à la carte Dinner Menu

Shrimp Arnaud 15.00 gf
Our Signature Dish. Chilled Gulf Shrimp, Creole Remoulade Sauce

Crabmeat Prentiss 17.50
Baked Lump Louisiana Crabmeat; Onion, Green Bell Pepper, Parsley, Cream Sauce, Emmentaler Cheese, Parmigiano-Reggiano Crust

Escargots en Casserole 15.00
Baked Burgundy Snails; Herbsaint, Garlic-Herb Butter, Flaky Pastry

Smoked Pompano Bourgeois 16.50
House Hickory Smoked Gulf Pompano; Sour Cream, Capers, Onions, Toast Points

Crab Claws Provencale 19.75
Simmered Louisiana Crab Claws; Butter, Garlic, Parsley, Herbsaint

Mushrooms Véronique 14.00 gf
Baked Mushroom Caps; Grapes, Boursin Cheese, Parmigiano-Reggiano

Sweetbreads Sins 17.50
Panéed Medallions; Classic Meunière Sauce, Capers.

Oysters Bienville 18.00
An Arnaud’s original. Shrimp, Mushrooms, Green Onion, Herbs, White Wine Sauce

Oysters Arnaud 18.00
One each of our baked oysters: Bienville, Kathryn, Ohan, Rockefeller and Suzette. All Oysters above are Baked in the Half-Shell with Louisiana Oysters

Oysters on the Half Shell mkt gf
Six Louisiana Oysters, Mignonette Sauce

Turtle Soup 13.00

Seafood Gumbo 13.00

Shrimp Bisque 13.00 gf

Chicken and Andouille Gumbo 13.00

Shrimp Creole 32.00 gf
Simmered Gulf Shrimp; Creole Tomato Sauce, Rice Pilaf

Arnaud’s Crab Cakes 38.00
Jumbo Lump Louisiana Crabmeat, White Remoulade Sauce, Petite Salade

Frogs Legs Provençale 32.00
Crisply Fried; Herbsaint, Garlic-Herb Butter

Crawfish O'Connor mkt
Baked Louisiana Crawfish; Brandy-Tomato Sauce, Jasmine Rice

Crabmeat Karen 35.00
Baked Louisiana Crabmeat; Mushrooms, Puff Pastry, White Wine Sauce

From the Gulf
The freshest species of fish available on the market today

Pontchartrain 48.00
Sautéed Gulf Fish; Louisiana Crabmeat, Green Onion, Lemon Butter Sauce

Pompano Duarte 39.00
Sautéed Pompano; Gulf Shrimp, Tomatoes, Garlic, Fresh Herbs, Chili Pepper

Pompano David 38.00 gf
Grilled Skin-On Fillet; Extra-Virgin Olive Oil, Lemon, Garlic, Fresh Herbs

Amandine 38.00
Crisply Fried Fillet; Sliced Almonds, Lemon Butter Sauce

Meunière 38.00
Crisply Fried Fillet; Arnaud’s Famous Creole Meunière Sauce

Panko Encrusted Redfish 39.00
Sautéed Redfish; Chive Hollandaise, Vegetables Parisienne

Roasted Breast of Chicken Hefner 36.00 gf
Capers, Mushrooms, Artichokes, Basil, Garlic, Lemon Butter Sauce

Cornish Game Hen Whitecloud 36.00 gf
Veronique Sauce, Wild Rice and Water Chestnut Dressing

Breast of Duck Ellen 40.00
Seared Medium-Rare; Blueberry Port Wine Sauce, Marinated Blueberries

Roasted Louisiana Quail Elzey 42.00
Seasonal Gastrique, Seafood Boudin

Veal Tournedos Chantal 46.00 gf
Sautéed Tenderloin; Wild Mushroom Sauce, Risotto

Filet Mignon au Poivre 59.00 gf
Seared Pepper-Studded Center-Cut; French Brandy Cream Sauce

Filet Mignon Charlemond 59.00
Grilled Center-Cut; Mushroom and Béarnaise Sauces

Soufflé Potatoes 15.00 gf
Legend says soufflé potatoes were discovered by accident when a French King, Louis Phillipe, arrived late to dinner-already fried potatoes were plunged back into hot oil and puffed into golden balloons.  A happy accident we hope you’ll enjoy.  Served with Béarnaise Sauce.    

Cauliflower au Vin 30.00 gf, v
Roasted Cauliflower; Celeriac, Potatoes, Red Wine Sauce

Brabant Potatoes 7.00 gf
Cubed and Fried, Seasoned Salt

Sautéed Wild Mushrooms 7.00
Cream, Breadcrumbs, Parmigiano-Reggiano

Asparagus Hollandaise 10.00 gf

Creamed Spinach 8.00 gf

Brussels Sprouts 10.00 gf
Sautéed; Champagne Vinegar, Bacon

Smothered Okra 8.00 gf
Stewed Tomatoes, Ham, Creole Seasonings

Cauliflower au Gratin 10.00

Arnaud Salad 12.00 gf
Frisée, Romaine, Celeriac, Watermelon Radish, Pistachio Nuts, Arnaud’s House Dressing.

Caesar 12.00
Romaine,  Caesar Dressing, White Anchovies, Parmigiano-Reggiano

Belgian Endive 12.00 gf
Roasted Walnuts, Stilton Cheese, Sherry Vinaigrette Dressing