Menu for Arnaud's Restaurant

A La Carte Dinner
|
Sunday Brunch & Jazz
|
French 75
|
Table D’Hote
|
Desserts
|
Speakeasy
|
Nowfe Wine

A La Carte Dinner

Appetizers

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

9.95 Oysters on the Half Shell Chilled, select, fresh louisiana oysters w/ mignonette or cocktail sauce Options: Mignonette, Cocktail

10.95 Escargots en Casserole Burgundy snails baked individually in ceramic pots w/ garlic-herb butter & a dash of pernod. Capped w/ flaky pastry

10.95 Mushrooms Veronique Baked fresh mushroom caps stuffed w/ grapes & boursin cheese encrusted in fresh parmigiano-reggiano

14.95 Smoked Pompano Bourgeois House hickory-smoked fresh gulf pompano, accompanied by sour cream, capers & onions

13.95 Crab Claws Provencale Peeled louisiana crab claws simmered in provence’s unique blend of butter, fresh garlic & parsley w/ a dash of pernod

8.95 Alligator Sausage Tantalizingly seasoned. Served w/ smoked onion & apple relish & arnaud’s own creole mustard

Oysters

13.95 Oysters Bienville An arnaud’s original. Shrimp, mushrooms, green onions, herbs & seasonings in a white wine sauce

13.95 Oysters Suzette Bacon, pimento, green onion & bell pepper

13.95 Oysters Kathryn Artichoke hearts, garlic, fresh parmigiano-reggiano & extra-virgin olive oil

13.95 Oysters Ohan The essence of creole. Eggplant & andouille sausage

13.95 Oysters Rockefeller Our version of the classic. Fresh spinach & bacon w/ a touch of pernod

13.95 Oysters Arnaud One each of our baked oysters

Soups

7.95 Turtle Soup

7.95 Seafood Gumbo

7.95 Shrimp Bisque

7.95 Chicken & Andouille Gumbo

6.95 Soup Du Jour

Shellfish

22.95 Shrimp Creole Gulf shrimp simmered in a spicy tomato sauce w/ creole vegetables. Served w/ rice pilaf

31.95 Arnaud's Crab Cakes Made w/ jumbo lump louisiana crabmeat. Served w/ a white remoulade sauce

23.95 Crawfish O’Connor Baked in a brandy-infused classic creole tomato based sauce. Served w/ jasmine rice

28.95 Crabmeat Karen Delectable louisiana crabmeat & mushrooms baked in puff pastry. Served w/ white wine sauce

26.95 Frog Legs Provençale Crisply fried & topped w/ pernod-infused garlic-herb butter

Fish

27.95 Speckled Trout Meuniere Crisply fried fillet served w/ arnaud’s famous creole meunière sauce

28.95 Speckled Trout Amandine Crisply fried almond-crusted fillet. Topped w/ sliced almonds & lemon butter sauce from the gulf the freshest other species of fish available in the marketplace today.

36.95 Pontchartrain Sautéed fillet topped w/ fresh louisiana crabmeat

28.95 Mitchell Grilled fillet topped w/ fresh tomatoes, basil, extra-virgin olive oil, garlic & calamata olives

32.95 Pompano Duarte Sautéed fillet topped w/ gulf shrimp & tomatoes, seasoned w/ garlic, fresh herbs & crushed chili peppers

29.95 Pompano David Grilled skin-on fillet brushed w/ extra-virgin olive oil, lemon, garlic & fresh herbs

28.95 Pompano en Croute Two baby pompano fillets & scallop mousse baked in flaky puff pastry. Served on a bed of green peppercorn cream sauce

Fowl

24.95 Chicken Pontalba Sautéed chicken breast w/ marchand de vin & béarnaise sauces. Served w/ brabant potatoes

26.95 Rock Cornish Game Hen White Cloud Oven-roasted w/ a classic veronique sauce. Served w/ wild rice & water chestnut dressing

35.95 Breast of Duck Ellen Served medium rare w/ a blueberry-infused port wine sauce & marinated blueberries

37.95 Roast Louisiana Quail Elzey Partially deboned & filled w/ foie gras mousse & mushroom duxelle. Wrapped w/ country-smoked bacon & served on a bed of truffle-infused bordelaise sauce

Meats

39.95 Veal Tournedos Chantal Sautéed & served in a wild mushroom sauce. Accompanied by savory risotto

39.95 Filet Mignon Au Poivre Seared pepper-studded center-cut filet w/ classic french brandy cream sauce

36.95 Petit Filet Lafitte Sautéed & stuffed w/ fried plump louisiana oysters. Served w/ creole sauce robert

27.95 Sweetbreads Sins Panéed sweetbread medallions served w/ a classic meunière sauce & capers

35.95 Veal Wohl A sampler of our specialties. Veal chantal, arnaud’s crab cake & crawfish o’connor

39.95 Filet Mignon Charlemond Grilled center-cut filet in a rich mushroom sauce, topped w/ béarnaise sauce

Vegetables

8.95 Soufle Potatoes Legend has it that collinet, french king louis phillipe’s 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 & the king’s delight, the potatoes puffed up like little balloons. We hope that you will be equally delighted. Served w/ béarnaise sauce.

7.95 Asparagus Hollandaise

7.95 Sautéed Baby Vegetables

6.25 Creamed Spinach

6.25 Smothered Okra Stewed w/ tomatoes, ham & creole seasonings

6.25 Brabant Potatoes A local favorite. Fried & seasoned cubed potatoes

6.25 Sauteed Wild Mushrooms Portobello, shiitake & oyster mushrooms, cream, seasoned breadcrumbs & parmigiano-reggiano cheese

Salads

7.50 Assorted Greens Arugula, radicchio & butter lettuces w/ hearts of palm, & cracklings. Served w/ our creole mustard vinaigrette.

6.50 Arnaud Salad Romaine lettuce, celeriac & pistachios served w/ arnaud’s house dressing

7.95 Belgian Endive With roasted walnuts, blue cheese & lemon vinaigrette dressing

7.95 Caesar Romaine lettuce, grated parmesan cheese, fresh ground pepper & french baquette croutons. Served w/ caesar dressing.

Coffee

3.00 Coffee

3.50 Espresso

8.50 Cafe Brulot (for 2 or More) Coffee, lemon & orange rinds, cloves, cinnamon sticks & orange curacao. Flamed w/ brandy. Options: (2.00) , More

4.00 Cappuccino

Sunday Brunch & Jazz

Appetizers

Creole Cream Cheese Evangeline A traditional creole breakfast starter. Sugared creole cream cheese w/ seasonal fresh fruit.

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

Belgian Waffle Topped w/ strawberry & blueberry compotes & served w/ sugar cane syrup

Soup Du Jour

Shrimp Bisque

Turtle Soup

New Orleans Seafood Gumbo

Chilled Fruit Cocktail Seasonal fresh fruit sweetened w/ sugar & drizzled w/ cointreau

Oysters on the Half Shell Chilled, select, fresh louisiana oysters w/ mignonette or cocktail sauce Options: Mignonette, Cocktail

Entrees

28.50 Red Bean Omelette Made w/ louisiana boudin. Pan seared & served w/ sunny side up eggs & haricots verts

31.50 Eggs Fauteaux poached eggs, house-smoked fresh gulf pompano on English muffins w/ dill-infused hollandaise sauce

28.50 Eggs Benedict the classic. poached eggs & canadian bacon on English muffins w/ hollandaise sauce.

39.95 Arnaud's Crab Cakes Made w/ jumbo lump louisiana crabmeat. Served w/ a white remoulade sauce

39.95 Petit Filet Mignon Bourgeois Topped w/ blue cheese cream sauce & roasted pecans. Served w/ crispy fries.

35.95 Grillades & Grits A local favorite. Flash-seared baby veal scaloppine braised in a rich vegetable sauce. Served w/ cheese grits.

28.50 Eggs Sardou Poached eggs over artichoke bottoms & creamed baby spinach w/ hollandaise sauce

Eggs Hussarde poached eggs, canadian bacon & tomato on French bread crostini w/ hollandaise & marchand de vin sauces

31.95 Savory Crabmeat Cheesecake Fresh louisiana lump crabmeat, brie & cream cheese, eggs, cream, fresh vegetables, herbs & spices. Served w/ a sherry-infused cream sauce

30.95 Shrimp Clemenceau Gulf shrimp sautéed in garlic butter w/ peas, crisp brabant potatoes & fresh mushrooms

38.95 Softshell Crab Sidney (in Season) Fried softshell w/ beurre blanc sauce, a touch of chili pepper oil & crispy leek, potato & carrot frizzles

33.00 Pork Tenderloin Robichaux Sautéed hickory-smoked pork tenderloin served w/ truffled mashed potatoes & pepper jelly mustard sauce.

28.50 Eggs Adrienne poached eggs, grilled louisiana country sausage on English muffins w/ creole sauce

29.50 Eggs Arnaud Select any two poached eggs

29.50 Omelette Au Fromage Savory parmigiano-reggiano, mozzarella & chèvre cheeses, pancetta, vine-ripened tomatoes & a soupçon of truffle oil. Served w/ crunchy potato shoestrings

33.95 Oysters en Brochette Crisply fried fresh louisiana oysters, smoked bacon, marchand de vin sauce & grilled eggplant rounds

39.00 Arnaud's Gulf Fish Meuniere Deep-fried fillet of the freshest fish available w/ arnaud’s famous meunière sauce, brabant potatoes & fresh baby green beans

Chicken Pontalba Sautéed chicken breast w/ marchand de vin & béarnaise sauces & crunchy potatoes

Desserts

Ice Cream French vanilla, chocolate, strawberry, pistachio, praline, peppermint & lemon ice

Strawberries Arnaud fresh strawberries in a marinade of port, red wine, spices & citrus finished off w/ brocato’s French vanilla ice cream

Chocolate Devastation A flourless chocolate cake featuring belgian dark chocolates & espresso

Bananas Foster for Two a local favorite. bananas sauteed in butter, cinnamon & brown sugar, flamed tableside w/ banana liqueur & dark rum & served over brocato’s French vanilla ice cream Options: During brunch (+3.50 per person)

Caramel Custard A local favorite

Bread Pudding Fitzmorris Arnaud’s famous cap bread, rum-soaked raisins & custard w/ warm walker’s imperial bourbon sauce

Crepes Suzette for Two Crêpes sautéed in butter, orange & lemon juice w/ orange & lemon zest. Flamed tableside w/ orange liqueur & brandy. Options: Per person (+3.50)

Creme Brulee A rich custard topped w/ a burnt sugar crust

Cafe Brulot (for 2 or More) Coffee, lemon & orange rinds, cloves, cinnamon sticks & orange curacao. Flamed w/ brandy. Options: (2.00) , More

Coffee

Bushmills Irish Coffee

Cafe Au Lait

Arnaud's Coffee

French 75

Cocktails

10.00 Pisco Derby Pisco, lavender honey syrup, lim & grapefruit juices

13.75 French 75 Courvoisier vs, sugar, lemon juice, Moet & chandon champagne

6.95 Sazerac Rye whiskey, sugar, bitters

9.50 Genever Daisy bols genever, amaro Cora, orgeat, lemon juice

9.75 Lillet Cobbler Lillet, creme de mure, lime juice

9.75 Winter Waltz rye whiskey, averna amaro, allspice dram, Angostura bitters

11.50 Thamyris Boodles gin, plymnia dram, cynar

9.50 the Contessa Boodles gin, aperol, ruby red grapefruit juice, cranberry cordial, orange bitters

8.75 Polymnia Daiquiri El dorado rum, polymnia dram, lime juice

10.50 Dickens’ Toddy Maker’s mark bourbon, maple syrup, angostura bitters

10.75 Privateer El dorado rum, maraschino liqueur, picaroon, herbsaint, lime juice

9.00 Caibiscus Cachaca, falernum, hibiscus tea, grenadine & lime juice

Bar

5.75 Boudin Wontons Boudin stuffed wontons, deep fried & served w/ pepper jelly mustard

8.95 Souffle Potatoes

16.50 Chef's Selection of Cheese Served w/ water biscuits & seasonal fruit gelée

9.75 Shrimp Spring Rolls Fresh louisiana shrimp rolled in rice paper w/ rice stick noodles, cilantro, & iceberg lettuce. Served w/ peanut sauce.

6.50 Smoked Pompano House hickory-smoked fresh gulf pompano, accompanied w/ sour cream, capers, & onion. Served on toast points.

8.50 Brie & Jalapeno Stuffed Shrimp A jumbo gulf shrimp stuffed w/ brie & jalapeno peppers

12.25 Oysters en Brochette Gulf oysters wrapped w/ bacon & deep fried. Served w/ marchand de vin sauce

4.75 Gougeres Gruyère cheese puffs

Table D’Hote

Appetizers

Chicken & Andouille Gumbo Rich country-style gumbo w/ roasted chicken & andouille sausage

Shrimp Bisque Creamy & rich soup w/ louisiana shrimp & brandy

Arnaud Salad Romaine lettuce, celeriac & pistachios served w/ arnaud’s house dressing

Entrees

Shrimp & Grits Louisiana shrimp flash fried & served w/ garlic meuniere butter & creamy stone ground grits

Gulf Fish Amandine Crisply fried almond-crusted fillet. Topped w/ sliced almonds & lemon butter sauce.

Chicken Clemenceau Chicken breast sautéed in garlic butter w/ peas, crisp brabant potatoes & fresh mushrooms

Pork Tenderloin Robichaux Sauteed hickory-smoked pork tenderloin served w/ truffled mashed potatoes & pepper jelly mustard sauce

Dessert

Creme Brulee A rich custard topped w/ a brown sugar crust

Old Fashioned Pecan Pie

Profiterole Served w/ chocolate sauce

Desserts

6.95 Old Fashioned Pecan Pie

8.25 Praline Crepes Delicate crepes filled w/ praline infused cream cheese. Served w/ roasted pecans & caramel sauce.

8.25 Strawberries Arnaud fresh strawberries in a marinade of port, red wine, spices & citrus finished off w/ brocato’s French vanilla ice cream

7.50 Chocolate Devastation A flourless chocolate cake featuring belgian dark chocolates & espresso

8.50 Bananas Foster for Two a local favorite. bananas sautéed in butter, cinnamon & brown sugar, flamed tableside w/ banana liqueur & dark rum & served over brocato’s French vanilla ice cream Options: Per person (+3.50)

6.25 Caramel Custard A local favorite

6.50 Bread Pudding Fitzmorris Arnaud’s famous cap bread, rum-soaked raisins & custard w/ warm walker’s imperial bourbon sauce

7.95 Glaces French vanilla, chocolate, strawberry, pistachio, praline & peppermint

7.25 Creme Brulee A rich custard topped w/ a brown sugar crust

Cafe Brulot (for 2 or More) Coffee, lemon & orange rinds, cloves, cinnamon sticks & orange curacao. Flamed w/ brandy. Options: (2.00) , More

Speakeasy

Speakeasy Cocktail

Queen Elizabeth Benedictine, dry vermouth, lime juice

First Course

Crawfish & Mirliton Salad Options: Chateau de la ragotière muscadet vieilles vignes 2011

Second Course

Trout Marguery Poached fillet topped w/ louisiana shrimp, crab meat, & mushrooms w/ sauce marguery Options: Jean-marc boillot montagny premier cru 2011

Third Course

Filet Périgueux Filet mignon topped w/ foie gras mousse & sauce périgueux Options: Coudoulet de beaucastle 2010

Fourth Course

Mille-Feuille A classic french pastry layered w/ pastry cream Options: Parigot & richard crémant de bourgogne

Nowfe Wine

Tray Passed Hors D’Oeuvres

Oyster en Brochette w/ Marchand De Vin Sauce

Fried Shrimp Stuffed w/ Jalapeno & Brie

Soufflé Potatoes w/ Béarnaise Sauce Options: Sorelle per sempre chardonnay, central coast 2011

First Course

Crawfish Tails & Celeriac Options: Donati pinot blanc, central coast 2010

Second Course

Mirliton, Black Eyed Pea, Tasso & Tomato Soup Options: Donati claret, paicines 2010

Third Course

Quail Louie Roast quail w/ a raspberry demi glace. Served alongside a jalapneo grit cake, topped qith a quail egg sunnyside up. Options: Donati cabernet sauvignon, paicines 2010

Fourth Course

Lamb Rack Diablo With a dijon crust, peas & mushrooms Options: Donati ezio, paicines

Dessert

Grand Marnier Souffle Options: Donati pinot blanc late harvest 2010

Menu for Arnaud's Restaurant

A La Carte Dinner

Appetizers

Oysters

Soups

Shellfish

Fish

Fowl

Meats

Vegetables

Salads

Coffee

Sunday Brunch & Jazz

Appetizers

Entrees

Desserts

Coffee

French 75

Cocktails

Bar

Table D’Hote

Appetizers

Entrees

Dessert

Desserts

Speakeasy

Speakeasy Cocktail

First Course

Second Course

Third Course

Fourth Course

Nowfe Wine

Tray Passed Hors D’Oeuvres

First Course

Second Course

Third Course

Fourth Course

Dessert

Best of Citysearch

Partner Sites:

Menu for Arnaud's Restaurant

A La Carte Dinner

Appetizers​

Oysters​

Soups​

Shellfish​

Fish​

Fowl​

Meats​

Vegetables​

Salads​

Coffee​

Sunday Brunch & Jazz

Appetizers​

Entrees​

Desserts​

Coffee​

French 75

Cocktails​

Bar​

Table D’Hote

Appetizers​

Entrees​

Dessert​

Desserts

Speakeasy

Speakeasy Cocktail​

First Course​

Second Course​

Third Course​

Fourth Course​

Nowfe Wine

Tray Passed Hors D’Oeuvres​

First Course​

Second Course​

Third Course​

Fourth Course​

Dessert​

Best of Citysearch

Partner Sites:

Appetizers

Oysters

Soups

Shellfish

Fish

Fowl

Meats

Vegetables

Salads

Coffee

Appetizers

Entrees

Desserts

Coffee

Cocktails

Bar

Appetizers

Entrees

Dessert

Speakeasy Cocktail

First Course

Second Course

Third Course

Fourth Course

Tray Passed Hors D’Oeuvres

First Course

Second Course

Third Course

Fourth Course

Dessert