September 2011 | Arnaud's Restaurant

Recipe of the Week: Filet au Poivre

Filet au Poivre is a beautifully seared filet, enhanced with fresh cracked pepper. A rich sauce completes the finish of bold tastes for beef lovers.

This month, Arnaud’s will be participating in “NOLA goes pink”. A month long, citywide top chef event to benefit breast cancer awareness.

There is rarely a mushroom left when these appetizers are presented. Not only are they very simple to prepare, they are an excellent crowd offering.

Simple and delicious! Feel free to substitute Red Snapper with any fresh Gulf Fish.

A quick look at what’s happening around town in September

The renovation of the mezzanine is now complete!

Flaming adds a touch of drama and excitement to this exquisite dessert.