Professional Documents
Culture Documents
Dishes & Prices are Subject to Change
Starters
Crabmeat Cheesecake* Crab Claws Bordelaise
a Palace Café signature dish! Baked in a pecan blue crab claws with garlic, lemon and
crust with a wild mushroom sauté and Creole seasoning 9~
Creole Meuniére 8~
Barbecued Shrimp
in a New Orleans style barbecue sauce, spiked
Shrimp Rémoulade *
with Abita beer, served with cracklin’
spicy boiled shrimp in a crisp tomato cup
corn bread 9.5~
with sauce rémoulade 9~
Creole Tomato & Crab
Palace Café Baked Oysters thick sliced, vineripe tomato served with grilled
served in a roasting skillet with rosemary, garlic, and chilled Vidalia onions, lemon oil,
extra virgin olive oil and fresh bread crumbs 8~ jumbo lump blue crabmeat and
Fleur de Sel crackers 10~
Fried Oyster “Loaf”
corn fried oysters served on grilled ciabatta bread with melted
St. Andre cheese and sherrytasso cream sauce 8~
Entrées
Vegetarian items available upon request ask your servers for details
Shrimp Tchefuncte* Gulf Fish Pecan*
in a Creole meuniére sauce with green onions, pecancrusted with Creole meunière sauce, spiced pecans,
roasted mushrooms and popcorn rice 17~ popcorn rice and vegetable du jour 18~
Andouille Crusted Fish* Grilled Gulf Fish Panzanella
panroasted & served with Crystal beurreblanc, chive with housemade olive bread croutons, local cucumbers,
aïoli, rissole potatoes & vegetable du jour 18~ Creole tomatoes, grilled eggplant, capers and spinach
tossed in an Italian parsley pistou 22~
Prosciutto Wrapped Lamb Chops
DINNER
Seasonal Specials
We support local farmers 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.
Starters
Crabmeat Ravigote
Jumbo lump crabmeat tossed with traditional ravigote sauce, topped with chopped boiled egg, shaved
red onions, and served on Bibb Lettuce 15~
Green Tomato and Shrimp Napoleon
Fried Green Tomatoes stacked with sautéed shrimp, jalapenos, leeks, and housemade bacon,
topped with roasted garlic buerre blanc 11~
Salads
Summer Beet Salad
Mixed greens, roasted beets, pickled red onions, and housemade ricotta cheese tossed in a
sweet beet vinaigrette 8~
Entrées
Almond Crusted Scallops
Jumbo diver scallops served with roasted fennel and smoked leek slaw,
finished with Clement rum orange gastrique 26~
Stuffed Pork Loin
Grilled and stuffed with housemade bacon, spinach, onions, garlic and goat cheese,
accompanied by whipped sweet potatoes and sage brown butter 24~
Carpet Bagger Steak
(3) 2oz Prime beef tournedos filled with poached P & J Oysters, served with grilled red onions, wilted
spinach, and finished with a red wine reduction and sauce béarnaise 28~
Café Ducklings A Specialty of the House…
Honey Glazed Duck
panroasted, dryaged duck served with a Creole sweet potato salad, Napa cabbage
and pancetta slaw with a smoked black pepper & honey lacquer 19~
Pepper Crusted Duck Breast with Seared Hudson Valley Foie Gras*
set on parsnip mashed potatoes with a citrusconfit salad and sauce au poivre 25~
Dessert
New Orleans Amber Rum Cake
topped with fresh peaches sautéed tableside in butter and brown sugar, flambéed with amber rum
& peach nectar, served with vanilla bean ice cream 7
Executive Chef Darin Nesbit • Chef de Cuisine Ben Thibodeaux
We welcome you as our guest this evening
For parties of 8 or more, please accept the inclusion of an 18% gratuity.
*Recipe in our Palace Café: The Flavor of New Orleans Cookbook. Ask your server for details.