New Orleans oldest cock tail, from the 18 40's. Sazerac Rye Whiskey, a little sugar, and New Orleans' own Peychaud's Bitters with a hint of Herbsaint. Served in Antoine's Sazerac glass - 4 to take home
Pimm's No.1 with lemon juice, sugar, and ginger ale, with a slice of cucumber. Light and refreshing
The original recipe from Maxime's of Paris. Made with Gin, Triple Sec, lemon juice and lots of Champagne
From England in the 1920's. Made with Brandy, Triple Sec, lemon juice and a little sugar. It is served straight up in a sugar-rimmed glass
Huey Long's favorite drink, made with Beefeater Gin, cream, lemon juice, orange flower water, egg white, and topped with a splash of soda
One cube of sugar, a few dashes of Peychaud Bitters , and Champagne, with a twist of lemon
Abita Amber, Abita Jockamo IPA, Blue Moon, Budweiser, Bud Light, Coors Light, Dixie, Michelob Ultra, Miller Lite, NOLA Blonde Ale, O'Doul's N/A, Samuel Adams Boston Lager
Mountain Valley, Pellegrino, Perrier
Amstel Light, Bass Pale Ale, Beck's, Beck's Dark, Beck's N/A, Chimay Ale - Pères Trappistes, Corona Extra, Dos Equis Lager Especial, Duvel - Belgian Golden Ale, Guinness Stout, Heineken, Kronenbourg 1664, New Castle Brown Ale, Stella Artois
Evian, Mountain Valley
Louisiana Gulf Oysters baked on the half shell with the original Rockefeller sauce create d by Antoine's in 1889
The classic Antoine's fried puffed potatoes
Fresh Louisiana Gulf oysters baked on the half shell with a bacon and tomato sauce
Fresh Louisiana Gulf oyster s baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers
Fried Louisiana Gulf oysters on toast buttered with paté, topped with a Colbert sauce
Chilled Louisiana Gulf shrimp in Antoine's Remoulade dressing
Chilled Louisiana Gulf shrimp served with a classic cocktail sauce
Lump crabmeat served chilled in a creamy Creole mayonnaise dressing
Lump crabmeat in a cream sauce sprinkled with a light cheese and French bread crumb mixture baked and browned in a casserole
Snails in Antoine's presentation of the classic Bourguignonne sauce
Snails basted and baked in a red wine and garlic sauce, crowned with a mixture of cheeses and French bread crumbs
Louisiana Crawfish tails in a special white wine sauce with a hint of tomato - our creation
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp
A well-seasoned sherry wine-laced, alligator bisque
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup
A flavorful favorite onion soup baked in the oven and crowned with a delicious combination of cheeses
A delightful blend of mixed greens and spinach with cherry tomatoes topped with a vinaigrette dressing
A wedge of iceberg lettuce with cherry tomatoes, carrots, bacon and walnuts topped with Roquefort dressing
Mixed greens and spinach tossed with artichoke, asparagus, cherry tomatoes, and cranberries topped with feta cheese and a vinaigrette dressing
Chicken breast sautéed with fresh mushrooms, butter and garlic
Grilled chicken breast on a thin slice of smoke d ham served with Antoine's original Rochambeau sauce and Béarnaise sauces
Prime center cut lamb chops grille d and served with mint jelly
Grilled center cut of tenderloin
Tenderloin tips with Antoine's Marchand de Vin sauce
13 oz grilled veal chop served with a duck foie gras mousse and topped with a red wine truffle port sauce
Grilled center cut tendeloin of beef for two served with potatoes, sauteed mushrooms, and Antoine's Marchand de Vin and Bearnaise sauces
Grilled or fried filet of gulf fish du jour with Louisiana crawfish tails in white wine sauce - our creation
Fried filet of gulf fish du jour with a hot butter meuniere sauce
Fried filet of gulf fish du jour with toasted slice d almonds and a hot butter meuniere sauce
Grilled gulf fish du jour with lump crabmeat sautéed in butter
Grilled filet of pompano
Grilled filet of pompano with lump crabmeat sautéed in butter
Soft shell crabs fried in a light batter with a butter meuniere sauce
Soft shell crabs fried in a light batter with a butter meuniere sauce and toasted sliced almonds
Poached filet of gulf fish in a white wine, shrimp, mushroom, oyster and cheese sauce, baked and topped with toasted bread crumbs
Steamed broccoli with Hollandaise sauce
Steamed fresh asparagus with butter
Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole
Potatoes in a cream sauce baked in a casserole with light cheese gratinee
Diced fried potatoes served with melted butter
Roasted corn with onion, garlic, thyme, parsley and tomatoes baked in a casserole
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bot tom and egg white meringue on top flambayed on the out side to perfection. The presentation of Baked Alaska is for two. Order at commencement of dinner
Vanilla ice cream on a lightly toasted meringue shell draped with chocolate fudge sauce
Candied peach slices, vanilla ice cream, Raspberry sauce, and chopped toasted almonds
Rich chocolate layer cake with a Raspberry base
Vanilla ice cream
A cinnamon and raisin bread pudding topped with a Rum sauce
Chocolate mousse with whipped cream
Caramel custard served with fresh berries
Sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream
Antoine's creation of a hot spiced coffee flamed at your table with brandy
A delicate blend of Calvados apple brandy, lemon juice, simple syrup, and a dash of grenadine
A blende d mix of tomato juice, lemon juice, celery salt, creole spices, worcester shire sauce, a dash of tabasco and vodka served over crushed ice
A blend of brandy, simple syrup, light cream, and vanilla extract with a sprinkle of nutmeg on top
Champagne mixed with orange juice
One cube of sugar, a few dashes of Peychaud Bitters, and Champagne, with a twist of lemon
The original recipe from Maxime's of Paris. Made with Gin, Triple Sec, lemon juice and lots of Champagne
Abita Amber, Abita Jockamo IPA, Blue Moon, Budweiser, Bud Light, Coors Light, Dixie, Michelob Ultra, Miller Lite, NOLA Blonde Ale, O'Doul's N/A, Samuel Adams Boston Lager
Mountain Valley, Pellegrino, Perrier
Amstel Light, Bass Pale Ale, Beck's, Beck's Dark, Beck's N/A, Chimay Ale -Pères Trappistes, Corona Extra, Dos Equis Lager Especial, Duvel - Belgian Golden Ale, Guinness Stout, Heineken, Kronenbourg 1664, New Castle Brown Ale, Stella Artois
Evian, Mountain Valley
Louisiana Gulf Oysters bake d on the half shell with the original Rockefeller sauce create d by Antoine's in 1889
The classic Antoine's fried puffed potatoes
Chilled Louisiana Gulf shrimp served in Antoine's Remoulade dressing
Lump crabmeat served chilled in a creamy Creole mayonnaise dressing
Snails basted and bake d in a red wine and garlic sauce, crowned with a mixture of cheeses and French bread crumbs
Mushrooms stuffed with lump crabmeat filling, sprinkled with a light cheese and French bread crumbs, baked in a casserole, and topped with Antoine's rich Hollandaise sauce
A well-seasone d sherry wine-lace d, alligator bisque
Louisiana craw fish reduced to a thick, rich, and well-seasoned soup
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp
Antoine's greens, red onions, shaved carrots, chopped walnuts, crumbled Roquefort and vinaigrette
Crabmeat omelette topped with Antoine's Creole tomato sauce
Shrimp omelette topped with Antoine's Creole tomato sauce
Cheese omelette topped with Antoine's Creole tomato sauce
Poached eggs over baked ham served topped with Antoine's rich Hollandaise sauce
Poached eggs over steamed artichoke bottoms topped with Hollandaise sauce
Poached eggs on a bed of creamed spinach topped with Hollandaise sauce and served au gratin
Antoine's version of French Toast topped with powdered sugar and fruit
Fried chicken breast strips with Brabant potatoes
Fried filet of gulf fish du jour with toasted sliced almonds and a hot butter meuniere sauce
Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits
Two grilled crab cakes topped with a creamy Creole horseradish sauce
Panneed veal topped with lumped crabmeat and mushrooms topped with Antoine's rich Hollandaise sauce
Fried Louisiana oysters and bacon with garlic Beurre Blanc Sauce served over pecan rice pilaf
Center cut pork loin, grilled and served with a port apple reduction and Brabant potatoes
Louisiana gulf shrimp sauteed in a garlic tomato sauce served with creamy buttered grits
Petite tenderloin of beef with Antoine's famous red wine sauce and sliced mushrooms
Spinach in a light cream sauce with onion, garlic and romano cheese baked in a casserole
Diced fried potatoes served with melted butter
Antoine's very special dessert, filled with vanilla ice cream with pound cake on the bot tom and egg white meringue on top flambayed on the out side to perfection. The presentation of Baked Alaska is for two. Order at commencement of dinner
Vanilla ice cream on a lightly toasted meringue shell draped with chocolate fudge sauce
Candied peach slices, vanilla ice cream, Raspberry sauce, and chopped toasted almonds
Rich chocolate layer cake with a Raspberry base
A cinnamon and raisin bread pudding topped with a Rum sauce
Caramel custard served with fresh berries
A creamy cheesecake topped with cinnamon strawberry sauce
Antoine's creation of a hot spiced coffee flame d at your table with brandy
Antoine's dark French Roast
French roast coffee with hot milk
Hot tea
The classic Antoine's fried puffed potato
Fried crab cakes served with a creamy Creole horseradish sauce
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889
A delightful blend of five favorite greens and tomatoes
Boiled Louisiana shrimp served with Remoulade and cocktail sauces
Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits
Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce
Poached eggs over baked ham served topped with Antoine's rich Hollandaise sauce
1 - Oyster Rockefeller, 1- Oyster Thermidor, 1 Oyster Bienville
Louisiana shrimp seasoned with bell pepper and onion in a Creole tomato sauce served with onion rice
Demi grilled chicken breast served with Antoine's original Rochambeau sauce and a rich Béarnaise sauce over a slice of baked ham served with steamed asparagus
Antoine's very special presentation of Baked Alaska
Boiled Louisiana shrimp served cold in Antoine's unique Remoulade dressing
Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce served with Brabant potatoes
Demi grilled chicken breast sautéed with mushrooms and garlic served over pecan rice
Antoine's very special presentation of Baked Alaska
The classic Antoine's fried puffed potato
A classic preparation of rich Louisiana gumbo with blue crabs, oysters, and gulf shrimp
Medallions of veal in a rich onion, tomato, and red wine sauce served with creamy buttered grits
Lightly battered and fried filet of gulf fish du jour served over creamed spinach draped with a Béarnaise sauce topped with cheese and bread crumbs
A cinnamon and raisin bread pudding topped with a Rum sauce
Lump crabmeat seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation
Oysters seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation
The classic Antoine's puffed potatoes
Oysters seasoned, breaded and buttered to form a rich baked canapé hot from the oven
Shrimp seasoned, breaded and buttered to form a rich baked canapé hot from the oven
Fried oysters on toast points with pâté with a rich Colbert sauce
Crawfish tails in a white wine sauce served in a pastry shell
Boiled Louisiana shrimp served cold in Antoine's unique Remoulade dressing served on toast points
Louisiana shrimp sautéed in a rich creamy garlic butter sauce served on toast points
Spinach in a light cream sauce served in a pastry shell
Fried oysters served with a rich Colbert sauce our creation
Shrimp seasoned, breaded and buttered to form a rich baked canapé hot from the oven our creation
with Remoulade and Cocktail Sauces
Lump crabmeat served cold in a delightfully seasoned dressing
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889
Grilled chicken breast served with Antoine's original Rochambeau sauce and a rich Béarnaise sauce over a slice of baked ham
Fried filet of gulf fish du jour with toasted almonds and a hot lemon butter Meuniere sauce
with Marchand de Vin and Béarnaise sauces
Seasonal fruits, Roquefort, Camembert, Port Salut Cheeses
with Rum Sauce
Fried oysters served with a rich Colbert sauce Ð our creation
Oysters seasoned, breaded and buttered to form a rich baked canapé hot from the oven Ð our creation
Lump crabmeat seasoned, breaded and buttered to form a rich baked canapé hot from the oven Ð our creation
Lump crabmeat served cold in a delightfully seasoned dressing
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine’s in 1889
Grilled chicken breast served with Antoine’s original Rochambeau sauce and a rich Béarnaise sauce over a slice of baked ham
Fried filet of speckled trout with toasted almonds and a hot lemon butter Meuniere sauce
with Marchand de Vin and Béarnaise sauces
Seasonal fruits, Roquefort, Camembert, Port Salut Cheeses
Fried oysters on toasted French bread with pate, lettuce, and a rich Colbert sauce. Our own creation
Fried shrimp on toasted French bread with a tomato horseradish sauce, Sauerkraut, and melted Swiss cheese
Dressed lettuce, tomato, and mayonnaise and served with Marchand de Vin sauce for dipping
One fried soft shell crab on toasted french bread with Regua sauce, lettuce, tomato, and pickles
Tossed greens with hearts of palm, shredded carrots, golden raisins, grapes, and crumbled Roquefort with a house vinaigrette
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine’s in 1889 - 6 per serving
Boiled Louisiana shrimp served cold in Antoine’s unique remoulade dressing
Lump crabmeat served cold in a delightfully seasoned dressing
The classic Antoine’s fried puffed potatoes
Creole Gumbo, Crawfish Bisque, or Alligator with Sherry
Lightly fried eggplant with Hollandaise dipping sauce
Oyster Foch, Fried Eggplant, Crabmeat Ravigote, and Shrimp Remoulade
Oysters Rockefeller, Thermidor and Bienville
Antoine's greens with purple onions, cranberries, walnuts, cherry tomatoes and crumbled feta cheese with an orange marmalade vinaigrette
A rich tomato basil soup with Louisiana shrimp
Andouille sausage and beef stuffing inside a pork tenderloin served over sweet potatoes topped with a pinot noir wine sauce
Grilled flat iron steak served over cheese mashed potatoes with a demi-glace sherry sauce
Fried puppy drum filet Florentine with an onion garlic wine sauce
A cinnamon and raisin pecan bread pudding topped with a warm rum sauce
A creamy cheesecake topped with a strawberry sauce
Classic dark chocolate mousse topped with whipped cream
Antoine's classic fried puff potatoes
A trio of Shrimp Remoulade, Lump Crabmeat Ravigote and Oyster Rockefeller
Rich Louisiana gumbo with blue crab, gulf shrimp and oysters
Grilled center cut of beef tenderloin topped with Antoine's Marchand du Vin sauce and mushrooms
Grilled filet of Pompano with lump crabmeat sauteed in butter
French vanilla ice cream on a lightly toasted meringue shell draped with chocolate fudge sauce
A cinnamon and raisin bread pudding topped with a caramel rum sauce
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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