Arnaud's

à la carte Dinner Menu

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

Shrimp Arnaud

Succulent Louisiana crabmeat, baked in a delicate cheese sauce

Crabmeat Prentiss

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

Escargots en Casserole

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

Smoked Pompano Bourgeois

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

Crab Claws Provencale

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

Mushrooms Vronique

Paned Sweetbread medallions served with Classic Meunire Sauce and capers

Sweetbreads Sins

APPETIZERS

All the oyster selections listed below are baked in the half-shell with fresh Louisiana Oysters

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

Oysters Bienville

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

Oysters Arnaud

OYSTERS

Turtle Soup

Seafood Gumbo

Shrimp Bisque

Chicken and Andouille Gumbo

SOUPS

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

Shrimp Creole

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

Arnauds Crab Cakes

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

Frogs Legs Provenale

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

Crawfish O'Connor

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

Crabmeat Karen

SHELLFISH

The freshest other species of fish available in the marketplace today.

From the Gulf

Sauted fillet topped with fresh Louisiana crabmeat

Pontchartrain

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

Pompano Duarte

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

Pompano David

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

Amandine

Crisply fried fillet served with Arnauds famous Creole Meunire Sauce

Meunire

FISH

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

Breast of Chicken Hefner

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

Cornish Game Hen

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

Breast of Duck Ellen

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

Roasted Louisiana Quail Elzey

FOWL

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

Veal Tournedos Chantal

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

Filet Mignon au Poivre

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

Filet Mignon Charlemond

MEATS

Legend has it that Collinet, French King Louis Phillipes (reign 1830-1848) chef unintentionally created souffl potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the Chefs surprise and the kings delight, the potatoes puffed up like little balloons. We hope that you will be equally delighted. Served with Barnaise Sauce. gf

Souffl Potatoes

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

Stuffed Mirliton

A local favorite. Fried and seasoned cubed potatoes. gf

Brabant Potatoes

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

Sauted Wild Mushrooms

Asparagus Hollandaise

Creamed Spinach

VEGETABLES

Frise and Romaine lettuces, celeriac, watermelon radish, pistachios and Arnauds House Dressing. gf

Arnaud's

4.15

(1433)

Overview

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