The Palace Grill

A southern version of the classic caesar salad prepared with a hint of creole mustard

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

This oyster dish, made famous by the palace grill, is unlike any youve 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 jalapeno beurre-blanc sauce

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

Jumbo prawns are dipped in a homemade beer batter, then rolled in fresh coconut and flashfried. served with a marmalade horseradish dipping sauce

(pronounced tchoupitoulas) tender breast of chicken, sauteed with fresh garlic and white wine, topped with our uniquely wonderful creole tarragon choron sauce

Tender louisiana crawfish tails prepared in the classic etouffee 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

A delicious confusion of our chefs 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"

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 breast of chicken sauteed with our own creole lemon butter caper sauce and chopped pecans

Includes: chicken tchoupitoulas, caribbean coconut shrimp with tangy dipping sauce, blackened catfish, blackened new york steak with cajun hollandaise, and... louisiana bread pudding souffle with whiskey cream sauce for 2

All items are available sizzling from the grill or blackened. theblackening 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.

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

Well -marbled and deliciously juicy. this flavorful 12 oz. steak is a favorite of many steak connoisseurs. also available grilled

Add an extra level of taste to our incredible steaks with these special additions: mushroom and caramelized onion bordelaise fresh artichoke heart and cajun hollandaise pontchartrain sauce: fresh louisiana crawfish tails and cajun hollandaise

Oo delicate to grill, we use only authentic louisiana redfish flown in fresh from the bayous (a rare treat - only when available) .market price.

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

Penne pasta, with fresh sauteed louisiana crawfish tails, caramelized onions, tomatoes, mushrooms, a touch of cream, and creole seasonings.

Delicate angel hair capellini pasta, tossed with fresh shrimp, artichoke hearts, sun-dried tomatoes, a hint of garlic and extra virgin olive oil.

Penne pasta, with bronzed diced chicken breast, onions, and red bell peppers in a delicious creole-seasoned sauce with a touch of cream.

Fusilli pasta, roasted sweet italian sausage and roasted red pepper, in a tomato-rosemary cream sauce accented with fine parmigiano- reggiano cheese.

Fettuccine pasta, and a colorful confusion of fresh vegetables, creole herbs and spices in a light sauce with a touch of cream.

Our unique blend of souffle and bread pudding laced with grand marnier and raisins, served piping hot with a delectable whiskey cream sauce absolute decadence opportunity! add a scoop of french vanilla ice cream to either of our souffles

An old southern favorite. a layer of sweet potato pie topped with caramelized pecans, served on a bed of chantilly cream

Bananas flambeed in dark rum, brown sugar, a touch of butter and finished with french vanilla ice cream