Dinner Menu

Starters

Garlic Crusted Frog Legs (Seasonal) Flash fried and served with eggplant purée and farm pepper jelly 11-

House Smoked Duck Breast Served with a crispy cassoulet cake and finished with a Creole mustard gastrique  9-

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-

Crab Claws Bordelaise
Blue crab claws with garlic, lemon and Creole seasoning 9-

Barbecued Shrimp
in a New Orleans style barbecue sauce, spiked with Abita beer, served with cracklin’ corn bread 9.5-

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

Soups & Salads

Creole Heirloom Tomato Caprese (Seasonal) Sliced local tomatoes with housemade "crab boiled" mozzarella and basil emulsion  9-

Turtle Soup
Enriched with fresh lemon and lots of sherry 7-

Soup du Jour
Inspirations from the Chef 6.5-

Seafood Gumbo
Shrimp, oysters and okra, served with white rice 7-

Chicken and Sausage Gumbo
Rotisserie chicken, local andouille and file 6.5-

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
Grilled peaches, smoked almonds, Danish bleu cheese crumbles, shaved red onions and mixed greens tossed with horseradish-honey vinaigrette 8-

Entrees

Grilled Redfish and Crab (Seasonal) With deviled crab and cornbread dressing finished with bourbon corn cream  28-

Sweetbreads Écrevisse (Seasonal) Pan seared veal sweetbreads with a ragoût of Louisiana crawfish tails, white beans, arugula and pickled peppers touched with roasted tomato butter  27-

Pepper Crusted Duck Breast with Seared Hudson Valley Foie Gras
Set on parsnip mashed potatoes with a citrus-confit salad and sauce au poivre 26-

Shrimp Tchefuncte In a Creole meuniére sauce with green onions, roasted mushrooms and popcorn rice 17-

Andouille Crusted Fish
Pan-roasted and served with Crystal beurre-blanc, chive aïoli, rissole potatoes and vegetable du jour 18-

Gulf Seafood Fra Diavlo Gulf fish, shrimp, crab and oysters simmered in a spicy fennel & tomato sauce, draped with a basil-romano béchamel & served with housemade ciabatta crostini  26-

Strip and Shrimp 12 oz. cast iron-seared New York strip accompanied by Lyonnaise potatoes, jumbo Gulf shrimp and finished with toasted pine nut brown butter sauce 34-

Gulf Fish 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, Creole tomatoes, grilled eggplant, capers and spinach tossed in an Italian parsley pistou 22-

Rotisserie Chicken aux Champignons Dusted with mushrooms and served with truffled mashed potatoes, lemon-arugula salad and 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 32-

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