New Orleans Restaurants - The Official Antoine's Restaurant Web Site

Antoine's has given the dining world many famous dishes. It is the birthplace of such culinary classics as Oysters Rockefeller, Eggs Sardou (named for Victorien Sardou, a famous French dramatist, consisting of poached eggs topped with artichoke hearts, ham, anchovies, truffles and hollandaise sauce), and Pommes de Terre Souffles (those marvelous puffed potatoes Antoine's helped popularize).

The sauce of Oysters Rockefeller was so rich and buttery, they felt it should be named after the nation's richest baron of the day, John D. Rockefeller.

The grand restaurants of France feature escargots as a top item on their menus and the tempting snails are no different at Antoine's. It has been said a real thrill awaits those who order Escargots a la Bordelaise as a start to dinner at Antoine's!

Select from all of the delicious and exciting dishes on the Antoine's menu ... and enjoy a marvelous meal!

A Note: Antoine's menu is careful to remind patrons that fine food takes careful consideration and preparation. After all, one does not enter the world of Antoine's for fast food!

ANTOINE'S DINNER MENU
(Prices subject to change)

Service at Antoine’s is exclusively a la carte
Minimum $11.00 per person

To Our Guests
To cook well requires a certain amount of time.
If you must wait it is only to serve you better and please you more.

Appetizers

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.

Huitres Thermidor 13.75
Fresh Louisiana oysters baked on the half shell with a bacon and tomato sauce.

Huitres Bienville 13.75
Fresh Louisiana oysters baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers.

Huitres a la Foch 13.75
Fried oysters on toast buttered with paté de foie gras, served with a rich Colbert sauce -- our creation.

Escargots a la Bourguignonne 12.75
Snails in Antoine's presentation of the classic bourguignonne sauce

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

Crevettes remoulade 11.75
Boiled Louisiana shrimp served cold in Antoine's unique remoulade dressing

Cocktail aux crevettes 11.75
Cold boiled Louisiana shrimp served with a classic cocktail sauce

Chair de crabes ravigote 19.25
Lump crabmeat served cold in a delightfully seasoned dressing

Ecrevisses/Crevettes cardinal (de saison) 13.75
Shrimp/Crawfish tails in a special white wine sauce with a hint of tomato -- our creation!

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

Potages

Gombo creole 7.757/8.75
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp

Bisque d'ecrevisses 7.75/8.75
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup

Potage Alligator au Sherry 7.75/8.75
A well-seasoned sherry wine-laced, alligator bisque

Salades

Salade Antoine 6.25
A delightful blend of five favorite greens and tomatoes served with a choice of dressings

Salade de laitue au Roquefort 8.75
Head of lettuce salad with a rich Roquefort dressing

Salade de couer de palmier 7.00
Hearts of palm on a bed of lettuce with tomato wedges and vinaigrette

Salade combinaison 8.00
Mixed greens tossed with artichoke, asparagus, tomato and hearts of palm with a choice of dressings

Legumes

Epinards sauce crème 6.00
Spinach in a light cream sauce

Broccoli sauce Hollandaise (de saison) 6.75
Steamed broccoli with Hollandaise sauce

Asparagus au beurre (de saison) 7.25
Steamed fresh asparagus with butter

Pommes de terre brabant 6.25
Diced potatoes fried and served with melted butter

Pommes de terre soufflées 6.75
The classic Antoine’s fried puffed potatoes

Carottes au beurre 6.00
Glazed carrots served with hot melted butter

Sauces

Alciatore 7.75
A unique combination of sweet brown pineapple sauce and a rich Béarnaise-a favorite with lamb or beef-our creation

Champignons 5.75
Fresh mushrooms in a rich red wine sauce

Marchand de Vin 5.75
Antoine's presentation of a classic red wine sauce.

Béarnaise 5.75
A variation of Hollandaise sauce, flavored with tarragon and white wine

Demi-bordelaise 5.75
Traditional garlic butter sauce

Entrées

Poulet aux champignons 24.00
Chicken breast sautéed with fresh mushrooms and garlic

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

Cotelettes d'agneau grillées 43.75
Prime center cut lamb chops grilled and served with mint jelly

Tips de filet en brochette Marchand de Vin 28.75
Prime tenderloin tips with Marchand de Vin sauce

Filet de boeuf nature 39.75
Grilled centercut of prime tenderloin

Delmonico Centercut Ribeye au Champignons et a la sauce au Demi-Bordelaise 36.00
A centercut ribeye with a mushroom garlic butter sauce

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)

Poissons

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

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

Filet de truite meuniere 24.75
Fried filet of speckled trout with a lemon-butter sauce

Filet de truite amandine 25.75
Fried filet of trout with toasted sliced almonds and a lemon-butter sauce

Filet de truite Pontchartrain 37.00
Grilled trout with lump crabmeat sautéed in butter

Pompano grillé 31.75
Grilled filet of pompano

Pompano Pontchartrain 38.75
Grilled filet of pompano with lump crabmeat sautéed in butter.

Crabes mous grillés 28.00
Grilled soft shell crabs served with hot melted butter

Crabes mous frits 28.50
Soft shell crabs fried in a light batter, with a hot melted butter

Crabes mous amandine 29.75
Soft shell crabs grilled or fried in a light batter with hot melted butter and toasted sliced almonds

Desserts

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)

Pudding de Pain de Noix de Pecan 7.75
A cinnamon and raisin bread pudding topped with warm Rum sauce

Meringue glacee sauce chocolat 7.00
Vanilla ice cream on a light toasted meringue draped with chocolate fudge sauce.

Peche Melba 8.00
A favorite concoction of a candied peach slices, vanilla ice cream, raspberry sauce, and chopped toasted almonds.

Crème glacée 5.75
Vanilla, chocolate, or strawberry ice cream

Cerises jubilee 9.50
Sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream

Mousse au chocolat 6.75
Chocolate mousse topped with whipped cream

Creme renversee au caramel 6.75
Caramel custard

Gateau chocolat d’Yvonne 9.75
Rich chocolate layer cake with a raspberry base

Café et thé

Café brulot diabolique 8.75
Antoine’s creation of hot spiced coffee flamed at your table with brandy-our creation!
Click here for the recipe.

Café / Café Decaf 3.75
Antoine's dark French roast

Café au lait 3.75
French roast coffee with hot milk

Thé 3.25
Hot tea

Thé glacé 3.75
Iced tea

Mineral Water-Beer

Biere locale ~ Biere domestic

Biere importé

Perrier ~ Evian

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Antoine's Restaurant • 713 Rue Saint Louis • New Orleans, Louisiana 70130