Lunch Menu

Appetizers

Oyster Pan Roast Louisiana 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-

Prime Beef Tournedo Seared and served in a French skillet with roasted mushrooms, melted leeks and a scallion aioli crouton, touched with a Madeira-rosemary butter  10-

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 rice  7-

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 croutons  6-
With P&J Fried Oysters 8-

Bleu Cheese Salad Gorgonzola with late summer greens, crispy prosciutto, candied pecans, cornbread croutons and honey-dijon vinaigrette  8-

Entree Salads

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

Café Cobb Salad Chopped romaine lettuce, boiled egg, housemade bacon, feta cheese,  red onion, and cherry tomatoes with avocado vinaigrette
With shrimp  17.00-
With chicken  14.00-

"Lite" Lunch

Appetizer
Tabbouleh Bulgar wheat, cucumbers, tomatoes, parsley, and scallions tossed with fresh mint and lemon juice  6-

Entree
Grilled Gulf Fish Over sweet potato and turnip hash finished with roasted poblano puree  16-

Seasonal Specials

Appetizers
Oyster and Spinach Salad Fried P&J oysters, shaved onions, feta cheese and spinach tossed with Creole pecan dressing  8-

Crab and Cauliflower Au Gratin Local crabmeat, cauliflower, bacon, leeks, and potatoes baked in creamy veloute sauce  10-

Entrees
Panned Pork Loin Pan fried pork loin topped with angel hair pasta tossed with Gulf shrimp and a creamy Americiane sauce  17-

Fried Catfish Salad Smoked catfish "croutons" served over romaine lettuce, roasted pecans, and tomatoes, dressed with lemon caper vinaigrette  17-

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 Seasoned with sassafras and seved with bacon braised greens, dirty rice and a smoked garlic glaze  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 Tournedos 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 aïoli, rissole potatoes, and vegetable du jour  18-

Smoked Pork Po-Boy Thinly sliced porkloin, braised greens and green tomato chow-chow, served with Creole potato salad  14-