RESTAURANT
AND NAPOLEON .PATIO
.' -~
815-19-25 CONTI STREET
New Orleans, La.
BROUSSARD SPECIAL COCKTAIL
Have your waiter ring the bell and salute Ibe sllllfU
of Napoleon w;tb "Courvo;ss;er" the brandy 01 NapouOfl
TRY A BROUSSARD SMILE
"Lest We Forget"
CAFE BRULOT DIABOLIQUE
--
Rusty Nail -----------------------1.25
Golden Cadallic ---------------1.50
Pink Sqliirrel ------------------- 1.50
Old Fashioned ------------------ .90
Champagne Cocktail -------- 1.25
Broussard Smile --------------- .90
Whiskey Sour ------------------- .90
Jack Daniels Black ----------- 1.25
Tom Collins --------------------- .90
MINIMUM $3.00 PER PERSON
COCKTAILS
Broussard's Special------------ .90
Planters Punch ------------------1. 7 5
New Orleans Gin Fizz ------1.25
Side Car ---------------------------1.25
Marguerita -----------------------1.25
Daiquiri ---------------------------1.00
Frozen Daiquiri ---------------1.50
Salty Dog ----------------------- 1.00
Brave Bull ------------------------ 1.25
We Do Not Exchange or Substitute Food or Drink Items
TABLE D'HOTE
Grasshopper ----------------------1.50
Manha ttan -----------------------~- .90
Alexander - Gin ------------- 1.25
Alexander - Brandy ----------1.50
Martini ----------------------------- .90
Dubonnet Cocktail ----------1.00
Stinger ---------------------------- 1.25
Bacardi -----------------------------1. 00
Bloody Mary -------------------- 1.00
RobRoy -------------------------- 1.25
PRICE OF ENTREE DETERMINES COST OF DINNER
CHOICE OF APPETIZER:
Seafood Broussard Stuffed Shrimp (2) Shrimp Remoulade Oyster Rockefeller Fruit Cocktail
Soup Du Jour
ENTREE
Ch i ck e nAn to in et t e ---------------------------------------------------------------------------------------------------------------------------------------------- 6.00
Baked Crab Meat en Casserole-a la Broussard (Lump) ----------------------------------------------------------------------------------------- 6.50
Filet of Gulf Trout - Lemon- Butter Sauce or Amandine ----------------------------------------------------------------------------------- 5.50
So f t Shell C ra b s - Sa ute 0 r Fried (2) in seaso n ------------------------------------------------------------------------------------------------------- 5.5 0
CI u b S tea k - Top Li 0 n Butt of Steer Bee f ---------------------------------------------------------------------------------------------------------- 6.5 0
G ro u 11 d Lo i n 0 f Bee f - Mush ro om and Win e Sa u ce------------------------------------------------------------------------------------------------- 4.75
Beef T enderloill Tips en Brochette- Marchand de Vin Sauce--------------------------------------------------------------------------------- 6.50
Red S na pper - B ro ussard ------------------------------------------------------------------------------------------------------------------------------------- 6.50
F i let 0 f Bee f ------------------------------------------------------------------------------------------------------------------------------------------------------- 8.50
S t rip S irl 0 i n -------------------------------------------------------------------------------------------------------------------------------------------------------- 8.50
Dev iI ed Stu ff ed C ra b s (2) with D ia b loS a u c e ----------------------------------------------------------------------------------------------------- 5.25
Ha m S teak with Ch amp agn e Sa u ce ----.--------------------------------------------------------------------------------------------------------------- 5.00
S h ri In p a la B ro u ssa rd ---------------------------------------------------------------------------------------------------------------------------------------- 6.00
S tIl ff ed Pork Ch op W illiam -------------------------------------------------------------------------------------------------------------------------------- 6.00
Mixed Green Salad with French Dressing
Bleu Cheese, Vinaigrette or 1000 Island Dressing $.40 Extra
Brabant Potatoes Demi-Tasse
French Bread Toasted and Buttered with Garlic Sauce --------------------------------------------------------------------------- .25 per order
Brabant Potatoes
Crepe Suzette Souffle
Brabant Potatoes
Broussard Supreme
GOURMET
$9.00
Oysters Variety or Shrimp Remoulade
Onion Soup A u Gratin
Rock Cornish Game Hen
or
Filet of Baby Red Snapper Amandine
$8.00
Broussard's Special Mixed Green Salad
Demi- Tasse
Seafood Broussard or Shrimp Remoulade
Onion Soup Au Grafn
Filet of Baby Red Snapper Meuniere
or
One-Half Chicken, Marchand De Vin Sauce
Broussard's Special Mixed Green Salad
Demi-Tasse
.'
'I
'.
I
J
We Do Not Exchange or Substitute Food or Drink Items
Celery and Mixed Olives ------ .95
Grape Fruit Sections ------------- .75
Stuffed Celery -------------------- 1.25
Chilled Juices -------------------- .60
Fruit Cocktail ------------------- .65
Crayfish Bisque Cardinal -------1.40
Soup Du Jour - Cup ----------- .70
APPETIZERS
Oysters Rockefeller 6 ---------- 2.00
Oysters Francois 6 -------------- 2.00
Oysters Broussard 6 ------------- 2.00
Oysters Variety 2-2-2 -------- 2.00
Oysters Cocktail ----------------- 1.75
SOUPS
Creole Gumbo ---------------------- 1.25
Onion Soup au Gratin ---------1.10
SEAFOOD
Crab Meat Canape (Lump ).--- 2.25
Sea Food Broussard -------------1.50
Stuffed Shrimp (3) -------------- 1.75
Shrimp Remoulade --------------1.75
Shrimp Cocktail ------------------ 1.75
Turtle Soup -------------------------- 1.25
Vichyssoise ------------------------- 1.10
Filet of Red Snapper, Broussard ---------- 3.95
Filet of Red Snapper, Meuniere -------------3.50
Filet of Red Snapper, Amandine ---------3.75
Filet of Trout, Meuniere ----------------------- 3.25
Filet of Trout, Amandine ----------------------- 3.50
Broiled Pompano -------------------------------- 4.50 FOWL
Deviled Stuffed Crabs ---------------------------- 3.25
Crab Meat Broussard (Lump) --------------- 4.00
Soft Shell Crabs (2) ------------------------------- 3.50
Shrimp a la Creole ------------------------------- 3.50
Fried Shrim p ----------------------------------------- 3.5 0
Shrimp a la Broussard -------------------------- 3.75
One-Half Chicken One-Half Chicken Clemenceau -------------- 3.75
R ocham beau ------------------------------------- 3.75 A la Creole ---------------------------------------. 3.60
Marchand de Vin ----------------------------- 3.75 Bordelaise -------------------------------------- 3.60
Fried o~ Broiled Y2 --------------------------- 3.00 Rock Cornish Game Hen (Stuffed) ------- 4.50
STEAKS
U. S. C h 0 ice Strip 0 r Tend erlo in Filet S teak .------------------------------------------------------------------------------6.50
Marchand de Vin Steak ------ 7.00 Bordelaise Sauce ---------------- 7.00 Beef Tenderloin Tips en
Anchovy Butter Sauce--------- 7.00 Clemence au Sauce ----------------7.25 Brochette Marchand de
Club Steak-Top Loin Mushrooms, Saute ---------------7.25 Vin Sauce------------------------ 4.50
Butt of Steer Beef ----------4.75 Ground Loin of Beef - -
Ham With Champagne Sauc~-3.25 Mushroom and Wine
Stuffed Pork Chop---------------- 4.00 Sauce----------------------------- 3.00
Y2 Stuffed Baked Potato ------ .90
French Fried or Brabant -------- .75
Heart of Artichokes ------------- .95
Fried Eggplant -------------------- .90
Petit Pois Peas ----------------------.75
POTATOES
Creamed Au Gratin ----------- .90
Lyonnaise ---------------------- .85
VEGETABLES
Asparagus Tips --------------- 1.00
Cauliflower ------------------------ .95
Onion Rings --------------------- .95
SALADS
Boiled ------------------------------------ .70
Hashed Brown------------------------ .80
Spinach Creamed ---------------- .85
String Beans --------------------------.75
Broccoli ------------------------------- 1.00
Salade de la Maison ------------------------------- 1.15 Sliced Tomato --------------------------------------- .85
Hearts of Palm ------------------------------------ 1.10 Shrimp Salad -------------------------------------- 2.95
Wedge of Lettuce ---------------------------------- .85 Asparagus ---------------------------------------------- .95
Tossed Green -------------------------------------- .85 A vocad 0, Sliced -------------------------------- I. 25
Tossed Green Chap on -------------------------- 1.15 Bleu Cheese, Vinaigrette or
Lettuce and Tomato -------------------------- .90 1000 Island Dressing (additional) ----- .40
DESSERTS
Crepe Suzette Souffle --------------------- 1.95
Baked Alaska Flambe for two -------------- 3.95
Cu p Custard ------------------------------------ .90
Cherries Jubilee ----------------------------------- 1.75
Sabayon Mousseu for Two -------------------- 3.50
I ce Cream --------------------------------------------.65
CHEESE
Camembert with Guava Jelly -------------------.95
Broussard's Supreme Topped with
Peach Liqueur -------------------------------- 1.25
Bread and Fruit Pudding with Rum
Sau ce ----------------------------------------------- .90
Ice Cream-Chocolate Sauce ------------------- .85
Do berge Cake -----------------------------------------.95
Bleu Cheese with Jelly ------.-----------------------. 95
BEVERAGES
Irish Coffee ----------------------- 1.75
Cafe Brulot Diabolique ------ 1.50
Sanka -------------------------------- .30
Milk ---------------------------------- .35
Coffee ------------------------------- .25
Coffee Iced ---------------------- .30
Chocolate Milk ---------------------- .50
Tea, Iced or Hot -------------------.30
If separate checks desired please advise waiter before
ordering drinks or food_
We honor American Express, Carte Blanche, Diners
Club and BankAmericard, provided your signature
corresponds with original credit card.
NOT RESPONSmLE FOR LOST ARTICLES
MRS. H. W. HESLIN, SR.
BILL HESLIN, JR.
BEVERL Y HESLIN
(Owners)
AMERICAN WINES
WHITE RED
Y2 Bottle Bottle
Sauterne or Chablis -------------------------- 2.00 3.50 Burgundy or Claret ---------------------------- 2.00 3.50
Reisling ---------------------------------------------- 2.00 3.50 Rose --------------------------------------------------- 2.00 3.50
Sparkling ------------------------------------------ 4.00 7.25
Graves ----------------------------------------------- 3.25
Sau terne ------------------------------------------- 3.25
Barsac ------------------------------------------------ 3.25
Chablis ----------------------------------------------- ~. 5 0
Po u ill y -F u isse -------------------------------------3 .75
Puligny Montrachet --------------------------Liebfraumilch-
Rhine -------------------------4.00
Moselle ---------------------------------------------- 3.75
Rieslin g ---------------------------------------------- 3.5 0
Niersteiner-Rhine ------------------------------ 4.00
IMPORTED WINES
6.25
6.25
6.25
6.25
6.75
6.75
7.75
7.00
6.75
7.75
St. Emilion --------------------------------------- 3.75
St. Julien ------------------------------------------ 3.75
Chateau Pontet-Canet ----------------------- 5.50
Medoc ------------------------------------------------3.75
Beauj olais ----------------------------------------- 3.75
Pommard --------------------------------------- 4.75
Gevrey -Cham bert in -------------------------- 4.50
Vin Rose-Curse ---------------------------------- 3.75
Lancer's ----------------------------------------- 4.25
6.75
6.75
9.75
5.75
6.75
9.00
8.00
6.75
7.50
7.00
7.00
Tavel J. Vidal Fleury ----------------------- 3.75
Chateauneuf du Pape -------------------- 4.00
Chateau Lafite-Rothschild ------------- 20.00
CHAMPAGNE AND SPARKLING BURGUNDY
Veuve Clicquot Brut ------------------------- 7.50 14.00 Chauvenet, Red Cap ------------------------ 6.50 11.50
Bollinger Extra Dry ------------------------- 7.25 13.75 Curse Sparkling Burgundy ----------------- 5.00 9.25
COGNAC - BRANDY - LIQUEUR
Courvoisier ---------------------------------------------- 1.50 Metaxa --------------------------------------------------- 1.50
Remy Martin -----------------________________________ 1.50 Martell Cordon Bleu ---------------------------1.75
Liquers -------------------------------------------------1.00 up
BROUSSARD'S NAPOLEON PATIO
Many world travelers have considered the dishes prepared at
Broussard's the finest they have ever tasted.
Ask Waiters For Suggestions
We Reserve The Right To Refuse Service To Anyone
We Do Not Exchange or Substitute Food or Drink Items
SPECIAL
Cheiee er APpetizer
Seup Du JGur
Breil d Lebater-Sauce Pique.
Mixed Gre.. Salad
Braba.t petateea
nem1-Ta •• e
