A well-seasoned sherry, wine-laced, alligator bisque.
Oyster baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers
Filet of trout smothered in a white wine, shrimp and oyster sauce and baked with a light bread and cheese gratinee.
A cinnamon and raisin pudding topped with a rum sauce.
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889.
Fresh Louisiana oysters baked on the half shell with a bacon and tomato sauce.
Fried oysters on toast buttered with paté de foie gras, served with a rich Colbert sauce -- our creation.
Snails in Antoine's presentation of the classic bourguignonne sauce
Snails basted and baked in a red wine and garlic sauce, crowned with a delicious mixture of cheeses and French bread crumbs
Boiled Louisiana shrimp served cold in Antoine's unique remoulade dressing
Cold boiled Louisiana shrimp served with a classic cocktail sauce
Lump crabmeat served cold in a delightfully seasoned dressing
Shrimp/Crawfish tails in a special white wine sauce with a hint of tomato -- our creation!
Large fresh sautéed mushroom buttons served on buttered toast
Lump crabmeat in a cream sauce sprinkled with a light cheese and French bread crumb mixture baked and browned in a casserole
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup
Fried filet of speckled trout with a lemon-butter sauce
Fried filet of trout with toasted sliced almonds and a lemon-butter sauce
Grilled trout with lump crabmeat sautéed in butter
Grilled or fried trout with crawfish tails/shrimp in a white wine sauce-our creation
Grilled filet of pompano
Grilled filet of pompano with lump crabmeat sautéed in butter
Grilled soft shell crabs served with hot melted butter
Soft shell crabs fried in a light batter, with hot melted butter
Soft shell crabs grilled or fried in a light batter with hot melted butter and toasted sliced almonds
Chicken breast sautéed with fresh mushrooms and garlic
Grilled chicken breast served with Antoine's original Rochambeau sauce and a rich Béarnaise over a slice of baked ham
Prime center cut lamb chops grilled and served with mint jelly
Prime tenderloin tips with Marchand de Vin sauce
Grilled centercut of prime tenderloin
Centercut tenderloin of beef for two, served with Centercut tenderloin of beef for two, served with Antoine's special fried potatoes and sauces (Marchand de Vin, Bernaise, and sauteed mushrooms)
A unique combination of sweet brown pineapple sauce and a rich Béarnaise-a favorite with lamb or beef-our creation
Sliced fresh mushrooms sautéed in a butter sauce
Antoine's presentation of a classic red wine sauce
A variation of Hollandaise sauce, flavored with tarragon
Traditional garlic butter sauce
Spinach in a light cream sauce
Steamed broccoli with Hollandaise sauce
Steamed fresh asparagus with butter
Diced potatoes fried and served with melted butter
The classic Antoine's fried puffed potatoes
Glazed carrots served with hot melted butter
A delightful blend of five favorite greens and tomatoes served with a choice of dressings
Head of lettuce salad with a rich Roquefort dressing
Hearts of palm on a bed of lettuce with tomato wedges and vinaigrette
Mixed greens tossed with artichoke, asparagus, tomato and hearts of palm with a choice of dressings
Antoine's very special presentation of Baked Alaska for two
Vanilla ice cream on a light toasted meringue draped with chocolate fudge sauce
A favorite concoction of a candied peach slices, vanilla ice cream, raspberry sauce, and chopped toasted almonds
Vanilla, chocolate, or strawberry ice cream
Sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream
Chocolate mousse with whipped cream
Rich chocolate layer cake with a raspberry base
Antoine's creation of hot spiced coffee flamed at your table with brandy-our creation!
Antoine's dark French roast
French roast coffee with hot milk
Hot orange Pekoe tea
Menu for Antoine's Restaurant provided by Allmenus.com
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