Restaurant Week New Orleans

Antoine’s Restaurant

Location

French Quarter
713 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 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.

 


Menus

COOLinary New Orleans August 1-31, 2018


Lunch Menu


First Course
choice of

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

Strawberry Salad
Antoine’s mixed greens and baby spinach, strawberries and shaved carrots topped with feta cheese with a pepper jelly vinaigrette

Vichyssoise
the classic cold potato soup flavored with chicken broth and finished with cream

Second Course
choice of

Grilled Louisiana Drum
grilled Louisiana drum served with Florentine rice and topped with a beurre blanc sauce

French Chicken Breast
fried French chicken breast with a marmalade drizzle served with a three-cheese baked macaroni and collard greens

Scallop Etouffee
scallop etouffee with peas, served over steamed rice

Third Course
choice of

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

Chocolate Mousse
classic dark chocolate mousse topped with whipped cream

$20.18

Daily-featured +$0.25 cent cocktail with purchase of entrée. (limit 3)

Price does not include a beverage, tax or gratuity.

Available for parties of 15 or less. No Substitutions.


Dinner Menu


First Course
choice of

Oysters St. Louis
Cornmeal dusted oysters served over a fried creole tomato with a tomato cream sauce, topped with melted cheese and a chopped shrimp garnish

Watermelon Salad
Antoine’s shredded lettuce, butter leaf, and watermelon topped with feta cheese and toasted almonds, with a watermelon honey ginger vinaigrette

Alligator Soup
a richly-seasoned sherry wine-laced alligator soup

Second Course
choice of

Grilled Salmon
grilled salmon with a honey glaze served over pesto rice and topped with a pineapple relish

Roasted Cornish Hen
roasted Cornish hen on top of smothered potatoes and topped with a celery and bacon red wine reduction sauce

Third Course

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

$39

Price does not include a beverage, tax or gratuity.

Available for parties of 15 or less. No Substitutions.


Brunch Menu


Beverage

Mimosa

First Course
choice of

Oysters 1 – 1 – 1
three Louisiana oysters featuring one Oysters Rockefeller, one Oysters Thermidor and one Oyster’s Bienville

Brunch Salad
mixed greens with mandarin oranges, walnuts and feta served with a marmalade vinaigrette

Alligator Soup
a richly-seasoned sherry wine-laced alligator soup

Second Course
choice of

Biscuit Topped with Crawfish Sauce
a green onion and cheese biscuit, with roasted tomatoes and crawfish sauce, topped with a fried egg and drizzled hollandaise sauce

Petit Filet
a petit filet over garlic cheese mash, topped with Marchand de Vin sauce and a fried egg

Third Course

Caramel Cheesecake
creamy cheesecake topped with caramel sauce

$37

Price does not include tax or gratuity.

Available for parties of 15 or less. No Substitutions.


Reserve a Table

 Restaurant Week New Orleans September 10-16, 2018


Lunch Menu


First Course
choice of

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

Mandarin Salad
Antoine’s mixed greens, shaved red onion and sliced mandarin oranges, topped with feta cheese with a ginger honey mustard vinaigrette

Butternut Squash Bisque
butternut squash bisque with andouille sausage, topped with sour cream

Second Course
choice of

Skirt Steak
grilled skirt steak over horseradish mash with garlic and cheese, topped with a red wine truffle mushroom sauce

Shrimp Regua
boiled Louisiana shrimp tossed in Antoine’s vinaigrette over a fried tomato

Breaded Veal
lightly breaded veal over pesto rice, topped with a garlic roasted tomato sauce.

Third Course
choice of

Pecan Bread Pudding

Apple Crumble

$20.18

Daily-featured +$0.25 cent cocktail with purchase of entrée. (limit 3)

Price does not include a beverage, tax or gratuity.

Available for parties of 15 or less. No Substitutions. 


Dinner Menu


First Course
choice of

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

Apple Salad
Antoine’s spinach and mixed greens with sliced apples, walnuts, golden raisins and crumbled Stilton, with a pepper jelly vinaigrette

Alligator Soup
a richly-seasoned sherry wine-laced alligator soup

Second Course
choice of

Stuffed Smithfield DuRoc Tenderloin
Smithfield DuRoc pork tenderloin stuffed with andouille, over a vegetable medley of squash, zucchini, and celery, and topped with a cranberry port sauce

Fried Soft Shell Crab
a soft shell crab fried in a light batter over okra rice, and topped with a pimento meunière sauce

Third Course
choice of

Pecan Bread Pudding

Chocolate Crème Brûlée

$39

Price does not include a beverage, tax or gratuity.

Available for parties of 15 or less. No Substitutions. 


Brunch Menu


Beverage

One Complimentary Mimosa

First Course
choice of

Oysters 1 – 1 – 1
three Louisiana oysters featuring one Oysters Rockefeller, one Oysters Thermidor and one Oyster’s Bienville

Brunch Salad
mixed greens with mandarin oranges, walnuts and feta served with a marmalade vinaigrette

Alligator Soup
a richly-seasoned sherry wine-laced alligator soup

Second Course
choice of

Biscuit Topped with Crawfish Sauce
a green onion and cheese biscuit, with roasted tomatoes and crawfish sauce, topped with a fried egg and drizzled hollandaise sauce

Petit Filet
a petit filet over garlic cheese mash, topped with Marchand de Vin sauce and a fried egg

Third Course

Caramel Cheesecake
creamy cheesecake topped with caramel sauce

$37

Price does not include tax or gratuity.

Available for parties of 15 or less. No Substitutions.


Reserve a Table