Commander's Saturday Brunch Was Excellent!

I didn’t care for the brunch menu the last time I was there for Saturday brunch (though it was fine for most folks), but this time it was excellent. The chef has just redone the entire menu so most of it included brand new dishes. Everything was excellent. This was a 3 course meal and a bargain for the food. Prices range from $29-$40 for the 3 courses depending on the entrée and the servings were extremely generous. I couldn’t come close to eating all of my food. I think this is a great deal for a fine dining and I highly recommend it.

Everyone had drinks and those were wine, bloody marys and gin fizzes. Service was excellent but we were at a friend of the family table, so I’d expect it to be good, though Commander’s service has always been excellent in my experience. Plates are brought and taken away simultaneously by multiple servers etc…

Here are the meals we had with the prices for all courses and a few pics here and there. (No hands or body parts belong to me.)

-$39
Turtle soup.
Braised leg of lamb strudel with spring onions, mushrooms and root vegetables baked into a crisp French pastry shell with petite greens, chervil, basil and first of the season mint.
Pontchatoula strawberry shortcake with warm buttermilk biscuit, chantilly cream and powdered sugar.






-$37
Turtle soup
Grand Isle surf ‘n turf which was garlic grilled white shrimp and 12 hour smoked shoulder of Dubroc hog over Louisiana “dirty grits” with a soft poached egg and white truffle infused woodland sauce. The pork was sliced not pulled. I almost got this and didn’t taste it. Should have.
Bread pudding soufflé

$39
Spicy wild shrimp & avocado remoulade. It had chopped avocado, bbq onions, red chili, cerlery and crushed lemon vinaigrette in addition to the remoulade.
Pecan crusted fish
“Easter Sundae” which was chocolate ice cream with candied pecans, chantilly cream, caramel and chocolate sauces and a cherry on top.



Me-$37
Shrimp henican
Bayou Biscuits & Gravy Benedict which was homemade tasso and cheddar biscuits layered with mustard glazed Chisesi ham with crab boil poached eggs, grilled crawfish and andouille gravy.
Bananas foster butterscotch pudding which was sliced bananas and sticky butterscotch toffee pudding with bourbon-bacon whipeed cream and gingersnap cookie crunch.

We also had sides of “dirty grits” and sugarcane and black pepper bacon, both of which was excellent. The grits were smooth with a dirty rice flavor, but there were no chunks of anything in them. I assume they pureed dirty rice base and mixed it in. They were really really good.