Restaurant Week New Orleans

Antoine’s Restaurant


French Quarter
713 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 175 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, 2017

Lunch Menu

*Lunch menu not available on Sundays*

First Course
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 finished with cream

Demi Wedge Salad
Iceberg lettuce wedge with cherry tomatoes, carrots, bacon, and roasted pecans with a roquefort vinaigrette

Second Course
choice of

Louisiana Drum
Broiled Louisiana drum served with onion rice and topped with a créole Béarnaise sauce

Veal and Grits
Lightly floured and fried veal with a mushroom Madeira wine sauce served over creamy buttered grits

Grilled Pork Chop
Grilled pork chop served with cheesy Yukon mashed potatoes topped with a port wine cranberry sauce

Third Course
choice of

Red Velvet Cake
Classic red velvet cake with a cream cheese icing

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

Old-Fashioned Ice Cream Sundae
Vanilla ice cream atop pound cake with chocolate fudge sauce, nuts, and a cherry on top


Dinner Menu

* Dinner menu not available on Sundays*

Dinner menu coming soon

Brunch Menu


Inclusive of One Complimentary Mimosa

First Course
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

Second Course
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

Third Course

Creamy Cheesecake
Topped with Sauce du Jour


Reserve a Table

 Restaurant Week New Orleans September 11-17, 2017

*Lunch and Dinner menus are not available on Sundays*
*Brunch menu only available Sundays*

Lunch Menu

Lunch menu coming soon

Dinner Menu

Dinner menu coming soon

Brunch Menu

Brunch menu coming soon

Reserve a Table