Rainbow Swiss chard, melted autumn leeks, petite herbs, spiced pecans, Prosecco poached jumbo lump Louisiana blue crab and a light corn sauce spiked with Woodford Reserve bourbon.

Jumbo sea scallops with Meyer lemon roasted artichoke hearts, Brabant potatoes, absinthe creamed winter greens and citrusy champagne-blue crab butter with truffled pomme frites.

A warm gribiche salad of crawfish boiled mirlitons, cornichons, celery, and fingerling potatoes over a fluffy open-faced omelet with parsley, tarragon, crispy capers, and tangy Creole meuniere sauce.

2 soft poached eggs and crispy braised pork belly over Camellia white bean, andouille and Cajun ham cassoulet with brown butter turnips, spicy greens, and Louisiana citrus.

Crispy duck leg confit over Brussels sprouts, pickled beets, New Roads pecans, housemade bacon and wilted greens with sweet potato puree and charred chili glaze.

Spiced tenderloin of grilled Harris Ranch beef over Creole smashed new potatoes with whiskey smoked onions, foraged mushrooms, and glace de viande.

16-hour barbecued shoulder of pork over warm buttermilk biscuits, sauce forestiere with roasted mushrooms, caramelized onions and ripped herbs, soft poached hen's eggs and housemade tasso hollandaise.

Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly, and crystal hot sauce beurre blanc.

Petite Brussels sprout and corn fried cauliflower with crystal pulp gremolata, charred lemon, toasted garlic, and Alabama BBQ.

Chilled crawfish boiled Gulf shrimp with lemony pickled cabbage, whipped Creole cream cheese, po-boy cracker, and grilled red pepper remoulade sauce.

Wild Burgundy snails with peppery bacon lardoons, roasted pearl onions, housemade Vidalia onion sourdough, melty St. Andre cheese, and sherry enriched demi-glace.

Northshore squash stuffed with charred cauliflower, roasted mushrooms, spinach and fresh herbs bound with Creole cream cheese and gooey brie.

Rich veal stock simmered slowly for 72 hours with a minced snapping turtle, holy trinity and pressured hen's eggs. Finished tableside with aged sherry.

Scratch stocks made with the best regional ingredients, toasty dark roux, holy trinity and rum barrel hot sauce.

Varied cooking techniques combined with fresh produce.

Hearts of romaine, grated Parmesan, pressed egg, housemade bacon, French bread croutons, shaved Gruyere and creamy black pepper dressing.

Louisiana satsumas, boozy cherries, shaved fennel, candied pecans and local winter greens with a satsuma-bourbon vinaigrette and Manchego.

A warm gribiche salad of crawfish boiled mirlions, cornichons, celery, and fingerling potatoes with parsley, tarragon, crispy capers, and tangy Creole meuniere sauce.

Jumbo sea scallops with Meyer lemon roasted artichoke hearts, Brabant potatoes, absinthe creamed winter greens and citrusy champagne-blue crab butter with truffled pomme frites.

Broken arrow ranch stuffed quail with fire-roasted chili boudin, pickled pork choucroute, crystal pulp, and sticky satsuma syrup.

Creole spiced pork tenderloin over crispy Brussels sprouts with pickled beets, New Roads pecans, housemade bacon and white greens with charred green chili glaze.

Grilled Harris Ranch beef, Creole smashed potatoes, whiskey smoked onions, roasted mushrooms, and glace de viande.

All the richness of Creole bread pudding whipped up into a light souffle. Finished tableside with warm whiskey cream.

First of the season Louisiana strawberries macerated with a touch of cane sugar served on a warm buttermilk biscuit.

European dark chocolate bar with citrus white chocolate ganache, candied orange zest and dusted with spiced Dixie crystal.

Hand-crafted vanilla ice cream layered in an old fashioned parfait glass with candied pecans and sticky New Orleans praline syrup. Lally Brennan's favorite dessert.

Southern-style pecan pie and vanilla bean ice cream with melted chocolate, candied pecans, and Fleur de Sel caramel sauce.

Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, 5 pepper jelly, and crystal hot sauce beurre blanc.

Wild Burgundy snails with peppery bacon lardoons, roasted pearl onions, housemade Vidalia onion sourdough, melty St. Andre cheese, and sherry enriched demi-glace.

Petite Brussels sprouts and corn fried cauliflower with crystal pulp gremolata, charred lemon, toasted garlic, and Alabama BBQ.

Seared Hudson Valley Garde A foie gras, crispy brioche, housemade marshmallow fluff, fall spiced sorghum and candied pecans.

The Commander's classic that takes 3 days to make. Finished tableside with aged sherry.

Scratch stocks made with the best regional ingredients, toasted dark roux, holy trinity and rum barrel hot sauce.

Autumn's best ingredients from local farms cooked with various techniques.

A demi serving of 3 soups, Turtle, Gumbo and Soup de jour.

Crisp romaine, grated Parmesan, pressed egg, housemade bacon, French bread croutons, shaved Gruyere and black pepper dressing.

Louisiana satsumas, dried cherries, shaved fennel, candied pecans and local winter greens with a satsuma-bourbon vinaigrette and Manchego cheese.

Wild-caught Gulf fish, rainbow chard, melted leeks, petite herbs, spiced pecans, Prosecco poached jumbo lump crab and a sauce made from sweet corn and Woodford Reserve bourbon.

Low and slow black skillet roasted breast of duck over andouille smashed sweet potatoes with brown butter roasted baby turnips, boozy autumn fruit compote and natural jus.

Chargrilled mushrooms, lemony garlic and red chili collard greens with whipped mascarpone grits, citrusy champagne, and white miso butter.

All the riches of Creole bread pudding whipped up into a light souffle. Finished tableside with warm whiskey cream.

Seasonal inspirations from the Commander's Palace pastry shop.

Old fashioned ice cream.

A daily selection of seasonal fruit sorbet.

A tableside flambe of bananas with Caribbean rum, brown sugar, banana liqueur and vanilla bean ice cream for 2.

Hand-crafted vanilla ice cream layered in an old fashioned parfait glass with candied pecans sticky praline syrup. Lally Brennan's favorite dessert.

Vanilla and sugarcane infused custard pie with roasted New Roads pecans. Served with house-spun vanilla bean ice cream.

House-made Creole cream cheese cheesecake with a honey graham crust chocolate lattice and sticky caramel sauce.

Caramelized sugar crust in every bite on classic vanilla custard.

A European dark chocolate bar with shrub spiked white chocolate ganache, candied orange zest, lightly dusted with spiced Dixie crystals.