C L A S S I C C O C K TA I L S
Side Car
Sazerac
N e w O r l e a n s o l d e s t co ck t a i l , f ro m th e 1 8 40 ’s .
S aze r a c R ye W h is ke y, a l it tl e s u ga r, a n d N e w
O r l e a n s’ ow n Pe ych a u d ’s B it te r s
w ith a h i nt of H e r b s a i nt . - 9. 50
Fro m En gl a n d i n th e 1 920 ’s . M a d e w ith B r a n d y,
Tr i p l e S e c , l e m o n j u i c e a n d a l it tl e s u ga r. It is s e r ve d
Served in Antoine's Sazerac glass - 4 to take home.
Ramos Gin Fizz
s t r a i ght u p i n a s u ga r-r i m m e d gl a s s . - 9. 50
Pimm’s Cup
Pimm’s No.1 with lemon juice, sugar, and ginger ale, with
H u e y L o n g’s f avo r ite d r i n k , m a d e w ith
B e e f e ate r G i n , cr e a m , l e m o n j u i c e , o r a n g e f l ow e r
wate r, e g g w h ite , a n d to p p e d w ith a s p l a s h
a slice of cucumber. Light and refreshing. - 8.50
of s o d a . - 9. 50
French 75
Champagne Cocktail
The original recipe from Maxime’s of Paris.
Made with Gin, Triple Sec, lemon juice and
O n e cu b e of s u ga r, a f e w d a s h e s of Pe ych a u d B it te r s ,
a n d Ch a m p a gn e , w ith a t w is t of l e m o n . - 8 . 50
lots of Champagne. - 9.50
WINE BY THE GL ASS
RED
WHITE
Georges Duboeuf, Beaujolais-Villages
8.50
Joel Gott Riesling, Washington 7.50
Byron Pinot Noir, Santa Maria Valley 14.50
Guerra Albano, Pinot Grigio 12.50
Belleruche M. Chapoutier Cote de Rhone 8.00
Coquille d'oc, Rose, Domaine De Sainte Rose 8.50
Joseph Faiveley Bourgogne, Burgundy
15.50
Pouilly-Fuisse, Marie-Antoinette, Vincent
14.50
Napa Cellars Merlot, Napa Valley 12.50
Echo Bay Sauvignon Blanc, Marlborough 9.50
Paraduxx, Duckhorn Vineyard, Napa Valley
15.50
Cade Sauvignon Blanc, Napa Valley
15.50
Dona Paula, Malbec, Mendoza, Argentina 10.50
Pascal Jolivet Sancerre 15.50
Justin Cabernet Sauvignon, Paso Robles 12.50
Chablis, William Fevre 14.50
Charles Krug Cabernet Sauvignon, Yountville-Napa Valley 14.50
Waterbrook Chardonnay, Columbia Valley 8.50
Chateau de Cruzeau, Bordeaux
Ferrari-Carano Chardonnay Sonoma 12.50
Jordan Chardonnay, Russian River Valley 14.50
Terra d’oro, Moscato, California 8.50
15.50
S PA R K L I N G
Monmousseau N.V.
8.00
Mumm Napa Brut Prestige, Napa Valley N.V. 12.50
B E E R S & WAT E R S
Domestic
Imported
Abita Amber, Abita Jockamo IPA, Blue Moon, Budweiser, Bud Light,
Amstel Light, Bass Pale Ale, Beck’s, Beck’s Dark, Beck’s N/A,
Coors Light, Dixie, Michelob Ultra, Miller Lite, NOLA Blonde Ale,
Chimay Ale -Pères Trappistes, Corona Extra, Dos Equis Lager Especial,
O’Doul’s N/A, Samuel Adams Boston Lager.
Duvel - Belgian Golden Ale, Guinness Stout, Heineken,
Kronenbourg 1664, New Castle Brown Ale, Stella Artois.
Sparkling Waters
Stilled Waters
Mountain Valley, Pellegrino, Perrier
Evian, Mountain Valley
HORS D’OEUVRES
(APPETIZERS)
Huîtres en coquille à la Rockefeller
L o u is i a n a G u l f O y s te r s b a ke d o n th e h a l f s h e l l w ith th e
o r i gi n a l Ro cke f e l l e r s a u c e cr e ate d by
A nto i n e’s i n 1 8 8 9. – 1 5
Pommes de terre Soufflées
Chair de Crabes Ravigote
The classic Antoine’s fried puffed potatoes. – 8
L u m p cr a b m e at s e r ve d ch i l l e d i n a
cr e a my Cr e o l e m ayo n n a is e d r e s s i n g. – 2 1
Huîtres Thermidor
Fr e s h L o u is i a n a G u l f oy s te r s b a ke d o n t h e
h a l f s h e l l w ith a b a co n a n d to m ato s a u c e . – 1 5
Huîtres Bienville
Fr e s h L o u is i a n a G u l f oy s te r s b a ke d o n th e
h a l f s h e l l w ith a w h ite w i n e s a u c e
s e a s o n e d w ith o n i o n s , p i m e nto ,
and fresh peppers. – 15
Chair de Crabe au Gratin
L u m p cr a b m e at i n a cr e a m s a u c e
s p r i n k l e d w ith a l i ght ch e e s e a n d Fr e n ch
b r e a d cr u m b m ix tu r e b a ke d a n d b row n e d
i n a c a s s e ro l e . – 2 1
Escargots à la Bourguignonne
S n a i l s i n A nto i n e’s p r e s e nt at i o n of
th e cl a s s i c B o u rgu i gn o n n e s a u c e . – 14
Huîtres à la Foch
Fried Louisiana Gulf oysters on toast buttered
with paté, topped with a Colbert sauce. – 15
Crevettes Remoulade
Ch i l l e d L o u is i a n a G u l f s h r i m p i n A nto i n e’s
Re m o u l a d e d r e s s i n g. – 13
Cocktail aux Crevettes
Ch i l l e d L o u is i a n a G u l f s h r i m p s e r ve d w ith
a cl a s s i c co ck t a i l s a u c e . – 13
Escargots à la Bordelaise
S n a i l s b a s te d a n d b a ke d i n a r e d w i n e a n d
ga r l i c s a u c e , crow n e d w ith a m ix tu r e of
ch e e s e s a n d Fr e n ch b r e a d cr u m b s . – 14
Ecrevisses Cardinal
L o u is i a n a Cr aw f is h t a i l s i n a s p e ci a l w h ite
w i n e s a u c e w ith a h i nt of to m ato
- o u r cr e at i o n! – 1 5
P OTAG ES
(SOUP S)
Gombo Créole
Bisque d’ Ecrevisses
A cl a s s i c p r e p a r at i o n of r i ch L o u i s i a n a
gu m b o w ith b l u e cr a b s , oy s te r s , a n d
gu l f s h r i m p . – 9 / 10
L o u is i a n a cr aw f is h r e d u c e d to a th i ck ,
r i ch , a n d w e l l-s e a s o n e d s o u p . – 9 / 10
Soupe a l'oignon gratinee
Potage Alligator au Sherry
A f l avo r f u l f avo r ite o n i o n s o u p b a ke d i n th e ove n
a n d crow n e d w ith a d e l i ci o u s co m b i n at i o n of
ch e e s e s . - 11
A w e l l-s e a s o n e d s h e r r y w i n e-l a c e d ,
a l l i gato r b is q u e . – 9 / 10
SALADES
Salade Antoine
A delightful blend of mixed greens and spinach with
cherry tomatoes topped with a vinaigrette dressing. – 8
Salade de Laitue au Roquefort
Salade Combinaison
Mixed greens and spinach tossed with artichoke,
asparagus, cherry tomatoes, and cranberries topped with
feta cheese and a vinaigrette dressing. – 9
A wedge of iceberg lettuce with cherry tomatoes, carrots,
bacon and walnuts topped with Roquefort dressing. – 9
ENTRÉES
Poulet aux Champignons
Bœuf en brochette Marchand de Vin
Poulet sauce Rochambeau
Côte de veau Rossellini
Ch i cke n b r e a s t s a u té e d w ith f r e s h
m u s h ro o m s , b u t te r a n d ga r l i c . – 2 7
G r i l l e d ch i cke n b r e a s t o n a th i n s l i c e of s m o ke d
h a m s e r ve d w ith A nto i n e’s o r i gi n a l Ro ch a m b e a u
s a u c e a n d B é a r n a is e s a u c e s . – 28
Cotelettes d’Agneau Grillees
Pr i m e c e nte r cu t l a m b ch o p s gr i l l e d a n d
s e r ve d w ith m i nt j e l l y. – 47
Filet de Bœuf Nature
Te n d e r l o i n t i p s w ith A nto i n e's M a rch a n d d e V i n
sauce. – 31
13 oz grilled veal chop served with a duck foie
gras mousse and topped with a red win e truffle
port sauce. - 48
Chateaubriand
Grilled center cut tendeloin of beef for two
ser ved with potatoes, sautéed mushrooms, and
A n t o i n e ’s M a r c h a n d d e V i n a n d
B é a r n a i s e s a u c e s . – 1 2 0 ( f o r t w o)
G r i l l e d c e nte r cu t of te n d e r l o i n . – 43
Sauces: Alciatore, Sauteed Mushrooms, Marchand de Vin, Béarnaise, Demi-Bordelaise - 7.00 each
POISSON
(FISH)
Filet de Gulf Poisson aux
Ecrevisses Cardinal
Pompano Grillé
G r i l l e d f i l e t of p o m p a n o . – 3 5
G r i l l e d o r f r i e d f i l e t of gu l f f is h d u j o u r w ith
L o u is i a n a cr aw f is h t a i l s i n w h ite w i n e s a u c e o u r cr e at i o n . – 3 6
Filet de Gulf Poisson Meunière
Fr i e d f i l e t of gu l f f is h d u j o u r w ith a h ot b u t te r
meuniere sauce. – 27
Pompano Pontchartrain
G r i l l e d f i l e t of p o m p a n o w ith l u m p cr a b m e at
s a u té e d i n b u t te r. – 42
Crabes mous Frits
S of t s h e l l cr a b s f r i e d i n a l i ght b at te r w ith a b u t te r
m e u n i e r e s a u c e . – 32
Filet de Gulf Poisson Amandine
Crabes mous Amandine
Fr i e d f i l e t of gu l f f is h d u j o u r w ith to a s te d s l i c e d
a l m o n d s a n d a h ot b u t te r m e u n i e r e s a u c e . – 28
S of t s h e l l cr a b s f r i e d i n a l i ght b at te r w ith a b u t te r
m e u n i e r e s a u c e a n d to a s te d s l i c e d a l m o n d s . – 3 3
Filet de Gulf Poisson Pontchartrain
G r i l l e d gu l f f is h d u j o u r w ith l u m p cr a b m e at
s a u té e d i n b u t te r. – 40
Filet de Gulf Poisson au Vin Blanc
Po a ch e d f i l e t of gu l f f is h i n a w h ite w i n e , s h r i m p ,
m u s h ro o m , oy s te r a n d ch e e s e s a u c e , b a ke d a n d
to p p e d w ith to a s te d b r e a d cr u m b s . – 3 6
LEGUMES
(VEGE TABLES)
Broccoli sauce Hollandaise
Pommes de terre au gratin
S te a m e d b ro c co l i w ith H o l l a n d a is e s a u c e . – 8
Potatoes in a cream sauce baked in a casserole with light
cheese gratinee. - 8
Asperges au Beurre
S te a m e d f r e s h a s p a r a gu s w ith b u t te r. – 8
Epinards Sauce Crème
S p i n a ch i n a l i ght cr e a m s a u c e w ith o n i o n , ga r l i c
a n d ro m a n o ch e e s e b a ke d i n a c a s s e ro l e . – 8
Pommes de terre Brabant
D i c e d f r i e d p ot ato e s s e r ve d w ith m e lte d b u t te r. – 7
Maïs Grillé
Roasted corn with onion, garlic, thyme, parsley and
tomatoes baked in a casserole. - 8
DESSERTS
Omelette Alaska Antoine
A nto i n e’s ve r y s p e ci a l d e s s e r t , f i l l e d w ith v a n i l l a i c e cr e a m w ith p o u n d c a ke o n
th e b ot to m a n d e g g w h ite m e r i n gu e o n to p f l a m b aye d o n th e o u t s i d e to
p e r f e c t i o n . T h e p r e s e nt at i o n of B a ke d A l a s k a is fo r t wo – 1 9
(O r d e r a t c o m m e n c e m e n t o f d i n n e r)
Pudding de Pain de Noix de Pécan
Meringue Glaceé au Chocolat
Va n i l l a i c e cr e a m o n a l i ghtl y to a s te d m e r i n gu e
s h e l l d r a p e d w ith ch o co l ate f u d g e s a u c e . – 8
A ci n n a m o n a n d r a is i n b r e a d p u d d i n g to p p e d
w ith a Ru m s a u c e . – 9
Pêche Melba
Mousse au Chocolat
C andie d p each slices , vanilla ice cream ,
Raspb err y s auce, and chopp e d toaste d
almonds . – 9
Ch o co l ate m o u s s e w ith w h i p p e d cr e a m . – 8
Crème Renversée au Caramel
Gâteau au Chocolat d’Yvonne
Ri ch ch o co l ate l aye r c a ke w ith a Ra s p b e r r y
b a s e . – 11
Crème Glacée
Vanilla ice cream . – 7
C a r a m e l cu s t a r d s e r ve d w ith f r e s h b e r r i e s . – 8
Cerises Jubilé
S w e e t , d a r k ch e r r i e s f l a m e d i n b r a n d y at
th e t a b l e a n d s e r ve d ove r v a n i l l a i c e
cr e a m . – 10 p e r p e r s o n (minimum of two)
Café Brulot Diabolique
A nto i n e’s cr e at i o n of a h ot s p i c e d cof f e e f l a m e d at yo u r t a b l e w ith b r a n d y.
– 10 p e r p e r s o n (m i n i m u m o f t w o)
A N TO I N E ' S P R I VAT E D I N I N G
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ANTOINE'S 175TH ANNIVERSARY
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T
here is only one Antoine’s.
It has become as much a part of New Orleans as Jackson Square and Saint Louis Cathedral. A restaurant that
has been operated continuously by the same family, since 1840.
Antoine’s has seen the history of New Orleans through the Civil War, World Wars I and II, the Great Depression,
epidemics and storms.
It all started when Antoine Alciatore arrived from Marseilles, France, in 1840, and became immediately a culinary
notable in New Orleans. He was eighteen years old. Young Antoine had been apprenticed, since the age of eight,
to the Great French Chef, Collinet, of the Hotel de Noailles in Marseilles. His parents’ wavering fortunes as cloth
merchants required that the young boy learn a trade and help the family himself.
By the time he left France, Antoine had served kings and royalty, and the aristocracy of that country. But the
voice of opportunity in the new America cried louder than all else. He followed that call and it took him to New
Orleans.
Before Antoine arrived here, the meals served at any public table were simple. Boiled or roasted meat, fowl and
f ish. Sauces were largely non-existent and haute cuisine preparations virtually unknown here.
Antoine changed that. He took the bounty of products available in Louisiana and worked his own culinary magic,
inventing constantly, to develop a cuisine that was uniquely his and has since been adopted by the citizens of New
Orleans as their common right. Antoine was the f irst to serve visitors such New Orleans culinary treasures as
Chicken Creole, Crayf ish Etouffee, and Shrimp Remoulade. He created his own masterpieces that have remained
with us always: Crayf ish Cardinal, Shrimp Mariniere, Pompano en Papillote, Chateaubriand Colbert. The names of
his dishes tell a history of the great chefs of France as well as foreshadow those of New Orleans who would follow.
And his descendants continued the process. His son Jules created such unique offerings as Oysters Bienville, Foch
and Rockefeller. Yes, Oysters Rockefeller was invented here, and only here is the original recipe served. A family
recipe that has been kept a secret to this day.
Relax. Enjoy yourself. Be at home here. As it has been for many generations of New Orleanians and travelers,
Antoine’s can be your dining room in New Orleans.
A nt oine’s Re st a u r a nt
7 13 S a i nt L o u is S t r e e t
N e w O r l e a n s , L o u is i a n a 70130
50 4-5 8 1- 4 42 2 • w w w. A nto i n e s . co m • 50 4-5 8 1- 40 4 4
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