Hermes Bar
Antoine's Restuarant, 725 St. Louis St.New Orleans, LA
French Quarter
581-4422
www.antoinesrestaurant.com
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Appetizers
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Huitres En Coquille A La Rockefeller (notre Creation)
oysters baked on the half shell with the original rockefeller sauce created by antoine's in 1889
14.25
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Huitres Thermidor
fresh louisiana oysters baked on the half shell with a bacon and tomato sauce
14.25
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Huitres Bienville
fresh louisiana oysters baked on the half shell with a white wine sauce seasoned with onions, pimento, and fresh peppers
14.25
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Huitres A La Foch
fried oysters on toast buttered with pate de foie gras, served with a rich colbert sauce -- our creation
14.25
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Escargots A La Bourguignonne
snails in antoine's presentation of the classic bourguignonne sauce
13.25
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Escargots A La Bordelaise
snails basted and baked in a red wine and garlic sauce, crowned with a delicious mixture of cheeses and french bread crumbs
13.25
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Crevettes Remoulade
boiled louisiana shrimp served cold in antoine's unique remoulade dressing
12.25
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Cocktail Aux Crevettes
cold boiled louisiana shrimp served with a classic cocktail sauce
12.05
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Chair De Crabes Ravigote
lump crabmeat served cold in a delightfully seasoned dressing
19.75
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Ecrevisses/crevettes Cardinal (de Saison)
shrimp/crawfish tails in a special white wine sauce with a hint of tomato -- our creation!
14.25
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Chair De Crabes Au Gratin
lump crabmeat in a cream sauce sprinkled with a light cheese and french bread crumb mixture baked and browned in a casserole
19.50
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Potages
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Gombo Creole
a classic preparation of rich louisiana gumbo with blue crabs, oysters, and gulf shrimp
8.25
9.25
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Bisque D'ecrevisses
louisiana crawfish reduced to a thick, rich, and well-seasoned soup
8.25
9.25
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Potage Alligator Au Sherry
a well-seasoned sherry wine-laced, alligator bisque
8.25
9.25
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Salades
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Salade Antoine
a delightful blend of five favorite greens and tomatoes served with a choice of dressings
6.75
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Salade De Laitue Au Roquefort
head of lettuce salad with a rich roquefort dressing
8.00
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Salade De Couer De Palmier
hearts of palm on a bed of lettuce with tomato wedges and vinaigrette
7.25
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Salade Combinaison
mixed greens tossed with artichoke, asparagus, tomato and hearts of palm with a choice of dressings
8.25
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Legumes
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Epinards Sauce Creme
spinach in a light cream sauce
6.25
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Broccoli Sauce Hollandaise (de Saison)
steamed broccoli with hollandaise sauce
7.00
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Asparagus Au Beurre (de Saison)
steamed fresh asparagus with butter
7.50
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Pommes De Terre Brabant
diced potatoes fried and served with melted butter
6.50
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Pommes De Terre Soufflees
the classic antoine’s fried puffed potatoe
7.25
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Carottes Au Beurre
glazed carrots served with hot melted butter
6.25
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Sauces
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Alciatore
a unique combination of sweet brown pineapple sauce and a rich bearnaise-a favorite with lamb or beef-our creation
7.00
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Champignons
fresh mushrooms in a rich red wine sauce
5.95
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Marchand De Vin
antoine's presentation of a classic red wine sauce
5.95
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Bearnaise
a variation of hollandaise sauce, flavored with tarragon and white wine
5.95
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Demi-bordelaise
traditional garlic butter sauce
5.95
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Entrees
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Poulet Aux Champignons
chicken breast sauteed with fresh mushrooms and garlic
25.25
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Poulet Sauce Rochambeau
grilled chicken breast grilled served with antoine's original rochambeau sauce and a rich bearnaise over a slice of baked ham
26.00
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Cotelettes D'agneau Grillees
prime center cut lamb chops grilled and served with mint jelly
45.25
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Filet De Boeuf En Brochette Marchand De Vin
prime tenderloin tips with marchand de vin sauce
29.75
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Filet De Boeuf Nature
grilled centercut of prime tenderloin
41.75
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Delmonico Centercut Ribeye Au Champignons Et A La Sauce Au Demi-bordelaise
a centercut ribeye with a mushroom garlic butter sauce
27.25
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Chateaubriand
centercut tenderloin of beef for two, served with antoine's special fried potatoes and sauces (marchand de vin, bernaise, and sauteed mushrooms)
115.00
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Poissons
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Filet De Truite Aux Ecrevisses/crevettes Cardinal (de Saison)
grilled or fried trout with crawfish tails/shrimp in a white wine sauce-our creation
34.00
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Filet De Truite Au Vin Blanc
filet of speckled trout in a white wine, shrimp, and oyster sauce then baked with a light bread crumb and cheese gratinee
34.00
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Filet De Truite Meuniere
fried filet of speckled trout with a lemon-butter sauce
25.75
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Filet De Truite Amandine
fried filet of trout with toasted sliced almonds and a lemon-butter sauce
26.75
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Filet De Truite Pontchartrain
grilled trout with lump crabmeat sauteed in butter
38.25
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Pompano Grille
grilled filet of pompano
33.00
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Pompano Pontchartrain
grilled filet of pompano with lump crabmeat sauteed in butter
40.00
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Crabes Mous Grilles
grilled soft shell crabs served with hot melted butter
29.50
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Crabes Mous Frits
soft shell crabs fried in a light batter, with a hot melted butter
29.50
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Crabes Mous Amandine
soft shell crabs grilled or fried in a light batter with hot melted butter and toasted sliced almonds
30.75
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Desserts
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Omelette Alaska Antoine
pour deux (2) - commander au commencement de repas) antoine’s very special presentation of baked alaska for two (please note: this special dessert must be ordered in advance)
17.50
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Omelette Alaska Antoine
antoine's very special presentation of baked alaska for two. (order at commencement of dinner)
18.50
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Pudding De Pain De Noix De Pecan
a cinnamon and raisin bread pudding topped with warm rum sauce
9.25
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Meringue Glacee Sauce Chocolat
vanilla ice cream on a light toasted meringue draped with chocolate fudge sauce
7.25
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Peche Melba
a favorite concoction of a candied peach slices, vanilla ice cream, raspberry sauce, and chopped toasted almonds
8.50
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Creme Glacee
vanilla, chocolate, or strawberry ice cream
6.00
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Cerises Jubilee
sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream
9.75
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Mousse Au Chocolat
chocolate mousse topped with whipped cream
7.50
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Creme Renversee Au Caramel
caramel custard served with fresh berries
7.25
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Gateau Chocolat Dyvonne
rich chocolate layer cake with a raspberry base
10.50
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