Deluxe Cruises (Prices: 844-442-7847) Commander's Palace New Orleans Dinner

Commander's Place New Orleans Pre-Cruise Visit December 21, 2003 Holiday ~ Tour ~ French Quarter At Night ~ Cruise
Complimentary Tour of the French Quarter for Crystal Penthouse Guests Limo Transfer to Dinner at Famous Commander's Palace Restaurant in the Residential Garden District of New Orleans Gift Certificate for $100 at Commander's Palace
Since 1880, Commander's Palace has been a New Orleans landmark.
Known for the award winning quality of its food and many commodious dining rooms, the history of this famous restaurant offers a glimpse into New Orleans' ante-bellum past.	Here in the Garden District George W. Cable entertained Mark Twain; here Jefferson Davis spent his last days. And here, in 1880, Emile Commander established the only restaurant patronized by the distinguished neighborhood. Commander's cuisine reflects the best of the city, both Creole and American heritages as well as dishes of Commander's own creating. Seafood, meats, fruits and vegetables; everything is as fresh as it possibly can be.
Price of entrée denotes Appetizer, Entrée and Dessert
Appetizers Turtle Soup Au Sherry Creole Gumbo Du Jour Soup Du Jour Commander's Las Vegas Salad Chopped Salad "B.L.T." Summer Seafood Timbale Shrimp Remoulade “Moderne”
Entrées Cast Iron Seared Gulf Fish A selection of nine summer vegetables with Watercress Chardonnay butter and crushed parsley sauce 36.00 Shrimp Cognac and Andouille Grits A rich sauté of toasted garlic, leeks, mushrooms and tomato concassé spiked with Cognac and roasted veal fond ~ with andouille-cracked corn grits 34.00 Muscadine and Chicory Coffee Lacquered Quail Blue crab-artisan bread stuffing with mixed potato hash, baby mustard greens and sweet corn vinaigrette 39.00
Desserts Your Dessert Menu will be presented, however, the following desserts must be ordered in advance Bread Pudding Soufflé “The Queen of Creole Desserts” must be preordered-$3.00 additional or Dessert Du Jour $3.00 additional
Louisiana Seafood Courtbouillon Wild fish, shrimp and briny oysters simmered together in an Acadian style courtbouillon sauce ~ served with “Big Daddy’s” popcorn rice 26.00 Pecan Crusted Gulf Fish Crowned with Champagne poached jumbo lump crabmeat with crushed corn sauce and roasted pecans 29.00 Cast Iron Seared Gulf Fish A selection of nine summer vegetables with Watercress Chardonnay butter and crushed parsley sauce 26.00 USDA Prime Filet Mignon Creole spiced and grilled, served over truffled buttermilk mashed potatoes, caramelized onions, smoked mushrooms and tasso marchands de vin 33.00 Grilled Veal Chop Tchoupitoulas Tender Wisconsin veal with goat cheese stone ground grits and brandied wild mushroom demi-glace 38.00 Summer Lamb Four Ways A half rack with Creole mustard crust, roasted garlic sausage, lamb debris, summer mushroom terrine and a classic Bordeaux jus roti ~ fresh cassoulet with cucumber and mint 37.00
35.00 Turtle Soup Au Sherry Louisiana Seafood Courtbouillon Wild fish, shrimp and briny oysters simmered together in an Acadian style courtbouillon sauce ~ served with “Big Daddy’s” popcorn rice Creole Bread Pudding Soufflé
Turtle Soup Au Sherry 7.00 Creole Gumbo Du Jour 7.00 Soup du Jour 6.50 Soups 1-1-1 A demi serving of three soups: Gumbo, Turtle and Soup du Jour - 7.00 Commander's Las Vegas Salad Tender baby spinach tossed with shaved onions, candied pecans, crumbled Point Reyes blue cheese and sugar cane vinaigrette 7.50 Chopped Salad “B.L.T.” Crisp romaine with smoky bacon, crushed eggs, marinated tomatoes, focaccia croutons and buttermilk dressing 6.50 Shrimp Remoulade "Moderne" Boiled Gulf shrimp and crisp greens layered with spicy shrimp mousse and Creole remoulade sauce ~ finished with salted lemon zest 7.50 Seared Redfish Foie Gras Summer mushrooms, tasso, wilted arugula and baby beets ~ drizzled with aged sherry vinaigrette 11.00 Oysters and Caviar Trufant Freshly shucked Louisiana oysters simmered with apple smoked bacon, leeks and Yukon Gold potatoes ~ garnished with a Choupique caviar profiterole 9.50 Tasso Shrimp Henican Quickly seared and coated with Crystal hot sauce beurre blanc ~ served with five pepper jelly and pickled okra 9.50 Summer Seafood Timbale Blue crab, shrimp and gulf fish spiked with truffles, pinched fennel and golden pepper vinaigrette 7.50 “Deep Dish” Rabbit And Foie Gras Pie A pastry shell filled with Mississippi rabbit confit, Hudson Valley foie gras and herb roasted mushrooms ~ finished with goat’s cheese fondant and pressed pumpkin seed oil 12.00
BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE Yields 6 BREAD PUDDING 3/4 cups Sugar 1 tsp. Ground Cinnamon Pinch of Nutmeg 3 Medium Eggs 1 cup Heavy Cream 1 tsp. Vanilla 5 cups New Orleans French Bread, 1" cubed (see note) 1/3 cup Raisins (18: in length or approximately 1 1/3 G/ sliced thin) WHISKEY SAUCE 1 cup Heavy Cream 1/2 Tbsp. Corn Starch 1 Tbsp. Water 3 Tbsp. Sugar 1/4 cup Bourbon MERINGUE 9 Medium Egg Whites 3/4 cups Sugar 1/4 tsp. Cream of Tartar To make the bread pudding, first preheat oven to 350 degrees. Grease 8" square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard. Place the raisins in a greased pan. Top with the egg mixture, which prevents the raisins from burning. Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature. To make the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil. Whisk corn starch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature. To make the meringue, preheat oven to 350 degrees. Butter six 6 ounce ramekins. First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work. In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, poke a hole in the top of each soufflé, at the table, and pour the room temperature whiskey sauce inside the soufflé. Note: New Orleans French bread is very light and tender. If substitute bread is used that is too dense, it will soak up all the custard and the recipe will not work.
New Orleans Visit Pre-Cruise Visit
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