The Palace Grill

A Palace Classic. Vodka, chilled and marinated with a fresh jalapeño pepper, and a touch of vermouth; served in a Mason jar, over ice, with a martini glass and cherry peppers.

This delicious creation consists of vodka, cointreau, lime, and cranberry juice

A unique Palace specialty, tropical fruit juice blend, tequila and triple sec

New Orlean's official cocktail: absinthe rinse, templeton rye, bitters, sweetened with simple syrup.

According to our Hollywood sources, prepared just the way Dean used to drink 'em. Made with gin, just the right touch of dry vermouth, and an olive.

The tang of citrus enlivens this popular blend of vodka, triple sec, and lemon.

The Palace's version of the classic "planter's punch." Our own unique blend of Caribbean fruit juices, island flavors, and myers dark rum.

Our unique tropical vodka martini, marinated with mango, orange, lime, and cherries, properly chilled, refreshing, and smooth.

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Tender sautéed 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.

Bronzed bites of filet mignon and caramelized onions in a mushroom worcestershire sauce and a touch of cream.

Bronzed diced chicken breast, onions, and red bell peppers in a delicious creamy creole-seasoned sauce.

A colorful confusion of fresh vegetables in a light cream sauce of creole herbs and seasonings

Caribbean coconut shrimp, blackened salmon ponchartrain, zesty crawfish etouffée, soft shell crabs, roasted red potatoes, seasoned vegetables and... Louisiana bread pudding soufflé

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

A generous filet cut from the leanest tenderloin, this delicious steak is one of our most popular dishes, served with garlic mashed potatoes and seasoned vegetables.

Fresh Atlantic Salmon seasoned with "magic" spices and blackened to perfection and served with roasted red potatoes and seasoned vegetables.

Twin double-cut rack of lamb chops are given a New Orleans treatment with a "bar-b-que" sauce like none you've ever had: demi-glace 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.

Choice of bronzed salmon or grilled chicken breast, includes mixed gourmet greens, diced red peppers, toasted pecans, roma tomatoes, and homemade creole vinaigrette.

This incredible choice cut is stuffed with a delectable mix of crawfish tails and creole seasonings; served with garlic mashed potatoes and seasoned vegetables

Caribbean coconut shrimp, blackened redfish, blackened filet mignon, chicken tchoupitoulas, roasted red potatoes, seasoned vegetables and... Louisiana bread pudding soufflé

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

Freshly brewed coffee, grand marnier, cognac, 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

Our unique blend of soufflé and bread pudding laced with grand marnier and raisins served piping hot with a delectable whiskey cream sauce

With chocolate bourbon cream sauce

(pronounced "Tchoupitoulas") Tender breast of chicken, sautéed with fresh garlic and white wine, topped with our uniquely wonderful creole tarragon choron sauce

Classic Louisiana dish of tender crawfish tails smothered in a traditional seafood stock of dark roux, diced bell peppers, and onions served over a bed of creole white rice; garnished with green onions. Tres bien stuff!

A house specialty, delicate crabcakes with tender crawfish tails. A wonderful blend of different tastes and textures topped with our jalapeño beurre-blanc.

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

Hand-picked soft-shelled crabs, stuffed with bienville crabmeat dressing, then lightly dusted with cornmeal flour, and flash-fried; served with our jalapeño beurre-blanc

Fresh seasonal gourmet greens with diced red peppers, fire-roasted pecans, roma tomato, and our homemade creole vinaigrette.

Lightly seasoned crawfish tails dipped in our cornmeal buttermilk batter and flash-fried to a light crispness; served with our creamy sherry wine dipping sauce.

Jumbo prawns are dipped in a homemade beer batter, then rolled in fresh coconut and flash-fried; served with a marmalade horseradish dipping sauce

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 jalapeño beurre-blanc.

Tender diced chicken breast is passed through our cornmeal buttermilk batter, flash-fried, tossed in a light garlic butter, and drizzled with our homemade buttermilk dressing

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.

Six fresh oysters are baked in the half shell with a mixture of tender crawfish tails, mushrooms, and green onions, topped with our jalapeño beurre-blanc

Hand-picked soft shell crabs, stuffed with Bienville crabmeat dressing, then lightly dusted with cornmeal flour, and flash-fried; served with our jalapeño beurre-blanc.