Arnaud's

Chilled Gulf shrimp, Creole remoulade sauce

Baked lump crab with onion, pepper, parsley, cream, and cheese crust

Baked Burgundy snails; Herbsaint, garlic-herb butter, flaky pastry

House-smoked pompano with sour cream, capers, egg yolk, onions, toast

Simmered Louisiana crab claws; butter, garlic, parsley, Herbsaint

Baked caps with grapes, Boursin, and Parmigiano-Reggiano

Paneed medallions with meuniere sauce and capers

Shrimp, mushrooms, green onion, herbs, white wine sauce

Sampler of five baked varieties

Six with mignonette

Simmered Gulf shrimp; Creole tomato sauce, rice pilaf

Jumbo lump crab with white remoulade and salad

Crisply fried; Herbsaint, garlic-herb butter

Baked with brandy-tomato sauce and jasmine rice

Baked crab with mushrooms, puff pastry, white wine sauce

Sauteed Gulf fish; Louisiana crabmeat, green onion, lemon butter sauce

Sauteed with shrimp, tomatoes, garlic, herbs, chili pepper

Grilled skin-on fillet with olive oil, lemon, garlic, herbs

Crisply fried fillet; sliced almonds, lemon butter sauce

Fried fillet with Arnaud's Creole meuniere sauce

Sauteed with chive hollandaise and vegetables

Capers, mushrooms, artichokes, basil, garlic, lemon butter

Veronique sauce, wild rice and water chestnut dressing

Seared medium-rare with blueberry port wine sauce

Seasonal gastrique with seafood boudin

Sauteed tenderloin; wild mushroom sauce, risotto

Pepper-studded with French brandy cream sauce

Grilled with mushroom and bearnaise sauces

Served with bearnaise sauce

Roasted with celeriac, potatoes, red wine sauce

Cubed, fried, seasoned salt

Cream, breadcrumbs, cheese

Sauteed with champagne vinegar and bacon

Stewed tomatoes, ham, Creole seasonings

Frisee, romaine, celeriac, watermelon radish, pistachio nuts, Arnaud's house dressing

Romaine, Caesar dressing, white anchovies, cheese

Roasted walnuts, Stilton cheese, sherry vinaigrette