NEW ORLEANS (press release) – The team behind Commander’s Palace and SoBou has two menus to help you celebrate the arrival of the holiday season.
At Commander’s Palace, guests will experience some of NOLA’s most decadent holiday dishes, including black truffle injected sliced tenderloin of veal, served with dry aged Louisiana mushrooms, parsnip & Parmesan gratin, and wild escargot bordelaise, and Cognac Hot Toddy Poached Pear with pralines, port wine spiced gelée and rosemary.
At SoBou, delicious dishes like Street Food Duck Hash, served with Maple Leaf Farms braised duck, Louisiana sweet potato, spicy grilled street corn, black currant jus, and a sous vide duck egg, and Creole Yule Log Cannoli with whipped Grand Marnier, milk chocolate Creole cream cheese filling, Louisiana citrus, white chocolate rum and candy pecans will fill you with Creole holiday cheer.
And if Réveillon menus don’t put you in the holiday spirit, then we know what will – Jingle Bells and Carolers! During the holiday season, join us at Commander’s Palace and SoBou for Jingle Bells and spirited performances from Holiday Carolers. From Dec. 2 – 23, enjoy festive Jingle Bells during lunch at Commander’s and SoBou. Jingle your bells as the Holiday Carolers make their lunchtime rounds at Commander’s Palace from Dec. 11-24, and at SoBou from Dec. 16-23.