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The Palace Grill
This traditional Louisiana soup is made the old-fashioned way. A rich dark roux is slow-simmered together with fresh okra, tender chicken breast, and smoked Andouille sausage. Served with a plentiful helpin' of rice.
This popular Palace creation is a delightful blend of flavors. Made with a rich dark Roux and homemade seafood stock slow-simmered for hours with fresh okra, seasoned crawfish tails, a medley of fresh fish, and shrimp. Served with a southern helpin' of rice.
A Southern version of the classic Caesar salad prepared with a hint of creole mustard.
Fresh seasonal gourmet greens with diced red peppers, fire-roasted pecans, Roma tomato, and our homemade creole vinaigrette
The palace puts a new spin on an old favorite! Tender spicy crawfish tails add a delicious twist to a traditional southern specialty. Served with our jalapen~o Beurre-blanc.
Jumbo prawns are dipped in a homemade beer batter, then rolled in fresh coconut and flash-fried. Served with a marmalade horseradish dipping sauce.
Tender diced chicken breast is passed through our cornmeal buttermilk batter, flash-fried, tossed in light garlic butter, and drizzled with our homemade buttermilk dressing.
A delicious confusion of our chef's favorite spices, fresh shrimp, our own house- smoked andouille sausage and tender chicken in a zesty tomato creole sauce, served around a bed of "dirty rice".
Tender grilled chicken breast, over chopped romaine lettuce, diced red peppers, smoked mozzarella, Roma tomatoes, tossed with our homemade 3 pepper buttermilk dressing.
Fresh crab leg meat, diced red peppers, asparagus, and Roma tomatoes with fresh seasonal gourmet greens and the palace's unique honey-mustard dressing.
Fresh salmon filet grilled and served on a bed of fresh seasonal gourmet greens with diced red peppers, and Roma tomatoes. Tossed with a creole vinaigrette.
This popular fish is delicious cooked by either method, served with our jalapeno Beurre-Blanc sauce.
This popular fish is delicious cooked by either method, served with our jalapeno Beurre-Blanc sauce.
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.
A must-have! This incredible choice cut is stuffed with a delectable mix of crawfish tails and creole seasonings. Served with garlic mashed potatoes and seasoned vegetables.
A generous filet cut from the leanest tenderloin, this delicious and tender steak is one of our most popular dishes, served with garlic mashed potatoes and seasoned vegetables.
A generous filet cut from the leanest tenderloin, this delicious and tender steak is one of our most popular dishes, served with garlic mashed potatoes and seasoned vegetables.
Twin double-cut rack of lamb chops is given a New Orleans treatment with a BBQ sauce-like none you've ever had: demi-glaze port wine reduction with wild mushrooms, beer, rosemary, and secret stuff. The first guests to try this recipe described it as the best lamb they ever had. We think you'll feel the same way.
Includes: salmon pontchartrain with crawfish tails, crawfish etouffee, soft shell crabs, Caribbean coconut shrimpand. Louisiana bread pudding souffle with whiskey cream sauce.
Work well with our ahi, which is always cooked medium rare unless you request otherwise. Grilled ahi is topped with a mango-pineapple relish.
"Pronounced tchoupitoulas" tender breast of chicken, sauteed with fresh garlicand white wine, topped with our unique and wonderful creole tarragon choron sauce.
Pork as it used to be! Bred from the historic berkshire breed - we call it the super hog, a grilled double-cut with a maple, orange and jack daniel's glaze.
Tender crawfish tails prepared in the classic "etouffee" 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.
A house specialty. Delicate crabcakes with tender spicy crawfish tails. A wonderful blend of different tastes and textures. Topped with jalapeno beurre blanc sauce.
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 burre blanc sauce.
Both work well with our ahi, which is always cooked medium rare unless you request otherwise. Grilled ahi is topped with a mango-pineapple relish.
This incredible filet is stuffed with a delectable mix of fresh smoked crawfish tailsand creole spices, served with a side of homemade worcestershire sauce.
Hand-picked soft shelled crabs, stuffed with bienville crabmeat dressing, then lightly dusted with cornmeal flour and flash-fried. Served with a jalapeno beurre-blanc sauce.
Tender prawns sauteed in the shell, with our 3 pepper butter sauce, rosemary, dixie beer and worcestershire sauce, guar-an-teed to make your taste buds rain.
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.
The fragrant aromas of fine marsalaand subtle palace seasoning, in a sauce rich with tender mushrooms, over sauteed chicken breast. Irresistible.
Tender veal medallions lightly floured and flambeed in our oyster sherry cream sauce. Topped with tender crawfish tails and served on a bed of fettuccine, alfredo style.
Fresh breast of chicken, lightly coated with finely-chopped pecans and sauteed with our own creole lemon butter caper sauce.
Caribbean coconut shrimp, blackened organic catfish, blackened filet mignon, chicken Tchoupitoulas, roasted red potatoes, seasoned vegetables, and... Louisiana bread pudding souffle´.
Caribbean coconut shrimp, blackened salmon Ponchartrain, zesty crawfish etouffee, soft shell crabs, roasted red potatoes, seasoned vegetables, and... Louisiana bread pudding souffle´.
Tender saute´ed crawfish tails with caramelized onions, tomatoes, and mushrooms, a touch of cream, and creole seasonings. Ooh, child dat good!
Our most popular pasta: tender chicken, shrimp, and Andouille sausage prepared in a deliciously seasoned tomato creole sauce and garnished with green onions. Your taste buds will call for more.
A colorful confusion of fresh vegetables in a light cream sauce of creole herbs and seasonings.
Penne pasta, tender strips of bronzed filet of beef and caramelized onions in a mushroom worcestershire sauce with a touch of cream, large.
Slices of tender chicken with roasted fresh red peppers and roasted eggplant. Tossed with fusilli "corkscrew" pasta in a delicately delicious tomato cream sauce.
Fusilli pasta, roasted sweet Italian sausage and roasted red pepper, in a tomato-rosemary cream sauce accented with fine Parmigiano-reggiano cheese, large.
Fusilli pasta, tossed with house-smoked mozzarella, fresh roasted eggplant, in a sweet basil and tomato cream sauce, large.
Delicate "angel hair" capellini pasta, sauteed with crawfish tails, fresh roma tomatoes, in extra virgin olive oil, seasoned with basil and a hint of garlic, large.
Penne pasta, with bronzed diced chicken breast, onions and red bell peppers in a delicious creole-seasoned sauce with a touch of cream, large.
Bronzed diced chicken breast, onions, red bell peppers in a delicious creamy creole-seasoned sauce.
Bronzed bites of filet mignon and caramelized onions in a mushroom Worcestershire sauce and a touch of cream.
A taste of Sicilian influence on New Orleans culture. Fine ground sweet Italian sausage, diced red peppers, with tomato-rosemary cream sauce accented with Parmigiano-Reggiano.
Pronounced Tchoupitoulas. Tender breast of chicken, sautéed with fresh garlic and white wine, topped with our uniquely wonderful creole tarragon Choron sauce.
Tender prawns sautéed with our three pepper butter sauce, rosemary, beer, and Worcestershire sauce. Guar-an-teed to make your taste buds rain!
Classic Louisiana dish of tender crawfish tails or shrimp smothered in diced bell peppers and onions, in a traditional seafood stock with dark roux served over a bed of creole seasoned rice and garnished with green onions. tres bien stuff!
A delicious confusion of our chef's favorite spices, tender shrimp, Andouille sausage and chicken in a zesty tomato creole sauce served on a bed of dirty rice and garnished with green onions.
A house specialty. Delicate crabcakes with tender crawfish tails. A wonderful blend of different tastes and textures. Topped with our jalapen~o Beurre-Blanc.
Pan-seared hand-collected scallops on our jalapeno Buerre Blanc. Wonderfully accompanied with our special house rice pilaf saute´ed with artichoke hearts, mushrooms, and caramelized onions.
Tender breast of chicken saute´ed in white wine, our creole lemon butter caper sauce, and fire-roasted pecans.
Our unique blend of souffle and bread pudding laced with grand marnier and raisins, served piping hot with a delectable whiskey cream sauce.
With chocolate bourbon cream sauce.
Bananas flambeed in dark rum, brown sugar, a touch of butter and finished with French vanilla ice cream.
An old Southern favorite. A layer of sweet potato pie topped with caramelized pecans, served on a bed of chantilly cream.
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.
French vanilla.
An eclair pastry baked in the shape of a swan, filled with French vanilla ice cream, swimming in a lake of warm chocolate.
Housemade.
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.
Lightly seasoned crawfish tails or shrimp dipped in our cornmeal buttermilk batter and flash-fried to a light crispness. Served with our creamy sherry wine dipping sauce.
Artichoke hearts dipped in our cornmeal buttermilk batter, flash-fried and served with a homemade buttermilk dressing.
Fresh seasonal gourmet greens with diced red peppers, fire-roasted pecans, Roma tomato, and our homemade creole vinaigrette.
A very traditional dish, we slow cook red beans with ham hocks, andouille sausage in a rich stock with Cajun seasonings and serve it over white rice.
A Southern version of the classic Caesar salad prepared with a hint of creole mustard.
Tender diced chicken breast is passed through our cornmeal buttermilk batter, flash-fried, tossed in light garlic butter, and drizzled with our homemade buttermilk dressing.
Fresh 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.
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.
A bronzed chicken caesar salad.
A creole shrimp caesar salad.
A Southern version of the classic caesar salad prepared with a hint of creole mustard.
Grilled spicy Cajun pork sausage with melted cheese. Serve on a warm French roll with garlic mayonnaise, creole mustard, cabbage, and pickles.
Tender shrimp dusted with a cornmeal flour then flash-fried served on a warm. French roll with garlic mayonnaise, cabbage, and pickles.
Tender blackened breast of chicken, with fresh tomato, onion, romaine lettuce, creole mustard, and garlic mayonnaise.
Lightly blackened or cornmeal flash-fried catfish served on a warm house-baked French roll with garlic mayonnaise, creole mustard, cabbage, and pickles.
Tender crawfish are dipped in our cornmeal buttermilk batter and flash-fried to a light crispness and served on a warm French roll with garlic mayonnaise, cabbage and pickles.
Lightly blackened chicken served on a warm French roll with garlic mayonnaise, creole mustard, cabbage and pickles.
The ultimate! Hand-picked soft shelled crab, stuffed with bienville dressing, then lightly dusted with cornmeal flour and flash fried on a French roll with garlic mayonnaise, creole mustard, cabbage and pickles.
BBQ beef piled on a French roll with garlic mayonnaise, creole mustard, cabbage and pickles.
The palace puts a new spin on an old favorite! Tender spicy crawfish tails add a delicious twist to a traditional southern specialty. Served with our jalapen~o Beurre-Blanc.
Classic Louisiana dish of tender crawfish tails or shrimp smothered in diced bell peppers and onions, in a traditional seafood stock with dark roux served over a bed of creole seasoned rice and garnished with green onions, tres Bien.
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.
Tender breast of chicken sauteed in white wine, our creole lemon butter caper sauce, and fire-roasted pecans.
A delicious confusion of our chef's favorite spices, tender shrimp, Andouille sausage and chicken in a zesty tomato creole sauce served on a bed of dirty rice and garnished with green onions.
Pronounced tchoupitoulas. Tender breast of chicken, sauteed with fresh garlic and white wine, topped with our uniquely wonderful creole tarragon Choron sauce.
This traditional dish is slow-cooked with red beans, ham hocks, and Andouille sausage in a rich stock with Cajun spices and served over our creole seasoned rice.
Cut from the leanest tenderloin, this delicious and tender 6 oz. steak is one of our most popular dishes.
This grilled salmon is served with our jalapeno beurre-blanc sauce.
This grilled salmon is served with our jalapeno beurre-blanc sauce.
Cut from the leanest tenderloin, this deliciousand tender 6 Oz. steak is one of our most popular dishes.
With onions, red and green bell peppers, mushrooms, cheddar cheese and a unique palace seasoning that will make your taste buds celebrate!
Cut from the leanest tenderloin, this delicious and tender 6 oz. steak is one of our most popular dishes.
Our most popular pasta: tender chicken, shrimp, and Andouille sausage prepared with penne pasta in a deliciously seasoned tomato creole sauce and garnished with green onions. Your taste buds will call for more.
Tender sauteed crawfish tails with caramelized onions, tomatoes, and mushrooms. Tossed with penne pasta, a touch of cream, and creole seasonings. Ooh, child dat good!
Bronzed diced chicken breast, onions, red bell peppers with penne pasta in a delicious creole-seasoned sauce, and a touch of cream.
Bronzed bites of filet mignon and caramelized onions with penne pasta in a mushroom Worcestershire sauce and a touch of cream.
A colorful confusion of fresh vegetables and penne pasta tossed in a light cream sauce of creole herbs and seasonings.
Slices of tender chicken with roasted fresh red peppers and roasted eggplant. Tossed with fusilli "corkscrew" pasta in a delicately delicious tomato cream sauce.
Fusilli pasta, roasted sweet Italian sausage and roasted red pepper, in a tomato-rosemary cream sauce accented with fine Parmigiano-reggiano cheese.
Fusilli pasta, tossed with house-smoked mozzarella, fresh roasted eggplant, in a sweet basil and tomato cream sauce.
Penne pasta, with fresh sauteed crawfish tails, caramelized onions, tomatoes, mushrooms, a zesty tomato creole sauce.
Fresh tomatoes, sweet basil, garlic and extra virgin olive oil.
Fresh shrimp, tomatoes, sweet basil, garlic and extra virgin olive oil.
Capellini pasta topped with a traditional savory tomato meat sauce and Parmesan cheese.
Our unique blend of soufflé and bread pudding laced with Grand Marnier and raisins served piping hot with delectable whiskey cream sauce.
Served with chocolate.
An old Southern favorite. A layer of sweet potato pie topped with caramelized pecans, served on a bed of chantilly cream.
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.
The palace fresh fruit sorbet.
French vanilla.
New Orleans French quarter square donuts.
Menu for The Palace Grill provided by Allmenus.com
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