French 75 Bar

Appetizers

• Shrimp ArnaudUSD 12.50

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

• Crabmeat PrentissUSD 15.95

  Succulent Louisiana crabmeat, baked in a delicate cheese sauce

• Escargots en CasseroleUSD 11.25

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

• Smoked Pompano BourgeoisUSD 15.50

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

• Crab Claws ProvencaleUSD 15.95

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

• Mushrooms VéroniqueUSD 11.25

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

Oysters

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

• Oysters BienvilleUSD 15.00

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

• Oysters ArnaudUSD 15.00

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

Soups

• Turtle SoupUSD 8.95

• Seafood GumboUSD 8.95

• Shrimp BisqueUSD 8.95

• Chicken and Andouille GumboUSD 8.95

Shellfish

• Shrimp CreoleUSD 26.95

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

• Arnaud's Crab CakesUSD 31.95

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

Fish

• From the Gulf

  The freshest other species of fish available in the marketplace today

  • Market

• PontchartrainUSD 37.95

  Sautéed fillet topped with fresh Louisiana crabmeat

• Pompano DuarteUSD 36.95

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

• Pompano DavidUSD 33.95

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

• AmandineUSD 30.95

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

• MeunièreUSD 30.95

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

Fowl

• Breast of Chicken HefnerUSD 27.95

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

• Breast of Duck EllenUSD 37.95

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

Meats

• Veal Tournedos ChantalUSD 39.95

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

• Filet Mignon au PoivreUSD 42.95

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

• Filet Mignon CharlemondUSD 42.95

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

Vegetables

• Soufflé PotatoesUSD 10.00

  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 MirlitonUSD 26.95

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

• Brabant PotatoesUSD 6.50

  A local favorite. Fried and seasoned cubed potatoes

• Sautéed Wild MushroomsUSD 6.95

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

• Asparagus HollandaiseUSD 7.95

• Creamed SpinachUSD 7.95

Salads

• Arnaud SaladUSD 8.75

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

• CaesarUSD 9.00

  Romaine lettuce with Caesar dressing