Arnaud's
Our signature dish. Gulf shrimp marinated in our famous tangy Creole Remoulade Sauce
Chilled, select, fresh Louisiana oysters with Mignonette or Cocktail Sauce
Tantalizingly seasoned. Served with smoked onion, apple relish and Arnaud’s Creole Mustard
Drizzled with Arnaud's Sauce
Served with lemon vinaigrette
With your choice of dressing
With your choice of dressing
With lemon vinaigrette
Center Stage - Arnaud’s Style
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.
Louisiana crabmeat and shrimp, rice stick noodles, fresh cilantro, iceberg lettuce and seasonings rolled in rice wrapper. Served with a spicy Peanut Sauce.
Fresh California avocado halves filled with Gulf shrimp tossed in Thousand Island dressing. Served over baby greens drizzled with lemon vinaigrette.
Fresh Louisiana crabmeat tossed in a Creole Mustardbased Sauce. Served with chilled slices of hearts of palm, cucumber, tomato, avocado and artichoke leaves.
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.
Romaine and radicchio with poached chicken, avocado, bacon and blue cheese. Tossed with lemon vinaigrette.
Gulf shrimp, garlic, extra virgin olive oil and Parmesan cheese
Fried softshell with Beurre Blanc Sauce, a touch of chili pepper oil and crispy leek, potato and carrot frizzles
Sautéed fresh Louisiana lump crabmeat cakes accented with Creole Sauce
Crisply fried fresh Louisiana oysters, smoked bacon, Marchand de Vin Sauce and grilled eggplant rounds
Deep-fried fillet with Arnaud’s famous Meunière Sauce, Brabant potatoes and fresh baby green beans
Served with Creole salsa, potato and vegetable du jour
Crisply fried guacamole nestled between two slices of seared Gulf tuna. Topped with sautéed asparagus tips and Wasabi Caviar Sauce
Sautéed chicken breast with Marchand de Vin and Béarnaise Sauces, spicy Cajun ham, fresh mushrooms and crunchy potatoes
Served with crunchy French fries
Served with your choice of Béarnaise, Charlemond or Marchand de Vin Sauce and sautéed baby vegetables
Sautéed baby veal medallions with Fettucine Primavera
Sautéed hickory-smoked pork tenderloin served with truffled mashed potatoes and Pepper Jelly Mustard Sauce
| Shrimp Arnaud | Trout Meuniére | Caramel Custard | Coffee or Tea
Our Signature Dish. Gulf shrimp marinated in our famous tangy Creole Remoulade Sauce.
Succulent Louisiana crabmeat, baked in a delicate Cheese Sauce
Burgundy snails baked individually in ceramic pots with garlic-herb butter and a dash of Pernod. Capped with flaky pastry
House hickory-smoked fresh Gulf pompano, accompanied by sour cream, capers and onions
Peeled Louisiana Crab Claws simmered in Provence’s unique blend of butter, fresh garlic and parsley with a dash of Pernod
Tantalizingly seasoned. Served with smoked onion and apple relish and Arnaud’s own Creole Mustard.
Baked fresh mushroom caps stuffed with grapes and Boursin cheese encrusted in fresh Parmigiano- Reggiano
An Arnaud’s Original. Shrimp, mushrooms, green onions, herbs and seasonings in a White Wine Sauce.
Artichoke hearts, garlic, fresh Parmigiano-Reggiano and extra-virgin olive oil
Bacon, pimento, green onion and bell pepper
The Essence of Creole. Eggplant and andouille sausage.
Our Version of the Classic. Fresh spinach and bacon with a touch of Pernod.
One each of our baked oysters
Chilled, select, fresh Louisiana oysters with Mignonette or Cocktail Sauce
Gulf shrimp simmered in a spicy Tomato Sauce with Creole vegetables. Served with rice Pilaf.
Sautéed fresh Louisiana crabmeat cakes accented with Creole Sauce
Sautéed and brandy-flamed in a Lobster Sauce. Served with Jasmine rice.
Delectable Louisiana crabmeat and mushrooms baked in puff pastry. Served with White Wine Sauce
Crisply fried and topped with Pernod-infused garlic-herb butter
Sautéed fillet topped with fresh Louisiana crabmeat
Grilled fillet topped with fresh tomatoes, basil, extra-virgin olive oil, garlic and Calamata olives
Crisply fried fillet served with Arnaud’s Famous Creole Meunière Sauce
Crisply fried almond-crusted fillet. Topped with sliced almonds and Lemon Butter Sauce.
Sautéed fillet topped with Gulf shrimp and tomatoes, seasoned with garlic, fresh herbs and crushed chili peppers
Grilled skin-on fillet brushed with extra-virgin olive oil, lemon, garlic and fresh herbs
Two baby pompano fillets and scallop mousse baked in flaky puff pastry. Served on a bed of Green Peppercorn Cream Sauce
A Creole classic. Poached chicken breast topped with Béarnaise Sauce. Served on Canadian bacon over Bordelaise Sauce
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.
Oven-roasted with a classic Véronique Sauce. Served with wild rice and water chestnut dressing.
Served medium rare with a blueberry-infused Port Wine Sauce and marinated blueberries
Sautéed and served in a Wild Mushroom Sauce. Accompanied by savory risotto and a bouquetière of sautéed baby vegetables.
Seared pepper-studded center-cut filet with classic French Brandy Cream Sauce. Served with sautéed baby vegetables.
Sautéed and stuffed with fried plump Louisiana oysters. Served with Creole Sauce Robert.
A Sampler of Our Specialties. Veal Chantal, Creole Crabcake and Crawfish O’Connor.
Grilled center-cut filet in a rich Mushroom Sauce, topped with Béarnaise Sauce
Panéed Sweetbread medallions served with a classic Meunière Sauce and capers
Charbroiled and served with Provençale tomato, haricots vert and your choice of Marchand de Vin or Béarnaise Sauce
A Local Favorite. Fried and seasoned cubed potatoes
Our magic puffed potatoes served with Béarnaise Sauce
Portobello, Shiitake and Oyster mushrooms, cream, seasoned breadcrumbs and Parmigiano- Reggiano cheese
Stewed with tomatoes, ham and Creole seasonings
Boston, Iceberg, Romaine lettuces and Watercress with your choice of dressing
Assorted baby greens served with Creole Mustard Vinaigrette Dressing
With roasted walnuts, blue cheese and Lemon Vinaigrette dressing
Romaine lettuce with Caesar dressing
Our Signature dish. Fresh Gulf shrimp marinated in our famous tangy Creole Remoulade Sauce
Fresh baked mushroom caps stuffed with grapes and savory Boursin cheese encrusted in fresh Parmigiano- Reggiano
With your choice of dressing
Gulf shrimp simmered in a spicy Tomato Sauce with Creole vegetables. Served over rice pilaf
Crisply fried almond-crusted fillet of speckled trout. Topped with sliced almonds and Lemon Butter Sauce
Poached chicken breast topped with Béarnaise Sauce and baked ham over Bordelaise Sauce
Sautéed five ounce filet stuffed with fried oysters. Served with Creole Sauce Robert
Fresh strawberries marinated in a Port Wine Sauce. Served over vanilla ice cream and topped with whipped cream
A rich blend of imported dark chocolate
A traditional Creole breakfast starter. Sugared Creole cream cheese with seasonal fresh fruit.
Our signature dish. Gulf shrimp marinated in our famous tangy Creole Remoulade Sauce.
Topped with strawberry and blueberry compotes and served with sugar cane syrup
Seasonal fresh fruit sweetened with sugar and drizzled with Cointreau
Chilled, select, fresh Louisiana oysters with Mignonette or Cocktail Sauce
Poached eggs, house-smoked fresh Gulf pompano on English Muffins with dill-infused Hollandaise Sauce
The classic. Poached eggs and Canadian bacon on English Muffins with Hollandaise Sauce.
Fresh Shiitake, Portobello and Button mushrooms sautéed with shallots. Served with crunchy potato shoestrings.
Louisiana crawfish tails sautéed and brandy-flamed in a hearty Lobster Sauce with fragrant jasmine rice
Sautéed fresh Louisiana lump crabmeat cakes accented with Creole Sauce
Topped with Blue Cheese Cream Sauce and roasted pecans. Served with crispy fries.
A local favorite. Flash-seared baby veal scaloppine braised in a rich Vegetable Sauce. Served with cheese grits.
Poached eggs over artichoke bottoms and creamed baby spinach with Hollandaise Sauce
Poached eggs, Canadian bacon and tomato on French Bread crostini with Hollandaise and Marchand de Vin Sauces
Fresh Louisiana lump crabmeat, Brie and cream cheese, eggs, cream, fresh vegetables, herbs and spices. Served with a Sherry-infused Cream Sauce.
Gulf shrimp sautéed in garlic butter with peas, crisp Brabant potatoes and fresh mushrooms
Fried softshell with Beurre Blanc Sauce, a touch of chili pepper oil and crispy leek, potato and carrot frizzles
Sautéed hickory-smoked pork tenderloin served with truffled mashed potatoes and Pepper Jelly Mustard Sauce
Poached eggs, grilled Louisiana country sausage on English muffins with Creole Sauce
Select any two poached eggs
Savory Parmigiano-Reggiano, Mozzarella and Chèvre cheeses, Pancetta, vine-ripened tomatoes and a soupçon of truffle oil. Served with crunchy potato shoestrings.
Crisply fried fresh Louisiana oysters, smoked bacon, Marchand de Vin Sauce and grilled eggplant rounds
Deep-fried fillet of the freshest fish available with Arnaud’s Famous Meunière Sauce, Brabant potatoes and fresh baby green beans
Sautéed chicken breast with Marchand de Vin and Béarnaise Sauces, spicy Cajun ham, fresh mushrooms and crunchy potatoes
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
A flourless chocolate cake featuring Belgian dark chocolates and espresso
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
A local favorite
Arnaud's famous cap bread, rum-soaked raisins and custard with warm Walker's Imperial Bourbon Sauce
French vanilla, chocolate, strawberry, pistachio, praline and peppermint
Crêpes sautéed in butter, orange and lemon juice with orange and lemon zest. Flamed tableside with orange liqueur and brandy.
A rich custard topped with a burnt sugar crust
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