Press
Palace Café Welcomes Summer with Temperature Lunch & Healthy Dining Options
The popular New Orleans summer dining tradition continues at Palace Café with Temperature Lunch. Returning for the 14th year, Temperature Lunch is available Monday-Friday, 11:30-2:30pm. Two courses are priced at yesterday’s high temperature (85° on Monday=Tuesday’s $8.50 lunch) and is available through Labor Day.
“Temperature Lunch is synonymous with summer lunch. Locals love it and frequently dine with us more than once a week,” commented Palace Café owner, Dickie Brennan. Guests have their choice of Turtle Soup, Soup du Jour or a Werlein Salad as a starter. Using local ingredients, Palace Café’s culinary team creates entrées that change several times a week.
Past dishes include:
- Grilled Redfish - with a polenta cake, nectarine coulis and tomato black bean salsa
- Seared Tuna - with a Creole tomato and fennel ragoût with lemon, chive, and basil salad
- Coconut Crusted Jumbo Shrimp - served with corn and coconut popcorn rice and touched with a cherry, vanilla beurre blanc
Another recent change to the lunch menu is the addition of the “Lite Lunch”. Separate appetizer and entrée selections allow guests to select more health conscious dishes. The “Lite Lunch” incorporates local ingredients and fresh produce with low sodium, low fat recipes that prove Creole food can be healthy.
These specials change weekly, and some past menu selections include:
- Crab and Mango Gazpacho - flavored with lime, ginger, and white wine, served chilled and garnished with jumbo lump crabmeat
- Crawfish Tabbouleh Salad - Bulgur wheat, tomatoes, cucumbers and mirliton tossed with lemon, parsley and capers
- Pesto Fish - pine nut crusted fish served over a salad of cilantro, parley, and baby spinach and topped with shaved Romano and lemon infused oil
- Herb Crusted Fish – fresh tomatoes layered with arugula, corn, black beans and drizzled with a smoked tomato and basil vinaigrette