Established in 1840, Antoine's is the country's oldest family-run restaurant and a New Orleans culinary landmark.  "Let the good times roll," and join us for the opening reception and dinner.  We promise you that you won't leave hungry.

RECEPTION BUTTLER PASSED HORS D' OEUVRES

• Shrimp Remoulade on Toast Points – Large Gulf Shrimp, Antoine’s zesty red remoulade sauce, chopped egg
• Souffle Potatoes – Antoine’s signature fried puff potatoes, Bearnaise sauce
• Mini Crab Cakes – Served with white remoulade sauce
• Crab Ravigote Bouchée
• Lamb Lollipops with Mint Jus
• Caramelized Onion Strudels

DINNER STATIONS

• Antoine’s Salad – Spring greens, goat cheese, heirloom cherry tomatoes, thin sliced shallot, house made croutons, Acadia honey creole vinaigrette
• Fruit and Imported Cheese Platter
• Chilled Seafood Display – Chilled Louisiana Shrimp with House Sauces, marinated crab claws, oysters on the half shell
• Baked Oyster Display Trio – Rockefeller (created at Antoine's), Bay Ronquille, and Open-flame charbroiled
• Seafood Gumbo – Gulf shrimp, oysters, lump crabmeat, blue crab and shrimp stock, trinity, okra and filé
• Chateaubriand Carving Station – Prime Filet Roast, served with Marchand de vin sauce and Bearnaise and toasted Leidenheimer French bread
• Chicken Rochambeau – Herb roasted chicken breast, smoked thin slice ham, twin sauces of sweet and tangy Rochambeau and classic Bearnaise, pineapple confit
• Gulf Fish Amandine – Fried filet of Gulf Shrimp with Toasted almonds and a hot lemon butter meunière sauce
• Gulf Fish Cardinal – Gulf fish topped with Crawfish Cardinal Sauce
• Mashed Potatoes
• Creamed Spinach
• Toasted Leidenheimer French bread

DESSERT STATIONS

• Antoine’s Baked Alaska with Chocolate Sauce Flamed – Buttery pound cake shell, vanilla ice cream core, delicate meringue crust, hot chocolate fudge sauce
• Antoine’s Pecan Bread Pudding – Leidenheimer French bread, fresh eggs, cream, cinnamon, vanilla, golden raisin, butter rum sauce