Palace Cafe - Burns, OR

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

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

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

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

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

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