French
estaurant
HORS D'OEUVRES
Shrimp Remoulade Oysters Rockefeller I 00
Shrimp Cocktail
75
75
Combination Appetizer 2 00
Three Escargots Bordelaise-Heart
2-2-2 Mixed Oysters I 00
Maine Lobster Cocktail
Canape Lorenzo
Shrimp Mariniere
Oysters Roffignac
Oysters Bienville
2 00
I 00
I 00
85
85
of Articho~e filled with Pate de
foie gras-three Louisiana Oysters
prepared in three brilliant ways
and Shrimp Remoulade.
POTAGES
Backfin Lump Crabmeat, Russian
Dressing
Escargots Bordelaise
Beluga Caviar
Pate de foie gras de Strasbourg
Creole Gumbo 50
Onion Soup au Gratin
Crayfish Bisque
50
75 V ich ysoisse
Turtle Soup au Sherry 50
FILET OF LAKE TROUT BLANGE
Filet of la~e trout ba~ed in a sau.ce of shrimp,
oysters, crabmeat, mushrooms, & wine.
SHRIMP CLEMENCEAU
POMP ANO EN PAPILLOTE
REDFISH GELPI
Sauce of white wine, fish essence & delicate
Bordelaise to flavor the redfish supreme.
FILET OF TROUT MARGUERY
FILET OF TROUT AMANDINE
STUFFED FLOUNDER
BROILED WHOLE GULF FLOUNDER
EGGS ST DENIS
Grilled ham & sou/fie eggs blan~eted with
Marchand de Yin Sauce.
EGGS BENEDICT
Slices of broiled ham & poached eggs on crisp
toast, Hollandaise topping.
POISSONS
2 50
I 75
I 75
I 75
2 00
I 75
2 50
I 75
OEUFS
I 50
I 50
SOFT SHELL CRABS MEUNIERE
MAINE LOBSTER DUMAS
Maine Lobster in a sPicy red wine sauce
MAINE LOBSTER GRESHAM
Broiled Maine Lobster in casserole with Holland-aise
sauce on the side.
CRABMEAT NEWBURG
OYSTERS BROCHETTE
POMPANO CLAUDET
Broiled pompano with finely chopped onions,
garlic, parsley & chives.
POMPANO PONTCHAR TRAIN
AMANDINE
EGGS HUSSARDE
Marchand de Yin over grilled ham on toast
with grilled tomatoes topped with poached eggs
& Hollandaise.
EGGSSARDOU
Poached eggs in articho~e bottoms on a base
of creamed spinach topped with Hollandaise.
I 00
2 00
5 00
3 50
50
2 00
2 40
2 75
2 50
I 00
2 40
:, 00
I 75
I 75
o
BONED CHICKEN POMPADOUR
Boned chic~en in a light, fluffy Champagne
sauce, served with Parisienne potatoes, tomato
stuffed' with beef dressing, and broccoli &
asparagus.
CHICKEN FINANCIERE
Boned chic~en in a red wine sauce containing
chic~en livers, olives & mushrooms.
CHICKEN FLORENTINE
Sliced breast of chic~en over creamed spinach
sprin~led with grated Parmesan cheese & ba~ed.
TURKEY ROCHAMBEAU
ENTREES
4 00
2 75
2 00
2 50
CHICKEN LIVERS ST PIERRE
Chic~en livers in a potpourri of lima beans, red
& green peppers.
TOURNEDOS LABICHE
Sliced filet of tenderloin interlaced with grilled
tomato and a mushroom & wine sauce.
BROILED CALVES LIVER
LAMB CHOPS
LAMB CHOPS MIRABEAU
2 lamb chops on a tomato sauce base surrounded
by crisp bacon & topped with Bearnaise.
I 75
3 00
2 00
3 75
4 50
Grilled ham & glace sauce over croutons of toast,
topped with sliced breast of tur~ey & Bearnalse
sauce.
ROAST SADDLE OF LAMB
FILET MIGNON
for two 8 00
4 00
CHICKEN CLEMENCEAU
CHICKEN PONT ALBA
Boned chic~en over a base of "demi-brabant
potatoes, diced ham, mushrooms & onions topped
with Bearnaise sauce.
ROCK CORNISH GAME HEN
Fine game hen, succulent white meat served
with wild rice dressing.
LONG ISLAND DUCKLING
SQUAB BIGARDE
CHICKEN LIVERS en BROCHETTE
2 75
3 00
4 00
4 00
4 00
I 75
Bearnaise 4 75 Fresh Mushrooms 5 00
Bordelaise 4 75 Financiere 5 00
Marchand de Yin 4 75
SIRLOIN STRIP STEAK
MARINATED FILET MIGNON
Beef tenderloin marinated in brandy, served
with a marinade & fresh mushrooms sauce.
ROAST PRIME RIB OF BEEF
SWEETBREADS MARENGO
CHATEAUBRIAND
MIXED GRILL
. for two
LEGUMES
Souffle Potatoes I 00 Cepes Saute Bordelaise I 25 Lyonnaise Potatoes
Creamed Spinach 40 Au gratin Potatoes 50 Brusse1 Sprouts
Cauliflower au Gratin 60 Brabant Potatoes 25 Stewed Tomatoes
Brocoli Hollandaise 85
SALADES
Mixed Greens
Chapon
Crepes Suzette
Cherries or Strawberries Jubilee
Coupe aux Marrons
60
60
I 75
I 00
I 00
Chef's Salad
Jackson Salad
DESSERTS
Bananas Foster
Strawberry Romanoff
Praline Parfait
I 50
I 00
75
Tossed Mixed Greens Salad
Chiffonade
Baba Brulot
Creole Cheese Cake
French Pastry
4 00
5 50
3 00
2 00
10 00
3 00
50
50
50
85
75
I 50
75
75
" BketWm~
~ SALADES CHOISIES
Lake Shrimp and Avocado Salad ... 1.75
Freshly caught La~e Pontchartrain shrimp and ripened avocado
on a bed of crisp lettuce with a light mayonnaise dressing
The Jill Jackson Salad Bowl ... 1.00
Head lettuce, watercress, endive, chicory ____ tossed in a sharp
dressing with hardboiled egg and crisp bacon
Fresh Lump Crabmeat Salad ... 1.75
Bacltfin lump crabmeat served with a delicate Russian dressing
The Brennan Luncheon Salad Bowl ... 1.25
Julienne breast of tur~ey, ham, Swiss cheese, beets and
head lettuce with the Brennan French Dressing
Asparagus Salad Plate ... 1.50
Sliced tomatoes, asparagus, and fresh la~e shrimp on a bed
of watercress, garnished with wedges of hard coo~ed egg
and served with Brennan French Dressing
Tomato with Chicken Salad ... 1.50
Garden fresh tomato stuffed with diced
breast of chic~en salad
Lobster Salad a la Brennan ... 2.75
Lobster meat blended with a mayonnaise dressing
& served in the shell
Assorted Seafood Aspic ... 1.50
Served on a bed of lettuce with dry wheat wafers
Fresh Fruit Plate with Cottage Cheese ... 1.00
Buffet Plate of Cold Meats~ Potato Salad
and Deviled Egg ... 1.50
Cold Prime Rib of Beet Pickled Beets ... 3.00
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