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.

By popular request… We are bringing back some of our traditional favorites

Potage alligator au sherry $7.75/$8.75
A well-seasoned sherry, wine-laced, alligator bisque.

Huitres Bienville $13.25
Oyster baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers

Filet de truite au vin blanc $29.75
Filet of trout smothered in a white wine, shrimp and oyster sauce and baked with a light bread and cheese gratinee.

Le pudding de pain de noix de pecan $7.25
A cinnamon and raisin pudding topped with a rum sauce.

Appetizers

Huitres en coquille a la Rockefeller (notre creation) $13.25
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.

Huitres Thermidor $13.25
Fresh Louisiana oysters baked on the half shell with a bacon and tomato sauce.

Huitres a la Foch $13.25
Fried oysters on toast buttered with paté de foie gras, served with a rich Colbert
sauce -- our creation.

Escargots a la Bourguignonne $12.50
Snails in Antoine's presentation of the classic bourguignonne sauce

Escargots a la Bordelaise $12.50
Snails basted and baked in a red wine and garlic sauce, crowned with a delicious mixture of cheeses and French bread crumbs

Crevettes remoulade $11.50
Boiled Louisiana shrimp served cold in Antoine's unique remoulade dressing

Cocktail aux crevettes $11.00
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!

Champignons sur toast $10.50
Large fresh sautéed mushroom buttons served on buttered toast

Chair de crabes au gratin $18.25
Lump crabmeat in a cream sauce sprinkled with a light cheese and French bread crumb mixture baked and browned in a casserole

Potages

Gumbo creole $7.75/$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

Poissons

Filet de truite meuniere $23.75
Fried filet of speckled trout with a lemon-butter sauce

Filet de truite amandine $24.75
Fried filet of trout with toasted sliced almonds and a lemon-butter sauce

Filet de truite Pontchartrain $36.50
Grilled trout with lump crabmeat sautéed in butter

Filet de truite aux ecrevisses/crevettes cardinal (de saison) $31.00
Grilled or fried trout with crawfish tails/shrimp in a white wine sauce-our creation

Pompano grillé $31.00
Grilled filet of pompano

Pompano Pontchartrain $38.50
Grilled filet of pompano with lump crabmeat sautéed in butter

Crabes mous grillés $27.00
Grilled soft shell crabs served with hot melted butter

Crabes mous frits $27.50
Soft shell crabs fried in a light batter, with hot melted butter

Crabes mous amandine $29.00
Soft shell crabs grilled or fried in a light batter with hot melted butter and toasted sliced almonds

Entrées

Poulet aux champignons $23.00
Chicken breast sautéed with fresh mushrooms and garlic

Poulet sauce Rochambeau $23.75
Grilled chicken breast served with Antoine's original Rochambeau sauce and a rich Béarnaise over a slice of baked ham

Cotelettes d'agneau grillées $41.75
Prime center cut lamb chops grilled and served with mint jelly

Tips de filet en brochette Marchand de Vin $28.00
Prime tenderloin tips with Marchand de Vin sauce

Filet de boeuf nature $39.50
Grilled centercut of prime tenderloin

Chateaubriand $105.00
Centercut tenderloin of beef for two, served with Antoine's special fried potatoes and sauces (Marchand de Vin, Bernaise, and sauteed mushrooms)

Sauces

Alciatore $6.25
A unique combination of sweet brown pineapple sauce and a rich Béarnaise-a favorite with lamb or beef-our creation

Champignons $5.25
Sliced fresh mushrooms sautéed in a butter sauce

Marchand de Vin $5.25
Antoine's presentation of a classic red wine sauce

Béarnaise $5.25
A variation of Hollandaise sauce, flavored with tarragon

Demi-bordelaise $5.25
Traditional garlic butter sauce

Legumes

Epinards sauce crème $5.50
Spinach in a light cream sauce

Broccoli sauce Hollandaise (de saison) $6.25
Steamed broccoli with Hollandaise sauce

Asparagus au beurre (de saison) $6.25
Steamed fresh asparagus with butter

Pommes de terre brabant $6.00
Diced potatoes fried and served with melted butter

Pommes de terre soufflées $6.25
The classic Antoine’s fried puffed potatoes

Carottes au beurre $5.50
Glazed carrots served with hot melted butter

Salades

Salade Antoine $5.75
A delightful blend of five favorite greens and tomatoes served with a choice of dressings

Salade de laitue au Roquefort $7.25
Head of lettuce salad with a rich Roquefort dressing

Salade de couer de palmier $6.50
Hearts of palm on a bed of lettuce with tomato wedges and vinaigrette

	Salade combinaison $7.50 Mixed greens tossed with artichoke, asparagus, tomato and hearts of palm with a choice of dressings
	House Vinaigrette, Creamy Roquefort and Thousand Island

Desserts

	Omelette Alaska Antoine $16.50 Antoine's very special presentation of Baked Alaska for two (order at commencement of dinner)
	Meringue glacee sauce chocolat $6.75 Vanilla ice cream on a light toasted meringue draped with chocolate fudge sauce