The Palace Grill > The Palace Grill MenuSanta Barbara Main Menu
a southern version of the classic caesar salad prepared with a hint of creole mustard
a mixture of fresh seasonal gourmet greens with red bell peppers, roma tomatoes, and fire-roasted pecans. served with a creole vinaigrette
with creamy sherry wine sauce louisiana crawfish are brought to the palace direct from the warm waters of the southern louisiana bayous. we dip the tender tails in our cornmeal buttermilk batter, and flash-fry them to a light crispness
made the old-fashioned way, this traditional louisiana soup is made with a rich dark roux and slow simmered for hours. with fresh okra, tender diced chicken breast, smoked house recipe andouille sausage topped off, southern-style, with a plentiful helping of ric
this oyster dish, made famous by the palace grill, is unlike any youve ever had. six fresh oysters are baked in the half shell with a mixture of louisiana crawfish tails, mushrooms, and green onions. topped with our jalapeno beurre-blanc sauce
slow simmered for hours, this popular palace creation is made with a rich blond roux, and homemade shrimp stock. with fresh okra, louisiana crawfish tails, and diced fresh ahi tuna, catfish and shrimp. plentifully garnished with rice
it has been said that this classic new orleans dish has a richness rivaling that of john d. rockefeller. we use a turn-of-the-century recipe: six fresh oysters baked with a blend of creamy spinach and pernod. topped with our cajun hollandaise
creole crawfish crabcake the palace puts a new spin on an old favorite! tender spicy louisiana crawfish tails add a delicious twist to a traditional southern specialty. served with our jalapeno beurre-blanc sauce
jumbo prawns are dipped in a homemade beer batter, then rolled in fresh coconut and flashfried. served with a marmalade horseradish dipping sauce
tender diced chicken breast is passed through our buttermilk popcorn batter, flash-fried, drizzled with garlic butter, and striped with our buttermilk dressing
(pronounced tchoupitoulas) tender breast of chicken, sauteed with fresh garlic and white wine, topped with our uniquely wonderful creole tarragon choron sauce
tender prawns sauteed in the shell, with our three pepper butter sauce, rosemary, dixie beer, and worcestershire sauce. guar-an-teed to make your taste buds rain!
tender louisiana crawfish tails prepared in the classic etouffee style that is, smothered with bell peppers and onions in a traditional shrimp stock with dark roux, plentifully garnished with green onions. tres bien stuff
hand-picked soft shelled crabs, stuffed with bienville crabmeat dressing, then lightly dusted with cornmeal flour, and flash-fried. served with our jalapeno beurre-blanc sauce
a delicious confusion of our chefs favorite spices, fresh shrimp, our own smoked house recipe andouille sausage and tender chicken in a zesty tomato creole sauce. served around a bed of dirty rice"
a house specialty. delicate crabcakes with tender louisiana crawfish tails. a wonderful blend of different tastes and textures. topped with our jalapeno beurre-blanc sauce
huge hand-collected scallops served over our special rice pilaf. we blend artichoke hearts, carmelized onions, and mushrooms to form just the right background, then top with our jalapeno buerre blanc sauce. as with many of our dishes, also available as an appetizer portion, and/or with sauce on the side.
tender veal medallions lightly floured and flambeed in our oyster sherry cream sauce. topped with tender crawfish tails and served on a bed of fettuccine, alfredo style
fresh breast of chicken sauteed with our own creole lemon butter caper sauce and chopped pecans
pan sauteed chicken marsala with mushrooms the fragrant aromas of fine marsala and subtle palace seasoning, in a sauce rich with tender mushrooms, over sauteed chicken breast. served with creole seasoned rice or fettucine. irresistible!
includes: chicken tchoupitoulas, caribbean coconut shrimp with tangy dipping sauce, blackened catfish, blackened new york steak with cajun hollandaise, and... louisiana bread pudding souffle with whiskey cream sauce for 2
includes: blackened salmon pontchartrain topped with crawfish tails, spicy crawfish etouffee, soft shell crabs, caribbean coconut shrimp, and...louisiana bread pudding souffle with whiskey cream sauce for 2
all items are available sizzling from the grill or blackened. theblackening process produces a wonderful taste. we take the freshest seafood and choicest meats which are lightly dusted with delicious creole seasonings, passed through clarified butter, and laid on a white-hot cast iron skillet. the heat caramelizes the spices to a delightful texture, and locks in the tender juiciness.
our steaks are dry-aged, tender and delicious. all blackened steaks are served with a side of browned garlic butter.
this incredible filet is stuffed with a delectable mix of fresh smoked crawfish tails and creole spices. served with a side of homemade worcestershire sauce. also available grilled
a generous filet cut from the leanest tenderloin, this delicious and tender steak is one of our most popular dishes. also available grilled
well -marbled and deliciously juicy. this flavorful 12 oz. steak is a favorite of many steak connoisseurs. also available grilled
twin double-cut rack of lamb chops are given a new orleans treatment with a barbque sauce like none youve ever had: demi-glaze port wine reduction sauce with wild mushrooms, dixie beer, rosemary, and secret stuff. the first guests to try this recipe described it as the best lamb they every had. we think youll feel the same way.
add an extra level of taste to our incredible steaks with these special additions: mushroom and caramelized onion bordelaise fresh artichoke heart and cajun hollandaise pontchartrain sauce: fresh louisiana crawfish tails and cajun hollandaise
if we are ever sold out of a fish, it is because we serve only the finest and freshest seafood. we will not over-order nor accept anything less than our standard from our suppliers. all blackened fish are served with a side of browned garlic butter.
oo delicate to grill, we use only authentic louisiana redfish flown in fresh from the bayous (a rare treat - only when available).market price.
blackened or grilled fresh norwegian salmon this popular fish is delicious cooked by either method. the grilled salmon is served with our jalapeno beurre-blanc sauce
too delicate to grill, our catfish is lightly dusted with delicious creole seasoning, and placed on a white-hot cast-iron skillet. the heat- caramelized spices lock the tender juiciness inside, perfectly cooking the fish
grilling or blackening both work well with our ahi, which is always cooked medium rare unless you request otherwise. our grilled ahi is served with a mango-pineapple relish
penne pasta, with fresh sauteed louisiana crawfish tails, caramelized onions, tomatoes, mushrooms, a touch of cream, and creole seasonings.
our most popular pasta: penne with fresh shrimp, tender chicken, and smoked house recipe louisiana andouille sausage in a deliciously seasoned tomato creole sauce that will have your taste buds calling for more.
delicate angel hair capellini pasta, tossed with fresh shrimp, artichoke hearts, sun-dried tomatoes, a hint of garlic and extra virgin olive oil.
slices of tender chicken with roasted fresh red peppers and roasted eggplant. tossed with fusilli corkscrew pasta in a delicately delicious tomato cream sauce.
penne pasta, with bronzed diced chicken breast, onions, and red bell peppers in a delicious creole-seasoned sauce with a touch of cream.
delicate angel hair capellini pasta, sauteed with louisiana crawfish tails, fresh roma tomatoes, in extra virgin olive oil. seasoned with basil and a hint of garlic.
fusilli pasta, roasted sweet italian sausage and roasted red pepper, in a tomato-rosemary cream sauce accented with fine parmigiano- reggiano cheese.
penne pasta, tender strips of bronzed filet of beef and caramelized onions in a mushroom worcestershire sauce with a touch of cream.
fettuccine pasta, and a colorful confusion of fresh vegetables, creole herbs and spices in a light sauce with a touch of cream.
fusilli pasta, tossed with smoked mozzarella, roasted red peppers and fresh roasted eggplant, in a sweet basil and tomato cream sauce.
our unique blend of souffle and bread pudding laced with grand marnier and raisins, served piping hot with a delectable whiskey cream sauce absolute decadence opportunity! add a scoop of french vanilla ice cream to either of our souffles
with chocolate bourbon cream sauce
an old southern favorite. a layer of sweet potato pie topped with caramelized pecans, served on a bed of chantilly cream
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
bananas flambeed in dark rum, brown sugar, a touch of butter and finished with french vanilla ice cream
an eclair pastry baked in the shape of a swan, filled with french vanilla ice cream, swimming in a lake of warm chocolate
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