Commander's Palace

A curated brunch package as listed on the menu.

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.

Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.

Chargrilled beef tenderloin over garlic & herb roasted mushrooms, Creole smashed new potatoes, whiskey smoked onions and Marchand de vin.

"The Queen of Creole Desserts". The richness of bread pudding whipped into a light soufflé. Finished tableside with warm whiskey cream.

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.

Wild white shrimp and Gulf black drum poached in a smoked tomato courtbouillon sauce with sweet fennel, trinity and toasted garlic topped with Herbsaint aïoli and Louisiana crawfish boudin fritter.