Buffet and Reception Menus

Buffet and Reception Menus

Passed Items

Oyster Foch
Fried oysters served with a rich Colbert sauce - our creation.

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

Canapé St. Antoine
Lump crabmeat seasoned, breaded and buttered to form a rich baked canapé hot from the oven - our creation.

Soufflé Potatoes


Plated Items

Boiled Shrimp with Remoulade and Cocktail Sauce

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 with toasted almonds and a hot lemon butter Meuniere sauce.

Cold Sliced Chateaubriand
with Marchand de Vin and Béarnaise sauces.

Toasted French Bread

Vegetable Crudités with Horseradish sauce

Fruit and Cheese Platter
Seasonal fruits, Roquefort, Camembert, Port Salut cheeses. 

*Price does not include alcohol, 9.75% sales tax or gratuity
Above price is subject to change

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Saturday and Sunday Luncheon Buffet 

Souffle 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 
Served with Remoulade and Cocktail sauces.

Grits and Grillades
Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttery grits. 

Gulf Fish du Jour Amandine 
Fried filet of gulf fish with toasted almonds and a hot lemon butter Meuniere sauce. 

Scrambled Eggs
Fresh eggs with sauteed onions and green bell pepper cooked country style. 

Fruit Platter

Click Here to Print

Buffet and Reception Menus

Passed Items

Oyster Foch
Fried oysters served with a rich Colbert sauce - our creation.

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

Canapé St. Antoine
Lump crabmeat seasoned, breaded and buttered to form a rich baked canapé hot from the oven - our creation.

Soufflé Potatoes


Plated Items

Boiled Shrimp with Remoulade and Cocktail Sauce

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 with toasted almonds and a hot lemon butter Meuniere sauce.

Cold Sliced Chateaubriand
with Marchand de Vin and Béarnaise sauces.

Toasted French Bread

Vegetable Crudités with Horseradish sauce

Fruit and Cheese Platter
Seasonal fruits, Roquefort, Camembert, Port Salut cheeses. 

*Price does not include alcohol, 9.75% sales tax or gratuity
Above price is subject to change

Click here to Print


Saturday and Sunday Luncheon Buffet 

Souffle 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 
Served with Remoulade and Cocktail sauces.

Grits and Grillades
Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttery grits. 

Gulf Fish du Jour Amandine 
Fried filet of gulf fish with toasted almonds and a hot lemon butter Meuniere sauce. 

Scrambled Eggs
Fresh eggs with sauteed onions and green bell pepper cooked country style. 

Fruit Platter

Click Here to Print