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Dinner Menu
Antoine's Current Menu
 fter
opening the menu at Antoine's, the average diner may be somewhat
surprised. After all, most restaurants in the United States do not have
their menu written in French.
 ut this was the language of Antoine
Alciatore and it remains the language of his restaurant today.
ut what about the people who happen
not to "parlez Francais"? Fear not, mes amis, this is not a
catastrophe but simply one of the charms of Antoine's.
 ike most contemporary menus,
Antoine's is organized in a fashion to facilitate ease in ordering. And
just a bit of concentration and help from the waiters can result in a
marvelous meal.
 he staff will gladly help to satisfy
any craving with the delicious and exciting dishes on the menu.
note - Antoine's menu is careful to
remind patrons that fine food takes careful consideration and
preparation.
fter all, one does not enter the
world of Antoine's for fast food!
Back To Top Of Page
ANTOINE'S DINNER MENU
(Prices subject to change)
Le service chez Antoine exclusivement a la carte
Service at Antoine’s is exclusively a la carte
Minimum $11.00 per person
Avis Au Public
Fair de la bonne cuisine demande un certain temps. Si on vous fait
attendre, c’est pour mieux vous servir, et vous plaire.
To Our Guests
To cook well requires a certain amount of time. If you must wait it
is only to serve you better and please you more.
Appetizers | Soups | Fish
| Eggs |
Entrees | Sauces | Vegetables
| Salads | Desserts
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.
Back To Dinner Menu
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.
Back To Dinner Menu
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.
Back To Dinner Menu
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.
Back To Dinner Menu
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.
Back To Dinner Menu
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.
Back To Dinner Menu
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.
Back To Dinner Menu
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
Back To Dinner Menu
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
Back To Dinner Menu
CAFÉ ET THE
Coffee and Tea
Café $2.75
A large cup of Antoine’s dark French roast.
Café au lait $3.25
French roast coffee served with hot milk.
Thé $3.25
Hot orange pekoe tea.
Café brulot diabolique $8.75
Antoine’s creation of hot spiced coffee flamed at your table with
brandy-our creation.
Thé glacé $3.75
Iced tea
Demi-tasse $3.25
A half cup of Antoine’s dark french roast coffee
EAUX MINERALES-BIERE-CIGARES-CIGARETTES
Mineral Water-Beer-Cigars-Cigarettes
Cigarettes ~ Biere locale ~ Biere importee ~ Cigares
Cigarettes ~ Domestic beer ~ Imported beer ~ Cigars
Vichy ~ Perrier ~ Evian
Bernard R. Guste
Proprietaire
Cinquieme Generation
713-717 Rue St. Louis Nouvelle Orleans, Louisiane
Telephone: (504) 581-4422 Fax: (504) 581-3003
Back To Dinner Menu
Back To Top Of Page
Home ~ Reservations
~ General Info ~ Current
Menu ~ Dining
Rooms ~ History ~
Gallery
Copyright © 1999
Antoine's Restaurant
713-717 Rue Saint Louis
New Orleans, Louisiana 70130 USA
Telephone: (504) 581-4422
Fax: (504) 581-3003
Email: info@antoines.com
All Rights Reserved
|
source:
http://www.antoines.com/culinary.html
...now, please
click on any of the links within the menu above or the source of
the menu to go to its home pages...
...all menus
collected and displayed serve the main purpose of being the best menu
study guide available. This site provides a vast variety of restaurant
menus, styles and dishes...
...to get up to date
information, such as hours of operation, prices, latest menu changes,
from any restaurant listed here, please visit their home pages.
03/14/2004 04:28:15 PM
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Thank You and have a most beautiful day now...
...
as you pick at random one...
...
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...world-wide- taste-bud-kitzlers, aka restaurant menu...
...collected for you by
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2000-2001
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