AMERICAN & CHINESE FOOD
Phones 833-9396 - 835-3612
994 JEFFERSON HIGHWAY
NEW ORLEANS, LA. 70121
Almond Dice Cut Chicken _________________________________________________ 2.95
An exotic and interesting blending of Chicken Meat, diced
1 with Bamboo Shoots, Mushrooms, Season Vegetables and
surmounted with a helping of tasty Almonds.
Lobster Cantonese (She lies Tail )________________________________________ 4.25
Shelless tail Lobster, mixed with Pork Tenderloin with Black
2 Beans and Garlic in Egg Sauce; it is one of the mos.t popular .
Cantonese dishes.
Moo Goo Ga i Pan__________________________________________________________________ 2. 7 5
3 Sliced tender Chicken meat, blended with Mushroom, Waterchestnuts,
Bamboo Shoots, and Chinese Green Vegetables.
This is a truly regal dish.
Char Shu Ding______________________________________________________________________ 2. 60
4 Fresh Pork delicately barbecued in the Cantonese manner,
diced and sauted with Bamboo Shoots, Waterchestnuts,
Mushrooms, Peas and blanched Almonds.
Shrimp with Lobster Sauce ------------------------------------------------ 3.10
5 Fresh Jumbo Shrimp with minced Pork Tenderloin and
Waterchestnuts eooked together, then blended in a suave
Egg Sauce. This is a most rare and enticing dish.
Chow Har Kew ------------------------------------------------------------------- 3.1 0
6 Fresh Jumbo Shrimp sauted with Mushrooms, Waterchest-nuts,
Bamboo Shoots, Snow Peapods and Season Vegetable.
This is really a superb dish.
Wor Shu Opp (Mandarin Duck)---------------------------------------- 2.95
7 Tender Duckling simmered in Chinese spices, then pressed
into Waterchestnuts Flour and braised for crispness. Served
with a. sweet and pungent sauce.
Ba II Loo Ga i Pan__________________________________________________________________ 2. 7 5
8 Tender strips of Chicken Breast blended with Oriental Pine-apple
Sauce with Waterchestnuts, Bamboo Shoots and Bok
Choy. A delight!
Cantonese Style Boneless Chicken (Mandarin Chicken}_ ___ 2.75
9 Succulent nuggets of boned Broiling Chicken, fried golden
brown and covered with ineffable Oriental Sauce.
Chow Steak Kew ----------------------------------------------------------------- 3.50
1 0 Delicious tender Steak,. cut in small squares and sauted with
Mushrooms, Snow Peapods, Waterchestnuts, Bamboo Shoots.
and Garden Fresh Vegetables. A steak dish that is different.
Chow Lung Har Kew .... -------------------------------------------------------- 4.00
11 Fresh shelless Lobster, cooked with Chinese Vegetables,
White or Black Mushrooms.
Almond Har Ding --------------------------------------------------------------- 3.10
12 Dice cut Fresh Shrimp, Mushrooms, Bamboo Shoots, Waterchestnuts
and Bok Choy topped with crushed Almonds.
Subgum Won Ton -------------------------------------------------------------- 4.00
Wonton are fried in deep oil to insure being crispy. A mix-
13 ture of Chinese Mushrooms, Chicken Livers, Bamboo Shoots,
Waterchestnuts, fresh Lobster and Chicken and blended in a
delicious sauce which is then poured over the Won tons. A
very novel and appetizing dish.
Subgum Fresh Frog Legs (when in season). _____________________ 2.95
14 Young juicy Froglegs sauted in Oyster Sauce and served
with mounds of Chinese Vegetables.
Song Goo Ga i Kew -------------------------------------------------------------~- 3.25
15 Black and White Mushrooms with Meat Chicken Bamboo
Shoots, Waterchestnuts and Season Chinese Vegetables.
Chow Hoy Soag ____________________________________________________________________ 4.50
16 Fresh Lobster, King Crab, Shrimp and Abalone with Black
Mushrooms and season Vegetables.
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APPETIZERS SOUPS ~
Rumaki -···-····-···-····-···············-····-··-····-····----······-·-····· 1.50 Pure Chicken Broth .... ·-····-···················-·············-·············· .30
Fried Shrimp, Chinese Style .. ·-······-····-···-················ 1.75
Sel Mi (Minced Pork with Shrimp)....................... 1.65
Egg Drop......................................................................................... .40
Egg Roll (2) ........................................................................... 1.10
Chinese B.B.Q. Spare Ribs ............................................ 1.75
Chicken Chop Suey................................................................ 1.00
Roast Pork Won Ton............................................................. 1.00
Chinese B.B.Q. Pork·····-···························-····-··-············· 1.65
Fried Won Ton............................................................................. 1.25
Chinese Green Soup .......... ~ .................................................... .95
Combination Appetizer Plate .......................................... 2.85 Pork, Chicken or Beef Yet Ca Mien ....................... 1.15
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3.50 Per Person
Served from 4 p. m. till Midnight
Dinner For Two ________________________ 7.00 ________ 1 from Group A and 1 from B
Dinner For Three ___________________ J0.50_ ________1 from Group A and 2 from B
Dinner For Four _____________________ J4.00 _______ 2 from Group A and 2 from B
Dinner For Five ________________________ l7 .50 _________ 2 from Group A and 3 from B
Dinner for Six __________________________ 21.00 ________ .3 from Group A and 3 from B
Served with:
Steamed Rice or Fried Noodles, Almond Cookies, Fortune Cookies, or Kumquat.
Egg Drop or Won Ton Soup, Chinese Tea Egg Roll - One Per Person
(No Substitutions, Please)
GROUP A
Almond Chicken (No. 1 in the House)
Shrimp with Lobster Sauce (No. 5 in
the House)
Mandarin 'Duck (No. 7 in the Housel
Moo Goo Gai Pan <No. 3 in the House)
Chow Steak Kow {No. 10 in the Housel
Boneless Fried Chicken, Chinese Veg.
Chow Har Kew <No. 6 in the House)
GROUP B
Pepper Steak or Beef, Tomatoes and
Green Peppers
Pork, C.hicken, Shrimp or Ham Fried
Rice
Roast Pork with Bok Toy (Chin~~;e
Green)
Beef and Mixed Chinese Vegetables
Pork, Chicken, Shrimp or Ham Egg Foo
Young
Sweet & Sour Pork, Beef or Pork Spare
Ribs
Chicken, Shrimp, Beef or Pork Chop
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~ ~ Char Shu Ding (No. 4 in the House) Pork Spare Ribs with Black Bean Sauce ~f
~ Ch L H K (No. 1.1 r·n the Beef with Bean Sprouts t!J ow ung ar ew
~ House) Heineken's Beer- 75c .
Suey or Chow Mein
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(Any order with Extra Mushrooms, Almonds or Water Chestnuts 75c extra)
Single Portion Served for Two 25c extra
Side Orders Mushrooms: White $1.25, Black $1.5-0
p k CHOP SUEY ·(Rice) ·
or Chop Suey .......... ·-··········-····-·····································-····-····-················-················-····-···-··········· 1.60
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Subgum Chicken Chop Suey ····································-·········-············ .. ·············-····-··········-····-····· 2.25
CHOW ME IN (Noodles)
~~:~kgEt:£~~;~i~:~~ :=:::=:===-=====:~=~=::· ==::= !:~~ Vegetable Chow Mein (No Meat) .......................................................................................... 1.65
~~:::~;~ ~~~::~:;~~=-=-=:-=.:=::=:-=-=-:=~~==:=: i:~: Lobster Chow Mein 3 50
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CHOW MEIN (Cantonese Style)
(Pan Fried Noodles) or LOW MEIN (Soft Noodles)
(Snow Pea Pods and Season Vegetables, Bamboo Shoots
Waterchestnuts, Black or White Mushroom) '
Chicken ········································-········· 2.85 Beef ·······················-··················-················· 2.50
Fresh Shrimp .......................................... 3.00 Roast Pork······································-····· 2.50
Fresh :Lobster Meat ................................................................................................................................ 4.00
FRIED RICE
Roast Pork or Beef Fried Rice 1.55 Chicken Liver Fried Rice ......... 1.75
Ham Fried Rice .................................... 1.50 Subgum Fried Rice ............. ·-····-····· 1.65
Chicken Fried Rice··············-··········· 1.65 Fresh Shrimp Fried Rice ............ 2.00
Crab Meat Fried Rice .................... 1.90 Combination Fried Rice ............... 2.25
EGG FOO YOUNG
Roast Pork Egg Foo Young ............................................................................................................ 1.65
Green Pepper Egg Foo Young...................................................................................................... 1.85
Ham Egg Foo Young ..................................................................................................... _.. ..................... 1.65
Fresh Shrimp Egg Foo Young .................................................................................................... 2.15
Chicken Egg Foo Young ............................................................................. : ................................... -.. 1.85
Vegetable Egg Foo Young (No Meat) ................................................. ·-····························· 1.50
Crab Meat Egg Foo Young ................................................... , .......................................................... 2.00
Lobster Egg Foo Young ......................................................................... :............................................. 3.25
SWEET AND SOUR
Sweet and Sour Beef with Pineapple ....................................................................................... 2.75
Sweet and Sour Pork with Pineapple ........................................... ~ ......................................... 2.65
Sweet and Sour Spareribs with Pineapple ........................................................................ 2.75
Sweet and Sour Chicken with Pineapple .............................................................................. 3.00
Sweet and Sour Shrimp with Pineapple .............................................................................. 3.25
FON (Steamed Rice)
(Choice Chinese Green Vegetable and Pea Pods, Bamboo Shoots
Waterchestnuts, Mushroom with Oyster Sauce)
Gai Kew (Chicken) FON .................................................................. ·-·········-··········-····················· 2.65
Har Kew (Shrimp) FON ................................................................................................................... 3.00
Char Shu (Roast Pork) FON .... ·-········································································-·········-··········· 2.50
Steak Kew (Sirloin of Beef) FON .................................. ·-·············-········································ 2.75
Curried Gai Kew FON.......................................................................................................................... 2.95
Curried Har Kew FON ..... _ .................................................................................................................. 3.25
Curried Steak Kew FON ................................................................... --··········-····························-···· 3.00
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MISCELLANEOUS SUGGESTIONS
Beef with Broccoli. .................................................... -................ -................ " ................. 2.35
Beef with Pea Pods .................................................. -.............................................. ..... 2.75
Beef with Waterchestnuts ....................................................................................... 2.65
Beef, Tomato and Green Pepper ........................................................................ 2.35
Beef with Mixed Vegetables ................................................................................. 2.65
Pepper Steak ................................................................................... -................................... 2.25
Beef with Oyster Sauce ............................................................................................. 2.65
Pork Sparer ibs with Black Bean Sauce ...................................................... 2.25
Eggs, Scrambled with B.B.Q. Pork and Bean Sprouts .............. 2.25
Eggs, Scrambled with Fresh Shrimp and Bean Sprouts ............ 2.50
Char Shu (Roast Pork) Bok Choy .................................................................. 2.40
Fr ied Boneless Chicken, Chinese Vegetable ......................................... " 2.75
Chinese Fried Chicken ................................................................................................ 2.25
Beef with Black Mushrooms ......... -.............................. ._ ..................................... 2.75
Curried Shrimp ................................................................................................................ w 3.50
Shrimp with Tomato Sauce. ....................................................... _.. ..................... 3.15
Curried Chicken .............................................................. -............................................. 3.25
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SALADS
Sliced Tomat oes .................. .65 Lettuce and Tomatoes ... .85
Heart Lettuce ........... -........... ~ 65 Combination ........................... 1.50
Fresh Shrimp ........................ 1.75 Chicken ...................................... .... 1.55
Lobster ................................... -..... 2.25 Crabmeat ...................... -........... 1.75
SOUPS
Vegetable ..... -..... .30 Chicken Noodle .35 Tom at ,30
Chicken Rice ...... . 35 Cream Tomato .35
Cream Mushroom ...... .75
SANDWICHES
French or Sliced Bread with Lettuce and Tomatoes
Fried Ham .................................... 1.00 Bacon and Egg..................... . 1.~5
Hambur ger (Bun) ............... .50
Cheeseburger (Bun) ......... .65
Roast Beef. ................................... 1.00
Fried Egg....................................... . 5
Hamburger (Double) ......... .90
Fried Shrimp .............................. 1.15
Ham and Egg........................... 1.25
F r ied Oyster half loa ... .. 1.15
Sliced Chicken ........................... 1.00
Club, 3-D ecke~ ...................... 1.75
Pork Chop ................................... 1.15
Open Face Roast Beef. ... 1.50
Fried Chicken .............. -.......... , 1.25-
Cheeseburger (Double) ... 1.00
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STEAKS, CHOPS AND CHICKEN
(Served with Lettuce and Tomato Salad, French Fries)
Sir loin Steak ........................................................................................................................... 4.00
T-BONE Steak ..................................................................................................................... 4.25
Special Club Steak ............................................................................................................ 3.50
Choice Rib Eye Steak. .................................................................................................. 3.50
Filet Mignon.......................................................................................................................... 4.50
Fri~d or Breaded Pork Chops (2) ..................................................................... 2.00
Chicken Fried Steak. ..................................................................................................... 1.75
Breaded Veal Cutlet ...................................................................................................... 1.85
Hamburger Steak with Onions ........................................................................... 1.65
Fr ied or Broiled 1!2 Milk-fed Chicken ........................................................... 1.85
Fried Calf Liver and Onions................................................................................. 1.60
SEAFOOD
(Served with Lettuce a;nd Tomato Salad, Tartar Sauce
and French Fried)
Fried! umbo Soft Shell Crab. ................................................................................ 2.15
Golden Fried umbo Shrimp................................................................................. 2.50
Fried Oysters, 1!2 Dozen 1.35 - One Dozen .......................................... 2.35
Oys er Stew, 1f2 Dozen 1.35- One Dozen ................................................ 2.35
Fried 'tenderloin of Trout....................................................................................... 1.95
Fried Frog Leg .................................................................................................................. 2.25
Seafood Platter .................................................................................................................. 3.50
IMPORTED PRESERVED FRUITS
Almond Cookies.................................................................................................................. .40
Fortune Cookies.................................................................................................................. .30
Kurnquat ................................................................................................................................ .45
BEVERAGES
Milk ............................................... -...... 20 Local Beer .................................... .45
Iced Tea .......................................... . 15 Coffee ................................................ . 15
Premium Beer ........................... .50 Chinese Tea .................. .15 & .30
JUICES
Grapefruit ......... . 25 Tomato .................. . 25 Lemonade ............ . 25
Pineapple ............ .25 Orange .................. .25
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Jj NOTICE - ~
~ ~ J No change or exchange of order after it is given and being prepared in the kitchen ~
~ Please report any discourtesy ar lack af attention an the part of our employees, to the manager ~
((, Guests are welcome to inspect our kitchen at any time ~ l We will not be responsible for any articles lost in the dining room ~
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