à la carte Dinner Menu

Shrimp Arnaud 15.00 gf
Our Signature Dish. Gulf Shrimp marinated in our famous tangy Creole Remoulade Sauce.

Crabmeat Prentiss 17.50
Succulent Louisiana crabmeat, baked in a delicate cheese sauce.

Escargots en Casserole 15.00
Burgundy snails baked individually in ceramic pots with garlic-herb butter and a dash of Pernod. Capped with flaky pastry.

Smoked Pompano Bourgeois 16.50
House hickory-smoked fresh Gulf pompano, accompanied by sour cream, capers and onions.

Crab Claws Provencale 19.75
Peeled Louisiana Crab Claws simmered in Provence’s unique blend of butter, fresh garlic and parsley with a dash of Pernod.

Mushrooms Véronique 14.00 gf
Baked fresh mushroom caps stuffed with grapes and Boursin cheese encrusted in fresh Parmigiano-Reggiano.

Sweetbreads Sins 17.50
Panéed Sweetbread medallions served with Classic Meunière Sauce and capers.

Oysters Bienville 17.00
An Arnaud’s original. Shrimp, mushrooms, green onions, herbs and seasonings in a White Wine Sauce.

Oysters Arnaud 17.00
One each of our baked oysters: Bienville, Kathryn, Ohan, Rockefeller and Suzette. All the oyster selections listed above are baked in the half-shell with fresh Louisiana Oysters.

Oysters on the Half Shell mkt gf
Six, chilled, select Louisiana oysters with Mignonette Sauce

Turtle Soup 12.00

Seafood Gumbo 12.00

Shrimp Bisque 12.00 gf

Chicken and Andouille Gumbo 12.00

Shrimp Creole 30.00 gf
Gulf shrimp simmered in a spicy Tomato Sauce with Creole vegetables. Served with Rice Pilaf.

Arnaud’s Crab Cakes 37.00
Made with Jumbo Lump Louisiana crabmeat. Served with a White Remoulade Sauce and petite salade.

Frogs Legs Provençale 30.00
Crisply fried and topped with Herbsaint-infused garlic-herb butter.

Crawfish O'Connor mkt
Baked in a Brandy infused classic Creole tomato-based sauce.  Served with Jasmine Rice.

Crabmeat Karen 35.00
Louisiana crabmeat and mushrooms baked in a puff pastry.  Served with White Wine Sauce.

From the Gulf
The freshest species of fish available in the marketplace today.

Pontchartrain 47.00
Sautéed fillet topped with fresh Louisiana crabmeat.

Pompano Duarte 39.00
Sautéed fillet topped with Gulf shrimp and tomatoes, seasoned with garlic, fresh herbs and crushed chili peppers.

Pompano David 37.00 gf
Grilled skin-on fillet brushed with extra-virgin olive oil, lemon, garlic and fresh herbs.

Amandine 37.00
Crisply fried almond-crusted fillet. Topped with sliced almonds and Lemon Butter Sauce.

Meunière 37.00
Crisply fried fillet served with Arnaud’s famous Creole Meunière Sauce.

Breast of Chicken Hefner 36.00 gf
Pan-roasted chicken breast topped with capers, mushrooms, artichokes, basil, garlic and Lemon Butter Sauce.

Cornish Game Hen 36.00 gf
Oven roasted with classic Veronique Sauce.  Served with Wild Rice and Water Chestnut Dressing.

Breast of Duck Ellen 40.00
Served medium rare with a blueberry-infused Port Wine Sauce and marinated blueberries.

Roasted Louisiana Quail Elzey 42.00
Partially deboned and roasted.  Served with Seasonal Gastrique and Seafood Boudin.

Veal Tournedos Chantal 46.00 gf
Sautéed and served in a Wild Mushroom Sauce. Accompanied by savory risotto.

Filet Mignon au Poivre 50.00 gf
Seared pepper-studded center-cut filet with classic French Brandy Cream Sauce.

Filet Mignon Charlemond 50.00
Grilled center-cut filet in a rich Mushroom Sauce, topped with Béarnaise Sauce.

Soufflé Potatoes 15.00 gf
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.

Cauliflower au Vin 30.00 gf, v
Roasted cauliflower, celeriac and potatoes with Red Wine Sauce.

Brabant Potatoes 7.00 gf
A local favorite. Fried and seasoned cubed potatoes.

Sautéed Wild Mushrooms 7.00
Portobello, Shiitake and Oyster mushrooms, cream, seasoned breadcrumbs and Parmigiano-Reggiano cheese.

Asparagus Hollandaise 10.00 gf

Creamed Spinach 8.00 gf

Brussels Sprouts 10.00 gf
Sautéed with Champagne Vinegar and bacon.

Smothered Okra 8.00 gf
Stewed with tomatoes, Ham and Creole Seasonings.

Cauliflower au Gratin 10.00

Arnaud Salad 12.00 gf
Frisée and Romaine lettuces, celeriac, watermelon radish, pistachios and Arnaud’s House Dressing.

Caesar 12.00
Romaine lettuce with Caesar dressing.

Belgian Endive 12.00 gf
With roasted walnuts, Stilton cheese and Sherry Vinaigrette dressing.