| Huîtres en coquille à la Rockefeller |
$15.00 |
Louisiana Gulf Oysters baked on the half shell with the original Rockefeller sauce create d by Antoine's in 1889 |
| Pommes de terre Soufflées |
$8.00 |
The classic Antoine's fried puffed potatoes |
| Huîtres Thermidor |
$15.00 |
Fresh Louisiana Gulf oysters baked on the half shell with a bacon and tomato sauce |
| Huîtres Bienville |
$15.00 |
Fresh Louisiana Gulf oyster s baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers |
| Huîtres à la Foch |
$15.00 |
Fried Louisiana Gulf oysters on toast buttered with paté, topped with a Colbert sauce |
| Crevettes Remoulade |
$13.00 |
Chilled Louisiana Gulf shrimp in Antoine's Remoulade dressing |
| Cocktail aux Crevettes |
$13.00 |
Chilled Louisiana Gulf shrimp served with a classic cocktail sauce |
| Chair de Crabes Ravigote |
$21.00 |
Lump crabmeat served chilled in a creamy Creole mayonnaise dressing |
| Chair de Crabe au Gratin |
$21.00 |
Lump crabmeat in a cream sauce sprinkled with a light cheese and French bread crumb mixture baked and browned in a casserole |
| Escargots à la Bourguignonne |
$14.00 |
Snails in Antoine's presentation of the classic Bourguignonne sauce |
| Escargots à la Bordelaise |
$14.00 |
Snails basted and baked in a red wine and garlic sauce, crowned with a mixture of cheeses and French bread crumbs |
| Ecrevisses Cardinal |
$15.00 |
Louisiana Crawfish tails in a special white wine sauce with a hint of tomato - our creation |
| Huîtres en coquille à la Rockefeller |
$8.00 |
Louisiana Gulf Oysters bake d on the half shell with the original Rockefeller sauce create d by Antoine's in 1889 |
| Pommes de terre Soufflées |
$8.00 |
The classic Antoine's fried puffed potatoes |
| Crevettes Remoulade |
$13.00 |
Chilled Louisiana Gulf shrimp served in Antoine's Remoulade dressing |
| Chair de Crabes Ravigote |
$21.00 |
Lump crabmeat served chilled in a creamy Creole mayonnaise dressing |
| Escargots à la Bordelaise |
$14.00 |
Snails basted and bake d in a red wine and garlic sauce, crowned with a mixture of cheeses and French bread crumbs |
| Champignons Fourvés a la Chair de Crabes Sauce Hollandaise |
$11.00 |
Mushrooms stuffed with lump crabmeat filling, sprinkled with a light cheese and French bread crumbs, baked in a casserole, and topped with Antoine's rich Hollandaise sauce |
| Gombo Créole |
$9.00 - $10.00 |
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp |
| Potage Alligator au Sherry |
$9.00 - $10.00 |
A well-seasoned sherry wine-laced, alligator bisque |
| Bisque d' Ecrevisses |
$9.00 - $10.00 |
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup |
| Soupe a l'oignon gratinee |
$11.00 |
A flavorful favorite onion soup baked in the oven and crowned with a delicious combination of cheeses |
| Salade Antoine |
$8.00 |
A delightful blend of mixed greens and spinach with cherry tomatoes topped with a vinaigrette dressing |
| Salade de Laitue au Roquefort |
$9.00 |
A wedge of iceberg lettuce with cherry tomatoes, carrots, bacon and walnuts topped with Roquefort dressing |
| Salade Combinaison |
$9.00 |
Mixed greens and spinach tossed with artichoke, asparagus, cherry tomatoes, and cranberries topped with feta cheese and a vinaigrette dressing |
| Poulet aux Champignons |
$27.00 |
Chicken breast sautéed with fresh mushrooms, butter and garlic |
| Poulet sauce Rochambeau |
$28.00 |
Grilled chicken breast on a thin slice of smoke d ham served with Antoine's original Rochambeau sauce and Béarnaise sauces |
| Cotelettes d'Agneau Grillees |
$47.00 |
Prime center cut lamb chops grille d and served with mint jelly |
| Filet de Buf Nature |
$43.00 |
Grilled center cut of tenderloin |
| Buf en brochette Marchand de Vin |
$31.00 |
Tenderloin tips with Antoine's Marchand de Vin sauce |
| Côte de veau Rossellini |
$48.00 |
13 oz grilled veal chop served with a duck foie gras mousse and topped with a red wine truffle port sauce |
| Chateaubriand |
$120.00 |
Grilled center cut tendeloin of beef for two served with potatoes, sauteed mushrooms, and Antoine's Marchand de Vin and Bearnaise sauces |
| Filet de Gulf Poisson Amandine |
$28.00 |
Fried filet of gulf fish du jour with toasted sliced almonds and a hot butter meuniere sauce |
| Grillades et Grits |
$22.00 |
Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits |
| Gâteaux de Crabs aux Horseradish |
$27.00 |
Two grilled crab cakes topped with a creamy Creole horseradish sauce |
| Veau à la sauce Crabe Champignons Hollandaise |
$30.00 |
Panneed veal topped with lumped crabmeat and mushrooms topped with Antoine's rich Hollandaise sauce |
| Huîtres en Brochette au Rice Pilaf Pécan |
$22.00 |
Fried Louisiana oysters and bacon with garlic Beurre Blanc Sauce served over pecan rice pilaf |
| Porc grille à la sauce Porto Apple |
$26.00 |
Center cut pork loin, grilled and served with a port apple reduction and Brabant potatoes |
| Crevettes et Grits |
$26.00 |
Louisiana gulf shrimp sauteed in a garlic tomato sauce served with creamy buttered grits |
| Petit Filet de Boeuf Marchand de Vin aux Champignons |
$35.00 |
Petite tenderloin of beef with Antoine's famous red wine sauce and sliced mushrooms |
| Filet de Gulf Poisson aux Ecrevisses Cardinal |
$36.00 |
Grilled or fried filet of gulf fish du jour with Louisiana crawfish tails in white wine sauce - our creation |
| Filet de Gulf Poisson Meunière |
$27.00 |
Fried filet of gulf fish du jour with a hot butter meuniere sauce |
| Filet de Gulf Poisson Amandine |
$28.00 |
Fried filet of gulf fish du jour with toasted slice d almonds and a hot butter meuniere sauce |
| Filet de Gulf Poisson Pontchartrain |
$40.00 |
Grilled gulf fish du jour with lump crabmeat sautéed in butter |
| Pompano Grillé |
$35.00 |
Grilled filet of pompano |
| Pompano Pontchartrain |
$42.00 |
Grilled filet of pompano with lump crabmeat sautéed in butter |
| Crabes mous Frits |
$32.00 |
Soft shell crabs fried in a light batter with a butter meuniere sauce |
| Crabes mous Amandine |
$33.00 |
Soft shell crabs fried in a light batter with a butter meuniere sauce and toasted sliced almonds |
| Filet de Gulf Poisson au Vin Blanc |
$36.00 |
Poached filet of gulf fish in a white wine, shrimp, mushroom, oyster and cheese sauce, baked and topped with toasted bread crumbs |
| Broccoli sauce Hollandaise |
$8.00 |
Steamed broccoli with Hollandaise sauce |
| Asperges au Beurre |
$8.00 |
Steamed fresh asparagus with butter |
| Epinards Sauce Crème |
$8.00 |
Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole |
| Pommes de terre au gratin |
$8.00 |
Potatoes in a cream sauce baked in a casserole with light cheese gratinee |
| Pommes de terre Brabant |
$7.00 |
Diced fried potatoes served with melted butter |
| Maïs Grillé |
$8.00 |
Roasted corn with onion, garlic, thyme, parsley and tomatoes baked in a casserole |
| Epinards Sauce Crème |
$8.00 |
Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole |
| Pommes de terre Brabant |
$7.00 |
Diced fried potatoes served with melted butter |
| Omelette Alaska Antoine |
$19.00 |
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bot tom and egg white meringue on top flambayed on the out side to perfection. The presentation of Baked Alaska is |
| Meringue Glaceé au Chocolat |
$8.00 |
Vanilla ice cream on a lightly toasted meringue shell draped with chocolate fudge sauce |
| Pêche Melba |
$9.00 |
Candied peach slices, vanilla ice cream, Raspberry sauce, and chopped toasted almonds |
| Gâteau au Chocolat d'Yvonne |
$11.00 |
Rich chocolate layer cake with a Raspberry base |
| Crème Glacée |
$7.00 |
Vanilla ice cream |
| Pudding de Pain de Noix de Pécan |
$9.00 |
A cinnamon and raisin bread pudding topped with a Rum sauce |
| Mousse au Chocolat |
$8.00 |
Chocolate mousse with whipped cream |
| Crème Renversée au Caramel |
$8.00 |
Caramel custard served with fresh berries |
| Cerises Jubilé |
$10.00 |
Sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream |
| Café Brulot Diabolique |
$10.00 |
Antoine's creation of a hot spiced coffee flamed at your table with brandy |
| Omelette Alaska Antoine |
$19.00 |
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bot tom and egg white meringue on top flambayed on the out side to perfection. The presentation of Baked Alaska is |
| Meringue Glaceé au Chocolat |
$8.00 |
Vanilla ice cream on a lightly toasted meringue shell draped with chocolate fudge sauce |
| Pêche Melba |
$9.00 |
Candied peach slices, vanilla ice cream, Raspberry sauce, and chopped toasted almonds |
| Gâteau au Chocolat d'Yvonne |
$11.00 |
Rich chocolate layer cake with a Raspberry base |
| Pudding de Pain de Noix de Pécan |
$9.00 |
A cinnamon and raisin bread pudding topped with a Rum sauce |
| Crème Renversée au Caramel |
$8.00 |
Caramel custard served with fresh berries |
| Gateau de Fromage Grand'mere |
$9.00 |
A creamy cheesecake topped with cinnamon strawberry sauce |
| Café Brulot Diabolique |
$10.00 |
Antoine's creation of a hot spiced coffee flame d at your table with brandy |
| Potage Alligator au Sherry |
$9.00 - $10.00 |
A well-seasone d sherry wine-lace d, alligator bisque |
| Bisque d' Ecrevisses |
$9.00 - $10.00 |
Louisiana craw fish reduced to a thick, rich, and well-seasoned soup |
| Gombo Créole |
$9.00 - $10.00 |
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp |
| Salade de Laitue au Roquefort |
$10.00 |
Antoine's greens, red onions, shaved carrots, chopped walnuts, crumbled Roquefort and vinaigrette |
| Omelette a la Chair de Crabes |
$26.00 |
Crabmeat omelette topped with Antoine's Creole tomato sauce |
| Omelette de Crevettes |
$22.00 |
Shrimp omelette topped with Antoine's Creole tomato sauce |
| Omelette aux Fromage |
$16.00 |
Cheese omelette topped with Antoine's Creole tomato sauce |
| Oeufs Benedict |
$18.00 |
Poached eggs over baked ham served topped with Antoine's rich Hollandaise sauce |
| Oeufs Sardou |
$20.00 |
Poached eggs over steamed artichoke bottoms topped with Hollandaise sauce |
| Oeufs Florentine |
$18.00 |
Poached eggs on a bed of creamed spinach topped with Hollandaise sauce and served au gratin |
| Pain Perdu |
$9.00 |
Antoine's version of French Toast topped with powdered sugar and fruit |
| Poulet Frits |
$13.00 |
Fried chicken breast strips with Brabant potatoes |
| Café / Café Décaf |
$5.00 |
Antoine's dark French Roast |
| Café au Lait |
$5.00 |
French roast coffee with hot milk |
| Thé |
$4.00 |
Hot tea |
| Soufflé Potatoes |
|
The classic Antoine's fried puffed potato |
| Crab Cakes |
|
Fried crab cakes served with a creamy Creole horseradish sauce |
| Oyster Rockefeller |
|
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889 |
| Antoine Salad |
|
A delightful blend of five favorite greens and tomatoes |
| Boiled Shrimp |
|
Boiled Louisiana shrimp served with Remoulade and cocktail sauces |
| Grits and Grillades |
|
Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits |
| Gulf Fish du Jour Amandine |
|
Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce |
| Eggs Benedict |
|
Poached eggs over baked ham served topped with Antoine's rich Hollandaise sauce |
| Fruit Platter |
|
|
| Oyster Trio |
|
1 - Oyster Rockefeller, 1- Oyster Thermidor, 1 Oyster Bienville |
| Shrimp Creole |
|
Louisiana shrimp seasoned with bell pepper and onion in a Creole tomato sauce served with onion rice |
| Demi Chicken Rochambeau |
|
Demi grilled chicken breast served with Antoine's original Rochambeau sauce and a rich Béarnaise sauce over a slice of baked ham served with steamed asparagus |
| Baked Alaska with Chocolate Sauce |
|
Antoine's very special presentation of Baked Alaska |
| Shrimp Remoulade |
|
Boiled Louisiana shrimp served cold in Antoine's unique Remoulade dressing |
| Demi Gulf Fish du Jour Amandine |
|
Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce served with Brabant potatoes |
| Demi Chicken with Mushrooms |
|
Demi grilled chicken breast sautéed with mushrooms and garlic served over pecan rice |
| Baked Alaska with Chocolate Sauce |
|
Antoine's very special presentation of Baked Alaska |
| Soufflé Potatoes |
|
The classic Antoine's fried puffed potato |
| Creole Gumbo |
|
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp |
| Grillades and Grits |
|
Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits |
| Demi Gulf Fish du Jour Florentine |
|
Lightly battered and fried filet of gulf fish du jour served over creamed spinach draped with a Béarnaise sauce topped with cheese and bread crumbs |
| Pecan Bread Pudding |
|
A cinnamon and raisin bread pudding topped with a Rum sauce |
| Soufflé Potatoes |
|
|
| Oyster Foch |
|
|
| Shrimp Remoulade |
|
|
| Crabmeat Ravigote |
|
|
| Gulf Fish du Jour Amandine |
|
|
| 8oz Filet with Marchand de Vin Sauce |
|
|
| Creamed Spinach |
|
|
| Baked Alaska with Chocolate Sauce |
|
|
| Soufflé Potatoes |
|
|
| Combination Salad |
|
|
| Cup of Creole Gumbo |
|
|
| Pompano Pontchartrain |
|
|
| 8oz Filet with Marchand de Vin Sauce |
|
|
| Creamed Spinach |
|
|
| Baked Alaska with Chocolate Sauce |
|
|
| Soufflé Potatoes |
|
|
| Oyster Foch (Passed) |
|
|
| Shrimp Remoulade |
|
|
| Crabmeat Ravigote |
|
|
| Oyster Rockefeller |
|
|
| Gulf Fish du Jour Pontchartrain |
|
|
| 8oz Filet with Marchand de Vin Sauce |
|
|
| Creamed Spinach |
|
|
| Baked Alaska with Chocolate Sauce |
|
|
| Soufflé Potatoes |
|
|
| Oyster Foch |
|
|
| Shrimp Remoulade |
|
|
| Crabmeat Ravigote |
|
|
| Oyster Rockefeller |
|
|
| Demi Gulf Fish du Jour Amandine |
|
|
| Chateaubriand with Marchand de Vin Sauce |
|
|
| Asparagus with Butter |
|
|
| Baked Alaska with Chocolate Sauce |
|
|
| Soufflé Potatoes |
|
|
| Oyster Foch |
|
|
| Shrimp Remoulade |
|
|
| Crabmeat Ravigote |
|
|
| Oyster Rockefeller |
|
|
| Pompano Pontchartrain |
|
|
| 8oz Filet with Marchand de Vin Sauce |
|
|
| Asparagus with Butter |
|
|
| Baked Alaska with Chocolate Sauce |
|
|
| Canapés Saint Antoine |
|
Lump crabmeat seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation |
| Canapés Balthazar |
|
Oysters seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation |
| Soufflé Potatoes |
|
|
| Cup of Creole Gumbo |
|
|
| Antoine Salad |
|
|
| Demi Gulf Fish du Jour Pontchartrain with Asparagus with Butter |
|
|
| Lemon Ice |
|
|
| Chateaubriand with Marchand de Vin Sauce and Mushrooms |
|
|
| Baked Alaska with Chocolate Sauce |
|
|
| Café Brulot Diabolique |
|
|
| Soufflé Potatoes |
|
|
| Creole Andouille Sausage |
|
|
| Shrimp Regua |
|
|
| Gulf Fish du Jour Amandine |
|
|
| Chicken with Sautéed Mushrooms |
|
|
| Baked Alaska with Chocolate Sauce |
|
|
| Soufflé Potatoes |
|
The classic Antoine's puffed potatoes |
| Oyster Canapés |
|
Oysters seasoned, breaded and buttered to form a rich baked canapé hot from the oven |
| Shrimp Canapés |
|
Shrimp seasoned, breaded and buttered to form a rich baked canapé hot from the oven |
| Oysters Foch on Toast Points |
|
Fried oysters on toast points with pâté with a rich Colbert sauce |
| Crawfish Cardinal in a Pastry Shell |
|
Crawfish tails in a white wine sauce served in a pastry shell |
| Shrimp Remoulade on Toast Points |
|
Boiled Louisiana shrimp served cold in Antoine's unique Remoulade dressing served on toast points |
| Garlic Shrimp on Toast Points |
|
Louisiana shrimp sautéed in a rich creamy garlic butter sauce served on toast points |
| Creamed Spinach in a Pastry Shell |
|
Spinach in a light cream sauce served in a pastry shell |
| Oyster Foch |
|
Fried oysters served with a rich Colbert sauce our creation |
| Shrimp Canapés |
|
Shrimp seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation |
| Creamed Spinach in a Puff Pastry Shell |
|
|
| Soufflé Potatoes |
|
|
| Boiled Shrimp |
|
with Remoulade and Cocktail Sauces |
| Crabmeat Ravigote |
|
Lump crabmeat served cold in a delightfully seasoned dressing |
| Oyster Rockefeller |
|
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889 |
| Marinated Crab Claws |
|
|
| Chicken Rochambeau |
|
Grilled chicken breast served with Antoine's original Rochambeau sauce and a rich Béarnaise sauce over a slice of baked ham |
| Gulf Fish du Jour Amandine |
|
Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce |
| Cold Sliced Chateaubriand |
|
with Marchand de Vin and Béarnaise sauces |
| Toasted French Bread |
|
|
| Fruit and Cheese Platter |
|
Seasonal fruits, Roquefort, Camembert, Port Salut Cheeses |
| Pecan Bread Pudding |
|
with Rum Sauce |
| Antoine's Oyster Foch PoBoy |
$11.50 |
Fried oysters on toasted French bread with pate, lettuce, and a rich Colbert sauce. Our own creation |
| Antoine's Shrimp Reuben PoBoy |
$11.50 |
Fried shrimp on toasted French bread with a tomato horseradish sauce, Sauerkraut, and melted Swiss cheese |
| Kobe Beef Cheese Burger PoBoy |
$11.50 |
Dressed lettuce, tomato, and mayonnaise and served with Marchand de Vin sauce for dipping |
| Fried Soft Shell Crab PoBoy |
$12.95 |
One fried soft shell crab on toasted french bread with Regua sauce, lettuce, tomato, and pickles |
| Warm Grilled Chicken Salad |
$11.50 |
Tossed greens with hearts of palm, shredded carrots, golden raisins, grapes, and crumbled Roquefort with a house vinaigrette |
| Oyster Rockefeller |
$14.25 |
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889 - 6 per serving |
| Shrimp Remoulade |
$12.25 |
Boiled Louisiana shrimp served cold in Antoine's unique remoulade dressing |
| Crabmeat Ravigote |
$19.75 |
Lump crabmeat served cold in a delightfully seasoned dressing |
| Soufflé Potatoes |
$7.25 |
The classic Antoine's fried puffed potatoes |
| Cup of Soup |
$8.25 |
Creole Gumbo, Crawfish Bisque, or Alligator with Sherry |
| Fried Eggplant Sticks |
$8.25 |
Lightly fried eggplant with Hollandaise dipping sauce |
| Appetizer Sampler |
$23.00 |
Oyster Foch, Fried Eggplant, Crabmeat Ravigote, and Shrimp Remoulade |
| Charbroiled Oysters |
|
Louisiana Gulf Oysters charred with a seasoned garlic, herb, butter and olive oil topped with Romano cheese |
| Summer Salad |
|
Antoine's mixed greens with cranberries, walnuts, cherry tomatoes , shaved carrots and crumbled feta cheese with an orange marmalade vinaigrette dressing |
| Vichyssoise |
|
The classic cold potato soup flavored with chicken broth and heavy cream |
| Frenched Breast Chicken |
|
Broiled chicken breast with the drumette attached with garlic cheese mashed potatoes topped with an onion, mushroom, and sherry wine sauce |
| Louisiana Drum Florentine |
|
Fried Louisiana drum filet over creamed spinach topped with a hollandaise pimento sauce |
| Andouille Oysters Bonne Femme |
|
Louisiana gulf oysters, crabmeat and andouille sausage sauteed in a rich white wine sauce served in a flaky phyllo shell au gratin |
| Pecan Bread Pudding |
|
A cinnamon and raisin pecan bread pudding topped with a warm rum sauce |
| Lemon Cake |
|
A lemon cake with lemon ganache topped with a raspberry drizzle |
| Old Fashioned Ice Cream Sundae |
|
Vanilla ice cream atop pound cake with chocolate fudge sauce, nuts and a cherry on top |
