ANTOINE'S RESTAURANT
DINNER
Prellliers Courses
Appetizers
Huitres en coquille a la Rockefeller (notre creation) $12.00
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine' s in 1889.
Huitres Thermidor $12.00
Fresh Louisiana oysters baked on the half shell with a bacon and tomato sauce.
Huitres ala Foch $12.00
Fried oysters on toast buttered with pate de foie gras, served with
a rich Colbert sauce-our creation
Escargots a la.Bourguignonne $12.50
Snails in Antoine's presentation ofthe classic bourguignonne sauce
Escargots a la Bordelaise $12.50
Snails basted and baked in a red wine and garlic sauce, crowned with a delicious
mixture of cheeses and French bread crumbs.
Crevettes remoulade $11.50
Boiled Louisiana shrimp served cold in Antoine's unique remoulade dressing
Cocktail aux crevettes $11.00
Cold boiled Louisiana shrimp served with a classic cocktail sauce
Chair de crabes ravigote $17.50
Lump crabmeat served cold in a
delightfully seasoned dressing
Ecrevisses/Crevettes cardinal (de saison) $12.50
Shrimp/Crawfish tails in a special white wine sauce with
a hint of tomato-our creation!
Champignons sur toast $10.50
Large fresh sauteed mushroom buttons
served on buttered toast
POTAGES
Gombo creole $7.50/$8.50
A classic preparation of rich Louisiana gumbo
with blue crabs, oysters, and gulf shrimp
Bisque d'ecrevisses $7.75/$8.75
Louisiana crawfish reduced to a thick,
rich, and well-seasoned soup
Filet de truite meuniere $21.50
Fried filet of speckled trout
with a lemon-butter sauce
Filet de truite amandine $21.50
Fried filet of trout with toasted
sliced almonds and a lemon-butter sauce
Filet de truite Pontchartrain $30.25
Grilled trout with lump crabmeat sauteed in butter
Filet de truite aux ecrevisses/crevettes cardinal (de saison) $26.25
Grilled or fried trout with crawfish tails/shrimp in a white wine sauce-our creation
Pompano grille $28.00
Grilled filet of pompano
Pompano Pontchartrain $33.75
Grilled filet of pompano
with lump crabmeat sauteed in butter.
Crabes mous grilles $24.75
Grilled soft shell crabs served with hot melted butter
Crabes mous frits $24.75
Soft shell crabs fried in a light batter,
with a hot melted butter
Crabes mous am an dine $26.25
Soft shell crabs grilled or fried in a light batter
with hot melted butter and toasted sliced almonds
Poulet aux champignons $21.50
Chicken breast sauteed with fresh mushrooms and garlic
Poulet sauce Rochambeau $23.25
Grilled chicken breast grilled served with Antoine's original
Rochambeau sauce and a rich Beamaise
over a slice of baked ham
Cotelettes d'agneau grillees $33.25
Prime center cut lamb chops grilled and served with mint jelly
Tips de filet en brochette Marchand de Vin $26.50
Prime tenderloin tips with Marchand de Vin sauce
Filet de boeuf nature $38.50
Grilled centercut of prime tenderloin
Chateaubriand $79.25
Centercut tenderloin of beef for two, served
with Antoine's special fried potatoes and sauces
(Marchand de Vin, Beamaise, and sauteed mushrooms)
SAUCES
Alciatore $5.50
A unique combination of sweet brown pineapple sauce
and a rich Beamaise-a favorite with lamb or beef-our creation
Champignons $5.25
Sliced fresh mushrooms sauteed in a butter sauce
Marchand de Vin $5.25
Antoine's presentation of a classic red wine sauce.
Bearnaise $5.25
A variation of Hollandaise sauce, flavored with tarragon
Demi-bordelaise $5.25
Traditional garlic butter sauce
LEGllJIES
Epinards sauce creme $5.50
Spinach in a light cream sauce
Broccoli sauce Hollandaise (de saison) $6.25
Steamed broccoli with Hollandaise sauce
Asparagus au beurre (de saison) $6.25
Steamed fresh asparagus with butter
Pommes de terre brabant $6.00
Diced potatoes fried and served with melted butter
Pommes de terre soufflees $6.25
The classic Antoine's fried puffed potatoes
SALA.Dh-:'r.;
Salade Antoine $5.75
A delightful blend of five favorite greens and tomatoes
served with a choice of dressings
Salade de laitue au Roquefort $5.75
Head of lettuce salad with a rich Roquefort dressing
Salade de couer de palmier $6.50
Hearts of palm on a bed of lettuce with
tomato wedges and vinaigrette
Salade combinaison $7.00
Mixed greens tossed with artichoke, asparagus,
tomato and hearts of palm with a choice of dressings
H-Ollse Vinaigrette, CrealllY Roquefort, and Thousand Island
Omelette Alaska Antoine $16.50
Antoine's very special presentation of Baked Alaska for two
(order at commencement of dinner)
Meringue glacee sauce chocolat $6.75
Vanilla ice cream on a light toasted meringue draped with chocolate fudge sauce.
Peche Melba $7.75
A favorite concoction of candied peach slices, vanilla ice cream,
raspberry sauce, and chopped toasted almonds.
Creme glacee $5.25
Vanilla, chocolate, or strawberry ice cream
Cerises jubilee $8.50
Sweet, dark cherries flamed in brandy
at the table and served over vanilla ice cream
Mousse au chocolat $6.25
Chocolate mousse with whipped cream
Creme renversee au caramel $5.50
Caramel custard
Cafe brulot diabolique $8.75
Antoine's creation of hot spiced coffee flamed
at your table with brandy
Cafel Cafe Decaf $3.25
Antoine's dark French roast
Cafe au lait $3.25
French roast coffee with hot milk
The $3.25
Hot orange Pekoe tea
The glace $3.75
Iced tea
J~/lUX ilJliVERALES-BIERE
Biere locale ~ Biere domestic
Biere importe
Perrier ~ Evian
Service at Antoine's is exclusively a la carte
Minimum $11.00 per person
713 Rue St. Louis, Nouvelle Orleans, Louisiane 70130
Telephone: (504) 581-4422 Fax: (504) 581-3003
www.antoines.com
There is only one Antoine's.
In this country, we are a singular entity. A restaurant that has been
operated continuously by the same family since 1840. That is now over 165 years.
Antoine's has seen the history of New Orleans through the Civil War,
World Wars I and II, the Great Depression, epidemics and storms.
It has become as much a part of New Orleans as Jackson Square and
Saint Louis Cathedral. We have become a landmark, a "must" on every visitor's list
of places to go, meals to experience.
It all started when Antoine Alciatore arrived here from Marseilles,
France, in 1840, and became immediately a culinary notable. He was sixteen years
old.
Young Antoine had been apprenticed, since the age of eight, to the Great
French Chef, Collinet, of the Hotel de Noailles in Marseilles. His parents' wavering
fortunes as cloth merchants required that the young boy learn a trade and help the
family himself. And he did.
By the time he left France, Antoine had served kings and royalty, and
the aristocracy of that country. But the voice of opportunity in the new America cried
louder than all else. He followed that call and it took him to New Orleans.
Before arriving here, the meals served at any public table were simple.
Boiled and roasted meat, foul and fish. Sauces were largely non-existent and haute
cuisine preparations virtually unknown here.
Antoine changed that. He took the bounty of products available here
and worked his own culinary magic, inventing constantly to develop a cuisine that was
uniquely his, and has since been adopted by the citizens of New Orleans as their
common right.
Antoine was the first to serve visitors such New Orleans culinary
treasures as Chicken Creole, Crayfish Etouffee, Shrimp Remoulade. And then he
created his own masterpieces that have remained with us always: Crayfish Cardinal,
Shrimp Mariniere, Pompano en Papillote, Chateaubriand Colbert, Turkey Talleyrand.
The names of his dishes tell a history of the great chefs of France as well as
foreshadow those of New Orleans who would follow. His descendants continued the
process. Son Jules created such unique offerings as Oysters Bienville, Foch, and
Rockefeller. Yes, Oysters Rockefeller. Invented here, and only here is the original
recipe served. A secret family recipe.
Relax. Enjoy yourself. Be at home here. As it has been
for many generations of New Orleanians and travelers, Antoine's can be your dining
room in New Orleans. And we will do our best to serve you today, tonight and always.
