SAMPLE LUNCH MENU
Dishes & Prices are Subject to Change
We support local farmers and fishermen. Their incredible products are what make our
cuisine so flavorful. Market priced seafood toppings and other culinary delights are available.
Ask your server for details.
Appetizers
Oyster Pan Roast * Fried Oyster “Loaf”
Louisiana oysters poached in rosemary cream with Corn fried oysters served on grilled ciabatta
herb breadcrumbs, served in a roasting skillet 8~ bread
with melted St. Andre cheese and sherrytasso
cream sauce 8~
Crab Claws Bordelaise Shrimp Rémoulade
Sautéed blue crab claws with New Orleans style Spicy boiled Louisiana shrimp dressed with New
bordelaise sauce with garlic, lemon, parsley,
Orleans rémoulade sauce served in a crisp
and Creole seasoning 9~
tomato cup on micro greens salad with herb
vinaigrette and chopped egg 9~
Crabmeat Cheesecake* Prime Beef Tournedo
A Palace Café signature dish! Seared and served in a French skillet with
Baked in a pecan crust with a wild mushroom roasted mushrooms, melted leeks and a scallion
sauté and Creole meunière sauce 8~ aioli crouton, touched with a Madeirarosemary
butter 10~
Entrees
Catfish Pecan* Pasta St. Charles*
Pecancrusted with Creole meunière sauce, spiced Louisiana shrimp and smoked andouille sausage
pecans, popcorn rice, and vegetable du jour 14~ tossed in a Creole mustard cream with penne
pasta and Pecorino Romano cheese 14~
Cochon du Lait Pot Pie
Slow roasted pork “debris,” garlicky spinach, Grilled Gulf Fish Panzanella
smashed potatoes and cheddar cheese with French With housemade olive bread croutons, local
bread croutons and sweet onion gravy 13~ cucumbers, Creole tomatoes, grilled eggplant,
capers and spinach tossed
The Palace Prime Burger in an Italian parsley pistou 16~
100% prime beef grilled, topped with cheddar
cheese and our housemade bacon Shrimp Tchefuncte*
All burgers are dressed and served with Sautéed Louisiana shrimp with Creole meuniere,
gaufrette potatoes 12~ green onions, roasted mushrooms, and popcorn
rice 17~
Rotisserie Chicken
Seasoned with Sassafras and served with bacon Creole Seasoned Tournedos
braised greens, dirty rice, and a smoked garlic glaze Creole seasoned 3 2oz Tournedos grilled and
18~ served with green onion mashed potatoes with a
roasted shiitake demiglace, grilled onions, and
Andouille Crusted Fish * Stilton bleu cheese crumbles 26~
Panroasted and served with Crystal buerreblanc,
chive aïoli, rissole potatoes, and vegetable du jour Smoked Pork Poboy
18~ Thinly sliced pork loin, braised greens and
tomato chowchow served with a Creole potato salad
14~
Executive Chef Darin Nesbit • Chef de Cuisine Ben Thibodeaux
SAMPLE LUNCH MENU
Dishes & Prices are Subject to Change
*Recipe found in our Palace Café: The Flavor of New Orleans Cookbook. Ask your server for details.
Soups & Salads
Turtle Soup* Café Spinach Salad
Enriched with fresh lemon and lots of sherry 7~ Spinach tossed with candied bacon, red onion and
boiled chopped egg in a sherry cane vinaigrette 7~
Seafood Gumbo*
Simmered with shrimp, oysters and okra in a rich Werlein Salad*
seafood broth and served with rice 7~ Romaine lettuce with garlicanchovy dressing,
grated Pecorino Romano and homemade croutons 6~
Soup du Jour With P&J fried oysters 8~
Inspirations from the Chef 6.50
Bleu Cheese Salad
Chicken and Sausage Gumbo* Gorgonzola with late summer greens, crispy prosciutto,
Roasted chicken, housemade candied pecans, honeydijon vinaigrette and cornbread
andouille sausage and file 6.50 croutons 8~
Entrée Salads
Fried Oyster Salad Café Cobb Salad
Crystal hot sauce glazed P&J oysters served with a Bibb Chopped romaine lettuce, boiled egg, housemade
lettuce wedge, spicy buttermilk chive dressing, julienne bacon, feta cheese, red onion, and cherry
carrots, green onions, and Stilton bleu cheese 15~ tomatoes with avocado vinaigrette: With shrimp 17~
With chicken 14~
_______Seasonal Specials_______
Appetizers
Wedge Salad Oyster Boudin
Boston lettuce, housemade bacon, julienne carrots, Popcorn rice season with trinity and oysters
marinated cucumbers with avocado ranch 7~ flash fried with roasted fennel aïoli 8
Entrées
Surf and Turf Panned Catfish Sandwich
(2) 3 oz tournedos over crispy crabcakes Local catfish on toasted ciabatta with
topped with Creole barbecue sauce 18~ tomatoes, butter lettuce, and Tabasco tartar
served with homemade potato chips 14~
“Lite” Lunch
We’re adding our New Orleans touch to these healthy options, which are low in fat and sodium
Appetizer
Pan Seared Shrimp
Over hearts of palm and mirliton slaw
finished with lime oil 9~
Entrée
Lemon Chicken
Broiled airline chicken breast served over
juniper braised cabbage finished
with lemon infused chicken demi 16~
We welcome you as our guest this afternoon.
For parties of 8 or more, please accept the inclusion of an 18% gratuity.