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The Las Vegas version of this classic New Orleans eatery occupies a featured spot on the strip
adjacent to the new Aladdin Resort & Casino in Desert Passage. But how does a restaurant renowned for its hospitality as its food ensure that its signature characteristics will flourish in the dry
sand of Nevada? Not for a minute would anyone have believed that the inimitable style of Commander's Palace could be transplanted anywhere outside of New Orleans, but the Brennan family has done it!
Brimming with the Brennan family's gracious Crescent City hospitality, Brad Brennan is at the helm to ensure
Commander's Palace excels at making dining a special event. From the extra-attentive service to such trademark dishes as Louisiana pecan crusted fish, turtle soup and our world famous bread pudding
soufflé , Executive Chef Carlos Guia and his culinary brigade are constantly creating new specialties that guarantee repeat diners won't get bored!
Along with General Manager Mike Smith, we infused over forty of our family of restaurants' employees who now call
Las Vegas home thereby adding a colorful touch of New Orleans authenticity!
Nestled in the middle of the Garden District, stands this turquoise and white Victorian fantasy of a building--
complete with turrets, columns, and gingerbread.
Since 1880, Commander's Palace has been a New Orleans landmark known for the award winning quality of its food and
many commodious dining rooms. The history of this famous restaurant offers a glimpse into New Orleans' ante-bellum past. In the early 1880's, when Louisiana officially joined the nation, eager young
Anglo-Saxons flocked to this promising territory to make their fortunes. Since the Vieux Carré was the stronghold of the proud Creoles, these "Americans" (as they were defined by the Creoles)
sought a residential section of their own. Thus was born the Garden District, with its stately Greek Revival homes and quiet, tree lined streets.
Here in the Garden District George W. Cable entertained Mark Twain; here Jefferson Davis spent his last days. And
here, in 1880, Emile Commander established the only restaurant patronized by the distinguished neighborhood families. He chose the corner of Washington Avenue and Coliseum Street, a site that had been in
turn, part of the J.F.E. Livaudais Plantation and the faubourg of Lafayette. In 1854 it was engulfed by the city of New Orleans and by 1900 Commander's Palace was attracting gourmets from all over the
world.
Under different management in the twenties its reputation was somewhat spicier, however. Riverboat captains
frequented it and sporting gentlemen met with beautiful women for a rendezvous in the private dining room upstairs. Downstairs however, the main dining room (with its separate entrance) was maintained in
impeccable respectability for family meals after church and family gatherings of all sorts.
In 1944, Frank and Elinor Moran bought Commander's Palace, refurbished it and carried on its tradition of
excellence with an expanded menu including many recipes still used.
When Ella, Dottie, Dick and John Brennan took over personal supervision of the restaurant in 1974, they began to
give the splendid old landmark a new look. It was decided to design rooms and settings indoors which complemented and enhanced the lovely outdoor setting, so the decor was planned for a bright, casual
airiness. Walls were torn out and replaced with walls of glass, trellises were handmade for the Garden Room and paintings were commissioned for each room to complement and accent its particular color and
design.
Particular attention was paid to the heart and soul of the restaurant; the kitchen and the dishes created there.
Commander's cuisine reflects the best of the city, both Creole and American heritages as well as dishes of Commander's own creating. Seafood, meats, fruits and vegetables; everything is as fresh as it
possibly can be.
Of course in Las Vegas, we've retained our New Orleans heritage and atmosphere while adding the best from the
wealth of ingredients surrounding the desert oasis.
That's the Commander's atmosphere; like a well run party given by old friends. Flowers, conviviality and most
important, splendid food and wines!!! What could be more fun?
Soups and Appetizers
Turtle Soup Au Sherry 7.50
Gumbo du jour 7.50
Soup Du Jour 7.00
Soups 1-1-1
A demitasse portion of three soups: Gumbo, Turtle and Soup du Jour 8.50
Commander's Salad
Crisp greens, shaved Gruyère cheese, brioche croutons, apple smoked bacon and chopped
egg ~ tossed in Commander's signature dressing 8.50
Arugula Salad
Peppery arugula greens, Stilton cheese and candied pecans tossed in a roasted pecan oil,
cane vinegar and molasses vinaigrette 9.50
Iron Skillet Seared Grade "A" Foie Gras
Fresh Sonoma Valley Foie Gras with pistachio crusted
black mission fig bread pudding, port wine-honey reduction and pistachio oil 19.00
Shrimp Rémoulade
Creole seasoned Gulf shrimp tossed in spicy Louisiana rémoulade sauce 10.50
Crispy Louisiana Alligator
With mirliton-roasted red pepper rémoulade slaw and Steen's sugarcane-bourbon
barbecue sauce 11.50
Tasso Shrimp Henican
Flash fried and coated with Crystal hot sauce beurre blanc ~ served with
five-pepper jelly and pickled okra 12.00
Brennan's Crabmeat Salad Maison
Jumbo lump crabmeat, fresh hearts of palm, avocado and roasted mushrooms
tossed in an herb vinaigrette ~ market price
Caesar Salad with Crispy "P&J" Gulf Oysters
Romaine heart spears dressed with an
anchovy-garlic emulsion, shaved Laura Chenel's aged goat milk cheese, marinated fresh Belgian anchovies and garlic crusted oyster "croutons" 11.50
Entrées
Sonoma Valley Duck Breast and Confit
Pan seared duck breast presented with roasted garlic stuffed confit
duck leg, calico blend of wild Wisconsin rice and butternut squash ~ finished with a port wine-raspberry demi-glace 34.00
Braised Beef Short Ribs
Creole seasoned, grilled and slowly braised in an Abita Turbo Dog beer spiked
with reduced veal jus ~ served with truffle whipped Yukon gold potatoes and seasonal young vegetables 26.00
Louisiana Pecan Crusted Fish
Creole seasoned and topped with a petit green salad and spiced pecans ~
finished with crushed corn cream and Creole meunière sauce 29.00
Creole Seasoned Filet Mignon
Grilled and served over a warm Creole smashed new potato and andouille
salad ~ with tobacco onions and housemade Worcestershire sauce 36.00
Grilled Buffalo Striploin
12-ounce New York Strip steak served with grilled asparagus and an aged
Monterey Jack cheese-jalapeno-sweet corn pudding ~ topped with a smoked tart cherry-veal reduction 39.00
New Orleans Seafood Barbeque Stew
Jumbo Gulf shrimp, Louisiana P & J oysters and garlic crusted fish
sautéed with an Abita Amber beer, black pepper and rosemary barbecue sauce ~ served with Louisiana popcorn rice 35.00
Veal Chop Tchoupitoulas
Roasted and served with goat cheese-thyme stone ground grits and brandied wild
mushroom demi-glace 39.00
Grilled Fish of the Day
With fire roasted corn maque choux and smoked tomato emulsion 27.00
Jumbo Lump Crab Cakes
The ultimate in fresh Louisiana Blue Crabs: griddle seared jumbo lump crab cakes
topped with truffled crabmeat salad and marinated crab claws. Please inquire with your captain for availability ~ market price.
Desserts
Bananas Foster
A family classic: originally created by the Brennans
Commander's Chocolate Blackout Cake
Filled with dark chocolate-raspberry ganache, topped with chantilly
cream, pecan tuille and black raspberry liqueur syrup
Creole Bread Pudding Soufflé
The richness of bread pudding whipped into a light fluffy soufflé ~ served
with velvety bourbon whiskey sauce (Please order in advance ~ additional $2.00)
Crème Brûlée
Light and creamy vanilla bean custard with a crisp, caramelized sugar crust
French Quarter Beignets
Traditional New Orleans bite size beignets dusted with powdered sugar ~
accompanied by warm café au lait sauce
Chocolate Bourbon Pecan Pie
Served warm with vanilla bean ice cream, chocolate and caramel sauces
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