Dinner Menu

Appetizers

Huitres en coquille a la Rockefeller (notre creation) 14.75
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.

Huitres Thermidor 14.75
Fresh Louisiana oysters baked on the half shell with a bacon and tomato sauce.

Huitres Bienville 14.75
Fresh Louisiana oysters baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers.

Huitres a la Foch 14.75
Fried oysters on toast buttered with paté de foie gras, served with a rich Colbert sauce -- our creation.

Escargots a la Bourguignonne 13.75
Snails in Antoine's presentation of the classic bourguignonne sauce

Escargots a la Bordelaise 13.75
Snails basted and baked in a red wine and garlic sauce, crowned with a delicious mixture of cheeses and French bread crumbs

Crevettes remoulade 12.75
Boiled Louisiana shrimp served cold in Antoine's unique remoulade dressing

Cocktail aux crevettes 12.50
Cold boiled Louisiana shrimp served with a classic cocktail sauce

Chair de crabes ravigote 20.50
Lump crabmeat served cold in a delightfully seasoned dressing

Ecrevisses Cardinal 14.75
Crawfish tails in a special white wine sauce with a hint of tomato -- our creation!

Chair de crabes au gratin 20.25
Lump crabmeat in a cream sauce sprinkled with a light cheese and French bread crumb mixture baked and browned in a casserole


Potages

Gombo creole 8.75/9.75
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp

Bisque d'ecrevisses 8.75/9.75
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup (shrimp substituted during off season)

Potage Alligator au Sherry 8.75/9.75
A well-seasoned sherry wine-laced, alligator bisque


Salades

Salade Antoine 7.25
A delightful blend of five favorite greens and tomatoes served with a choice of dressings

Salade de laitue au Roquefort 8.50
Head of lettuce salad with a rich Roquefort dressing

Salade de couer de palmier 7.75
Hearts of palm on a bed of lettuce with tomato wedges and vinaigrette

Salade combinaison 8.75
Mixed greens tossed with artichoke, asparagus, tomato and hearts of palm with a choice of dressings


Legumes

Epinards sauce crème 6.75
Spinach in a light cream sauce

Broccoli sauce Hollandaise (de saison) 7.25
Steamed broccoli with Hollandaise sauce

Asperges au Beurre 7.75
Steamed fresh asparagus with butter

Pommes de terre brabant 6.75
Diced potatoes fried and served with melted butter

Pommes de terre soufflées 7.75
The classic Antoine’s fried puffed potatoes

Carottes au beurre 6.50
Glazed carrots served with hot melted butter


Sauces

Alciatore 7.50
A unique combination of sweet brown pineapple sauce and a rich Béarnaise-a favorite with lamb or beef-our creation

Champignons 6.25
Fresh mushrooms in a rich red wine sauce

Marchand de Vin 6.25
Antoine's presentation of a classic red wine sauce.

Béarnaise 6.25
A variation of Hollandaise sauce, flavored with tarragon and white wine

Demi-bordelaise 6.25
Traditional garlic butter sauce


Entrées

Poulet aux champignons 26.25
Chicken breast sautéed with fresh mushrooms and garlic

Poulet sauce Rochambeau 27.00
Grilled chicken breast grilled served with Antoine's original Rochambeau sauce and a rich Béarnaise over a slice of baked ham

Cotelettes d'agneau grillées 47.00
Prime center cut lamb chops grilled and served with mint jelly

Filet de boeuf nature 42.75
Grilled centercut of prime tenderloin

Filet de Boeuf en brochette Marchand de vin 31.00
Prime tenderloin tips with Marchand de Vin sauce

Delmonico Centercut Ribeye au Champignons et a la sauce au Demi-Bordelaise 38.50
A centercut ribeye with a mushroom garlic butter sauce.

Chateaubriand 119.75
Centercut tenderloin of beef for two, served with Antoine's special fried potatoes and sauces (Marchand de Vin, Bernaise, and sauteed mushrooms)


Poissons

Filet de truite aux ecrevisses/crevettes cardinal (de saison) 35.25
Grilled or fried Gulf fish du jour with crawfish tails/shrimp in a white wine sauce-our creation

Filet de Truite au Vin Blanc 35.25
Filet of speckled Gulf fish du jour in a white wine, shrimp, and oyster sauce then baked with a light bread crumb and cheese gratinee

Filet de truite meuniere 26.75
Fried filet of speckled Gulf fish du jour with a lemon-butter sauce

Filet de truite amandine 27.75
Fried filet of Gulf fish du jour with toasted sliced almonds and a lemon-butter sauce

Filet de truite Pontchartrain 39.75
Grilled Gulf fish de jour with lump crabmeat sautéed in butter

Pompano grillé 34.25
Grilled filet of pompano

Pompano Pontchartrain 41.50
Grilled filet of pompano with lump crabmeat sautéed in butter.

Crabes mous grillés 31.00
Grilled soft shell crabs served with hot melted butter

Crabes mous frits 31.00
Soft shell crabs fried in a light batter, with a hot melted butter

Crabes mous amandine 32.25
Soft shell crabs grilled or fried in a light batter with hot melted butter and toasted sliced almonds


Desserts

Omelette Alaska Antoine 19.00
(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)

Pudding de Pain de Noix de Pecan 8.50
A cinnamon and raisin bread pudding topped with warm Rum sauce

Meringue glacee sauce chocolat 7.75
Vanilla ice cream on a light toasted meringue draped with chocolate fudge sauce.

Peche Melba 8.75
A favorite concoction of a candied peach slices, vanilla ice cream, raspberry sauce, and chopped toasted almonds.

Crème glacée 6.25
Vanilla, chocolate, or strawberry ice cream

Cerises jubilee 9.75 per person
Sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream (minimum of two)

Mousse au chocolat 7.50
Chocolate mousse topped with whipped cream

Creme renversee au caramel 7.50
Caramel custard served with fresh berries

Gateau chocolat d’Yvonne 10.75
Rich chocolate layer cake with a raspberry base


Café et thé

Café brulot diabolique 9.75
Antoine’s creation of hot spiced coffee flamed at your table with brandy-our creation!
Click here for the recipe.

Café / Café Decaf 4.50
Antoine's dark French roast

Café au lait 4.50
French roast coffee with hot milk

Thé 4.00
Hot tea

Thé glacé 4.00 
Iced tea


(Prices subject to change)

Service at Antoine’s is exclusively a la carte

Dinner Menu

Appetizers

Huitres en coquille a la Rockefeller (notre creation) 14.75
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.

Huitres Thermidor 14.75
Fresh Louisiana oysters baked on the half shell with a bacon and tomato sauce.

Huitres Bienville 14.75
Fresh Louisiana oysters baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers.

Huitres a la Foch 14.75
Fried oysters on toast buttered with paté de foie gras, served with a rich Colbert sauce -- our creation.

Escargots a la Bourguignonne 13.75
Snails in Antoine's presentation of the classic bourguignonne sauce

Escargots a la Bordelaise 13.75
Snails basted and baked in a red wine and garlic sauce, crowned with a delicious mixture of cheeses and French bread crumbs

Crevettes remoulade 12.75
Boiled Louisiana shrimp served cold in Antoine's unique remoulade dressing

Cocktail aux crevettes 12.50
Cold boiled Louisiana shrimp served with a classic cocktail sauce

Chair de crabes ravigote 20.50
Lump crabmeat served cold in a delightfully seasoned dressing

Ecrevisses Cardinal 14.75
Crawfish tails in a special white wine sauce with a hint of tomato -- our creation!

Chair de crabes au gratin 20.25
Lump crabmeat in a cream sauce sprinkled with a light cheese and French bread crumb mixture baked and browned in a casserole


Potages

Gombo creole 8.75/9.75
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp

Bisque d'ecrevisses 8.75/9.75
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup (shrimp substituted during off season)

Potage Alligator au Sherry 8.75/9.75
A well-seasoned sherry wine-laced, alligator bisque


Salades

Salade Antoine 7.25
A delightful blend of five favorite greens and tomatoes served with a choice of dressings

Salade de laitue au Roquefort 8.50
Head of lettuce salad with a rich Roquefort dressing

Salade de couer de palmier 7.75
Hearts of palm on a bed of lettuce with tomato wedges and vinaigrette

Salade combinaison 8.75
Mixed greens tossed with artichoke, asparagus, tomato and hearts of palm with a choice of dressings


Legumes

Epinards sauce crème 6.75
Spinach in a light cream sauce

Broccoli sauce Hollandaise (de saison) 7.25
Steamed broccoli with Hollandaise sauce

Asperges au Beurre 7.75
Steamed fresh asparagus with butter

Pommes de terre brabant 6.75
Diced potatoes fried and served with melted butter

Pommes de terre soufflées 7.75
The classic Antoine’s fried puffed potatoes

Carottes au beurre 6.50
Glazed carrots served with hot melted butter


Sauces

Alciatore 7.50
A unique combination of sweet brown pineapple sauce and a rich Béarnaise-a favorite with lamb or beef-our creation

Champignons 6.25
Fresh mushrooms in a rich red wine sauce

Marchand de Vin 6.25
Antoine's presentation of a classic red wine sauce.

Béarnaise 6.25
A variation of Hollandaise sauce, flavored with tarragon and white wine

Demi-bordelaise 6.25
Traditional garlic butter sauce


Entrées

Poulet aux champignons 26.25
Chicken breast sautéed with fresh mushrooms and garlic

Poulet sauce Rochambeau 27.00
Grilled chicken breast grilled served with Antoine's original Rochambeau sauce and a rich Béarnaise over a slice of baked ham

Cotelettes d'agneau grillées 47.00
Prime center cut lamb chops grilled and served with mint jelly

Filet de boeuf nature 42.75
Grilled centercut of prime tenderloin

Filet de Boeuf en brochette Marchand de vin 31.00
Prime tenderloin tips with Marchand de Vin sauce

Delmonico Centercut Ribeye au Champignons et a la sauce au Demi-Bordelaise 38.50
A centercut ribeye with a mushroom garlic butter sauce.

Chateaubriand 119.75
Centercut tenderloin of beef for two, served with Antoine's special fried potatoes and sauces (Marchand de Vin, Bernaise, and sauteed mushrooms)


Poissons

Filet de truite aux ecrevisses/crevettes cardinal (de saison) 35.25
Grilled or fried Gulf fish du jour with crawfish tails/shrimp in a white wine sauce-our creation

Filet de Truite au Vin Blanc 35.25
Filet of speckled Gulf fish du jour in a white wine, shrimp, and oyster sauce then baked with a light bread crumb and cheese gratinee

Filet de truite meuniere 26.75
Fried filet of speckled Gulf fish du jour with a lemon-butter sauce

Filet de truite amandine 27.75
Fried filet of Gulf fish du jour with toasted sliced almonds and a lemon-butter sauce

Filet de truite Pontchartrain 39.75
Grilled Gulf fish de jour with lump crabmeat sautéed in butter

Pompano grillé 34.25
Grilled filet of pompano

Pompano Pontchartrain 41.50
Grilled filet of pompano with lump crabmeat sautéed in butter.

Crabes mous grillés 31.00
Grilled soft shell crabs served with hot melted butter

Crabes mous frits 31.00
Soft shell crabs fried in a light batter, with a hot melted butter

Crabes mous amandine 32.25
Soft shell crabs grilled or fried in a light batter with hot melted butter and toasted sliced almonds


Desserts

Omelette Alaska Antoine 19.00
(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)

Pudding de Pain de Noix de Pecan 8.50
A cinnamon and raisin bread pudding topped with warm Rum sauce

Meringue glacee sauce chocolat 7.75
Vanilla ice cream on a light toasted meringue draped with chocolate fudge sauce.

Peche Melba 8.75
A favorite concoction of a candied peach slices, vanilla ice cream, raspberry sauce, and chopped toasted almonds.

Crème glacée 6.25
Vanilla, chocolate, or strawberry ice cream

Cerises jubilee 9.75 per person
Sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream (minimum of two)

Mousse au chocolat 7.50
Chocolate mousse topped with whipped cream

Creme renversee au caramel 7.50
Caramel custard served with fresh berries

Gateau chocolat d’Yvonne 10.75
Rich chocolate layer cake with a raspberry base


Café et thé

Café brulot diabolique 9.75
Antoine’s creation of hot spiced coffee flamed at your table with brandy-our creation!
Click here for the recipe.

Café / Café Decaf 4.50
Antoine's dark French roast

Café au lait 4.50
French roast coffee with hot milk

Thé 4.00
Hot tea

Thé glacé 4.00 
Iced tea


(Prices subject to change)

Service at Antoine’s is exclusively a la carte