The World Famous Palace Cajun Martini

Vodka, chilled and marinated in the freezer with a Fresh Jalapeño Pepper, and a touch of Vermouth. Served in a Mason jar, over ice, with a martini glass and Cherry Peppers. Pint Jar, Quart Jar, Limit one per Guest

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

Bombay Sapphire Gin

Patron Tequila

Grey Goose

Sauza Conmemorativo Tequila

Belvedere Vodka

Knob Creek Small Batch Bourbon

Chopin Vodka

The Macallen Single Malt Scotch

Fresh-Brewed Mango Iced Tea

Homemade Fresh-squeezed Lemonade

ABITA - Authentic Louisiana Root Beer

San Pellegrino ½ liter

Full liter

Evian ½ liter

Full liter

Coke

Diet Coke

Sprite

Abita Turbo Dog

Red Stripe

Corona

Firestone Double Barrel Ale

Abita Amber

Buckler

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

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.

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

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

Original Oysters Rockefeller

It has been said that this classic New Orleans dish has a richness rivaling that of John D. Rockefeller. We use a turn-of-the-century recipe: Six Fresh Oysters baked with a blend of creamy Spinach and Pernod. Topped with our Cajun Hollandaise

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 flashfried. Served with a Marmalade Horseradish Dipping Sauce

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

Chicken Tchoupitoulas

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

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!

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

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

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

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.

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 Platter

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 For 2

“All the Best” Platter

Includes: Blackened Salmon Pontchartrain topped with Crawfish Tails, Spicy Crawfish Étouffée, Soft Shell Crabs, Caribbean Coconut Shrimp, and Louisiana Bread Pudding Souffle with Whiskey Cream Sauce For 2

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.

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

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.

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).

Blackened or Grilled Fresh Norwegian Salmon

This popular Fish is delicious cooked by either method. The Grilled Salmon is served with our 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

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

Crawfish Pasta Lafitte

Penne Pasta, with fresh sautéed Louisiana Crawfish Tails, Caramelized Onions, Tomatoes, Mushrooms, a touch of Cream, and Creole Seasonings.

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.

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.

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.

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.

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.

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.

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

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

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

Grand Marnier

Henessey Cognac

Ports: Graham’s 6 Grapes

Ramos Pinto 10 Year Tawny

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

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

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

Crawfish Popcorn Po’boy

Tender Louisiana Crawfish are dipped in our Cornmeal Buttermilk Batter, and flash-fried to a light crispness. Served on a warm House-Baked French Roll with Garlic Mayonnaise, 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

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

Crawfish étouffée

Tender Louisiana Crawfish Tails prepared in the classic “Étouffée” 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

Blackened or Grilled Fresh Norwegian Salmon

This popular Fish is delicious cooked by either method. The Grilled Salmon is served with our Jalapeño Beurre-Blanc Sauce

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!

Blackened Filet Mignon

Cut from the Leanest Tenderloin, this delicious and tender 6 oz. 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 8 oz. Steak is a favorite of many steak connoisseurs. Also available Grilled

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

Crawfish Pasta Lafitte

Penne Pasta, with fresh sautéed Louisiana Crawfish Tails, Caramelized Onions, Tomatoes, Mushrooms, a touch of Cream, and Creole Seasonings

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

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

Chilled Florida Key Lime Pie

Sweet Potato Pecan Pie

The Palace Swan

Bananas Foster

French Vanilla Ice Cream

Beignets

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.

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!

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.

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