Arnauds Restaurant

813 Bienville St, New Orleans, LA 70112

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Shrimp Arnaud

Our signature dish. Gulf shrimp marinated in our famous tangy creole remoulade sauce

Crabmeat Prentiss

Succulent louisiana crabmeat, baked in a delicate cheese sauce

Escargots En Casserole

Burgundy snails baked individually in ceramic pots with garlic-herb butter and a dash of pernod. Capped with flaky pastry

Smoked Pompano Bourgeois

House hickory-smoked fresh gulf pompano, accompanied by sour cream, capers and onions

Crab Claws Provencale

Peeled louisiana crab claws simmered in provence's unique blend of butter, fresh garlic and parsley with a dash of pernod

Alligator Sausage

Tantalizingly seasoned. Served with smoked onion and apple relish and arnaud's own creole mustard

Mushrooms Véronique

Baked fresh mushroom caps stuffed with grapes and boursin cheese encrusted in fresh parmigiano-reggiano

Oysters Bienville

An arnaud's original. Shrimp, mushrooms, green onions, herbs and seasonings in a white wine sauce

Oysters Kathryn

Artichoke hearts, garlic, fresh parmigiano-reggiano and extra-virgin olive oil

Oysters Suzette

Bacon, pimento, green onion and bell pepper

Oysters Ohan

The essence of creole. Eggplant and andouille sausage

Oysters Rockefeller

Our version of the classic. Fresh spinach and bacon with a touch of pernod

Oysters Arnaud

One each of our baked oysters

Oysters on the Half Shell

Chilled, select fresh louisiana oysters with mignonette or cocktail sauce

Turtle Soup

Seafood Gumbo

Shrimp Bisque

Chicken and Andouille Gumbo

Soup Du Jour

Shrimp Creole

Gulf shrimp simmered in a spicy tomato sauce with creole vegetables. Served with rice pilaf

Arnaud's Crab Cakes

Made with jumbo lump louisiana crabmeat. Served with a white remoulade sauce and a warm seasonal squash salad

Crawfish O'connor

Baked in a brandy-infused classic creole tomato based sauce. Served with jasmine rice

Crabmeat Karen

Delectable louisiana crabmeat and mushrooms baked in puff pastry. Served with white wine sauce

Frog Legs Provençale

Crisply fried and topped with pernod-infused garlic-herb butter

Speckled Trout Meunière

Crisply fried fillet served with arnaud's famous creole meunière sauce

Speckled Trout Amandine

Crisply fried almond-crusted fillet. Topped with sliced almonds and lemon butter sauce

From the Gulf

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

Pompano Duarte

Sautéed fillet topped with gulf shrimp and tomatoes, seasoned with garlic, fresh herbs and crushed chili peppers

Pompano David

Grilled skin-on fillet brushed with extra-virgin olive oil, lemon, garlic and fresh herbs

Potato Encrusted Gulf Fish

Pan seared fillet served on a bed of sautéed fennel and herbsaint butter

Breast of Chicken Pontalba

Sautéed chicken breast with Marchand de vin and béarnaise sauces. Served with brabant potatoes

Rock Cornish Game Hen Whitecloud

Oven-roasted with a classic véronique sauce. Served with wild rice and water chestnut dressing

Breast of Duck Ellen

Served medium rare with a blueberry-infused port wine sauce and marinated blueberries

Roast Louisiana Quail Elzey

Partially deboned and roasted. Served with seasonal gastrique and seafood boudin

Veal Tournedos Chantal

Sautéed and served in a wild mushroom sauce. Accompanied by savory risotto

Filet Mignon Au Poivre

Seared pepper-studded center-cut filet with classic french brandy cream sauce

Petit Filet Lafitte

Sautéed and stuffed with fried plump louisiana oysters. Served with creole sauce robert

Sweetbreads Sins

Panéed sweetbread medallions served with a classic meunière sauce and capers

Veal Wohl

A sampler of our specialties. Veal chantal, arnaud's crab cake and crawfish o'connor

Filet Mignon Charlemond

Grilled center-cut filet in a rich mushroom sauce, topped with béarnaise sauce

Soufflé Potatoes

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 Mirliton

Stuffed with squash and eggplant tapenade. Served with seasonal vegetables, field peas and roasted red pepper coulis

Brabant Potatoes

A local favorite. Fried and seasoned cubed potatoes

Sautéed Wild Mushrooms

Portobello, shiitake and oyster mushrooms, cream, seasoned breadcrumbs and parmigiano-reggiano cheese

Smothered Okra

Stewed with tomatoes, ham and creole seasonings

Asparagus Hollandaise

Sautéed Baby Vegetables

Creamed Spinach

Arnaud Salad

Romaine lettuce, celeriac and pistachios served with arnaud's house dressing


Romaine lettuce with caesar dressing

Belgian Endive

With roasted walnuts, blue cheese and lemon vinaigrette dressing

Assorted Greens

Arugula, radicchio and butter lettuces with hearts of palm, and duck cracklings. Served with our creole mustard vinaigrette




Café Brûlot

For 2 or more


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