ANTOINE'S DINNER MENU
METTRE EN APPETIT
Appetizers
Huitres en coquille a la Rockefeller (notre creation) $11.50
Oysters baked on the half shell with our famous Rockefeller sauce - our
creation!
Huitres Thermidor $11.50
Fresh Louisiana oysters baked on the half shell with a bacon and tomato
sauce-our creation.
Huitres a la Ellis $11.50
Oysters and sliced mushrooms poached in a savory sherry wine sauce-our
creation.
Huitres a la Foch $11.50
Crisply fried oysters served on toast, buttered with pate de fois gras, and a
rich colbert sauce-our creation
Canape Balthazar (commander d’avance) $14.25
Oysters seasoned, breaded and buttered to form a rich baked canape hot
from the oven - our creation.
Les escargots a la Bourguignonne $11.50
Snails basted in our version of the classical bourguignonne sauce of garlic
butter and fresh greens.
Les escargots a la Bordelaise $11.50
Snails basted and baked in a red wine and garlic sauce, crowned with a
delicious mixture of cheeses and french bread crumbs.
Crevettes a la mariniere $10.25
Shrimp smothered in a white wine sauce.
Crevettes cardinal $10.25
Prized Louisiana shrimp in a special white wine sauce with a hint of
tomato-our creation.
Crevettes ravigote $10.25
Boiled Louisiana shrimp served cold with a delightfully seasoned dressing.
Crevettes remoulade $10.25
Boiled Louisiana shrimp served cold in a tangy horseradish and creole
mustard remoulade dressing.
Avocat crevette Garibaldi $11.25 (Our creation!)
Ripe avocado stuffed with shrimp ravigote.
Cocktail aux crevettes $10.50
Cold boiled Louisiana shrimp served with a tomato cocktail sauce.
Chair de crabes ravigote $15.75
Lump crabmeat served cold with a delightfully seasoned dressing.
Chair de crabes St. Pierre $14.75
Lump crabmeat in a tomato sauce seasoned with garlic, baked hot in a
casserole, crowned with a special cheese and french bread crumb
gratinee-our creation.
Chair de crabes au gratin $14.75
Lump crabmeat served cold with garlic, baked hot in a casserole, crowned
with a special cheese and french bread crumb mixture baked and browned
in a casserole.
Cocktail a la chair de crabes $14.75
Cold backfin lump crabmeat on a bed of fresh greens with a light tomato
cocktail sauce.
Avocat a la chair de crabes Garibaldi $14.00
Ripe avocado with backfin of crab in a seasoned dressing.
Canapé St. Antoine (commander d’avance) $13.75
Lump crabmeat seasoned, breaded and buttered to form a rich baked
canapé hot from the oven-our creation.
Ecrevisses a etouffee (de saison) $12.00
Crawfish tails smothered with onions and peppers served as an hors
d’ouevre or with steamed rice as an entree.
Ecrevisses a la mariniere (de saison) $12.00
Crawfish smothered in a white wine sauce.
Ecrevisses cardinal (de saison) $12.00
Crawfish in a special white wine sauce with a hint of tomato-our creation.
Champignons sur tost $9.25
Large fresh mushroom buttons sautéed and served on buttered toast.
Caviar frais de Sturgeon Americain $31.75
Fresh American sturgeon caviar.
Foie Gras de Strasbourg a la Gelee $14.75
A special truffled goose liver imported from Strasbourg and served with
cold meat jelly.
POTAGES
Soups
Gombo creole $6.75/$7.75
The classical Louisiana seafood and okra stew with blue crabs, oysters, and
gulf shrimp.
Bisque d’ecrevisses cardinal $7.25/$8.25
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup.
Consomme chaud au vermicelle $5.75/$6.75
Beef consomme served hot with vermicelli.
Vichyssoise $6.25/$7.25
The classical cold potato soup (flavored with chicken broth and finished
with heavy cream.)
Bisque de crevettes $7.50/$8.50
Gulf shrimp reduced to a thick, rich, and well-seasoned soup.
Potage alligator au sherry $7.25/$8.25
A well-seasoned sherry, wine-laced alligator bisque-our creation.
Consomme froid en tasse $5.50/$6.50
Cold jellied beef consomme.
Soupe a l’oignon gratinee $6.75/$7.75
A flavorful favorite onion soup baked in the oven and crowned with a
delicious combination of cheeses and french bread crumbs.
POISSONS
Fish
Filet de truite meuniere $21.50
Battered and fried filet of speckled trout served with a lemon-butter sauce.
Filet de truite a la Marguery $21.50
Filet of speckled trout poached in a white wine sauce with fresh shrimp,
mushrooms, herbs, and seasonings-our creation.
Filet de truite au vin blanc $21.50
Filet of speckled trout smothered in a white wine, shrimp and oyster sauce
and baked with a light bread and cheese gratinee.
Filet de truite Colbert $21.50
Broiled or fried filet of trout with a rich sherry wine sauce.
Filet de truite amandine $21.50
Filet of trout fried in a light butter with toasted slivers of almonds and a
lemon-butter sauce.
Filet de truite florentine $21.50
Trout poached in white wine in a bed of creamed spinach draped with
hollandaise sauce and baked with cheese and fresh bread crumbs.
Filet de truite tartar $21.50
Breaded and fried filet of trout served with homemade tartar sauce.
Filet de truite Pontchartrain $27.75
Broiled trout with lump crabmeat sautéed in butter.
Filet de truite aux ecrevisses cardinal (de saison) $26.25
Broiled or fried trout draped with crawfish in a white wine sauce-our
creation.
Bouillabaisse a la Louisiane (commander d’avance) $31.50
The classical mediterranean seafood dish served Louisiana style.
Crustaces sautés aux champignons $27.75
Lump crabmeat, shrimp, and mushrooms sautéed in butter, served in a
casserole.
Pompano grille $28.00
Grilled filet of pompano.
Pompano au "Buster" grille (de saison) $32.25
Grilled filet of pompano crowned with a fried or grilled "buster" crab.
Pompano a la mariniere $29.00
Poached filet of pompano in a white wine sauce and crowned with a large
broiled mushroom.
Pompano Pontchartrain $30.50
A classical combination of grilled filet of pompano with lump crabmeat
sautéed in butter-a house specialty.
Pompano en papillote $30.50
Our creation of pompano baked in a parchment bag with shrimp and lump
crabmeat in a white wine sauce.
Pompano amandine $30.25
Broiled or fried pompano with slivers of toasted almonds in a lemon-butter
sauce.
Crevettes a la creole $22.75
Fresh Louisiana shrimp in the classical creole tomato sauce, served with
steamed rice.
Crevettes ravigote $22.75
Boiled shrimp served cold in a well seasoned dressing.
Crabes mous grilles $22.75
Grilled soft shell crabs, served with hot melted butter.
Crabes mous frits $22.75
Soft shell crabs, fried in a light batter, with a lemon butter sauce.
Crabes mous amandine $23.25
Soft shell crabs fried in a light batter, with a lemon-butter sauce and toasted
slivers of almonds.
Crabes "Buster" amandine $25.25
Buster crabs crisply fried with toasted almonds in a lemon-butter sauce.
Crabes "Buster" grilles (de saison) $23.75
Grilled buster crabs.
Chair de crabes mariniere $25.75
Backfin lump crabmeat in a white wine sauce served hot in a casserole.
Chair de crabes ravigote $25.75
Backfin lump crabmeat served hot or cold in a delightfully seasoned
dressing.
Salade de chair de crabes $25.75
Cold lump crabmeat seasoned with fresh greens and a light house dressing.
Chair de crabes au gratin $25.75
Backfin lump crabmeat in a rich sauce with a light cheese and french bread
gratinee baked hot in a casserole.
OUEFS
Eggs
Ouefs Benedict $15.75
Baked ham on buttered toast with poached eggs and hollandaise.
Ouefs Sardou $15.75
Poached eggs on fresh steamed artichoke bottoms topped with hollandaise
sauce and truffles-our creation.
Ouefs a la florentine $15.75
Creamed spinach, pouched eggs and hollandaise sauce served in a
casserole.
Omelette nature $13.75
A fluffy three-egg omelette.
Omelette au fromage $14.25
A three-egg omelette with a delightful combination of cheeses.
Omelette aux crevettes $17.75
Omelette with fresh boiled Louisiana shrimp.
Omelette a la chair de crabes $20.75
Omelette with lump crabmeat
Omelette espagnole $16.75
A round omelette with peppers and onions in a light tomato sauce.
ENTREES
Poulet aux champignons $21.50
Chicken sautéed with fresh mushrooms.
Poulet sauté demi-bordelaise $21.50
Half chicken sautéed and browned in garlic butter.
Poulet a la creole $21.75
Half a broiled chicken delicately seasoned and smothered in light tomato
sauce.
Poulet au vin rouge $21.75
Half a broiled chicken in a rich brown red wine sauce.
Poulet sauce Rochameau $23.25
Broiled half of boneless chicken with two delicious sauces-a sweet brown
rochambau and a tangy béarnaise served over a slice of baked ham.
Poulet bonne femme (40 minutes) $23.75
Chicken sautéed and browned with potatoes, onions, garlic, and bacon.
Poulet Paradis $24.50
Broiled half of boneless chicken in red wine sauce flavored with currants,
grapes and a hint of bacon-our creation.
Chatebriand (pour deux (2) - 30 minutes) $59.00
Centercut tenderloin of beef for two, broiled and served with our special
fried potatoes, and your choice of sauces.
Cotelettes D’agneau grilles $29.75
Prime center cut lamb chops grilled and served with mint jelly.
Noisettes d’agneau Alciatore $32.25
Medallions of lamb wrapped in bacon, broiled, and served with a special
combination of sauces-a sweet Alciatore and a tangy béarnaise - all on top of
a delicious grilled pineapple slice-our creation.
Ris de veau a la financiere $24.75
Veal sweetbreads in a sherry wine sauce.
Entrecote naturel $31.50
Broiled centercut strip sirloin.
Tips de filet en brochette Medicis $26.50
Broiled tenderloin tips in a sherry wine sauce with peppers and onions.
Tournedos nature $28.50
Small broiled centercut tenderloin of prime beef.
Filet de bouef nature $34.25
Large broiled centercut of prime tenderloin.
SAUCES
Alciatore $5.50
A special combination of sweet brown pineapple sauce and a tangy
bearnaise-a favorite with broiled lamb or beef-our creation.
Champignons $5.25
Fresh mushrooms in a rich red wine sauce.
Marchand de vin $5.25
The wine merchant’s favorite sauce of onions, mushrooms, and red wine.
Bearnaise $5.25
A hollandaise sauce flavored with taragon and white wine.
Demi-bordelaise $5.25
The classic garlic butter sauce.
Medicis $5.25
Onions and peppers in a rich sherry wine sauce.
LEGUMES
Vegetables
Epinards sauce creme $5.50
Spinach in a light cream sauce
Petits pois a la francaise $5.50
Early peas seasoned with ham and onions in a casserole.
Chou-fleur au beurre $5.50
Steamed cauliflower served with butter or plain.
Chou-fleur au gratin $5.50
Steamed cauliflower in a rich cream sauce sprinkled with a cheese and
french bread crumb mixture and browned in the oven in a casserole.
Carottes au beurre $5.50
Sliced carrots served with hot melted butter.
Broccoli sauce hollandaise (de saison) $6.25
Steamed broccoli with hollandaise sauce.
Asparagus au beurre (de saison) $6.25
Steamed fresh asparagus with butter.
Haricots verts au beurre $6.25
French cut green beans in a special butter sauce.
Pommes de terre au gratin $5.00
Potatoes in a rich cream sauce baked in a casserole with a light cheese
gratinee.
Pommes de terre brabant $6.00
Little diced potatoes fried and served with melted butter.
Pommes de terre soufflees $6.25
The classical Antoine’s dish fried potato puffs.
SALADES
Salade Antoine $5.75
A delightful blend of five favorite greens served with a choice of dressings.
Salade de laitue et tomates $5.75
A head of lettuce salad with sliced tomatoes and a choice of dressings.
Salade de laiture au roquefort $5.75
A head of lettuce salad with a creamy roquefort dressing.
Salade d’anchois $5.75
Five favorite greens tossed with chopped anchovies and vinaigrette
dressing.
Salade de legumes $6.75
A refreshing mixture of broccoli, cauliflower, green beans, carrots, and tips
of asparagus served cold with vinaigrette dressing.
Avocat a la vinaigrette $6.00
Half of a ripe avocado served with vinaigrette dressing.
Avocat evantail $6.50
A ripe avocado sliced and shaped like a fan over bed of select greens and
garnished with a dollop of Fresh sturgeon caviar.
Salade Mirabeau $6.50
Ripe avocado on a bed of Boston leaf lettuce served with Russian dressing.
Fonds d’artichauts Bayard $6.50
Fresh steamed artichoke bottom stuffed with a light combination of greens
on a bed of lettuce with vinaigrette dressing.
Salade de couer de palmier $6.50
Hearts of palm on a bed of lettuce with ripe tomato wedges and vinaigrette
dressing.
Salade combinaison $7.00
Mixed greens tossed with artichoke, avocado, asparagus, tomato and
hearts of palm with a choice of dressings.
Salade aux pointes d’asperges $6.00
Asparagus tips salad
FROMAGES
Cheeses
Brie $7.00
Port Salut $6.75
Roquefort $7.25
Camembert $6.50
DESSERTS
Creme glacee-vanilla, chocolat, fraises $5.25
Vanilla, chocolate, or strawberry ice cream.
Sorbet-orange, citron-vert, ananas $5.25
Orange, lime, or pineapple sherbet.
Meringue glacee sauce chocolat $6.75
Vanilla ice cream on a light toasted meringue draped with chocolate fudge
sauce.
Creme glacee aux fraises $7.25
Vanilla ice cream with fresh strawberries.
Cerises jubilee $8.50
Sweet, dark cherries flamed in brandy at the table and served over vanilla
ice cream.
Peche Melba $7.75
A favorite concoction of a candied peach half, vanilla ice cream, raspberry
sauce, and chopped toasted almonds.
Omelette Alaska Antoine (pour deux (2)-commander au
commencement de repas) $16.50
Antoine’s very special presentation of Baked Alaska (Order in advance.)
Mousse au chocolat $6.25
Chocolate mousse topped with whipped cream.
Creme renversee au caramel $5.50
Caramel custard
Crepes Suzette $8.25
Thin French Pancakes rolled with an orange and butter creme filling and
flamed with orange liqueur and brandy.
Fraises au kirsch $8.05
Fresh strawberries and kirsch liqueur
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