Antoine’s Restaurant

Up to date Antoine’s Restaurant prices and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.

Cuisine: Chinese, French.

Hors D’oeuvres / Appetizers

Huitres en coquille a la Rockefeller $15.00 Louisiana Gulf Oysters baked on the half shell with the original Rockefeller sauce create d by Antoine’s in 1889
Pommes de terre Soufflees $8.00 The classic Antoine’s fried puffed potatoes
Huitres Thermidor $15.00 Fresh Louisiana Gulf oysters baked on the half shell with a bacon and tomato sauce
Huitres Bienville $15.00 Fresh Louisiana Gulf oyster s baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers
Huitres a la Foch $15.00 Fried Louisiana Gulf oysters on toast buttered with pate, topped with a Colbert sauce
Crevettes Remoulade $13.00 Chilled Louisiana Gulf shrimp in Antoine’s Remoulade dressing
Cocktail aux Crevettes $13.00 Chilled Louisiana Gulf shrimp served with a classic cocktail sauce
Chair de Crabes Ravigote $21.00 Lump crabmeat served chilled in a creamy Creole mayonnaise dressing
Chair de Crabe au Gratin $21.00 Lump crabmeat in a cream sauce sprinkled with a light cheese and French bread crumb mixture baked and browned in a casserole
Escargots a la Bourguignonne $14.00 Snails in Antoine’s presentation of the classic Bourguignonne sauce
Escargots a la Bordelaise $14.00 Snails basted and baked in a red wine and garlic sauce, crowned with a mixture of cheeses and French bread crumbs
Ecrevisses Cardinal $15.00 Louisiana Crawfish tails in a special white wine sauce with a hint of tomato – our creation
Huitres en coquille a la Rockefeller $8.00 Louisiana Gulf Oysters bake d on the half shell with the original Rockefeller sauce create d by Antoine’s in 1889
Pommes de terre Soufflees $8.00 The classic Antoine’s fried puffed potatoes
Crevettes Remoulade $13.00 Chilled Louisiana Gulf shrimp served in Antoine’s Remoulade dressing
Chair de Crabes Ravigote $21.00 Lump crabmeat served chilled in a creamy Creole mayonnaise dressing
Escargots a la Bordelaise $14.00 Snails basted and bake d in a red wine and garlic sauce, crowned with a mixture of cheeses and French bread crumbs
Champignons Fourves a la Chair de Crabes Sauce Hollandaise $11.00 Mushrooms stuffed with lump crabmeat filling, sprinkled with a light cheese and French bread crumbs, baked in a casserole, and topped with Antoine’s rich Hollandaise sauce

Potages / Soups

Gombo Creole $9.00 – $10.00 A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp
Potage Alligator au Sherry $9.00 – $10.00 A well-seasoned sherry wine-laced, alligator bisque
Bisque d’ Ecrevisses $9.00 – $10.00 Louisiana crawfish reduced to a thick, rich, and well-seasoned soup
Soupe a l’oignon gratinee $11.00 A flavorful favorite onion soup baked in the oven and crowned with a delicious combination of cheeses

Salades

Salade Antoine $8.00 A delightful blend of mixed greens and spinach with cherry tomatoes topped with a vinaigrette dressing
Salade de Laitue au Roquefort $9.00 A wedge of iceberg lettuce with cherry tomatoes, carrots, bacon and walnuts topped with Roquefort dressing
Salade Combinaison $9.00 Mixed greens and spinach tossed with artichoke, asparagus, cherry tomatoes, and cranberries topped with feta cheese and a vinaigrette dressing

Entrees

Sauces: Alciatore, Sauteed Mushrooms, Marchand de Vin, Bearnaise, Demi-Bordelaise – $7 each
Poulet aux Champignons $27.00 Chicken breast sauteed with fresh mushrooms, butter and garlic
Poulet sauce Rochambeau $28.00 Grilled chicken breast on a thin slice of smoke d ham served with Antoine’s original Rochambeau sauce and Bearnaise sauces
Cotelettes d’Agneau Grillees $47.00 Prime center cut lamb chops grille d and served with mint jelly
Filet de Buf Nature $43.00 Grilled center cut of tenderloin
Buf en brochette Marchand de Vin $31.00 Tenderloin tips with Antoine’s Marchand de Vin sauce
Cote de veau Rossellini $48.00 13 oz grilled veal chop served with a duck foie gras mousse and topped with a red wine truffle port sauce
Chateaubriand $120.00 Grilled center cut tendeloin of beef for two served with potatoes, sauteed mushrooms, and Antoine’s Marchand de Vin and Bearnaise sauces
Filet de Gulf Poisson Amandine $28.00 Fried filet of gulf fish du jour with toasted sliced almonds and a hot butter meuniere sauce
Grillades et Grits $22.00 Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits
Gateaux de Crabs aux Horseradish $27.00 Two grilled crab cakes topped with a creamy Creole horseradish sauce
Veau a la sauce Crabe Champignons Hollandaise $30.00 Panneed veal topped with lumped crabmeat and mushrooms topped with Antoine’s rich Hollandaise sauce
Huitres en Brochette au Rice Pilaf Pecan $22.00 Fried Louisiana oysters and bacon with garlic Beurre Blanc Sauce served over pecan rice pilaf
Porc grille a la sauce Porto Apple $26.00 Center cut pork loin, grilled and served with a port apple reduction and Brabant potatoes
Crevettes et Grits $26.00 Louisiana gulf shrimp sauteed in a garlic tomato sauce served with creamy buttered grits
Petit Filet de Boeuf Marchand de Vin aux Champignons $35.00 Petite tenderloin of beef with Antoine’s famous red wine sauce and sliced mushrooms

Poisson / Fish

Filet de Gulf Poisson aux Ecrevisses Cardinal $36.00 Grilled or fried filet of gulf fish du jour with Louisiana crawfish tails in white wine sauce – our creation
Filet de Gulf Poisson Meuniere $27.00 Fried filet of gulf fish du jour with a hot butter meuniere sauce
Filet de Gulf Poisson Amandine $28.00 Fried filet of gulf fish du jour with toasted slice d almonds and a hot butter meuniere sauce
Filet de Gulf Poisson Pontchartrain $40.00 Grilled gulf fish du jour with lump crabmeat sauteed in butter
Pompano Grille $35.00 Grilled filet of pompano
Pompano Pontchartrain $42.00 Grilled filet of pompano with lump crabmeat sauteed in butter
Crabes mous Frits $32.00 Soft shell crabs fried in a light batter with a butter meuniere sauce
Crabes mous Amandine $33.00 Soft shell crabs fried in a light batter with a butter meuniere sauce and toasted sliced almonds
Filet de Gulf Poisson au Vin Blanc $36.00 Poached filet of gulf fish in a white wine, shrimp, mushroom, oyster and cheese sauce, baked and topped with toasted bread crumbs

Legumes / Vegetables

Broccoli sauce Hollandaise $8.00 Steamed broccoli with Hollandaise sauce
Asperges au Beurre $8.00 Steamed fresh asparagus with butter
Epinards Sauce Creme $8.00 Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole
Pommes de terre au gratin $8.00 Potatoes in a cream sauce baked in a casserole with light cheese gratinee
Pommes de terre Brabant $7.00 Diced fried potatoes served with melted butter
Mais Grille $8.00 Roasted corn with onion, garlic, thyme, parsley and tomatoes baked in a casserole
Epinards Sauce Creme $8.00 Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole
Pommes de terre Brabant $7.00 Diced fried potatoes served with melted butter

Desserts

Omelette Alaska Antoine $19.00 Antoine’s very special dessert, filled with vanilla ice cream with pound cake on the bot tom and egg white meringue on top flambayed on the out side to perfection. The presentation of Baked Alaska is
Meringue Glacee au Chocolat $8.00 Vanilla ice cream on a lightly toasted meringue shell draped with chocolate fudge sauce
Peche Melba $9.00 Candied peach slices, vanilla ice cream, Raspberry sauce, and chopped toasted almonds
Gateau au Chocolat d’Yvonne $11.00 Rich chocolate layer cake with a Raspberry base
Creme Glacee $7.00 Vanilla ice cream
Pudding de Pain de Noix de Pecan $9.00 A cinnamon and raisin bread pudding topped with a Rum sauce
Mousse au Chocolat $8.00 Chocolate mousse with whipped cream
Creme Renversee au Caramel $8.00 Caramel custard served with fresh berries
Cerises Jubile $10.00 Sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream
Cafe Brulot Diabolique $10.00 Antoine’s creation of a hot spiced coffee flamed at your table with brandy
Omelette Alaska Antoine $19.00 Antoine’s very special dessert, filled with vanilla ice cream with pound cake on the bot tom and egg white meringue on top flambayed on the out side to perfection. The presentation of Baked Alaska is
Meringue Glacee au Chocolat $8.00 Vanilla ice cream on a lightly toasted meringue shell draped with chocolate fudge sauce
Peche Melba $9.00 Candied peach slices, vanilla ice cream, Raspberry sauce, and chopped toasted almonds
Gateau au Chocolat d’Yvonne $11.00 Rich chocolate layer cake with a Raspberry base
Pudding de Pain de Noix de Pecan $9.00 A cinnamon and raisin bread pudding topped with a Rum sauce
Creme Renversee au Caramel $8.00 Caramel custard served with fresh berries
Gateau de Fromage Grand’mere $9.00 A creamy cheesecake topped with cinnamon strawberry sauce
Cafe Brulot Diabolique $10.00 Antoine’s creation of a hot spiced coffee flame d at your table with brandy

Potaged / Soups

Potage Alligator au Sherry $9.00 – $10.00 A well-seasone d sherry wine-lace d, alligator bisque
Bisque d’ Ecrevisses $9.00 – $10.00 Louisiana craw fish reduced to a thick, rich, and well-seasoned soup
Gombo Creole $9.00 – $10.00 A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp

Salads

Salade de Laitue au Roquefort $10.00 Antoine’s greens, red onions, shaved carrots, chopped walnuts, crumbled Roquefort and vinaigrette

Omelettes

Egg entrees served with a side of fried asparagus. No substitutions. One complimentary mimosa with purchase of egg entree
Omelette a la Chair de Crabes $26.00 Crabmeat omelette topped with Antoine’s Creole tomato sauce
Omelette de Crevettes $22.00 Shrimp omelette topped with Antoine’s Creole tomato sauce
Omelette aux Fromage $16.00 Cheese omelette topped with Antoine’s Creole tomato sauce

Traditional Brunch

Egg entrees served with a side of fried asparagus. No substitutions. One complimentary mimosa with purchase of egg entree
Oeufs Benedict $18.00 Poached eggs over baked ham served topped with Antoine’s rich Hollandaise sauce
Oeufs Sardou $20.00 Poached eggs over steamed artichoke bottoms topped with Hollandaise sauce
Oeufs Florentine $18.00 Poached eggs on a bed of creamed spinach topped with Hollandaise sauce and served au gratin

Pour Le Peu Ceux

For the little ones
Pain Perdu $9.00 Antoine’s version of French Toast topped with powdered sugar and fruit
Poulet Frits $13.00 Fried chicken breast strips with Brabant potatoes

Cafe Et The / Coffee and Tea

Cafe / Cafe Decaf $5.00 Antoine’s dark French Roast
Cafe au Lait $5.00 French roast coffee with hot milk
The $4.00 Hot tea

Luncheon Buffet

Souffle Potatoes The classic Antoine’s fried puffed potato
Crab Cakes Fried crab cakes served with a creamy Creole horseradish sauce
Oyster Rockefeller Oysters baked on the half shell with the original Rockefeller sauce created by Antoine’s in 1889
Antoine Salad A delightful blend of five favorite greens and tomatoes
Boiled Shrimp Boiled Louisiana shrimp served with Remoulade and cocktail sauces
Grits and Grillades Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits
Gulf Fish du Jour Amandine Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce
Eggs Benedict Poached eggs over baked ham served topped with Antoine’s rich Hollandaise sauce
Fruit Platter

Lunch Menu A

Oyster Trio 1 – Oyster Rockefeller, 1- Oyster Thermidor, 1 Oyster Bienville
Shrimp Creole Louisiana shrimp seasoned with bell pepper and onion in a Creole tomato sauce served with onion rice
Demi Chicken Rochambeau Demi grilled chicken breast served with Antoine’s original Rochambeau sauce and a rich Bearnaise sauce over a slice of baked ham served with steamed asparagus
Baked Alaska with Chocolate Sauce Antoine’s very special presentation of Baked Alaska

Lunch Menu B

Shrimp Remoulade Boiled Louisiana shrimp served cold in Antoine’s unique Remoulade dressing
Demi Gulf Fish du Jour Amandine Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce served with Brabant potatoes
Demi Chicken with Mushrooms Demi grilled chicken breast sauteed with mushrooms and garlic served over pecan rice
Baked Alaska with Chocolate Sauce Antoine’s very special presentation of Baked Alaska

Lunch Menu C

Souffle Potatoes The classic Antoine’s fried puffed potato
Creole Gumbo A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp
Grillades and Grits Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits
Demi Gulf Fish du Jour Florentine Lightly battered and fried filet of gulf fish du jour served over creamed spinach draped with a Bearnaise sauce topped with cheese and bread crumbs
Pecan Bread Pudding A cinnamon and raisin bread pudding topped with a Rum sauce

Suggested Banquet Menu 1

Souffle Potatoes
Oyster Foch
Shrimp Remoulade
Crabmeat Ravigote
Gulf Fish du Jour Amandine
8oz Filet with Marchand de Vin Sauce
Creamed Spinach
Baked Alaska with Chocolate Sauce

Suggested Banquet Menu 2

Souffle Potatoes
Combination Salad
Cup of Creole Gumbo
Pompano Pontchartrain
8oz Filet with Marchand de Vin Sauce
Creamed Spinach
Baked Alaska with Chocolate Sauce

Suggested Banquet Menu 3

Souffle Potatoes
Oyster Foch (Passed)
Shrimp Remoulade
Crabmeat Ravigote
Oyster Rockefeller
Gulf Fish du Jour Pontchartrain
8oz Filet with Marchand de Vin Sauce
Creamed Spinach
Baked Alaska with Chocolate Sauce

Suggested Banquet Menu 4

Souffle Potatoes
Oyster Foch
Shrimp Remoulade
Crabmeat Ravigote
Oyster Rockefeller
Demi Gulf Fish du Jour Amandine
Chateaubriand with Marchand de Vin Sauce
Asparagus with Butter
Baked Alaska with Chocolate Sauce

Suggested Banquet Menu 5

Souffle Potatoes
Oyster Foch
Shrimp Remoulade
Crabmeat Ravigote
Oyster Rockefeller
Pompano Pontchartrain
8oz Filet with Marchand de Vin Sauce
Asparagus with Butter
Baked Alaska with Chocolate Sauce

Suggested Banquet Menu 6

Canapes Saint Antoine Lump crabmeat seasoned, breaded and buttered to form a rich baked canape hot from the oven our creation
Canapes Balthazar Oysters seasoned, breaded and buttered to form a rich baked canape hot from the oven our creation
Souffle Potatoes
Cup of Creole Gumbo
Antoine Salad
Demi Gulf Fish du Jour Pontchartrain with Asparagus with Butter
Lemon Ice
Chateaubriand with Marchand de Vin Sauce and Mushrooms
Baked Alaska with Chocolate Sauce
Cafe Brulot Diabolique

Suggested Banquet Menu 7

Souffle Potatoes
Creole Andouille Sausage
Shrimp Regua
Gulf Fish du Jour Amandine
Chicken with Sauteed Mushrooms
Baked Alaska with Chocolate Sauce

Cocktail Reception Menu

Available for parties of 40 or less only. Includes 2-hour food service
Souffle Potatoes The classic Antoine’s puffed potatoes
Oyster Canapes Oysters seasoned, breaded and buttered to form a rich baked canape hot from the oven
Shrimp Canapes Shrimp seasoned, breaded and buttered to form a rich baked canape hot from the oven
Oysters Foch on Toast Points Fried oysters on toast points with pate with a rich Colbert sauce
Crawfish Cardinal in a Pastry Shell Crawfish tails in a white wine sauce served in a pastry shell
Shrimp Remoulade on Toast Points Boiled Louisiana shrimp served cold in Antoine’s unique Remoulade dressing served on toast points
Garlic Shrimp on Toast Points Louisiana shrimp sauteed in a rich creamy garlic butter sauce served on toast points
Creamed Spinach in a Pastry Shell Spinach in a light cream sauce served in a pastry shell

Passed Items

Oyster Foch Fried oysters served with a rich Colbert sauce our creation
Shrimp Canapes Shrimp seasoned, breaded and buttered to form a rich baked canape hot from the oven our creation
Creamed Spinach in a Puff Pastry Shell
Souffle Potatoes

Plated Items

Includes 2-hour food service
Boiled Shrimp with Remoulade and Cocktail Sauces
Crabmeat Ravigote Lump crabmeat served cold in a delightfully seasoned dressing
Oyster Rockefeller Oysters baked on the half shell with the original Rockefeller sauce created by Antoine’s in 1889
Marinated Crab Claws
Chicken Rochambeau Grilled chicken breast served with Antoine’s original Rochambeau sauce and a rich Bearnaise sauce over a slice of baked ham
Gulf Fish du Jour Amandine Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce
Cold Sliced Chateaubriand with Marchand de Vin and Bearnaise sauces
Toasted French Bread
Fruit and Cheese Platter Seasonal fruits, Roquefort, Camembert, Port Salut Cheeses
Pecan Bread Pudding with Rum Sauce

Hermes Bar Menu

Antoine’s Oyster Foch PoBoy $11.50 Fried oysters on toasted French bread with pate, lettuce, and a rich Colbert sauce. Our own creation
Antoine’s Shrimp Reuben PoBoy $11.50 Fried shrimp on toasted French bread with a tomato horseradish sauce, Sauerkraut, and melted Swiss cheese
Kobe Beef Cheese Burger PoBoy $11.50 Dressed lettuce, tomato, and mayonnaise and served with Marchand de Vin sauce for dipping
Fried Soft Shell Crab PoBoy $12.95 One fried soft shell crab on toasted french bread with Regua sauce, lettuce, tomato, and pickles
Warm Grilled Chicken Salad $11.50 Tossed greens with hearts of palm, shredded carrots, golden raisins, grapes, and crumbled Roquefort with a house vinaigrette
Oyster Rockefeller $14.25 Oysters baked on the half shell with the original Rockefeller sauce created by Antoine’s in 1889 – 6 per serving
Shrimp Remoulade $12.25 Boiled Louisiana shrimp served cold in Antoine’s unique remoulade dressing
Crabmeat Ravigote $19.75 Lump crabmeat served cold in a delightfully seasoned dressing
Souffle Potatoes $7.25 The classic Antoine’s fried puffed potatoes
Cup of Soup $8.25 Creole Gumbo, Crawfish Bisque, or Alligator with Sherry
Fried Eggplant Sticks $8.25 Lightly fried eggplant with Hollandaise dipping sauce
Appetizer Sampler $23.00 Oyster Foch, Fried Eggplant, Crabmeat Ravigote, and Shrimp Remoulade

Choice of Appetizer

Charbroiled Oysters Louisiana Gulf Oysters charred with a seasoned garlic, herb, butter and olive oil topped with Romano cheese
Summer Salad Antoine’s mixed greens with cranberries, walnuts, cherry tomatoes , shaved carrots and crumbled feta cheese with an orange marmalade vinaigrette dressing
Vichyssoise The classic cold potato soup flavored with chicken broth and heavy cream

Choice of Entree

Frenched Breast Chicken Broiled chicken breast with the drumette attached with garlic cheese mashed potatoes topped with an onion, mushroom, and sherry wine sauce
Louisiana Drum Florentine Fried Louisiana drum filet over creamed spinach topped with a hollandaise pimento sauce
Andouille Oysters Bonne Femme Louisiana gulf oysters, crabmeat and andouille sausage sauteed in a rich white wine sauce served in a flaky phyllo shell au gratin
Choice of Dessert
Pecan Bread Pudding A cinnamon and raisin pecan bread pudding topped with a warm rum sauce
Lemon Cake A lemon cake with lemon ganache topped with a raspberry drizzle
Old Fashioned Ice Cream Sundae Vanilla ice cream atop pound cake with chocolate fudge sauce, nuts and a cherry on top

* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant Antoine’s Restaurant directly.

What time does Antoine’s Restaurant open today and its closing time? Hours of operation, working and holiday hours of Antoine’s Restaurant may fluctuate. For detailed hours of operation, please contact the store directly. Find Antoine’s Restaurant near me by using maps, it’s the best store locator.

Leave a Comment