Friday Lunch Menu

Shrimp Arnaud 15.00 gf
Gulf Shrimp marinated in our famous tangy Creole Remoulade Sauce

Crabmeat Ravigote 25.00 gf
Louisiana lump crabmeat, Arnaud’s Creole Mustard, mayonnaise, capers and spices

Tuna Tartare 15.00 gf
Ahi tuna, Dijon mustard, dill, capers, pickled cucumbers and plantain chips

Oysters on the ½ Shell mkt gf
Six chilled, select fresh Louisiana oysters with Mignonette Sauce

Asparagus Mimosa 12.00 gf
Crisp asparagus spears, grated egg, Dijon Vinaigrette and fresh herbs

Oysters Arnaud 17.00
One each of our baked oysters: Bienville, Kathryn, Ohan, Rockefeller, Suzette

Crabmeat Prentiss 17.50
Louisiana crabmeat baked in a delicate Cheese Sauce

Mushroom Veronique 14 gf
Baked mushroom caps stuffed with grapes and Boursin cheese encrusted in Parmigiano-Reggiano

Chicken and Andouille Gumbo 12.00

Turtle Soup 12.00

Seafood Gumbo 12.00

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

Endive Salad 12.00 gf
With roasted walnuts, Stilton cheese and Sherry Vinaigrette

Salade Nicoise 32.00 gf
Seared tuna, haricots verts, egg, Niçoise olives, potatoes, Lemon Vinaigrette

Cobb Salad 28.00 gf
Chicken, bacon, Blue cheese, egg, avocado and Lemon Vinaigrette

Crab Cakes 37.00
Made with jumbo lump Louisiana crabmeat, served with a White Remoulade Sauce and petite salade

Mussels Marinière 35.00 gf
Steamed with shallots, white wine and cream, served with frites

Gulf Fish Amandine 37.00 gf
Crisply fried almond-crusted fillet, topped with sliced almonds and Lemon Butter Sauce
+add Sauce Meunière +$3.00

Gulf Fish Pontchartrain 47.00
Sauteed fillet topped with Louisiana crabmeat

Pompano David 39.00 gf
Grilled skin-on fillet brushed with extra-virgin olive oil, lemon, garlic and fresh herbs, served with Sauce Vierge

Chicken Fricassée 37.00 gf
Roasted chicken breast, seasonal mushrooms, Sauce Vin Jaune and matchstick potatoes

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

Veal Holstein 36.00
Panéed veal loin topped with capers, brown butter and a fried egg

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

The Lunch Bunch 58.00
Shrimp Arnaud, Trout Meuniere, Crème Brulée

Soufflé Potatoes 15.00 gf

Truffle Frites 10.00 gf

Brussels Sprouts 10.00 gf

Creamed Spinach 8.00 gf