"Commander’s Palace shifts its luxurious menus frequently, Réveillon included, honoring and innovating on Creole heritage. Holiday showstoppers have included a roasted bone marrow canoe with green apple batons, greens, crispy shallots, Leidenheimer French bread, veal-fat sherry vinaigrette, and Luxardo jam and a caviar crepe with smoked Gulf oyster mousse." - Adam H. Callaghan