Commander’s Palace / New Orleans, LA

Black Skillet Seared Foie Gras over Foie Gras and Candied Pecan Beignet with Foie Gras infused Cafe au Lait, and Warm Sugarcane Syrup

Established in 1880, it has long been one of the best regarded upscale restaurants in the city. Paul Prudhomme and Emeril Lagasse are two of its alumni. #11 on the “Top 101 Best Restaurants in America”. Nothing I can really say, if your in New Orleans this is one of the best.

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Soups 1-1-1: demi serving of Gumbo, Turtle and Soup du Jour

Soups 1-1-1:
demi serving of Gumbo, Turtle and Soup du Jour

Black Skillet Seared Foie Gras over Foie Gras and Candied Pecan Beignet with Foie Gras infused Cafe au Lait, and Warm Sugarcane Syrup

Black Skillet Seared Foie Gras over Foie Gras and Candied Pecan Beignet with Foie Gras infused Cafe au Lait, and Warm Sugarcane Syrup

Crispy Oysters & Pork Belly: Crispy Louisiana oysters over citrus braised pork belly with roasted artichokes, shaved radishes, imported Parmesan, spinach cream, and chili butter

Crispy Oysters & Pork Belly:
Crispy Louisiana oysters over citrus braised pork belly with roasted artichokes, shaved radishes, imported Parmesan, spinach cream, and chili butter

White Truffle, Winter Mushroom, & Parmesan Risotto: A rich vegetarian dish of yellowfoot, shiitake, and oyster mushrooms with aged Parmesan and savory chantilly cream

White Truffle, Winter Mushroom, & Parmesan Risotto:
A rich vegetarian dish of yellowfoot, shiitake, and oyster mushrooms with aged Parmesan and savory chantilly cream

Pecan Crusted Gulf Fish A Commander’s Palace classic with crushed sweet corn, spiced pecans, petite herbs, and Prosecco poached Louisiana blue crab

Pecan Crusted Gulf Fish
A Commander’s Palace classic with crushed sweet corn, spiced pecans, petite herbs, and Prosecco poached Louisiana blue crab

Creole Bread Pudding Souffle w/Wiskey Sauce

Creole Bread Pudding Souffle w/Wiskey Sauce

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Kitchen Doors, choose wisely

Kitchen Doors, choose wisely