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1403 Washington Ave, New Orleans, LA 70130
Chef Meg Bickford mines the depths of Creole cooking
Modern New Orleans cooking meets our Haute Creole in Chef Meg Bickford’s kitchen. Her fascination with Creole and Louisiana cuisine inspires her menus. Respectful of the past – but never reined in by it. The rich palette of farm-raised products and bayou gifts Louisiana has to offer fill the menu. Our "dirt to plate within 100 miles" policy means that we strive for 90% of our ingredients to come from within 100 miles of our back door. Our cooking has the flavor of distinctive Louisiana terroir. Meg and the Commander's Kitchen team know its history but live by the credo that ... "all of our best meals are still ahead of us."
STARTERS
Turtle Soup au Sherry
The authentic Louisiana favorite
~ Finished tableside with a splash of aged Sherry ~
Soup Du Jour
Varied cooking techniques combined with fresh seasonal ingredients.
Commander's Creole Gumbo
Rich stock in a black skillet roux slow cooked with regional ingredients, toasted garlic and local hot sauce.
Maggie's Mushroom Gnocchetti
Roasted chestnut & pioppino mushrooms, Covey Rise English peas and hand rolled Creole cream cheese potato gnochetti in a velvety purée of roasted butternut squash with toasted pepita crunch and pickled squash
Commander's Crisp Romaine Salad
Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing
Strawberry & Satsuma Salad
Ponchatoula winter berries and Plaquemines citrus with winter greens, 1403 hard cider vinaigrette and crumbled blue cheese
Hickory Smoked Cauliflower
Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Braised Colorado Lamb Poutine
Crispy shoestring potatoes tossed with pickled ruby red beets, crumbled blue cheese, candied pecans, and a bone marrow röti gravy
Blue Crab & Redfish Croustade
Louisiana jumbo lump blue crab with shaved tart apples, crisp radish and frisée over lemon and herb whipped smoked redfish on toasted Leidenheimer French bread and creamy ravigote sauce
Shrimp & Tasso Henican
+3.50
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc
ENTRÉES
*Price of Entrée includes Starter, Entrée and Dessert
Cochon De Lait Eggs Benedict
44
16-hour barbecued shoulder of pork over warm buttermilk biscuits, sauce forestière with roasted mushrooms, caramelized onions, soft poached hen’s eggs and tasso hollandaise
Ponchatoula & Plaquemines Pain Perdu
44
First of the season strawberries and local satsumas in a sticky citrus marmalade over griddled French bread stuffed with sweet & spicy pistachio Creole cream cheese and dehydrated citrus-criolla sella dust
Wild White Shrimp
49
Garlic & herb marinated cast iron seared Gulf shrimp over root vegetable and andouille boulangère with golden beets, roasted turnips, blackened sweet chilis, and sweet potatoes with Calabrian chili & toasted cumin Long Island Cheese pumpkin purée
New Roads Pecan Crusted Gulf Fish
55
Prosecco poached jumbo lump crab over spiced pecan crusted fish with roasted corn, asparagus, grilled kale, leeks and whiskey spiked crushed corn cream
Escargot Bourguignon en Croûte
52
Basil fed snails braised with roasted mushrooms, bacon lardons, blistered tomatoes, caramelized cipollini onions, rich glace de viande tucked into a flaky French pastry with a soft poached hens’s egg and finished with whipped Taleggio
Café Pierre Lacquered Texas Quail
52
Charred chili smoked boudin stuffed quail over tangy bacon and apple cider braised cabbage with Crystal hot sauce pulp and Grand Marnier Cognac jus
Grilled Tournedos of Black Angus Beef
59
Creekstone Farms beef tenderloin over garlic roasted mushrooms, whiskey smoked onions, Creole smashed new potatoes and Marchand de vin
Hoppin’ John Pork Cheeks
52
For the Southern tradition of Health, Wealth and Prosperity! Citrus confit pork cheeks over a ragoût of collard greens, house smoked Tasso & Louisiana field peas, potlikker jus and cornbread crumble
desserts
Creole Bread Pudding Soufflé
31
"The Queen of Creole Desserts"
The richness of bread pudding whipped into a light soufflé.
~Finished tableside with warm whiskey cream~
Ponchatoula Strawberry Shortcake
38
First of the season Louisiana strawberries over a warm fluffy buttermilk biscuit with powdered sugar, sweet strawberry puree and Chantilly cream
Sorbet Du Jour
31
Chefs’ daily selection of seasonal fruit sorbet, a light & refreshing finish to jazz brunch!
Southern Style Pecan Pie à la Mode
31
Vanilla & sugarcane infused custard pie with New Roads pecans in a handmade pie crust, chocolate and salted caramel, served with house-spun vanilla bean ice cream
Creole Cream Cheese Cheesecake
31
Housemade Creole cream cheese cheesecake with a sweetened honey graham crust, chocolate lattice & sticky caramel sauce
Sparkle Plenty
31
Commander's seasonal fruit sorbet topped with bubbles!
Turtle Ice Cream
31
Handspun vanilla bean ice cream
swirled with Piety & Desire dark chocolate ganache and caramelized New Roads pecan custard
Chef meg’s favorite brunch package — $56.00
Classic Bloody Mary
31
Spiked table-side with "ice block" vodka.
Turtle Soup
38
The authentic Louisiana favorite with
rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged Sherry~
Eggs Sardou
31
Two soft poached hen’s eggs dressed with smoked chili hollandaise nestled in crispy corn fried artichoke hearts over garlicky spinach, Parmesan, crispy leeks and Herbsaint coulis
Creole Bread Pudding Soufflé
“The Queen of Creole Desserts”
~ Finished tableside with whiskey cream sauce
À LA CARTE SIDES
Garlic Wilted Spinach
9
Black Pepper Cane Syruph Bacon
12
Corn, Asparagus, Grilled Kale & Leeks
10
Creole Smashed New Potatoes
9
Creole Cream Cheese Stone Ground Grits
10
Two Poached Eggs & Hollandaise
9
Warm Buttermilk Biscuits
8
COMMANDER'S EYE OPENERS
Classic Bloody Mary
11
Our award-winning Bloody Mary
~ Spiked tableside with “ice block” vodka ~
Limoncello Spritz
10
Fall forward with a lively lemon-y libation!
The Crescent City Cooler
12
Rum, guava, freshly squeezed lime, bitters, ginger ale
The Saint 75
12
St. Germain, Tanqueray gin, basil and sparkling wine
APPETIZERS
Braised Colorado Lamb Poutine
16
Crispy shoestring potatoes tossed with pickled ruby red beets, crumbled blue cheese, candied pecans, and a bone marrow röti gravy
Wild White Shrimp Remoulade
14.50
Crab boil poached Gulf shrimp dressed with sauce remoulade over spicy local greens with shaved radish and Louisiana winter citrus
Shrimp & Tasso Henican
15.50
Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc
Hickory Smoked Cauliflower
14
Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Blue Crab & Redfish Croustade
16
Louisiana jumbo lump blue crab with shaved tart apples, crisp radish and frisée over lemon and herb whipped smoked redfish on toasted Leidenheimer French bread and creamy ravigote sauce
Soups & Salads
Turtle Soup au Sherry
12
The authentic Louisiana favorite with
rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged sherry
Commander's Creole Gumbo
12
Rich stock slow cooked in a dark cast iron roux with regional ingredients spiked with toasted garlic, Creole seasonings and local hot sauce
Soup Du Jour
11
Varied cooking techniques combined with fresh seasonal ingredients.
Soup 1-1-1
13
A demitasse tasting of all three soups.
Commander's Crisp Romaine Salad
12
Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.
Strawberry & Satsuma Salad
13
Ponchatoula winter berries and Plaquemines citrus with winter greens, 1403 hard cider vinaigrette and crumbled blue cheese
ENTRÉES
Meyer Lemon Gulf Fish
34
Gently poached in a rich citrus Chablis beurre monte over a sauté of golden beets, local mirliton, bronzed fennel and winter greens with first of the season Plaquemines Parish citrus
Wild White Shrimp
34
Garlic & herb marinated cast iron seared Gulf shrimp over root vegetable and andouille boulangère with golden beets, roasted turnips, blackened sweet chilis, and sweet potatoes with Calabrian chili & toasted cumin Long Island Cheese pumpkin purée
Des Allemands Catfish
28
Crispy cornfried local catfish with
tangy honey & Creole mustard dressed cabbage, creamy Cajun style potato salad and Herbsaint coulis
Grilled Tournedos of Black Angus Beef
44
Creole spiced beef tournedos over garlic & herb roasted mushrooms, Creole smashed new potatoes, whiskey smoked onions and Marchand de vin
Café Pierre Lacquered Texas Quail
39
Charred chili smoked boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus
SIDES
Garlic Wilted Spinach
7
Creole Cream Cheese Stone Ground Grits
8
Tangy Bacon & Apple Cider Braised Cabbage
8
Creole Smashed New Potatoes
8
CHEF MEG'S CLASSIC CREOLE LUNCHEON — $49
Commander's Turtle Soup
Rich veal stock simmered slowly for 72 hours with minced snapping turtle, holy trinity & pressed eggs ~Finished tableside with aged sherry.
Chargrilled Pork Tenderloin
Creole spiced hand carved tender pork over roasted garlic creamed white beans with crispy Brussels sprouts, cebollita jam and horseradish potlikker
Creole Bread Pudding Soufflé
~ The Queen of Creole Desserts ~ Finished tableside with whiskey cream sauce.
2 COURSE LUNCH SPECIAL
Price of entrée is inclusive of your choice of soup or salad.
Maggie’s Mushroom Gnocchetti
23
Roasted chestnut & pioppino mushrooms, Covey Rise English peas and hand rolled Creole cream cheese potato gnochetti with Meyer lemon, briny caper & Parmesan gremolata
Cracklin’ Crusted Cochon De Lait
25
Smoked pork shoulder compressed & fried crisp over Creole cream cheese stone ground grits with haricot verts and winter mushroom fricasseé
EAT FIT NOLA — $46
Butternut Squash Velouté
Velvety purée of roasted butternut, coconut milk and fresh citrus with toasted pepita crunch and pickled squash
Wild White Shrimp
Garlic & herb marinated cast iron seared Gulf shrimp over root vegetable and andouille boulangère with golden beets, roasted turnips, blackened sweet chilis, and sweet potatoes with Calabrian chili & toasted cumin Long Island Cheese pumpkin purée
Sorbet du Jour
Handcrafted sorbet with the finest Louisiana fruit spiced with local flavors spun daily
LUNCH LIBATIONS
L&L Vodka Collins
5
Lavender, lemongrass, citrus
The Crescent City Cooler
5
Rum, guava, freshly squeezed lime, bitters, ginger ale
FEATURED WINES
The perfect choice for lunch — from the south coast of France!
True Coast
5.99
2023
“Coastal Reserve” Chardonnay
True Coast
5.99
2023
“Coastal Reserve” Rosé
True Coast
5.99
2023
“Coastal Reserve” Pinot Noir
DESSERTS
Creole Bread Pudding Soufflé
11
"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream
Ponchatoula Strawberry Shortcake
12
First of the season Louisiana strawberries over a warm fluffy buttermilk biscuit with powdered sugar, sweet strawberry puree and Chantilly cream
Pecan Pie à la Mode
10
Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce.
Creole Cream Cheese Cheesecake
12
A thick cut slice of cheesecake with housemade Creole cream cheese, buttery graham cracker crust, warm salted caramel & chilled chocolate.
Ice Cream or Sorbet Du Jour
10
Chefs' daily selection of seasonal fruit sorbet or old-fashioned handspun ice cream.
CHEF MEG'S PLAYGROUND MENU 2025: WHITE TABLECLOTH TAILGATE
$125 per Person + Optional Wine Pairing
Chips n’ Dip
Crispy chicken fried chicken skins with Bama barbeque and dollops of local caviar
South Louisiana Blitz
Lemongrass & ginger braised pork belly and wild white shrimp stuffed
head on Gulf shrimp skewer glazed with satsuma pepper jelly and coated
in crispy shallot furikake over petite herbs and Louisiana citrus
Jalapeño Dirty Bird Popper
Broken Arrow Ranch quail stuffed with slow smoked pork boudin and candied jalapeño Creole cream cheese over black skillet dark roux backbone stew with sticky potlikker
~le Coup du Milieu~
Foie Carre
Foie gras washed brandy, Sazerac rye, sweet vermouth, Benedictine, Luxardo cherry
Half Time Slider
Seared Hudson Valley foie gras with torched Taleggio on a Dong Phuong bun with crunchy shoestring potatoes and crab boiled peanut mostarda
The Tackle
Hand carved Australian wagyu bavette with Louisiana fig & Luxardo cherry short rib jam, truffled kohlrabi-mirliton horseradish slaw, Louisiana field pea and Tasso “baked beans”
Hail Mary
Rum drunk salted caramel and masa cake with sweet corn ice cream,
white chocolate frosted cornflakes and cashew caramel corn
STARTERS
Hokkaido Scallop Croustade
18
Sliced Japanese scallops on toasted brioche with mulled cider membrillo, apple mash, watermelon radish and whipped chicken liver mousse
Escargot Bourguignon en Croûte
16
Basil fed snails braised with roasted mushrooms, bacon lardons, blistered tomatoes, caramelized cipollini onions and rich glace de viande tucked into a flaky French pastry and finished with whipped Taleggio
Hickory Smoked Cauliflower
14
Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus
Shrimp & Tasso Henican
15.50
Wild Louisiana white shrimp stuffed with housemade tasso ham, pickled okra, sweet red onions, five pepper jelly and Crystal hot sauce beurre blanc
Plaquemines Parish Citrus Glazed Pork & Oysters
18
Satsuma glazed confit pork jowl with corn fried Gulf oysters, Brussel leaf, and satsuma salad over winter cauliflower & black truffle velouté
Blue Crab au Gratin
20
Jumbo lump blue crab, butter melted leeks and winter mushrooms bound by a decadent triple cream brie béchamel topped with crab fat cornbread crumble served with Bellegarde crostini
CAVIAR SERVICE
Housemade crème fraiche, crispy shallots, egg, chives and sweet corn blinis
1 ounce Gold Pearl Trout Roe
30
Sustainably farmed in France with bright, silky pop and subtle, sweet flavor
1 ounce Siberian Sturgeon Osetra
120
Sustainably farmed in Greece with rich, clean, nutty taste with a full, creamy finish
1 ounce California White Sturgeon Reserve
180
Sustainably farmed in Wilton, CA with a nutty, buttery and light flavor
Enjoy All Three Caviars
300
SOUPS & SALADS
Turtle Soup au Sherry
12
The authentic Louisiana favorite with veal fond, egg and crushed lemon ~Finished tableside with a splash of aged Sherry
Soup du Jour
11
Varied cooking techniques combined with fresh seasonal ingredients
Commander’s Creole Gumbo
12
Slow cooked stock with garlic, Creole seasonings and local hot sauce
Soups 1-1-1
13
A demitasse tasting of all three soups
Commander’s Crisp Romaine Salad
12
Hearts of romaine, grated Parmesan, pressed egg, crispy bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing
Strawberry & Satsuma Salad
13
Ponchatoula winter berries and Plaquemines citrus with shaved fennel, winter greens, crumbled blue cheese and 1403 hard cider vinaigrette
ENTRÉES
Pecan Crusted Fish
40
Prosecco poached jumbo lump crab over spiced New Roads pecan crusted fish with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream
Creole Spiced Texas Redfish
38
Cast iron griddled fish with confit of butternut squash, flambéed shiitake mushrooms, ripped Swiss chard, fines herbs, and mirliton kimchi over whipped blue crab roe & cauliflower velouté
North Dakota Bison
46
Hand carved Creole spiced Denver steak with crispy pepper jelly glazed Brussels sprouts, pickled beets and spiced pecans over Creole cream cheese stone ground grits and preserved Mississippi blueberry-Bourbon demi glace
Grilled Center Cut Creekstone Farms Filet
49
8 oz. filet of Black Angus beef with Creole smashed new potatoes, haricot vert & winter mushroom fricassee, and brandy green peppercorn demi glace
Duroc Pork Chop Hoppin’ John
47
For the Southern tradition of Health, Wealth and Prosperity! Chargrilled Tasso brined double cut Duroc pork chop over a ragoût of house smoked Tasso, collard greens & Louisiana field peas with potlikker jus and cornbread crumble
SIDES
Garlic Wilted Spinach
7
Creole Cream Cheese Stone Ground Grits
8
Tangy Bacon & Apple Cider Braised Cabbage
8
Creole Smashed New Potatoes
8
CHEF MEG'S THREE COURSE OFFERINGS
Price of Entrée Includes Soup or Salad & Dessert
Roasted Louisiana Delicata Squash
44
Oregon truffle and Taleggio cheese torched on local winter gourd with Maggie’s chestnut & pioppino mushrooms over garlic wilted spinach, butternut velouté and bourbon barrel soy sauce mushroom vinaigrette
Wild White Shrimp & Grits
48
Garlic & herb marinated Gulf shrimp seared in cast iron over Creole cream cheese stone ground grits with pickled sweet peppers, braised collard greens and housemade chorizo courtbouillon
Spiced Hard Cider Painted Texas Quail
52
Charred chili smoked pork boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and caramelized 1403 hard cider glaze
Featured Cocktails
L&L Vodka Collins
11.00
The perfect cocktail for EatFit NOLA: lavender &lemongrass infused vodka, fresh lemon, agave nectar, & a splash of soda
Brandy, You’re a Fine Girl
9.75
It’s the perfect summer song and the perfect summer cocktail! Bright, refreshing red wine from the south ofFrance is blended with cucumber-infused brandy, Cherry Heering, and orange Curacao liqueur—layered over fresh lime muddled cucumbers. One is never enough! ~By our Wine Guy, Dan Davis
Still Da’ Baum!
12.00
A Still Austin Gin, Wild Strawberry liqueur, lemon, agave, and just a dash of the Baumer’s own Crystal Hot sauce this from the first sip to the last this drink is still daBaum!
Fuzzy Buffalo
12.00
A tall glass of peachy basil lemonade with Buffalo Trace Bourbon, fresh squeezed lemons and peach, garnished with fresh basil.
Honey Rush
12.00
Makers Mark with our house-made orange and rosemary infused honey and fresh lemon juice combine for sweet, tart, and herbaceous whiskey delight.
Two Lucky Ducks
11.50
We all considered ourselves some lucky ducks after we sipped this blend of Milagro Silver, Elderflower, Grapefruit, and Lime. ~By Leah Northey
Our Wine Program
Overseen by wine guy Dan Davis, Commander’s wine list offers 2,600 selections from around the world, showing strength in Bordeaux, Burgundy and Napa Valley. Among the 18,500 bottles in the cellar, guests will find Domaine Leflaive Bâtard-Montrachet and Harlan Estate Napa Valley. As for showstoppers with plenty of age, a nearly century-old bottle of Château Cos d'Estournel St.-Estèphe 1928 is available. There’s also a wide selection of global Rieslings that pair well with our New Haute Creole Cuisine.
Wine by glass
Champagne & Sparkling Wine
Gusborne Estate
26.00 / 13.00
5 oz / 2.5 oz
2016
Brut Reserve, Kent, England
Henri Dosnon
24.00 / 12.00
5 oz / 2.5 oz
N/V
Brut Côte des Bar
Edi Kante
20.00 / 10.00
5 oz / 2.5 oz
n/v
Dosaggio Zero , Italy
Commander's Palace Brut
16.50 / 8.25
5 oz / 2.5 oz
N/V
Crémant de Bourgogne, France
Serenello
8.50 / 4.25
5 oz / 2.5 oz
N/V
Extra Dry, Prosecco DOC
White Wine
FRUITY & OFF-DRY
Elvio Tintero
12.00 / 6.00
6 oz / 3 oz
2018
Sorì Gramella | Moscato d'Asti, Piedmont, Italy
J&H Selbach
16.00 / 8.00
6 oz / 3 oz
2017
Riesling Spätlese, Saar
White Wine
DRY & CRISP
Cabert
11.50 / 5.75
6 oz / 3 oz
2020
Pinot Grigio, Friuli Grave
The Eyrie Vineyards
19.00 / 9.50
6 oz / 3 oz
2019
Chasselas Doré | Dundee Hills Willamette Valley, Oregon
Dama del Rovere
13.50 / 6.75
6 oz / 3 oz
2019
Soave, Veneto, Italy
Kuentz-Bas
14.00 / 7.00
6 oz / 3 oz
2018
Sylvaner/Auxerrois/Muscat | Alsace, France
Petit-Freylon
16.00 / 8.00
6 oz / 3 oz
2020
Sauvignon Blanc | Cuvée Marguerite, Bordeaux, France
Le Garenne
20.00 / 10.00
6 oz / 3 oz
2020
Sancerre, Loire Valley
Santa Barbara
13.00 / 6.50
6 oz / 3 oz
2018
Verdicchio, Marche, Italy
Santa Barbara
13.00 / 6.50
6 oz / 3 oz
2018
Verdicchio, Marche, Italy
White Wine
FULL-BODIED
Domaine Savary
19.50 / 9.75
6 oz / 3 oz
2020
Chablis, Burgundy
Dme. Richou Chauvigné
12.50 / 6.25
6 oz / 3 oz
2017
Chenin Blanc | Anjou, Loire Valley, France
Castro Ventosa
14.50 / 7.25
6 oz / 3 oz
2014
Godello, Bierzo, Spain
Commander's Palace
10.50 / 5.25
6 oz / 3 oz
2020
Chardonnay
Paul Mauguin
13.50 / 6.75
6 oz / 3 oz
2014
Chardonnay, Burgundy
County Line
17.50 / 8.75
6 oz / 3 oz
2020
North Coast Chardonnay
Dme. A & P de Villaine
24.50 / 12.25
6 oz / 3 oz
2017
Aligoté | Bouzeron, Côte Chalonnaise, France
Dry Rosé
Studio by Miraval
11.50 / 5.75
6 oz / 3 oz
2021
Méditerranée IGP Rosé, France
Domaine Tempier Bandol Rosé
32.00 / 16.00
6 oz / 3 oz
2018
Provence, France (en magnum)
Elvio Tintero
12.50 / 6.25
6 oz / 3 oz
2017
Langhe Favorita DOC Piedmont Italy
Elvio Tintero
12.50 / 6.25
6 oz / 3 oz
2017
Langhe Favorita DOC Piedmont Italy
Elvio Tintero
12.50 / 6.25
6 oz / 3 oz
2017
Langhe Favorita DOC Piedmont Italy
Elvio Tintero
12.50 / 6.25
6 oz / 3 oz
2017
Langhe Favorita DOC Piedmont Italy
Red Wine
LIGHT & FRUITY
Bruscus
11.50 / 5.75
6 oz / 3 oz
2018
Lambrusco Amabile | San Valentino, Reggiano DOC, Italy
Terres d'Orées
12.50 / 16.00
6 oz / 3 oz
2019
l'Ancien , Gamay | Vieilles Vignes, Beaujolais, France
Mouton Noir
15.00 / 7.50
6 oz / 3 oz
2019
Other People's Pinot | Pinot Noir, Willamette Valley, Oregon
Domaine Bourgogne-Devaux
17.00 / 8.50
6 oz / 3 oz
2015
la Perrière | Hautes(Côtes de Beaune, Burgundy
Elvio Tintero
13.00 / 6.50
6 oz / 3 oz
2016
Langhe Nebbiolo, Italy
Red Wine
MEDIUM BODIED
Duline
22.00 / 11.00
6 oz / 3 oz
2015
la Duline Schioppettino | Friuli(Venezia Giulia Italy
Commander’s Palace Merlot
10.50 / 5.75
6 oz / 3 oz
2018
by Bruno Lafon , Pays d'Oc, France
Domaine Ollier-Taillefer
11.50 / 5.75
6 oz / 3 oz
2015
les Collines | Faugères, Languedoc(Roussillon, France
Cht. Saint-Julian
13.00 / 6.50
6 oz / 3 oz
2016
Cuvée Analogie | Bordeaux Supérieur, Bordeaux, France
Red Wine
FULL-BODIED
Commander’s Palace Cabernet
11.50 / 5.75
6 oz / 3 oz
2020
by Bruno Lafon , Pays d'Oc, France
Requiem Cabernet Sauvignon
15.00 / 7.50
6 oz / 3 oz
2019
Columbia Valley, Washington
Obsidian Ridge
19.50 / 9.75
6 oz / 3 oz
2017
Cabernet Sauvignon | Red Hills of Lake County, California
Dme. Christelle Betton Syrah
22.00 / 11.00
6 oz / 3 oz
2016
Crozes-Hermitage, Rhône Valley, France
Cht. de Bellevue
28.00 / 14.00
6 oz / 3 oz
2011
Lussac-Saint-Émillion | Bordeaux, France (en magnum)
Red Wine
SWEET & STICKYS
Quady
12.00 / 6.00
3 oz / 1.5 oz
2018
Essensia Orange Muscat
Domaine Huët
15.00 / 7.50
3 oz / 1.5 oz
2017
Vouvray Moelleux
Secret de Château Biac
22.00 / 11.00
3 oz / 1.5 oz
2010
Cadillac, Bdx. | Faugères, Languedoc(Roussillon, France
Royal Tokaji
23.00 / 11.50
3 oz / 1.5 oz
2016
Red Label | Tokaj, Hungary
Jacky Navarre
25.00 / 12.50
3 oz / 1.5 oz
N/V
Vieux 29 Year | Pineau des Chartentes, Charentes, France
Eat Fit NOLA items meet the nutritional criteria of Ochsner Health. For more information please visit EatFitNOLA.com
Contact Us
info@commanderspalace.com
+1 (504) 899-8221
Location
1403 Washinton Ave,
New Orleans, LA 70130
New Orleans, LA 70130
Contact Us
info@commanderspalace.com
+1 (504) 899-8221
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