Antoine's

Name: Antoine's
Address: 713 St. Louis St., 70130, LA, 70130
Telephone: 504-581-4422

713 St. Louis St., New Orleans, LA 70130, US

• Monday: 5:30PM-9:00PM •Thursday: 5:30PM-9:00PM •Friday: 5:30PM-9:00PM •Saturday: 5:30PM-9:00PM •Sunday: 11:00AM-2:30PM •

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Cuisine: Creole, French
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Smoking Allowed:

Dress Code: Upscale Casual
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A Sunday "Jazz" Brunch

Appetizers

Chair de crabes ravigote

Lump crabmeat served cold in a delightful seasoned dressing

Bisque d'ecrevisses/crevettes

Louisiana crawfish/shrimp reduced to a thick and well-seasoned soup

Gumbo creole

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

Crevettes Remoulade

Boiled Louisiana shrimp served cold in an Antoine's own Remoulade dressing

Huitres Rockefeller

Three oysters baked on the half shell with the original Rockefeller Sauce created by Antoine's in 1889.

Escargots a la Bordelaise

Snails basted and baked in a red wine garlic sauce served “au gratin”

Chair de crabes Champignons Hollandaise

Baked mushroom buttons stuffed with crabmeat dressing Antoine's served with Hollandaise Sauce

Legume

Pommes de terre soufflés

The classic Antoine’s fried puffed potatoes

Salade

Hearts of palm with Antoine's greens, red onions, shaved carrots, chopped walnuts, crumble Roquefort and vinaigrette

Entrées

Crabmeat Omelette

Shrimp Omelette

Cheese Omelette

Oeufs Benedict

Poached eggs over baked ham served with Antoine's rich Hollandaise

Oeufs Sardou

Poached eggs over steamed artichoke bottoms with Hollandaise Sauce

Oeufs Florentine

Poached eggs on a bed of creamed spinach with Hollandaise Sauce, it's served au gratin

Filet de truite amandine

Filet of fried trout with sliced toasted almonds and a lemon-butter sauce

Grillades & Grits

Creamy butter grits served with veal in a rich Espagnole sauce

Crab Cakes with Horseradish Sauce

Two sautéed crab cakes served with a creamy Creole horseradish sauce

Veal with Crabmeat

Panneed veal topped with lump crabmeat and mushrooms

Huitres en Brochette au Pecan Rice Pilaf

Fried oysters and bacon over a pecan rice pilaf with a Beurre Blanc sauce

Grilled Pork with Port Apple Sauce

Center cut pork loin grilled and served with brabant potatoes and a Port apple reduction

Strip Loin Butler Style Fruit-Aioli

Sliced grilled strip loin served with diced Butler Fruit and a garlic dressing

Petite Filet Marchand de Vin & Champignons

Petite tenderloin of beef with Antoine's famous red wine sauce and sliced mushrooms

Something for the younger diners

Pain Perdu “Lost Bread”

Antoine's version of French Toast with fruit

Poulet frits “Chicken Tenders”

Fried chicken breast strips with Brabant potatoes

Desserts

Pecan Bread Pudding/Rum Sauce

A raisin custard cinnamon pudding topped with a butter rum sauce

Gateau Chocolat d'Yvonne

Rich chocolate layer cake with a raspberry base

Gateau de Fromage Grandmere

A creamy baked cheese cake topped with a Strawberry/Frangelico sauce

Crème Renversée au Caramel

Our own heavy cream vanilla flavored baked caramel custard

Tourte au Roi

Warm pecan pie with vanilla ice cream and fruit of the day

Peche Melba

Candied peach slices, vanilla ice cream, raspberry sauce and chopped toasted almonds

Meringue Glacée Sauce Chocolat

Vanilla ice cream over baked meringue with chocolate fudge sauce and sliced toasted almonds

Omelette Alaska Antoine

Antoine's very special presentation of Baked Alaska for two | *Requires 24 hours advance notice*

café

café brulot diabolique

ANTOINE'S DINNER MENU

Appetizers

Huitres en coquille a la Rockefeller (notre creation)

Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.

Huitres Thermidor

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

Huitres a la Foch

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

Escargots a la Bourguignonne

Snails in Antoine's presentation of the classic bourguignonne sauce

Escargots a la Bordelaise

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

Crevettes remoulade

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

Cocktail aux crevettes

Cold boiled Louisiana shrimp served with a classic cocktail sauce

Chair de crabes ravigote

Lump crabmeat served cold in a delightfully seasoned dressing

Ecrevisses/Crevettes cardinal (de saison)

Shrimp/Crawfish tails in a special white wine sauce with a hint of tomato -- our creation!

Champignons sur toast

Large fresh sautéed mushroom buttons served on buttered toast

Chair de crabes au gratin

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

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

Bisque d'ecrevisses

Louisiana crawfish reduced to a thick, rich, and well-seasoned soup

Poissons

Filet de truite meuniere

Fried filet of speckled trout with a lemon-butter sauce

Filet de truite amandine

Fried filet of trout with toasted sliced almonds and a lemon-butter sauce

Filet de truite Pontchartrain

Grilled trout with lump crabmeat sautéed in butter

Filet de truite aux ecrevisses/crevettes cardinal (de saison)

Grilled or fried trout with crawfish tails/shrimp in a white wine sauce-our creation

Pompano grillé

Grilled filet of pompano

Pompano Pontchartrain

Grilled filet of pompano with lump crabmeat sautéed in butter.

Crabes mous grillés

Grilled soft shell crabs served with hot melted butter

Crabes mous frits

Soft shell crabs fried in a light batter, with a hot melted butter

Crabes mous amandine

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

Entrées

Poulet aux champignons

Chicken breast sautéed with fresh mushrooms and garlic

Poulet sauce Rochambeau

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

Prime center cut lamb chops grilled and served with mint jelly

Tips de filet en brochette Marchand de Vin

Prime tenderloin tips with Marchand de Vin sauce

Filet de boeuf nature

Grilled centercut of prime tenderloin

Chateaubriand

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

Sauces

Alciatore

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

Champignons

Fresh mushrooms in a rich red wine sauce

Marchand de Vin

Antoine's presentation of a classic red wine sauce.

Béarnaise

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

Demi-bordelaise

Traditional garlic butter sauce

Legumes

Epinards sauce crème

Spinach in a light cream sauce

Broccoli sauce Hollandaise (de saison)

Steamed broccoli with Hollandaise sauce

Asparagus au beurre (de saison)

Steamed fresh asparagus with butter

Pommes de terre brabant

Diced potatoes fried and served with melted butter

Pommes de terre soufflées

The classic Antoine’s fried puffed potatoes

Carottes au beurre

Glazed carrots served with hot melted butter

Salades

Salade Antoine

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

Salade de laitue au Roquefort

Head of lettuce salad with a rich Roquefort dressing

Salade de couer de palmier

Hearts of palm on a bed of lettuce with tomato wedges and vinaigrette

Salade combinaison

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

Desserts

Omelette Alaska Antoine

(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)

Meringue glacee sauce chocolat

Vanilla ice cream on a light toasted meringue draped with chocolate fudge sauce.

Peche Melba

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

Crème glacée

Vanilla, chocolate, or strawberry ice cream

Cerises jubilee

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

Mousse au chocolat

Chocolate mousse topped with whipped cream

Creme renversee au caramel

Caramel custard

Gateau chocolat d’Yvonne

Rich chocolate layer cake with a raspberry base