Bar Menu

Bar Chefs
The Commander's Family Bar Chefs: Ferrel from Commander's Palace; Lu Brow of Cafe Adelaide and Abigail Gullo of SoBou.

Fall 2013 Cocktail Menu

A few selections from the cocktail menu...If you laugh a little too loud or tell a salty story, blame it on the spirit of Adelaide.

LOUISIANA LOCAL LIBATIONS

The Adelaide Swizzle  8
Olde New Orleans amber rum, Peychaud’s bitters, Lime, soda and a secret ingredient. Our signatureCocktail for the Swizzle Stick Bar.

Dirty Rice  10
Thibodaux produced Oryza vodka shaken icy cold with Veggies. What makesthis special? Maybe it’s the rim with dehydrated celery, salt,bell pepper, and cayenne. Or the garnish with the pickledokra, tomato, onion, and Andouille sausage!

Hey Shug  9
Rougaroux Sugarshine, honey, Satsuma, citrus, ginger ale.This one will get  you going!

Mocha Cocoa Snoball  8
Bayou Silver rum, cold coffee, Bitterman’s Xocolatl Mole bitters, a littlebit of chocolate, shaved ice.  Topped with condensed milk because baby, that’s how it’s done. This cocktail will make you miss Hansen’s Sno-Bliz  but it’ll haveto do until they reopen in the spring.

Petey’s Cream Soda 8
Oryza vodka, Licor 43, Lillet, house made vanilla bean bitters, soda.

Creole Baby  9
Oryza gin, Creole Shrubb,  mint, orange cream citrate, local satsumas, soda.

 

CLASSIC COCKTAILS

Sazerac  8.5
The official cocktail of New Orleans! Sazerac rye whiskey, bitters, rinse of Herbsaint.

Blood and Sand  10
Dewar’s, Cherry Heering, sweet vermouth, orange juice. Named after the 1922 silentmovie starring Rudolph Valentino.

Vesper  9
Tanqueray gin, Absolut vodka, Lillet blanc, twist of lemon. This cocktail was used by Ian Fleming in his first James Bond novel Casino Royale.

Boulevardier 12
Woodford bourbon, Carpano Antica vermouth, Campari.

 

SWIZZLE STICK FAVORITES

Zen Garden  9
Shawn Phipps’ creation of Prairie organic Vodka, Domaine de Canton ginger liqueur, Citrus, rhubarb bitters and cilantro. A spicy rim completes this great cocktail!

Wild Magnolia  9
Plymouth gin, St. Germain elderflower liqueur, lemon, house made magnolia bitters.

Lucy  Broussard 9
Pomegranate liqueur, St. Germain, lemon bitters, Sparkling wine. 

Bitter Kitten 8.5
Cathead honeysuckle vodka made in Missisippi, a dash of Campari, fresh grapefruit juice, rosemary syrup.

Casserole Cocktail  12
Woodford bourbon, citrus, sweet potato syrup.  It’s only served in the cold months!

 

Wines by Taste or Glass

CHAMPAGNE AND SPARKLING  2 ½ ounce or 5 ounce
Torre Oria Cava Brut NV  $4/8
Contadi Castaldi Franciacorta Rose Brut NV $6/12
Contratto Millesimato Brut    2007 $7.50/15

Whites  3 ounce or 6 ounce
Pinot Gris, Benton Lane, Oregon 2011  $5/10
Reisling, Mt. Beautiful North Canterbury 2009  $5.5/11
Sauvignon Blanc, Craggy Range, Te Muna Road Vineyard Martinborough 2011 $5.5/11
Chardonnay, Commander’s Palace, Rutherford Hills NV  $4.5/9
Chardonnay, Pali Charm Acres Sonoma Coast 2010  $6/12

Reds  3 ounce or 6 ounce
Pinot Noir, Bouchard Pere & Fils Reserve Bourgongne 2011  $5.5/11
Pinot Noir, Clendenen Family Vineyards The Pip  Santa Maria Valley 2010  $7.5/15
Merlot, Commander’s Palace Rutherford Hills NV  $4.50/9
Bonarda, Nieto Reserva Mendoza Argentina, 2011  $4/8
Cabernet Sauvignon, Commander’s Palace, Rutherford Hills NV  $5/10
Tempranillo, Fuentenarro Crianza Ribera del Duero  2006  $5/10
Merlot Blend, Cheval Noir, Saint-Emilion  2009  $6.5/13

 


Bar Menu


Shrimp & Tasso "Corndogs"
5 pepper jelly, pickled okra, chicory greens and Crystal Hot Sauce
8.5

Crispy Gulf Oysters
bacon and parmesan crust, citrus and fennel salad, smoke creme fraiche
10.

Soup Du Jour
Chef' Carl's seasonally inspired creation using locally sourced ingredients
8.

Shrimp and Okra Gumbo
wild white shrimp & Creole trinity, slow simmered with okra & dark roux
8.5

Commander's Turtle Soup
spike with Sherry
8.5

Melon Mojito Salad
mint and rum cured seasonal melon, spiced pecans, goat cheese, sweet onions, baby greens & bacon molasses vinaigrette
8.5

Louisiana Strawberry Salad
Ponchatoula strawberries, crunchy pecans, herbed goat cheese, mixed greens with strawberry and crushed lime vinaigrette
8.5

New Orleans Shimp Remoulade
Chef's inspired riff on a Creole classic
9.5

Absinthe BBQ Cheese Burger
crispy onions, bacon, & Manchego cheese with lettuce & tomato on a brioche bun served with Parmesan fries
14.
 

DESSERTS

Bananas Foster Sundae
cinnamon-dark rum ice cream, bananas,
crispy plantains & Chantilly cream 7.
 
White Chocolate Biscuit Pudding
(Gold Medal Award Winner!)
Abita root beer syrup
& toasted New Roads pecans 7.
 
Peanut Butter Stuffed Chocolate Cake
chocolate ganache, chocolate cookie crumble,
Louisiana summer berry coulis 9. 
 
Creole Cream Cheesecake
spiced Steen’s Cane Syrup
& seasonal fruit 8.
 
Madagascar Vanilla Bean Crème Brulee
with fresh seasonal berries 7.
 
Sorbets
check with your server for tonight’s selections 7.
 
Cafe Adelaide Cheese Plate
artisan cheeses with agave nectar and spiced pecans 11.

 

Happier Hour

Join us for Happier Hour Every Day!

Finger Foods & Drinks, $3-$6 from 3 - 6 p.m. Daily

Chef Carl's Finger Foods:
$3 Lemon, Thyme & Parmesan Fries
$4 Cornfried Catfish Taco (each)
$5 Soups 1-1-1
$6 Honey Baked Duck Ham & Brie Finger Sandwich

Lu's Libations:
$3 Beer
$4 Commander's Palace Wine 
$5 Cocktail of the Day
$6 Specialty Cocktails

 


Menu updated 11/25/2013