811-819 RUE> BIenVILLe
Enire Bourbon elDauphine
2{?~,ffi~tW~~tIe~~@~
TULANE UNfVF.R~lTY L1BR RY
Howard-T 'IJ ! .' -.. ()-rjal Li1wtW1
NEW ORLC:ANS 18, LA.
r
lXew Orleans, justly termed the "Pa~is of
America,'" has also the distinction of being
the Second Port in the lXew World; but we
may add safely and without boasting, that
it stands second to none in the variety and
excellence of its food.
Coo~ing in NEW ORLEANS has a cachet all
its own; "C'est la cuisine Creole.". . . . rAlthough
the delicacy and artistry of the
French School predominates through it, it
has alto the piquancy and tang of the Span-i'sh,
with the simplicity and wholesomeness
so much favored by the early colonists in
America.
Our Waiters are especially trained to please our guests by helping
them choose well-balanced and tasty menus; but, for those
who do not care for the waiter's suggestions or do not wish to
look over the c::ntire bill, we recommend the following dishes.
Canape Lorenzo with Anchovies. . . . . .80
Avocado ROlllanoff (in season) . 1.00
Tomato a l'Imperiale . .60
Canape a la Danoise. .
Crab Meat en Ravigote
Canape Savarin. . .
Croquettes Richelieu
Oysters Rochefeller .
Oysters a l'Americaine .
Oysters Chateau-Thierry
Creole Gumbo . . . . .
.1.00
.60
.60
.75
· (0' doz.)
· (Yz doz.)
· (0' doz.)
.50
.60
.75
Crayhsh Bisque Evelyn (in season)
Shrimps Remoulade .
.40
.40
.. 60
.1.00
.1.25
.. 75
.1.00
Crab Meat au Gratin .
Pompano Papillote
Filet de Sole Meuniere
Filet de Sole Marguery
Shrimps Fried, Tartar Sauce
Eggs St. Denis .
Eggs a la T urque .
.70
.75
.75
Spanish Omelette Purgatoire . .75
Omelette Jockey Club. . . . .75
Fresh M ushr~oms on Toast .75
Spring Chicken Bonne Femme .( 71') 1.25
Spring Chicken a la Creole . . .( Yz) 1.25
Spring Chicken Financiere . .. .( 51), 1.75
Spring Chicken. Fresh Mushrooms .( 51) 1.50
Chicken en Coquille a la Reine . . . . . .75
Sirloin Steal. Marchand de Vin. ... 1.50
Filet Mignon, Fresh Mushro~ms .. 2.00
Filet Mignon, Marchand de Vin. . 1.75
Lamb Chops with Peas, a la Francaise. . 1.35
Veal Chop, Hongroise . . . .75
Chicken Liver. Cocotte. . . . .85
Frog Legs. Meuniere . . . . .75
Sweetbreads with Mllshrooms .80
Chicken Livers Brochette .75
Calf's Feet Vinaigrette. . . . . .60
Potatoes Souffiee . . .40
Coupe St. Jacques. . . .40
We have large. airy dining rooms and banquet halls on the second floor.
Parties up to 100 persons can be easily accommodated at a moments notice.
For Reservations Phone
MAIN DINING ROOM MAin 6339
GRILL ROOM
SECOND FLOOR
MAin 6824
MAin 9962
J!}ors=J)'<!&eubre5
(Whet the appetite, like a long walk when the air is crisp and tangy.)
Pickles or Olives . . . . . .15
Pickled White Onions . . . .25
Queen Olives. . . . . . . . . . .25
.Ripe Olives. . . . .25
Stuffed Olives . . . . . .. .30
Pickled Walnuts (3) . . . .30
Celery, Plain . ' . . . .30
Celery, Stuffed, Roquefort Chees~. .60
Shrimps Remoulade . ..... .60
Sea Food Cocktail. . . . . . . . . . . .40
Anti Pasto, per tin. . . . . .75
Imported Sardines, per tin .75
Croquettes Richelieu .75
Allumettes auxAnchois Victoria ( 2 persons} 1.20
Avocado Cocktail (in season) . . .25
Avocado Romanoff .• . 1.00
Canape of Sardelles. . . . . . .50
Oysters, Raw on Half Shell .. ( U doz.) .35
Stewed in Milk . .. .35
Stewed in Cream .40
Fried, Plain .40
Fried in Butter . .50
Brochette .50
Broiled on Toast .50
A la Creole. . . .50
En Coquille a la Reine .75
Marchand de Yin .60
St. Julien .75
Canape Lorenzo. . . . . .
Canape Lorenzo with Anchovies.
Crab Meat Ravigote. . . . .
Canape Savarin. . . . . . .
Hearts of Artichokes Stuffed
Fruit Cocktail. . . . . . . .
Canape of Caviar (Imported Beluga) .
Canape a la Danoise. . . . . . .
Pate de Foie Gras en T errine. . . .
Grilled Sardines on Anchovy Toast
Grape Fruit Mikado. .
.70
.80
.60
.75
.50
.40
.75
.1.00
.75
.. 50
.40
Canape Capucine . . . . . . . .60
Tomato Surprise . '.
Canape Madelon ...
..... 50
...... 60
Fonds d'Artichaut a la Russe . .1.00
Canape of Anchovies
Tomato a l'Imperiale
.......... 50
... 60
Oysters, Rochefeller. . .( U do~.) .50
A f'Arnericaine "" .60
Suzette . . . .50
Roasted with Bacon . .50
Lucullus . . . . . . 1.00
Scalloped or Pan Roast. .50
Chateau-Thierry' .75
Whitney. . . . . . . .75
Mariniere . . (dozen) .90
Poulette . •. 1.00
Patties (2) ........ 1.00
~otage5
Soup du Jour. . . . . . . . ... 15 '
Consomme, Hot or Frappe . . . .25
A la Reine. ' . .30
Potage Pays anne . . . . .30
Oyster Soup, Plain . . (U doz. Oysters) ..3 5
Cream. .. .. .40
Creole Gumbo ' . ' . . . . .
Turtle ........... .
Cream of Tomato or Asparagus
Onion Soup, Gratin. Plain . . .
.... Cream ...... .
Crayhsh Bisque Evelyn (in season)
.40
.30
.40
.40
.45
.40
~oi550n5
Filet de Sole, Meuniere . . . . . .75
Colbert . . . . .80
Amandine . . . . .85
Marguery ...... 1.00
Rosalie . . . . . . 1.00
T enderloin Trout, Broiled or Fried, Tartar
Sauce ........ 65
Filet of Red Fish, Broiled or Fried, T arta:r
Sauce ...
Court-bouillon
Gratin. . .
Spanish MackereL Broiled. . . .
Matelotte ...
Fish Croquettes, Tomato Sauce .
Pressed Cold Fish, Ravigote . .
· .65
.85
.. 1.00
· .60
· .75
.60
.40
Flounder, Broiled . . . .80
Meuniere .......... ' .90
Colbert. . . . . . . . 1.00 I
Pompano, Broiled. . . . . . . . 1.00
Meuniere. . . . 1.10
Papillote . ..... . . . 1.20
Pontchartrain . 1.50
Sheephead, Broiled . . . . . . . . . . .75
Meuniere . ' . . . .. . .85
Hollandaise . . 1.00
Gratin . . . . . . . 1.00
Red Snapper, Chambord (4 or 6 persons)
( 1 day's notice) . . . . . . . . . . 6.00
($1.00 for each added person)
Bouillabaisse, Prado ( 2) . ; . . . 2.00
Should you have any reason for complaint, we would appreciate very much
your reporting it to Head Waiter or Cashier. in the absence of the Proprietor.
({ru£itacean£i attb otber ~bible£i
Lake Shrimps, Iced . . . . . . .. .50
Cocktaa .......... 40
Cocktail. Sauce Gladys .50
Fried, Tartar Sauce .70
A la Creole with Rice. .70
Bordelaise. . . .. . .60
. Marchand de Yin . . . . .70
Coquille a la Reine. .60
Patties (2) . . 1.00
Mariniere. . . . .. . .75
Newburg. . . ... 90
Poulette . . . 1.00
. Currie a l'Indienne.. .85
River Shrimps, Iced (in season) .50
Cocktail . . . . .75
Coquille a la Reine . . . . . . .. .75
Crayfish, Iced (in season) . . .50
Cocktaa. . . . . .75
Coquille a la Reine . .75
Bordelaise Parisienne . .80
Lobster, Broaed or Cold, Mayo'nnaise
A l'Americaine
Newburg ...... .
Escargots Vigneronne . . . . . .
Codfish en Branlade (4 persons) . 3.00
(1 day's notice)
Eggs, Boaed or Fried ....... .30
Shirred. . . . . ...... 30
Shirred Beurre N oir . .40
Shirred Tomato Sauce .... .40
Poached on Toast . . . . . .50
With Bacon. . . . . . . .70
Tomato Sauce. . .60
Purgatoire .. ;.. :60
Scrambled with Tomatoes, Mushrooms,
Asparagus, Ham, Bacon,
Peas, Brains, Onions or P~ppers .60
Ham and Eggs, or Bacon and Eggs ' . . . .60
Crab M'eat, Cocktail. . . . . . . .50
CocktaiL Sauce Gladys . . . .60
Coquille a la Reine. . .75
Au Gratin. . . 1.00
Monaco. . . . 1.00
Newburg . . 1.00
Mariniere . . . . .85
Poulette. . 1.10
Stuffed Crab ( 1) . . . . .40
A la Diable ...... .60
Soft Shell Crabs, Fried, Tartar Sauce . .
Busters, Broaed or Fried, Tartar Sauce .
Busters Meuniere. . . . . . .
Frog Legs, Saute, Plain . . . . . .65
Fried, Tartar Sauce ...... 75
Bordelaise . . . . .75
Creole with Rice . . . .85
Meuniere . . . . . . . . . .75
Mushrooms, inButterorStewed .85
Fresh Mushrooms ...... 1.10
Fresh Mushrooms Bordelaise . 1.20
Meuniere, Fresh Mushrooms. 1.20
Cepes Bordelaise . . 1.20
Marchand de Vin . . .85
Poulette . . . 1.10
Terrapin Maryland . . . . . . .
Eggs, St. Denis .
Ala Turque ..
Benedict ..
Portugaise c ' •
Marie au Miroir ..
Florentine
Cocotte ....... .
A la Tripe Normande ..
Frou Frou .... .
Au Gratin ..... .
Rodeo ....... .
Fried on Anchovy Toast
· .75
· .75
...... 75
.60
.75
... 60
.75
· .60
.75
.50
.75
.60
emelette£i
Omeiette, Plain or Fine Herbes . · .... 30 Spanish Omelette. . . . . . . . .65
.75
.85
.60
Spring
· .... 40
· .... 40
Bordelaise . . . . .
Aux Croutons ....
Carrots or Potatoes ... 40
Bordelaise .40
Asparagus, Mushrooms, Peas,
Tomatoes, Bacon, Ham,
Brains', Anchovies, ShlimR,
Crabs, Onions, Oysters, Sar-dines
or Sausages ... .60
Cheese. . . . . . .50
Purgatoire. .
Omelette, Aux Cepes Bordelaise
Portugaise . . . . . .
Jockey Club ..... .
Meyerbeer .
Leontine . : . .
Rachel .. ... .
Grand'mere. .
Florentine
Bonne Femme. .
jfowl
Spring
· .75
.75
· .75
.75
.75
· .60
· .65
Chicken, Fried or Broaed. . . . . . ( ~) 1.00 Chicken, Cocotte . . . .. .. (~ ) 1.50
Meuniere ....
Meuniere, Fresh Mushrooms
Bordelaise . . . . .
A la Creole with Rice . .
Saute with Asparagus . .
Mushrooms in Butter or
Stewed ....
Marchand de Vin. . . .
Bonne Femme .....
Onions in Butter or Stewed
.. 1.10
1.60
1.10
1.25
1.25
1.25
1.25
1.25
1.25
Spaghetti Italienne .. 1.40
Spaghetti Maanaise .. 1.75
Saute with Fresh Mushrooms" 1.50
Louise. . . . . . . .. 1.40
Maison d'Or ....... 1.75
Clemenceau .. 1.60
Irma". . . . . . . . .. .. 1.50
Du Pont de Nemours .. 1.60
Portugaise . ....... 1.25
A la Diable .. 1.25
Regular luncheon served daily, excepting Sundays and Holidays, from 11 A. M. to 3 P. M.
Table d'hote dinner served daily from 5 P. M. to 9 P. M.
tv
jf'owl
Spring Spring
Chicken, Country Style. . . . . . ( <f) 1.25 Chicken, Maryland (whole).... .3.00
.3.50
.2.00
.2.25
Rizotto aux Fruits d'e Mer
Currie a l'Indienne
1.75
1.50
1.60
1.40
1.25
Cepe~ Bordelaise
Menagere ...... .
Jardiniere .
Papillote. " .
Financiere .
Marengo ..... .
Chicken, en Coquille a la Reine
A la King ..... .
Au Gratin ..... .
Petite Mariee Supreme
Croquettes (2)
Patties (2) . . . . . .
1.75
1.50
1.75
..... 75
· . 1.25
. . . . 1.25
· . 1.25
.... 75
· . 1.00
Fermiere .. (1 hO~lr)
Roasted Plain
Roasted Stuffed ..
Poulet de Grain (in season)
Perdeaux du Mexique, . .
Turkey Rochambeau . . , . . . 1.25
Stuffed Turkey Wings, a la Reine, .75
Yard Duck a l'Epicure (1 day's notice) ,
Yard Duck a l'Alsacienne ( 1 day's notice) ,
Roast Turkey, Cranberry Sauce ," ... 1.00
Turkey Hash, . . . . . . . .. . .75
Turkey Hash, with Poached Egg . .85
Poularde Pot Pie (1 day's notice) , .5.00
Poule au Pot, Henry IV ( 1 day's notice) 5.00
~teak~
Minute Steak with Brabant Potatoes. . $1.00
Sirloin Steak . . . . . . . 1.25 Filet Mignon or Tenderloin Steak. . . . 1.50
Bordelaise . . . . . . . . 1.35 Filet Mignon Bordelaise . . . ".. . 1.60
With Onions . . . . . . . 1.40 With Onions . . .. . 1.65
With Peas, Mushrooms or With Peas", Mushrooms or
Asparagus . . . 1.50 Asparagus . . . 1.75
Marchand de Vin.. . 1.50 Marchand de Vin.. . 1.75
Anchovy Butter. . . 1.40 Anchovy Butter. .. . 1.65
Bacon or Anchovies . . 1.50 Bacon or Anchovies .. 1.75
Peas a la Francaise . . 1.60 Poivrade. . . . . . . . . 1.75
Poivrade. . . . .. . 1.50 Fresh Mushrooms. .. 2.00
Fresh Mushrooms. . 1.75 Cepes Bordelaise . ..2.00
Cepes Bordelaise . 1.75 Financiere . .2.00
Bearnaise . 1.75 Bearnaise . 2.00
Financiere . .... 1.75 Stanley I • • • • 1.75
Stanley . . . . 1.50 Portugaise . . 1.75
Portugaise . . 1.50 A la Creole with Rice . 1.75
A la Creole with Rice . 1.50 Peas a la Francaise .. 1.85
Perigueux . . 1.75 Perigueux . . . . . . . .2.00
Jardiniere . ". . .. . 1.50 Jardiniere . . . . . . . . 1.75
A la Diable. . . . 1.50 Chateaubriand ( per per~on) . 2.00
Demi-Mondaine . . . . . 1.50 A la Diable. . . . 1.75
Cocotte . . . . . 1.50 Demi-Mondaine . . . . . 1.75
Hamburger Steak. . . . . . . 1.00 Cocotte . . . . . 1.75
Onion Sauce. . 1.15 Steak a la Tartare. . . . . . . . . . . 1.00
Planked Sirloin for two . . . 4.00 Steak a la Tartare T amerlane.. .. 1.40
Double Steak-Double Price, etc.
Lamb Chops (2) . . . . . . . . . . . 1.00
Bordelaise . . . . . . . . 1.10
Onions or Anchovy Butter . 1.15
Peas or Asparagus. . 1.15
Mushrooms or Bacon. . 1.15
Marchand de Yin . .. . 1.25
Spinach or Butterbeans . 1.25
Fresh Mushrooms. .. 1.50
Perigueux . . . 1.50
Financiere . . .. ... 1.50
Jardiniere . . . . . 1.25
Peas a la Francaise . . 1.35
Milanaise . . . . . . . . 1.75
Papillote .-. . . . . 1.60
Maison d'Or . . 1.60
Cocotte . . . . . . . . . 1.25
Meuniere . . . . . 1.15
I talienne. . . . . . . . . 1.40
English Chops Disraeli . . . . 1.75
Pork Chops, Broiled (2) .60
Sauce Robert (2) .....75
Veal Chop ( 1) . . . . . . . . . . . . .60
Breaded, Tomato Sauce . . .70
Onions or Anchovy Butter .75
Bordelaise , . . . , . , . .70
Creole with Rice , . . . . .85
Hongroise or Meuniere .75
Peas or Asparagus . . . , .75
Butterbeans or Mushrooms, .75
Marchand de Yin , , . .80
Spinach , . . . . .80
Jardiniere or Bacon .85
Fresh Mushrooms, . '" , ,1.00
Financiere , . . . .. 1.00
Peas a la Francaise . .85
Cocotte. .... . .85
ltalienne, . . . . . .90
Milanaise . . . . . 1.35
Vienna Schnitzel, Tomato Sauce ... 70
Vienna Schnitzel, Nancy, . . . . . . . .85
Grillade, Sauce Piquante with Rice . .60
Emince a la Creole with Rice. ... ,60
On Sundays and Holidays, dinner is served from 11 A. M. to 9 p, M.
lliats 1llibers
Ham or Bacon . . . . . . . . . . . . .60
Ham, Parisienne . . . . . . . .75
Chicken Livers, Saute in Butter. . .75
Mushrooms . . .75
Marchand de Vin . .75
Bordelaise .' . . . .70
Brochette . . . . . . . .75
Brochette a l'ltalienne. . .90
Cocotte . . . . . . . .. 85
Peas a la Francaise. . . .85
Kidney, Broiled or Stewed . .40
Broiled with Bacon. . .60
Bordelaise . . . . . .50
Brochette. . . . . . .75
Stewed with Mushrooms. .. .60
A la Diable . . . . .60
Calf Liver, Fried or Broiled. . . .50
Bordelaise . . . .60
Onions or Bacon . .65
Rue Gallatin . . .75
Sweetbreads, Fried or Broiled .65
Mushrooms . . . .80
Brochette . .. ... .75
Coquille a la Reine . .60
Financiere . .90
Calf's Feet Vinaigrette. . . .60
Parisienne. .• .....75
Cabbage, Country Style (2 persons)
(2 hours). . . . . . . . . 1.50
Cepes, Bordelaise on Toast. . . .. ..75
Fresh Mushrooms, on Toast . . . . . . .75
Stuffed, Cream Sauce. 1.25
Sous Cloche. . . . . 1.00
Spaghetti Italienne . . . . . . . . . . .40
With Meat Balls (2) . . . . . .80
With Veal Chop (Plain or
Breaded) . . . . . . . . . .90
With one-half Chicken . . . . 1.40
Two Lamb Chops (Plain or
Breaded) . . . . . 1.40
Spaghetti Milanaise. . . . . . . . . . .75
With Meat Balls (2) . . . . . 1.15
Veal Chop (Plain or Breaded) . 1.35
One-half Chicken . . . . . . 1.75
Two Lamb Chops (Plain or
Breaded) . . . . .. . 1.75
Calf Brain, au Beurre Noir. . . . .50
Breaded, Tomato Sauce . .60
Welsh Rarebit . . . . . . . . . .65
Boiled Beef. . . . . . . . .60
Normande. . . . .75
Sauce Piquante . . .75
Lyonnaise. . .75
Sausages, Country Style .50
Creole J ambalya . . . . . 1.00
Scotch Woodcock. . . . . . .75
Irish Stew, Rice ( 2 persons) ( 6 hours' notice) 1.00
Stew a l'Americaine, Hominy (2 ,persons)
(6 hours' notice) ........ 1.00
Blanquette of Veal and Rice (2 persons)
(6 hours' notice) . . . . . . . . . 1.00
Blanquette of Veal and Noodles. . . . . 1.00
Goulash a la Hongroise (2 persons)
(6 hours' notice) . . . . . . . . . 1.00
Tripe a la Mode de Caen (6 to 8 persons-)
(3 days' notice) . . . . . . . . . . 6.00
llotatoes
French Fried . . .15 Hash Cream . . . . . . . . . .30
Brabant . . . . . . . . . .20 Hash Cream au Gratin. . . . . . .30
Julienne. . . . . .20 Hash Cream au Gratin O'Brien. . .35
Demi-Julienne . . . .. .20 Parisienne . . . .. ..... ' . . . .25
Saute or Rissolee ..•...... .15 Hash Brown . . . . . ... 25
Lyonnaise . . . . . . . . .25 Hash Brown O'Brien . . .25
Menagere . . . . .. 35 Boiled or Mashed. . .15
Cottage Fried. . . . . . .. .25 German Fried . . .15
Souffiee . . . . . . . . . . . .. .40 Saratoga Chips . . . .25
Yegetable5
Asparagus (Peeled) Butter, Mayonnaise .60 Fried Onions.
French Dressing. . 60 French String Beans .
Cream Sauce .70 Lima Beans
Hollandaise. .80 Eggplant, Fried or Broil~d
Fresh Asparagus (in season). any style. .50 Stuffed
Cauliflower. Butter, Mayonnaise .50 Boiled Okra
French Dressing. . 50 Tomatoes, Stewed .
Cream Sauce .60 Fried or Broiled.
Gratin or Hollandaise .75 Juice, Iced. per glass
Artichokes, Hot or Cold .30 Per can, Iced ,.
Stuffed .50 Corn on Cob, in season (2)
Spinach, Plain or in Cream. .30 Corn, Stewed.
With Egg .40 And Tomatoes.
French Peas .25 Tomatoes and Peppers
A la Francaise . 35 Au Gratin .
Brussels Sprouts, Saute . 35 Carrots a la Vichy .
Gratin. .50 Brocolis (in season), any style
Hollandaise .50 Succotash
"One principle of success in business is to give satisfaction to those we serve .. we
invite your criticism. It will help us to correct our defects and perfect our system.
Our purpose is to plellse you. • . . . • • • we hope to succeed."
.40
.25
.25
.30
.60
.30
.25
.40
.25
.40
.30
.30
.40
.40
.40
.40
.50
.40
r
jSuffet
Boiled Ham ....
Ham and Turkey ..
Assorted Cold Lunch
Turkey. Cranberry Sauce
Roast Beef. Potato Salad. .
VeaL Potato Salad
Chicken Sandwich ....
Chicken and Ham Sandwich
Club Sandwich . . . . .
Club Sandwich Special. .
Chicken Salad Sandwich.
.60
.1.00
· .1.00
· .1.00
.75
.50
.50
.50
.60
· .1.00
.. 60
Ham Sandwich (Cold or Broiled Ham). . .30
Ham or Bacon and Egg Sandwich. . .35
Domestic Cheese Sandwich . . . . . . .20
Switzerland Cheese Sandwich .35
Roquefort Cheese Sandwich .35
Bacon Sandwich . . . . . .. . .30
Egg Sandwich (1) . . .15
Caviar Sandwich . .75
Anchovy Sandwich . . . . . . .50
Roast Beef Sandwich ..... .. 50
Veal Sandwich . . . . . . . . . .30
~alab5
Asparagus ( Peeled)
Hearts of Palms
Hearts of Lettuce .
Sliced Tomatoes
Sliced Peppers
Sliced Onions.
Celery Salad
Egg Salad
Mixed Salad
Mixed Salad. with Asparagus.
Potato Salad
CauliHower Salad.
Tomato Salad. Peeled. quartered
Okra Salad.
Alligator Pear, half
Alligator Pear Salad.
Salade Honeymoon (2 persons)
One Egg, extra
Roquefort Cheese Dressing, extra.
.60
.75
.25
.25
. 25
.20
.25
.30
.30
.40
.20
. 50
.30
. 30
. 35
.25
.1.00
. 15
.25
New York Cream. Guava Jelly ...... 25
Domestic Cheese and Guava Jelly.. .20
Roquefort Cheese. Guava Jelly ....40
Lettuce Fatiguee
Lettuce and Tomatoes Fatiguee .
Salade Faucon
Waldorf Salad
Fruit Salad .
Shrimps. Remoulade
Chicken Salad. Mayonnaise
Shrimp Salad H
Crab Salad
Grape Fruit Salad.
Grape Fruit and Oranges.
Boiled Beef Salad .
Brussels Sprouts Salad
Beet Salad .
Vegetable Salad .
Cucum ber Salad
Cucumbers and Tomatoes
Runian Dressing, Plain, extra .
.. .. with Caviar. extra
Roquefort Cheese a la Oscar
Camenbert Cheese, Guava Jelly
Switzerland Cheese" ..
.30
.30
.40
.50
.50
.60
.75
.60
.60
.40
.40
.60
.35
.20
.40
.25
.25
.15
.50
... 50
.50
.40
~ntremet5 = jfruit5 = ctCoffee = ~ea
French Pancakes. Plain or Jelly (2) . .40
Meringue Glacee . . .30
Coupe St. Jacques. . . .40
Peach or Pear Melba . . . .35
Ice Cream . . . . . . . . . . . .. .20
Mocha COl.ke . . . . . . . .. .20
Banana. Apple or Pineapple Fritter .40
Sliced Oranges . . . . . . . . . . . . .25
Grape Fruit (Yz) . . . . . . . .25
Orange or Grape Fruit Juice . . .30
Bread or Rice Pudding Sabagon .20
Pudding with Ice Cream . .35
Cafe Noir or Cafe au Lait .10
a la Creme . . . . . . . . .15
Iced Tea or Coffee . . . . . . .10
Iced Coffee with Cream .15
Omelette Souffiee (2) . . . . . . . . . 1.50
(75c extra [or each added person)
Omelette Souffiee Supreme (2) . . . . . 2.00
($1.00 extra for each added person)
Baked Alaska ( per person) . .. .. 1.25
Preserved Figs and Cream. . . .25
Preserved Figs and Ice Cream .40
Lost Bread . .40
Jelly Omel'et . . . .. .. .50
Fig Omelet. . . . . .75
Fruit Omelet .75
Coupe Germaine .40
Chocolate or Cocoa . . . . . . .15
Pot of Tea, Lemon or Cream . .15
Dry Toast . . .10
Buttered Toast ....... .15
~o <!&ur ~ue5t5
50lne of the nam.es in this m.enu will probably puzzle you. They are the nam.es of dishes belonging to what we
call "La Cuisine Classique." as expounded by great chefs. past and present. such as Carem.e. Dubois. Bernard of
Paris. Escoffier. Francatelli of London and Florence. Ranhoffer. Oscar. Rector of New York. and m.any in New
Orleans too num.erous to m.ention ... we cannot sim.plify. alter or change them.. The waiters will gladly tell you
what they constitute. Everything progresses- customs and m.ode of living change with the passing of tim.e. The
Art of Cooking will inevitably follow the sam.e trend. Very com.m.endably we do not eat haH of what we ate in the
past. Our tastes are becom.ing m.ore and m.ore exacting. and the chefs of tomorrow will probably. without changing
the fundam.ental culinary principles created by the past m.asters. evolve an Art of Cooking. m.ore sim.ple. m.ore
scientific. more precise. in keeping with the tendencies. changes and needs of the tim.es. But why worry: Let us
appreciate and enjoy now its subtle. savo;ing, satisfying goodness.
"A glimpse of La Place d'Armes, the social and political
center of old New Orleans during the 17th Century,"
'uhe Ph"ilosophy of Vining
« 'The Art of Coo~ing is an art to be proud of. It is the soul of Festivity at
all times and to all ages. Corneille, the great Classic, once exclaimed in an
ecstasy of well being, after a good dinner: "n y a tant de maitresses ... n
n'ya qu'un diner." . « Corneille was, we have no doubt, a dilettante in food, but was he not
reflecting the placidity of old age when he paraphrased so lightly upon the
masterp~ece and Pride of the Creation: ... "Q.uot homines, tot sententiae." « Americans are prone to forget, in the ultra-rapidity and sup.er-activity of
modern 'life, trying to crowd eighty seconds of toil into one minute's time,
that eating should be a pleasure, not a tas~ to get over with in a hurry. « A dinner chosen according to one's needs, tastes a.nd moods, well prepared
and well served, is joy to all senses and an impelling incentive to -sound
sleep, good health and long life. 'Therefore, at least once a day, preferably
in the cool and quiet of the evening, one should throw all care to the winds,
relax completely and dine leisurely and well.
"Au revoir, mes amis! ] e va is vivre et diner en sage." .
Arnaud Cazenave
