PAN SAUTÉED CHICKEN MARSALA
The fragrant aromas of fine Marsala and subtle
Palace seasoning, in a sauce rich with tender
Mushrooms, over Sautéed Chicken Breast.
Served with Creole Seasoned Rice or Fettucine.
PALACE GRILLED AND BLACKENED SPECIALTIES
All items are available sizzling from the grill or blackened. The blackening process produces a wonderful taste. We take the freshest seafood and choicest meats which are lightly dusted with delicious Creole Seasonings, passed through clarified butter, and laid on a white-hot cast iron skillet. The heat caramelizes the spices to a delightful texture, and locks in the tender juiciness.
PANEED VEAL ACADIANA
Tender Veal Medallions lightly floured and flambéed in our Oyster Sherry Cream Sauce. Topped with Tender Crawfish Tails and served on a bed of Fettuccine, Alfredo style.
BLACKENED FILET MIGNON
A generous Filet cut from the Leanest Tenderloin,
this delicious and tender Steak is one of our most
popular dishes. Also available Grilled.
BLACKENED PRIME GRADE AGED NEW YORK STEAK
TWell -marbled and deliciously juicy.
This flavorful 12 oz. Steak is a favorite of many
Steak Connoisseurs. Also available Grilled.
HOUSE SPECIALTY STUFFED BLACKENED FILET MIGNON
This incredible filet is stuffed with a delectable mix of fresh smoked
Crawfish tails and Creole Spices. Served with a side
of homemade Worcestershire Sauce. Also available Grilled.
OUR FRESH FISH
If we are ever sold out of a Fish, it is because we serve only the Finest and Freshest Seafood. We will not over-order nor accept anything less than our standard from our suppliers.
NEW ORLEANS PAN BAR-B-QUE SHRIMP
Tender Prawns sautéed in the shell, with our Three
Pepper Butter Sauce, Rosemary, Dixie Beer, and
Worcestershire Sauce. Guar-an-teed to make
your taste buds rain!
JAMBALAYA SAUCE PIQUANTE
A delicious confusion of our Chef’s Favorite
Spices, Fresh Shrimp, our own Smoked House
Recipe Andouille Sausage and tender Chicken in
a zesty Tomato Creole Sauce. Served around
a bed of “Dirty Rice”.
CREOLE CRAWFISH CRABCAKES
A house specialty. Delicate Crabcakes
with tender Louisiana Crawfish Tails.
A wonderful blend of different tastes
and textures. Topped with our
Jalapeño Beurre-Blanc Sauce.
LOUISIANA SOFT SHELL CRABS
Hand-picked Soft Shelled Crabs, stuffed with
Bienville Crabmeat Dressing, then lightly dusted
with Cornmeal Flour, and flash-fried.
Served with our Jalapeño Beurre-Blanc
Tender Louisiana Crawfish tails prepared in the
classic “Étouffée” style – that is, smothered with
Bell Peppers and Onions in a Traditional Shrimp
Stock with Dark Roux, plentifully garnished with
Green Onions. Tres bien stuff.
Huge hand-collected Scallops served over our special Rice
Pilaf. We blend Artichoke Hearts, Carmelized Onions, and
Mushrooms to form just the right background, then top with
our Jalapeno Buerre Blanc Sauce. As with many of our
dishes, also available as an appetizer portion, and/or with
sauce on the side.
FRESH AHI TUNA
Grilling or Blackening both work well with our Ahi,
which is always cooked medium rare unless you
request otherwise. Our Grilled Ahi is served with
a Mango-Pineapple relish.
BLACKENED FRESH CATFISH
Too delicate to grill, our Catfish is lightly dusted
with delicious Creole Seasoning, and placed
on a white-hot cast-iron skillet. The Heat-
Caramelized Spices lock the tender juiciness
inside, perfectly cooking the fish.
BLACKENED FRESH LOUISIANA REDFISH
Too delicate to grill, we use only authentic
Louisiana Redfish flown in fresh from the Bayous
(A rare treat - only when available).
CREOLECRAWFISH PASTA LAFITTE
Penne Pasta, with fresh sautéed Louisiana
Crawfish Tails, Caramelized Onions, Tomatoes,
Mushrooms, a touch of Cream,
and Creole Seasonings.
CAPELLINI LA LOUISIANNE
Delicate “Angel Hair” Capellini Pasta, sautéed
with Louisiana Crawfish Tails, Fresh Roma
Tomatoes, in Extra Virgin Olive Oil. Seasoned with
Basil and a hint of Garlic.
PENNE PASTA PONTALBA
Penne Pasta, with Bronzed Diced Chicken Breast,
Onions, and Red Bell Peppers in a delicious
Creole-Seasoned Sauce with a touch of Cream.
PALACE PASTA ROYALE
Penne Pasta, tender strips of Bronzed Filet of
Beef and Caramelized Onions in a Mushroom
Worcestershire Sauce with a touch of Cream.
FUSILLI AL FUMO
Fusilli pasta, tossed with Smoked Mozzarella,
Roasted Red Peppers and Fresh Roasted
Eggplant, in a Sweet Basil and Tomato Cream
ROASTED SWEET ITALIAN SAUSAGE
Fusilli Pasta, Roasted Sweet Italian Sausage and
Roasted Red Pepper, in a Tomato-Rosemary
Cream Sauce accented with Fine Parmigiano-
CAPELLINI CAPRI WITH SHRIMP
Delicate “Angel Hair” Capellini Pasta, tossed
with Fresh Shrimp, Artichoke Hearts, Sun-Dried
Tomatoes, a hint of Garlic and Extra Virgin Olive
FUSILLI GRILLED CHICKEN
Slices of tender Chicken with Roasted Fresh Red
Peppers and Roasted Eggplant. Tossed with
Fusilli “Corkscrew” Pasta in a delicately delicious
Tomato Cream Sauce.
Our most popular pasta: Penne with Fresh Shrimp,
tender Chicken, and Smoked House Recipe
Louisiana Andouille Sausage in a deliciously
seasoned Tomato Creole Sauce that will have
your taste buds calling for more.
MARDI GRAS VEGETARIAN PASTA PRIMAVERA
Fettuccine Pasta, and a colorful confusion of
Fresh Vegetables, Creole Herbs and Spices in
a Light Sauce with a touch of Cream.
LOUISIANA BREAD PUDDING SOUFFLÉ
Our unique blend of Soufflé and Bread Pudding
laced with Grand Marnier and Raisins, served piping hot
with a delectable Whiskey Cream Sauce
Absolute Decadence Opportunity!
DARK CHOCOLATE SOUFFLÉ
With Chocolate Bourbon Cream Sauce.
CHILLED FLORIDA KEY LIME PIE
Refreshingly tart yet sweet. An original Key West
Classic, our Key Lime Pie is served in a Graham
Cracker Crust, and topped with
SWEET POTATO PECAN PIE
An old Southern favorite. A layer of Sweet
Potato Pie topped with Caramelized Pecans,
served on a bed of Chantilly Cream.
THE PALACE SWAN
An Eclair Pastry baked in the shape of a Swan,
filled with French Vanilla ice cream,
swimming in a lake of Warm Chocolate
Bananas flambéed in Dark Rum, Brown Sugar,
a touch of Butter and finished with
French Vanilla Ice Cream
A unique Palace specialty:
The Palace’s own Tropical Fruit Juice Blend,
Tequila and Triple Sec
THE “DEAN MARTINI”
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.
Pint Mason Jar, Quart Mason Jar.
Limit one per Guest
THE LEMON DROP MARTINI
The tang of citrus enlivens this popular blend of
Vodka, Triple Sec, and Lemon
THE PALACE CARIBBEAN RUM PUNCH
The Palace’s version of the classic “Planter’s
Punch.” Our own unique blend of Caribbean Fruit
Juices, Island flavors, and Myers Dark Rum
TROPICAL HURRICANE MARTINI
Our unique tropical Vodka Martini, marinated
with Mango, Orange, Lime, and Cherries.
Properly chilled, refreshing and smooth
CRANBERRY SPIN MARTINI
This delicious creation consists of Vodka, Cointreau, Lime, and Cranberry Juice