Arnaud's New Orleans

A traditional Creole breakfast starter. Sugared Creole cream cheese with seasonal fresh fruit and house-made granola

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

Topped with strawberry and blueberry compotes and served with sugar cane syrup

Romaine lettuce, celeriac and pistachios served with Arnaud's House Dressing

Poached eggs, house-smoked fresh Gulf pompano on English Muffins with dill-infused Hollandaise Sauce

The classic. Poached eggs and Canadian bacon on English Muffins with Hollandaise Sauce

Poached eggs over artichoke bottoms and creamed baby spinach with Hollandaise Sauce

Shirred eggs in a sauce of tomatoes, peppers, garlic, and andouille sausage. Topped with jalapeño, crumbled goat cheese and a petite salade

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

Select any two poached eggs

A local favorite. Flash-seared baby veal scaloppine braised in a rich Vegetable Sauce. Served with cheese grits

Fresh Louisiana lump crabmeat, Brie and cream cheese, eggs, cream, fresh vegetables, herbs and spices. Served with a sherry-infused Cream Sauce

Gulf Shrimp sautéed in garlic butter with peas, crisp Brabant potatoes and fresh mushrooms

With fine herbes and Lyonnaise potatoes

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

Deep-fried fillet of the freshest fish available with Arnaud's famous Meunière Sauce, Brabant potatoes and haricots certs

Fresh strawberries marinaded in Port Wine Sauce. Served over Brocato's French vanilla ice cream and topped with whipped cream

Served with Orange Biscotti

A local favorite. Bananas sautéed in butter, cinnamon and brown sugar, flamed tableside with banana liqueur and dark rum and served over Brocato's French vanilla ice cream (Additional $5 per person)

French vanilla, chocolate, strawberry, pistachio, peppermint and lemon ice

Crêpes sautéed in butter, orange and lemon juice with orange and lemon zest. Flamed tableside with orange liqueur and brandy. (Additional $5 per person)

A rich custard topped with a browned sugar crust

Served with Whiskey Sauce

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

Succulent Louisiana crabmeat, baked in a delicate cheese sauce

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

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

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

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

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

One each of our baked oysters: Bienville, Kathryn, Ohan, Rockefeller and Suzette

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

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

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

The freshest other species of fish available in the marketplace today

Sautéed fillet topped with fresh Louisiana crabmeat

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

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

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

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

Pan roasted chicken breast topped with capers, mushrooms, artichokes, basil, garlic and Lemon Butter Sauce

Oven roasted with classic Veronique Sauce. Served with Wild Rice and Water Chestnut Dressing

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

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

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

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

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

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. gf

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

A local favorite. Fried and seasoned cubed potatoes

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

Frisée and Romaine lettuces, celeriac, watermelon radish, pistachios and Arnaud's House Dressing

Romaine lettuce with Caesar dressing

With roasted walnuts, Stilton cheese and Sherry Vinaigrette dressing

French vanilla, chocolate, strawberry, peppermint, pistachio, and lemon ice

A rich custard topped with a brown sugar crust

Hazelnut Sablé, Ganache, orange peel and Burnt Orange Sauce

Strawberries marinaded in a Port Wine Sauce. Served over French vanilla ice cream and topped with whipped cream

Chef's Selection of Seasonal Ice Cream

Puff pastry with Crème Pâtissière, strawberries, Chantilly and Chocolate

Bananas sautéed in butter with cinnamon and brown sugar. Flamed rum and served over French vanilla ice cream

Coffee, lemon and orange rinds, cloves, cinnamon sticks and Orange Curaçao. Flamed with brandy

Cognac, Lemon Juice, Sugar, Moet Chandon Champagne

Monkey Shoulder Scotch, Laphroaig, Dubonnet, Amer Picon, Apricot Liqueur

Wild Turkey 101, Cane Syrup, Luxardo Syrup, Creole Bitters Blend

Dorothy Parker Gin, Falernum, Honey, Drambuie, Lemon Juice, Rose Water

El Dorado 8 yr, Hamilton Gold Rum, Reach Puree, Agave, Apricot, Liqueur, Galliano, Orange Blossom Water, Lime Juice

Rittenhouse Rye, Laird's Apple Brandy, Dry Vermouth, Meletti, Amaro, Chambord, Peychaud's Bitters

Dorothy Parker Gin, Dry Vermouth, Lillet Blanc, Aperol, Amaretto Absinthe, Peychaud's Bitters

Dorothy Parker Gin or Elijah Craig Bourbon, Cynar, Aperol, Dry Vermouth

Millagro Reposado, Pisco, Passionfruit, Green Tea, Honey, Peychaud's Bitters, Lime Juice

Gruyère Cheese puffs stuffed with Fontina Cheese and Prosciutto

Fried Boudin stuffed wontons served with pepper jelly

Fried Jumbo Gulf shrimp stuffed with Brie cheese and jalapeño peppers

Louisiana crabmeat baked in a delicate cheese sauce. Served with baguette crisps

Gulf shrimp marinated in our famous tangy Creole Remoulade Sauce

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

A traditional Creole breakfast starter. Sugared Creole cream cheese with seasonal fresh fruit and house-made granola

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

Topped with strawberry and blueberry compotes and served with sugar cane syrup

Romaine lettuce, celeriac and pistachios served with Arnaud's House Dressing

Poached eggs, house-smoked fresh Gulf pompano on English Muffins with dill-infused Hollandaise Sauce

The classic. Poached eggs and Canadian bacon on English Muffins with Hollandaise Sauce

Poached eggs over artichoke bottoms and creamed baby spinach with Hollandaise Sauce

Shirred eggs in a sauce of tomatoes, peppers, garlic, and andouille sausage. Topped with jalapeño, crumbled goat cheese and a petite salade

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

Select any two poached eggs

A local favorite. Flash-seared baby veal scaloppine braised in a rich Vegetable Sauce. Served with cheese grits

Fresh Louisiana lump crabmeat, Brie and cream cheese, eggs, cream, fresh vegetables, herbs and spices. Served with a sherry-infused Cream Sauce

Gulf Shrimp sautéed in garlic butter with peas, crisp Brabant potatoes and fresh mushrooms

With fine herbes and Lyonnaise potatoes

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

Deep-fried fillet of the freshest fish available with Arnaud's famous Meunière Sauce, Brabant potatoes and haricots certs

Fresh strawberries marinaded in Port Wine Sauce. Served over Brocato's French vanilla ice cream and topped with whipped cream (Additional $2.50)

Dark chocolate espresso cake, caramel tahini mousse, and black sesame seeds cremeux. Salted Tahini Caramel

A local favorite. Bananas sautéed in butter, cinnamon and brown sugar, flamed tableside with banana liqueur and dark rum and served over Brocato's French vanilla ice cream (Additional $5 per person)

French vanilla, chocolate, strawberry, pistachio, peppermint and lemon ice

Crêpes sautéed in butter, orange and lemon juice with orange and lemon zest. Flamed tableside with orange liqueur and brandy. (Additional $5 per person)

A rich custard topped with a browned sugar crust

Served with Whiskey Sauce

Key lime basil curds, whipped cream. Grand Marnier macerated stawberries

Sauteed sweet potatoes, Tasso ham and Creole Vegetables

Pepper Jelly Mustard

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

Succulent Louisiana crabmeat, baked in a delicate cheese sauce

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

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

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

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

Paneed Sweetbread medallions served with classic Meuniere Sauce and capers

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

One each of our baked oysters: Bienville, Kathryn, Ohan, Rockefeller and Suzette

Six, chilled, select fresh Louisiana oysters with Mignonette Sauce MKT Price

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

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

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

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

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

The freshest other species of fish available in the marketplace today

Sautéed fillet topped with fresh Louisiana crabmeat

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

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

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

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

Sauteed fillet topped with Chive Hollandaise

Pan roasted chicken breast topped with capers, mushrooms, artichokes, basil, garlic and Lemon Butter Sauce

Oven roasted with classic Veronique Sauce. Served with Wild Rice and Water Chestnut Dressing

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

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

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

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

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

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. gf

Roasted cauilflower, celeriac and potatoes with Red Wine Sauce

A local favorite. Fried and seasoned cubed potatoes

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

Sauteed with Champagne vinegar and Bacon

Stewed with tomatoes, Ham and Creole Seasonings

Frisée and Romaine lettuces, celeriac, watermelon radish, pistachios and Arnaud's House Dressing

Romaine lettuce with Caesar dressing

With roasted walnuts, Stilton cheese and Sherry Vinaigrette dressing

French vanilla, chocolate, strawberry, peppermint, pistachio, and lemon ice

A rich custard topped with a brown sugar crust

Dark chocolate espresso cake, caramel tahini mousse, and black sesame seed cremeux. Salted Tahini Caramel

Strawberries marinaded in a Port Wine Sauce. Served over French vanilla ice cream and topped with whipped cream

Chef's Selection of Seasonal Ice Cream

Key lime basil curd, whipped cream, Grand Marnier macerated strawberries

Bananas sautéed in butter with cinnamon and brown sugar. Flamed rum and served over French vanilla ice cream

Lemon shortbread, sweet cream, honey thyme caviar. Burnt honey anglaise and honeycomb candy

Coffee, lemon and orange rinds, cloves, cinnamon sticks and orange Curacao. Flamed tableside with Brandy

Courvoisier VS, Sugar, Lemon Juice, Moët Chandon

Monkey Shoulder Scotch, Ardbeg, Grapefruit Juice, Passionfruit, Orgeat, Vanilla, Nutmeg, Yellow Chartreuse, Peychaud's Bitters, Lemon Juice

Dorothy Parker Gin, Honeydew, Chartreuse, St. Germain, Mint Coridal, Lime Juice, Rose

Suntori Toki Whisky washed with sushi rice, Sake Nigori Syrup, Orange Bloosm Water, Anise, Orange Bitters, Angostura Bitters

Dorothy Parker Gin or Bourbon, Tawny Port, Cacao infused Nonino, Banana Liqueur, Galliano, Suze, Chicory Pecan Bitters

Rye Whisky, Pisco, Dry Vermouth, Lillet Blanc, Montenegro, Apricot, Basil, Orange Citrate Bitters

Strawberry and Ginger Infused Gin, Dry Vermouth, Pineau De Charentes, Apricot Liquor, Peychaud's Bitters, Genepy

Rhum JM Agricole Gold, Singani Pisco, Pineapple Rum, Don Q, Gold, Hibiscus, Pink Peppercorn, Lychee, Fassionola, Orgeat, Lemongrass Shrub, Peychaud's Lime and Orange Juices

Makrut Lime Leaf infused Plantation Silver Rum, Rhum, Agricole Blanc, Kiwi, Pandan, Coconut Cream, Green, Chartruse, Honey, Herbsaint, Lime Juice

Lillet, Laird's Apple Brandy, Amontillado Sherry, Granny Smith Apple Juice, Fennel Juice, Genepy, Ojen, Dry Curacao, Lemon Juice

Espolon Blanco, Ilegal Mezcal, Mango, Ginger, Agave Nectar, Lillet Blanc, Galliano, Garam Masala, Chili Paste, Orange Blossom Water, lime Juice

Rye Whiskey, Herbsaint, Sugar, Peychaud's Bitters

Monkey Shoulder Scotch, Laphroaig, Dubonnet, Amer Picon, Apricot Liqueur

Old Overhold Rye, Sacred Bond Brandy, Sweet Vermouth, Punt e Mes, Benedictine, Peychad's and Angostura Bitters

Luxardo Cherry Syrup, Lavender Syrup, Orange Flower Water, Lemon Juice, Soda Water

Orange Juice, Lemongrass, Oleo Saccharum, Lemon Juice, Orange Flower Water

Pineapple Juice, Honey Syrup, Pomegranate, Lime Juice

Gruyère Cheese puffs stuffed with Fontina Cheese and Prosciutto

Remoulade, Caribbean spices, cornichon pickles, caperberries

Deep fried coastal oysters, smoked Canadian bacon, and Marchand de Vin Sauce

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

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

Boudin stuffed Wontons served with Creole Mustasrd Pepper Jelly Sauce

Louisiana blue crab claws, marinated in extra virgin olive oil, lemon garlic, and parsley, served with crostini

Cognac, Lemon Juice, Sugar, Moet Chandon Champagne

Monkey Shoulder Scotch, Laphroaig, Dubonnet, Amer Picon, Apricot Liqueur

Wild Turkey 101, Cane Syrup, Luxardo Syrup, Creole Bitters Blend

Dorothy Parker Gin, Falernum, Honey, Drambuie, Lemon Juice, Rose Water

Dorothy Parker Gin, Dry Vermouth, Lillet Blanc, Aperol, Amaretto Absinthe, Peychaud's Bitters

Dorothy Parker Gin or Elijah Craig Bourbon, Cynar, Aperol, Dry Vermouth

Millagro Reposado, Pisco, Passionfruit, Green Tea, Honey, Peychaud's Bitters, Lime Juice

Pineau De Charentes, Amontillado Sherry, Honeydew, Chartreuse, St. Germaine, Mint Cordial, Lime Juice, Rose Flower Water

Rye Whisky, Dry Vermouth, Amontillado Sherry, Orange Curacao, Falermum, Peychaud's Bitters, Absinthe

Don Q Gold Rum, Rhum JM Agricole Rum, Mango, Agave Nectar, Ginger, Lillet Blanc, Galliano, Chili Paste, Orange Blossom Water, Lime Juice

Pineau De Cherentes, Amontillado Sherry, Honeydew, Chartreuse, St. Germain, Mint Cordial, Lime Juice, Rose Flower Water

Gruyère Cheese puffs stuffed with Fontina Cheese and Prosciutto

Fried Boudin stuffed wontons served with pepper jelly

Burgundy Snails baked individually in ceramic pots with garlic-herb butter and dash of Pernod

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

Brie, Challerbacker, Stilton Bleu, Apple Gelee, Spiced Pecans, Caperberries

Louisiana blue crab claws, cold marinated in extra virgin olive oil, chili flakes, lemon, garlic, and parsley. Served with Crostini

Gulf Shrimp served in our signature Creole Remoulade and traditional White Remoulade

Burgundy Snails baked individually in ceramic pots with garlic-herb butter and a dash of Pernod

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

Succulent Louisiana crabmeat, baked in a delicate cheese sauce

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

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

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

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

Paneed Sweetbread medallions served with classic Meuniere Sauce and capers

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

One each of our baked oysters: Bienville, Kathryn, Ohan, Rockefeller and Suzette

Six, chilled, select fresh Louisiana oysters with Mignonette Sauce MKT Price

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

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

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

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

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

The freshest other species of fish available in the marketplace today

Sautéed fillet topped with fresh Louisiana crabmeat

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

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

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

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

Sauteed fillet topped with Chive Hollandaise

Pan roasted chicken breast topped with capers, mushrooms, artichokes, basil, garlic and Lemon Butter Sauce

Oven roasted with classic Veronique Sauce. Served with Wild Rice and Water Chestnut Dressing

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

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

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

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

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

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. gf

Roasted cauilflower, celeriac and potatoes with Red Wine Sauce

A local favorite. Fried and seasoned cubed potatoes

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

Sauteed with Champagne vinegar and Bacon

Stewed with tomatoes, Ham and Creole Seasonings

Frisée and Romaine lettuces, celeriac, watermelon radish, pistachios and Arnaud's House Dressing

Romaine lettuce with Caesar dressing

With roasted walnuts, Stilton cheese and Sherry Vinaigrette dressing

French vanilla, chocolate, strawberry, peppermint, pistachio, and lemon ice

A rich custard topped with a brown sugar crust

Dark chocolate espresso cake, caramel tahini mousse, and black sesame seed cremeux. Salted Tahini Caramel

Strawberries marinaded in a Port Wine Sauce. Served over French vanilla ice cream and topped with whipped cream

Chef's Selection of Seasonal Ice Cream

Key lime basil curd, whipped cream, Grand Marnier macerated strawberries

Bananas sautéed in butter with cinnamon and brown sugar. Flamed rum and served over French vanilla ice cream

Lemon shortbread, sweet cream, honey thyme caviar. Burnt honey anglaise and honeycomb candy

Coffee, lemon and orange rinds, cloves, cinnamon sticks and orange Curacao. Flamed tableside with Brandy

Cognac, Lemon Juice, Sugar, Moet Chandon Champagne

Monkey Shoulder Scotch, Laphroaig, Dubonnet, Amer Picon, Apricot Liqueur

Wild Turkey 101, Cane Syrup, Luxardo Syrup, Creole Bitters Blend

Dorothy Parker Gin, Falernum, Honey, Drambuie, Lemon Juice, Rose Water

Dorothy Parker Gin, Dry Vermouth, Lillet Blanc, Aperol, Amaretto Absinthe, Peychaud's Bitters

Dorothy Parker Gin or Elijah Craig Bourbon, Cynar, Aperol, Dry Vermouth

Millagro Reposado, Pisco, Passionfruit, Green Tea, Honey, Peychaud's Bitters, Lime Juice

Pineau De Charentes, Amontillado Sherry, Honeydew, Chartreuse, St. Germaine, Mint Cordial, Lime Juice, Rose Flower Water

Rye Whisky, Dry Vermouth, Amontillado Sherry, Orange Curacao, Falermum, Peychaud's Bitters, Absinthe

Don Q Gold Rum, Rhum JM Agricole Rum, Mango, Agave Nectar, Ginger, Lillet Blanc, Galliano, Chili Paste, Orange Blossom Water, Lime Juice

Pineau De Cherentes, Amontillado Sherry, Honeydew, Chartreuse, St. Germain, Mint Cordial, Lime Juice, Rose Flower Water

Gruyère Cheese puffs stuffed with Fontina Cheese and Prosciutto

Fried Boudin stuffed wontons served with pepper jelly

Burgundy Snails baked individually in ceramic pots with garlic-herb butter and dash of Pernod

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

Brie, Challerbacker, Stilton Bleu, Apple Gelee, Spiced Pecans, Caperberries

Louisiana blue crab claws, cold marinated in extra virgin olive oil, chili flakes, lemon, garlic, and parsley. Served with Crostini

Gulf Shrimp served in our signature Creole Remoulade and traditional White Remoulade

Burgundy Snails baked individually in ceramic pots with garlic-herb butter and a dash of Pernod

A traditional Creole breakfast starter. Sugared Creole cream cheese with seasonal fresh fruit and house-made granola

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

Topped with strawberry and blueberry compotes and served with sugar cane syrup

Romaine lettuce, celeriac and pistachios served with Arnaud's House Dressing

Poached eggs, house-smoked fresh Gulf pompano on English Muffins with dill-infused Hollandaise Sauce

The classic. Poached eggs and Canadian bacon on English Muffins with Hollandaise Sauce

Poached eggs over artichoke bottoms and creamed baby spinach with Hollandaise Sauce

Shirred eggs in a sauce of tomatoes, peppers, garlic, and andouille sausage. Topped with jalapeño, crumbled goat cheese and a petite salade

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

Select any two poached eggs

A local favorite. Flash-seared baby veal scaloppine braised in a rich Vegetable Sauce. Served with cheese grits

Fresh Louisiana lump crabmeat, Brie and cream cheese, eggs, cream, fresh vegetables, herbs and spices. Served with a sherry-infused Cream Sauce

Gulf Shrimp sautéed in garlic butter with peas, crisp Brabant potatoes and fresh mushrooms

With fine herbes and Lyonnaise potatoes

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

Deep-fried fillet of the freshest fish available with Arnaud's famous Meunière Sauce, Brabant potatoes and haricots certs

Fresh strawberries marinaded in Port Wine Sauce. Served over Brocato's French vanilla ice cream and topped with whipped cream (Additional $2.50)

Dark chocolate espresso cake, caramel tahini mousse, and black sesame seeds cremeux. Salted Tahini Caramel

A local favorite. Bananas sautéed in butter, cinnamon and brown sugar, flamed tableside with banana liqueur and dark rum and served over Brocato's French vanilla ice cream (Additional $5 per person)

French vanilla, chocolate, strawberry, pistachio, peppermint and lemon ice

Crêpes sautéed in butter, orange and lemon juice with orange and lemon zest. Flamed tableside with orange liqueur and brandy. (Additional $5 per person)

A rich custard topped with a browned sugar crust

Served with Whiskey Sauce

Key lime basil curds, whipped cream. Grand Marnier macerated stawberries

Sauteed sweet potatoes, Tasso ham and Creole Vegetables

Pepper Jelly Mustard

Courvoisier VS, Sugar, Lemon Juice, Moët & Chandon

Monkey Shoulder Scotch, Ardbeg, Grapefruit Juice, Passionfruit, Orgeat, Vanilla, Nutmeg, Yellow Chartreuse, Peychaud's Bitters, Lemon Juice

Dorothy Parker Gin, Honeydew, Chartreuse, St. Germain, Mint Coridal, Lime Juice, Rose

Suntori Toki Whisky washed with sushi rice, Sake Nigori Syrup, Orange Bloosm Water, Anise, Orange Bitters, Angostura Bitters

Dorothy Parker Gin or Bourbon, Tawny Port, Cacao infused Nonino, Banana Liqueur, Galliano, Suze, Chicory Pecan Bitters

Rye Whisky, Pisco, Dry Vermouth, Lillet Blanc, Montenegro, Apricot, Basil, Orange Citrate Bitters

Strawberry and Ginger Infused Gin, Dry Vermouth, Pineau De Charentes, Apricot Liquor, Peychaud's Bitters, Genepy

Rhum JM Agricole Gold, Singani Pisco, Pineapple Rum, Don Q, Gold, Hibiscus, Pink Peppercorn, Lychee, Fassionola, Orgeat, Lemongrass Shrub, Peychaud's Lime and Orange Juices

Makrut Lime Leaf infused Plantation Silver Rum, Rhum, Agricole Blanc, Kiwi, Pandan, Coconut Cream, Green, Chartruse, Honey, Herbsaint, Lime Juice

Lillet, Laird's Apple Brandy, Amontillado Sherry, Granny Smith Apple Juice, Fennel Juice, Genepy, Ojen, Dry Curacao, Lemon Juice

Espolon Blanco, Ilegal Mezcal, Mango, Ginger, Agave Nectar, Lillet Blanc, Galliano, Garam Masala, Chili Paste, Orange Blossom Water, lime Juice

Rye Whiskey, Herbsaint, Sugar, Peychaud's Bitters

Monkey Shoulder Scotch, Laphroaig, Dubonnet, Amer Picon, Apricot Liqueur

Old Overhold Rye, Sacred Bond Brandy, Sweet Vermouth, Punt e Mes, Benedictine, Peychad's and Angostura Bitters

Luxardo Cherry Syrup, Lavender Syrup, Orange Flower Water, Lemon Juice, Soda Water

Orange Juice, Lemongrass, Oleo Saccharum, Lemon Juice, Orange Flower Water

Pineapple Juice, Honey Syrup, Pomegranate, Lime Juice

Gruyère Cheese puffs stuffed with Fontina Cheese and Prosciutto

Remoulade, Caribbean spices, cornichon pickles, caperberries

Deep fried coastal oysters, smoked Canadian bacon, and Marchand de Vin Sauce

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

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

Boudin stuffed Wontons served with Creole Mustasrd Pepper Jelly Sauce

Louisiana blue crab claws, marinated in extra virgin olive oil, lemon garlic, and parsley, served with crostini

A Local Creole Dish. Sweet Creole Cream Cheese; Seasonal Berries, House Made Granola

Blueberry Compote, Crème Fraiche, Lemon Cornmeal Crumble, Sugar Cane Syrup

Our Signature Dish. Chilled Gulf Shrimp; Creole Remoulade Sauce

Frisée, Romaine, Celeriac, Watermelon Radish, Pistachio Nuts, Arnaud’s House Dressing

Poached eggs; House-Smoked Gulf Pompano, English Muffins, Dill Hollandaise Sauce, Petite Brabant Potatoes

The classic. Poached Eggs; Canadian Bacon, English Muffins, Hollandaise Sauce, Petite Brabant Potatoes

Poached Eggs; Artichoke Bottoms, Creamed Baby Spinach, Hollandaise Sauce

Shirred Eggs; Creole Tomato Sauce, Andouille Sausage, Goat Cheese, Jalapeno, Petite Salade

Fine Herbes, Lyonnaise Potatoes

Select any two poached eggs

Jumbo Lump Louisiana Crabmeat; White Remoulade Sauce, Petite Salade

Brie Cheese, White Wine Sauce, Chive Oil, Snow Pea Salad

Sautéed Gulf Shrimp; Peas, Mushrooms, Brabant Potatoes, Garlic Butter

Crisply Fried; Arnaud’s Famous Creole Meunière Sauce

Braised Veal Scaloppine; Creole Gravy, Emmental-Parmesan Cheese Grit Cakes

Panéed Veal Loin; Capers, Brown Butter, Fried

Strawberries in Port Wine Sauce, Whipped Cream, Oatmeal Crisp, French Vanilla Ice Cream (Additional $2.50)

A Local Favorite. Sautéed Tableside, Banana Liqueur, Butter, Cinnamon, Brown Sugar , Dark Rum Flambé, French Vanilla Ice Cream (Additional $5.00 per person)

Sautéed Tableside, Lemon and Orange Juices, Orange Curaçao, Citrus Zest, Brandy Flambé (Additional $5.00 per person)

Chicory Coffee Caramel, Espresso Streusel, Cacao Nibs

Rich Custard, Browned Sugar Crust

Whiskey Sauce

Oatmeal Almond Cookie, Vanilla Bean Crème fraîche

French vanilla, chocolate, strawberry, pistachio, peppermint and lemon ice

Sauteed sweet potatoes, Tasso ham and Creole Vegetables

Pepper Jelly Mustard

Our Signature Dish; Chilled Gulf Shrimp; Creole Remoulade Sauce

Chilled Louisiana Lump Crabmeat, Arnaud’s Creole Mustard Aioli, Capers

Ahi Tuna, Dijon Mustard, Cilantro, Capers, Mirliton, Plantain and Tostada Crisps

Six Louisiana Oysters, Mignonette Sauce

Chilled Asparagus Spears; Grated Egg, Dijon Vinaigrette, Fresh Herbs

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

Baked Mushroom Caps; Grapes, Boursin Cheese, Parmigiano-Reggiano

Frisée, Romaine, Celeriac, Watermelon Radish, Pistachio Nuts, Arnaud’s House Dressing

Roasted Walnuts, Stilton Cheese, Sherry Vinaigrette

Seared Gulf Tuna, Haricots Verts, Boiled Egg, Niçoise Olives, Potatoes, Lemon Vinaigrette

Roasted Breast of Chicken; Bacon, Blue Cheese, Tomato, Boiled Egg, Avocado, Lemon Vinaigrette

Jumbo Lump Louisiana Crabmeat, White Remoulade Sauce, Petite Salade

Steamed Mussels; White Wine, Cream, Shallots, Frites

Crisply Fried Gulf Fish; Sliced Almonds, Lemon Butter Sauce +add Sauce Meunière +$3.00

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

Grilled Skin-On; Extra-Virgin Olive Oil, Lemon, Garlic, Fresh Herbs, Sauce Vierge

Roasted Breast of Chicken; Seasonal mushrooms, Sauce Vin Jaune, Matchstick Potatoes

Seared Pepper-Studded Center-Cut; French Brandy Cream Sauce

Panéed Veal Loin; Capers, Brown Butter, Fried Egg

Roasted Cauliflower; Celeriac, Potatoes, Red Wine Sauce

Vichyssoise, choice of Swordfish Milanese or Chicken Fricasseé paired with a Classic Martini or Cosmopolitan

Soufflé Potatoes GF

Our Signature Dish. Chilled Gulf Shrimp; Creole Remoulade Sauce

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

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

Baked Burgundy Snails; Herbsaint, Garlic-Herb Butter, Flaky Pastry

Baked Mushroom Caps; Grapes, Boursin Cheese, Parmigiano-Reggiano

House Hickory Smoked Gulf Pompano; Sour Cream, Capers, Egg Yolk, Onions, Toast Points

Panéed Medallions; Classic Meunière Sauce, Capers

Arnaud’s original; Shrimp, Mushrooms, Green Onion, Herbs, White Wine Sauce

One Each of our Baked Oysters; Bienville, Kathryn, Ohan, Rockefeller, Suzette. All Oysters above are Baked in the Half-Shell with Louisiana Oysters

Six Louisiana Oysters, Mignonette Sauce

Simmered Gulf Shrimp; Creole Tomato Sauce, Rice Pilaf

Crisply Fried; Herbsaint, Garlic-Herb Butter

Jumbo Lump Louisiana Crabmeat, White Remoulade Sauce, Petite Salade

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

Baked Louisiana Crawfish; Brandy-Tomato Sauce, Jasmine Rice

The freshest other species of fish on the marketplace today

Crisply Fried Fillet; Arnaud’s Famous Creole Meunière Sauce

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

Grilled Skin-On Fillet; Extra-Virgin Olive Oil, Lemon, Garlic, Fresh Herbs

Crisply Fried Fillet; Sliced Almonds, Lemon Butter Sauce

Sautéed Fillet; Chive Hollandaise, Vegetables Parisienne

Sautéed Fillet; Gulf Shrimp, Tomatoes, Garlic, Fresh Herbs, Chili Pepper

Capers, Mushrooms, Artichokes, Basil, Garlic, Lemon Butter Sauce

Seasonal Gastrique, Seafood Boudin

Seared Medium-Rare; Blueberry Port Wine Sauce, Marinated Blueberries

Veronique Sauce, Wild Rice and Water Chestnut Dressing

Seared Pepper-Studded Center-Cut; French Brandy Cream Sauce

Grilled Center-Cut; Mushroom and Béarnaise Sauces

Sautéed Tenderloin; Wild Mushroom Sauce, Risotto

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.

Sautéed; Champagne Vinegar, Bacon

Cubed and Fried, Seasoned Salt

Stewed Tomatoes, Ham, Creole Seasonings

Cream, Breadcrumbs, Parmigiano-Reggiano

Roasted Cauliflower; Celeriac, Potatoes, Red Wine Sauce

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

Roasted Walnuts, Stilton Cheese, Sherry Vinaigrette Dressing

Romaine, Caesar Dressing, White Anchovies, Parmigiano-Reggiano

French vanilla, chocolate, strawberry, peppermint, pistachio, and lemon ice

A rich custard topped with a brown sugar crust

Chicory Coffee Caramel, Espresso Streusel, Cacao Nibs

Strawberries marinaded in a Port Wine Sauce. Served over French vanilla ice cream and topped with whipped cream

Chantilly Cake, Seasonal Berries, Strawberry-Pink Peppercorn Consommé

Oatmeal Almond Cookie, Vanilla Bean Crème Fraîche

Chef's Selection of Seasonal Ice Cream

Bananas sautéed in butter with cinnamon and brown sugar. Flamed rum and served over French vanilla ice cream

Coffee, lemon and orange rinds, cloves, cinnamon sticks and orange Curacao. Flamed tableside with Brandy

With Béarnaise Sauce

A demi portion of our signature dish. Gulf shrimp marinated in our famous tangy Creole Remoulade Sauce

Sautéed demi fillet topped with fresh Louisiana crabmeat and Lemon Butter Sauce. Alongside Haricots Verts

Sautéed and served in a Wild Mushroom Sauce alongside Brabant Potatoes

Chef’s selection of ice cream, chocolate sauce

Courvoisier VS, Sugar, Lemon Juice, Moët & Chandon

Monkey Shoulder Scotch, Ardbeg, Grapefruit Juice, Passionfruit, Orgeat, Vanilla, Nutmeg, Yellow Chartreuse, Peychaud's Bitters, Lemon Juice

Suntori Toki Whisky washed with sushi rice, Sake Nigori Syrup, Orange Bloosm Water, Anise, Orange Bitters, Angostura Bitters

Ford’s Gin or Elijah Craig Bourbon, Tawny Port, Cacao Infused Nonino, Banana Liqueur, Galliano, Suze, Chicory Pecan Bitters

Rye Whisky, Pisco, Dry Vermouth, Lillet Blanc, Montenegro, Apricot, Basil, Orange Citrate Bitters

Strawberry and Ginger Infused Gin, Dry Vermouth, Pineau De Charentes, Apricot Liquor, Peychaud's Bitters, Genepy

Ford’s Gin, Honeydew, Green Chartreuse, St. Germain, Mint Cordial, Absinthe, Lime Juice, Rose Flower Water

Rhum JM Agricole Gold, Singani Pisco, Pineapple Rum, Don Q, Gold, Hibiscus, Pink Peppercorn, Lychee, Fassionola, Orgeat, Lemongrass Shrub, Peychaud's Lime and Orange Juices

Makrut Lime Leaf infused Plantation Silver Rum, Rhum, Agricole Blanc, Kiwi, Pandan, Coconut Cream, Green, Chartruse, Honey, Herbsaint, Lime Juice

Espolon Blanco, Ilegal Mezcal, Mango, Ginger, Agave Nectar, Lillet Blanc, Galliano, Garam Masala, Chili Paste, Orange Blossom Water, lime Juice

Lillet, Laird's Apple Brandy, Amontillado Sherry, Granny Smith Apple Juice, Fennel Juice, Genepy, Ojen, Dry Curacao, Lemon Juice

Monkey Shoulder Scotch, Laphroaig, Dubonnet, Amer Picon, Apricot Liqueur

Rye Whiskey, Herbsaint, Sugar, Peychaud's Bitters

Ford’s Gin, Blanc Vermouth, Luxardo Liqueur, Absinthe, Regan’s Orange Bitters

Old Overhold Rye, Sacred Bond Brandy, Sweet Vermouth, Punt e Mes, Benedictine, Peychad's and Angostura Bitters

Dry Vermouth, Benedictine, Absinthe

Four Roses Single Barrel Bourbon, House Old Fashioned Syrup, Angostura and Peychaud’s Bitters

High West Double Rye, Martel Cordon Bleu Cognac, House Old Fashioned Syrup, Peychaud’s and Angostura Bitters, Herbsaint and Atelier Vie Toulouse Green Absinthe

Martell Cordon Bleu Cognac, Moët & Chandon, Sugar, Lemon Juice

Monkey 47 Gin, Blanc Vermouth, Dry Vermouth, House Onion Brine. Served with Cajun Caviar Topped Cocktail Onion

El Dorado 21 yr, Ron Zacapa 23 yr, Myers’s Rum, House Fassionola Syrup, Old Fashioned Syrup, Bitters Blend, Absinthe, Orange Juice, Lime Juice

Luxardo Cherry Syrup, Lavender Syrup, Orange Flower Water, Lemon Juice, Soda Water

Orange Juice, Lemongrass, Oleo Saccharum, Lemon Juice, Orange Flower Water

Pineapple Juice, Honey Syrup, Pomegranate, Lime Juice

Gruyère Cheese puffs stuffed with Fontina Cheese and Prosciutto

Truffle Aioli, Grated Parmesan

Deep fried coastal oysters, smoked Canadian bacon, and Marchand de Vin Sauce

Sauce Persillade, Gaufrette chips

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

Boudin stuffed Wontons served with Creole Mustasrd Pepper Jelly Sauce

Chilled Gulf Shrimp; House Creole Remoulade and White Remoulade Sauces

Brie, Challerhocker, Stilton Bleu, Seasonal Gelee, Spiced Pecans, Caper Berries

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

Six Louisiana Oysters, Mignonette Sauce

Louisiana blue crab claws, marinated in extra virgin olive oil, lemon garlic, and parsley, served with crostini

Remoulade, Caribbean spices, cornichon pickles, caperberries

Alligator and Pork Sausage; Smoked Onions, Caramelized Fruit, Creole Mustard

Ahi Tuna, Dijon Mustard, Cilantro, Mirliton, Plantain Crisps

Cognac, Lemon Juice, Sugar, Moet Chandon Champagne

Monkey Shoulder Scotch, Laphroaig, Dubonnet, Amer Picon, Apricot Liqueur

Wild Turkey 101, Cane Syrup, Luxardo Syrup, Creole Bitters Blend

Dorothy Parker Gin or Elijah Craig Bourbon, Cynar, Aperol, Dry Vermouth

Rye Whisky, Dry Vermouth, Amontillado Sherry, Orange Curacao, Falermum, Peychaud's Bitters, Absinthe

Dorothy Parker Gin, Falernum, Honey, Drambuie, Lemon Juice, Rose Water

Millagro Reposado, Pisco, Passionfruit, Green Tea, Honey, Peychaud's Bitters, Lime Juice

Don Q Gold Rum, Rhum JM Agricole Rum, Mango, Agave Nectar, Ginger, Lillet Blanc, Galliano, Chili Paste, Orange Blossom Water, Lime Juice

Pineau De Charentes, Amontillado Sherry, Honeydew, Chartreuse, St. Germaine, Mint Cordial, Lime Juice, Rose Flower Water

Dorothy Parker Gin, Dry Vermouth, Lillet Blanc, Aperol, Amaretto Absinthe, Peychaud's Bitters

Rye Whiskey, Herbsaint, Sugar, Peychaud’s Bitters

Ford’s Gin, Blanc Vermouth, Luxardo Liqueur, Absinthe, Regan’s Orange Bitters

Dry Vermouth, Benedictine, Absinthe

Four Roses Single Barrel Bourbon, House Old Fashioned Syrup, Angostura and Peychaud’s Bitters

Whistle Pig 10 yr Rye House Sweet Vermouth Blend, Angostura and Orange Bitters

Monkey 47 Gin, House Sweet Vermouth Blend, Campari

High West Double Rye, Martell Cordon Bleu Cognac, House Old Fashioned Syrup, Peychaud’s and Angostura Bitters, Herbsaint and Atelier vie Toulouse Green Absinthe

Martell Cordon Bleu Cognac, Moët & Chandon, House Old Fashioned Syrup, Lemon Juice

Gruyère Cheese puffs stuffed with Fontina Cheese and Prosciutto

Truffle Aioli, Grated Parmesan

Burgundy Snails baked individually in ceramic pots with garlic-herb butter and a dash of Pernod

Sauce Persillade, Gaufrette Chips

Burgundy Snails baked individually in ceramic pots with garlic-herb butter and dash of Pernod

Fried Boudin stuffed wontons served with pepper jelly

Gulf Shrimp served in our signature Creole Remoulade and traditional White Remoulade

Brie, Challerbacker, Stilton Bleu, Apple Gelee, Spiced Pecans, Caperberries

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

Six Louisiana Oysters; Mignonette Sauce

Louisiana blue crab claws, cold marinated in extra virgin olive oil, chili flakes, lemon, garlic, and parsley. Served with Crostini

Crème Fraiche, Cajun Caviar, Watermelon Radish