Antoine's Restaurant Menu

Louisiana Gulf Oysters baked on the half shell with the original Rockefeller sauce create d by Antoine's in 1889

The classic Antoine's fried puffed potatoes

Fresh Louisiana Gulf oysters baked on the half shell with a bacon and tomato sauce

Fresh Louisiana Gulf oyster s baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers

Fried Louisiana Gulf oysters on toast buttered with paté, topped with a Colbert sauce

Chilled Louisiana Gulf shrimp in Antoine's Remoulade dressing

Chilled Louisiana Gulf shrimp served with a classic cocktail sauce

Lump crabmeat served chilled in a creamy Creole mayonnaise dressing

Lump crabmeat in a cream sauce sprinkled with a light cheese and French bread crumb mixture baked and browned in a casserole

Snails in Antoine's presentation of the classic Bourguignonne sauce

Snails basted and baked in a red wine and garlic sauce, crowned with a mixture of cheeses and French bread crumbs

Louisiana Crawfish tails in a special white wine sauce with a hint of tomato - our creation

Louisiana Gulf Oysters bake d on the half shell with the original Rockefeller sauce create d by Antoine's in 1889

The classic Antoine's fried puffed potatoes

Chilled Louisiana Gulf shrimp served in Antoine's Remoulade dressing

Lump crabmeat served chilled in a creamy Creole mayonnaise dressing

Snails basted and bake d in a red wine and garlic sauce, crowned with a mixture of cheeses and French bread crumbs

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

A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp

A well-seasoned sherry wine-laced, alligator bisque

Louisiana crawfish reduced to a thick, rich, and well-seasoned soup

A flavorful favorite onion soup baked in the oven and crowned with a delicious combination of cheeses

A delightful blend of mixed greens and spinach with cherry tomatoes topped with a vinaigrette dressing

A wedge of iceberg lettuce with cherry tomatoes, carrots, bacon and walnuts topped with Roquefort dressing

Mixed greens and spinach tossed with artichoke, asparagus, cherry tomatoes, and cranberries topped with feta cheese and a vinaigrette dressing

Chicken breast sautéed with fresh mushrooms, butter and garlic

Grilled chicken breast on a thin slice of smoke d ham served with Antoine's original Rochambeau sauce and Béarnaise sauces

Prime center cut lamb chops grille d and served with mint jelly

Grilled center cut of tenderloin

Tenderloin tips with Antoine's Marchand de Vin sauce

13 oz grilled veal chop served with a duck foie gras mousse and topped with a red wine truffle port sauce

Grilled center cut tendeloin of beef for two served with potatoes, sauteed mushrooms, and Antoine's Marchand de Vin and Bearnaise sauces

Fried filet of gulf fish du jour with toasted sliced almonds and a hot butter meuniere sauce

Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits

Two grilled crab cakes topped with a creamy Creole horseradish sauce

Panneed veal topped with lumped crabmeat and mushrooms topped with Antoine's rich Hollandaise sauce

Fried Louisiana oysters and bacon with garlic Beurre Blanc Sauce served over pecan rice pilaf

Center cut pork loin, grilled and served with a port apple reduction and Brabant potatoes

Louisiana gulf shrimp sauteed in a garlic tomato sauce served with creamy buttered grits

Petite tenderloin of beef with Antoine's famous red wine sauce and sliced mushrooms

Grilled or fried filet of gulf fish du jour with Louisiana crawfish tails in white wine sauce - our creation

Fried filet of gulf fish du jour with a hot butter meuniere sauce

Fried filet of gulf fish du jour with toasted slice d almonds and a hot butter meuniere sauce

Grilled gulf fish du jour with lump crabmeat sautéed in butter

Grilled filet of pompano

Grilled filet of pompano with lump crabmeat sautéed in butter

Soft shell crabs fried in a light batter with a butter meuniere sauce

Soft shell crabs fried in a light batter with a butter meuniere sauce and toasted sliced almonds

Poached filet of gulf fish in a white wine, shrimp, mushroom, oyster and cheese sauce, baked and topped with toasted bread crumbs

Steamed broccoli with Hollandaise sauce

Steamed fresh asparagus with butter

Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole

Potatoes in a cream sauce baked in a casserole with light cheese gratinee

Diced fried potatoes served with melted butter

Roasted corn with onion, garlic, thyme, parsley and tomatoes baked in a casserole

Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole

Diced fried potatoes served with melted butter

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

Vanilla ice cream on a lightly toasted meringue shell draped with chocolate fudge sauce

Candied peach slices, vanilla ice cream, Raspberry sauce, and chopped toasted almonds

Rich chocolate layer cake with a Raspberry base

Vanilla ice cream

A cinnamon and raisin bread pudding topped with a Rum sauce

Chocolate mousse with whipped cream

Caramel custard served with fresh berries

Sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream

Antoine's creation of a hot spiced coffee flamed at your table with brandy

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

Vanilla ice cream on a lightly toasted meringue shell draped with chocolate fudge sauce

Candied peach slices, vanilla ice cream, Raspberry sauce, and chopped toasted almonds

Rich chocolate layer cake with a Raspberry base

A cinnamon and raisin bread pudding topped with a Rum sauce

Caramel custard served with fresh berries

A creamy cheesecake topped with cinnamon strawberry sauce

Antoine's creation of a hot spiced coffee flame d at your table with brandy

A well-seasone d sherry wine-lace d, alligator bisque

Louisiana craw fish reduced to a thick, rich, and well-seasoned soup

A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp

Antoine's greens, red onions, shaved carrots, chopped walnuts, crumbled Roquefort and vinaigrette

Crabmeat omelette topped with Antoine's Creole tomato sauce

Shrimp omelette topped with Antoine's Creole tomato sauce

Cheese omelette topped with Antoine's Creole tomato sauce

Poached eggs over baked ham served topped with Antoine's rich Hollandaise sauce

Poached eggs over steamed artichoke bottoms topped with Hollandaise sauce

Poached eggs on a bed of creamed spinach topped with Hollandaise sauce and served au gratin

Antoine's version of French Toast topped with powdered sugar and fruit

Fried chicken breast strips with Brabant potatoes

Antoine's dark French Roast

French roast coffee with hot milk

Hot tea

The classic Antoine's fried puffed potato

Fried crab cakes served with a creamy Creole horseradish sauce

Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889

A delightful blend of five favorite greens and tomatoes

Boiled Louisiana shrimp served with Remoulade and cocktail sauces

Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits

Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce

Poached eggs over baked ham served topped with Antoine's rich Hollandaise sauce

1 - Oyster Rockefeller, 1- Oyster Thermidor, 1 Oyster Bienville

Louisiana shrimp seasoned with bell pepper and onion in a Creole tomato sauce served with onion rice

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

Antoine's very special presentation of Baked Alaska

Boiled Louisiana shrimp served cold in Antoine's unique Remoulade dressing

Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce served with Brabant potatoes

Demi grilled chicken breast sautéed with mushrooms and garlic served over pecan rice

Antoine's very special presentation of Baked Alaska

The classic Antoine's fried puffed potato

A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp

Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits

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

A cinnamon and raisin bread pudding topped with a Rum sauce

Lump crabmeat seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation

Oysters seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation

The classic Antoine's puffed potatoes

Oysters seasoned, breaded and buttered to form a rich baked canapé hot from the oven

Shrimp seasoned, breaded and buttered to form a rich baked canapé hot from the oven

Fried oysters on toast points with pâté with a rich Colbert sauce

Crawfish tails in a white wine sauce served in a pastry shell

Boiled Louisiana shrimp served cold in Antoine's unique Remoulade dressing served on toast points

Louisiana shrimp sautéed in a rich creamy garlic butter sauce served on toast points

Spinach in a light cream sauce served in a pastry shell

Fried oysters served with a rich Colbert sauce our creation

Shrimp seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation

with Remoulade and Cocktail Sauces

Lump crabmeat served cold in a delightfully seasoned dressing

Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889

Grilled chicken breast served with Antoine's original Rochambeau sauce and a rich Béarnaise sauce over a slice of baked ham

Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce

with Marchand de Vin and Béarnaise sauces

Seasonal fruits, Roquefort, Camembert, Port Salut Cheeses

with Rum Sauce

Fried oysters on toasted French bread with pate, lettuce, and a rich Colbert sauce. Our own creation

Fried shrimp on toasted French bread with a tomato horseradish sauce, Sauerkraut, and melted Swiss cheese

Dressed lettuce, tomato, and mayonnaise and served with Marchand de Vin sauce for dipping

One fried soft shell crab on toasted french bread with Regua sauce, lettuce, tomato, and pickles

Tossed greens with hearts of palm, shredded carrots, golden raisins, grapes, and crumbled Roquefort with a house vinaigrette

Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889 - 6 per serving

Boiled Louisiana shrimp served cold in Antoine's unique remoulade dressing

Lump crabmeat served cold in a delightfully seasoned dressing

The classic Antoine's fried puffed potatoes

Creole Gumbo, Crawfish Bisque, or Alligator with Sherry

Lightly fried eggplant with Hollandaise dipping sauce

Oyster Foch, Fried Eggplant, Crabmeat Ravigote, and Shrimp Remoulade

Louisiana Gulf Oysters charred with a seasoned garlic, herb, butter and olive oil topped with Romano cheese

Antoine's mixed greens with cranberries, walnuts, cherry tomatoes , shaved carrots and crumbled feta cheese with an orange marmalade vinaigrette dressing

The classic cold potato soup flavored with chicken broth and heavy cream

Broiled chicken breast with the drumette attached with garlic cheese mashed potatoes topped with an onion, mushroom, and sherry wine sauce

Fried Louisiana drum filet over creamed spinach topped with a hollandaise pimento sauce

Louisiana gulf oysters, crabmeat and andouille sausage sauteed in a rich white wine sauce served in a flaky phyllo shell au gratin

A cinnamon and raisin pecan bread pudding topped with a warm rum sauce

A lemon cake with lemon ganache topped with a raspberry drizzle

Vanilla ice cream atop pound cake with chocolate fudge sauce, nuts and a cherry on top