Coolinary Restaurants

Antoine’s Restaurant


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


(504) 581-4422



Monday – Saturday

11:30am – 2:00pm

Monday – Saturday

5:30pm – 9:00pm

Jazz Brunch

11:00am – 2:00pm



Creole French


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.



COOLinary New Orleans August 1-31, 2016

*Menu is not available on Sundays*

Lunch Menu

choice of

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

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

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

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

available for groups of 15 or less

Dinner Menu

choice of

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

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

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

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

available for groups of 15 or less

Brunch Menu

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

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


Creamy Cheesecake
Topped with Sauce du Jour

Inclusive of One Complimentary Mimosa


Reserve a Table

 Restaurant Week New Orleans September 12-18, 2016

*Menu is not available on Sunday*

Lunch Menu

Menu coming soon

Dinner Menu

Menu coming soon

Reserve a Table