3 dishes
Fresh seasonal gourmet greens with diced red peppers, fire-roasted pecans, roma tomato, and our homemade creole vinaigrette
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Too delicate to grill, we use only authentic Louisiana redfish flown in fresh from the bayous (a rare treat - only when available)
Ask what else goes into it besides what the menu lists.
Ask whether the sorbet is made with cream or egg, most are just fruit, sugar and water.
27 dishes
With chocolate bourbon cream sauce
Our unique blend of soufflé and bread pudding laced with grand marnier and raisins served piping hot with a delectable whiskey cream sauce
Refreshingly tart yet sweet, an original Key West classic, our key lime pie is served in a graham cracker crust, and topped with chantilly cream
Bananas flambéed in dark rum, brown sugar, a touch of butter, and finished with french vanilla ice cream
Lightly seasoned crawfish tails dipped in our cornmeal buttermilk batter and flash-fried to a light crispness; served with our creamy sherry wine dipping sauce
Six fresh oysters are baked in the half shell with a mixture of tender crawfish tails, mushrooms, and green onions, topped with our jalapeño beurre-blanc
The Palace puts a new spin on an old favorite! Tender spicy crawfish tails add a delicious twist to a traditional southern specialty; served with our jalapeño beurre-blanc
Hand-picked soft shell crabs, stuffed with Bienville crabmeat dressing, then lightly dusted with cornmeal flour, and flash-fried; served with our jalapeño beurre-blanc
Jumbo prawns are dipped in a homemade beer batter, then rolled in fresh coconut and flash-fried; served with a marmalade horseradish dipping sauce
This traditional Louisiana soup is made the old-fashioned way. A rich dark roux is slow-simmered together with fresh okra, tender chicken breast, and smoked andouille sausage; served with a plentiful helpin' of rice
Tender diced chicken breast is passed through our cornmeal buttermilk batter, flash-fried, tossed in a light garlic butter, and drizzled with our homemade buttermilk dressing
Choice of bronzed salmon or grilled chicken breast, includes mixed gourmet greens, diced red peppers, toasted pecans, roma tomatoes, and homemade creole vinaigrette
Fresh Atlantic Salmon seasoned with "magic" spices and blackened to perfection and served with roasted red potatoes and seasoned vegetables
A generous filet cut from the leanest tenderloin, this delicious steak is one of our most popular dishes, served with garlic mashed potatoes and seasoned vegetables
This incredible choice cut is stuffed with a delectable mix of crawfish tails and creole seasonings; served with garlic mashed potatoes and seasoned vegetables
Twin double-cut rack of lamb chops are given a New Orleans treatment with a “bar-b-que” sauce like none you’ve ever had: demi-glace port wine reduction with wild mushrooms, beer, rosemary, and secret stuff. The first guests to try this recipe described it as the best Lamb they ever had. We think you’ll feel the same way
Caribbean coconut shrimp, blackened redfish, blackened filet mignon, chicken tchoupitoulas, roasted red potatoes, seasoned vegetables and... Louisiana bread pudding soufflé
A delicious confusion of our chef’s favorite spices, tender shrimp, andouille sausage and chicken in a zesty tomato creole sauce served on a bed of “dirty rice” and garnished with green onions
(Pronounced “Tchoupitoulas”) Tender breast of chicken, sautéed with fresh garlic and white wine, topped with our uniquely wonderful creole tarragon choron sauce
Classic Louisiana dish of tender crawfish tails smothered in a traditional seafood stock of dark roux, diced bell peppers, and onions served over a bed of creole white rice; garnished with green onions. Tres bien stuff!
Bronzed diced chicken breast, onions, and red bell peppers in a delicious creamy creole-seasoned sauce
Tender sautéed crawfish tails with caramelized onions, tomatoes, and mushrooms, a touch of cream, and creole seasonings. Ooh Child Dat Good!
A colorful confusion of fresh vegetables in a light cream sauce of creole herbs and seasonings
Our most popular pasta, tender chicken, shrimp, and andouille sausage prepared in a deliciously seasoned tomato creole sauce and garnished with green onions. Your taste buds will call for more
Bronzed bites of filet mignon and caramelized onions in a mushroom worcestershire sauce and a touch of cream
Pontchartrain Sauce: seasoned crawfish tails and cajun hollandaise -; Mushroom and Caramelized Onion Bordelaise
7 dishes
This delicious creation consists of vodka, cointreau, lime, and cranberry juice
A unique Palace specialty, tropical fruit juice blend, tequila and triple sec
A Palace Classic. Vodka, chilled and marinated with a fresh jalapeño pepper, and a touch of vermouth; served in a Mason jar, over ice, with a martini glass and cherry peppers
According to our Hollywood sources, prepared just the way Dean used to drink ‘em. Made with gin, just the right touch of dry vermouth, and an olive
The Palace’s version of the classic “planter’s punch.” Our own unique blend of Caribbean fruit juices, island flavors, and myers dark rum
Our unique tropical vodka martini, marinated with mango, orange, lime, and cherries, properly chilled, refreshing, and smooth
New Orlean's official cocktail: absinthe rinse, templeton rye, bitters, sweetened with simple syrup
1 dish
The tang of citrus enlivens this popular blend of vodka, triple sec, and lemon
Ask whether a honey syrup, cream or egg white goes in that the menu does not print, everything it does print is vegan.
1 dish
Freshly brewed coffee, grand marnier, cognac, chantilly cream