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fio,.:1 J' Oeuvre:1
Crevette~ i0lnou/ade - Shrimp femou/ade . . . . . . . 75
Creole mustard-tempered with a multitude of herbs, spices and shrimp serene on its bed of crisp, cool lettuce.
Canape clorenzo f.OO
An hor d'oeuvre to tempt the appetite. Creamed, well-seasoned crabmeat on toast, garnished with anchovies.
fiu'ltre~ Ro/fignac - O'jjterj Ro/fignac .85
The oyster fresh from the salt waters of Bayou Cook, ensconced regally in a bed of rock salt, dressed in a
sauce of red wine, mushrooms and minced seafoods.
fiuilre~ Rocke/e/ler- O';/jte/~j Rocke/ellel' f.OO
Oysters on half shell, in a sauce of blended herbs - mainly spinach - spiced with absinthe and anchovies.
fiuttre~ Bienville - O,;/jterj BienVille .85
Oysters on half shell dressed in a sauce of minced seafoods and white wine.
clump Crabej, Sauce RUj~e - clump Crabmeat, RU66ian ~re6~ing f.OO
{7 FJ /J. Delicious cold lump crabmeat with Russian dressing.
C-~cargotj t!5ordelat~e . . . . . . . .. 2.00
You have not completed your adventure in French cooking until you try this delicacy.
Combination -.Appetizer 2.00
Whether your first snails or your most recent serving, you will remember this brilliant beginning for your unforgettable
dinner. Three Escargots Bordelaise ... Three Hearts of Artichoke filled with Pate de Foie Gras
... Three Loui5iana Oysters prepared in three brilliant fashions.
~mho Creole - Creole qumho
Creole Gumbo is perhaps New Orleans' most important contribution to the cuisine of the world. A thick
soup-the superb blending of the choice seafoods of the Gulf of Mexico.
Bi6fjUe d ~revij~e~ - Cra';/fi~h Bi~Cjue
.50
.75
The bisque is a thick, rich puree, its base the concentrated essence of magnificent louisiana crayfish (crawfish).
Uch';/60i6~e
Favored by bon-vivants the world over-Vichysoisse is a thick creamy soup of potatoes and leeks. Served cold.
Soupe a IDignon (jratin~e .50 potage Jortue au SherI',!
Gnt,.ee:1
5ilet de Jruite it la IJlange -5ilet 01 clate Jrout IJlange
Trout Blange comes to you as the loving creation of our chef Paul Blange. Filet of trout baked in a sauce of
shrimp, oysters, crabmeat, mushrooms and wine.
Crevette~ a fa Clemenceau-Shrimp Cfemenceau
Boiled lake shrimp sauteed in garlic butter with diced potatoes, mushrooms and peas.
pompano en papiltte
The elusive Gulf pompano is the perfect foil for a superb sauce of mushrooms, shell fish, and white wine.
fedfi~h ~~i
This sauce of white wine, fish essence, and delicate bordelaise flavors the supreme redfish.
Jifet de Jruite a fa marguerlJ -5ilet 01 poached Jrout marguer'l
Subtle blending of hollandaise, mushrooms, truffles and shrimp with tenderly poached filet of lake trout.
Jifet de Jruite -.Amandine - Jilet 01 clate Jrout Saute -.Amandine
Filet of lake trout sauteed in a sauce of lemon, butter and roasted almonds.
Jlounder cloui~iane - Stul/ed J/oundel'
A piece de resistance. Baked whole Gulf flounder stuffed with a delicate seafood dressing.
Solt' Shell Crah6 Saute meuniere
This piquante sauce is particularly apropos with magnificent Louisiana soft shell crab.
clangou~te a fa ~uma~ - cloh~tel' ~uma6
Boiled Florida Gulf lobster taken from the shell and sauteed in a spicy red wine sauce.
.50
.50
2.50
f.75
f.75
f.75
2.00
f.75
2.50
2.00
2.40
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cl~ngou~te a fa ~e~ham - clotJt"I' ~eil-am 2.75
Florida Gulf lobster boiled and served in half shell with hollandaise. The hollandaise is the difference.
Pompano a fa Claudet-pompano Claudet 2.40
Broiled pompano with finely chopped onions, garlic, parsley and chives.
Boned poulet pompadour- . Boned Chicken pompadour 4.00
Cooking with champagne is as old as champagne itself and is an extravagance to be indulged in for the lucullan
feast you've always wanted. Boned chicken in a light fluffy sauce of champagne. Served with
Parisienne potatoes, tomato stlJffed with beef dressing, broccoli and asparagus.
poulet Sauce Jinanciere - Boned Chicken Jinanciere 2. 75
A sauce of chicken livers, mushrooms and red wine make this boned chicken an international favorite.
poulet Sauce Jlorentine -lJ"ea~t 0/ Chicken Jlorentine. . . . 2.00
Sliced breast of chicken placed over creamed spinach and sprinkled with grated Parmesan and baked.
Boned poulet Bonne Jemme - Boned Chicken Bonne Jemme 2.25
Boned chicken sauteed with potatoes, onions, and diced ham.
poulet a fa pontalba - Boned Chicken pontalba 3.00
If this be the time when all the simple but excellent foods that ordinarily find your enthusiastic acceptance
fail to satisfy, and you expect excellence to be supported by richness and elegance we recommend-boned
chicken over a base of demi-brabant potatoes, diced ham, mushrooms, and onions, topped with bearnaise.
5)inde Sauce Rochambeau - Jurkelj Rochambeau 2.50
Grilled ham and glace sauce over croutons of toast, topped with sHced breast of turkey and bearnaise sauce.
Joie~ de Vo/ai/Ie ~ /a St. Pzerre - Chicken c1tvel'~ St. Pzel'l'e I. 75
An exciting potpourri of lima beans, peppers red and green, combined with specially selected chicken livers.
Oeu~ St. 5)eni~-4g~ St. 5)eni~ 1.50
Grilled ham and souffled eggs blanketed with marchand de vin on toast.
Oeu~ Benedict- 4g~ Benedict 1.50
Slices of broiled ham and poached eggs on crisp toast. The whole covered with hollandaise sauce.
Oeu~ ~~arde =G'J'J~ --:JJu:Harde
Marchand de vin over grilled ham on toast with poached eggs and hollandaise.
Joul'nedo~ cla&che 3.00
Sliced filet of tenderloin interlaced with grilled tomato, and an interesting sauce of its own.
Choice Sirloin Steak 4.00
The choicest cut of the sirloin prepared to your liking.
Jilet mignon 4.00
Well-aged beef grilled to the degree of doneness requested.
;ea~t Prime Jeb~ 0/ Bee/ 3.00
Sa/aJe
Sa/ade Ueux Carra-Sa/ad Ueux Carre .85
All the greens of the season with Roquefort cheese dressing, hard-boiled egg, asparagus, anchovies.
:J)ejjerb
Soul/lee miltenberger · . · ·
A flaming strawberry shortcake. A dessert to be remembered.
1.50
Ceri~e~ JUbile- Cherrlj Jubilee 1.00
It is a merrymaking dish fit for gourmets and gay people.
Banane ~ /a Jo~ter - Banana~ a la Jo~ter 1.50
Bananas cooked in butter, cinnamon, brown sugar and rum. Served over vanilla ice cream. Everybody likes this.
pati~~erie Jl'ancai~ - Jrench pa~trie~ .50
Napoleons, Eclairs, Tarts, Charlotte Russe, Sarah Bernhardt, Mocca Squares and many others to tempt you.
e,epe~ Suzette . I. 75
The reigning queen of desserts. N'est pas?
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JJoPJ d Veuvl'e.1
Oyster, Shrimp or Crabmeat Cocktail ________ ~_ .75 Ripe and Stuffed Olives _____________________________ .50
Lobster Cocktail ______________________ 1.50 Fresh Fruit Cocktail ____________________ .60 Roquefort Celery ___________________ .75
Escargots Bourguignonne _____________________________________ 2.00
SoUp.1
Oyster Soup ____________ .50 Vegetable Soup ____________ .40 Cream of Tomato ___________ _ .40 Vermicelli .40
Ji.1h and Sea/ood
Broiled Flounder _________________________ 1.50 Red Fish, Trout, Broiled or Meuniere ________________________ 1.25
The above served Amandine ___ 1.75 au gratin ___ 1.75 Florentine ___ 2.00 White Wine Sauce ___ 1.75
Red Fish Courtbouillon ______________________________ 1.75 Scallops, Fried or Saute _______________ ~ ___________ 1.75
Lake Shrimp, Creole ________ 1.75 Mariniere _______________________ 1.75 Newburg _______________________ 2.00
Soft Shell Crab Fried or Meuniere _______________________________ 2.00
Crabmeat au gratin _________________________________________ . ______ 2.00 Vieux Carre Seafood Platter ________________________________ 2.50
Gulf Lobster Thermidor _____ 2.40 Newburg ______ 2.25 Broiled ______ 2.25 Bouillabaise, Marseillaise ______ 2.25
Oysters Brochette (6) ____________________________________________ .75 Fried Oysters (6) _________________________________________________ .75
Cntl'ee.1
Chicken Clemence'au ______________ 2.50 Chicken Livers en Brochette _______ 1.75 Jambalaya, Lafitte ________________ 1.50
Southern Fried Chicken ________ 1.75 Calves Sweetbreads Marengo ___ 1.50 Breaded Veal Cutlet _____ .. ________ 1.50
Chicken a la Creole ________________ 2.00 Poulet en Papillote ___________________ 1.75 Baby Veal Grillades _____________ 1.50
Spring Chicken Saute Mushrooms ____________ 2.25 Roast Prime Rib of Beef ___________________________ 3.00
Chicken Livers Saute Mushrooms ______________ 2.00 Red Beans and Rice with Pickled Pork ______ 1.25
Jroin the Broiler
Chicken Livers and Oysters en Brochette ______________________ 1.75
Pork Chops ______________ _._ ____________________________________________ 1.50 Pineapple Grilled Ham Steak ________________________________ 2.00
Lo i n Vea I Chops _____________________________________________________ 1.75 Ca Ives Liver, Beg ue _________________ .---------------------------- 1 .50
Fi let Mig non __________________________________________________________ 4.00 Si rio in Stea k ___________________ ___________________________ ____________ 4.00
Sauces:
Mushroom Sauce ___ _____ 75 Fresh Mushrooms ______ 1.00 Bordelaise ____________________ .50 Marchand de Vin______ .75
Clemencea u _________________________ ______ .75 Bea rna ise ______ _________ ._______________________ .75 F i na nciere ____________________ ___________ 1 .00
potatoe.1
au g rati n ______________ __________________ .50 Braba nt __ _______________________________________ .30 Boiled or Mashed __ _________ ___________ .25
Hash Browned _______ _____________________ .35 Baked __________________________________________ .35 · French Fried ______________________________ .25
Lyonnaise __________________________________ .35 Sweet Potatoes, Candied ___________ .35
. Ugetable.1
Asparagus, Hollandaise ____ __ _______ .85 Broccoli Hollandaise _______________________ .85 Petit Pois a la Francaise ____________ .40
Cauliflower au Gratin __ _____________ .60 Broiled Tomatoes __________________________ .40 Buttered Carrots ________________________ .40
Creamed Spinach ______________________ .40 Brussel Sprouts ____________________________ .60 French Fried Onions __________________ .50
Cold Cntl'ee.1
Assorted Cold Cuts with Cheese and Potato Salad _ 1.50 Chicken, Shrimp or Crabmeat in Tomato SheIL ___ 1.25
Chicken, Shrimp or Crabmeat in Avocado ___________ 1.75 Lobster Vieux Carre __________________________ 2.00
Sliced Breast of Turkey __________________ 1.50 Sliced Roast Beef __________________________ 1.75
Salach
Head of Lettuce ________________________ .30 Mixed Green Salad ______________________ .60 Fruit Salad ____ _________________________ _
Sliced Tomatoes ________ ________________ .35 Asparagus Tips _______________ .: __________ .75 Roman Salad _____________________ ~----
Lettuce and Tomato __________________ .40 Watercress __________________________________ .50 Avocado Salad ______________________ _
Chapon Salad with Anchovies ________________________________ .65 Assorted Seafood Salads ____________________________________ _
Any of \the Above Served With:
Thousand Island Dressing ________ .20 Roquefort Cheese _______________________ .25 Russian Dressing _____________________ ::be.1Jel'tJ
Jubilee of Cherries, Bananas or Crepes Suzette ____________________________ _ Roquefort Cheese and Guava
.60
.85
.75
l.00
.25
Strawberries ____________________ 1 .00 French Pastry _____________________________ _
l.75
.50
.75
.20
.10
Jell y _._____________________________________ .50
Baked Alaska _________________________ 1.00 . Strawberry Shortcake _____ .... ________ _ Camembert Cheese ________ ~ __________ .40
Peach Flambe _________________________ 1.00 Tea (Pot) ___________________________________ _ Gruyere ___________________________________ .50
Coffee Brulot _____ ______________________ 1.00 Coffee Milk _______ .. ________________________________ .15
