Arnaud's

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

Cookie crust with chocolate cake, ganache and toasted meringue

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 $4 per person)

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 $4 per person)

A rich custard topped with a browned sugar crust

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

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

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

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

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

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

A rich custard topped with a brown sugar crust

Strawberries 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