese in Mississippi lamb country gravy with fried green garlic and a sunny side up quail egg
Shrimp & Tasso Henican
+3.50
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc
ENTRÉES
*Price of Entrée includes Starter, Entrée and Dessert
Louisiana Crawfish Sardou
52
Two soft poached hen’s eggs dressed with crawfish boil hollandaise nestled in crispy corn fried artichoke hearts over garlicky spinach and Herbsaint coulis with Cognac flambéed Louisiana crawfish tails
Cochon De Lait Eggs Benedict
46
16-hour barbecued shoulder of pork overwarm buttermilk biscuits, sauce forestière withroasted mushrooms, caramelized onions,soft poached hen’s eggs and tasso hollandaise
Ponchatoula Strawberry & Almond Pain Perdu
44
Frangelico liqueur macerated Louisiana strawberries over griddled French bread stuffed with smoked almond whipped Creole cream cheese and dehydrated citrus-criolla sella dust
Wild White Shrimp Salad
49
Garlic & herb marinated cast iron seared Gulf shrimp over tender greens with chili-lime cherry tomatoes, roasted red peppers, cucumber ribbons, pickled ruby beets & curried cachaça vinaigrette
New Roads Pecan Crusted Fish
55
Prosecco poached jumbo lump crab over spiced pecan crusted fish with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream
BBQ’d Creekstone Farms Short Ribs
56
Slow braised barbeque beef with root vegetable hash, caramelized Louisiana spring onions & sweet peas in smokey tomato jus with a soft poached hen’s egg and green garlic hollandaise
Grilled Tournedos of Black Angus Beef
59
Creekstone Farms beef tenderloin over garlic roasted mushrooms, whiskey smoked onions, Creole smashed new potatoes and Marchand de vin
Potlikker Glazed Pork Cheeks
52
Citrus cured & confit pork cheeks over Cajun smoked pork neck backbone stew with braised collard greens, charred chili hollandaise and a poached hen’s egg
desserts
Creole Bread Pudding Soufflé
31
"The Queen of Creole Desserts"
The richness of bread pudding whipped into a light soufflé.
~Finished tableside with warm whiskey cream~
Ponchatoula Strawberry Shortcake
38
First of the season Louisiana strawberries over a warm fluffy buttermilk biscuit with powdered sugar, sweet strawberry puree and Chantilly cream
Sorbet Du Jour
31
Chefs’ daily selection of seasonal fruit sorbet, a light & refreshing finish to jazz brunch!
Southern Style Pecan Pie à la Mode
31
Vanilla & sugarcane infused custard pie with New Roads pecans in a handmade pie crust, chocolate and salted caramel, served with house-spun vanilla bean ice cream
Creole Cream Cheese Cheesecake
31
Housemade Creole cream cheese cheesecake with a sweetened honey graham crust, chocolate lattice & sticky caramel sauce
Sparkle Plenty
31
Commander's seasonal fruit sorbet topped with bubbles!
Spring Citrus Pound Cake
31
Tangy lime curd over Limoncello soaked orange pound cake with Chantilly cream, lemon curd, and candied citrus zest (Additional $3.50 & must be ordered 20 minutes in advance)
Carrot Cake Ice Cream
31
Hand spun brown butter and Acadian honey ice cream with toasted pistachios, crumbled carrot cake and orange curd in a New Roads pecan tuille
Chef meg’s favorite brunch package — $56.00
Classic Bloody Mary
31
Spiked table-side with "ice block" vodka.
Turtle Soup
38
The authentic Louisiana favorite with
rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged Sherry~
Café Pierre Lacquered Texas Quail
31
Broken Arrow Ranch quail stuffed with charred chili smoked pork boudin over tangy bacon and apple cider braised cabbage with Crystal hot sauce pulp and Grand Marnier Cognac jus
Creole Bread Pudding Soufflé
“The Queen of Creole Desserts”
~ Finished tableside with whiskey cream sauce
À LA CARTE SIDES
Garlic Wilted Spinach
9
Black Pepper Cane Syruph Bacon
12
Corn, Asparagus, Grilled Kale & Leeks
10
Creole Smashed New Potatoes
9
Creole Cream Cheese Stone Ground Grits
10
Two Poached Eggs & Hollandaise
9
Warm Buttermilk Biscuits
8
COMMANDER'S EYE OPENERS
Mimosa
11
Everyone’s brunch fave!
Classic Bloody Mary
11
Our award-winning Bloody Mary
Spiked tableside with “ice block” vodka
Limoncello Spritz
10
Brighten up your day with this lemon-y libation!
The Crescent City Cooler
12
Rum, guava, freshly squeezed lime, bitters, ginger ale
Brandy Milk Punch
10
A boozy New Orleans Brunch classic
Serenello Prosecco
Half Glass 6.00 / Full Glass 12.00
APPETIZERS
Cheeks & Backbone Stew
16
Citrus cured and bacon fat confit. Beeler’s farm pork over a cast iron skillet dark roux backbone stew with shaved green onion
Wild White Shrimp Remoulade
15
Crab boil poached Gulf shrimp dressed with sauce remoulade over spicy local greens with shaved radish and Louisiana winter citrus
Shrimp & Tasso Henican
15.50
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc
Hickory Smoked Cauliflower
14
Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Redfish Croustade
14
Lemon and herb whipped smoked redfish with shaved tart apples, crisp radish and frisée on toasted Leidenheimer French bread and creamy ravigote sauce
Soups & Salads
Turtle Soup au Sherry
12
The authentic Louisiana favorite with
rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged sherry
Commander's Creole Gumbo
12
Rich stock slow cooked in a dark cast iron roux with regional ingredients spiked with toasted garlic, Creole seasonings and local hot sauce
Soup Du Jour
11
Varied cooking techniques combined with fresh seasonal ingredients.
Soup 1-1-1
13
A demitasse tasting of all three soups.
Commander's Crisp Romaine Salad
12
Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.
Early Spring Cucumber Salad
13
Mint compressed English cucumber ribbons & crisp watermelon radish over tender greens with basil vinaigrette, pistachio-ruby beet gremolata and preserved Meyer lemon-chèvre buttermilk
ENTRÉES
Gulf Fish Courtbouillon
34
Wild white shrimp and Gulf black drum poached in a smoked tomato courtbouillon sauce with sweet fennel, trinity and toasted garlic topped with Herbsaint aioli and Louisiana crawfish boudin fritter
Wild White Shrimp
34
Garlic & herb marinated cast iron seared Gulf shrimp over root vegetable and andouille boulangère with golden beets, roasted turnips, blackened sweet chilis, and sweet potatoes with Calabrian chili & toasted cumin Long Island Cheese pumpkin purée
Des Allemands Catfish
28
Crispy cornfried local catfish with
tangy honey & Creole mustard dressed cabbage, creamy Cajun style potato salad and Herbsaint coulis
Grilled Tournedos of Black Angus Beef
44
Creole spiced beef tournedos over garlic & herb roasted mushrooms, Creole smashed new potatoes, whiskey smoked onions and Marchand de vin
Café Pierre Lacquered Texas Quail
39
Charred chili smoked boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus
SIDES
Garlic Wilted Spinach
7
Creole Cream Cheese Stone Ground Grits
8
Tangy Bacon & Apple Cider Braised Cabbage
8
Creole Smashed New Potatoes
8
CHEF MEG'S CLASSIC CREOLE LUNCHEON — $49
Commander's Turtle Soup
Rich veal stock simmered slowly for 72 hours with minced snapping turtle, holy trinity & pressed eggs ~Finished tableside with aged sherry
Chargrilled Pork Tenderloin
Creole spiced hand carved tender pork over roasted garlic creamed white beans with crispy Brussels sprouts, cebollita jam and horseradish potlikker
Creole Bread Pudding Soufflé
~ The Queen of Creole Desserts ~ Finished tableside with whiskey cream sauce
2 COURSE LUNCH SPECIAL
Price of entrée is inclusive of your choice of soup or salad.
Tempura Baby Bok Choy
23
Whole tender bok choy dipped in rice flour batter & fried crisp over miso sweet pea pureé with red pepper coulis, shaved watermelon radish and pickled shimeji mushrooms
~ Add Cognac Flambéed Louisiana Crawfish Tails 18.00
Cracklin’ Crusted Pork Shoulder
25
Bacon fat confit pork glazed in fine herbes gastrique over smoked tasso studded field pea ragout with charred poblano pepper beurre blanc
EAT FIT NOLA — $46
Butternut Squash Velouté
Velvety purée of roasted butternut, coconut milk and fresh citrus with toasted pepita crunch and pickled squash
Wild White Shrimp Salad
Garlic & herb marinated cast iron seared Gulf shrimp over tender greens with chili-lime cherry tomatoes, roasted red peppers and cucumber ribbons finished with curried cachaça vinaigrette & pickled ruby beets
Sorbet du Jour
Handcrafted sorbet with the finest Louisiana fruit spiced with local flavors spun daily
LUNCH LIBATIONS
L&L Vodka Collins
5
Lavender, lemongrass, citrus
The Crescent City Cooler
5
Rum, guava, freshly squeezed lime, bitters, ginger ale
FEATURED WINES
The perfect choice for lunch — from the south coast of France!
True Coast
5.99
2023
“Coastal Reserve” Chardonnay
True Coast
5.99
2023
“Coastal Reserve” Rosé
True Coast
5.99
2023
“Coastal Reserve” Pinot Noir
DESSERTS
Creole Bread Pudding Soufflé
11
"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream
Ponchatoula Strawberry Shortcake
12
First of the season Louisiana strawberries over a warm fluffy buttermilk biscuit with powdered sugar, sweet strawberry puree and Chantilly cream
Pecan Pie à la Mode
10
Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce.
Piety & Desire White Chocolate Amaretto Cake
12
White chocolate amaretto ganache in a
crumbled white chocolate cake crust with milk chocolate mousse, dark chocolate ganache Chantilly cream, cocoa nibs, and toasted almonds
Ice Cream or Sorbet Du Jour
10
Chefs' daily selection of seasonal fruit sorbet or old-fashioned handspun ice cream.
CHEF MEG'S PLAYGROUND MENU
$125 per Person + Optional Wine Pairing
Dirty Martini on the Half Shell
Local oysters on the half shell, olive brine pearls, martini granita, Cajun caviar
Ponchatoula Strawberries
Dehydrated strawberry leather & fresh local berries with smoked goat cheese, crispy Niçoise tapenade, oven dried lemon dressed kale and charred sweet onion
~le Coup du Milieu~
Float Like a Butterfly
Butterfly pea flower infused gin, lemon, honey syrup, Cointreau and tonic
Kumquat Kosho Gulf Shrimp
Grilled head on Gulf shrimp pinchos with pickled shimeji mushrooms, kohlrabi and charred baby bok choy over miso pea puree
Crawfish & Hokkaido Scallop
Satsuma & Criolla Sella seared scallops over braised collard greens,Creole cream cheese stone ground grits,Cognac flambéed Louisiana crawfish tails and crawfish boil hollandaise
Strawberries & Cream
Vanilla Bavarian cream over Licor 43 soaked butter cake with Chantilly cream, Ponchatoula strawberries and pretzel brittle
STARTERS
Jerk Spiced Japanese Hokkaido Scallops
19
Brown butter basted tender scallops, crisp kohlrabi & poblano andCaribbean warm spiced crushed lemongrass herbal tea
Shrimp & Tasso Henican
15.50
Shaved wild bluefin tuna #1+ with Pierre Part crawfish boudin calas, salt cured Swiss chard, Bellegarde baguette crisps and Herbsaint aiolï
Hickory Smoked Cauliflower
14
Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Gulf Oysters & Satsuma Pepper Jelly
19
Satsuma glazed Brussels sprouts, crispy corn fried Gulf oysters,and citrus salad over cauliflower & black truffle velouté.
Remoulade Roasted Shrimp
17
Broiled head-on wild white Gulf shrimp drenched in spicy New Orleans style remoulade sauce with Creole cream cheese stone ground grits and pickled sweet peppers
Curried Colorado Lamb
16
Tender morsels of braised lamb shank over creamy polenta with dried satsuma peel, marinated French feta, pomegranate harissa, butternut squash caponata and curried bone barrow jus
CAVIAR SERVICE
Housemade crème fraiche, crispy shallots, egg, chives and sweet corn blinis
1 ounce Gold Pearl Trout Roe
42
Sustainably farmed in France with bright, silky pop and subtle, sweet flavor
1 ounce Siberian Sturgeon Osetra
99
Sustainably farmed in Greece with rich, clean, nutty taste with a full, creamy finish
1 ounce California White Sturgeon Reserve
149
Sustainably farmed in Wilton, CA with a nutty, buttery and light flavor
Enjoy All Three Caviars
300
SOUPS & SALADS
Turtle Soup au Sherry
12
The authentic Louisiana favorite with veal fond, egg and crushed lemon ~Finished tableside with a splash of aged Sherry
Soup du Jour
11
Varied cooking techniques combined with fresh seasonal ingredients
Commander’s Creole Gumbo
12
Slow cooked stock with garlic, Creole seasonings and local hot sauce
Soups 1-1-1
13
A demitasse tasting of all three soups
Commander’s Crisp Romaine Salad
12
Hearts of romaine, grated Parmesan, pressed egg, crispy bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing
Spring Cucumber Salad
13
Mint compressed English cucumber ribbons & crisp watermelon radish over tender greens with basil vinaigrette, ruby beet gremolata, pistachio dukkah and preserved Meyer lemon-chèvre buttermilk
ENTRÉES
Pecan Crusted Fish
41
Prosecco poached jumbo lump crab over spiced New Roads pecan crusted fish with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream
Pierre Part Crawfish & Texas Redfish
39
Cognac flambéed Louisiana crawfish tails and cast iron seared redfish with confit of butternut squash, caramelized shiitake mushrooms, ripped Swiss chard, mirliton kimchi and crawfish boil hollandaise
Grilled Center Cut Creekstone Farms Filet
52
8 oz. filet of Black Angus beef with Creole smashed new potatoes, haricot vert & mushroom fricassee, and brandy green peppercorn demi glace
Tasso Brined Duroc Pork Chop
42
Chargrilled Tasso brined double cut Duroc pork chop over root vegetable and andouille boulangère with golden beets, roasted turnips, sweet potatoes and horseradish potlikker
Chargrilled Veal Tenderloin
47
Hand carved milk fed veal over Creole cream cheese stone ground grits with crispy crushed red pepper oven dried kale, crushed crawfish bisque and Cognac flambéed Louisiana crawfish tails
SIDES
Garlic Wilted Spinach
9
Creole Cream Cheese Stone Ground Grits
10
Tangy Bacon & Apple Cider Braised Cabbage
9
Creole Smashed New Potatoes
9
Sauté of Sweet Corn, Grilled Kale, Asparagus & Leeks
10
Cognac Flambéed Louisiana Crawfish Tails
18
CHEF MEG'S THREE COURSE OFFERINGS
Price of Entrée Includes Soup or Salad & Dessert
Maggie's Mushroom Vol Au Vent
44
Whipped Taleggio torched over pioppino & chestnut mushrooms in a flaky French pastry over garlic wilted spinach with butternut veloutéand bourbon barrel soy sauce mushroom vinaigrette
Wild White Shrimp & Grits
48
Garlic & herb marinated Gulf shrimp seared in cast iron over Creole cream cheese stone ground grits with pickled sweet peppers, braised collard greens and housemade chorizo courtbouillon
Café Pierre Painted Texas Quail
52
Charred chili smoked pork boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus
DESSERTS
Creole Bread Pudding Soufflé
11
"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream
Ponchatoula Strawberry Shortcake
12
First of the season Louisiana strawberries over a warm fluffy buttermilk biscuit with powdered sugar, sweet strawberry puree and Chantilly cream
Pecan Pie à la Mode
10
Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce.
Creole Cream Cheese Cheesecake
10
Housemade Creole cream cheese cheesecake with a honey graham crust, chocolate lattice & sticky caramel sauce
Ice Cream or Sorbet Du Jour
10
Chefs' daily selection of seasonal fruit sorbet or old-fashioned handspun ice cream.
Featured Cocktails
Holy Trinity
15
trinity infused gin | benedictine | lime
Fuzzy Buffalo
12
bourbon | basil | peach | lemon
Tequila Mockingbird #2
14
reposado tequila | limoncello | lemon | bitters
Gold Rush
17
bourbon | lemon | honey
Cranberry Bourbon Punch
15
bourbon | vermouth | cranberry | rosemary
Under-Currant
12
cassis | aperol | pineapple | prosecco
Our Wine Program
The wine list at Commander’s Palace is designed for celebrations, boasting the South’s largest collection of Champagnes, an impressive array of large-format bottles, and over 40 wines by the glass. Curated by wine guy Dan Davis, the selection features 2,600 wines from around the world, with particular strength in Bordeaux, Burgundy, and Napa Valley. Among the 18,500 bottles in the cellar, guests will find prestigious labels such as Domaine Leflaive Bâtard-Montrachet and Harlan Estate Napa Valley. For those seeking rare, aged treasures, a nearly century-old bottle of Château Cos d'Estournel St.-Estèphe 1928 is available. The list also includes an extensive selection of global Rieslings, perfectly complementing our New Haute Creole Cuisine.
Wine by glass
Champagne & Sparkling Wine
Ployez-Jacquemart
45.00 / 22.50
5 oz / 2.5 oz
2010
Extra-Brut, Champagne, France
Albert Lebrun
28.00 / 14.00
5 oz / 2.5 oz
M/V
Brut, Champagne, France
King Estate
24.00 / 12.00
5 oz / 2.5 oz
2018
Willamette Valley, Oregon
Commander's Palace Brut
16.50 / 8.25
5 oz / 2.5 oz
N/V
Crémant de Bourgogne, France
Serenello
8.50 / 4.25
5 oz / 2.5 oz
N/V
Extra Dry, Prosecco DOC
White Wine
FRUITY & OFF-DRY
Elio Perrone
13.50 / 6.75
6 oz / 3 oz
2023
Sourgal | Moscato d'Asti, DOCG, Piedmont
J&H Selbach
16.50 / 8.25
6 oz / 3 oz
2017
Riesling Spätlese, Saar
White Wine
DRY & CRISP
Cabert
11.50 / 5.75
6 oz / 3 oz
2020
Pinot Grigio, Friuli Grave
The Eyrie Vineyards
19.00 / 9.50
6 oz / 3 oz
2019
Chasselas Doré | Dundee Hills Willamette Valley, Oregon
Dama del Rovere
13.50 / 6.75
6 oz / 3 oz
2019
Soave, Veneto, Italy
Kuentz-Bas
14.00 / 7.00
6 oz / 3 oz
2018
Sylvaner/Auxerrois/Muscat | Alsace, France
Petit-Freylon
16.00 / 8.00
6 oz / 3 oz
2020
Sauvignon Blanc | Cuvée Marguerite, Bordeaux, France
Le Garenne
20.00 / 10.00
6 oz / 3 oz
2020
Sancerre, Loire Valley
Santa Barbara
13.00 / 6.50
6 oz / 3 oz
2018
Verdicchio, Marche, Italy
Santa Barbara
13.00 / 6.50
6 oz / 3 oz
2018
Verdicchio, Marche, Italy
White Wine
FULL-BODIED
Domaine Savary
19.50 / 9.75
6 oz / 3 oz
2020
Chablis, Burgundy
Dme. Richou Chauvigné
12.50 / 6.25
6 oz / 3 oz
2017
Chenin Blanc | Anjou, Loire Valley, France
Castro Ventosa
14.50 / 7.25
6 oz / 3 oz
2014
Godello, Bierzo, Spain
Commander's Palace
10.50 / 5.25
6 oz / 3 oz
2020
Chardonnay
Paul Mauguin
13.50 / 6.75
6 oz / 3 oz
2014
Chardonnay, Burgundy
County Line
17.50 / 8.75
6 oz / 3 oz
2020
North Coast Chardonnay
Dme. A & P de Villaine
24.50 / 12.25
6 oz / 3 oz
2017
Aligoté | Bouzeron, Côte Chalonnaise, France
Dry Rosé
Studio by Miraval
11.50 / 5.75
6 oz / 3 oz
2021
Méditerranée IGP Rosé, France
Domaine Tempier Bandol Rosé
32.00 / 16.00
6 oz / 3 oz
2018
Provence, France (en magnum)
Elvio Tintero
12.50 / 6.25
6 oz / 3 oz
2017
Langhe Favorita DOC Piedmont Italy
Elvio Tintero
12.50 / 6.25
6 oz / 3 oz
2017
Langhe Favorita DOC Piedmont Italy
Elvio Tintero
12.50 / 6.25
6 oz / 3 oz
2017
Langhe Favorita DOC Piedmont Italy
Elvio Tintero
12.50 / 6.25
6 oz / 3 oz
2017
Langhe Favorita DOC Piedmont Italy
Red Wine
LIGHT & FRUITY
Bruscus
11.50 / 5.75
6 oz / 3 oz
2018
Lambrusco Amabile | San Valentino, Reggiano DOC, Italy
Terres d'Orées
12.50 / 16.00
6 oz / 3 oz
2019
l'Ancien , Gamay | Vieilles Vignes, Beaujolais, France
Mouton Noir
15.00 / 7.50
6 oz / 3 oz
2019
Other People's Pinot | Pinot Noir, Willamette Valley, Oregon
Domaine Bourgogne-Devaux
17.00 / 8.50
6 oz / 3 oz
2015
la Perrière | Hautes(Côtes de Beaune, Burgundy
Elvio Tintero
13.00 / 6.50
6 oz / 3 oz
2016
Langhe Nebbiolo, Italy
Red Wine
MEDIUM BODIED
Duline
22.00 / 11.00
6 oz / 3 oz
2015
la Duline Schioppettino | Friuli(Venezia Giulia Italy
Commander’s Palace Merlot
10.50 / 5.75
6 oz / 3 oz
2018
by Bruno Lafon , Pays d'Oc, France
Domaine Ollier-Taillefer
11.50 / 5.75
6 oz / 3 oz
2015
les Collines | Faugères, Languedoc(Roussillon, France
Cht. Saint-Julian
13.00 / 6.50
6 oz / 3 oz
2016
Cuvée Analogie | Bordeaux Supérieur, Bordeaux, France
Red Wine
FULL-BODIED
Commander’s Palace Cabernet
11.50 / 5.75
6 oz / 3 oz
2020
by Bruno Lafon , Pays d'Oc, France
Requiem Cabernet Sauvignon
15.00 / 7.50
6 oz / 3 oz
2019
Columbia Valley, Washington
Obsidian Ridge
19.50 / 9.75
6 oz / 3 oz
2017
Cabernet Sauvignon | Red Hills of Lake County, California
Dme. Christelle Betton Syrah
22.00 / 11.00
6 oz / 3 oz
2016
Crozes-Hermitage, Rhône Valley, France
Cht. de Bellevue
28.00 / 14.00
6 oz / 3 oz
2011
Lussac-Saint-Émillion | Bordeaux, France (en magnum)
Red Wine
SWEET & STICKYS
Quady
12.00 / 6.00
3 oz / 1.5 oz
2018
Essensia Orange Muscat
Domaine Huët
15.00 / 7.50
3 oz / 1.5 oz
2017
Vouvray Moelleux
Secret de Château Biac
22.00 / 11.00
3 oz / 1.5 oz
2010
Cadillac, Bdx. | Faugères, Languedoc(Roussillon, France
Royal Tokaji
23.00 / 11.50
3 oz / 1.5 oz
2016
Red Label | Tokaj, Hungary
Jacky Navarre
25.00 / 12.50
3 oz / 1.5 oz
N/V
Vieux 29 Year | Pineau des Chartentes, Charentes, France
Eat Fit NOLA items meet the nutritional criteria of Ochsner Health. For more information please visit EatFitNOLA.com
Contact Us
feedback@commanderspalace.com
+1 (504) 899-8221
Location
1403 Washinton Ave,
New Orleans, LA 70130
New Orleans, LA 70130
Contact Us
info@commanderspalace.com
+1 (504) 899-8221
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ALL RIGHTS RESERVED