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.
7
Oyster Pan Roast
Louisiana oysters poached in a rosemary cream with herb breadcrumbs, served in a roasting skillet.
7
Bananas Foster Beignets
Sweet banana beignets served with a classic Foster sauce of brown sugar, butter, rum, cinnamon and banana liquor.
6
Fried Eggplant Fingers
Panko breaded, crispy fried eggplant served with roasted tomato jalapeno tartar sauce
6
Turtle Soup
Enriched with lemon and lots of sherry.
6
Gumbo Ya-Ya
Rotisserie chicken, housemade andouille and file.
6
Soup Du Jour
Daily inspirations from the Chef
6
Seafood Gumbo
Shrimp, oysters, and crab simmered in a rich seafood broth with okra.
7
Werlein Salad
Romaine lettuce with garlic anchovy dressing, Pecorino Romano and homemade croutons.
Add fried P&J oysters 8
6
Café Spinach Salad
Baby spinach tossed with candied housemade bacon, red onion, boiled chopped egg and toasted pecans in a sherry bacon vinaigrette.
7
Stilton & Pear Salad
Spiced red wine poached pears with Stilton bleu cheese, shaved red onion, shaved pancetta, candied walnuts, seasonal greens and a Honey Dijon vinaigrette
7
Catfish Pecan Meuniere
Pecan-crusted catfish with Creole meuniére, 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
Crabmeat Quiche
Savory crab quiche baked with Gruyere cheese served with creamed spinach and crisp house smoked bacon
18
New Orleans Pain Perdu
French bread toast served with pecan-praline sauce, fresh berries and andouille sausage.
15
Café Eggs Benedict
Slow roasted pork “debris” set on buttermilk-cheddar cheese biscuits, topped with poached eggs and tasso hollandaise sauce.
16
Chicken Pontalba
Oven roasted, boneless chicken served on a bed of sautéed green onions, ham, mushrooms, garlic and Brabant potatoes and topped with Bearnaise sauce.
14
Pan Eggs and Hash
Pickled pork hash with leeks, peppers, garlic and potatoes, topped with sunny side up eggs and sliced sweet pecan bacon.
13
Shrimp Tchefuncte
Sauteed Louisian shrimp with green onion, roasted muchrooms and a popcorn rice.
15
Palace Potato Pie
Pork “debris” layered with spinach, mashed potatoes and cheddar cheese finished with onion gravy.
12
Shrimp and Bacon Omelette
Gulf shrimp, bacon and white cheddar cheese wrapped in a three egg omelette served with home style potatoes and sauce Choron.
17
Seafood Cobb Salad
Zatarains boiled shrimp, bacon, egg, Creole tomatoes, red onion, aged white cheddar with mixed greens and basil vinaigrette
16
Lyonnaise Gulf Fish
Fresh gulf fish, potato crusted and pan sautéed, served on caramelized onions, lemon caper buerre-blanc and topped with poached eggs and herb Hollandaise
17
Grilled Tournedoes of Beef
House seasoned and served with broiled tomatoes, crawfish hash and Béarnaise sauce
