Easter Brunch

Menu selections and prices are subject to change.

Shrimp Rémoulade *
Zatarain’s boiled shrimp in a crisp tomato cup with sauce rémoulade           7~  

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

Blueberry Muffins and Fruit
Mississippi blueberry muffins served with seasonal fresh fruit           7~                  

Oyster Pan Roast*
Louisiana oysters poached in rosemary cream with herb breadcrumbs, served in a roasting skillet           7~  

Banana Foster Beignets *
Sweet banana beignets served with a classic Foster sauce of brown sugar, butter, rum, cinnamon, and banana liquor           6~

 Truffled Oysters * Plump Gulf oysters topped with shrimp, bacon, wild mushrooms and fresh breadcrumbs oven roasted and served with shaved black truffle cheese.           8~

Turtle Soup*
Enriched with fresh lemon and lots of sherry           6~  

Seafood Gumbo*
Blue crab and salty oysters simmered with shrimp in a rich seafood broth flavored
with okra           7~  

Louisiana Crawfish Bisque
Enhanced with tarragon and cognac, touched with andouille oil, crème fraiche, and cornbread stuffed crawfish           7~

Gumbo Ya-Ya*
Rotisserie chicken, housemade andouille and file           6~        

Werlein Salad*
Romaine lettuce with garlic-anchovy dressing, Pecorino Romano and
homemade croutons           6~
With Louisiana fried oysters           8~  

Café Spinach Salad*
Baby spinach tossed with candied housemade bacon, red onion and boiled chopped egg in a sherry bacon vinaigrette           7 ~  

Bleu Cheese Salad
Seasonal greens, apples, pecans and bleu cheese with a walnut vinaigrette           7 ~

Ponchatoula Strawberry Salad
Sweet Louisiana berries, grilled red onions, watercress, lola rossa and spinach in a balsamic vinaigrette with feta cheese           7~

Chicken Pontalba
Oven-roasted, boneless chicken served on a bed of sautéed green onions, ham, mushrooms, garlic a nd brabant potatoes and topped with Bearnaise sauce           14~

Shrimp Tchefuncte
Gulf shrimp sautéed with garlic, green onion, and roasted mushrooms in Creole meunière
sauce with Louisiana popcorn rice           15~

 Pan Eggs and Hash
Pickled pork hash with leeks, peppers, garlic, and crisp potatoes topped with two sunny
side up eggs, served with sliced sweet pecan bacon           13~

Catfish Pecan Meuniere
Pecan-crusted catfish with Creole meuniere, spiced pecans, popcorn rice and
vegetable du jour           18~

Grilled Gulf Fish
Served on stone ground grits with smoked tomato butter, sautéed green onions,
roasted peppers and oyster mushrooms           15~

Paneed Veal
Tender milk fed veal paneed with parmesan-herb breading, served on Yukon Gold
potatoes, and topped with sautéed crawfish, morel mushrooms, capers and Creole
mustard cream sauce           19~

Crabmeat Quiche
Savory crab quiche baked with Gruyere cheese served with creamed spinach and crisp housemade smoked bacon           18~

New Orleans Pain Perdu
French bread toast served with pecan-praline sauce, fresh berries, and
andouille sausage           15~

Palace Steak and Eggs
Six ounce grilled filet with sauce Foyot, served with scrambled eggs with shrimp,
green onions and oven dried Creole tomatoes in a puff pastry shell           23~

Shrimp and Bacon Omelette
Gulf shrimp, bacon and white cheddar cheese in a three egg omelette served with
home style potatoes and sauce Choron           17~

Crab Crusted Gulf Fish
Fresh fillet of fish topped with crabmeat and oven roasted, served with creamy dilled
cucumbers, roasted white asparagus and sauce Maltaise           21~