Lunch Menu

Appetizers

Oyster Pan Roast Oysters poached in rosemary cream with herb breadcrumbs, served in a roasted skillet 8-

Crab Claws Bordelaise Sautéed blue crab claws with New Orleans style bordelaise with garlic, lemon, parsley, and Creole seasoning 9-

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

Shrimp Rémoulade 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 9-

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

Barbecued Shrimp In a New Orleans style barbecue sauce, spiked with Abita beer and served with corn bread 9.5-

Soups & Salads

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

Seafood Gumbo Simmered with shrimp, oysters and okra in a rich seafood broth and served with rice7-

Soup du Jour Inspirations from the Chef 6.50-

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

Café Spinach Salad Spinach tossed with candied bacon, red onion and boiled chopped egg in a sherry cane vinaigrette 7-

Werlein Salad Romaine lettuce with garlic-anchovy dressing, grated Pecorino Romano and homemade croutons6-
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-

Entree Salads

Fried Oyster Salad Crystal hot sauce glazed oysters served with a Bibb lettuce wedge, spicy buttermilk chive dressing, julienne carrots, green onions, and Stilton bleu cheese 15-

Café Cobb Salad Chiffonade of romaine and red leaf lettuce with crumbled gorgonzola, hard boiled egg, grilled and chilled red onion topped with avocado, candied andouille and a charred tomato vinagrette, served with your choice of:
chicken 14-
duck confit 17-
Gulf shrimp 18-

Grilled Steak Salad Thinly sliced petit filet served over grilled romaine lettuce, shaved red onions and crispy sweet potatoes, finished with creamy bleu cheese dressing 15-

Pan Seared Jumbo Gulf Shrimp With roasted red bell peppers, caramelized onions, fresh thyme and seasonal greens tossed in a warm red bean and Crystal vinaigrette 16-

Pepper Crusted Tuna Warm wheat pasta tossed with artichoke hearts, sundried tomatoes, basil, Romano cheese and lemon-caper vinaigrette, finished with balsamic vinegar reduction  17-

"Lite" Lunch

Appetizer
Heirloom Tomato & Crab Salad Served chilled and tossed with local cucumbers and a fresh basil vinaigrette  12-

Entrée
Seared Gulf Fish With a boiled shrimp and roasted corn relish, finished with a farm pepper jelly 17-

Seasonal Specials

Appetizer
Pecan-Crusted Frog’s Legs Flash fried and served with roasted sweet potato purée and molasses butter 10-

Entrée
Palace Café BLT & E Served open-faced with grilled housemade bacon, Creole tomatoes and romaine on French bread, topped with Tabasco aïoli and a fried egg  14-

Entrees

Catfish Pecan Pecan-crusted with Creole meunière sauce, spiced pecans, popcorn rice, and vegetable du jour 14-

Cochon du Lait Pot Pie Slow roasted pork “debris," garlicky spinach, smashed potatoes and cheddar cheese with French bread croutons and sweet onion gravy 13-

The Palace Prime Burger 100% prime beef grilled, topped with cheddar cheese and our housemade bacon. All burgers are dressed and served with gaufrette potatoes 12-

Rotisserie Chicken aux Champignons Served with mushrooms, truffled mashed potatoes and lemon-arugula salad, finished with a Creole marchands de vin 18-

Pasta St. Charles Louisiana shrimp and smoked andouille sausage tossed in a Creole mustard cream with penne pasta and Pecorino Romano cheese 14-

Grilled Gulf Fish Panzanella With housemade olive bread croutons, local cucumbers, Creole tomatoes, grilled eggplant, capers and spinach tossed in an Italian parsley pistou 16-

Shrimp Tchefuncte Sautéed Louisiana shrimp with Creole meuniere, green onions, roasted mushrooms, and popcorn rice 17-

Creole Seasoned Petite Filet Mignon Creole seasoned 3- 2oz Tournedos grilled and served with green onion mashed potatoes with a roasted shiitake demi-glace, grilled onions, and Stilton bleu cheese crumbles 26-

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