Private Dining

 

The

Rooms

 

Our exquisite private rooms accommodate from 14 to 300, with a seating capacity of over 700.

Private rooms are located both upstairs and downstairs; our private rooms upstairs are reserved for private parties. All of our dining rooms are lavishly decorated and have a theme.

 

 

Main Dining Room

Seating Capacity 120

Reception 140

Dimensions 39’8″ x 39’1″ (1600 sq ft)

Mystery Room

Seating Capacity 32

Reception 40

Dimensions 36’10” x 12’9″ (481 sq ft)

The Dungeon

Seating Capacity 25

Reception 30

Dimensions 35’5″ x 9’2″ (441 sq ft)

1840 Room

Seating Capacity 16

Reception 25

Dimensions 19’0″ x 15’10” (285 sq ft)

Proteus Room

Seating Capacity 30

Reception 40

Dimensions 25’8″ x 14’4″ (390 sq ft)

Escargot Room

Seating Capacity 12

Reception 20

Dimensions 13’9″ x 14’9″ (196 sq ft)

Rex Room

Seating Capacity 40

Reception 50

Dimensions 28’7″ x 18’0″ (504 sq ft)

Last 1940: Tabasco Room

Seating Capacity 8

Reception 8

Dimensions 14’2″ x 8’0″ (112 sq ft)

Hermes Bar

Seating Capacity 48

Reception 75

Dimensions 26’5″ x 35’1″

Large Annex

Seating Capacity 220

Reception 300

Dimensions 38’5″ x 68’7″ (2,600 sq ft)

Japanese Room

Seating Capacity 150

Reception 200

Dimensions 58’11” x 38’11” (2,224 sq ft)

Roy Alciatore Room

Seating Capacity 40

Reception 60

Dimensions 38’0″ x 18’7″ (874 sq ft)

Maison Verte

Seating Capacity 40

Reception 50

Dimensions 38’0″ x 18’7″ (874 sq ft)

Twelfth Night Revelers Suite

Seating Capacity 80

Reception 120

Dimensions 48’9″ x 21’8″ (1,056 sq ft)

 

 

 

Weddings

 

Antoine’s Restaurant offers a romantic setting for your New Orleans wedding.

Our many private dining rooms accommodate receptions of all sizes and are sure to create memories for years to come. We look forward to working with you to plan every aspect of your special day!

 

 

 

Private Dining

Menus

 

In order to serve you and your guests better, we require a set menu for large parties.

Menu may be selected at your convenience. Final menu confirmation & number of guests required no later than 4 days before banquet.

 

 

Lunch

Luncheon buffet

Soufflée Potatoes
The classic Antoine's fried puffed potato.

Crab Cakes
Fried crab cakes served with a creamy créole horseradish sauce.

Oyster Rockefeller
Louisiana gulf oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.

Antoine Salad
A delightful blend of mixed greens and spinach with cherry tomatoes topped with a vinaigrette dressing.

Shrimp Rémoulade
Boiled Louisiana shrimp served with rémoulade and cocktail sauces.

Grits and Grillades
Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits.

Filet de Gulf Poisson Amandine
Fried filet of gulf fish du jour topped with toasted sliced almonds and a hot butter meunière sauce.

Eggs Benedict
Poached eggs over baked ham served topped with Antoine's rich hollandaise sauce.

Fruit Platter
Seasonal, fresh fruit.

Lunch Menu A

Oyster Trio
1 - Oyster Rockefeller, 1- Oyster Thermidor, 1 Oyster Bienville.

Shrimp Créole
Louisiana shrimp seasoned with bell pepper and onion in a créole tomato sauce served with onion rice.

Demi Chicken Rochambeau
Demi grilled chicken breast served with Antoine's original Rochambeau sauce and a rich Béarnaise sauce over a slice of baked ham served with steamed asparagus.

Baked Alaska with Chocolate Sauce
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bottom and egg white meringue on top flambayed on the outside to perfection.

Lunch Menu B

Shrimp Rémoulade
Chilled Louisiana gulf shrimp in Antoine's unique rémoulade dressing.

Filet de Gulf Poisson Amandine
Fried filet of gulf fish du jour topped with toasted sliced almonds and a hot butter meunière sauce.

Demi Chicken with Sautéed Mushrooms
Demi grilled chicken breast sautéed with mushrooms and garlic served over pecan rice.

Baked Alaska with Chocolate Sauce
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bottom and egg white meringue on top flambayed on the outside to perfection.

Lunch Menu C

Soufflée Potatoes
The classic Antoine's fried puffed potato.

Créole Gumbo
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp.

Grillades and Grits
Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits.

Demi Gulf Fish du Jour Florentine
Lightly battered and fried filet of gulf fish du jour served over creamed spinach draped with a Béarnaise sauce topped with cheese and bread crumbs.

Pecan Bread Pudding
A cinnamon, golden raisin and pécan bread pudding topped with a warm rum sauce.

Banquet

SUGGESTED BANQUET MENU 1

Soufflée Potatoes
The classic Antoine's fried puffed potato.

Oyster Foch
Fried Louisiana gulf oysters on toast buttered with paté, topped with a Colbert sauce.

Shrimp Rémoulade
Chilled Louisiana gulf shrimp in Antoine's unique rémoulade dressing.

Crabmeat Ravigote
Lump crabmeat served chilled in a creamy créole mayonnaise dressing.

Filet de Gulf Poisson Amandine
Fried filet of gulf fish du jour topped with toasted sliced almonds and a hot butter meunière sauce.

8oz Filet with Marchand de Vin Sauce
8 oz filet topped with Antoine's Marchand de Vin sauce.

Creamed Spinach
Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole.

Baked Alaska with Chocolate Sauce
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bottom and egg white meringue on top flambayed on the outside to perfection.

SUGGESTED BANQUET MENU 2

Soufflée Potatoes
The classic Antoine's fried puffed potato.

Combination Salad
Mixed greens and spinach tossed with artichoke, asparagus, cherry tomatoes, and cranberries topped with feta cheese and a vinaigrette dressing.

Gombo Créole
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp.

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

8oz Filet with Marchand de Vin Sauce
8 oz filet topped with Antoine's Marchand de Vin sauce.

Creamed Spinach
Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole.

Baked Alaska with Chocolate Sauce
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bottom and egg white meringue on top flambayed on the outside to perfection.

SUGGESTED BANQUET MENU 3

Soufflée Potatoes
The classic Antoine's fried puffed potato.

Oyster Foch
Fried Louisiana gulf oysters on toast buttered with paté, topped with a Colbert sauce.

Shrimp Rémoulade
Chilled Louisiana gulf shrimp in Antoine's unique rémoulade dressing.

Crabmeat Ravigote
Lump crabmeat served chilled in a creamy créole mayonnaise dressing.

Oyster Rockefeller
Louisiana gulf oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.

Filet de Gulf Poisson Pontchartrain
Grilled gulf fish de jour with lump crabmeat sautéed in butter.

8oz Filet with Marchand de Vin Sauce
8 oz filet topped with Antoine's Marchand de Vin sauce.

Creamed Spinach
Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole.

Baked Alaska with Chocolate Sauce
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bottom and egg white meringue on top flambayed on the outside to perfection.

SUGGESTED BANQUET MENU 4

Soufflée Potatoes
The classic Antoine's fried puffed potato.

Oyster Foch
Fried Louisiana gulf oysters on toast buttered with paté, topped with a Colbert sauce.

Shrimp Rémoulade
Chilled Louisiana gulf shrimp in Antoine's unique rémoulade dressing.

Crabmeat Ravigote
Lump crabmeat served chilled in a creamy créole mayonnaise dressing.

Oyster Rockefeller
Louisiana gulf oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.

Filet de Gulf Poisson Amandine
Fried filet of gulf fish du jour topped with toasted sliced almonds and a hot butter meunière sauce.

Chateaubriand with Marchand de Vin Sauce
Grilled center cut tenderloin of beef, served with potatoes, sautéed mushrooms, and Antoine's Marchand de Vin and Bearnaise sauces.

Asparagus with Butter
Steamed fresh asparagus served with butter.

Baked Alaska with Chocolate Sauce
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bottom and egg white meringue on top flambayed on the outside to perfection.

SUGGESTED BANQUET MENU 5

Soufflée Potatoes
The classic Antoine's fried puffed potato.

Oyster Foch
Fried Louisiana gulf oysters on toast buttered with paté, topped with a Colbert sauce.

Shrimp Rémoulade
Chilled Louisiana gulf shrimp in Antoine's unique rémoulade dressing.

Crabmeat Ravigote
Lump crabmeat served chilled in a creamy créole mayonnaise dressing.

Oyster Rockefeller
Louisiana gulf oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.

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

8oz Filet with Marchand de Vin Sauce
8 oz filet topped with Antoine's Marchand de Vin sauce.

Asparagus with Butter
Steamed fresh asparagus served with butter.

Baked Alaska with Chocolate Sauce
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bottom and egg white meringue on top flambayed on the outside to perfection.

SUGGESTED BANQUET MENU 6

Canapés Saint Antoine
Lump crabmeat seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation.

Canapés Balthazar
Oysters seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation.

Soufflée Potatoes
The classic Antoine's fried puffed potato.

Gombo Créole
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp.

Antoine Salad
A delightful blend of mixed greens and spinach with cherry tomatoes topped with a vinaigrette dressing.

Filet de Gulf Poisson Pontchartrain with Asparagus with Butter
Grilled gulf fish de jour with lump crabmeat sautéed in butter served with asparagus in butter.

Chateaubriand with Marchand de Vin Sauce and Mushrooms
Grilled center cut tenderloin of beef, served with potatoes, sautéed mushrooms, and Antoine's Marchand de Vin and Bearnaise sauces.

Baked Alaska with Chocolate Sauce
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bottom and egg white meringue on top flambayed on the outside to perfection.

Lemon Ice

Café Brulot Diabolique
Antoine's creation of hot spiced coffee flamed at your table with brandy -- our creation!

SUGGESTED BANQUET MENU 7

Soufflée Potatoes
The classic Antoine's fried puffed potato.

Créole Andouille Sausage

Shrimp Regua
Chilled shrimp served on a bed of lettuce, topped with a creamy rémoulade sauce.

Filet de Gulf Poisson Amandine
Fried filet of gulf fish du jour topped with toasted sliced almonds and a hot butter meunière sauce.

Demi Chicken with Sautéed Mushrooms
Demi grilled chicken breast sautéed with mushrooms and garlic served over pecan rice.

Baked Alaska with Chocolate Sauce
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bottom and egg white meringue on top flambayed on the outside to perfection.

Reception

COCKTAIL RECEPTION MENU

Available for parties of 30 or more. Includes a two-hour food service.

Soufflée Potatoes
The classic Antoine's puffed potatoes.

Oyster Canapés
Oysters seasoned, breaded and buttered to form a rich baked canapé hot from the oven.

Shrimp Canapés
Shrimp seasoned, breaded and buttered to form a rich baked canapé hot from the oven.

Oysters Foch on Toast Points
Fried oysters on toast points with pâté with a rich Colbert sauce.

Crawfish Cardinal in a Pastry Shell
Crawfish tails in a white wine sauce served in a pastry shell.

Shrimp Rémoulade on Toast Points
Boiled Louisiana shrimp served cold in Antoine's unique Remoulade dressing served on toast points.

Garlic Shrimp on Toast Points
Louisiana shrimp sautéed in a rich creamy garlic butter sauce served on toast points.

Creamed Spinach in a Pastry Shell
Spinach in a light cream sauce with onion, garlic and romano cheese baked in a puff pastry shell.

BUFFET RECEPTION MENU - PASSED ITEMS

Includes a two-hour food service.

Oyster Foch
Fried Louisiana gulf oysters on toast buttered with paté, topped with a Colbert sauce.

Shrimp Canapés
Shrimp seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation.

Creamed Spinach in a Puff Pastry Shell
Spinach in a light cream sauce with onion, garlic and romano cheese baked in a puff pastry shell.

Soufflée Potatoes
The classic Antoine's fried puffed potato.

BUFFET RECEPTION MENU - PLATED ITEMS

Includes a two-hour food service.

Shrimp Rémoulade
Chilled Louisiana gulf shrimp in Antoine's unique rémoulade dressing.

Crabmeat Ravigote
Lump crabmeat served chilled in a creamy créole mayonnaise dressing.

Oyster Rockefeller
Louisiana gulf oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.

Marinated Crab Claws

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

Filet de Gulf Poisson Amandine
Fried filet of gulf fish du jour topped with toasted sliced almonds and a hot butter meunière sauce.

Cold Sliced Chateaubriand
Grilled center cut tenderloin of beef, served with potatoes, sautéed mushrooms, and Antoine's Marchand de Vin and Bearnaise sauces.

Toasted French Bread

Fruit and Cheese Platter
Seasonal fruits, Roquefort, Camembert, Port Salut Cheeses.

Pecan Bread Pudding
A cinnamon, golden raisin and pécan bread pudding topped with a warm rum sauce.

Book a Private Event

 

 

 

 

LUNCH
Monday – Saturday | 11:30 a.m. – 2 p.m.

JAZZ BRUNCH
Sunday | 10:30 a.m. – 2 p.m.

DINNER
Monday – Saturday | 5:30 p.m. – 9 p.m.