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, 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

Vichyssoise
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

$20.17

Available for parties of 15 or less 


Dinner Menu


* Dinner menu not available on Sundays*

First Course
choice of

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

Popcorn Crawfish Salad
A popcorn crawfish and tricolor beet salad with a balsamic honey mustard dressing

Second Course
choice of 

Roasted Quail
Roasted quail served over an onion bacon rice topped with a mushroom burgundy sauce

Grilled Salmon
Grilled salmon with artichoke and spinach topped with crabmeat and a Béarnaise sauce

Third Course
choice of

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

Strawberry Cheesecake
A creamy cheesecake topped with a strawberry sauce

$39
Available for parties of 15 or less 


Brunch Menu


Lagniappe

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

$33
Available for parties of 15 or less 


Reserve a Table

 Restaurant Week New Orleans September 11-17, 2017


Lunch Menu


First Course
choice of

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

Harvest Salad
Fresh spring mix with cherry tomatoes, shaved carrots, golden raisins, feta and bacon bits with a pepper jelly vinaigrette

Butternut Squash Bisque
A richly seasoned butternut squash with andouille sausage topped with sour cream drizzle

Second Course
choice of

Fried Soft Shell Crab Amandine
A soft shell crab fried in light batter with a butter meunière sauce and toasted sliced almonds on top of Florentine rice

Shrimp Étouffée
Shrimp étouffée served with Vidalia Onion Parsley Rice

Roasted Duck Confit
Roasted duck confit served over sweet potatoes with a Steen Cane Syrup sauce

Third Course
choice of

German Chocolate Cake
German chocolate cake topped with coconut pecan icing

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

Praline Parfait
Vanilla ice cream atop pound cake with whipped cream, pecans and a caramel sauce

$20.17

Available for parties of 15 or less 


Dinner Menu


First Course
choice of

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

Popcorn Crawfish Salad
A popcorn crawfish and tricolor beet salad with a balsamic honey mustard dressing

Second Course
choice of 

Roasted Quail
Roasted quail served over an onion bacon rice topped with a mushroom burgundy sauce

Grilled Salmon
Grilled salmon with artichoke and spinach topped with crabmeat and a Béarnaise sauce

Third Course
choice of

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

Strawberry Cheesecake
A creamy cheesecake topped with a strawberry sauce

$39
Available for parties of 15 or less 


Brunch Menu


Lagniappe

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

$33
Available for parties of 15 or less 


Reserve a Table