Les Specialites
These are the absolute best dishes Antoine's has to offer. If you stick to these items, you'll never go wrong for lunch or dinner. The text here is from the dinner menu; for commentary, please read Ed's lunch and dinner reviews.
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.
La Bisque d'Ecrevisses Cardinal
Crawfish Bisque, thick and spicy.
Huitres a la Foch
Oysters Foch. Crisply fried oysters served on toast buttered with pate de foie gras and a rich colbert sauce. Another Antoine's creation.
Les Escargots Farcis a la Bourguignonne
Snails basted in our version of the classical bourguignonne sauce of garlic butter and fresh greens.
Les Crevettes Sauce Mariniere
Shrimp smothered in a white wine sauce.
Le Gombo Creole
The classical Louisiana seafood and okra stew with blue crabs, oysters, and gulf shrimp.
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 Remoulade
Boiled Louisiana shrimp served cold in a tangy horseradish and creole mustard dressing.
Le Filet de Pompano en Papillote
Our creation of pompano baked in a paper bag with shrimp and lump crabmeat in a white wine sauce.
Le Filet de Pompano Pontchartrain
A classical combination of grilled filet of pompano with lump crabmeat sauteed in butter.
Le Filet de Truite Amandine
Filet of trout fried in a light batter with toasted slivers of almonds and a lemon-butter sauce.
Le Crabes Mous Frits
Soft shell crabs, fried in a light batter with a lemon butter sauce.
Le Demi-Poulet 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.
Le Poulet Royal Sauce Paradis
Broiled half of boneless chicken in red wine sauce flavored with currants, grapes, and a hint of bacon--our creation.
Le Cour de Filet de Boeuf Marchand de Vin
Large broiled centercut of prime tenderloin with the wine merchant's favorite sauce of onions, mushrooms, and red wine.
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.
Le Pommes de Terre Souffles
The classical Antoine's dish of fried potato puffs.
Crepes Suzette
Thin French pancakes roled with an orange and butter creme filling and flamed with orange liquer and brandy.
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)