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

OYSTERS PALACE
This oyster dish, made famous by The Palace Grill, is unlike any you’ve ever had. Six Fresh Oysters are baked in the half shell with a mixture of Louisiana Crawfish Tails, Mushrooms, and Green Onions. Topped with our Jalapeño Beurre-Blanc Sauce

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

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

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!

-PALACE SAMPLER PLATTERS FOR 2-
A must-try on your first visit!

PALACE GRILL AND BLACKENED SPECIALTIES
All items are available sizzling from the grill or blackened. Theblackening 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.

-OUR SIGNATURE STEAKS-
Our steaks are dry-aged, tender and delicious. All Blackened steaks are served with a side of browned garlic butter.

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
Well -marbled and deliciously juicy. This flavorful 12 oz. Steak is a favorite of many Steak Connoisseurs. Also available Grilled

CREOLE LAMB CHOPS
Twin Double-Cut Rack of Lamb Chops are given a New Orleans treatment
with a “BarBQue” sauce like none you’ve ever had: Demi-Glaze Port Wine Reduction Sauce with Wild Mushrooms, Dixie Beer, Rosemary, and Secret Stuff. The first guests to try this recipe described it as the best Lamb they every had. We think you’ll feel the same way.

EXTRAS
Add an extra level of taste to our incredible steaks with these “Special Additions”: Mushroom and Caramelized Onion Bordelaise
Fresh Artichoke Heart and Cajun Hollandaise Pontchartrain Sauce: Fresh Louisiana Crawfish Tails and Cajun Hollandaise

-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. All Blackened fish are served with a side of Browned Garlic Butter.

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 OR GRILLED 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

All fish available Blackened or Grilled LITE (Olive Oil , no Butter, and with Steamed Vegetables) OR “Pontchartrain” style with fresh Louisiana Crawfish Tails and our Cajun Hollandaise

Our dinner pastas are available in LARGE “Half Orders” and HUGE
“Full Orders”

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.

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.

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.

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.

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

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

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

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

FRENCH VANILLA ICE CREAM

-CAPPUCINO / COFFEE / ESPRESSO-
Palace Grill’s Café Royale - Fresh Ground Coffee, Grand Marnier, Cognac, Vanilla and Cream
Cappuccino - single or double (decaf available)
Cafe Au Lait - single or double (decaf available)
Espresso - single or double (decaf available)
New Orleans Chicory Coffee Au Lait
Coffee - Gourmet Dark Italian Roast
Teas - Plantation Mint Tea and other assorted fine teas and herbal blends

AFTER DINNER LIQUEURS ETC.
Grand Marnier
Henessey Cognac
Ports: Graham’s 6 Grapes
Ramos Pinto 10 Year Tawny
See our wine list for pricing and other After Dinner Liqueurs

-LUNCH STARTERS-
11:30 AM - 3 PM SEVEN DAYS A WEEK

ALL OF OUR DINNER ITEMS ARE AVAILABLE AT LUNCH! JUST ASK YOUR SERVER!

GUMBO YA YA
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. Chicken and Smoked House Recipe Andouille
Sausage Gumbo
Seafood Gumbo

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

SEASONED ONION STRINGS
Seasoned flash fried Onion Strips

FLASH FRIED ARTICHOKE HEARTS
Artichoke Hearts dipped in a Homemade Popcorn Batter. Served with our
Buttermilk Dipping Sauce

RED BEANS AND RICE
This is a very traditional dish. We slow cook Red Beans with Ham Hocks, Smoke House Recipe Andouille Sausage, in a Rich Stock with Cajun
Seasonings and serve it over White Rice

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

-ENTREE SALADS-
All Salads include a Banana-Walnut and Jalapeño-Corn-Cheddar Muffin

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

BRONZED FRESH SALMON OVER GOURMET GREENS
Fresh Norwegian 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 AND ASPARAGUS SALAD
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

CREOLE CAESAR SALAD A Southern version of the classic Caesar Salad prepared with a hint of Creole Mustard JAZZ IT UP! Take the opportunity to Spice Up our Caesar Salad... ADD BRONZED CHICKEN ADD CREOLE SHRIMP

-PO’BOY SANDWICHES-

ALL OF OUR DINNER ITEMS ARE AVAILABLE AT LUNCH! JUST ASK YOUR SERVER!

SOFT-SHELLED CRAB PO’BOY 
The Ultimate! Hand-picked Soft-Shelled Crab, stuffed with Bienville Dressing, then lightly dusted with Cornmeal Flour and flash fried. On a House-Baked French Roll with Garlic Mayonnaise, Creole Mustard,
Cabbage, and Pickles

BRONZED CHICkEN PO’BOY
Lightly Blackened Chicken served on a warm House-Baked French Roll with Garlic Mayonnaise, Creole Mustard, Cabbage, and Pickles

OYSTER PO’BOY
Flash fried Oysters piled on a House-Baked French Roll with Garlic Mayonnaise, Creole Mustard, Cabbage, and Pickles

THE BIG EASY BBQ BEEF PO’BOY
BBQ Beef piled on a House-Baked French Roll with Garlic Mayonnaise, Creole Mustard, Cabbage, and Pickles

SHRIMP FILLED PO’BOY
Fresh Shrimp dusted with a Cornmeal Flour then flash-fried and, served on a warm House-Baked French Roll with Garlic Mayonnaise, Cabbage,
and Pickles

CATFISH PO’BOY
Lightly Blackened or Cornmeal Flash Fried Catfish served on a warm House-Baked French Roll with Garlic Mayonnaise, Creole Mustard, Cabbage, and Pickles

BLACKENED CHICKEN SANDWICH
Tender Blackened Breast of Chicken, with Fresh Tomato, Onion, Romaine Lettuce, Creole Mustard, and Garlic Mayonnaise

-MAIN COURSES-
All Main Courses include a Banana-Walnut and Jalapeño-Corn-Cheddar Muffin

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

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

CREOLE CHICKEN PICATTA
Fresh Breast of Chicken sautéed with our own Creole Lemon Butter Caper Sauce

JAMBALAYA SAUCE PIQUANTE
A delicious confusion of our Chef’s Favorite Spices, our Smoked House Recipe Andouille Sausage and Tender Chicken in a zesty Tomato Creole Sauce Served around a bed of “Dirty Rice"

CHICKEN TCHOUPITOULAS
(Pronounced “Tchoupitoulas”)
Tender Breast of Chicken, sautéed with fresh Garlic and White Wine, topped with our unique and Creole Tarragon Choron Sauce

RED BEANS AND RICE
This is a very traditional dish. Red Beans are simmered slowly with Ham Hocks, and Smoked House Recipe Andouille Sausage in a Rich Stock
with Creole Seasonings. Served over White Rice

PALACE OMELETTE ORLEANS
With Onions, Red and Green Bell Peppers, Mushrooms,Cheddar Cheese, and a unique Palace Seasoning that will make your taste buds celebrate!
Add Shrimp

-----------------EXTRAS----------------
Add an extra level of taste to our incredible steaks with these “Special Additions” Mushroom and Caramelized Onion Bordelaise
Pontchartrain Sauce: Fresh Louisiana Crawfish Tails and Cajun Hollandaise

-PALACE PASTAS-
All Pastas include a Banana-Walnut and Jalapeño-Corn-Cheddar Muffin, and House Salad with Buttermilk Dressing.

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 tender Chicken, and Smoked House Recipe Andouille Sausage in a deliciously seasoned Tomato Creole Sauce that will have your taste buds calling for more

FUSILLI 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

CRAWFISH PASTA ROUGE
Penne Pasta, with fresh sautéed Louisiana Crawfish Tails, Caramelized Onions, Tomatoes, Mushrooms, a zesty Tomato Creole Sauce

FUSILLI AL FUMO
Fusilli Pasta, tossed with Smoked Mozzarella, fresh Roasted Eggplant, in a Sweet Basil and Tomato Cream Sauce

SHRIMP POMMODORE
Fresh Shrimp, Tomatoes, Sweet Basil, Garlic, and Extra Virgin Olive Oil

CAPELLINI BOLOGNESE
Capellini Pasta topped with a traditional Savory Tomato Meat Sauce and Parmesan Cheese

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

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

PASTA VALINDA
Delicate Capellini Pasta, tossed with Chicken, Artichoke Hearts, Sun-Dried Tomatoes, a hint of Garlic and Extra Virgin Olive Oil, Substitute Shrimp

CAPELLINI ROMA
Fresh Tomatoes, Sweet Basil, Garlic, and Extra Virgin Olive Oil

-PALACE DESSERTS-

• Chilled Florida Key Lime Pie • Sweet Potato Pecan Pie
• The Palace Swan • Bananas Foster
• French Vanilla Ice Cream • Beignets