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Easter Sunday Brunch Special
Choice of:
Grilled Scallops
Grilled scallops over cheese, garlic, polenta with a lemon white wine sauce
or
Oysters 1-1-1
Oysters Rockefeller, Thermidor, and Bienville
Choice of:
Drum Cardinal
Gulf drum stuffed with crabmeat and crawfish on a bed of corn and roasted tomatoes topped with a white wine sauce with a hint of tomato
Suggested wine pairing: Whitehaven, Marlborough Sauvignon Blanc, 2011 $12.50
or
Winifred Pork Medallion
Grilled pork over a mushroom rice with a port raisin sauce
Suggested wine pairing: Byron, Santa Maria Valley Pinot Noir, 2010 $12.50
Choice of:
Raspberry Chocolate Mousse
Classic dark chocolate mousse topped with whipped cream and drizzled with raspberry sauce
or
Pineapple Upside-down Cake
Served with a rum glaze sauce
Coffee
$51.00
Exclusive of 9.75% tax, gratuity, and other alcohol ~ No substitutions
Hors d'oeuvres
Appetizers
Huîtres en Coquilles à la Rockefeller (Notre Création)
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889
7.75 (3)
Escargots à la Bordelaise
Snails basted and baked in a red wine and garlic sauce, crowned with
a delicious mixture of cheeses and French bread crumbs
13.25
Crevettes Remoulade
Boiled Louisiana shrimp served cold in Antoine's unique Remoulade dressing
12.25
Chair de Crabes Ravigote
Lump crabmeat served cold in a delightfully seasoned dressing
19.50
Potages
Soups
Gombo Créole
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp
8.25
Bisque d' Ecrevisses (de Saison)
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup
8.25
Potage Alligator au Sherry
A well-seasoned sherry-wine-laced alligator bisque
8.25
Easter Salade
Hearts of palm with Antoine's greens, cranberries, shaved carrots,
chopped walnuts, crumbled brie, and a pepper jelly vinaigrette
9.00
Legumes
Vegetables
Pommes de Terre Soufflees
The classic Antoine's fried puffed potatoes
7.25
Pommes de Terre Brabant
Diced fried potatoes served with melted butter
6.50
Epinards Sauce Crème
Spinach in a light cream sauce
6.25
Pour le Peu Ceux
For the little ones
Pain Perdu
Antoine's version of French toast with fruit
8.00
Poulet Frits
Fried chicken breast strips with Brabant potatoes
12.25
Omelettes
Omelette a la Chair de Crabes
Crabmeat omelet served with Antoine's Creole tomato sauce
24.75
Omelette aux Fromage
Cheese omelet served with Antoine's Creole tomato sauce
15.25
Traditional Brunch
Oeufs Benedict
Poached eggs over baked ham served with Antoine's rich
Hollandaise sauce
17.00
Oeufs Florentine
Poached eggs on a bed of creamed spinach with Hollandaise sauce
and served au gratin
17.50
Gâteaux de Crabs Horseradish
Two fried crab cakes served with a creamy Creole Horseradish sauce
25.15
Grillades et Grits
Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits
20.50
Petit Filet de Bœuf Marchand de Vin aux Champignons
Petite tenderloin of beef with Antoine's famous red wine sauce and sliced mushrooms
36.50
Filet de Drum Amandine
Fried filet of puppy drum with toasted sliced almonds and a hot butter Meuniere sauce
26.75
Veau à la sauce Crabe Champignons Hollandaise
Pannee veal topped with lumped crabmeat and mushrooms topped with Antoine's rich Hollandaise sauce
28.50
Crevettes et Grits
Louisiana gulf shrimp sautéed in a garlic tomato sauce served with Creamy buttered grits
24.50
All Egg Entrées and Entrées Served with a Side of Fried Asparagus
No Substitutions
Desserts
Omelette Alaska Antoine
Antoine's very special presentation of Baked Alaska
(Order at commencement of dinner)
18.50 (serves two)
Meringue Glacee au Chocolate
Vanilla ice cream on a lightly toasted meringue shell
draped with chocolate fudge sauce
7.50
Gâteau de Fromage Grand'mère
A creamy baked cheesecake topped with a strawberry sauce
8.25
Peche Melba
A favorite concoction of candied peach slices, vanilla ice cream,
raspberry sauce, and chopped toasted almonds
8.50
Crème Renversée au Caramel
Caramel custard with fresh berries
7.25
Pudding de Pain de Noix de Pécan
A cinnamon and raisin pudding topped with a rum sauce
8.25
Café et The
Coffee and Tea
Café Brulot Diabolique
Antoine's creation of hot spiced coffee flamed at your table
with brandy (minimum of two)
9.25 (per person)
Café / Café Décaf
Antoine's dark French roast
4.25
Café au Lait
French Roast coffee with hot milk
4.25
Thé
Hot tea
3.75
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