33rd Anniversary Prix Fixe Menu
Celebrate The Palace’s 33rd Anniversary
Prix Fixe menu for $33.00
In celebration of 33 years of serving Louisiana-style cuisine to the Santa Barbara community, we are offering a prix fixe menu with 3 courses of some of our oldest and most beloved dishes.
CAJUN CRAWFISH POPCORN
Served with Creamy Sherry Wine Sauce; Louisiana Crawfish are brought to the Palace directly from the warm waters of the Southern Louisiana Bayous. We dip the tender tails in our Cornmeal Buttermilk Batter, then flash-fry them to a light crispness.
CHICKEN & SAUSAGE GUMBO YA YA
A Long-simmered Chicken stock, Darkened Roux, with Chicken, Sausage and Okra.
BAYOU GREENS SALAD
A mixture of fresh seasonal greens prepared with red bell peppers, roma tomatoes, and fire roasted pecans. Served with a Creole Vinaigrette.
Our Southern Muffins are prepared from scratch and baked throughout dinner service.
BLACKENED FRESH ORGANIC CATFISH
This cooking method produces a wonderful taste - We use only the freshest fish, which is passed through clarified butter and dusted with delicious Creole spices.We lay it out on a white-hot cast iron skillet to sear the outside and lock in the tenderness.
Tender Louisiana Crawfish tails are prepared in the classic “Etouffee” style -that is, smothered with bell peppers andonions in a traditional shrimp stock with Dark Roux, plentifully garnished with green onions. Tres Bien Stuff.
A delicious confusion of our Chef’s favorite spiceswith Shrimp, Chicken and smoked Louisiana Andouille Sausage in a Creole sauce, served over a bed of Dirty Rice.
“Pronounced Tchoupitoulas” A most tender Chicken Breast sautéed with fresh garlic and white wine then topped with Creole Tarragon Choron Sauce.
VEGETARIAN PASTA PRIMAVERA
Made with Chef Paul Prudhomme’s “Pasta Magic” seasoning blend. This flavorful dish includes a variety of fresh vegetables, a hint of garlic, a touch of cream, and fresh grated Parmesan.
PALACE PASTA ROYAL
Penne Pasta, tender strips of bronzed Filet of Beef and caramelized onions in a Mushroom Worcestershire Sauce with a touch of cream.
LOUISIANA BREAD PUDDING SOUFFLE
Laced with Grand Marnier and raisins, dusted with powdered sugar.
DARK CHOCOLATE SOUFFLE
Our own unique dark chocolate Souffle, with Chocolate Bourbon Cream Sauce.