Arnaud's New Orleans
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
คลาสสิกนิวออร์ลีนส์แจ๊สบรันช์
คะแนน
รีวิว
รูปภาพ
เมนู
Courvoisier VS, Sugar, Lemon Juice, Moët & Chandon
Duck Fat Washed Sacred Bond Brandy, Brown Sugar, Port, Thyme, Angostura and Orange Bitters
Dorothy Parker Gin, Honeydew, Chartreuse, St. Germain, Mint Coridal, Lime Juice, Rose
Monkey Shoulder Scotch, Ardbeg, Grapefruit Juice, Passionfruit, Orgeat, Vanilla, Nutmeg, Yellow Chartreuse, Peychaud's Bitters, Lemon Juice
Rittenhouse Rye, Brandy, Amer Picon, Dry Vermouth, Strega
Dorothy Parker gin, Cynar, Sherry, Peychaud's Bitters
Strawberry and Ginger Infused Gin, Dry Vermouth, Pineau De Charentes, Apricot Liquor, Peychaud's Bitters, Genepy
Stiggin's Pineapple Rum, Don Q Gold, Singani Pisco, Sherry Blend, Hibiscus, Byrrh, Orgeat, Lemon Grass Shurb, Luxardo, Plum Powder, Lime and Orange Juices
Matcha Infused Plantation Silver, Rhum Argicole, House Coconut Cream, Falernum, Green Tea, Lime Juice
Lillet, Laird's Apple Brandy, Amontillado Sherry, Granny Smith Apple Juice, Fennel Juice, Genepy, Ojen, Dry Curacao, Lemon Juice
Jalapeno Infused Espolon, Illegal Mezcal, Raspberry Pineapple Syrup, Chartreuse, Apricot Liquor, 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
Gulf shrimp marinated in our famous tangy Creole Remoulade 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
Fried boule of pork and rice, served with jalapeno tartar sauce
Louisiana blue crab claws, marinated in extra virgin olive oil, lemon garlic, and parsley, served with crostini
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