
Appetizers
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Huitres en coquille a la Rockefeller (notre creation) 13.75
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.
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Huitres Thermidor 13.75
Fresh Louisiana oysters baked on the half shell with a bacon and tomato sauce.
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Huitres Bienville 13.75
Fresh Louisiana oysters baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers.
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Huitres a la Foch 13.75
Fried oysters on toast buttered with paté de foie gras, served with a rich Colbert sauce -- our creation.
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Escargots a la Bourguignonne 12.75
Snails in Antoine's presentation of the classic bourguignonne sauce
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Escargots a la Bordelaise 12.75
Snails basted and baked in a red wine and garlic sauce, crowned with a delicious mixture of cheeses and French bread crumbs
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Crevettes remoulade 11.75
Boiled Louisiana shrimp served cold in Antoine's unique remoulade dressing
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Cocktail aux crevettes 11.75
Cold boiled Louisiana shrimp served with a classic cocktail sauce
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Chair de crabes ravigote 19.25
Lump crabmeat served cold in a delightfully seasoned dressing
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Ecrevisses/Crevettes cardinal (de saison) 13.75
Shrimp/Crawfish tails in a special white wine sauce with a hint of tomato -- our creation!
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Chair de crabes au gratin 18.75
Lump crabmeat in a cream sauce sprinkled with a light cheese and French bread crumb mixture baked and browned in a casserole
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Potages
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Gombo creole 7.757/8.75
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp
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Bisque d'ecrevisses 7.75/8.75
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup
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Potage Alligator au Sherry 7.75/8.75
A well-seasoned sherry wine-laced, alligator bisque
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Salades
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Salade Antoine 6.25
A delightful blend of five favorite greens and tomatoes served with a choice of dressings
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Salade de laitue au Roquefort 8.75
Head of lettuce salad with a rich Roquefort dressing
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Salade de couer de palmier 7.00
Hearts of palm on a bed of lettuce with tomato wedges and vinaigrette
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Salade combinaison 8.00
Mixed greens tossed with artichoke, asparagus, tomato and hearts of palm with a choice of dressings
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Legumes
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Epinards sauce crème 6.00
Spinach in a light cream sauce
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Broccoli sauce Hollandaise (de saison) 6.75
Steamed broccoli with Hollandaise sauce
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Asparagus au beurre (de saison) 7.25
Steamed fresh asparagus with butter
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Pommes de terre brabant 6.25
Diced potatoes fried and served with melted butter
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Pommes de terre soufflées 6.75
The classic Antoine’s fried puffed potatoes
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Carottes au beurre 6.00
Glazed carrots served with hot melted butter
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Sauces
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Alciatore 7.75
A unique combination of sweet brown pineapple sauce and a rich Béarnaise-a favorite with lamb or beef-our creation
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Champignons 5.75
Fresh mushrooms in a rich red wine sauce
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Marchand de Vin 5.75
Antoine's presentation of a classic red wine sauce.
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Béarnaise 5.75
A variation of Hollandaise sauce, flavored with tarragon and white wine
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Demi-bordelaise 5.75
Traditional garlic butter sauce
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Entrées
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Poulet aux champignons 24.00
Chicken breast sautéed with fresh mushrooms and garlic
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Poulet sauce Rochambeau 24.75
Grilled chicken breast grilled served with Antoine's original Rochambeau sauce and a rich Béarnaise over a slice of baked ham
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Cotelettes d'agneau grillées 43.75
Prime center cut lamb chops grilled and served with mint jelly
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Tips de filet en brochette Marchand de Vin 28.75
Prime tenderloin tips with Marchand de Vin sauce
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Filet de boeuf nature 39.75
Grilled centercut of prime tenderloin
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Delmonico Centercut Ribeye au Champignons et a la sauce au Demi-Bordelaise 36.00
A centercut ribeye with a mushroom garlic butter sauce
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Chateaubriand 110.00
Centercut tenderloin of beef for two, served with Antoine's special fried potatoes and sauces (Marchand de Vin, Bernaise, and sauteed mushrooms)
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Poissons
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Filet de truite aux ecrevisses/crevettes cardinal (de saison) 32.75
Grilled or fried trout with crawfish tails/shrimp in a white wine sauce-our creation
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Filet de Truite au Vin Blanc 32.75
Filet of speckled trout in a white wine, shrimp, and oyster sauce then baked with a light bread crumb and cheese gratinee
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Filet de truite meuniere 24.75
Fried filet of speckled trout with a lemon-butter sauce
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Filet de truite amandine 25.75
Fried filet of trout with toasted sliced almonds and a lemon-butter sauce
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Filet de truite Pontchartrain 37.00
Grilled trout with lump crabmeat sautéed in butter
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Pompano grillé 31.75
Grilled filet of pompano
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Pompano Pontchartrain 38.75
Grilled filet of pompano with lump crabmeat sautéed in butter.
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Crabes mous grillés 28.00
Grilled soft shell crabs served with hot melted butter
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Crabes mous frits 28.50
Soft shell crabs fried in a light batter, with a hot melted butter
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Crabes mous amandine 29.75
Soft shell crabs grilled or fried in a light batter with hot melted butter and toasted sliced almonds
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Desserts
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Omelette Alaska Antoine 17.50
(pour deux (2) - commander au commencement de repas) Antoine’s very special presentation of Baked Alaska for two (Please note: This special dessert must be ordered in advance)
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Pudding de Pain de Noix de Pecan 7.75
A cinnamon and raisin bread pudding topped with warm Rum sauce
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Meringue glacee sauce chocolat 7.00
Vanilla ice cream on a light toasted meringue draped with chocolate fudge sauce.
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Peche Melba 8.00
A favorite concoction of a candied peach slices, vanilla ice cream, raspberry sauce, and chopped toasted almonds.
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Crème glacée 5.75
Vanilla, chocolate, or strawberry ice cream
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Cerises jubilee 9.50
Sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream
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Mousse au chocolat 6.75
Chocolate mousse topped with whipped cream
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Creme renversee au caramel 6.75
Caramel custard
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Gateau chocolat d’Yvonne 9.75
Rich chocolate layer cake with a raspberry base
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Café et thé
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Café / Café Decaf 3.75
Antoine's dark French roast
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Café au lait 3.75
French roast coffee with hot milk
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Mineral Water-Beer
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Biere locale ~ Biere domestic
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