Easter Menu

Appetizers

Oyster Pan Roast- $8.00
Louisiana oysters poached in rosemary cream with herb breadcrumbs, served in a roasting skillet

Banana Foster Beignets - $6.00
Sweet banana beignets served with a classic Foster sauce of brown sugar, butter, rum, cinnamon and banana liquor

Fried Oyster “Loaf" - $8.00
Corn fried oysters served on grilled ciabatta bread with melted St. Andre cheese and sherry-tasso cream sauce

Shrimp Rémoulade - $9.00
Spicy boiled Louisiana shrimp dressed with New Orleans rémoulade sauce served in a crisp tomato cup on micro greens salad with herb vinaigrette and chopped egg

Crabmeat Cheesecake - $8.00
A Palace Café signature dish!
Baked in a pecan crust with a wild mushroom sauté and Creole meunière sauce

Fried Green Tomato & Crab - $11.00
Jumbo lump crabmeat tossed with smoked tomato vinaigrette and fresh basil layered with crispy fried green tomatoes

Soups & Salads

Turtle Soup - $7.00
Enriched with fresh lemon and lots of sherry

Seafood Gumbo - $7.00
Simmered with shrimp, crab, oysters and okra in a rich seafood broth and served with rice

Soup du Jour - $6.50
Inspirations from the Chef

Chicken and Sausage Gumbo - $6.50
Roasted chicken, housemade andouille sausage and file

Café Spinach Salad - $7.00
Spinach tossed with candied bacon, red onion and boiled chopped egg in a sherry cane vinaigrette

Werlein Salad - $6.00
Romaine lettuce with garlic-anchovy dressing, grated Pecorino Romano and homemade croutons
With P&J Fried Oysters - $8.00

Bleu Cheese Salad -$8.00
Grilled peaches, smoked almonds, Danish bleu cheese, shaved red onions, and mixed greens tossed with horseradish-honey vinaigrette

Ponchatoula Strawberry Salad - $8.00
Watercress, shaved red onion & local strawberries tossed with a strawberry-balsamic vinaigrette and accented with pistachio-crusted goat cheese

Entrees

Crabmeat Quiche - $18.00
Savory crab quiche baked with Gruyere cheese served with creamed spinach and crisp house smoked bacon

New Orleans Pain Perdu - $15.00
French bread toast served with pecan-praline sauce, fresh berries, and andouille sausage

Café Eggs Benedict - $16.00
Slow roasted pork “debris" set on a buttermilk-cheddar cheese biscuit, topped with a poached egg and tasso hollandaise sauce

Eggs in a Nest - $15.00
Savory brioche nestled around two shirred eggs, topped with smoked catfish, crème fraúche and local caviar, finished with sauce Choron

Shrimp Tchefuncte - $17.00
Sautéed Louisiana shrimp with Creole meunière, green onions, roasted mushrooms, and popcorn rice

Steak and Eggs - $32.00
Grilled rib-eye served over crawfish, oyster mushrooms and brabant potato hash, topped with a fried egg

Chicken Pontalba - $15.00
Oven roasted, boneless chicken served on a bed of sautéed green onions, ham, mushrooms, garlic, and Brabant potatoes and topped with Béarnaise sauce

Grilled Gulf Fish Panzanella - $16.00
With housemade olive bread croutons, local cucumbers, Creole tomatoes, grilled eggplant, capers and spinach tossed in an Italian parsley pistou

Andouille Crusted Fish - $19.00
Pan-roasted and served with Crystal beurre-blanc, chive aïoli, rissole potatoes and vegetable du jour

Gulf Fish Pecan - $18.00
Pecan-crusted with Creole meunière sauce, spiced pecans, popcorn rice and vegetable du jour