Our signature dish. Gulf shrimp marinated in our famous tangy creole remoulade sauce
Succulent louisiana crabmeat, baked in a delicate cheese sauce
Burgundy snails baked individually in ceramic pots with garlic-herb butter and a dash of pernod. Capped with flaky pastry
House hickory-smoked fresh gulf pompano, accompanied by sour cream, capers and onions
Peeled louisiana crab claws simmered in provence's unique blend of butter, fresh garlic and parsley with a dash of pernod
Tantalizingly seasoned. Served with smoked onion and apple relish and arnaud's own creole mustard
Baked fresh mushroom caps stuffed with grapes and boursin cheese encrusted in fresh parmigiano-reggiano
An arnaud's original. Shrimp, mushrooms, green onions, herbs and seasonings in a white wine sauce
Artichoke hearts, garlic, fresh parmigiano-reggiano and extra-virgin olive oil
Bacon, pimento, green onion and bell pepper
The essence of creole. Eggplant and andouille sausage
Our version of the classic. Fresh spinach and bacon with a touch of pernod
One each of our baked oysters
Chilled, select fresh louisiana oysters with mignonette or cocktail sauce
Gulf shrimp simmered in a spicy tomato sauce with creole vegetables. Served with rice pilaf
Made with jumbo lump louisiana crabmeat. Served with a white remoulade sauce and a warm seasonal squash salad
Baked in a brandy-infused classic creole tomato based sauce. Served with jasmine rice
Delectable louisiana crabmeat and mushrooms baked in puff pastry. Served with white wine sauce
Crisply fried and topped with pernod-infused garlic-herb butter
Crisply fried fillet served with arnaud's famous creole meunière sauce
Crisply fried almond-crusted fillet. Topped with sliced almonds and lemon butter sauce
The freshest other species of fish available in the marketplace today
Sautéed fillet topped with fresh louisiana crabmeat
Pan seared fillet served with a bouillabaisse reduction and mirliton-pickled okra slaw
Sautéed fillet topped with gulf shrimp and tomatoes, seasoned with garlic, fresh herbs and crushed chili peppers
Grilled skin-on fillet brushed with extra-virgin olive oil, lemon, garlic and fresh herbs
Pan seared fillet served on a bed of sautéed fennel and herbsaint butter
Sautéed chicken breast with Marchand de vin and béarnaise sauces. Served with brabant potatoes
Oven-roasted with a classic véronique sauce. Served with wild rice and water chestnut dressing
Served medium rare with a blueberry-infused port wine sauce and marinated blueberries
Partially deboned and roasted. Served with seasonal gastrique and seafood boudin
Sautéed and served in a wild mushroom sauce. Accompanied by savory risotto
Seared pepper-studded center-cut filet with classic french brandy cream sauce
Sautéed and stuffed with fried plump louisiana oysters. Served with creole sauce robert
Panéed sweetbread medallions served with a classic meunière sauce and capers
A sampler of our specialties. Veal chantal, arnaud's crab cake and crawfish o'connor
Grilled center-cut filet in a rich mushroom sauce, topped with béarnaise sauce
Legend has it that collinet, french king louis phillipe's (reign 1830-1848) chef unintentionally created soufflé potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the king arrived late for dinner one night. To the chef's surprise and the king's delight, the potatoes puffed up like little balloons. We hope that you will be equally delighted. Served with béarnaise sauce
Stuffed with squash and eggplant tapenade. Served with seasonal vegetables, field peas and roasted red pepper coulis
A local favorite. Fried and seasoned cubed potatoes
Portobello, shiitake and oyster mushrooms, cream, seasoned breadcrumbs and parmigiano-reggiano cheese
Stewed with tomatoes, ham and creole seasonings
Romaine lettuce, celeriac and pistachios served with arnaud's house dressing
Romaine lettuce with caesar dressing
With roasted walnuts, blue cheese and lemon vinaigrette dressing
Arugula, radicchio and butter lettuces with hearts of palm, and duck cracklings. Served with our creole mustard vinaigrette
For 2 or more
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.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.