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A LA CARTE SERVICE
For your convenienCt! and ease of selection, we ha ve taken the following dishes from our main menu.
Remember that one special dish a la carte is at times more satisfactory than a whole course dinner.
You will find, listed here, many specialtics famous in New Orlcans.
Ambrosia Cocktail ••• • • • :IS 0 · · d. d Windsor Cocktail ••••••• 75
Queen Elisabeth ••••••• .50 ur own creatIons are prmte m re • French 75 •••••••••••• 75
Prince Ferdinand •••••• .50 Pisco Punch •••••••••• .50
Sazerac ••••••••••••• .50 SAVORYS • OYSTERS • POT AGES Gin Fizz •••.•••••••• .50
Bonivar ••••••••••••• .50 Champagne ...........85
Shrimp Arnaud • • • • • • • .60 Canape de Crab de la Maison • • .60 Oysters on the %. Shell, Raw. % .35
Newburg 1.00; Coquille. • . .75 With Anchovies • • • • • • .75 Newport (Raw) .40; Bienville" .60
Mariniere 1.00; Maurepas. • .75 Foie Gras .75; Beluga Caviar • 1.25 Coquille .50; Rockefeller . " .60
Crab Meat Gratin 1.00; Ravigotte. 1.00 Savarin .75; Anchovies. • • • .75 Meuniere .60; Suzette • • " .60
Monaco 1.00; Rejane (cold) • .75 Bivouac .50; Fraacati. . • • . .75 MOI'nay .75; Poulette • • Doz. 1.25
Stuffed Celery .60; Stuffed Egg • .35 Pate de Foie Gras • • • • • • 1.20 Grape Fruit Grilled au Gourmet • .65
Heart of Artichokes en Surprise. .60 Anti Pasto .60; Avocado Romanoff 1.25 St. Augultine • • • .• .7i
Goose Liver au Naturel from Alsacc, for 2, 3 or 4, 2.25 Imported Sardines, per tin, .60
Green Turtle .30; Consomme Glace .25 Crayflbh Bisque Evelyn • .40 Oyster Soup or Oyster Stew . Ih .40
Chicken Gumbo .35; Creole Gumbo .35 Onion Soup Gratin. • •• .40 Cream of Asparagus • •• .30
Vegetable Soup • • • • • • • .30 Cream of Tomatoes .30, Soup du Jour. • • • ~f • • • .25
Filet de Truite Meuniere Amandine 1.25
White Wine 1.25; Marguery. • 1.10
Meuniere 1.00; Vendome. • • 1.00
Filet of Red Fish au Gratin. • • 1.25
Court-bouillon 1.00; Mariniere • 1.00
Soft Shell Crabs, tartar sauce. 1.35
Busters Broiled 1.35; Meuniere. • 1.50
Soft Shell Turtle, St. Malo • .90
SEA FOODS
Filet de Sole en Papillote.
Frog Legs, Fried 1.35; Saute •
Meuniere 1.50; Richelieu •
Poulette 1.40; Clemence au
Pompano broiled 1.50; Berey •
Pontchartrain 2.00; Meunicre
Escargots Bourguignonce • •
Bouillabaisse Louisianaise. •
• 1.40
• 1.50
• 1.75
• 1.60
• 1.75
• 1.75
• 1.75
• 1.25
Lobster Coquille .90; Newburg. • 1.00
a l' Americaine 1.25; Thermidor 1.25
% Broiled Lobster. • • • • • 1.00
Flounder Broiled .90; Meuniere • 1.00
Matelote .90; Colbert .90
Sheephead Broiled .75; Meuniere .85
Hollandaise 1.00; Sauce Verte .90
Mackerel Broiled .65; Berey .85
FOWL • EGGS • OMELETS
Chicken, fried or broiled • • ~ 1.25
Meuniere 1.40; Clemence au ' 1.50
Indienne 1.50; Casserolle • "1.50
Cocotte 1.50; OrIeanaise. • "1.50
Hongroise 1.25; Mrs. Boston. • 1.50
Ris8otto aux Fruits de Mer. "1.75
Fresh Mushrooms Madere. "1.75
Chasseur I.~O; Bordelaise • "1.50
Financiere 1.50; Montaubon "1.50
Eggs St. Denis .90; Benedict. • • .90
a la Tripe .60; Mirabeau. • • .90
Chicken aux Cepes Bordelaise % 2.00
Creole 1.50; a la Forte • • "1.50
Victoria . . • • • • . • • 1.75
Marengo 1.50; Bonne Femme" 1.50
Maryland 1.40; Derrico. • "1.50
Belasco 1.50; Au Vin. Rouj;~. . 1 .. 35
Maison d'Or 1.6.0; Momas • " 1.50
Pigeonneaux Broiled on Toast. • 1.50
Breast of Guinea Hen any style • 2.50
Eggs Mornay .50; Maupassant. • .65
a la Turk .75; Scrambled Creole .60
Supreme de Volaille en PapiUote • 1.50
Turkey Rochambeau • • • • • 1.40
Chicken Coquille a Ia Reine. • .. 1.00
Ailerons de Dende MarCJ!liae • • .85
Chicken a la King 1.25; Passy. • 1.00
Turkey Bash Normande. . . . .90
Sauces served with Squab, Chicken, Pigeon
and Guinea Hen will be prorated OD
price .of sauce for the 1/2 chicken.
Omelet Spanish .75; Purgatoire • .85
Bonne Femme .75; Leontine. • .75
STEAKS • CHOPS • PLATS DIVERS
Filet Mignon or Tenderloin, plain. 2.50
M:archand de Vin 2.75; Cocotte. 2.75
Casserolle 2.75; Clemence au • • 3.00
Onions Fondus 2.75; Bernaise • 2.75
Chateaubriand 2.75; Orleanaise . 2.75
Momas 2.75; Anchovy Butter • 2.75
Cepes Bordelaise 3.25; Richelieu 3.00
Fresh Mushrooms 3.00; Bordelaise 2.75
Financie~e 3.00; Montaubon. • 3.00
Double Steak, Double Prices.
CaH Liver, plain .90; Bordelaise • 1.10
- Bacon 1.25; Onions fondus • • 1.10
Kidney, grilled .50; Brochette • • .60
Sautt? Madere .60; a la Diable • .60
Sweetbreads, grilled on toast • • .85
Brochette .90; Chambertin • • .90
Lettuce Faucon .40; Mixed Faucon .50
Shrimp Salad .75; Crab Salad. • .75
BeeC Salad .40; Chicken .75; Lobster .90
Sirloin Steak, Plain. •• • 2.50
Club Steak, Plain • . • 1.75
Steak a la Tartar, raw or grilled to
your taste~ Plain . • • • • • .90
English Mutton Chop, Plain. • • 1.25
Lamb Chops (2), Plain • • • • 1.25
Milanaise 1.40; Mirabeau. • • 1.50
Veal Chop (l), Plain • •• .75
Papillote 1.25; Hongroise. • • .90
Veal Cutlet, tomato sauce. • • • .85
Pork Chops (2), Plain • • • • .90
Sauces for the above Steaks and Chops
will be prorated on the prices oC the
Filet Mignon, first column.
Brochette Monte Carlo • • • • 1.25
Raviolis, Spaghetti or Noodles. • .85
SALADS
Lettuce Fatiguee, plain or chap on .25
Hearts oC Lettuce .30; Mixed Salad .40
Salad Regence, 50; Cavour • .75
ENTREMETS
Chicken Livers Saute .90; Cocotte 1.00
Brochette 1.00; Chambertin. • 1.00
Bordelaise 1.00; Financiere. • 1.00
Brains au Beurre Noir • • . . .50
Fried Tomato Sauce. • • • • SO
Tripe a la Mode de Caen (to order) 1.00
Fresh Mushrooms, grilled, .85; Stuffed
Chantilly .85; Mirabeau • • .• 1.00
Broiled or Cried Egg Plants. • • .40
Broccoli in Butter .50; Hollandaise .60
Car.rots plain Saute .25; Chantilly .35
Artichoke 50; Hollandaise. . . .60
Asparagus in butter .60; Hollandaise .60
Green Peas .25; a la Franc;aise. • .35
French Fried Onions • • • • • .40
Pommes SouffIees • . • • • • • .50
Giant Asparagus, peeled, .60; Tips .40
Avocado, % .35; Heart of Palms. .85
1000 Island .25; Russian· Dressing. .90
Crepe Suzette Arnaud. • • • • 1.00 Baked Alaska (individual) • • • .90 Monts d'Amour, Ro!alinde • • • 1.00
- Parisienne 1.00; Marquise. • 1.00 Omelette Soumee 1.50; Supreme. 2.00 Bananas Flambees, au Kirsch • • 1.00
Peach Melba .50; Sabayon Villeroy .50 75c for each additional person Cup Custard .40; Pudding American .25
Omelette au Rhum .75; Victoria • 1.25 Cherry Jubilee • • • • • • • 1.00 Ice Cream .25; Beigneta d' Ananaa. .40
Coupe St. Germain • • • • • • .50 soume au Chocolate, 40 minutes • .7S Punch Romain . . • • • .50
Cafe Brulot • .65 Orange BrUIot en Corbeme. • • .75 BruIot Diplomate .65
NOT RESPONSIBLE FOR LOST ARTICLES UNLESS CHECKED AT DESK
Fan Wind.ow. Maiaoa Jacob
828 Toulouse Street
Famous Self-Supporting Spiral Stairway. Four Floors IDCJ1i.
627 Toulouse Str ...
The Philosophy of Dining
f] The Art of Cooking 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 gooel dinner: (tIl y a tant de maitre£~es .~ " _ . It n'y a qu'un
diner."
t]J 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 masterpiece and
Pride of the Creation .•• tfQuot homines, tot sententiae."
fjf Americans are prone to forget, in the ultra-rapidity and super-activity of modern
life, trying to crowd eighty seconds of toil into one minute's time, that eating
. should be a pleasure, not a task to get over with in a hurry.
t]J A dinner chosen according to one's needs, tastes and moods, well prepared and
well served, is a 10y 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.
ftAu revoir, mes amisf Ie vais vivre et diner en sage."
ARNAUD'S
801·829 Bienville Street
Richelieu Room. CAnal 3182
Main Dunnq Room. MAgnolia 5433
Grill. MAgnolia 8058
Second Floor. MAgnolia 8862
New Orleans. La.
Arnaud ~azenave
