EASTER AT HISTORIC ARNAUD'S IN THE FRENCH QUARTER IS FESTIVE

From a parade through the French Quarter to the Easter Bunny at tableside, the jazz band keeps Easter Sunday in tune.

Arnauds Easter Parade will be led this year by Councilmember Jackie Clarkson. Almost 50 years ago,Germaine Cazenave Wells created New Orleans mostfamous Easter Parade, which begins at the restaurant,parades through the French Quarter to St.LouisCathedral for Mass at noon, and returns to the restaurantfor brunch. Germaine was the daughter of Count Arnaud Cazenave,founder in 1918 of the legendary restaurant, and followed in his footsteps as proprietress upon his death.Known for her flair, she created her Easter Parade, which commenced in 1954, after attending the famous event in New York City. The Friends of Germaine Wells carry on the tradition. The 49th annual Friends of Germaine Wells Easter Parade forms at Arnauds at 10 a.m. on Easter Sunday.

The caravan of horse-drawn carriages and convertibles has no specific route, but winds its way from Arnauds around the block to Bourbon Street and then to Jackson Square. The ladies, all in extravagant bonnets and finery appropriate to the day, toss plush Easter toys and candyfilled eggs and, weather permitting, promenade around the Square before attending Noon Mass at Saint Louis Cathedral.

Following Mass, the Friends parade back to Arnauds for brunch at 1 p.m. and presentation of awards for prettiest hat, Easter basket, outfit and ensemble.

Deviled Eggs
Memories of picnics, Sunday dinner and lunch at Arnauds. Deviled or stuffed eggs are deliciously simple and a real treat especially when Easter eggs abound.
8 appetizer servings
8 hard cooked eggs
2 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 cup shredded iceberg lettuce
1/4 cup Arnauds Sauce or red remoulade sauce

Shell the eggs and cut in half lengthwise. Remove the yolks to a small bowl.
Cut approximately 1/8" from the round side of each egg white so it will sit without rolling over and set them aside.
Mash the yolks with a fork, add the mayonnaise and mustard, and mix until smooth. Or, for a different taste
sensation add a tablespoon of Arnauds Sauce. Using a teaspoon or a pastry bag, fill the egg white with the yolk mixture and mound to a nice rise. Refrigerate covered, if not serving immediately. Nest shredded lettuce on a salad plate and place two stuffed egg halves in the center. Drizzle a squiggle or Z"" of Arnauds Sauce over each egg.

Easter Menu or select from Arnauds menu
Easter Menu 2003
$38.50 per person
APPETIZERS
choice of
Shrimp Arnaud
or
Wild Mushrooms en Casserole
Sautéed Portobello, Shiitake, Oyster and
Button mushrooms in a delicate
Parmigiano-Reggiano cream sauce

SOUP
choice of
Turtle Soup
or
Cream of Asparagus
or
Assorted spring greens with
your choice of dressing

ENTRÈES
choice of
Crawfish Imperial
Sautéed fresh Louisiana crawfish tails finished in a savory Dijon Mustard cream sauce. Served with Brabant potatoes and sautéed baby string beans
or
Roast Louisiana Quail
with local seafood boudin stuffing. Served over wilted baby spinach with Bordelaise Sauce
or
Roast Leg of Spring Lamb
Served with roasted garlic mashed potatoes
and grilled asparagus

DESSERTS
choice of
Crème Brûlée
Chocolate Devastation
Coffee

F A M O U S
B U N N Y
Cartoonist Chuck Jones, creator of Bugs Bunny, doodled his sentiments on a linen napkin and presented it to proprietor Archie Casbarian. It is framed and hanging on the left in the stairwell leading to the second level private dining rooms.

The Easter Bunny
hop hop hops around
Arnauds dining rooms
Proprietors Archie and Jane Casbarian have a soft spot in their hearts for the Easter Bunny and have invited him to join everyone for Easter Brunch. He will visit each table to pose for photos and shake hands in the spirit of the holiday. Arnauds provides a complimentary photographer to escort the Easter Bunny, who posts the photographs at www.arnauds.com the following week for downloading
and e-mailing to friends and family.