~~ /9(,7
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OYSTERS BIENVILLE . . . . . . . . . . . . . . . . . 1.75
OYSTERS ROCKEFELLER . . . . . . . . . . . . . 1.75
STUFFED MUSHROOMS ... .. .. ... ... 2.25
with a Classic Dressing
ARTICHOKE BOTTOMS . . . . . . . . . . . . . . 2.50
SHRIMP COCKTAIL ... . ....... .. . ... 1.50 Stuffed with Crabmeat, Topped with Chef's Dressing
SHRIMP REMOULADE . . . . . . . . . . . . . . . 1.50
OYSTER COCKTAIL . . . . . . . . . . . . . . . . . 1.50
OYSTER EN BROCHETTE . . . . . . . . . . . . . 2.25
CRABMEAT COCKTAIL .............. 2.00
Fresh Lump Crabmeat
FETTUCCINI ....................... 3.00
Mixed At Your Table
iladt il(uigf1t i&rb 14tnu
Crisp Romaine Lettuce, Croutons
With the Dressing Created Right at
Your Table
Fresh Louisiana Shrimp, Boiled in Spice
Water. Combined with Romaine,
Croutons, Garnished with Lemon
Wedges, Tomato and Egg Crowns,
Blessed with Our Special Dressing
1.50
-).:-i~~~--t"**-:;:*";."1"1.c~;c-... ! .. *'*'*'
'*''*''*-"*'*"~"T""~~"':llc':i"o:;"*-r'J.c'*
1J1rnm tqr
lltur (!!rllar
BORDEAUX RED
ST. JULIEN
1h Bottle _ 3.50
Full Bottle _ 6.50
BORDEAUX WHITE
1h Bottle __ _____ 3.25
Full Bottle ___ __ 6.00
BURGUNDY RED
P0Mtv1ARD
1h Bottle ___ _____ 4.50
Full Bottle _ 8.50
{f
BURGUNDY WHITE
CHABLIS
'h Bottle --- ----- 3.50
Full Bottle ____ __ 6.50
~alab :tlatanu 2.!15
(Chef Recommends)
A Gourmet's Delight, Combining Fresh Lobster Chunks, Crabmeat
Together with Chopped Shallots Tops, Tomato Wedges and Iceberg
Lettuce With Our Spice Dressing
3.75
1J1rnm tf1r i&rb 14tnu 1~rartf1
lt ~- Jrimr Agrb ~trtntu. 8 ni! ............... 4.!15
®ur ~prrtal Jrtmr ~trlntu.14 ni! .............. fi.75
1JHbt nf Wrubrrlnttt arrutrr arut. 7 Ui!. . . . . . . . . 4.!15
Served on a Plank • Ladies Delight
1J1tbt nf Wrttbrrlntu (!!rutrr Qtut. 11 ni! ........ fi.75
Served on a Plank· Man's Choice
lt ~- Jrtmr i&tb 1£yr ............................ 5.50
Fit For a King (or Queen)
1J1tlrt 14nubnu lanunr fi.75
Prime Center Cut Tenderloin, Topped with Broiled Tomato and Giant Mushroom Cap,
Served with Bearnaise Sauce
i&tb 14tnu 1J1lamtug ~mnrb ...................... 5.75
Allow 25 Minutes, Prime Tender Cuts of Beef That Have Been Marinated to Perfection.
Tomato Wedges, Green Peppers, Onion, Giant Mushroom Caps. Flamed At Your Table
Qtqatraubrtaub (1J1nr Wmn) Allow 25 Minutes ••••••••••• 15.7.5
A Prime Center Cut of the Tenderloin Flamed At Your Table with Cognac, Brabant
Potatoes, Asparagus Tips with Hollandaise and Served with Chef Giraud's Masterful
Bordeaux Sauce. (It's Worth the Wait)
1Brrf llrlltugtnu (1J1nr mwn) Allow 25 Minutes,,,, ••••• 1fi.50
This Is a Masterpiece. A Prime Center Cut of the Tenderloin, Basted with Pate de Fois
Gras, Encased In a Crisp Golden Crust, Topped with Classic Bearnaise Sauce. Served
with French Styled String Beans and Potato Souffle
ALL STEAKS SERVED WITH GARDEN FRESH SALAD, HOUSE DRESSING,
FRENCH OR THOUSAND ISLAND AND A DELICIOUS STUFFED OR BAKED
POTATO
'*-'' rQ9 iGrs Jnissnus - ~l'afnnlln c::26J '*-'
- ~ntre:s Served wtth Salad, House Dressing, Vegetable du Jour f '*'
wrnut ilark 1Kntgf1t .. .. .. .. .. .. .. .. .. .. .. 5.00 · rrtf,..
A Fresh Tender Ftllet of Trout, Poached In Spice Water, Baked In a Wtne -~-
Sauce, Topped wtth Sauteed Lump Crabmeat and Kntghted with rrtf,..
Hollandatse Sauce -~-
(@ynfrrn ~traub . .. .. .. .. .. .. . .. .. .. .. .. .. 4.50 rrtf,..
Fresh Louisiana Oysters Baked in a Light Wine and Cheese Sauce -~-
itb ~uapprr ~teak 14nutntaua . . . . . . . . . . 4.25 rrtf,..
Oven Baked and Served with Our Own Creole Sauce -~-
14nbntrr IDqrrmtbnr ....................... 5.75
Sauteed with Mushroom and Sherry Sauce, Served In the Shell
iGr !i ]I o lttillr !i - 1fT nwl
Jnubt intqambrau . . . . . . . . . . . . . . . . . . . . . 5.50
Boned Breast of Chicken Sauteed In Parsley Butter, Served on a Toast Bed
with Tender Ham Sliced and Covered with Bearnaise Sauce
Qtqtrkru 1J1lnrruttur ...................... 4.50
BROCCOLI
CAULIFLOWER _
Breast of Boned Chicken, Poached in Consomme, Served on a Bed of
Creamed Spinach and Topped with a Hearty Wine Sauce
Qtapnu 1Bratnr Au ]ttu ................. 4.75
We Have Trouble with This Name Also! Actually It Is Chicken In a Different
Way, Marinated In Wines and Fresh Herbs, Broiled, Served In a Bed of
Spiced Rice
Qtqtrkrtt :!larrtl (1Bnurlrnn) .............. 5.00
A Select Broiled Chicken, Graciously Stuffed with a Rice and Herb Dressing,
Roasted In Mushrooms and Wine Sauce
~autr· br 1inurf N nrmaully
Prime Tenderloin of Beef Tips Sauteed with
Mushrooms, Shallots and Madeira Wine, Served on a
Bed of Tender Egg Noodles
5.75
I DINNER OF THE HOUSEl
If You Just Can't Decide What to Eat, Here Is a True Culinary
Delight. A Little Bit of Everything, Which Starts You with Oysters
Bienville, Next a Delicious Quenelle of Sole with Nantua Sauce,
For Variety, a Small Breast of Capon with a Light Wine Sauce and
the Filet ofT enderloin, with Brabant Potatoes, Topped with a French
1ftrgrtablrn
Artichoke Bottom, and Sauce Giraud
.85
.85
10.50
BAKED ALASKA -------------------------------------------- -------- ---- 2.75
CHERRIES JUBILEE _ -------------- -------- ------- -------------- 1.50
ASPARAGUS TIPS, Cold or Hot, Lemon
and Butter Sauce __ - 1.00
CARAMEL CUSTARD -------------------------- ------- --
ORANGE SURPRISE __ __ __ ------------------ ------ --
.75
1.25
~~ .... ,._ .............. a..• ,_,,
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