Tom Anderson's New Cafe restaurant menu

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1VEUVE
CLICQUOT
CHAMPAGNE
Yellow Label ~'Sec''
Gold Label "Brut"
The Highest Grade of
Champagne . Produced ,
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W .. J. JORDAN, Agent.
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FOOD WILL WIN THE WARII
DON'T WASTE IT.
Hotels, Restaurants and Lunch Stands are directed by the United States
Food Adminstration to observe:
Tuesday and Friday as MEATLESS DAYS.
"Meatless" means serving NO BEEF, NO VEAL, NO MUTTON, NO HAM
and NO BACON. "
Use poultry, game, fish and oysters, and more beans or oth~r plant fo_ods
provt·a ·m g pro t e ins , which the meats furnish. Can also use tongue, k1dneys, brams,
liver and tripe.
Monday and Wednesday as WHEATLESS DAYS
"Wheatless" means using corn, rice, rye, rolled oats and potato flour.
NO WHEAT CAKE. USE 'SUBSTITUTES IN EVERY WAY.
And to use substitutes for Wheat Bread and Wheat Dishes at ONE MEAL
EACH DAY.
Saturday as PORKLESS DAY.
"Porkless" means using NO HOG PRODUCTS, NO BACON, NO HAM'
NO SPARE RIBS, NO PICKLED PORK and NO LARD.
Sugar is both food and stimulant for the soldier.
Consume less and the reduced ration will be sweeter.
ARLINGTON CABARET and RESTAURANT
GEORGE DELSA,
Manager.
THOS. C. ANDERSON, Prop.
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Oysters
Raw, at oyster counter ....... .
Raw, half shell , in rooms ... .
St~wed ...................................... .
Fried ............ ............................. .
Broiled on Toast ... .............. . .
En Brochette ...................... .... .
Doz.
.20
.30
.40
.40
.so
.so
72
.10
.20
.2S
.2S
.30
.30
Escalloped in Shell ............... .
Cocktail ................ . .... ............. ..
Shell Roast... ........................... ..
Pan Roast .............................. ..
Fried in Loaf ......................... ..
Doz.
.50
.30
.so
.so
.35
Oysters Fried in Cracker Dust .50
72
.30
.20
.30
.30
.20
.30
Relishes
Celery................................... ...... ............ .2S
Radishes ............ ........ ............ ........ .......... .10
Chow-Chow .......................................... .10
Pickled Pearl White Onions ........... .10
Anchovy in Oil ........ ........ .................... ,50
Dill Pickle ....................... ...................... .10
Queen Olives......................................... .25
Stuffed Olives ............................... ........ .25
French Sardines in Oil, small box.... .40
Caviar (Imported) per portion....... .60
Soups
Chicken Broth, half Chicken............ .65
Chicken Broth. Whole Chicken ........ 1.30
Consomme, Hot or Cold................... .2S
Vermicelli ............ ................... .. ..... ....... . 2S
Julienne.................................................. .2S
Chicken ...................... ........... ................ .2S
Crab or Oyster Gumbo........................ .25
Creole Gumbo ...................................... .
Green Turtle ....................................... ..
Mock Turtle, English Style ............. .
Oyster Soup ........................................... .
Onion Soup, to order ......................... .
Vegetable ............................................... .
Beef Broth .............................................. .
.25
.25
.2S
.25
.25
.2S
.25
Fish and Shrimp
Broiled Pompano, half ........ .. ... ""......... . 75
Whole .............................................. 1.30
Broiled Spanish Mackerel, balL...... .50
Whole .............................................. 1.00
Boiled Salt Mackerel, Drawn Butter
and Boiled Potato.......................... .45
Broiled or Fried Lake Trout............ .40
Tenderloin Trout, plain...................... .SO
Tartar Sauce............... ........ ............ .60
Au Gratin .................. .. ................... 1.00
White Wine Sauce ...... , ................ 1.00
Broiled or Fried Red Snapper........ .40
Red Snapper en Courtbouillon........ .60
Hollandaise ............ ....................... . 75
Au Gratin ...................................... 1.00
Broiled or Fried Red Fish.................. .40
Broiled or Fried Croakers........... ....... .35
Broiled Sheepshead, halL................ .40
Sheepshead en Courtbouillon............ .60
Hollandaise ....... - ... ........................ . 75
Au Gratin ........................................ 1.00
Chicken Frogs, any style ...... .......... . 75
Subject to advance in Prices, also Extra War Revenue Tax.
During Cabaret Hours,
EXAMINE WAITER'S CHECK TO AVOID OVERCHARGE.
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.menu
Fish and Shrimp- Continued.
Lake Shrimp, Iced............... ... .......... .30
Lake Shrimp a la Creole........ ... .. ..... . SO
River Shrimp, Iced ....................... ...... . 35
River Shrimp, Cocktail ... ... ,.......... ..... 40
Lake Shrimp, CocktaiL............ .. ...... .40
Soft Shell Crab, Broiled or Fried... .60
Soft Shell Crab a la Creole .. .. ~ .. ...... ..
Stuffed Crab (1)
.75
.25
Hard Shell Crabs, (3) Iced.... .30
Lobster, Broiled or Boiled,
whole ....... .............................. 75 to 1. 00
Tartar Sauce extra . ... .. ,.......... ........ .10 Crawfish, Iced ...... ............................... .30
Poultry
Half Whole
Broiled Chicken ..... ,.. .. ...... .65 1.25
Fried Chicken, plain.......... .65
Roast Chicken, plain .... .... ..
Roast Chicken, Oyster
1.25
1.35
Chicken Croquette, plain ................ . .SO
'Vith Peas................... ..................... .60
With Mushrooms- ~ --- -· .................. .60
Chicken Hash, plain.......... ....... ........ .SO
Dressing ..... , ........ .......... .. l.SO Chicken Hash with Green
Chicken Saute a la Creole . 90
H with 1\:Iush-
~.75 Peppers ... ..... ... ......... .. ..................... .60
With Poached Egg........................ . 70
rooms ........ .................. ... .90 1. 75 Chicken Liver Saute Madere... .. ... ... .60
Chicken Saute with Peas.. .90
Chicken Saute with Cepes
1. 7S En Brochette...... ...... ...... ....... ..... .60
Saute with Mushrooms............... .60
Bordelaise .. .. .... .. ............ 125 2 50 Saute, plain ............ ................. .. .... .SO
Chicken a la Maryland...... .90 1.75 Roast Turkey, Hot or <;old .. .............. ,60
Game
Broiled Quail ......... ,... ............ ....... ....... . 75
Roasted Quail, Stuffed with Oysters 1 00
Roasted Quail, plain ....... ,.................... .90
Roasted Teal Due~ ............................ ,... 1. 00
Roasted Teal Due~, stuffed ........ ........ 1.10
Broiled Teal Duck ........ ................ ...... . 75
Broiled Snipe........ ............... ..... ... ....... .50
Roasted Snipe................... ............ ........ . 75
Broiled Squab ........ ... .. ,................ ........ .75
Roasted Squab .. .......... ,...... ... ................ . 90
Roasted Stuffed Squab ........................ 1.00
Papabotte, broiled.............. ..... . 75 to 1.25
French Duck Stuffed and Roasted .. 1.30
Subject to advance in Prices, also Extra War Revenue Tax.
During Cabaret Hours.
EXAMINE WAITER'S CHECK TO AVOID OVERCJ1ARGF;:.
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.menu
Meats to Order.
Plain (Small) Steak ....... .................... .65
Sirloin Steak ....................... .. ........... .... . 90
Extra Sirloin .......................................... 1 80
Tenderloin . · .................. .. ...................... 1.00
Extra Tenderloin ................... .. ......... .. 2.00
Should any of the above dishes be or­dered
with Truffies, Mushrooms,
etc., they will be served and charged
extra as fo llows:
With Truffies ................... ........................ .so .75
With Green Peas ...................... .20 .40
With Mushrooms ................ ~ - ..... . 0- •• .20 .40
With Cepes ................................ .35 .70
With Onions ............................. .20 .40
Bordelaise ........ ... ........... .. ........ .25 .so
Ala Creole ......................... .. . ... .25 .50
Anchois Butter ............... ... ...... .25 .50
Lamb Chops Broiled or Fried (2) .... .50
Mutton Coops ,, ,, (2) .... .so
Pork Chops ''
,, (2) .... .so
Veal Chops, Fried or Broiled (1).... .40
Breaded .............. ............ .................. .SO
Tomato Sauce ................................ .55
Ham burger Steak............................ .. .... . 60
A la Tartar ....... ... ............ . 70
Corn Beef Hash ........... ......................... .30
Calf Liver, Fried ............ .............. ........ .35
Calf Liver and Bacon or Onions.... .50
Broiled or Fried Ham ............ ............ .40
Broiled Bacon ....... .................... .... ........ .40
Boiled Ham ....................... .................. .SO
Kidneys, Broiled or Fried ...... ......... .35
En Brochette......... ............... .45
Saute, with Mushrooms.... .SO
Sausages, Broiled or Fried........ ..... .35
Lamb Fries, plain ............ .................... . 35
'' Tomato Sauce or Borde ~ aise .... .SO
Tripe Plain ....... ............ ............... ........ .25
Tripe a la Creole..... .............................. .45
Calf Brain, Scrambled or Fried........ .40
A la Creole ............... ...... .60
Bordelaise ............. ........... .60
Italian Paste.
Macaroni Italienne, to order.............. .50 Macaroni, with Chicken, to order.. .. 1.15
With Meat Balls................ . 75 Au Gratin ............................ .30
Chinese Dishes to Order.
Chop Suey, Plain ............ ........ ... ........ .... .. ... ... ....................... .45
With Mushrooms....... .................................... .65
With Chicken ............... ~.. .. ........ ........ .............. . 90
Eggs.
Eggs, Boiled (2) ............................ -····- .20
Fried (2) ........ ..... . .. ...... ............ .20
Shirred ............. ... ..... ...... ........... .25
Shirred or Fried in Olive Oil .45
Fried in Butter........................... .35
Poached on Toast....... .............. .30
Poached with Bacon ........ .. ...... .40
Scrambled (2) ........ .................... .25
Scrambled with Onions............ .SO
Scrambled with Tomatoes.... .SO
Scrambled with Brains ·--·······~ .50
Scrambled with Ham............ .50
Eggs, Scrambled with Bacon ..... ..... ..
Ham and Eggs ........ .............................. .
Bacon and Eggs .................... .... .......... ..
Eggs a la St. Denis .... .... ........... ........ ..
Omelette, Plain ................................... .
Creole ............................... .
'' Spanish .... ........ ............ ....... .
French Peas ............ .......... .
Mushrooms ...................... ..
Tomato ........................ ...... ..
Potatoes .. ......................... ..
Subject to advance in Prices, also Extra War Revenue Tax.
D'.lring Cabaret Hours.
EXAMINE WAITER'S CHECK TO AVOID OVERCHARGE.
3
.so
.40
.40
.60
•30
.so
.60
.so
.60
.so
.so
ll~enu
Eggs-Continued.
Omelette-
Onions .................... ...... ..... ...... ... .50
With Ham..................... .................. .50
With Bacon ................................... .50
Asparagus ........................................ .60
Shrimp ................................ ............ .50
Kidney ........ ............... ..................... .50
Chicken Liver ............ ................... .60
Oysters ................ .. ...................... . .50
Omelette-
With Green Pepper................... .:~5
Parsley ............................................ .35
With Cheese........................... ....... .35
With Jelly .............. .......................... .40
Au Rum .................... ........................ 60
Omelette Souffle .. ................................ 1.25
Scrambled Eggs, with Truffles -~·-··-- . 60
Welsh Rarebit................................... ... .50
Eggs a la Anderson ............. .. ............ . .so
Potatoes
Potatoes, Boiled ....................... ............ .15 Potatoes, Parisienne ................... ........ .25
Mashed ............... ....... .... ............... .15 Saratoga Chips ....... ·....................... .15
Brabant ...... ................. ...... .... ... .20 German Fried ............... ....... ........ .15
French Fried ........... ................ ..... · .15
Hashed Brown................................ .20
Stewed in Cream........................... .25
Lyonnaise ........ ........ ....... ...... .......... . 20 Hashed in Cream au Gratin...... .30
Demi-Julienne.. ...... ..... ........ ........ .15
Julienne .......................................... . 20
Fried Sweet Potato.................... .15
Candied Yams................... ............ .20
New Potatoes .20 O'Brian ....................................... .. .. .
Vegetables
Artichokes, Drawn Butter or Spinach, .plain .................................... ..
Vinaigrette (1) ....... .. ...... .25 With Egg ...................... ............. ..
Asparagus, Drawn Butter ................. :. .60 Tomatoes, Broiled ................... .......... ..
Hollandaise Vinaigrette.............. .60
Cepes Saute, plain.............................. .45
Bordelaise............ ....... .. ......... ........ .60
Stewed ................ : .......................... ..
Fried .................... : ........ : ..... ..... : ..... .. .
Stuffed .......... .. ............................ ..
Cauliflower, Drawn Butter................ .50 Egg Plant, Fried ................................... .
Hollandaise or Vinaigrette ...... .50 Stuffed ......................................... .
Au Gratin....... ................................. .60 Stqffed Sweet Pepper ...................... ..
Corn and Tomatoes Stewed.............. .35
Corn, plain or in Cream....... ....... .... . 25
Mushrooms, Stewed........................... .45
Mushrooms ala Bordelaise................ .60
Lubeck Asparagus, per box ........... . : 1.50
Boiled Rice .............................................. ' .15
tfma Bean·s ......................................... .
String Beans ...................................... ..
French Peas .......................................... ..
Green Corn on Cob (2) ............ 15 to
Raw Tomatoes and Sweet Peppers ..
Subject to. advance in Prices; a~so Extra·War Revenue Tax.
During Cabaret Hours.
EXAMINE WAITER'S CHECK TO AVOID OVERCHARGE.
4
.25
.20
.25
.30
.30
.30
.35
.20
.30
.25
.20
.20
.35
25
.25
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Cold Meats
Roast Chicken ...................................... 1.35 Sardines, small box.................... .......... .40
Roast Chicken, half ............ .............. . 70 Boiled Beef Tongue............................. . 50
Roast Turkey, portion .................... :... .60 Boiled Ham ...................... .................... .50
Roast Beef ...... ::....................................... .40 Turkey with Potato Salad................ .85
Assorted Cold Meats with Potato Salad............ .75
Sandwiches
Boiled Ham ............ .......... .. ............ ........ .20 Swiss Cheese ............................ ............ .20
Broiled Ham ....................... ........ .. .... ... . 20 Roast Beef ........................ ......... ....... ...... . 20
Chicken .......... .. ............... ...... .............. .30 Caviar....................................................... .40
Turkey ............................. ..... ................ .30 Steak Sandwich ................ ................ .30
Sardine.......................... ............................ .25 Anchovy in Oil Sandwich.................. .35
Egg Sandwich (2) .......... .................... .25 Anchovy Paste on Toast............ .......... .35
Club Sandwich .. .. ........ ... .............. ...... .40 Roquefort Cheese ..................... ........ .30
Tongue..................................................... .20 American Cheese.................................. ·10
Salads
· Combin.ation ......................... .. .45 Celery Mayonnaise............................. .50
Lettuce, plain ........................ ................ .25 Chicken Mayonnaise....................... ... .60
With Tomatoes.............. ........ .35 Shrimp Mayonnaise ....... ........ ............ .40
Cucumber............. .. .. ............................. .25 Asparagus Vinaigrette or Butter...... .60
Sweet Pepper.......................................... .25 Lobster, fresh ....................................... 1.00
Potato and Onion .................... .......... .25 Lobster, can ............................ .............. .40
Sliced Tomato ......... ...... ........ ....... .. .... .25 Shrimp, plain ............................ ............ .45
With Sweet Pepper.. .35 Celery, per stalk.......... ............... .. ....... 25
Alligator Pear Salad, whole ..... 25 to .SO Red Beets .. .................. .................... ....... . 25
Celery....................................................... .40 String Beans and Onion................ .... .25
Fruits in Season
Apples (2) .. ..... ....... .......... ................ ... .15 Peaches and Cream.......................... .20
Bananas (2) ................... ........................ .15 Peaches, pl~in (1) ..... :......................... .10
Orang,~. (1) .............................................. .10 Bananas and Cream........................... .20
Pear ( 1) ........................ ........... ........ ........ , 10 California Grapes .............................. ,.... .20
Subject to advance in Prices, also Extra War Revenue Tax,
During Cabaret Hours.
~XAM IN E WAITER'S CH EC.K TO AVOID OVERCHARGE.
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menu
Fruits In Season-Continued
Grape Fruit....... .................................... .25 Fresh Pineapple.................................... .20
Baked Apple and Cream .................... .25 Assorted Fruit........................................ .40
Strawberries and Cream.............. .. ......................... .25
Dessert
Omelette Souffie .................................. 1.25 Orange Fritters ........ ........ ....... ........... . 25
With Rum................................... .. .. .65
With Kirsch.................... .. ............ .65
Apple Fritters......................... .............. .25
Pear Fritters ........... ........ ............ ............ . 25
With Sugar........ .. .............. .......... .SO Pineapple Fritters ................ .......... .... .25
With Jelly.......... .......... ................ .65 Orange Juiee ....... ............ ..................... .25
Banana Fritters...................................... . 25 Grape Fruit Juice................................ .25
Cheese
Neufchatel ................................ ...... ........ .30 Roquefort ........ ............ ........ ................ .... .35
New York Cream Cheese.................... .30 Camembert ....................................... ..... .35
American............ ........ .............. ............ .25 Cream Cheese...................................... .20
Swiss.......................................................... .30 With Guava Jelly, 20 cents extra.
Cereals
Oatmeal and Cream ............................ .25 Buttered Toast................ ....................... .10
Oatmeal and Milk............................... .25 French Toast................................... ...... .30
Hominy and Cream............................. .25 Milk Toast.... .. ........ .......... ......... .. ...... .25
Hominy and Milk........ ........................ .25 Buckwheat Cakes................................ .25
Louisiana Rice, plain............. ............... .15 Wheat Cakes....... .................................. .25
With Milk ............................. ........ .25 French Pan Cakes................................ .25
With Cream .... :.............................. .25 Jenny Lind.......................................... .30
Dry Toast............................................... .10 Welsh Rarebit............................. ... ........ .50
Coffee,. Tea, Milk
Coffee or Tea, per cup ........................ .10 Coffee, Bread and Butter................... .15
Pot Tea or Coffee (1) .......................... .20 Tea, Bread and Butter ........................ .15
Chocelate, per cup..... ........................... .lS Glass Buttermilk.................................. .10
Pot Chocolate (1) ................... :... ... ....... .25 Glass Sweet Milk................................ .10
Subject to advance in Prices; also Extra War Revenue Tax,
During Cabaret Hours.
EXAMINE WAITER'S CHECK TO AVOID OVERCHARGE.
6
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umtne 1ist
Champagnes
Pt. Qt. Pt. Qt.
Veuve Cliquot, Sec ......... ..... -- 3.00 6.00 Krug Brut. Private Couvee .. 3.00 6.00
Louis Roederer, Sec .............. . 3.00 6.00 Piper Heidsieck, Brut.. .......... 3.00 6.00
M. &C. White SeaL .. ........... 3.00 6.00 Pomery & Greno Sec .............. 3.00 6.00
G. H. Mumm Ex. Dry .. .... ... 3.00 6 00 Ruinart, Vin Brut.. ............... 3.00 6.00
Chas. Heidsieck ...................... 3.00 Black Seal American ............ 2.00
Golden State, American ........ 2.00 Ripins Special '' 2.00
Clarets
Table Claret, Imported ....... .. .40 . 75 St. Loubes ........ . 2.00
St. Julien ................................... .. .75 1.50
Chateau Dillon....... .................... 1. 00 2. 00
Me doc ......................................... .. .75 150
Margaux .............. .. .............. .. .75 1.50 Pontet Canet ........ . .............. .. 1.25 2.50
White Wines
Table White Wine, Imp.......... .40 . 75 Haute Sauterne ............. .. . 1.00 2.00
Graves ........ ...................... ......... .75 150 Chianti, White or Red ............ .75 1.50
Barsac, Yellow SeaL............... .75 150 Barbera Spermenti ...... ....... .... ........ 4 00
Sauterne.......... .......................... . 75 1.50 Chablis ..................................... 1.50
Bottle Beers
Served in Resta~ran_t B!ld . ~ab_aret
American Regal.. ........................ ..
Cooks ........................................... ..
Consumers ...... .. .......................... ..
Standard ...................................... ..
Columbia ................... ................... ..
Pt. Qt.
. 25 .50
. 25 .50
. 25 .so
.25 .50
.25 .so
N. 0. Brewing Co., Pilsner...... .25 .50
National, Eagle....... ................... .25 .SO
Budweiser................... ........ .......... .25 .50
Blue Ribbon ........... ................... .. .25 .50
Lemp's Falstaff .................. ....... .25 .50
Schlitz ........................ ........ ... ....... . 25 . 50
Old Style Lager.... ....... ............ .25
Chattanooga ......................... ..
Piel ....... ............ .. . . ............ ........ ..
Moerlein ........ .............................. .
Ale and Porter
Pt. Qt.
.25 .50
.25 .so
.25 .50
Splitz Pts.
McMullens White Label Ale .25 .40
McMullens While Label
Porter ..................... ........... .25 .40
Ross Bros. Belfast Ginger
Ale .. ................................... . .35
Ginger Ale, Domestic............ .30
Waters
Pts.
Apollinaris ................ .. ........... .. .. .. - ........ .35
White Rock........... ............................... .25
White Rock, Splits........... ................ .15
French Vichy, Celestine, quart ...... ·. .SO
Abita ........................................................ .20
Ozone ...................... --·-------· ............ ----·--· .20
Pts.
Perrier, Cly smic .......... ............ ............ . 35
Almanaris .............................................. .35
Imported Ginger Ale.......................... .35
Red Raven Split....................... ........... .15
Sheboygan ............ ............ ...................... .25
Subject to advance in Prices, also Extra War Revenue Tax,
During Cabaret Hours.
EXAMINE WAITER'S CHECK TO AVOID OVERCHARGE.
7
BUDWEISER
FIRST EVERYWHERE
SOLD ALL OVER THE WORLD
WHISKEY
Sounds Good
Tastes Better
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~o-------------o•0
THE BEST BOTTLE BEER
UNDER THE FLAG
The N alional Brewing Co.'s
EAGLE BREW
ED. G. SCHLEIDER, JAMES BOULET,
President. Sec'y-Treas.
''It Pays Dividends in Health."
It i.s just brimful and foaming over with sparkling,
dehctous healthfulness . ·. .· .· .· .· ·. .· . .· .
· A glass of REGAL BEER, taken before dinner
. ' w1ll work wonders in giving you additional interest
in the meal. : : .· .· ·. .· ·. ·. ·. .· .·
REGAL BEER IS MADE OF THE
CHOICEST MATERIAL.
1\MGRIGf\N BRGWING GO.
New Orleans, U. S. A.
0e o---------...;..._--o•0
0e o~----------------------~-----------o•0 l
LOUIS- ROEPERE:R
REIMS
The Highest Grade
Cba ll)pagl)~
In The World
NONE GENUINE WITHOUT THE STAR
,. R"'N D vI N s E,. THE. PBRFBGTION
U M ' OF A DRY \'VINE.
VIN BRUT ~~YB~~~DINGLY
<:~RTE ·oL~N<:HE ~~~:~:~~BNT
FOR SALE EVERYWHERE
P~UL GELPI & SONS,
SOLE AGENTS
227 DECATUR ST. NEW ORLEANS
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