Palace Starters

Palace Grill

Creole Caesar Salad

A Southern version of the classic
Caesar Salad prepared with a hint
of Creole Mustard 7

Bayou Greens Salad

A mixture of Fresh Seasonal Gourmet Greens
with Red Bell Peppers, Roma Tomatoes, and
Fire-Roasted Pecans. Served with a
Creole Vinaigrette 7

Cajun Crawfish Popcorn

With Creamy Sherry Wine Sauce
Louisiana Crawfish are brought to The Palace direct
from the warm waters of the Southern Louisiana
Bayous. We dip the tender tails in our Cornmeal
Buttermilk Batter, and flash-fry them to a light crispness. Market Price.

Gumbo Ya Ya

Made the old-fashioned way, this traditional
Louisiana Soup is made with a rich Dark Roux and
slow simmered for hours. With Fresh Okra, tender
diced Chicken Breast, Smoked House Recipe
Andouille Sausage topped off, Southern-style,
with a plentiful helping of rice 6

Seafood Gumbo

Slow simmered for hours, this popular Palace
creation is made with a rich Blond Roux, and
Homemade Shrimp Stock. With Fresh Okra,
Louisiana Crawfish Tails, and diced fresh Ahi Tuna,
Catfish and Shrimp. Plentifully garnished
with rice 7

Oysters Palace

This oyster dish, made famous by
The Palace Grill, is unlike any you’ve ever had.
Six Fresh Oysters are baked in the half shell
with a mixture of Louisiana Crawfish Tails,
Mushrooms, and Green Onions. Topped with our
Jalapeño Beurre-Blanc Sauce. Market Price

Original Oysters Rockefeller

It has been said that this classic New Orleans
dish has a richness rivaling that of John D.
Rockefeller. We use a turn-of-the-century
recipe: Six Fresh Oysters baked with a blend
of creamy Spinach and Pernod.
Topped with our Cajun Hollandaise. Market Price

Creole Crawfish Crabcake

The Palace puts a new spin on an old favorite!
Tender spicy Louisiana Crawfish tails add a delicious twist to a traditional Southern specialty. Served with our Jalapeño Beurre-Blanc Sauce 10

Caribbean Coconut Shrimp

Jumbo Prawns are dipped in a Homemade Beer
Batter, then rolled in Fresh Coconut and flashfried.
Served with a Marmalade Horseradish
Dipping Sauce 10.50

Plantation Fried Chicken Salad

Tender diced chicken breast is passed through
our Buttermilk “Popcorn” Batter, flash-fried,
drizzled with Garlic Butter, and striped with our
Buttermilk Dressing 7.50


 

Dinner Main Courses

Palace Grill

Chicken Tchoupitoulas

(Pronounced “Tchoupitoulas”)
Tender Breast of Chicken, sautéed with Fresh
Garlic and white wine, topped with our uniquely
wonderful Creole Tarragon Choron Sauce 17

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! 23

CIRCA 1875 – BERKSHIRE PORK CHOP

Pork as it used to be! Bred from the historic Berkshire Breed – we call it the Super Hog. A Grilled Double-Cut Maple, Orange, and Jack Daniel’s Glaze 31.50

Crawfish Étouffée

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 20

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
Sauce 28

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” 21

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 20

Divers’ Scallops

Huge hand-collected Scallops served over our special Rice Pilaf. We blend Artichoke Hearts, Caramelized 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. 25

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 rice or Fettuccine, Alfredo style 22

Pan Sautéed Chicken Marsala
With Mushrooms

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 Fettuccine.
Irresistible! 17.50

Pecan Chicken Picatta

Fresh Breast of Chicken sautéed with our own
Creole Lemon Butter Caper Sauce and
Chopped Pecans 17.50

Palace Sampler Platters for 2

A must-try on your first visit!

Palace Sampler Platter

Includes: Chicken Tchoupitoulas, Caribbean
Coconut Shrimp with tangy dipping sauce,
Blackened Catfish, Blackened Filet with Cajun
Hollandaise, and… Louisiana Bread Pudding
Souffle with Whiskey Cream Sauce
60 For 2

“All The Best” Platter

Includes: Blackened Salmon Pontchartrain
topped with Crawfish Tails,
Spicy Crawfish Étouffée, Soft Shell Crabs,
Caribbean Coconut Shrimp, and…
Louisiana Bread Pudding Souffle
with Whiskey Cream Sauce 75 For 2

Palace Grill And Blackened Specialties

OUR SIGNATURE STEAKS

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 32

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 30

CIRCA 1875 – BERKSHIRE PORK CHOP

Pork as it used to be! Bred from the historic Berkshire Breed – we call it the Super Hog. A Grilled Double-Cut Maple, Orange, and Jack Daniel’s Glaze 31.50

Creole lamb chops

Twin Double-Cut Rack of Lamb Chops are given a New Orleans treatment with a “BarBQue” sauce like none you’ve ever had: Demi-Glaze Port Wine Reduction Sauce with Wild Mushrooms, Dixie Beer, Rosemary, and Secret Stuff. The first guests to try this recipe described it as the best Lamb they every had. We think you’ll feel the same way. 32

Our Fresh Fish

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 32

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). Market Price

Blackened or grilled
Fresh Norwegian Salmon

This popular Fish is delicious cooked by either method. The Grilled Salmon is served with our Jalapeño Beurre-Blanc Sauce 23.50

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 21

Blackened or grilled 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 25.50*

Palace Pasta Mains

Crawfish Pasta Lafitte

Penne Pasta, with fresh sautéed Louisiana
Crawfish Tails, Caramelized Onions, Tomatoes,
Mushrooms, a touch of Cream,
and Creole Seasonings.
Large 18 HUGE 26

Jambalaya Pasta

Our most popular pasta: Penne with tender
Chicken and Shrimp, and Smoked House Recipe
Andouille Sausage in a deliciously seasoned
Tomato Creole Sauce that will have
your taste buds calling for more.
Large 18 HUGE 26

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.
Large 17 HUGE 25

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. Large 17 HUGE 25

Fusilli with Roasted Sweet Italian Sausage

Fusilli Pasta, Roasted Sweet Italian Sausage
and Roasted Red Pepper, in a
Tomato-Rosemary Cream Sauce accented with
Fine Parmigiano-Reggiano Cheese.
Large 17 HUGE 25

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.
Large 18 HUGE 26

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.
Large 18 HUGE 26

Fusilli Al Fumo

Fusilli pasta, tossed with Smoked Mozzarella, fresh
Roasted Eggplant, in a Sweet Basil and Tomato
Cream Sauce. Large 17 HUGE 25

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.
Large 17 HUGE 25

 

Palace Desserts

Palace Grill

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 7.50

Dark Chocolate Soufflé

With Chocolate Bourbon Cream Sauce 8

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
Chantilly Cream 7

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 7

Bananas Foster

Bananas flambéed in Dark Rum, Brown Sugar,
a touch of Butter and finished with French Vanilla Ice Cream 10

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 12

 

Specialty Drinks

Palace Grill

THE WORLD FAMOUS PALACE CAJUN MARTINI

Vodka, chilled and marinated in the freezer with a Fresh Jalapeño Pepper,and a touch of Vermouth. Served in a Mason jar, over ice, with a martini glass and Cherry Peppers. Pint Jar 10, Quart Jar 17 Limit one per Guest

HURRICANE MARGARITA

A unique Palace specialty: The Palace’s own Tropical Fruit Juice Blend, Tequila and Triple Sec 8

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 8

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 10 Quart Mason Jar 17
Limit one per Guest

Tropical Hurricane Martini

Our unique tropical Vodka Martini, marinated
with Mango, Orange, Lime, and Cherries.
Properly chilled, refreshing and smooth 10

The Lemon Drop Martini

The tang of citrus enlivens this popular blend of
Vodka, Triple Sec, and Lemon 10

Cranberry Spin Martini

This delicious creation consists of Vodka,
Cointreau, Lime, and Cranberry Juice 10

BEER SELECTION

All Beers 5.50

Abita Turbo Dog
Red Stripe
Corona
Firestone Double Barrel Ale
Abita Amber
Dixie Beer
Buckler non-alcoholic Beer 5

OTHER SPECIALTIES

Fresh-Brewed Mango Iced Tea
Homemade Fresh-squeezed Lemonade
ABITA – Authentic Louisiana Root Beer
San Pellegrino ½ liter, Full liter
Evian ½ liter, Full liter
Coke, Diet Coke, Sprite

THE PALACE GRILL ALSO
OFFERS THE FOLLOWING
FINE PREMIUM LIQUORS:

Bombay Sapphire Gin
Grey Goose
Belvedere Vodka
Patron Tequila
Sauza Conmemorativo Tequila
Knob Creek Small Batch Bourbon
The Macallen Single Malt Scotch


 

Lunch at the Palace

Palace Grill

Lunch Starters

Gumbo Ya Ya

A Gumbo, when made the traditional way
with a rich Dark Roux and a slowly simmered
Stock, is one of life’s great pleasures. Our chefs
begin their days early, combining all of the
ingredients that go into creating our gumbos.
Chicken and Smoked House Recipe Andouille
Sausage Gumbo 5, Seafood Gumbo 6

Cajun Crawfish Popcorn

With Creamy Sherry Wine Sauce.
Louisiana Crawfish are brought to the Palace
direct from the warm waters of the Southern
Louisiana Bayous. We dip the tender tails in
our Cornmeal Buttermilk Batter, and flash-fry them
to a light crispness 10

Flash fried artichoke hearts

Artichoke Hearts dipped in a Homemade
Popcorn Batter. Served with our
Buttermilk Dipping Sauce 6

Bayou Greens Salad

A mixture of Fresh Seasonal Gourmet Greens
with Red Bell Peppers, Roma Tomatoes,
and Fire-Roasted Pecans.
Served with a Creole Vinaigrette 6

Red Beans and Rice

This is a very traditional dish. We slow cook Red
Beans with Ham Hocks, Smoke House Recipe
Andouille Sausage, in a Rich Stock with Cajun
Seasonings and serve it over White Rice 6

Flash fried artichoke hearts

Artichoke Hearts dipped in a Homemade
Popcorn Batter. Served with our
Buttermilk Dipping Sauce 6

Entree Salads

Plantation Fried Chicken Salad

Tender diced Chicken Breast is passed through
our Buttermilk “Popcorn” Batter, flash-fried,
drizzled with Garlic Butter, and striped with our
Buttermilk Dressing 11

Bronzed Fresh Salmon Over Gourmet Greens

Fresh Norwegian Salmon Filet grilled and served
on a bed of Fresh Seasonal Gourmet Greens
with Red Bell Peppers, and Roma Tomatoes.
Tossed with a Creole Vinaigrette 13

Fresh Crab and Asparagus Salad

Fresh Crab Leg Meat, Roasted Red Peppers,
Fresh Asparagus, and Roma Tomatoes, tossed
with Fresh Seasonal Gourmet Greens. With the
Palace’s own unique Honey-Mustard Dressing 14

Creole Caesar Salad

A Southern version of the classic Caesar Salad
prepared with a hint of Creole Mustard 11

SEARED Fresh AHI TUNA Salad

Fresh Ahi Tuna, tossed with Fresh Seasonal
Gourmet Greens, Red Peppers and
Roma Tomatoes with our own unique
Honey-Mustard Dressing 14

Po’Boy Sandwiches

Soft-Shelled Crab BLT Po’boy

The Ultimate! Hand-picked Soft-Shelled Crab, stuffed with Bienville Dressing, then lightly dusted with
Cornmeal Flour and flash fried. On a House-Baked French Roll with Garlic Mayonnaise, Creole Mustard, Cabbage, and Pickles 12

Bronzed Chicken Po’Boy

Lightly Blackened Chicken served on a warm House-Baked French Roll with Garlic Mayonnaise, Creole Mustard, Cabbage, and Pickles 11

Oyster Po’Boy

Flash fried Oysters piled on a House-Baked French Roll with Garlic Mayonnaise, Creole Mustard, Cabbage, and Pickles Market Price

Crawfish Popcorn Po’Boy

Tender Louisiana Crawfish are dipped in our Cornmeal
Buttermilk Batter, and flash-fried to a light crispness.
Served on a warm House-Baked French Roll with Garlic
Mayonnaise, Cabbage, and Pickles 11

Shrimp Filled Po’Boy

Fresh Shrimp dusted with a Cornmeal Flour then
flash-fried and, served on a warm House-Baked
French Roll with Garlic Mayonnaise, Cabbage,
and Pickles 12

The Big Easy BBQ Beef Po’Boy

BBQ Beef piled on a House-Baked French
Roll with Garlic Mayonnaise, Creole Mustard,
Cabbage, and Pickles 11

Blackened Chicken Sandwich

Tender Blackened Breast of Chicken, with
Fresh Tomato, Onion, Romaine Lettuce,
Creole Mustard, and Garlic Mayonnaise 11

ORGANIC Catfish Po’Boy

Lightly Blackened or Cornmeal Flash Fried Catfish
served on a warm House-Baked French Roll with
Garlic Mayonnaise, Creole Mustard, Cabbage,
and Pickles 12

Main Courses

Creole Crawfish Crabcakes

A house specialty. Delicate Crabcakes with tender Spicy Louisiana Crawfish Tails. A wonderful blend of different tastes and textures. Topped with Jalapeño Beurre Blanc Sauce 13

Blackened Fresh ORGANIC 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 12

Crawfish Étouffée

Tender Louisiana Crawfish Tails prepared in the
classic “Étouffée” style – that is, smothered with
Bell Pepper and Onions in a Traditional Shrimp
Stock with Dark Roux, plentifully garnished with
Green Onions. Tres bien stuff 12

PECAN Chicken Picatta

Fresh Breast of Chicken sautéed with our own
Creole Lemon Butter Caper Sauce and
chopped Pecan 11

Jambalaya Sauce Piquante

A delicious confusion of our Chef’s Favorite
Spices, our Smoked House Recipe Andouille
Sausage and Tender Chicken and Shrimp in a
zesty Tomato Creole Sauce Served around a
bed of “Dirty Rice” 12

Chicken Tchoupitoulas

(Pronounced “Tchoupitoulas”)
Tender Breast of Chicken, sautéed with fresh
Garlic and White Wine, topped with our unique
and Creole Tarragon Choron Sauce 11

Red Beans and Rice

This is a very traditional dish. Red Beans are
simmered slowly with Ham Hocks, and Smoked
House Recipe Andouille Sausage in a Rich Stock
with Creole Seasonings. Served over
White Rice 8.50

Palace omelette Orleans

With Onions, Red and Green Bell Peppers, Mushrooms,
Cheddar Cheese, and a unique Palace Seasoning
that will make your taste buds celebrate! 9
Add Shrimp 3.50

Blackened Filet Mignon

Cut from the Leanest Tenderloin, this delicious
and tender 6 oz. Steak is one of our most
popular dishes. Also available Grilled 22

Palace Pastas

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 11

Jambalaya Pasta

Our most popular Pasta: Penne with tender
Chicken and Shrimp, and Smoked House Recipe
Andouille Sausage in a deliciously seasoned
Tomato Creole Sauce that will have your
taste buds calling for more 11

Crawfish Pasta Lafitte

Penne Pasta, with fresh sautéed
Louisiana Crawfish Tails, Caramelized Onions,
Tomatoes, Mushrooms, a touch of Cream,
and Creole Seasonings 11

Fusilli Roasted Sweet Italian Sausage

Fusilli Pasta, Roasted Sweet Italian Sausage
and Roasted Red Pepper, in a
Tomato-Rosemary Cream Sauce accented with
fine Parmigiano-Reggiano Cheese 10

Crawfish Pasta Rouge

Penne Pasta, with fresh sautéed Louisiana
Crawfish Tails, Caramelized Onions, Tomatoes,
Mushrooms, a zesty Tomato Creole Sauce 11

Fusilli Al Fumo

Fusilli Pasta, tossed with Smoked Mozzarella, fresh
Roasted Eggplant, in a Sweet Basil and Tomato
Cream Sauce 9

Shrimp pommodore

Fresh Shrimp, Tomatoes, Sweet Basil, Garlic, and
Extra Virgin Olive Oil 11

Capellini Bolognese

Capellini Pasta topped with a traditional Savory
Tomato Meat Sauce and Parmesan Cheese 9

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 10

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 8.50

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 11

Capellini Roma

Fresh Tomatoes, Sweet Basil, Garlic,
and Extra Virgin Olive Oil 8.50