Arnaud's Menu

St. Martin

Beefeater Gin, Averna and Aperol

French 75

Courvoisier VS, Sugar, Lemon Juice, Moet and Chandon Champagne

Sazerac

Rye Whiskey, Sugar, Bitters

Ellipses & Dash

Mount Gay and El Dorado Rums, Allspice Dram, Falernum, Orange and Lime Juices and Angostura Bitters

El Guapo Fashioned

Jim Beam, Meletti Amaro, Herbed Demerara

Lillet Cobbler

Lillet, Crème de Mure, Lime Juice

The Contessa

Boodles Gin, Aperol, Ruby Red Grapefruit Juice, Cranberry Cordial, Orange Bitters

Bishop

Courvoisier, Pisco, Cabernet Syrup, Pear Agave, Lime Juice

Caipa De Gallos

Novo-Fogo Cachaca, Sriracha Shrubb, Strawberry-Cucumber Syrup, Lime

Curari

Rye Whiskey, Amaro Cora, Ruby Port and Orange Bitters

Boudin Wontons

Boudin stuffed wontons, deep fried and served with pepper jelly mustard

Soufflé Potatoes

Chef's Selection of Cheese

Served with water biscuits and seasonal fruit gelée

Shrimp Spring Rolls

Fresh Louisiana shrimp rolled in rice paper with rice stick noodles, cilantro, and iceberg lettuce. Served with peanut sauce

Salty Snacks

House-made Gaufrette potato chips, caper berries and spiced assorted nuts

Brie and Jalapeño Stuffed Shrimp

Jumbo Gulf shrimp stuffed with brie and jalapeño peppers

Oysters en Brochette

Gulf oysters wrapped with bacon and deep fried. Served with Marchand de Vin Sauce

Gougères

Gruyère cheese puffs

Shrimp and Andouille Calas

Creole rice fritters served with tartar sauce

Creole Cream Cheese Evangeline

A traditional Creole breakfast starter. Sugared Creole cream cheese with seasonal fresh fruit

Shrimp Arnaud

Our Signature dish. Gulf Shrimp marinated in our famous tangy Creole Remoulade Sauce

Belgian Waffle

Topped with strawberry and blueberry compotes and served with sugar cane syrup

Shrimp Bisque

Turtle Soup

Seafood Gumbo

Chicken and Andouille Gumbo

Chilled Fruit Cocktail

Seasonal fresh fruit sweetened with sugar and drizzled with Cointreau

Oysters on the Half Shell

Chilled, select, fresh Louisiana oysters with Mignonette or Cocktail Sauce

Shrimp Arnaud

Our Signature dish. Gulf Shrimp marinated in our famous tangy Creole Remoulade Sauce

Crabmeat Prentiss

Succulent Louisiana crabmeat, baked in a delicate cheese sauce

Escargots en Casserole

Burgundy snails baked individually in ceramic pots with garlic-herb butter and a dash of Pernod. Capped with flaky pastry

Smoked Pompano Bourgeois

House hickory-smoked fresh Gulf pompano, accompanied by sour cream, capers and onions

Crab Claws Provencale

Peeled Louisiana Crab Claws simmered in Provence's unique blend of butter, fresh garlic and parsley with a dash of Pernod

Alligator Sausage

Tantalizingly seasoned. Served with smoked onion and apple relish and Arnaud's own Creole Mustard

Mushrooms Véronique

Baked fresh mushroom caps stuffed with grapes and Boursin cheese encrusted in fresh Parmigiano-Reggiano

Eggs Fauteaux

Poached eggs, house-smoked fresh Gulf pompano on English Muffins with dill-infused Hollandaise Sauce

Eggs Benedict

The classic. Poached eggs and Canadian bacon on English Muffins with Hollandaise Sauce

Arnaud's Crab Cakes

Made with Jumbo Lump Louisiana crabmeat. Served with a White Remoulade Sauce

Petit Filet Mignon Bourgeois

Topped with Blue Cheese Cream Sauce and roasted pecans. Served with crispy fries

Grillades & Grits

A local favorite. Flash-seared baby veal scaloppine braised in a rich Vegetable Sauce. Served with cheese grits

Red Bean Omelette

Red Beans stuffed in a fluffy omelette. Topped with Sharp Cheddar cheese and served with Alligator sausage

Arnaud's Boudin Cakes

Made with Louisiana Boudin. Pan seared and served with Sunny Side Up eggs and haricots verts

Eggs Sardou

Poached eggs over artichoke bottoms and creamed baby spinach with Hollandaise Sauce

Eggs Hussarde

Poached eggs, Canadian bacon and tomato on French Bread crostini with Hollandaise and Marchand de Vin Sauces

Savory Crabmeat Cheesecake

Fresh Louisiana lump crabmeat, Brie and cream cheese, eggs, cream, fresh vegetables, herbs and spices. Served with a sherry-infused Cream Sauce

Shrimp Clemenceau

Gulf Shrimp sautéed in garlic butter with peas, crisp Brabant potatoes and fresh mushrooms

Pork Tenderloin Robichaux

Sautéed hickory-smoked pork tenderloin served with truffled mashed potatoes and Pepper Jelly Mustard Sauce

Eggs Adrienne

Poached eggs, grilled Louisiana country sausage on English muffins with Creole Sauce

Eggs Arnaud

Select any two poached eggs

Omelette au Fromage

Savory Parmigiano-Reggiano, Mozzarella and Chèvre cheeses, Pancetta, vine-ripened tomatoes and a soupçon of truffle oil. Served with crunchy potato shoestrings

Oysters en Brochette

Crisply fried fresh Louisiana oysters, smoked bacon, Marchand de Vin Sauce and grilled eggplant rounds

Arnaud's Gulf Fish Meuniere

Deep-fried fillet of the freshest fish available with Arnaud's famous Meunière Sauce, Brabant potatoes and haricots certs

Chicken Pontalba

Sautéed chicken breast with Marchand de Vin and Béarnaise sauces and crunchy potatoes

Strawberries Arnaud

Fresh strawberries marinaded in Port Wine Sauce. Served over Brocato's French vanilla ice cream and topped with whipped cream

Chocolate Toffee Torte

Cookie crisp topped with English toffee-chocolate mousse and ganache

Bananas Foster for Two

A local favorite. Bananas sautéed in butter, cinnamon and brown sugar, flamed tableside with banana liqueur and dark rum and served over Brocato's French vanilla ice cream (Additional $3.50 per perso

Caramel Custard

A local favorite

Bread Pudding Fitzmorris

Arnaud's famous cap bread, rum-soaked raisins and custard topped with warm Bourbon Sauce

Ice Cream

French vanilla, chocolate, strawberry, pistachio, praline, peppermint and lemon ice

Crêpes Suzette for Two

Crêpes sautéed in butter, orange and lemon juice with orange and lemon zest. Flamed tableside with orange liqueur and brandy. (Additional $3.50 per person)

Crème Brûlée

A rich custard topped with a browned sugar crust

Café Brûlot

For 2 or more. Coffee, lemon and orange rinds, cloves, cinnamon sticks and Orange Curacao. Flamed with Brandy

Glaces

French vanilla, chocolate, strawberry, peppermint, pistachio, praline and lemon ice

Frozen Praline Soufflé

Sponge cake with praline cream and caramel ganache

Crème Brûlée

A rich custard topped with a brown sugar crust

Bread Pudding Fitzmorris

Served with Whiskey Sauce

Caramel Custard

A local favorite

Old Fashioned Pecan Pie

Chocolate Toffee Bombe

Cookie crisp topped with English toffee-chocolate mousse and ganache

Strawberries Arnaud

Strawberries in a marinaded in a Port Wine Sauce. Served over French vanilla ice cream and topped with whipped cream

Bananas Foster (for 2)

Bananas sautéed in butter with cinnamon and brown sugar. Flamed rum and served over French vanilla ice cream

Café Brûlot (for 2 or more)

Coffee, lemon and orange rinds, cloves, cinnamon sticks and Orange Curaçao. Flamed with brandy

Arnaud's Coffee

Cafe au Lait

Espresso

Cappuccino

Bushmills Irish Coffee

Cafe Brulot

Coffee

Espresso

Cappuccino

Café Brûlot

For 2 or more

Oysters Bienville

An Arnaud's original. Shrimp, mushrooms, green onions, herbs and seasonings in a White Wine Sauce

Oysters Kathryn

Artichoke hearts, garlic, fresh Parmigiano-Reggiano and extra-virgin olive oil

Oysters Suzette

Bacon, pimento, green onion and bell pepper

Oysters Ohan

The essence of Creole. Eggplant and andouille sausage

Oysters Rockefeller

Our version of the classic. Fresh spinach and bacon with a touch of Pernod

Oysters Arnaud

One each of our baked oysters

Oysters on the Half Shell

Chilled, select fresh Louisiana oysters with Mignonette or Cocktail Sauce

Turtle Soup

Seafood Gumbo

Shrimp Bisque

Chicken and Andouille Gumbo

Soup du Jour

Shrimp Creole

Gulf shrimp simmered in a spicy Tomato Sauce with Creole vegetables. Served with rice Pilaf

Arnaud's Crab Cakes

Made with Jumbo Lump Louisiana crabmeat. Served with a White Remoulade Sauce and a warm seasonal squash salad

Crawfish O'Connor

Baked in a Brandy-infused classic Creole tomato based sauce. Served with Jasmine rice

Crabmeat Karen

Delectable Louisiana crabmeat and mushrooms baked in puff pastry. Served with White Wine Sauce

Frog Legs Provençale

Crisply fried and topped with Pernod-infused garlic-herb butter

Speckled Trout Meunière

Crisply fried fillet served with Arnaud's famous Creole Meunière Sauce

Speckled Trout Amandine

Crisply fried almond-crusted fillet. Topped with sliced almonds and Lemon Butter Sauce

From the Gulf

The freshest other species of fish available in the marketplace today

Pontchartrain

Sautéed fillet topped with fresh Louisiana crabmeat

Mitchell

Pan seared fillet served with a Bouillabaisse Reduction and Mirliton-Pickled Okra Slaw

Pompano Duarte

Sautéed fillet topped with Gulf shrimp and tomatoes, seasoned with garlic, fresh herbs and crushed chili peppers

Pompano David

Grilled skin-on fillet brushed with extra-virgin olive oil, lemon, garlic and fresh herbs

Potato Encrusted Gulf Fish

Pan seared fillet served on a bed of sautéed fennel and Herbsaint Butter

Breast of Chicken Pontalba

Sautéed chicken breast with Marchand de Vin and Béarnaise Sauces. Served with Brabant potatoes

Rock Cornish Game Hen Whitecloud

Oven-roasted with a classic Véronique Sauce. Served with wild rice and water chestnut dressing

Breast of Duck Ellen

Served medium rare with a blueberry-infused Port Wine Sauce and marinated blueberries

Roast Louisiana Quail Elzey

Partially deboned and roasted. Served with Seasonal Gastrique and Seafood Boudin

Veal Tournedos Chantal

Sautéed and served in a Wild Mushroom Sauce. Accompanied by savory risotto

Filet Mignon au Poivre

Seared pepper-studded center-cut filet with classic French Brandy Cream Sauce

Petit Filet Lafitte

Sautéed and stuffed with fried plump Louisiana oysters. Served with Creole Sauce Robert

Sweetbreads Sins

Panéed Sweetbread medallions served with a classic Meunière Sauce and capers

Veal Wohl

A sampler of our specialties. Veal Chantal, Arnaud's Crab Cake and Crawfish O'Connor

Filet Mignon Charlemond

Grilled center-cut filet in a rich Mushroom Sauce, topped with Béarnaise Sauce

Soufflé Potatoes

Legend has it that Collinet, French King Louis Phillipe's (reign 1830-1848) chef unintentionally created soufflé potatoes by plunging already fried potatoes into extremely hot oil to reheat them when

Stuffed Mirliton

Stuffed with squash and eggplant tapenade. Served with seasonal vegetables, field peas and Roasted Red Pepper Coulis

Brabant Potatoes

A local favorite. Fried and seasoned cubed potatoes

Sautéed Wild Mushrooms

Portobello, Shiitake and Oyster mushrooms, cream, seasoned breadcrumbs and Parmigiano-Reggiano cheese

Smothered Okra

Stewed with tomatoes, ham and Creole seasonings

Asparagus Hollandaise

Sautéed Baby Vegetables

Creamed Spinach

Arnaud Salad

Romaine lettuce, celeriac and pistachios served with Arnaud's House Dressing

Caesar

Romaine lettuce with Caesar dressing

Belgian Endive

With roasted walnuts, Blue cheese and Lemon Vinaigrette dressing

Assorted Greens

Arugula, Radicchio and Butter lettuces with hearts of palm, and duck cracklings. Served with our Creole Mustard Vinaigrette