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    Brunch Menu

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    eatlocalmenus
    This document provides an appetizer and brunch menu for a New Orleans restaurant called Palace Café. The menu includes over 20 appetizer, soup, salad, and entrée options that showcase Louisiana cuisine such as oysters, shrimp, catfish, and dishes made with ingredients like andouille sausage, tasso ham, and hollandaise sauce. Signature dishes include a crabmeat cheesecake, shrimp rémoulade, and bananas Foster beignets. The menu emphasizes use of local ingredients and classic Creole cooking techniques and flavors.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Brunch Menu

    Uploaded by

    eatlocalmenus
    20 views2 pages
    This document provides an appetizer and brunch menu for a New Orleans restaurant called Palace Café. The menu includes over 20 appetizer, soup, salad, and entrée options that showcase Louisiana cuisine such as oysters, shrimp, catfish, and dishes made with ingredients like andouille sausage, tasso ham, and hollandaise sauce. Signature dishes include a crabmeat cheesecake, shrimp rémoulade, and bananas Foster beignets. The menu emphasizes use of local ingredients and classic Creole cooking techniques and flavors.

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    This document provides an appetizer and brunch menu for a New Orleans restaurant called Palace Café. The menu includes over 20 appetizer, soup, salad, and entrée options that showcase Louisiana cuisine such as oysters, shrimp, catfish, and dishes made with ingredients like andouille sausage, tasso ham, and hollandaise sauce. Signature dishes include a crabmeat cheesecake, shrimp rémoulade, and bananas Foster beignets. The menu emphasizes use of local ingredients and classic Creole cooking techniques and flavors.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    20 views2 pages

    Brunch Menu

    Uploaded by

    eatlocalmenus
    This document provides an appetizer and brunch menu for a New Orleans restaurant called Palace Café. The menu includes over 20 appetizer, soup, salad, and entrée options that showcase Louisiana cuisine such as oysters, shrimp, catfish, and dishes made with ingredients like andouille sausage, tasso ham, and hollandaise sauce. Signature dishes include a crabmeat cheesecake, shrimp rémoulade, and bananas Foster beignets. The menu emphasizes use of local ingredients and classic Creole cooking techniques and flavors.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    APPETIZERS

    Oyster Pan Roast * Shrimp Rémoulade*


    Louisiana oysters poached in rosemary cream  Spicy boiled shrimp dressed with New Orleans 
    with herb breadcrumbs, served in a roasting  rémoulade served in a crisp tomato cup 
    skillet  8~  on micro greens salad with herb vinaigrette 
     and chopped egg 9~ 
    Banana Foster Beignets*
    Sweet banana beignets served with a classic  Café Eggs Benedict*
    Foster sauce of brown sugar, butter, rum  Slow roasted pork “debris” set on a 
     cinnamon and  banana liquor  6~   buttermilk­cheddar cheese biscuit, topped 
    with a poached egg and tasso hollandaise 
    Fried Oyster “Loaf” sauce  8~       
    Corn fried oysters served on grilled 
     Ciabatta  bread with melted St. Andre cheese  Prime Beef Tournedo
     and sherry­tasso cream sauce  8~  Seared and served in a French skillet wit 
     roasted mushrooms, melted leeks and  
     scallion aioli crouton,  touched with a 
    Madeira­rosemary butter 10~    

    Crabmeat Cheesecake*
    A Palace Café signature dish!   
    Baked in a pecan crust with a wild mushroom sauté and Creole meunière 

    SOUPS & SALADS


    Turtle Soup* Werlein Salad*
    Enriched with lemon and lots of sherry  7~  Romaine lettuce with garlic anchovy dressing, 
    Pecorino Romano and housemade croutons  
    Chicken and Sausage Gumbo* 6~  Add fried P&J oysters  8~ 
    Rotisserie chicken, local andouille and file  
    6.50~  Bleu Cheese Salad
    Gorgonzola with late summer greens, crispy 
    Soup du Jour prosciutto, candied pecans, honey­dijon 
    Daily inspirations from the Chef   6.50~  vinaigrette and cornbread croutons  8~  

    Seafood Gumbo* Café Spinach Salad


    Shrimp, oysters, and crab simmered in a rich  Spinach tossed with candied housemade 
    seafood broth with okra  7­  bacon, red onion, boiled chopped egg 
    and toasted pecans in a sherry vinaigrette  
    7~

    Live: Jazz Brunch Band – 11:00 – 2:00 
    *Recipe found in our Palace Café: The Flavor of New Orleans Cookbook. Ask your server for details. 
    BRUNCH ENTRÉES
    Catfish Pecan Meunière* Seafood Cobb Salad
    Pecan­crusted catfish with Creole meunière, spiced  Chopped romaine lettuce, spicy boiled shrimp, egg, 
    pecans, popcorn rice, and   housemade bacon, feta cheese, red onion, and cherry 
    vegetable du jour   18~  tomatoes 
    with avocado vinaigrette   17~ 
    Grilled Gulf Fish Panzanella
    With housemade olive bread croutons, local  Shrimp Tchefuncte*
    cucumbers, Creole tomatoes, grilled eggplant, capers  Sautéed Louisiana shrimp with Creole meunière, 
    and spinach tossed in an   green onions, roasted mushrooms, and popcorn rice   
    Italian parsley pistou   16~  17~ 
     
    Crabmeat Quiche Cochon du Lait Pot Pie*
    Savory crab quiche baked with Gruyere cheese served  Slow roasted pork “debris”, garlicky spinach, 
    with creamed spinach and crisp   smashed potatoes and cheddar cheese 
    house smoked bacon   18~  with French bread croutons 
    and sweet onion gravy   13~ 
    New Orleans Pain Perdu*
    French bread toast served with   Lyonnaise Gulf Fish
    pecan­praline sauce, fresh berries, and andouille  Fresh Gulf fish, potato­crusted and pan sautéed, 
    sausage   15~  served on caramelized onions, 
    lemon caper beurre­blanc, and topped with poached 
    Café Eggs Benedict* eggs and herb hollandaise   17~ 
    Slow roasted pork “debris” set on a buttermilk­
    cheddar cheese biscuit, topped with a poached egg  Grilled Breakfast Steak and Eggs
    and tasso hollandaise sauce   8~  Beef tournedos on savory pain perdu with grilled 
      tomatoes, fried eggs, and 
    Eggs in a Nest Béarnaise sauce   20~ 
    Savory brioche nestled around two shirred eggs, 
    topped with smoked catfish,   Chicken Pontalba*
    crème fraîche and local caviar, finished   Oven roasted, boneless chicken served on a bed of 
    with sauce Choron   15~  sautéed green onions, ham, mushrooms, garlic, and 
    Brabant potatoes and topped with Béarnaise sauce   
    Pan Eggs and Hash* 15~ 
    Pickled pork hash with leeks, peppers, garlic, 
    and potatoes, topped with sunny side up eggs 
    and sliced pecan smoked bacon   14~
     
     
    18% gratuity is added to all checks of parties of 8 or more 

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