the original- white chocolate baked inside bread pudding, smothered with a warm white chocolate ganache
traditional pecan pie, served with praline ice cream
creamy cheesecake made with old-fashioned creole cream cheese topped with "turtle" accompaniments
ask your server for today's selection of creative offerings
a palace cafe favorite! fresh bananas sauteed tableside in brown sugar and cinnamon, then flambeed with banana liqueur and rum, served over vanilla bean ice cream
covered with chocolate ganache and served with vanilla bean ice cream and hot fudge
a traditional velvety custard flavored with a hint of white chocolate and topped with crispy caramelized sugar, accompanied by fresh seasonal fruit
served with a scoop of vanilla ice cream and caramel sauce
filled with housemade bacon & oyster dressing, flash-fried and finished with ghost pepper caviar cream
a palace cafe signature dish! baked in a pecan crust with a wild mushroom saute and creole meuniere 8-
spicy boiled shrimp in a crisp tomato cup with sauce remoulade
oysters poached in rosemary cream with herb breadcrumbs, served in a roasting skillet
in a new orleans style barbecue sauce, spiked with abita beer, served with cracklin corn bread
corn fried oysters served on grilled ciabatta bread with melted st. andre cheese and sherry-tasso cream sauce
sauteed blue crab claws with new orleans style bordelaise sauce with garlic, lemon, parsley and creole seasoning
served with tomato-smothered okra and topped with brown butter and jumbo lump crab
hearts of palm, cherry tomatoes and summer greens tossed with a jalapeno-cilantro vinaigrette, topped with a cornmeal-fried soft shell crab and finished with chipotle creme fraiche
set on parsnip mashed potatoes with a citrus-confit salad and sauce au poivre
in a creole meuniere sauce with green onions, roasted mushrooms and popcorn rice
pan-roasted and served with crystal beurre-blanc, chive aioli, rissole potatoes and vegetable du jour
gulf fish, shrimp, crab and oysters simmered in a spicy fennel & tomato sauce, draped with a basil-romano bechamel & served with housemade ciabatta crostini
enriched with fresh lemon and lots of sherry
inspirations from the chef
shrimp, oysters and okra, served with white rice
rotisserie chicken, local andouille and file
sweet melon with mizuna, shaved manchego cheese and lemon-basil vinaigrette, finished with a pancetta crisp
tossed with housemade candied bacon, red onion and chopped boiled egg in a sherry cane vinaigrette
romaine lettuce with garlic-anchovy dressing, grated pecorino romano and housemade croutons. with fried oysters 8
ponchatoula strawberries, toasted pecans, danish bleu cheese crumbles, shaved red onions and mixed greens tossed with strawberry-balsamic vinaigrette
12 oz. cast iron-seared rib-eye accompanied by lyonnaise potatoes, jumbo gulf shrimp and finished with toasted pine nut brown butter sauce
pecan-crusted with creole meuniere sauce, spiced pecans, popcorn rice and vegetable du jour
with housemade olive bread croutons, local cucumbers, creole tomatoes, grilled eggplant, capers and spinach tossed in an italian parsley pistou
dusted with mushrooms and served with truffled mashed potatoes, lemon-arugula salad and finished with a creole marchands de vin
grilled 8 oz. filet with roasted shiitake demi-glace, grilled onions and stilton bleu cheese crumbles accompanied by green onion mashed potatoes
with a warm salad of crispy sweet potatoes, bleu cheese, frisee & housemade bacon finished with a strawberry-chicory barbeque sauce
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.