This is the full text of the dinner menu; for commentary, please read Ed's lunch and dinner reviews. Prices are given as a range for each type of dish.
Le service chez Antoine exclusivement a la carte.
Service at Antoine's is exclusively a la carte.
Les Huitres en Coquille a la Rockefeller (notre creation)
Oysters Rockefeller--created by Jules Alciatore in 1899, this often-copied (but never duplicated) dish consists of six oysters on the half shell with Antoine's famous Rockefeller sauce.
Fresh Louisiana oysters baked on the half shell with a bacon and tomato sauce--our creation.
Oysters baked on the half shell with a white sauce seasoned with onions, pimento and fresh peppers--our creation.
Huitres a la Ellis
Oysters and sliced mushrooms poached in a savory sherry wine sauce--our creation.
Huitres a la Foch
Crisply fried oysters served on toast buttered with pate de foie gras and a rich colbert sauce. Another Antoine's creation.
Canape' Balthazar (commander d'avance)
Oysters seasoned, breaded, and buttered to form a rich baked canape hot from the oven--our creation.
Les Escargots Farcis a la Bourguignonne
Snails basted in our version of the classical bourguignonne sauce of garlic butter and fresh greens.
Les Escargots a la Bordelaise
Snails basted and baked in a red wine and garlic sauce, crowned with a delicious mixture of cheeses and french bread crumbs.
Les Crevettes Sauce Mariniere
Shrimp smothered in a white wine sauce.
Prized Louisiana shrimp in a special white wine sauce with a hint of tomato--our creation.
Boiled Louisiana shrimp served cold with a delightfully seasoned dressing.
Boiled Louisiana shrimp served cold in a tangy horseradish and creole mustard dressing.
Avocat crevette Garibaldi
Ripe avocado stuffed with shrimp ravigote
Cocktail aux crevettes
Cold, boiled, Louisiana shrimp served with a tomato cocktail sauce.
Chair de crabes ravigote
Lump crabmeat served cold with a delightfully seasoned dressing.
Chair de crabes St. Pierre
Lump crabmeat in a tomato sauce seasoned with garlic, baked hot in a casserole, crowned with a special cheese and french bread crumb gratinee--our creation.
Chair de crabes au gratin
Lump crabmeat in a cream sauce sprinkled with a light cheese and french bread crumb mixture baked and browned in a casserole.
Cocktail a la chair de crabes
Cold backfin lump crabmeat on a bed of fresh greens with a light tomato cocktail sauce.
Avocat a la chair de crabes Garibaldi
Ripe avocado with backfin of crab in a seasoned dressing.
Canape St. Antoine (commander d'avance)
Lump crabmeat seasoned, breaded and buttered to form a rich baked capape' hot from our oven--our creation.
Ecrevisses etouffee (de saison)
Crawfish tails smothered with onions and peppers served as an hors d'oeurve or with steamed rice as an entree.
Ecrevisses a la marniere (de saison)
Crawfish smothered in a white wine sauce.
Ecrevisses cardinal (de saison)
Crawfish in a special white wine sauce with a hint of tomato--our creation.
Champignons sur tost
Large fresh mushroom buttons sauteed and served on buttered toast.
Caviar frais de Sturgeon Americain
Fresh American sturgeon caviar.
Foie Gras de Strasbourg a la Gelee
A special truffled goose liver imported from Strasbourg and served with cold meat jelly.
The classical Louisiana seafood and okra stew with blue crabs, oysters, and gulf shrimp.
Bisque d'Ecrevisses Cardinal
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup.
Consomme' chaud au vermicelle
Beef consomme' served with hot vermicelli
The classical cold cream soup (flavored with chicken broth and finished with heavy cream).
Potage alligator au sherry
A well-seasoned sherry, wine-laced alligator bisque--our creation
Consomme' froid en tasse
Cold jellied beef consomme'
Bisque de crevettes
Gulf shrimp reduced to a thick, rich, and well-seasoned soup.
Soupe a l'oignon gratinee
A flavorful favorite onion soup baked in the oven and crowned with a delicious combination of cheeses and french bread crumbs.
Filet de truite meuniere
Battered and fried filet of speckled trout served with a lemon-butter sauce.
Filet de truite a la Marguery
Filet of speckled trout poached in a white wine sauce with fresh shrimp, mushrooms, herbs, and seasonings--our creation.
Filet de truite au vin blanc
Filet of speckled trout smothered in a white wine, shrimp, and oyster sauce and baked with a light bread and cheese gratinee.
Filet de truite Colbert
Broiled or fried filet of trout with a rich sherry wine sauce.
Filet de Truite Amandine
Filet of trout fried in a light batter with toasted slivers of almonds and a lemon-butter sauce.
Filet de truite florentine
Trout poached in white wine in a bed of creamed spinach draped with hollandaise sauce and baked with cheese and fresh bread crumbs.
Filet de truite tartar
Breaded and fried filet of trout served with homemade tartar sauce.
File de truite Pontchartrain
Broiled tout with lump crabmeat sauteed in butter.
Filet de truite aux ecrevisses cardinal (de saison)
Broiled or fried trout draped with crawfish in a white wine sauce--our creation.
Bouillabaissee a la Louisiane (commander d'avance)
The classical mediterranean seafood dish served Louisiana style.
Crustaces sautes au champignons
Lump crabmeat, shrimp, and mushrooms sauteed in butter, served in a casserole.
Grilled filet of pompano.
Pompano au "Buster" grille' (de saison)
Grilled filet of pompano crowned with a fried or grilled "buster" crab.
Pompano a la mariniere
Poached filet of pompano in a white wine sauce and crowned with a large broiled mushroom.
A classical combination of grilled filet of pompano with lump crabmeat sauteed in butter.
Pompano en Papillote
Our creation of pompano baked in a paper bag with shrimp and lump crabmeat in a white wine sauce.
Broiled or fried pompano with slivers of toasted almonds in a lemon-butter sauce.
Crevettes a la creole
Frech Louisiana shrimp in the classical creole tomato sauce, served with steamed rice.
Boiled shrimp served cold in a well seasoned dressing.
Crabes mous grilles
Grilled soft shell crabs, served with hot melted butter.
Crabes Mous Frits
Soft shell crabs, fried in a light batter with a lemon butter sauce.
Crabs mous amandine
Soft shell crabs fried in a light batter, with a lemon-butter sauce and toasted slivers of almonds.
Crabes "Buster" amandine
Buster crabs crisply fried with toasted almonds in a lemon-butter sauce.
Crabs "Buster" grilles (de saison)
Grilled buster crabs.
Chair de crabes mariniere
Backfin lump crabmeat in a white wine sauce served hot in a casserole.
Chair de crabes ravigote
Backfin lump crabmeat served hot or cold in a delightfully seasoned dressing.
Salad de chair de crabes
Cold lump crabmeat seasoned with fresh greens and a light house dressing.
Chair de crabs au gratin
Backfin lump crabmeat in a rich sauce with a light cheese and french bread gratinee baked hot in a casserole.
Baked ham on buttered toast with poached eggs and hollandaise sauce.
Poached eggs on fresh steamed artichoke bottoms topped with hollandaise sauce and truffles--our creation.
Oeufs a la florentine
Creamed spinach, poached eggs and hollandaise sauce served in a casserole.
A fluffy three-egg omelette.
Omelette au fromage
A three-egg omelette with a delightful combination of cheeses.
Omelette aux crevettes.
Omelette with fresh boiled Louisiana shrimp.
Omelette a la chair de crabs.
Omelette with lump crabmeat.
A round omelette with peppers and onions in a light tomato sauce.
Poulet aux champignons
Chicken sauteed with fresh mushrooms.
Poulet saute' demi-bordelaise
Half chicken sauteed and browned in garlic butter.
Poulet a la creole
Half a broiled chicken delicately seasoned and smothered in light tomato sauce.
Poulet au vin rouge
Half a broiled chicken in a rich brown red wine sauce.
Poulet sauce Rochambeau
Broiled half of boneless chicken with two delicious sauces--a sweet brown rochambeau and a tangy bernaise served over a slice of baked ham.
Poule bonne femme (40 minutes)
Chicken sauteed and browned with potatoes, onions, garlic, and bacon.
Broiled half of boneless chicken in red wine sauce flavored with currants, grapes, and a hint of bacon--our creation.
Cotelettes d'agneau grilles
Prime center cut lamb chops grilled and served with mint jelly.
Noisette d'Agneau Alciatore
Medalions of lamb wrapped in bacon, broiled, and served with a special combination of sauces--a sweet Alciatore and a tangy bernaise--all on top of a delicious grilled pineapple slice--our creation.
Ris de veau a la financiere
Veal sweetbreads in a sherry wine sauce.
Broiled centercut strip sirloin.
Tips de filet en brochette Medicis
Broiled tenderloin tips in a sherry wine sauce with peppers and onions.
Small broiled centercut of prime beef.
Filet de boeuf nature
Large broiled centercut of prime tenderloin with the wine merchant's favorite sauce of onions, mushrooms, and red wine.
Chateaubriand (pour deux (2)--30 minutes)
Centercut tenderloin of beef for two, broiled and served with our special fried potatoes and your choice of sauces.
A special combination of sweet brown pineapple sauce and a tangy bernaise--a favorite with broiled lamb or beef--our creation.
Fresh mushrooms in a rich red wine sauce.
Marchand de vin
The wine merchat's favorite sauce of onions, mushroos, and red wine.
A hollandaise sauce flavored with taragon and white wine.
The classic garlic butter sauce.
Onions and peppers in a rich sherry wine sauce.
Epinards sauce creme
Spinach in a light cream sauce
Petits pois a la francaise
Early peas seasoned with ham and onions in a casserole
Chou-fleur au beurre
Steamed cauliflower served with butter or plain
Chou-fleur au gratin
Steamed cauliflower in a rich cream sauce sprinkled with a cheese and french bread crumb mixture and browned in the ven in a casserole.
Carottes au beurre
Sliced carrots served with hot melted butter.
Broccoli sauce hollandaise (de saison)
Steamed broccoli with hollandaise sauce.
Asperges au beurre (de saison)
Steamed fresh asparagus with butter.
Haricots verts au beurre
French cut green beans in a special butter sauce.
Pomme de terre au gratin
Potatoes in a rich cream sauce baked in a casserole with a light cheese gratinee.
Pomme de terre brabant
Little diced potatoes fried and served with melted butter.
Pommes de Terre Souffles
The classical Antoine's dish of fried potato puffs.
A delightful blend of five favorite grens served with a choice of dressings.
Salad de laitue et tomatoes
A head of lettuce salad with sliced tomatoes and a choice of dressings.
Salade de laitue au roquefort
A head of lettuce salad with a creamy roquefort dressing.
Five favorite greens tossed with chopped anchovies and vinaigrette dressing
Salade de legumes
A refreshing mixture of broccoli, cauliflower, green beans, carrots, and tips of asparagus served cold with vinaigrette dressing.
Avocat a la vinaigrette
Half of a ripe avocado served with vinaigrette dressing.
A ripe avocado sliced and shaped like a fan over bed of select greens and garnished with a dollop of Fresh American sturgeon caviar.
Ripe avocado on a bed of Boston leaf lettuce served with Russian dressing.
Fonds d'artichauts Bayard
Fresh steamed artichoke bottom stuffed with a light combination of greens on a bed of lettuce with vinaigrette dressing.
Salade de couer de palmier
Hearts of palm on a bed of lettuce with ripe tomato wedges and a vinaigrette dressing.
Mixed greens tossed with artichoke, avocado, asparagus, tomato, and hearts of palm with a choice of dressings.
Salad aux pointes d'asperges
Asparagus tips salad
Creme glacee--vanille, chocolat, fraises
Vanilla, chocolate, or strawberry ice cream.
Sorbet--orange, citron-vert, ananas
Orange, lime, or pineapple sherbert.
Meringue glacee sauce chocolat
Vanilla ice cream on a light toasted meringue draped with chocolate fudge sauce.
Creme glacee au fraises
Vanilla ice cream with fresh strawberries.
Sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream.
A favorite concoction of a candied peach half, vanilla ice cream, raspberry sauce, and chopped toasted almonds.
Omelette Alaska Antoine (pour deux (2)--commander au commencement du repas)
Antoine's very special presentation of Baked Alaska (Order at the beginning of your meal).
Mousse au chocolat
Chocolate mousse topped with whipped cream.
Creme renversee au caramel
Thin French pancakes roled with an orange and butter creme filling and flamed with orange liquer and brandy.
Fraises au kirsch
Fresh strawberries and kirsch liquer.
A large cup of Antoine's dark French roast.
Cafe au lait
French roast coffee served with hot milk.
Hot orange pekoe tea.
Cafe' brulot diabolique
Antoine's creation of hot spiced coffee flamed at your table with brandy--our creation.
A half cup of Antoine's dark French roast coffee.
BERNARD R. GUSTE
713-717 Rue St. Louis Nouvelle Orleans, Louisiane
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