Dinner Menu

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.
*Sample Menu - Prices and Dishes are Subject to Change

Starters

Crabmeat Cheesecake
A Palace Café signature dish! Baked in a pecan crust with a wild mushroom sauté and Creole Meuniére 8-

Shrimp Rémoulade
Spicy boiled shrimp in a crisp tomato cup with sauce rémoulade 9-

Oysters Pan Roast
Oysters poached in rosemary cream with herb breadcrumbs, served in a roasting skillet 8-

Barbecued Shrimp
in a New Orleans style barbecue sauce, spiked with Abita beer and served with a Leidenheimer crouton 9.5-

Fried Oyster "Loaf" Corn fried oysters served on grilled ciabatta bread with melted St. Andre cheese and sherry-tasso cream sauce 8-

Crab Claws Bordelaise Sautéed blue crab claws with New Orleans style bordelaise sauce with garlic, lemon, parsley and Creole seasoning 9-

Fois Gras Pain Perdu (seasonal)
Pan seared fois gras with savory French toast, finished with a blueberry compote 15-

Soups & Salads

Turtle Soup
Enriched with fresh lemon and lots of sherry 7.50-

Soup du Jour
Inspirations from the Chef 6.50-

Seafood Gumbo
Shrimp, oysters and okra, served with white rice 8-

Chicken and Sausage Gumbo
Tender chicken, local andouille and file 7-

Café Spinach Salad
Tossed with housemade candied bacon, red onion and chopped boiled egg in a sherry cane vinaigrette 7-

Werlein Salad
Romaine lettuce with garlic-anchovy dressing, grated Pecorino Romano and housemade croutons 6-
with fried oysters 8-

Bleu Cheese Salad
Danish bleu cheese, crispy prosciutto, local strawberries, candied pecans, shaved red onions and mixed greens tossed in a strawberry balsamic vinaigrette 8-

Duck Confit and Frisée (seasonal)
With goat cheese, brioche croutons, shaved red onion and a blood orange vinaigrette 8-

ENTREES

Pepper Crusted Duck Breast with Seared Hudson Valley Foie Gras
Set on parsnip mashed potatoes with a citrus-confit salad and sauce au poivre 27-

Shrimp Tchefuncte In a Creole meuniére sauce with green onions, roasted mushrooms and popcorn rice 19-

Andouille Crusted Fish
Pan-roasted and served with Crystal beurre-blanc, chive aïoli, rissole potatoes and vegetable du jour 20-

Spiced Redfish (seasonal)
Served with sweet cornbread dressing, braised greens and citrus glazed crabmeat 28-

Bone-In Lamb Loin (seasonal)
Pan seared and served with shiitake mushrooms, spinach risotto and a Madeira jus 24-

Rib-eye and Shrimp 12 oz. cast iron-seared rib-eye accompanied by Lyonnaise potatoes and jumbo Gulf shrimp, finished with toasted pine nut brown butter sauce 34-

Catfish Pecan Pecan-crusted with Creole meunière sauce, spiced pecans, popcorn rice and vegetable du jour 18-

Grilled Gulf Fish Panzanella With housemade olive bread croutons, local cucumbers, tomatoes, grilled eggplant, capers and spinach tossed in an Italian parsley pistou 22-

Rotisserie Chicken aux Champignons Served with truffled mashed potatoes and lemon-arugula salad, finished with a Creole marchands de vin 18-

Creole Seasoned Filet Grilled 8 oz. filet with roasted shiitake demi-glace, grilled onions and Stilton bleu cheese crumbles accompanied by green onion mashed potatoes 33-

Crispy Braised Pork Shank With a warm salad of crispy sweet potatoes, bleu cheese, frisée & housemade bacon finished with a Ponchatoula strawberry barbeque sauce 23-