Arnaud's Restaurant

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