Our Signature dish. Gulf Shrimp marinated in our famous tangy Creole Remoulade Sauce.
Succulent Louisiana crabmeat, baked in a delicate cheese sauce
Escargots en Casserole$11.25
Burgundy snails baked individually in ceramic pots with garlic-herb butter and a dash of Pernod. Capped with flaky pastry
Smoked Pompano Bourgeois$15.50
House hickory-smoked fresh Gulf pompano, accompanied by sour cream, capers and onions
Crab Claws Provencale$15.95
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
All the oyster selections listed above are baked in the half-shell with fresh Louisiana Oysters
Chicken and Andouille Gumbo$8.95
Gulf shrimp simmered in a spicy Tomato Sauce with Creole vegetables. Served with rice Pilaf
Arnaud’s Crab Cakes$32.95
Made with Jumbo Lump Louisiana crabmeat. Served with a White Remoulade Sauce and petit salad
Frogs Legs Provençale$28.95
Crisply fried and topped with Herbsaint-infused garlic-herb butter
From the Gulf$Market
The freshest other species of fish available in the marketplace today.
Sautéed fillet topped with fresh Louisiana crabmeat
Pompano Duarte $36.95
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
Breast of Chicken Hefner $27.95
Pan roasted chicken breast topped with capers, mushrooms, artichokes, basil, garlic and Lemon Butter Sauce
Breast of Duck Ellen$37.95
Served medium rare with a blueberry-infused Port Wine Sauce and marinated blueberries
Roasted Louisiana Quail Elzey$39.95
Partially deboned and roasted. Served with Seasonal Gastrique and Seafood Boudin
Veal Tournedos Chantal$39.95
Sautéed and served in a Wild Mushroom Sauce. Accompanied by savory risotto
Filet Mignon au Poivre$42.95
Seared pepper-studded center-cut filet with classic French Brandy Cream Sauce
Filet Mignon Charlemond$42.95
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
Sautéed Wild Mushrooms$6.95
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
With roasted walnuts, Stilton chees and Sherry Vinaigrette dressing
In 1918, a colorful, French wine salesman named Arnaud Cazenave opened the grand New Orleans restaurant that bears his name with a commitment to serving quality Creole cuisine. Arnaud believed, quite simply, that the pursuit of the pleasures of the table is as worthy as anything else one chooses to pursue in life.
Sixty years later, in 1978, Arnaud’s was acquired by Archie and Jane Casbarian, the second family of proprietors the restaurant has ever known. Casbarian sought to return Arnaud’s to the roots from which it had strayed by both restoring the property and reinvigorating the cuisine. In so doing, Casbarian brought world renown and widespread acclaim to Arnaud’s.
Presently, Arnaud’s Restaurant is being operated by a fourth generation of owners, Katy and Archie Casbarian along with their mother Jane. They, too, remain committed to carrying on the traditions originated by Arnaud Cazenave. More importantly, they are committed to staying true to the vision of their father as the restaurant nears one hundred years of operation.