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New Orleans Restaurant Month

New Orleans Restaurant Month
Lunch Menu

(Offered Monday – Friday)

Choice of

Werlein Salad
Romaine lettuce with garlic-anchovy dressing, grated Pecorino Romano & homemade croutons

Café Spinach Salad
Baby spinach, molasses-pecan vinaigrette, red onion and Amato’s Ricotta Salata

Turtle Soup
Enriched with lemon and lots of sherry

Soup du Jour
Inspirations from the kitchen


Choice of

Palace Cobb Salad
Grilled chicken, bacon, hard-boiled egg, tomato, avocado, red onion, white cheddar and bleu cheese
with a chiffonade of green leaf lettuce, tossed tableside in a fresh herb vinaigrette

Seafood Bonne Femme
Shrimp, mussels, bay scallops, calamari, Gulf fish, tomatoes, fennel and leeks steamed in a cast iron skillet
with a vermouth and saffron infused crab broth
Rotisserie Chicken Provençal
On an oven-roasted ratatouille of summer squash, eggplant, tomatoes, peppers, olives and onions,
drizzled with white balsamic-truffle vinaigrette


Choice of

White Chocolate Bread Pudding
The original – White chocolate baked inside bread pudding, smothered with warm white chocolate ganache

Cafe Crème Brûlée
Velvety custard with a hint of white chocolate, topped with crisp caramelized sugar and fresh seasonal fruit



20.05, excluding tax & gratuity

New Orleans Wine & Food Experience

Palace Café, Justin & Alexander Valley Vineyards

New Orleans Wine & Food Experience Vintner Dinner
Wednesday, May 25, 2005

*SOLD OUT! Please call 504.521.8310 to be put on a waiting list*

Lemon & Orange Enhanced Mascarpone Filled Squash Blossom
Tempura battered, served with Tupelo honey dipping sauce

Alexander Valley Vineyards Chardonnay

Grand Marnier & Citrus Cured Salmon Gravlax
Layered with crisp potato gallette, crème fraîche and micro greens, finished with
minced boiled egg, parsley, shallot and Choupique caviar

Justin Sauvignon Blanc

Foie Gras Torchon
Served with grilled brioche, bruleed Granny Smith apple and peach gastrique

Alexander Valley Vineyards New Gewürztraminer

Bacon Wrapped Duck Medallion
Maple Leaf Farms Moulard duck breast wrapped with Neuske’s applewood smoked bacon, pan-seared and served on caramelized shallot stone-ground grits, touched with
a raspberry-banana-coffee reduction sauce

Alexander Valley Vineyards Redemption Zinfandel

Pan-Seared Mississippi Emu Tournedo
On pecan-currant couscous touched with a caramelized Turbinado sugar
and balsamic gastrique

Justin Syrah

Chef’s Selection of Artisinal Cheeses
Cowgirl Creamery’s award-winning Mt. Tam (Point Reyes Station, CA)
Mozzarella Co.’s Hoja Santa Goat Cheese (Dallas, TX)
Bleu de Chevre (Loire, France)

Justin Isosceles


Executive Chef Darin Nesbit