Arnaud's Menu

Beefeater Gin, Averna and Aperol

Courvoisier VS, Sugar, Lemon Juice, Moet and Chandon Champagne

Rye Whiskey, Sugar, Bitters

Mount Gay and El Dorado Rums, Allspice Dram, Falernum, Orange and Lime Juices and Angostura Bitters

Jim Beam, Meletti Amaro, Herbed Demerara

Lillet, Crème de Mure, Lime Juice

Boodles Gin, Aperol, Ruby Red Grapefruit Juice, Cranberry Cordial, Orange Bitters

Courvoisier, Pisco, Cabernet Syrup, Pear Agave, Lime Juice

Novo-Fogo Cachaca, Sriracha Shrubb, Strawberry-Cucumber Syrup, Lime

Rye Whiskey, Amaro Cora, Ruby Port and Orange Bitters

Boudin stuffed wontons, deep fried and served with pepper jelly mustard

Served with water biscuits and seasonal fruit gelée

Fresh Louisiana shrimp rolled in rice paper with rice stick noodles, cilantro, and iceberg lettuce. Served with peanut sauce

House-made Gaufrette potato chips, caper berries and spiced assorted nuts

Jumbo Gulf shrimp stuffed with brie and jalapeño peppers

Gulf oysters wrapped with bacon and deep fried. Served with Marchand de Vin Sauce

Gruyère cheese puffs

Creole rice fritters served with tartar sauce

A traditional Creole breakfast starter. Sugared Creole cream cheese with seasonal fresh fruit

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

Seasonal fresh fruit sweetened with sugar and drizzled with Cointreau

Chilled, select, fresh Louisiana oysters with Mignonette or Cocktail 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

Tantalizingly seasoned. Served with smoked onion and apple relish and Arnaud's own Creole Mustard

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

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

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

Topped with Blue Cheese Cream Sauce and roasted pecans. Served with crispy fries

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

Red Beans stuffed in a fluffy omelette. Topped with Sharp Cheddar cheese and served with Alligator sausage

Made with Louisiana Boudin. Pan seared and served with Sunny Side Up eggs and haricots verts

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

Poached eggs, Canadian bacon and tomato on French Bread crostini with Hollandaise and Marchand de Vin Sauces

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

Sautéed hickory-smoked pork tenderloin served with truffled mashed potatoes and Pepper Jelly Mustard Sauce

Poached eggs, grilled Louisiana country sausage on English muffins with Creole Sauce

Select any two poached eggs

Savory Parmigiano-Reggiano, Mozzarella and Chèvre cheeses, Pancetta, vine-ripened tomatoes and a soupçon of truffle oil. Served with crunchy potato shoestrings

Crisply fried fresh Louisiana oysters, smoked bacon, Marchand de Vin Sauce and grilled eggplant rounds

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

Sautéed chicken breast with Marchand de Vin and Béarnaise sauces and crunchy potatoes

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

Cookie crisp topped with English toffee-chocolate mousse and ganache

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 $3.50 per perso

A local favorite

Arnaud's famous cap bread, rum-soaked raisins and custard topped with warm Bourbon Sauce

French vanilla, chocolate, strawberry, pistachio, praline, 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 $3.50 per person)

A rich custard topped with a browned sugar crust

For 2 or more. Coffee, lemon and orange rinds, cloves, cinnamon sticks and Orange Curacao. Flamed with Brandy

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

Sponge cake with praline cream and caramel ganache

A rich custard topped with a brown sugar crust

Served with Whiskey Sauce

A local favorite

Cookie crisp topped with English toffee-chocolate mousse and ganache

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

For 2 or more

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

Artichoke hearts, garlic, fresh Parmigiano-Reggiano and extra-virgin olive oil

Bacon, pimento, green onion and bell pepper

The essence of Creole. Eggplant and andouille sausage

Our version of the classic. Fresh spinach and bacon with a touch of Pernod

One each of our baked oysters

Chilled, select fresh Louisiana oysters with Mignonette or Cocktail Sauce

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 a warm seasonal squash salad

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

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

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

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

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

The freshest other species of fish available in the marketplace today

Sautéed fillet topped with fresh Louisiana crabmeat

Pan seared fillet served with a Bouillabaisse Reduction and Mirliton-Pickled Okra Slaw

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

Pan seared fillet served on a bed of sautéed fennel and Herbsaint Butter

Sautéed chicken breast with Marchand de Vin and Béarnaise Sauces. Served with Brabant potatoes

Oven-roasted with a classic Véronique 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

Sautéed and stuffed with fried plump Louisiana oysters. Served with Creole Sauce Robert

Panéed Sweetbread medallions served with a classic Meunière Sauce and capers

A sampler of our specialties. Veal Chantal, Arnaud's Crab Cake and Crawfish O'Connor

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

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

Stewed with tomatoes, ham and Creole seasonings

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

Romaine lettuce with Caesar dressing

With roasted walnuts, Blue cheese and Lemon Vinaigrette dressing

Arugula, Radicchio and Butter lettuces with hearts of palm, and duck cracklings. Served with our Creole Mustard Vinaigrette