Food . .. and drink ... to an emperor's taste!
Whatever your food selection . .. American, Continental
or Creole ... it will be a happy choice
here. The Creole entries on The Empire Room
menu are particularly deserving of consideration.
Only in New Orleans can you find true Creole
food . .. that unique blend of French, Spanish,
Italian , African and Indian culinary arts, the
successful marriage of Old World cooking skills
and New World foods.
~ BACKFIN LUMP CRABMEAT
REMOULADE ..................... 3.00
Firm, tender meat from crabs caught in Louisi-ana
waters, nestled on a bed of crispy greens
and topped with New Orleans' famous sauce
at its finest ... the recipe is our chef's own.
CRABMEAT LORENZO. . . . . . . . . . . . . . . 2.00
SHRIMP REMOULADE ... SHRIMP
COCKTAIL or OYSTER COCKTAIL. . . 2.00
Viands of the sea_ .. at their succulent best ...
and ever so tasty with our very own cocktail
sauce or Remoulade sauce made from the
chef's personal reCipe.
HALF GRAPEFRUIT Au SHERRY. . . . . .95
A marriage of fabulous flavors ... the sunshine
freshness of grapefruit and the zest of fine
cream sherry ... blended superbly when broiled
in brown Louisiana cane sugar. A perfect way
to begin a meal.
FRUIT COCKTAIL MARSALA ....... .
OYSTER SOUP C!~N ...... .
A reCipe our chef developed ... selected oysters
swim in a creamy sea of flavor ... painstakingly
prepared to offer you this famous Louisiana
seafood in one of its tastiest ways. Served
piping hot.
FAMOUS CREOLE SEAFOOD GUMBO
TURTLE SOUP AU SHERRY ......... .
FRENCH ONION SOUP -
FONTAINEBLEAU ................ .
Our own reCipe of this Creole-French culinary
masterpiece. As a raux of sauteed butter and
flour is gently blended with pure chicken broth,
slivers of crisp onions and spices are added.
But what spices ... and how it is prepared is
what makes this French onion soup matchless.
Served steaming hot, with criSp croutons of
New Orleans french bread ... cheese flavored.
.95
1.25
1.25
1.25
.80
JELLIED CONSOMME .90
CHILLED VICHYSSOISE ............. .90
eI~
SALADE FONTAINEBLEAU.......... 2.00
Julienne turkey, ham and American cheese,
diced tomato and hardboiled egg invitingly ar-ranged
on a kaleidoscope of green ... lettuce,
romaine, chicory ... covered by our special
herb dressing . . . or, if you prefer, one of our
other delicious dressings.
IT ALIANE SALAD . . . . . . . . . . . . . . . . . 1.80
TROPICAL FRUIT PLATE. . . . . . . . . . . . 2.50
CHEF SPECIAL
Ham, American cheese, Swiss cheese, anchovies,
cubed tomato, hardboiled egg ... so tempting
in a bowl lined with tossed greens and
topped with your favorite dressing.
Small 1.25 Large 1.75
AVOCADO................... . . . ... .85
PINEAPPLE and CHEESE .......... . . .75
HEARTS of LETTUCE ..... . ......... .85
SLICED TOMATOES . . . . . . . . . . . . . . . . . .75
MIXED GREENS .................... .75
Choice of Dressings:
Vinaigrette French Thousand Island
Roquefort Russian
.50 extra .75 extra
Please tell us your preference in preparation of your meat entree. Each dish is served with
baked potato and salad.
CHATEAUBRIAND PLANKED
EN BOUQUETIERE (For 2) ........ .
More than a meal . . . more like a banquet.
PRIME RIB EYE STEAK ............ .
PRIME FILET MIGNON ............. .
With savory mushrooms.
PRIME MINUTE SIRLOIN STEAK ... .
BROILED, STUFFED PORK CHOP .... .
Served with crisp apple rings.
GRILLED CHOP SIRLOIN STEAK . .... .
With Mushroom Sauce
PRIME BEEF TIPS SAUTE ......... . .. .
With Mushrooms, Red Wine sauce and rice
14.50
6.50
8.00
5.50
4.00
2.75
4.50
PRIME SIRLOIN STEAK .... . ..... . . .
ROAST PRIME RIB OF BEEF AU JUS ..
With spiced peach en garni.
FRENCH SPRING LAMB CHOP
Mint jelly ... of course.
One 3.50 Two
GRILLED HAM ................. . ... .
With glazed pineapple.
MEAT BALLS AND SPAGHETTI
Italian style.
BROILED CALF LIVER .............. .
Bacon strip.
VEAL CUTLET PARMAGIANO . ...... .
8.00
6.50
6.00
4.00
3.25
3.05
3.80
The sparkling waters of Louisiana's Gulf Coast area provide some of the finest seafood in
the world. These gifts of the sea are presented in a variety of delightful dishes.
SHRIMP - FRIED or BROILED . .. . . .
SHRIMP NEWBURG : . .. . ... . ..... . . .
3.50
4.00
CURRIED SHRIMP WITH CHUTNEY . . 4.50
The seafood of the South presented a la exotic
Far East . . . Louisiana shrimp prepared with
pungent East Indian curry, blended with sauteed
butter, flour and onion ... and tempered with
India's mango chutney ... a mellow preserve
... then served on a bed of saffron rice. Saucy
and oh so deliCious.
SPECKLED TROUT AMANDINE .. .. . .
Broiled or fried .. . whichever is your favorite.
4.25
RED SNAPPER STEAK . . . . . . . . . . . . . . . 3.50
A Gulf Coast delicacy ... broiled.
SOFT SHELL CRABS (In Season) ... .. 4.00
When in season, one of the finest seafood
dishes . Should they be broiled or fried? You
decid e. Either way, they're delicious.
ASSORTED FRIED SEAFOOD PLATTER 5.00
Filet of speckled trout, shrimp, oysters, scallops
. .............. served with tangy tartar
sauce, julienne potatoes and cole slaw.
NEW ORLEANS SHRIMP CREOLE 4.25
From the kitchens of the proud Creoles . . . a
proud delicacy. Shrimp in a tangy sauce of
tomatoes, onions, spices, herbs . . . prepared the
way New Orleans gourmets have demanded for
over two centuries ... and served on a bed of
Louisiana long grain rice.
BACKFIN LUMP CRABMEAT
Au gratin .. . . .... . ........ . .. .. . ... .
Mariniere ..... . .. . ........ . ... . . .. . .
LOBSTER TAILS
Newburg ... .... .. ........ . .. . . . . .. .
Broiled . . ...... . ..... . ... .. ... ... . .
DEEP SEA SCALLOPS .... . ...... . . . . .
Served with tartar sauce, naturally!
4.35
4.50
5.75
6.00
3.50
A seafood delight for which Louisiana is famous ... the ways of preparing them are
seemingly infinite. These are some of the most popular and tastiest.
ROCKEFELLER ... . BIENVILLE ..... or CASINO ....... .. 1f2 Dozen 2.25 ... . .... . 1 Dozen 3.50
Three superb ways to enjoy oysters .. . each style cooked
with a special sauce and served steaming hot, on halfshells
set down on a bed of rock salt.
OYSTERS ROCKEFELLER . .. Over plump oysters is poured
a sauce prepared of spinach, white onions, green onions,
herbs, spices and imported Pernod. Popped into the oven
for the final touch, they emerge memorable.
TWO-TWO-TWO . . .... .... .. ........ 2.25
For those who seek adventure in seafood .. .
two each of Oysters Rockefeller, Oysters Bienville
and Oysters Casino.
OYSTERS BIENVILLE . .. Oysters crowned with fine cheese,
capers, cream sauce, imported white wine, onions, herbs
and spices. Brought to a golden brown in the oven, they are
another superb experience in Creole food.
OYSTERS CASINO ... A fine sauce that includes imported
white wine, imported mushrooms and pimentos, herbs,
spices and morsels of crisp bacon . .. poured over selected
oysters and made more delectable in the oven.
MARINIERE ..... . ......... 1f2 Dozen 2.00
1 Dozen 3.25
OYSTER POULETTE .. .. ..... 1 Dozen 3.00
BROILED or FRIED ... . . . _ .. 1i2 Dozen 2.00
EN BROCHETTE ... . ....... . 1 Dozen 2.50 1 Dozen 3.00
STEWED IN CREAM ..... . . . 112 Dozen 2.00 1 Dozen 3.50
WHOLE BONELESS CHICKEN
FONTAINEBLEAU (For two) . ..... .
Roasted to a tender, inviting goodness.
CHICKEN CREOLE . ....... . ~ .... . .. .
SOUTHERN FRIED CHICKEN
or BROILED CHICKEN ... . ........ .
CHICKEN LIVERS EN BROCHETTE ... .
7.50
3.25
2 .75
3.50
TURKEY POULETTE
Rich and hearty. Generous slices of Southern
style ham and roast turkey, strips of cheddar
cheese and imported giant mushroom caps on
criSp toast, a border of Potatoes Duchesse, covered
with Supreme Sauce and popped in the
oven for just a moment.
CHICKEN A LA KING AU SHERRY .. . .
A casserole of savory delight.
With a bottle of wine . .. or cocktails or after-dinner liqueurs
not just a meal . .. an occasion. Bon appetit!
. voila,
4.00
2.75
BAKED POTATO. .. . ..... . . .. .... . . . .60
With sour cream and chives ... or butter
POTATOES AU GRATIN
EN CASSEROLE .................. .90
COTTAGE FRIED POTATOES ........ .75
FRENCH FRIED POTATOES .......... .60
SHOESTRING POTATOES. . . . . . . . . . . . .60
LYONNAISE POTATOES ............. .70
SNOWFLAKE POTATOES ............ .60
ASPARAGUS
BROCCOLI HOLLANDAISE .......... .
CAULIFLOWER AU GRATIN
... or AU BEURRE ............... .
GREEN BEANS BONNE FEMME ..... .
PETIT POlS FRANCAISE ............ .
CREAMED SPINACH AU GRATIN ... .
FRENCH FRIED ONION RINGS ..... .
1.00
.90
.90
.60
.60
.50
.60
CHEF SPECIAL STEAK SANDWICH ... 3.50
A sirloin steak, sizzling and succulent,
served on French bread . . . surrounded by
pOints of savory cheddar cheese, and garnished
with crisp lettuce and sliced tomatoes ...
Thousand Island dressing.
CLUB SANDWICH .................. 2.25
The popular three-decker.
SLICED BREAST OF TURKEY ........ 1.50
BEEFBURGER DE LUXE ............. 1.25
America's favorite ... six ounces of lean ground
beef, broiled to perfection and served on a
toasted bun ... with hearts of lettuce, tomatoes
and crispy potato chips.
BACON, LETTUCE and TOMATO . . . . . 1.25
HAM AND CHEESE.... .. ... .. . .. ... 1.50
CHICKEN SALAD . . ................. 1.25
FRESH FRUIT COMPOTE ............ .60
ICE CREAM PARFAIT ............... .75
LAYER CAKE ....................... .50
PIES ............................... .40
Baked fresh in our ovens. We hope your favorite
is one of the selections today.
JELLO ............................. .35
ICE CREAM . . . . . . . . . . . . . . . . . . . . . . . . . .35
COFFEE .15
TEA, ICED or HOT . . . . . . . . . . . . . . . . . . . .15
MILK.............................. .30
SANKA ............................ .25
SOFT DRINKS ...................... .25
Coca Cola, Seven-Up
A complete selection of vintage wines is on
The Fontainebleau Wine List. Your favorite
wine is no doubt among them.
Your favorite cocktails are served from our
Del Sol bar.
,-----------------------------------------~
3 FONTAINEBLEAU f10TOR HOTEL
TO BEGINoooMay we suggest a Cocktail from our Del Sol Bar
APERITIFS
French Onion SouPOOOOQCup o40¢
Beef Broth w/BarleyoooCup .40¢
Seafood Gumbo •.•• o.o •• Cup .60¢
Bo,,,,1 0 60¢ Shrimp Cocktailo •••• 95¢
Bowl .60¢ Oyster Cocktail ••••• 95¢
Lump Crabmeat Cocktail.o ••••• $1.10
r-'-'--'-'-'---.--------- -------
I TODAY'S SPECIAL ,.a.. 75
Bacon Wrapped Cheese Stuffed Frankfurters
Boston Baked Beans en Casserole
Fruit Jello Tossed Green Salad
Coffee - Hot or Iced Tea
A Cup of Soup du Jour is included in Entree below ~
Chinese Pepper Steak, Bed of Steamed Rice
Broiled Filet of Flounder, Lemon Butter
C.~eole Omelete
Breaded Veal Cutlet, Brown Sauce
CHOICE OF ONE VEGETABLE
Peas and Carrots
2.60
2.40
2.35
2.60
Snowflake Potatoes
Buttered Spinach Sauteed Lyonnaise Squash
SALAD
Pickled Beets & Onion Salad Tossed Green Salad
Coffee or Tea
Milk.o o20¢ extra
DESSERTS
Fruit Jelloo •.•••.• o .••• 35¢
Assorted Layer Cake ••••• 40¢
Cocoanut Cream Pieo ••• 40¢
Apple Pie .••••••• 0 ••• o40¢
NE~ ORLEANS SALAD SPECIAL ~
Avoca~o Stuffed with Shrimp
or Ch1cken Salad, Garni
Cold Cut Platter - Ham, Roast
Beef, Chicken, Bologna and
Cheese centered with Potato
Salad
2.50
2.7S
