The Palace Restaurant & Bar

Bread Pudding Soufflé

our unique blend of soufflé and bread pudding laced with grand marnier and raisins, with delectable whiskey cream sauce. Baked to order, please allow 30 minute prep time.

Café Royal

Freshly brewed coffee, Grand Marnier, Cognac, Chantilly Cream

Gourmet Ice Cream

French Vanilla

Palace Chocolate Soufflé

Rich and thick! Baked to order and served with a chocolate Whiskey cream sauce. Allow 30 minute prep time

Fresh Fruit Sorbet

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.

Jambalaya Pasta

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.

Crawfish Pasta Lafitte

Tender sauteed crawfish tails with caramelized onions, tomatoes, and mushrooms, a touch of cream and creole seasonings. Ooh child day good.

Palace Pasta Royale

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

Pasta Pontalba

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

Vegetarian Pasta Primavera

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

Dinner For 4

choose any pasta above, includes dinner salad, muffins, and bread pudding souffle (takeout only)

Cajun Martini

a palace classic vodka, chilled and marinated with a fresh jalapeno pepper, and a touch of vermouth. Served in a mason jar, over ice, with a martini glass and cherry peppers.

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

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

The Lemon Drop Martini

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

Hurricane Margarita

a unique palace specialty: the palace’s own tropical fruit juice blend, tequila and triple sec

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

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

Crawfish Popcorn

Lightly seasoned Crawfish Tails in our Cornmeal Buttermilk Batter and flash-fried to a light crispness. Served with our Creamy Sherry Wine Dipping Sauce

Fried Chicken Salad

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

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 tender Crawfish Tails, Mushrooms, and Green Onions. Topped with our Jalapeño Beurre-Blanc

Soft Shell Crab

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

Bayou Greens Salad

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

Gumbo Ya Ya

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 helping' of rice.

Creole Crawfish Crabcake

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 Jalapeno Beurre-Blanc

New Zealand 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 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

Stuffed Blackened Filet

A must have! This incredible choice cut is stuffed with a delectable mix of crawfish tails and creole seasonings. Served with mashed potatoes and seasoned vegetables.

The Big Easy

Caribbean Coconut Shrimp, Blackened Redfish, Blackened Filet Mignon, Chicken Tchoupitoulas, Roasted Red Potatoes, Seasoned Vegetables and... Louisiana Bread Pudding Soufflé

Blackened 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 Filet Mignon

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

Palace Salad

choice of Bronzed Salmon, or grilled chicken breast. Includes mixed gourmet greens, diced red peppers, toasted pecans, Roma Tomatoes, Homemade Creole Vinaigrette.

Blackened Salmon

fresh Atlantic Salmon seasoned with "Magic" spices and blackened to perfection. Served with roasted red potatoes and seasoned vegetables.(shown with optional pontchartrain sauce)

Best Of The Bayou

Caribbean Coconut Shrimp, Blackened Salmon Ponchartrain, Zesty Crawfish Étouffée, Soft Shell Crabs, Roasted Red Potatoes, Seasoned Vegetables and... Louisiana Bread Pudding Soufflé

Chicken Tchoupitoulas

(Pronounced “Tchoupitoulas”) tender breast of chicken, sauteed with fresh garlic and white wine, topped with our uniquely wonderful creole tarragon choron sauce.

Jambalaya Sauce Piquante

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.

Creole Crawfish Crab Cakes

A house specialty. Delicate crab cakes with tender crawfish tails. A wonderful blend of different tastes and textures. Topped with our jalapeno beurre-blanc.

Crawfish Etouffee

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

Kid's Pasta

Penne with choice of sauce: tomato, butter & cheese, alfredo, mac & cheese