COOLinary Brunch offered Saturday & Sunday.
First Coursechoice of
Turtle Soup au Sherry
the authentic Louisiana favorite with rich veal fond, chopped egg and crushed lemon, finished tableside with a splash of aged sherry
Soup Du Jour
varied cooking techniques combined with fresh seasonal ingredients
Soups 1-1-1
a demitasse tasting of all three soups
Commander’s Creole Gumbo
rich stock slow cooked in a dark cast iron roux with regional ingredients spiked with toasted garlic, Creole seasonings and local hot sauce
Commander’s Crisp Romaine Salad
hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing
Summer Tomato Salad
jeweled Louisiana tomatoes with tender greens, pickled summer squash, crispy shallots and green garlic remoulade
Chilled Summer Melon Soup
a purée of Louisiana summer melon, tangy buttermilk and spring onion with shaved fennel and crème fraiche
Chilled Summer Melon & Blue Crab Gazpacho (+$3.50)
lime and chile macerated melon and cucumber pureed velvet smooth finished with jumbo lump crab, pickled lunchbox peppers and ripped mint
Pork Belly Burnt Ends (+$3.50)
citrus braised pork belly and caramelized onions smothered in blueberry pecan bbq over lemon whipped Creole cream cheese stuffed crepe with candied jalapeños and ripped mint
Shrimp & Tasso Henican (+$3.50)
wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc
choice of
Cochon De Lait Eggs Benedict
16-hour barbecued shoulder of pork over warm buttermilk biscuits, sauce forestière with roasted mushrooms, caramelized onions and ripped herbs, soft poached hen’s eggs and housemade tasso hollandaise
$42
Eggs Lafayette #1
poached hen’s eggs baked in a cast iron crock with smokey tomato & onion piperade, blistered shishitos, crispy niçoise olive tapenade and cebollita hollandaise
$42
Louisiana Heirloom Pepper Shrimp Curry
white shrimp simmered with young okra, charred heirloom peppers, sweet carrots, eggplant and cassava in a spicy curry of dried Louisiana shrimp, summer lime and young coconut
$48
Crispy Des Allemands Catfish
crispy corn dusted Louisiana catfish with a salad of local tomatoes, barbequed red onions, crispy capers, and summer squash gribiche
$46
Café Pierre Lacquered Texas Quail
smoked chili & pork boudin stuffed quail over a nest of tangy bacon braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus
$48
Chargrilled Tasso Brined Pork Tenderloin
roasted summer squash, charred kale, soft poached hen’s egg, Creole cream cheese stone ground grits, sauce Beárnaise and Tchoupitoulas demi glace
$46
choice of
Housemade Ice Cream or Sorbet
a daily selection of seasonal fruit sorbet or old fashioned ice cream served in a Pecan Florentine tuile
Commander’s Crème Brûlée
creamy vanilla bean custard with a caramelized raw sugar crust
Sparkle Plenty
Commander’s seasonal fruit sorbet topped with bubbles
Southern Style Pecan Pie à la Mode
vanilla & sugarcane infused custard pie with roasted New Roads pecans, warm chocolate and salted caramel, served with house-spun vanilla bean ice cream
Lally’s Praline Parfait
hand-crafted vanilla ice creamlayered in an old-fashioned parfait glass with candied pecans,
sweetened whipped cream and sticky praline syrup
Creole Bread Pudding Soufflé (+$3.50 and must be ordered in advance)
"The Queen of Creole Desserts", finished tableside with warm whiskey cream
Creole Cream Cheese Cheesecake (+$3.50)
housemade Creole cream cheese cheesecake with a honey graham crust chocolate lattice & sticky caramel sauce
Old Fashioned Banana Cream Pudding (+3.50 and must be ordered in advance)
vanilla bean pudding crowned with ripe banana slices, Chantilly cream and housemade vanilla wafers
Price does not include a beverage, tax or gratuity.