Arnaud's a la carte dinner menu (Appetizers)

Question 1

Shrimp Arnaud

Answer 1

Signature dish. Gulf shrimp marinated in famous tangy creole remoulade sauce

Question 2

Crabmeat prentiss

Answer 2

Louisiana crabmeat baked in delicate cheese sauce

Question 3

Escargot en casserole

Answer 3

Burgundy snails baked in ceramic pots with garlic herb butter and dash of pernod. Capped in flaky pastry

Question 4

Smoked pompano Bourgeois

Answer 4

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

Question 5

Crab claws provencale

Answer 5

Peeled crab claws simmered in provence’s unique blend of butter fresh garlic, parsley and dash of pernod

Question 6

Mushroom Veronique

Answer 6

Baked mushroom caps stuffed with grapes and Bourisin cheese encrusted in fresh Parmigiano

Question 7

Sweetbread sin

Answer 7

Paneed sweetbread medallions served with classic Meuniere sauce and capers

Question 8

Oysters Bienville

Answer 8

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

Question 9

Oysters Arnaud

Answer 9

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

Question 10

SOUPS?

Answer 10

Turtle Soup$11.00
Seafood Gumbo$11.00
Shrimp Bisque$11.00
Chicken and Andouille Gumbo

Question 11

SHELLFISH
Shrimp Creole $30.00

Answer 11

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

Question 12

Arnaud’s Crab Cakes $35.00

Answer 12

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

Question 13

Frogs Legs Provençale $30.00

Answer 13

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

Question 14

Crawfish O’Connor $mkt

Answer 14

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

Question 15

Crabmeat Karen $33.00

Answer 15

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

Question 16

FISH:
From the Gulf $Market

Answer 16

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

Question 17

Pontchartrain $45.00

Answer 17

Sautéed fillet topped with fresh Louisiana crabmeat

Question 18

Pompano Duarte $38.00

Answer 18

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

Question 19

Pompano David $36.00

Answer 19

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

Question 20

Amandine $36.00

Answer 20

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

Question 21

Meunière $36.00

Answer 21

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

Question 22

FOWL:
Breast of Chicken Hefner $35.00

Answer 22

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

Question 23

Cornish Game Hen $33.00

Answer 23

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

Question 24

Breast of Duck Ellen $39.00

Answer 24

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

Question 25

Roasted Louisiana Quail Elzey $41.00

Answer 25

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

Question 26

MEATS: Veal Tournedos Chantal $45.00

Answer 26

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

Question 27

Filet Mignon au Poivre $49.00

Answer 27

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

Question 28

Filet Mignon Charlemond $49.00

Answer 28

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

Question 29

VEGETABLES: Soufflé Potatoes $13.00

Answer 29

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. gf

Question 30

Stuffed Mirliton $27.00

Answer 30

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

Question 31

Brabant Potatoes $6.50

Answer 31

A local favorite. Fried and seasoned cubed potatoes

Question 32

Sautéed Wild Mushrooms $7.00

Answer 32

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

Question 33

Asparagus Hollandaise$9.00 Creamed Spinach$8.00

Question 34

SALADS: Arnaud Salad $11.00

Answer 34

Frisée and Romaine lettuces, celeriac, watermelon radish, pistachios and Arnaud’s House Dressing

Question 35

Caesar$11.00

Answer 35

Romaine lettuce with Caesar dressing

Question 36

Belgian Endive $11.00

Answer 36

With roasted walnuts, Stilton cheese and Sherry Vinaigrette dressing. gf