Commander's Palace Three-Course New Year's Dinner for 4

This Three-Course New Year’s Dinner for 4 includes: Foie Gras Injected Chateaubriand elegantly trussed and served with freshly cracked black peppercorns simmered in a creamy 48-hour veal Cgnac Au Poivre Sauce. Plus Turtle Soup or Seafood Gumbo, Creole Cream Cheese Grits, and a whole Pecan Pie. Enjoy!

Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards. Commander’s is a true Haute Creole gem, not to mention a great place to throw a party or linger over a fun and festive jazz brunch.

More Details

This package serves 4 people and includes:

  • 2 lbs. Foie Gras Injected Chateaubriand
  • Cognac Au Poivre Sauce
  • 2 qts. of Turtle Soup or Seafood Gumbo
  • Creole Cream Cheese Grits
  • 1 whole 9.5" Pecan Pie (serves 8)
  • 2 loaves of Garlic Bread

Price includes additional packaging to ensure products stay cold and fresh during transit

Ingredients

Cognac Au Poivre Sauce: Veal Bones, Pincage (tomato paste, mire poix, thyme, bay leaf, red wine, garlic), Water, Cream, Salt, Pepper, Cognac, Black peppercorns Allergens: Soy, Dairy, Alcohol Foie Gras injected Chateau of Black Angus Beef Tenderloin: Beef, foie gras injection (foie gras (duck liver), salt, pepper, brandy, TCM) Allergens: Alcohol, Tinted Curing Mixture
Turtle Soup: dairy, gluten, turtle meat, Worcestershire (contains fish), veal, eggs, sherry
Seafood Gumbo: Roux (flour, oil), onion, celery, garlic, green bell pepper, seafood stock (white aromatics, white wine, shellfish, fin fish, water), okra, diced tomato, bay leaf, salt, pepper, Creole seasoning, hot sauce, worchestershire

Cream Cheese Grits: dairy, soybean oil, alcohol
Pecan Pie: nuts, dairy, gluten, corn syrup, granulated sugar, vanilla extract (contains alcohol), eggs

Instructions / Storage

  • Dinner ships frozen with ice packs, may thaw in transit
  • Upon arrival remove packaging and place in the fridge or freezer
  • Garlic Bread may be kept refrigerated for up to 2 days – do not freeze
  • All other contents may be kept refrigerated for up to 3 days or frozen for up to 3 months

Cognac Au Poivre Sauce

  • If Frozen you can leave to defrost in your refrigerator for 2 days and it should be pretty well thawed and ready to reheat by then.
  • If it’s still a bit frozen, you have a few options:

Defrost with Cool Tap water and Reheat on Stove

  • You can put the container in a shallow bowl of cool tap water and defrost in your sink for a few hours until it’s soft enough to get it out of the container with a spoon and into a small saucepot.
  • Place the saucepot on the stove over Med-High heat and bring the sauce to a simmer.
  • Be sure to stir the sauce continuously throughout the reheating process.
  • Test the temperature of the sauce to ensure a temperature of 185*F before consuming

Defrost and Reheat in a Microwave

  • Place the container of sauce in the microwave on the defrost setting and follow the instructions on your microwave model for defrosting.
  • Once the sauce is defrosted, use a rubber spatula to remove the sauce from the container and into a microwave-safe bowl
  • Cover the sauce with plastic wrap and continue to heat the sauce on full power until hot and steaming. About 2-5 minutes depending on your microwave
  • Let rest in the microwave for 1 minute to ensure heat is distributed evenly throughout the sauce
  • Remove from microwave and stir thoroughly
  • Test the temperature of the sauce to ensure a temperature of 185*F before enjoying.

Foie Gras Injected Angus Chateaubriand

  • If you plan on eating within 1-2 days, store in the refrigerator upon arrival. You’ll need to make sure the Chateau is thawed all the way through before cooking.
  • Remove thawed chateau from refrigerator 1 hour before cooking to temper.
  • Pre-heat oven to 425 degrees and turn on the fan or convection if it’s available.
  • Place the Chateau on a wire rack lined baking sheet or roasting pan and place on the center rack of the oven for 20 minutes then, turn the oven down to 375 degrees and cook 20 more minutes.
  • Using a probe thermometer, remove from oven when internal temperature reaches 120 degrees F.
  • The meat will continue to cook out of the oven to reach an ideal internal temperature of 125-130*F for Medium Rare.
  • Allow roast to sit for 15 to 20 minutes before cutting trussing twine away from the Chateau roast and slicing.

Turtle Soup

If Frozen you can leave your turtle soup to defrost in your refrigerator for 2 days and it should be pretty well thawed and ready to reheat by then.

  • If it’s still a bit frozen, you have a few options:

Defrost with Cool Tap water and Reheat on Stove

  • You can submerge the container in cool tap water and defrost in your sink for a few hours until it’s soft enough to get it out of the container with a spoon and into a small saucepot
  • Place the saucepot on the stove over Med-High heat and bring the turtle soup to a rolling boil. Be sure to stir the soup constantly throughout the reheating process so it does not scorch
  • Test the temperature of the soup to ensure a temperature of 185*F before consuming
  • Pour hot soup into serving dishes, top with a swirl of dry sherry (if you have it) and enjoy!

Defrost and Reheat in a Microwave

  • If you’re ready to enjoy it now, simply loosen the lid, but keep it on, and keep the container loosely covered
  • Place the soup into the microwave on the defrost setting and follow the instructions on your microwave model for defrosting. *The soup weighs 2 lbs so set your defrost controls accordingly. *During the defrost process, pause the microwave a few times to stir the soup and place back in the microwave to continue defrosting
  • Once the soup is defrosted, use a rubber spatula to remove the soup from the container and into a microwave-safe bowl
  • Cover the soup with plastic wrap and continue to heat the soup on full power until hot and steaming. About 2-5 minutes depending on your microwave
  • Let rest in the microwave for 1 minute to ensure heat is distributed evenly throughout the soup
  • Remove from microwave and stir thoroughly
  • Test the temperature of the soup to ensure a temperature of 185*F before consuming
  • Pour hot soup into serving dishes, top with a swirl of dry sherry (if you have it) and enjoy!

Seafood Gumbo

  • If Frozen you can leave your gumbo to defrost in your refrigerator for 2 days and it should be pretty well thawed and ready to reheat by then.
  • If it’s still a bit frozen, you have a few options:

Defrost with Cool Tap water and Reheat on Stove

  • You can submerge the container in cool tap water and defrost in your sink for a few hours until it’s soft enough to get it out of the container with a spoon and into a small saucepot
  • Place the saucepot on the stove over Med-High heat and bring the gumbo to a rolling boil. Be sure to stir the soup constantly throughout the reheating process so it does not scorch
  • Test the temperature of the soup to ensure a temperature of 185*F before consuming
  • Pour hot soup into serving dishes, top with a swirl of dry sherry (if you have it) and enjoy!

Defrost and Reheat in a Microwave

  • If you’re ready to enjoy it now, simply loosen the lid, but keep it on, and keep the container loosely covered
  • Place the soup into the microwave on the defrost setting and follow the instructions on your microwave model for defrosting. *The soup weighs 2 lbs so set your defrost controls accordingly. *During the defrost process, pause the microwave a few times to stir the soup and place back in the microwave to continue defrosting
  • Once the soup is defrosted, use a rubber spatula to remove the soup from the container and into a microwave-safe bowl
  • Cover the soup with plastic wrap and continue to heat the soup on full power until hot and steaming. About 2-5 minutes depending on your microwave
  • Let rest in the microwave for 1 minute to ensure heat is distributed evenly throughout the soup
  • Remove from microwave and stir thoroughly
  • Test the temperature of the soup to ensure a temperature of 185*F before consuming
  • Pour hot soup into serving dishes, top with a swirl of dry sherry (if you have it) and enjoy!

Creole Cream Cheese Grits

  • We recommend defrosting in the refrigerator overnight or placing the container under running cool tap water, but if you want to speed up the process, you can defrost in the microwave.
  • The grits weigh about 1lb, so set your microwave defrost controls accordingly.
  • All microwaves are different so watch carefully to not burn the edges and stir often.
  • Whichever method you choose, ensure the grits are fully defrosted before reheating.
  • Reheat to an internal temperature of 200*F in the microwave or on the stove in a small saucepan.
  • For the microwave, keep the grits loosely covered with a lid or standard plastic wrap.
  • Reheat on full power in 30 second increments and stir often. If reheating on the stove, place the saucepan over medium heat for about 5 minutes and stir often.
  • Ensure the grits are smooth and creamy all the way through.
  • Whichever reheat method you choose, place the grits back in the microwave to keep them warm while you prepare the shrimp.

Garlic Bread

  • Preheat your oven to 400*F and turn on the fan or convection setting if available.
  • Simply roll back the tin foil on the garlic bread and ensure that all pieces of bread are crust side down and butter side up.
  • Create a little space between each piece so the hot air can circulate and crisp the bread’s crust from every angle.
  • If you like your bread extra buttery, feel free to add a small dime-sized piece of unsalted butter to the top of each piece of bread before placing it in the oven.
  • When the oven is hot, place the garlic bread and the open foil liner in the oven on a baking sheet on the middle rack
  • Toast your bread until the corners and the surface are golden brown and the kitchen is fragrant with brown butter, toasted garlic and melty cheese.
    • As a Chef’s tip, this goes pretty quickly and is done within 3-5 minutes.
    • Do not overcook – it will cause the bread to dry out.
  • Remove from the oven and serve at once.
  • Try to have everyone at the table at the beginning of the meal before the garlic bread goes in the oven. When it’s fresh out of the oven, it’s spectacular, but as it cools it gets hard and not quite as good.
  • You can also toast the pieces of bread in smaller batches to ensure that every bite is perfect throughout your special meal (this is what Aunt Dottie likes to do).

Pecan Pie

  • If you plan on eating within 1-3 days, store pie in the refrigerator upon arrival.
  • These pies are delicious and there are several ways to go about reheating them.
  • Remove the pie from the box and fully unwrap the pie so no plastic wrap or bubble wrap remains.
  • Leave the pie in the aluminum baking dish. If your pie is frozen, you have some options:

Defrost in the Microwave:

  • As a Chef’s Tip, place the whole pie, including the aluminum baking pan, into the microwave on defrost setting and set the timer accordingly. The pie weighs 2.75lbs so set your defrost setting accordingly. Yup, that’s right, you can microwave aluminum as long as it’s round with no sharp corners.
  • Once thawed, you can cut the cold pie more easily by turning the pie upside down on a cutting board and cutting through the bottom crust, through the filling then the edge of the pecan crust last. *This keeps the pecans exactly in place and ensures each one of your pie slices has a crisp sharp point.
  • After slicing the pie, you can flip the pie pieces right side up.
  • Continue to heat in the microwave on full power for 30 seconds to 1 minute per slice depending on your microwave.
  • Or you can place the cut pieces in an oven at 300*F for about 10 minutes, or until they’re warm all the way through. Test for an internal temperature of 145*F before consuming.

Defrost in the Refrigerator:

  • You can defrost the whole pie in the fridge for up to 2 days.
  • Preheat the oven to 250*F.
  • Re-bake the defrosted whole pie at 250*F until it’s hot all the way through and very fragrant. Test for an internal temperature of 145*F before consuming.
  • Cut the pie pecan side up from the center out to the crust edge. Be very careful when you get to the crust so you do not break off pieces of the crust edge.

Plating:

  • Place your pieces of sliced pie onto a serving dish. Whether you used the microwave or the oven, we like a scoop of vanilla ice cream on top and suggest you do the same!
  • You can easily pass this off as your own homemade pie and your guests won’t feel bad about sitting down to eat the entire thing before getting up from your table to thank you.
Download Storage and Prep Instructions

Shipping Details

  • Commander’s Palace ships Monday-Friday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

Corporate Gift Orders

You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.

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(
 4.9) REVIEWS

The Turtle soup is a treasure and the garlic bread is it’s own food group.
Jennifer C. - Albion, ME
09/09/20
Commanders Palace Gumbo brings the taste of New Orleans home. Will order again. Delivered on time can't ask for anything more
Frank S. - Brecksville, OH
09/06/20
The shrimp and grits was the best I’ve ever had. It was a memorable dinner.
Salvatore R. - Palm Coast, FL
08/10/20
The soup is unlike any in the world
Jack B. - Prattville, AL
07/05/20
Our meal from Commanders Palace was delicious!! Just as we remembered when we dined there 15 years ago. Thank you G Sullivan Atlanta
Eva S. - Atlanta, GA
06/11/20
Everything was perfect. Food arrived timely, was cold, and everything tasted amazing. A true taste of New Orleans tradition was brought back home!
Terry M. - Magnolia, TX
08/06/20
Turtle soup & garlic bread we’re both incredible. We will do this again!
JEREMIAH L. - Ipswich, MA
05/16/20
I ordered the turtle soup and a pecan pie. Both were excellent! It was a great surprise for my mom for Mother's Day. Turtle soup is not found frequently and my mom hadn't had it in years. I was wonderful!
Christine B. - Silver Spring, MD
05/14/20
The Gumbo from Camander's Palace was epic roadhouse!!!
Warren L. - Mill Valley, CA
08/24/20
Everything was packaged well and traveled well. it's a great value for the money - your price point makes most of your service a special occasion thing; but it makes it worth the extra dollars.
robert m. - Palo Alto, CA
03/26/21
Delivered on date promised. The food was still frozen and my brother said the seafood gumbo from Commander’s Palace was the best he’s ever had - he said it was the perfect birthday present.
Ed J. - Belvidere, IL
03/27/21
Our daughter really enjoyed the cajun food that we sent via Commander's Palace in New Orleans for her 50th birthday dinner.
Shari M. - Lexington, KY
03/24/21
Packaging was superb! Iced with frozen packets plus thermal reusable bag. Seafood gumbo was too good to be true. What a treat! Loved the bread too!
Monica G. - Inverness, MS
03/06/21
It was all great. The weather didn’t participate for the Fat Tuesday delivery, but my parents said the meal was perfect for 2 and absolutely delicious !
Ronald P. - Indialantic, FL
02/27/21
The food was delicious, arrived perfectly packed and cold, even despite being delayed by weather for 5 days. I was sure I would have to re-order, but was thrilled that it was perfect on arrival!
Charlise P. - Hillsboro, OR
02/23/21
I ordered a pecan pie from Commander's Palace in New Orleans...it arrived on time and in perfect condition. By the way, it was absolutely wonderful!
Suzanne E. - Torrance, CA
02/18/21
Each dish was well-prepared and the reheating instructions were spot on. It reminded me of eating there many years ago when I was in New Orleans.
Judy Z. - Pittsburgh, PA
02/07/21
Everything arrived perfectly chilled, was easy to prep and was as delicious as having it fresh and in person! Brought back great memories of one of our favorite restaurants in a city we love to visit!! Perfect birthday surprise for my husband.
Lisa A. - Henrico, VA
01/24/21
My husband and I spent New Year’s Eve quarantined but we used to live in New Orleans and having gumbo reminded us of good times we had had.
Jessica B. - West Newton, MA
01/08/21
The meal was delicious and packaged beautifully. It was the gift I was most excited to send this year since one of my favorite childhood memories is of visiting New Orleans and eating at Commanders Palace. I couldn’t believe it when I saw it on Goldbelly.
Daniel B. - Neenah, WI
12/21/20
The web site was easy, the delivery went smoothly and the recipients loved the food. Pretty much perfect.
Roberta S. - Washington, PA
05/27/21
This dish is excellent and I love that it consistently tastes the same as the previous time.
Janet S. - Ann Arbor, MI
05/24/21
Easy, simple ordering. Accurate, on-time delivery. It tasted like I was at Commander's Palace. The Seafood Gumbo was excellent, thank you.
Douglas C. - Lake Oswego, OR
05/21/21
Food arrived cold despite living in a literal hellscape.
Kasey R. - Kingsville, TX
05/17/21
It was a birthday dinner present from the Commander's Palace and they LOVED IT! Came on time, was so fresh and will be ordering from them again!!!!
Daniel D. - Ossining, NY
05/15/21
Excellent preparation and re-heating guidance was provided. Also, the food was delicious-- the same outstanding quality my husband and I experienced when visiting the restaurant in New Orleans.
Barbara E. - Michigan City, IN
05/12/21
Showed up on time and was still frozen just like advertised. It was a gift for a co-worker and the day it arrived was the one day she was working away from home. I was worried that it would be ruined by the time she got home. However it was still frozen when she finally got home.
Shamelia H. - East Orange, NJ
05/15/21
Very easy to order and food arrived on time! Absolutely delicious and experience could not have been better!!
Carol C. - Hampton, NJ
05/05/21
Shrimp and grits were delicious. Good instructions on how to prepare. Well packed for shipment. Pecan pie was to die for.
Robbie J. - Nashville, TN
05/04/21
Well packaged. Food was excellent. I love that the gumbo is excellent and tastes the same each time we order it.
Janet S. - Ann Arbor, MI
04/26/21
Very good dinner menu. Good description of what to do to prepare it. Tasted really good and we enjoyed doing the prep together.
Bill F. - Naples, FL
05/01/21
Shipment on time and arrived in perfect condition. Instructions were easy to follow and food was delicious.
Cheryl B. - Peoria Heights, IL
04/23/21
The product arrived on time and fresh. Commander Palace did a phenomenal job with the quality of the gumbo AND realized based on what I wrote on the gift card that it was an important birthday. Thank you for the balloons!!
Daniel V. - Alameda, CA
04/20/21
I was skeptical and worried that my order would arrive thawed and unsafe for consumption. But it was frozen and cold and thoroughly packaged!
Teresa L. - Pueblo, CO
04/20/21
The food was delivered when it was scheduled. Preparation was easy, and the food was very good!
Rick B. - Indianapolis, IN
04/17/21