Huitres en coquille a la Rockefeller (notre creation) $13.25
Oysters baked on the half shell with the original Rockefeller sauce created by Antoine's in 1889

Huitres Thermidor $13.25
Fresh Louisiana oysters baked on
the half shell with a bacon and
tomato sauce

Huitres a la Foch $13.25
Fried oysters on toast buttered with paté de fois gras, served with a rich Colbert sauce-our creation

Escargots a la Bourguignonne $12.50
Snails in Antoine's presentation of
the classic bourguignonne sauce

Escargots a la Bordelaise $12.50
Snails basted and baked in a red
wine and garlic sauce, crowned
with a delicious mixture of
cheeses and French bread crumbs

Crevettes remoulade $11.50
Boiled Louisiana shrimp served cold in Antoine's unique remoulade dressing

Cocktail aux crevettes $11.00
Cold boiled Louisiana shrimp served with a classic cocktail sauce

Chair de crabes ravigote $19.25
Lump crabmeat served cold in a delightfully seasoned dressing

Ecrevisses/Crevettes cardinal
(de saison) $13.75
Shrimp/Crawfish tails in a special white wine sauce with a hint of tomato-our creation

Champignons sur tost $10.50
Large fresh sauteéd mushroom buttons served on buttered toast

Chair de crabes au gratin $18.25
Lump crabmeat in a cream sauce sprinkled with a light cheese and French bread crumb mixture baked and browned in a casserole

Pompano Pontchartrain $36.50
Grilled filet of pompano with lump crabmeat sautéed in butter

Crabes mous grillés $26.75
Grilled soft shell crabs served with hot melted butter

Crabes mous frits $27.50
Soft shell crabs fried in a light batter, with hot melted butter

Crabes mous amandine $29.00
Soft shell crabs grilled or fried in a light batter with hot melted butter and toasted sliced almonds

Poulet aux champignons $23.00
Chicken breast sautéed with fresh mushrooms and garlic

Poulet sauce Rochameau $23.75
Grilled chicken breast served with Antoine's original Rochambeau sauce and a rich Béarnaise over a slice of baked ham

Cotelettes d' agneau grillées $41.75
Prime center cut lamb chops grilled and served with mint jelly

Tips de filet en brochette Marchand de Vin $28.00
Prime tenderloin tips with Marchand de Vin sauce

Filet de bouef nature $39.50
Grilled centercut of prime tenderloin

Chateaubriand $105.00
Centercut tenderloin of beef for two, served with Antoine's special fried potatoes and sauces (Marchand de Vin, Béarnaise, and sautéed mushrooms)

Alciatore $6.25
A unique combination of sweet brown pineapple sauce and a rich Béarnaise-a favorite with lamb or beef-our creation

Champignons $5.25
Sliced fresh mushrooms sautéed in a butter sauce

Marchand de vin $5.25
Antoine's presentation of a classic red wine sauce

Béarnaise $5.25
A variation of Hollandaise sauce, flavored with tarragon

Broccoli sauce Hollandaise (de saison) $6.25
Steamed broccoli with Hollandaise sauce

Asparagus au beurre (de saison) $6.25
Steamed fresh asparagus with butter

Omelette Alaska Antoine $16.50
Antoine' s very special presentation of Baked Alaska for two (order at commencement of dinner)

Meringue glacee sauce chocolat $6.75
Vanilla ice cream on a light toasted meringue draped with chocolate fudge sauce

Peche Melba $7.75
A favorite concoction of candied
peach slices, vanilla ice cream, raspberry sauce, and chopped toasted almonds

Crème glacée $5.25
Vanilla, chocolate, or strawberry ice cream

Cerises jubilee $9.50
Sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream

Mousse au chocolat $6.25
Chocolate mousse with whipped cream

Crème renversée au caramel $5.50
Caramel custard

Café brulot diabolique $8.75
Antoine's creation of hot spiced
coffee flamed at your table with
brandy

Café/Café Decaf $3.75
Antoine's dark French roast

Café au lait $3.75
French roast coffee with hot milk

Thé $3.25
Hot orange Pekoe tea

Thé glacé $3.75
Iced tea