Louisiana gulf oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.
Pommes de Terre Soufflées
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 oysters baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers.
Huîtres à la Foch
Fried Louisiana gulf oysters on toast buttered with paté, topped with a Colbert sauce.
Chilled Louisiana gulf shrimp in Antoine's unique rémoulade dressing.
Cocktail aux Crevettes
Chilled Louisiana gulf shrimp served with a classic cocktail sauce.
Chair de Crabes Ravigote
Lump crabmeat served chilled in a creamy créole mayonnaise dressing.
Chair de Crabe au Gratin
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
Snails in Antoine's presentation of the classic Bourguignonne sauce.
Escargots à la Bordelaise
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!
Potages / Soups
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp.
Potage Alligator au Sherry
A well-seasoned sherry wine-laced, alligator bisque.
Bisque d' Ecrevisses
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup.
Soupe a l'oignon Gratinée
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.
Salade de Laitue au Roquefort
A wedge of iceberg lettuce with cherry tomatoes, carrots, bacon and walnuts topped with a rich Roquefort dressing.
Mixed greens and spinach tossed with artichoke, asparagus, cherry tomatoes, and cranberries topped with feta cheese and a vinaigrette dressing.
Sauces: Alciatore, Sauteed Mushrooms, Marchand de Vin, Béarnaise, Demi-Bordelaise - $7.00 each
Poulet aux Champignons
Chicken breast sautéed with fresh mushrooms, butter and garlic served over onion rice.
Poulet sauce Rochambeau
Grilled chicken breast on a thin slice of smoked ham served with Antoine's original Rochambeau sauce and a rich Béarnaise sauce served over onion rice.
Cotelettes d'Agneau Grillées
Prime center cut lamb chops grilled and served with mint jelly.
Filet de Boeuf Nature
Grilled centercut of prime tenderloin.
Boeuf en Brochette Marchand de Vin
Tenderloin tips with bacon, topped Antoine's Marchand de Vin sauce.
Côte de Veau Rossellini
13 oz grilled veal chop served with duck foie gras mousse and topped with a red wine truffle port sauce.
Grilled center cut tenderloin of beef for two, served with potatoes, sautéed mushrooms, and Antoine's Marchand de Vin and Bearnaise sauces.
Poisson / Fish
Filet de Gulf Poisson aux Ecrevisses Cardinal
Grilled or fried filet of gulf fish du jour with Louisiana crawfish tails in a white wine sauce -- our creation.
Filet de Gulf Poisson Meunière
Fried filet of gulf fish du jour topped with a hot butter meunière sauce.
Filet de Gulf Poisson Amandine
Fried filet of gulf fish du jour topped with toasted sliced almonds and a hot butter meunière sauce.
Filet de Gulf Poisson Pontchartrain
Grilled gulf fish de jour with lump crabmeat sautéed in butter.
Grilled filet of pompano.
Grilled filet of pompano with lump crabmeat sautéed in butter.
Crabes mous Frits
Soft shell crabs fried in a light batter, with a hot butter meunière sauce.
Crabes mous Amandine
Soft shell crabs fried in a light batter with hot melted butter meunière sauce and toasted sliced almonds.
Filet de Gulf Poisson au Vin Blanc
Poached filet of gulf fish du jour in a white wine, shrimp, mushroom, oyster and cheese sauce, baked and topped with toasted bread crumbs.
Legumes / Vegetables
Broccoli Sauce Hollandaise
Steamed broccoli served with hollandaise sauce.
Asperges au Beurre
Steamed fresh asparagus served with butter.
Epinards Sauce Crème
Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole.
Pommes de Terre au Gratin
Potatoes in a cream sauce baked in a casserole with light cheese gratinée.
Pommes de Terre Brabant
Diced potatoes fried and served with melted butter.
Roasted corn with onion, garlic, thyme, parsley and tomatoes baked in a casserole.
Omelette Alaska Antoine
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bottom and egg white meringue on top flambayed on the outside to perfection. The presentation of Baked Alaska is for two. (Order at commencement of dinner)
Meringue Glacée au Chocolat
Vanilla ice cream on a lightly toasted meringue draped with chocolate fudge sauce and chopped almonds.