Shrimp Arnaud

Our signature dish. Gulf shrimp marinated in our famous tangy Creole Remoulade Sauce

Oysters on the Half Shell

Chilled, select, fresh Louisiana oysters with Mignonette or Cocktail Sauce

Louisiana Alligator Sausage

Tantalizingly seasoned. Served with smoked onion, apple relish and Arnaud’s Creole Mustard

The Count's Deviled Eggs

Drizzled with Arnaud's Sauce

Chilled Fresh Asparagus or Whole Artichoke

Served with lemon vinaigrette

Seafood Gumbo

Shrimp Bisque

Turtle Soup

Chilled Gazpacho

Chilled Vichyssoise

Chilled Cucumber

Assorted Greens

With your choice of dressing

Hearts of Palm

With your choice of dressing

Cucumber & Tomato

With lemon vinaigrette

Refreshing Summer Salads

Center Stage - Arnaud’s Style

French Market Salad

Garden fresh tomatoes, cucumbers, green onions, red, green and yellow peppers. Tossed in a delicate dressing of extra-virgin olive oil and freshlysqueezed lemon juice with a soupçon of garlic. Served with Tomato Caponata and Eggplant Caponata Crostini.

Crabmeat and Shrimp Egg Rolls

Louisiana crabmeat and shrimp, rice stick noodles, fresh cilantro, iceberg lettuce and seasonings rolled in rice wrapper. Served with a spicy Peanut Sauce.

Shrimp Salad

Fresh California avocado halves filled with Gulf shrimp tossed in Thousand Island dressing. Served over baby greens drizzled with lemon vinaigrette.

Crabmeat Ravigotte

Fresh Louisiana crabmeat tossed in a Creole Mustardbased Sauce. Served with chilled slices of hearts of palm, cucumber, tomato, avocado and artichoke leaves.

Mr. Dickey’s Salad

Garden fresh baby spinach, assorted vegetables, golden raisins, sundried tomatoes, spiced pecans and Stilton cheese tossed in a pepper jelly infused balsamic vinaigrette. Topped with a grilled cilantro and lime juice marinated chicken breast.

Arnaud’s Cobb Salad

Romaine and radicchio with poached chicken, avocado, bacon and blue cheese. Tossed with lemon vinaigrette.

Linguine San Remo

Gulf shrimp, garlic, extra virgin olive oil and Parmesan cheese

Softshell Crab Sidney

Fried softshell with Beurre Blanc Sauce, a touch of chili pepper oil and crispy leek, potato and carrot frizzles

Creole Crab Cakes

Sautéed fresh Louisiana lump crabmeat cakes accented with Creole Sauce

Oysters en Brochette

Crisply fried fresh Louisiana oysters, smoked bacon, Marchand de Vin Sauce and grilled eggplant rounds

Speckled Trout Meunière

Deep-fried fillet with Arnaud’s famous Meunière Sauce, Brabant potatoes and fresh baby green beans

Grilled Seasonal Fish

Served with Creole salsa, potato and vegetable du jour

Tuna Napoleon

Crisply fried guacamole nestled between two slices of seared Gulf tuna. Topped with sautéed asparagus tips and Wasabi Caviar Sauce

Chicken Pontalba

Sautéed chicken breast with Marchand de Vin and Béarnaise Sauces, spicy Cajun ham, fresh mushrooms and crunchy potatoes

Steak Tartare

Served with crunchy French fries

Filet Mignon

Served with your choice of Béarnaise, Charlemond or Marchand de Vin Sauce and sautéed baby vegetables

Panéed Veal Victoria

Sautéed baby veal medallions with Fettucine Primavera

Smoked Pork Tenderloin

Sautéed hickory-smoked pork tenderloin served with truffled mashed potatoes and Pepper Jelly Mustard Sauce

Arnaud’s Creole Classic

| Shrimp Arnaud | Trout Meuniére | Caramel Custard | Coffee or Tea

SHRIMP ARNAUD

Our Signature Dish. Gulf shrimp marinated in our famous tangy Creole Remoulade Sauce.

CRABMEAT PRENTISS

Succulent Louisiana crabmeat, baked in a delicate Cheese Sauce

ESCARGOTS EN CASSEROLE

Burgundy snails baked individually in ceramic pots with garlic-herb butter and a dash of Pernod. Capped with flaky pastry

SMOKED POMPANO BOURGEOIS

House hickory-smoked fresh Gulf pompano, accompanied by sour cream, capers and onions

CRAB CLAWS PROVENÇALE

Peeled Louisiana Crab Claws simmered in Provence’s unique blend of butter, fresh garlic and parsley with a dash of Pernod

ALLIGATOR SAUSAGE

Tantalizingly seasoned. Served with smoked onion and apple relish and Arnaud’s own Creole Mustard.

MUSHROOMS VÉRONIQUE

Baked fresh mushroom caps stuffed with grapes and Boursin cheese encrusted in fresh Parmigiano- Reggiano

OYSTERS BIENVILLE

An Arnaud’s Original. Shrimp, mushrooms, green onions, herbs and seasonings in a White Wine Sauce.

OYSTERS KATHRYN

Artichoke hearts, garlic, fresh Parmigiano-Reggiano and extra-virgin olive oil

OYSTERS SUZETTE

Bacon, pimento, green onion and bell pepper

OYSTERS OHAN

The Essence of Creole. Eggplant and andouille sausage.

OYSTERS ROCKEFELLER

Our Version of the Classic. Fresh spinach and bacon with a touch of Pernod.

OYSTERS ARNAUD

One each of our baked oysters

OYSTERS ON THE HALF SHELL

Chilled, select, fresh Louisiana oysters with Mignonette or Cocktail Sauce

TURTLE SOUP

SOUP DU JOUR

SHRIMP BISQUE

SEAFOOD GUMBO

SHRIMP CREOLE

Gulf shrimp simmered in a spicy Tomato Sauce with Creole vegetables. Served with rice Pilaf.

CREOLE CRABCAKES

Sautéed fresh Louisiana crabmeat cakes accented with Creole Sauce

CRAWFISH O’CONNOR

Sautéed and brandy-flamed in a Lobster Sauce. Served with Jasmine rice.

CRABMEAT KAREN

Delectable Louisiana crabmeat and mushrooms baked in puff pastry. Served with White Wine Sauce

FROGS LEGS PROVENÇALE

Crisply fried and topped with Pernod-infused garlic-herb butter

GULF SNAPPER PONTCHARTRAIN

Sautéed fillet topped with fresh Louisiana crabmeat

GULF SNAPPER MITCHELL

Grilled fillet topped with fresh tomatoes, basil, extra-virgin olive oil, garlic and Calamata olives

SPECKLED TROUT MEUNIÈRE

Crisply fried fillet served with Arnaud’s Famous Creole Meunière Sauce

SPECKLED TROUT AMANDINE

Crisply fried almond-crusted fillet. Topped with sliced almonds and Lemon Butter Sauce.

POMPANO DUARTE

Sautéed fillet topped with Gulf shrimp and tomatoes, seasoned with garlic, fresh herbs and crushed chili peppers

POMPANO DAVID

Grilled skin-on fillet brushed with extra-virgin olive oil, lemon, garlic and fresh herbs

POMPANO EN CROUTE

Two baby pompano fillets and scallop mousse baked in flaky puff pastry. Served on a bed of Green Peppercorn Cream Sauce

BREAST OF CHICKEN ROCHAMBEAU

A Creole classic. Poached chicken breast topped with Béarnaise Sauce. Served on Canadian bacon over Bordelaise Sauce

ROAST LOUISIANA QUAIL ELZEY

Partially deboned and filled with Foie Gras Mousse and Mushroom Duxelle. Wrapped with countrysmoked bacon and served on a bed of Truffle-infused Bordelaise Sauce.

ROCK CORNISH GAME HEN WHITECLOUD

Oven-roasted with a classic Véronique Sauce. Served with wild rice and water chestnut dressing.

BREAST OF DUCK ELLEN

Served medium rare with a blueberry-infused Port Wine Sauce and marinated blueberries

VEAL TOURNEDOS CHANTAL

Sautéed and served in a Wild Mushroom Sauce. Accompanied by savory risotto and a bouquetière of sautéed baby vegetables.

FILET MIGNON AU POIVRE

Seared pepper-studded center-cut filet with classic French Brandy Cream Sauce. Served with sautéed baby vegetables.

PETIT FILET LAFITTE

Sautéed and stuffed with fried plump Louisiana oysters. Served with Creole Sauce Robert.

VEAL WOHL

A Sampler of Our Specialties. Veal Chantal, Creole Crabcake and Crawfish O’Connor.

FILET MIGNON CHARLEMOND

Grilled center-cut filet in a rich Mushroom Sauce, topped with Béarnaise Sauce

SWEETBREADS SINS

Panéed Sweetbread medallions served with a classic Meunière Sauce and capers

PRIME NEW YORK STRIP

Charbroiled and served with Provençale tomato, haricots vert and your choice of Marchand de Vin or Béarnaise Sauce

BRABANT POTATOES

A Local Favorite. Fried and seasoned cubed potatoes

SOUFFLE POTATOES

Our magic puffed potatoes served with Béarnaise Sauce

CREAMED SPINACH

ASPARAGUS HOLLANDAISE

SAUTÉED WILD MUSHROOMS

Portobello, Shiitake and Oyster mushrooms, cream, seasoned breadcrumbs and Parmigiano- Reggiano cheese

SMOTHERED OKRA

Stewed with tomatoes, ham and Creole seasonings

SAUTÉED BABY VEGETABLES

ASSORTED GREENS

Boston, Iceberg, Romaine lettuces and Watercress with your choice of dressing

ARNAUD SALAD

Assorted baby greens served with Creole Mustard Vinaigrette Dressing

BELGIAN ENDIVE

With roasted walnuts, blue cheese and Lemon Vinaigrette dressing

CAESAR

Romaine lettuce with Caesar dressing

SHRIMP ARNAUD

Our Signature dish. Fresh Gulf shrimp marinated in our famous tangy Creole Remoulade Sauce

MUSHROOMS VERONIQUE

Fresh baked mushroom caps stuffed with grapes and savory Boursin cheese encrusted in fresh Parmigiano- Reggiano

NEW ORLEANS SEAFOOD GUMBO

TURTLE SOUP

ASSORTED FRESH GREENS

With your choice of dressing

SHRIMP CREOLE

Gulf shrimp simmered in a spicy Tomato Sauce with Creole vegetables. Served over rice pilaf

SPECKLED TROUT AMANDINE

Crisply fried almond-crusted fillet of speckled trout. Topped with sliced almonds and Lemon Butter Sauce

BREAST OF CHICKEN ROCHAMBEAU

Poached chicken breast topped with Béarnaise Sauce and baked ham over Bordelaise Sauce

PETIT FILET LAFITTE

Sautéed five ounce filet stuffed with fried oysters. Served with Creole Sauce Robert

CARAMEL CUSTARD

STRAWBERRIES ARNAUD

Fresh strawberries marinated in a Port Wine Sauce. Served over vanilla ice cream and topped with whipped cream

CHOCOLATE DEVASTATION

A rich blend of imported dark chocolate

CREOLE CREAM CHEESE EVANGELINE

A traditional Creole breakfast starter. Sugared Creole cream cheese with seasonal fresh fruit.

SHRIMP ARNAUD

Our signature dish. Gulf shrimp marinated in our famous tangy Creole Remoulade Sauce.

BELGIAN WAFFLE

Topped with strawberry and blueberry compotes and served with sugar cane syrup

CHILLED FRUIT COCKTAIL

Seasonal fresh fruit sweetened with sugar and drizzled with Cointreau

OYSTERS ON THE HALF SHELL

Chilled, select, fresh Louisiana oysters with Mignonette or Cocktail Sauce

SOUP DU JOUR

SHRIMP BISQUE

TURTLE SOUP

NEW ORLEANS SEAFOOD GUMBO

Boston, Iceberg and Romaine lettuces with your choice of dressing

Eggs Fauteux

Poached eggs, house-smoked fresh Gulf pompano on English Muffins with dill-infused Hollandaise Sauce

Eggs Benedict

The classic. Poached eggs and Canadian bacon on English Muffins with Hollandaise Sauce.

Wild Mushroom Omelette

Fresh Shiitake, Portobello and Button mushrooms sautéed with shallots. Served with crunchy potato shoestrings.

Crawfish O'Connor (in season)

Louisiana crawfish tails sautéed and brandy-flamed in a hearty Lobster Sauce with fragrant jasmine rice

Creole Crabcakes

Sautéed fresh Louisiana lump crabmeat cakes accented with Creole Sauce

Petit Filet Mignon Bourgeois

Topped with Blue Cheese Cream Sauce and roasted pecans. Served with crispy fries.

GRILLADES AND GRITS

A local favorite. Flash-seared baby veal scaloppine braised in a rich Vegetable Sauce. Served with cheese grits.

Eggs Sardou

Poached eggs over artichoke bottoms and creamed baby spinach with Hollandaise Sauce

Eggs Hussarde

Poached eggs, Canadian bacon and tomato on French Bread crostini with Hollandaise and Marchand de Vin Sauces

Savory Crabmeat Cheesecake

Fresh Louisiana lump crabmeat, Brie and cream cheese, eggs, cream, fresh vegetables, herbs and spices. Served with a Sherry-infused Cream Sauce.

Shrimp Clemenceau

Gulf shrimp sautéed in garlic butter with peas, crisp Brabant potatoes and fresh mushrooms

SOFTSHELL CRAB SIDNEY

Fried softshell with Beurre Blanc Sauce, a touch of chili pepper oil and crispy leek, potato and carrot frizzles

Pork Tenderloin Robichaux

Sautéed hickory-smoked pork tenderloin served with truffled mashed potatoes and Pepper Jelly Mustard Sauce

Eggs Adrienne

Poached eggs, grilled Louisiana country sausage on English muffins with Creole Sauce

EGGS ARNAUD

Select any two poached eggs

Omelette au Fromage

Savory Parmigiano-Reggiano, Mozzarella and Chèvre cheeses, Pancetta, vine-ripened tomatoes and a soupçon of truffle oil. Served with crunchy potato shoestrings.

Oysters en Brochette

Crisply fried fresh Louisiana oysters, smoked bacon, Marchand de Vin Sauce and grilled eggplant rounds

Arnaud’s Gulf Fish Meunière

Deep-fried fillet of the freshest fish available with Arnaud’s Famous Meunière Sauce, Brabant potatoes and fresh baby green beans

Chicken Pontalba

Sautéed chicken breast with Marchand de Vin and Béarnaise Sauces, spicy Cajun ham, fresh mushrooms and crunchy potatoes

STRAWBERRIES ARNAUD

Fresh strawberries in a marinade of Port, red wine, spices, sugar cane syrup and citrus finished off with Brocato's French vanilla ice cream and whipped cream

Chocolate Devastation

A flourless chocolate cake featuring Belgian dark chocolates and espresso

Bananas Foster for two

A local favorite. Bananas sautéed in butter, cinnamon and brown sugar, flamed tableside with banana liqueur and dark rum and served over Brocato’s French vanilla ice cream

CARAMEL CUSTARD

A local favorite

BREAD PUDDING FITZMORRIS

Arnaud's famous cap bread, rum-soaked raisins and custard with warm Walker's Imperial Bourbon Sauce

Ice Cream

French vanilla, chocolate, strawberry, pistachio, praline and peppermint

Crêpes Suzette for two

Crêpes sautéed in butter, orange and lemon juice with orange and lemon zest. Flamed tableside with orange liqueur and brandy.

Crème Brûlée

A rich custard topped with a burnt sugar crust