I
ANT0INE'S
BANQUET INFORMATION
AMOUNT OF GUESTS MAY BE SERVED
1 to 14
15 and over
15 to 20
21 to 40
41 to 50
51 and over
51 to 100
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individually (a-la-carte)
set menu
choice between: - 2 Appetizers, 3 Main Courses
choice between: - 2 Appetizers, 2 Main Courses
choice between: - 2 Main Courses
one set menu for all
-------------~-----------
May have 2 alternating appetizers.
(Example, 60 Guests
30 Oysters Rockefeller, 30 Shrimp Remoulade
Alternating by each seat: One Guest
Rockefeller, next guest Remoulade,
next guest Rockefeller, etc., etc.)
Private Rooms available for:
Morning Meetings and Lunch
Afternoon Meetings and Dinner
For Information Call General Manager
(504) 581-4422
713-717 Rue St. Louis • Nouvelle Orleans, Louisiane • (504) 581-4422
33540B 3/89
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6.75
7.25
, 7.75
Cup: 4.25
14.75
15.25
15.75
17.25
18.00
3.50
ANT0INE'S
Shrimp Mariniere
Shrimp Ravigote
* Oysters Thermidor
* Oysters Bienville
* Oysters Rockefeller
Crawfish Etouffee
Crabmeat Cocktail
APPETIZERS
Shrimp Cardinale
Shrimp Cocktail
* Escargot Bordelaise
Canape St. Antoine
Crawfish Mariniere
Crabmeat Au Gratin
(Note: *-Over 60 guests served in ramekins)
Bowl: 5.25
SOUPS
French Onion Soup
Creole Gumbo
Shrimp Bisque
SEAFOOD - MAIN COURSE
Trout Meuniere
Trout Marguery
Trout Amadine
Trout Colbert
Shrimp Creole
Shrimp Salad
17.25
18.75
20.25
Crabmeat Mariniere
Crabmeat Salad
Crabmeat Au Gratin
Trout Pontchartrain
Pompano Grille
22.75
STEAK- MAIN COURSE
Tips of Filet w/Marchand du Yin Sauce
Tournedos (Small Filet)
Shrimp Remoulade
Crawfish Cardinale
Alligator Soup
Crawfish Bisque
Pompano Pontchartrain
Lobster Sautee
Lobster Thermidor
22.75
23.50
Filet
Sirloin Strip
Marchand du Yin
Bernaise
****SAUCES
Mushrooms
Medicis
Demi-Bordelaise
****- May have 2 Sauces (ie., half of one and half of another)
713-717 Rue St. Louis • Nouvelle Orleans, Louisiane • (504) 581-4422
33540B 3/89
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ANT0INE'S
EGGS - MAIN COURSE
Eggs Benedict Eggs Sardou
CHICKEN - MAIN COURSE
Chicken Rochembeau Chicken Creole
Broccoli/Butter
Carrots/Butter
Antoine Salad
Asparagus Salad
Artichoke Bayard
VEGETABLES
Asparagus/ Butter
Cauliflower/Butter
Cauliflower Au Gratin
SALADS
Chap on Salad
Anchovy Salad
Hearts of Palm
DESSERTS
Eggs Florentine
Chicken Paradis
Cream Spinach
French Peas
Lettuce & Tomato
Vegetable
Cup Custard
Baked Alaska
Chocolat Mousse Meringue Glacee w/Chocolat Sauce
Strawberries or Cherries Jubilee
Brie
Roquefort
Crepes Suzette
CHEESES
Camembert Port Salut
COFFEE
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PLEASE NOTE: ADD to prices 9% Tax plus Gratuity"',....,.... .... ,.... ..
3540B 713-717 Rue St. Louis • Nouvelle Orleans, Louisiane • (504) 581-4422
3/89
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ROOM
Mystery
Dungeon
1840
Proteus
Escargot
Rex
Last 1940
President's
rge Main Annex
ROOM
apanese Room
Capitol
Maison Verte
Art Gallery
Veranda
ANT0INE'3
PRIVATE DINING ROOMS AND SEATING CAPACITY
GUESTS
20 to 40
15 to 24
8 to 16
15 to 32
8 to 14
20 to 50
2 to 6
50 to 100
200 to 300
SEATING/TABLE ARRANGEMENT
5 Tables of 8 each = 40 guests
1 Long Banquet Table = 30 guests
3 Tables of 8 each = 24 guests
1 Long Banquet Table = 24 guests
1 Oval Table = 6 to 16 guests
1 Oval Table = 24 guests
4 Round Tables of 8 each = 32 guests
1 Table = 8 to 14 guests
1 Oval Table = 20 to 26 guests
5 Round Tables of 8 each = 40 guests
4 Round Tables of 11 each = 44 guests
"u" Shape Table = 40 to 50 guests
1 Table = 2 to 6 guests
10 Round Tables of 8 each = 80 guests
9 Round Tables of 11 each = 99 quests
1 Large Banquet Table = 80 to 100 guests
22 Tables of 10 each = 220 guests
8 Long Tables 32 to 40 each = 260 guests
1 Banquet Table = 260 to 300 guests
*UPSTAIRS*
PRIVATE DINING ROOMS AND SEATING CAPACITY
GUESTS
50 to 200
20 to 40
20 to 40
12 to 24
12 to 24
SEATING/ ARRANGEMENT
Round Tables
Banquet Tables
5 Round Tables of 8 each = 40 guests
1 Oval Table = 24 guests
1 "T" Shape Table = 40 guests +
1 Long Table = 40 guests
Same as Capitol Room above
1 Table = 2 to 20 guests
3 Round Tables of 8 each = 24 guests
3 Tables of 8 each = 24 guests
1 Long Table = 24 guests
3 90B
713-717 Rue St. Louis • Nouvelle Orleans, Louisiane • (504) 581-4422
2/ 90
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