GUMBO YA YA
Made the old-fashioned way, this traditional Louisiana Soup is made with a rich Dark Roux and slow simmered for hours. With Fresh Okra, tender diced Chicken Breast, Smoked House Recipe Andouille Sausage topped off, Southern-style, with a plentiful helping of rice.

SEAFOOD GUMBO
Slow simmered for hours, this popular Palace creation is made with a rich Blond Roux, and Homemade Shrimp Stock. With Fresh Okra, Louisiana Crawfish Tails, and diced fresh Ahi Tuna, Catfish and Shrimp. Plentifully garnished with rice.

CAJUN CRAWFISH POPCORN
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. Market Price.

CREOLE CRAWFISH CRABCAKE
The Palace puts a new spin on an old favorite! Tender spicy Louisiana Crawfish tails add a delicious twist to a traditional Southern specialty. Served with our Jalapeño Beurre-Blanc Sauce.

CARIBBEAN COCONUT SHRIMP
Jumbo Prawns are dipped in a Homemade Beer Batter, then rolled in Fresh Coconut and flash fried. Served with a Marmalade Horseradish Dipping Sauce.


CREOLE CAESAR SALAD
A Southern version of the classic Caesar Salad prepared with a hint of Creole Mustard.

BAYOU GREENS SALAD
A mixture of Fresh Seasonal Gourmet Greens with Red Bell Peppers, Roma Tomatoes, and Fire-Roasted Pecans. Served with a Creole Vinaigrette

PLANTATION FRIED CHICKEN SALAD
Tender diced chicken breast is passed through our Buttermilk “Popcorn” Batter, flash-fried, drizzled with Garlic Butter, and striped with our Buttermilk Dressing.


POULTRY

CHICKEN TCHOUPITOULAS (Pronounced “Tchoupitoulas”)
Tender Breast of Chicken, sautéed with Fresh Garlic and white wine, topped with our uniquely wonderful Creole Tarragon Choron Sauce.

PECAN CHICKEN PICATTA
Fresh Breast of Chicken sautéed with our own Creole Lemon Butter Caper Sauce and Chopped Pecans.

PAN SAUTÉED CHICKEN MARSALA WITH MUSHROOMS
The fragrant aromas of fine Marsala and subtle Palace seasoning, in a sauce rich with tender Mushrooms, over Sautéed Chicken Breast. Served with Creole Seasoned Rice or Fettucine. Irresistible!

STEAKS

PALACE GRILLED AND BLACKENED SPECIALTIES
All items are available sizzling from the grill or blackened. The blackening 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.

PANEED VEAL ACADIANA
Tender Veal Medallions lightly floured and flambéed in our Oyster Sherry Cream Sauce. Topped with Tender Crawfish Tails and served on a bed of Fettuccine, Alfredo style.

BLACKENED FILET MIGNON
A generous Filet cut from the Leanest Tenderloin, this delicious and tender Steak is one of our most popular dishes. Also available Grilled.

BLACKENED PRIME GRADE AGED NEW YORK STEAK
TWell -marbled and deliciously juicy. This flavorful 12 oz. Steak is a favorite of many Steak Connoisseurs. Also available Grilled.

HOUSE SPECIALTY STUFFED BLACKENED FILET MIGNON
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.

SEAFOOD

OUR FRESH FISH
If we are ever sold out of a Fish, it is because we serve only the Finest and Freshest Seafood. We will not over-order nor accept anything less than our standard from our suppliers.

NEW ORLEANS PAN BAR-B-QUE SHRIMP
Tender Prawns sautéed in the shell, with our Three Pepper Butter Sauce, Rosemary, Dixie Beer, and Worcestershire Sauce. Guar-an-teed to make your taste buds rain!

JAMBALAYA SAUCE PIQUANTE
A delicious confusion of our Chef’s 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”.

CREOLE CRAWFISH CRABCAKES
A house specialty. Delicate Crabcakes with tender Louisiana Crawfish Tails. A wonderful blend of different tastes and textures. Topped with our Jalapeño Beurre-Blanc Sauce.

LOUISIANA SOFT SHELL CRABS
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 Sauce.

CRAWFISH ÉTOUFFÉE
Tender Louisiana Crawfish tails prepared in the classic “Étouffée” 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.

DIVERS’ SCALLOPS
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 AHI TUNA
Grilling or Blackening both work well with our Ahi, which is always cooked medium rare unless you request otherwise. Our Grilled Ahi is served with a Mango-Pineapple relish.

BLACKENED FRESH CATFISH
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.

BLACKENED FRESH LOUISIANA REDFISH
Too delicate to grill, we use only authentic Louisiana Redfish flown in fresh from the Bayous (A rare treat - only when available).

CREOLECRAWFISH PASTA LAFITTE
Penne Pasta, with fresh sautéed Louisiana Crawfish Tails, Caramelized Onions, Tomatoes, Mushrooms, a touch of Cream, and Creole Seasonings.
CAPELLINI LA LOUISIANNE
Delicate “Angel Hair” Capellini Pasta, sautéed with Louisiana Crawfish Tails, Fresh Roma Tomatoes, in Extra Virgin Olive Oil. Seasoned with Basil and a hint of Garlic.

PENNE PASTA PONTALBA
Penne Pasta, with Bronzed Diced Chicken Breast, Onions, and Red Bell Peppers in a delicious Creole-Seasoned Sauce with a touch of Cream.

PALACE PASTA ROYALE
Penne Pasta, tender strips of Bronzed Filet of Beef and Caramelized Onions in a Mushroom Worcestershire Sauce with a touch of Cream.

FUSILLI AL FUMO
Fusilli pasta, tossed with Smoked Mozzarella, Roasted Red Peppers and Fresh Roasted Eggplant, in a Sweet Basil and Tomato Cream Sauce.

FUSILLI WITH ROASTED SWEET ITALIAN SAUSAGE
Fusilli Pasta, Roasted Sweet Italian Sausage and Roasted Red Pepper, in a Tomato-Rosemary Cream Sauce accented with Fine Parmigiano- Reggiano Cheese.

CAPELLINI CAPRI WITH SHRIMP
Delicate “Angel Hair” Capellini Pasta, tossed with Fresh Shrimp, Artichoke Hearts, Sun-Dried Tomatoes, a hint of Garlic and Extra Virgin Olive Oil.

FUSILLI GRILLED CHICKEN
Slices of tender Chicken with Roasted Fresh Red Peppers and Roasted Eggplant. Tossed with Fusilli “Corkscrew” Pasta in a delicately delicious Tomato Cream Sauce.

JAMBALAYA PASTA
Our most popular pasta: Penne with Fresh Shrimp, tender Chicken, and Smoked House Recipe Louisiana Andouille Sausage in a deliciously seasoned Tomato Creole Sauce that will have your taste buds calling for more.

MARDI GRAS VEGETARIAN PASTA PRIMAVERA
Fettuccine Pasta, and a colorful confusion of Fresh Vegetables, Creole Herbs and Spices in a Light Sauce with a touch of Cream.

LOUISIANA BREAD PUDDING SOUFFLÉ
Our unique blend of Soufflé and Bread Pudding laced with Grand Marnier and Raisins, served piping hot with a delectable Whiskey Cream Sauce Absolute Decadence Opportunity!

DARK CHOCOLATE SOUFFLÉ
With Chocolate Bourbon Cream Sauce.

CHILLED FLORIDA KEY LIME PIE
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.

SWEET POTATO PECAN PIE
An old Southern favorite. A layer of Sweet Potato Pie topped with Caramelized Pecans, served on a bed of Chantilly Cream.

THE PALACE SWAN
An Eclair Pastry baked in the shape of a Swan, filled with French Vanilla ice cream, swimming in a lake of Warm Chocolate

BANANAS FOSTER
Bananas flambéed in Dark Rum, Brown Sugar, a touch of Butter and finished with French Vanilla Ice Cream

HURRICANE MARGARITA
A unique Palace specialty: The Palace’s own Tropical Fruit Juice Blend, Tequila and Triple Sec

THE “DEAN MARTINI”
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. Pint Mason Jar, Quart Mason Jar. Limit one per Guest

THE LEMON DROP MARTINI
The tang of citrus enlivens this popular blend of Vodka, Triple Sec, and Lemon

THE PALACE CARIBBEAN RUM PUNCH
The Palace’s version of the classic “Planter’s Punch.” Our own unique blend of Caribbean Fruit Juices, Island flavors, and Myers Dark Rum

TROPICAL HURRICANE MARTINI
Our unique tropical Vodka Martini, marinated with Mango, Orange, Lime, and Cherries. Properly chilled, refreshing and smooth

CRANBERRY SPIN MARTINI
This delicious creation consists of Vodka, Cointreau, Lime, and Cranberry Juice