Pere Antoine Restaurant Menu (Update 2025)

A southern classic with fried butterfly shrimp. White remoulade sauce.

White remoulade sauce.

The best bite on the bayou, baby! Alligator tail meat marinated overnight in our special sauce and grilled to succulent perfection. Served with spicy mustard for dipping.

A rich blend of crab and regional crawfish lightly breaded, fried, and topped with white remoulade.

Lump crab, artichoke hearts, and spinach in a decadent blend of cheese, butter, and cream.

Country style with a medium-dark roux, chicken, and spicy sausage. This Louisiana classic with its French, German, Spanish, African, and Choctaw influences may well be the best example of the cultural melting pot that is New Orleans.

Creole-style with shrimp, crab, tomato, and okra. This Louisiana classic with its French, German, Spanish, African, and Choctaw influences may well be the best example of the cultural melting pot that is New Orleans.

Why decide between the two? Enjoy a cup of each! This Louisiana classic with its French, German, Spanish, African, and Choctaw influences may well be the best example of the cultural melting pot that is New Orleans.

A hearty serving of our chicken and sausage gumbo with our homemade jambalaya. This Louisiana classic with its French, German, Spanish, African, and Choctaw influences may well be the best example of the cultural melting pot that is New Orleans.

Sometimes referred to as red jambalaya this unique dish originated in the French quarter. Spanish and French influences bring life to this flavorful mix of rice, chicken, shrimp, spicy cajun sausage, tomato, trinity, and seasonings.

Long a Monday tradition while laundry dried on the line. Our red beans are seasoned with ham, hot sausage, and Creole spices; then simmered to creamy and flavorful perfection.

This versatile staple of New Orleans cuisine goes wonderfully with seafood, poultry, and vegetables. Ripe tomatoes, the holy trinity of onion, bell pepper and celery, Creole seasoning, spices, and bay leaf are simmered for hours. Vegetables, seafood, and poultry is added last and the finished dish is served with steamed rice.

Regional catfish blackened and served with Creole sauce-topped rice and seasoned vegetables.

Breast of chicken blackened in the iron skillet. Served with creole sauce-topped with rice and seasoned vegetables.

Start with a cup of our chicken gumbo, followed by shrimp creole, red beans, jambalaya, and 2 fried shrimp. Finish with a little lagniappe: a taste of our homemade bread pudding with rum sauce.

Seasoned and slow-cooked until it falls off the bone, our tender roast beef is smothered in gravy, and stuffed into French bread. Served with fries.

Spicy Cajun smoked sausage grilled and dressed with lettuce, tomato, onion, and pickle. Served with French fries.

A half lb of fresh ground chuck, short rib, and brisket on a brioche bun with lettuce, tomato, onion, and pickles. Served with French fries.

Grilled, blackened, or fried breast of chicken on brioche and dressed with lettuce, tomato, onion, and pickle. Served with French fries.

Sliced ham, smoked turkey, bacon, cheese, lettuce, and tomato served on a buttery croissant. With French fries.

Our twist on 2 local favorites. Beignet dough cut into fries with sliced bananas and topped with our rich foster sauce of dark brown sugar, banana liqueur, and butter.