Arnaud's New Orleans

Fresh Pompano baked in parchment paper with Gulf shrimp, lump crabmeat, and a delicate white wine sauce.

Seared duck breast and confit leg, served with a cherry reduction and wild rice pilaf.

A classic Creole cream cheese custard, baked to perfection and served with fresh berries.

A rich, flavorful turtle soup, a New Orleans tradition, finished with sherry.

Baked oysters with a rich, savory sauce of shrimp, mushrooms, and herbs, topped with breadcrumbs.

Lump crabmeat baked in a rich, creamy cheese sauce, topped with a golden crust.

Arnaud's signature puffy, golden fried potato slices, a crispy and airy delight.

Tangy Gulf shrimp marinated in Arnaud's famous Creole remoulade sauce.