Arnaud’s À La Carte Menu | New Orleans Restaurants

à la carte Dinner Menu

Appetizers

Shrimp Arnaud$11.50

Our Signature dish. Gulf Shrimp marinated in our famous tangy Creole Remoulade Sauce.

Crabmeat Prentiss$14.95

Succulent Louisiana crabmeat, baked in a delicate cheese sauce

Escargots en Casserole$11.25

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

Smoked Pompano Bourgeois$14.95

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

Crab Claws Provencale$14.95

Peeled Louisiana Crab Claws simmered in Provence’s unique blend of butter, fresh garlic and parsley with a dash of Pernod

Alligator Sausage$9.50

Tantalizingly seasoned. Served with smoked onion and apple relish and Arnaud’s own Creole Mustard

Mushrooms Véronique$10.95

Baked fresh mushroom caps stuffed with grapes and Boursin cheese encrusted in fresh Parmigiano-Reggiano

Oysters

Oysters Bienville$15.00

An Arnaud’s original. Shrimp, mushrooms, green onions, herbs and seasonings in a White Wine Sauce

Oysters Kathryn$15.00

Artichoke hearts, garlic, fresh Parmigiano-Reggiano and extra-virgin olive oil

Oysters Suzette$15.00

Bacon, pimento, green onion and bell pepper

Oysters Ohan$15.00

The essence of Creole. Eggplant and andouille sausage

Oysters Rockefeller$15.00

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

Oysters Arnaud$15.00

One each of our baked oysters

Oysters on the Half Shell$11.95

Chilled, select fresh Louisiana oysters with Mignonette or Cocktail Sauce

Shellfish

Shrimp Creole$26.95

Gulf shrimp simmered in a spicy Tomato Sauce with Creole vegetables. Served with rice Pilaf

Arnaud’s Crab Cakes$31.95

Made with Jumbo Lump Louisiana crabmeat. Served with a White Remoulade Sauce and petit salad

Crawfish O’Connor$26.95

Baked in a Brandy-infused classic Creole tomato based sauce. Served with Jasmine rice

Crabmeat Karen$29.95

Delectable Louisiana crabmeat and mushrooms baked in puff pastry. Served with White Wine Sauce

Frog Legs Provençale$27.95

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

Fish

From the Gulf$Market

The freshest other species of fish available in the marketplace today.

Pontchartrain$36.95

Sautéed fillet topped with fresh Louisiana crabmeat

Grenobloise$35.95

Pan seared fillet topped with Sauce Grenobloise. Served with vegetable ragout

Pompano Duarte $35.95

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

Pompano David$33.95

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

Potato Encrusted Gulf Fish$33.95

Pan seared fillet served on a bed of sautéed fennel and Herbsaint Butter

Amandine$30.95

Crisply fried almond-crusted fillet. Topped with sliced almonds and Lemon Butter Sauce

Meunière$30.95

Crisply fried fillet served with Arnaud’s famous Creole Meunière Sauce

Fowl

Breast of Chicken Pontalba$27.95

Sautéed chicken breast with Marchand de Vin and Béarnaise Sauces. Served with Brabant potatoes

Rock Cornish Game Hen Whitecloud$27.95

Oven-roasted with a classic Véronique Sauce. Served with wild rice and water chestnut dressing

Breast of Duck Ellen$37.95

Served medium rare with a blueberry-infused Port Wine Sauce and marinated blueberries

Roast Louisiana Quail Elzey$39.95

Partially deboned and roasted. Served with Seasonal Gastrique and Seafood Boudin

Meats

Veal Tournedos Chantal$39.95

Sautéed and served in a Wild Mushroom Sauce. Accompanied by savory risotto

Filet Mignon au Poivre$41.95

Seared pepper-studded center-cut filet with classic French Brandy Cream Sauce

Petit Filet Lafitte$38.95

Sautéed and stuffed with fried plump Louisiana oysters. Served with Creole Sauce Robert

Sweetbreads Sins$32.95

Panéed Sweetbread medallions served with a classic Meunière Sauce and capers

Veal Wohl$36.95

A sampler of our specialties. Veal Chantal, Arnaud’s Crab Cake and Crawfish O’Connor

Filet Mignon Charlemond$41.95

Grilled center-cut filet in a rich Mushroom Sauce, topped with Béarnaise Sauce

Vegetables

Soufflé Potatoes$8.95

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$26.95

Stuffed with squash and eggplant tapenade. Served with seasonal vegetables, field peas and Roasted Red Pepper Coulis

Brabant Potatoes$6.50

A local favorite. Fried and seasoned cubed potatoes

Sautéed Wild Mushrooms$6.95

Portobello, Shiitake and Oyster mushrooms, cream, seasoned breadcrumbs and Parmigiano-Reggiano cheese

Smothered Okra$6.50

Stewed with tomatoes, ham and Creole seasonings

Reservations