Anatole

Name: Anatole
Address: 600 St. Charles Ave., 70130, LA, 70130
Telephone: 504-274-0105

600 St. Charles Ave., New Orleans, LA 70130, US

• Monday: 11:00AM-9:00PM •Tuesday: 11:00AM-9:00PM •Wednesday: 11:00AM-9:00PM •Thursday: 11:00AM-9:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •

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Deals & Coupons

Details

Cuisine: Contemporary Louisiana, Creole
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Bar Menu

Bar Items

Bruchetta

Toasted croutons topped with diced Roma tomatoes, olive oil, onions, garlic, and basil.

Nachos with Shrimp

Corn tortilla chips covered with melted Monterey Jack and cheddar cheeses, jalapeño peppers, and fried gulf shrimp.

Smooth Chicken Biver Pate

With Truffles

Roast Sirloin of Beef

Thinly sliced, served with chili and cilantro dipping sauce.

Chef's Assortment of Fine Cheeses

With roasted pecans

Deep Fried Creole Crab Balls

With spicy Creole dressing

Salmon Gravlox

Crued with fresh dill, sea salt, and spices and served with Swedish dill sauce.

Lunch Menu

Appetizers

Chilled Jumbo Lump Crabmeat

Tossed in a light lemon pepper dressing

Salmon Gravlox

Atlantic salmon cured with fresh dill, sea salt and spices, served with a Swedish dill sauce.

Bruchetta

Toasted croutons topped with diced Roma tomatoes, olive oil, onions, garlic, and basil.

Maine Diver Scallops

Seared in virgin olive oil and served atop wild mushroom duxcelles.

Soups

Wild Mushroom Bisque

With jumbo lump crabmeat and Cognac

Gumbo a la Creole

Gulf shrimp, crabmeat, okra and tomatoes, simmered in a rich crab stock with dark Creole roux.

Onion Soup Au Gratin

With Gruyere cheese

Salads

Curly Endive

Tossed with vanilla vinegar and topped with goat cheese.

Greek Village Salad

Crisp lettuce, diced cucumbers, tomatoes, olives, and feta cheese

Mixed Field Greens

Roma tomatoes, roasted pecans and dried cherries, balsamic vinaigrette

Salad St. Charles

Roast chicken, apple smoked bacon, ripe avocado and aged Stilton cheese with cool mixed greens.

Tuna Salad Nicoise

Grilled yellow fin tuna, hard boiled eggs, potatoes, haricot vert, capers and anchovies, aged red wine vinegar and extra virgin olive oil.

Roast Sirloin of Beef

Thinly sliced and served over arugula and mixed greens, cilantro and chile dressing.

Thai Chicken Salad

Chicken breast marinated with ginger and lime, served over mixed greens with Napa cabbage and rice noodles, lime and miso dressing.

Sandwiches

BLT

Crisp apple-smoked bacon, lettuce and tomato, on toasted brioche.

Grilled Sirloin Steak

Thinly sliced sirloin served on ciabatta with whole grain mustard.

New Orleans Club

Smoked turkey, apple-smoked bacon, lettuce and tomatoes, served on French bread.

Shrimp Po-Boy

Fried Gulf of Mexico shrimp on buttered French bread.

Hamburger

Fresh ground chuck cooked over an open flame, choice of aged cheddar or blue cheese, served on a sesame bun.

Lunch specialties

Prime Aged Filet of Beef Tenderloin

Cooked over an open flame, served with chateau potatoes and seasonal vegetables, sauce Bérnaise.

Ruprecht Farms All Natural New York Strip

Charboiled and served with grilled asparagus

Maine Diver Scallops

Seared in virgin olive oil, served atop wild mushrooms duxcelles, tarragon lemon butter sauce.

Grilled Filet of Atlantic Salmon

Served over grilled vine-ripened tomatoes and asparagus, fresh basil chiffonage.

Barataria Bay Crabcakes

Jumbo lump crabmeat seasoned with Creole herbs, and pan fried to a golden brown.

Sauté of Shrimp Grand Isle

Large Gulf of Mexico shrimp sautéed in a light batter of egg and fine herbs, lemon and garlic sauce beurre menuiere.

Organic Chicken Breast

Seared in a porchini crust and served over a sauté of tomatoes and wild mushroom ravioli in a light chicken stock.

Chef's Selection of Filet of Mexico Fish

Dinner

Appetizers

Maine Sea Scallops

Pan seared in truffle oil, served over wild mushroom duxcelles.

Chilled Tumbo Bump Crabmeat

Tossed in a light lemon pepper dressing.

Sauté of Gulf Shrimp

With fine herbs and Cognac

Salmon Gravlox

Atlantic Salmon cured with fresh dill, sea salt and spices, served with a Swedish dill sauce.

Speck Alto Adige Ham

Cured in the mountain air of Northern Italy, thinly sliced and simply dressed with extra virgin olive oil and cracked pepper.

Bruchetta

Toasted croutons topped with diced Roma tomatoes, olive oil, onions, garlic and basil.

Soups

Wild Mushroom Bisque

With jumbo lump crabmeat and Cognac.

Gumbo a la Creole

Gulf shrimp, crabmeat, okra and tomatoes, simmered in a rich crab stock with dark Creole roux.

Onion Soup Au Gratin

With Gruyere cheese.

Salads

Curly Endive

Tossed with vanilla vinegar and topped with goat cheese.

Greek Village Salad

Crisp lettuce, diced cucumbers, tomatoes, olives, and feta cheese.

Mixed Field Greens

Roma tomatoes, roasted pecans and dried cherries, balsamic vinaigrette.

Anatole Crabmeat Salad

Jumbo lump crabmeat served over crisp chilled lettuce with a spicy Creole dressing.

Main Courses

Prime Aged Filet of Beef Tenderloin

Cooked over an open flame, served with chateau potatoes and seasonal vegetables, sauce Bernaise.

Prime Aged Bone-In Strip

Pan roasted with fresh garlic and thyme, finished in a rich Bordelaise sauce, served with roasted potatoes and seasonal vegetables.

Ruprecht Farms All Natural New York Strip

Charbroiled and served with grilled asparagus.

Prime Aged Ribeye Steak

Grilled with black pepper, served with Yukon Gold mashed potatoes and seasonal vegetables.

Prime filet Mignon

Pan fried with five peppercorns, flamed in Cognac and finished with cream and demi-glace.

Roast Loin of Lamb

Marinated with orange zest, fresh thyme and honey, accompanied with garlic roasted potatoes and seasonal vegetables.

Sauté of Shrimp Grand Isle

Large Gulf of Mexico shrimp sautéed in a light batter of egg and fine herbs, lemon and garlic sauce buerre menueire.

Organic Chicken Breast

Seared in a porcini crust, served over a sauté of tomatoes and wild mushroom ravioli in a light chicken stock.

Main Diver Scallops

Seared in virgin olive oil, served atop wild mushroom duxcelles with tarragon lemon butter sauce.

Grilled Filet of Atlantic Salmon

Served over grilled vine-ripened tomatoes, asparagus, and fresh basil chiffonage.

Anatole

Reviews 0

Deals & Coupons

Details

Bruchetta

Nachos with Shrimp

Smooth Chicken Biver Pate

Roast Sirloin of Beef

Chef's Assortment of Fine Cheeses

Deep Fried Creole Crab Balls

Salmon Gravlox

Chilled Jumbo Lump Crabmeat

Salmon Gravlox

Bruchetta

Maine Diver Scallops

Wild Mushroom Bisque

Gumbo a la Creole

Onion Soup Au Gratin

Curly Endive

Greek Village Salad

Mixed Field Greens

Salad St. Charles

Tuna Salad Nicoise

Roast Sirloin of Beef

Thai Chicken Salad

BLT

Grilled Sirloin Steak

New Orleans Club

Shrimp Po-Boy

Hamburger

Prime Aged Filet of Beef Tenderloin

Ruprecht Farms All Natural New York Strip

Maine Diver Scallops

Grilled Filet of Atlantic Salmon

Barataria Bay Crabcakes

Sauté of Shrimp Grand Isle

Organic Chicken Breast

Chef's Selection of Filet of Mexico Fish

Maine Sea Scallops

Chilled Tumbo Bump Crabmeat

Sauté of Gulf Shrimp

Salmon Gravlox

Speck Alto Adige Ham

Bruchetta

Wild Mushroom Bisque

Gumbo a la Creole

Onion Soup Au Gratin

Curly Endive

Greek Village Salad

Mixed Field Greens

Anatole Crabmeat Salad

Prime Aged Filet of Beef Tenderloin

Prime Aged Bone-In Strip

Ruprecht Farms All Natural New York Strip

Prime Aged Ribeye Steak

Prime filet Mignon

Roast Loin of Lamb

Sauté of Shrimp Grand Isle

Organic Chicken Breast

Main Diver Scallops

Grilled Filet of Atlantic Salmon

Barataria Bay Crabcakes

Chef's Selection of Gulf of Mexico Fish

Praline Chocolate Tuille

Mango Sorbet

Cheesecake

Crème Brûlée

Fresh Strawberries with Cointreau

Fresh Vanilla Ice Cream with Madelines

Lemon Tart

Chocolate Terrine with Raspberry Coulis