A Palace Café signature dish! Baked in a pecan crust with a wild mushroom sauté and Creole meunière sauce
8
Shrimp Remoulade
Zatarain's boiled shrimp served in a crisp fried tomato cup with sauce Remoulade
8
Crab Claws
Crab claws sautéed with butter, garlic, lemon and parsley
8
Truffled Seafood Martini
Jumbo lump crabmeat, Gulf shrimp, calamari, and scallops in white truffle vinaigrette with tomatoes, red onions, and herbs served with fresh lemon and housemade crackers
10
Oysters Casino
Broiled Louisiana oysters topped with bacon, garlic, and jalapeños with Romano cheese
7.50
Fried Oyster "Loaf"
Corn fried oysters served on grilled ciabatta bread with melted St. Andre cheese and sherry-tasso cream sauce
8
Turtle Soup
Enriched with lemon and lots of sherry
7
Gumbo Ya Ya
Rotisserie chicken, housemade andouille and file
6.50
Soup du Jour
Inspirations from the Chef
6.50
Werlein Salad
Romaine hearts, creamy garlic dressing, shaved Pecorino
With Louisiana fried P & J Oysters8
6
Café Spinach Salad
Baby spinach tossed with candied housemade bacon, red onion and boiled chopped egg in a sherry bacon vinaigrette.
7
Seafood Gumbo
Shrimp, oysters and crab simmered in a rich seafood broth with okra
7
Bleu Cheese Salad
Gorgonzola with late summer greens, roasted beets, candied spiced pecans, Grand Marnier vinaigrette and black pepper brioche croutons
8
Crab Boil Salad
Jumbo lump crabmeat, spicy boiled potatoes, mushrooms, and corn with a wedge of butter lettuce and shaved Vidalia onions, roasted garlic-lemon vinaigrette and crispy andouille
11
Shrimp Tchefuncte
Sautéed Louisiana shrimp with green onions, roasted mushrooms anda popcorn rice cake
17
Gulf Fish Pecan
Pecan-crusted with Creole meunière, spiced pecans, popcorn rice, and vegetable du jour
18
Andouille Crusted Gulf Fish
Pan-roasted and served with hot sauce beurre blanc, chive aioli, rissole potatoes and vegetable du jour
18
Creole Seasoned Filet of Beef
Creole seasoned 8 oz. filet grilled and served with green onion mashed potatoes with shiitake demi-glace and Stilton bleu cheese
31
Honey Glazed Duck
Pan roasted, dry aged duck served with dirty rice, napa cabbage slaw and honey pepper jelly
19
Pepper Crusted Duck Breast with Seared Hudson Valley Foie Gras
25
Rotisserie Chicken
With roasted garlic-buttermilk mashed potatoes, braised escarole, sautéed ham and wild mushrooms and a truffled chicken jus lie
15
Grilled Fish Provençal
With a warm panzanella salad of Creole tomatoes, spinach, olive bread croutons, sweet onions, and a caper vinaigrette
20
Double Cut Porkchop
On sweet potato brabant hash with housemade bacon, Gorgonzola cheese, caramelized red onions and fresh thyme, glazed with our blueberry-coffee barbeque sauce
19
Rabbit & Lobster "Thermidor"
Oven roasted rabbit filled with lobster sausage, manchego cheese and Dijon mustard on a fingerling potato, tasso and wild mushroom hash with sauce thermidor
24
Strip and Shrimp
16 oz. cast iron-seared New York strip accompanied by Lyonnaise potatoes, Gulf shrimp,and finished with toasted pine nut brown butter sauce
