Coolinary Restaurants

Antoine’s Restaurant

Location

French Quarter
712 St. Louis Street
New Orleans, LA 70130

Contact

Phone:
(504) 581-4422

Website

www.antoines.com

Hours

Lunch
Monday – Saturday

11:30am – 2:00pm

Dinner
Monday – Saturday

5:30pm – 9:00pm

Jazz Brunch
Sunday

11:00am – 2:00pm

 

Cuisine

Creole French

About

Antoine’s has been operated by the same family, without interruption, for 174 years. Antoine’s cuisine is original New Orleans with French and Creole backgrounds. One of the richest wine cellars in America is found here.

 


Menus

COOLinary New Orleans August 1-31, 2016

*Menu is not available on Sundays*


Lunch Menu


Appetizer
choice of

Charbroiled Oysters (3)
Louisiana oysters charred with a seasoned garlic, herb, butter and olive oil topped with Romano cheese

Vichyssoise
The classic cold potato soup flavored with chicken broth and heavy cream

Summer Salad
Antoine’s mixed greens and spinach with mandarin oranges, sliced almonds, cherry tomatoes, shaved carrots and feta cheese topped with an orange marmalade vinaigrette

Entrée
choice of

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 sautéed in a rich white wine sauce served in a flakey phyllo shell au gratin

Dessert
choice of

Pecan Bread Pudding
A cinnamon and raisin pecan bread pudding topped with a praline 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

$20.16
available for groups of 15 or less


Dinner Menu


Appetizer
choice of

Oysters 1-1-1
Oysters Rockefeller, Thermidor and Bienville

Aligator Bisque
A well-seasoned sherry wine-laced alligator bisque

Entrée
choice of

Fried Soft Shell Crab
Soft shell crab battered and fried and drizzled with a tomato purée sauce
served over onion garlic rice

Pork Alciatore
Center cut pork topped with a béarnaise mushroom pineapple sauce
served with Brabant potatoes

Dessert
choice of

Pecan Bread Pudding
A cinnamon, raisin and pecan bread pudding topped with a warm rum sauce

Raspberry Chocolate Mousse
Classic dark chocolate mousse topped with whipped

$39
available for groups of 15 or less


Brunch Menu


Appetizer
choice of

Crab Cake
A grilled crab cake served on a bed of spring mix greens with a bacon vinaigrette and topped with a creamy Creole horseradish sauce

Fresh Spring Salad
Louisiana strawberries, walnuts, and crumbled bleu cheese
served with strawberry vinaigrette

Entrée
choice of

Poached Egg Cochon
A poached egg with shredded pork served on a green onion biscuit draped with Hollandaise sauce

Soft Shell Crab Florentine
A fried soft shell crab served over a bed of creamed spinach draped with Béarnaise sauce

Dessert

Creamy Cheesecake
Topped with Sauce du Jour

Inclusive of One Complimentary Mimosa

$33


Reserve a Table

 Restaurant Week New Orleans September 12-18, 2016

*Menu is not available on Sundays*


Lunch Menu


Appetizer
choice of

Charbroiled Oysters (3)
Louisiana oysters charred with a seasoned garlic, herb, butter and olive oil topped with Romano cheese

Vichyssoise
The classic cold potato soup flavored with chicken broth and heavy cream

Summer Salad
Antoine’s mixed greens and spinach with mandarin oranges, sliced almonds, cherry tomatoes, shaved carrots and feta cheese topped with an orange marmalade vinaigrette

Entrée
choice of

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 sautéed in a rich white wine sauce
served in a flakey phyllo shell au gratin

Dessert
choice of

Pecan Bread Pudding
A cinnamon and raisin pecan bread pudding topped with a praline 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

$20.16
per person

Daily-featured 25¢ cocktail with purchase of entrée (limit 3)
Exclusive of tax, gratuity, and all alcohol ~ No Substitutions
For parties of 15 or less only


Dinner Menu


Appetizer
choice of

Oysters Bienville (3)
Fresh Louisiana gulf oysters baked on the half shell with a white wine sauce seasoned
with onions, pimentos, and fresh peppers

Alligator Bisque
A well-seasoned sherry wine-laced alligator bisque

Entrée
choice of

Louisiana Drum Amandine
Fried filet of Louisiana drum stuffed with toasted sliced almonds
and a hot butter meunière sauce served with steamed asparagus

Petit Filet
Petit filet with Yukon mashed potatoes and a mushroom and onion burgundy sauce

Dessert
choice of

Peach Melba
Candied peach slices, vanilla ice cream, raspberry sauce, and chopped toasted almonds

Raspberry Chocolate Mousse
Classic dark chocolate mousse topped with whipped cream
and drizzled with raspberry sauce

$39
per person

Exclusive of tax, gratuity, and all alcohol ~ No substitutions
Available for parties of 15 or less only


Reserve a Table