Double dipped fried onion strips with a hermes sauce - a little spicy.

The classic antoine's fried puffed potatoes.

Fried pork rinds with creole seasoning and lightly drizzled with steen syrup.

Gulf crawfish tails in antoine's signature white wine tomato sauce - our creation!

6 charred Louisiana oysters with seasoned garlic, herb, butterand olive oil, topped with Romano cheese.

Lump crabmeat served cold in a delightfully seasoned dressing.

Traditional French cheese puff with Gruyere and sharp cheddar.

Boiled gulf shrimp served cold in antoine's unique remoulade dressing.

Grilled sausage served with creole mustard.

A wedge of iceberg lettuce with cherry tomatoes, carrots, baconand walnuts topped with Roquefort dressing.

Tossed greens with shredded carrots, golden raisins, grapesand crumbled Roquefort with a marmalade vinaigrette.

Gulf crawfish reduced to a rich bisque.

A sherry wine-laced alligator bisque.

Louisiana gumbo with blue crabs, oysters and gulf shrimp.

One fried soft shell crab on toasted French bread with regua sauce, lettuce and tomato.

Dressed with lettuce and tomato and served with marchand de vin sauce for dipping.

Fried oysters on toasted French bread with pate, lettuceand a rich colbert sauce, our own creation!