ESTABLISHED 1 8 9 5
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Choice of: SHRIMP REMOULADE, SHRIMP COCKTAIL, FRESH FRUIT COCKTAIL
Y2 Broiled Milk Fed Spring Chicken _________________________________ -------------------------------------------------------------------------· ------ 2 · 7 5_
0 yster B1. env1·1 1 e ( 11'L2 D ozen ) ---------------·------------·-··- 2.50 Breaded V. eal Cutlet, Sauce Supreme_ __________________ 2.50
Filet of Trout Amandine --------------.-----------·----------:-- 2.75 Chef Spee1al Stuffed Tro~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~-~~ 2
3
:b6 Select Lump Crab Meat au Graun or ImpenaL ______________________________________________________ _
Supreme de Volaille en Papillotte, Breast of Spring Chicken in Wine Sauce ______________________________________________ 2.75
Breast of Capon on Ham, Queen Style_--------------------------·--------------------~---------~---------------------------------------------------- 3.00
Canard en Papillotte, Young Long Island Duck in Brown Sauce w1th Wme, Mushrooms, and Peas ________ 3.00
Pompano, Pap ill otte or Amandine _________________ ---------------·-------------.---------------------------------------------------------------------- 3 · 0 0
Y2 Florida Lobster, Thermidor or Broiled with Seafood Dress1ng -~------------------~------------------------------------------- 3.25
Sp eC·la 1 G r1" 11 e d H am Ste ak w 1"th Fru1"t ·------·--------- 2 · 75 Kansas C1ty Beef M. 1nute. Steak_ ________________________ 43 .50
K ansas C1. t y B eef Clu b Ste ak ----------------- ------------- 3 . 25 Kansas City Beef Fllet M1gnon___________________________ .75
DEMI JULIENNE POTATOES • COMBINATION VEGETABLE SALAD e CHOICE OF DESSERT • DEMI-TASSE
Shrimp Remoulade --------------~-~:-.:----;----------------·-------------Lump
Crabmeat Cocktail ------------------------------Shrimp
Cocktail ------------------------------- ---------------------------
Lake Shrimp Frappe ______________________ -----·--------------·---·-------
Oyster Cocktail -------··------------_--------------:- ____ .:: ___________________ _
Marinated Herring in Sour Cream. _____________________________ _
Fruit Cocktail -------------------------------------------------------------Stuffed
Celery -------------------------~~-----------------------------------
.......... .-·'
_A.,pelizer6
. 7 5 Celery and 0 lives __ ·----------------------------- -------------------------
1.00 I tali an Anti pas to _____ -----------------------------------------------------
.7 5 Cold Crab Meat Canape -------------------------------- _____________ _
1. 2 5 Hot Rockefeller Canape ----------------------------------------------
.60 I tali an 0 lives ----------------------------------------------------------------
.7 5 Green Olives ------------------------------------------------------ ________ _
. 60 Stuffed 0 lives ---------------------------------------------------------------_
.60 Stuffed Artichoke --------------------------------------------------------
.75
1.00
.60
.60
.60
.40
.60
.85
Vegetable -------------------------------- .40
Cream of Chicken _ ----------··------- .40
Soup6
Y2 Dozen Oyster ___________ _ .60
.60
Turtle with Sherry Wine________ _______ _____ .50
Y2 Dozen Oyster Stew ____ _ Crab, Shrimp and Rice Gumbo ________ .60
Chicken Noodle ______________________ .40 Crayfish Bisque (in season) ________________ .85
Q'l6ler6
Half Dozen on Shell _________________________ --------------------------------------_ __________ __ . 50 Dozen -------------------------------------------------------- 1. 00
Half Dozen Fried, Potatoes ---------------------------------------------------------------· ___ 1. 00 Dozen ----------------------------------------------- --------- 1. 50
Ha If Dozen Rockefeller ------------------------------------------------------------------------1.00 Dozen -------------------------------------------------------- 1. 50
Half Dozen Bienville ___________________ ------------------------------------------ ------------ __ 1.00 Dozen -------------------------------------------------------- 1. 50
Dozen Steamed Oysters, Drawn Butter ______ ________________ 1.50 Oysters Broiled on Toast, French Fried Potatoes _______ 1.50
Oysters en Brochette, French Fried Potatoes ___________ 1.75 Oysters Boston Pan Roast, French Fried Potatoes _____ 1.75
C~e/'6 Specia/tied
Y2 Florida Lobster, Majestic, French Fried Potatoes __________________________________________________________________ ________ ·-- -----------------------··--__ 2. 50
Chef Special Stuffed Tenderloin Trout Delmonico, French Fried Potatoes ____________________________________________________________________ 2.25
Baked Stuffed Flounder Delmonico, French Fried Potatoes ------------------------------------------------------------------------------------------ 2. 00
Fresh Jumbo Lake Shrimp I tali an, Potatoes. _____ .. ________ ----------------------------------------------------------- ·----------------------------------- ·----- ·- 2. 00
Select Lump Crab Meat, Imperial, French Fried Potatoes --------------------------------------------·--------------------------------------------------- 2. 2 5
Half Milk Fed Spring Chicken Delmonico --·--------------------________ __ __________________________________________________________ :___________________________ __ 2. 50
(Special Sauce with Hearts of Artichoke, Mushrooms and Olives)
Broiled Kansas City Filet Mignon Plank Steak, garnished with Potatoes------------------------------------------------------------·--------~--- 3.50
(Delmonico Special Heart of Artichoke and Mushroom Sauce)
Filet of Fresh Lake Trout Amandine, French Fried Potatoes ------------------------------------------------------------------------------------------ 2.00
Filet of Blue Lake Trout, Special White Wine Sauce _________ ·---- ------------------------------------------------------------------------------·-·--··-- ______ 2.2 5
Rockefeller and Bienville Oysters-Dozen ( Yz Dozen each) ---------------------------------------------------------------------·_____________________ 1. 7 5
Filet of Red Snapper Vinaigrette, French Fried Potatoes____ ____ -------------------------------------------------------------------------------------·----- 2. 00
Broiled Filet of Red Snapper Steak, Egg and Butter Sauce, Potatoes --------------------------------------------------------------------- ______ 2.00
Broiled Half Maine Lobster, Seafood Dressing, Drawn Butter Sauce, French Fried Potatoes ____________________________________ 3.50
Broiled One-Half Florida Lobster, Seafood Dressing, Drawn Butter Sauce, French Fried Potatoes _________________________ 2.50
Y2 Florida Lobster a la Delmonico-------------------------------------------------------------------------------··----------------------------- ____________ ----·--------- 2. 50
Jumbo Soft Shell Crab Meuniere or Fried, Tartar Sauce, French Fried Potatoes ____________________________________________________________ 1.50
Jumbo Frog Legs Saute or Fried, Tartar Sauce, French Fried Potatoes (in Season) ____________________________________ ________________ 3.00
Italian Antipasto, Spaghetti and Meat Balls, Roman Cheese, Salad Bowl, Claret Wine ________________________________________________ 2.50
Stewed Long Island Duck a la Chasseur en Casserole, Wine, Mushrooms, Carrots, Peas, Steamed Rice (in season) ____ 2.50
Select Lump Crab Meat a la Remick, French Fried Potatoes____________________________________________________________________________________________ 2.2 5
..J(anJa6 dtg meal:J - - Steat6
Filet Mignon, French Fried Potatoes ________________________ _
Sizzling Sirloin Steak, French Fried Potatoes __________ _
Beef Club Steak, French Fried Potatoes ___________________ _
Veal T-Bone Steak, French Fried Potatoes ·----···------··----
Salisbury Steak, French Fried Potatoes ____________________ _
Breaded Veal Cutlet, French Fried Potatoes _____________ _
3.25
3.50
2.50
2.25
1.25
1.00
Beef Minute Steak, French Fried Potatoes __________________ 2.50
Ham Steak Grilled with Pineapple, French Fried
Potatoes _ ----------------------------------------------------------------- 2. 00
Hot Kansas City Roast Beef, French Fried Potatoes ____ 2.00
Liver Broiled with Bacon, French Fried Potatoes _____ 1.50
Liver with Onion Sauce, French Fried Potatoes ________ 1.50
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Broiled or Breaded Veal Chop, French Fried Potatoes 1.25 Lamb Chops (2), French Fried Potatoes ____________________ 2.00
Pork Chops (2), French Fried Potatoes --·------------------- 2.00 Lamb Chop (1), French Fried Potatoes ___________________ 1.00
Pork Chop (1), French Fried Potatoes - ----- ------------ 1.00 Veal Chops (2), French Fried Potatoes ______________________ 2.00
Any of the above meats smothered with onions ____________ ------------------------------------------------------------------------------------- .2 5
Mushroom Sauce ---------.---------------------------------------- . 50 Bordelaise Sauce --------------------------------------------________ • 3 5
Shrimp or Crabmeat Salad___________________________________________ 1.2 5
Avocado Stuffed with Crabmeat, Shrimp or Chicken
Salad -----------------·---------------------------------·-------------------- 1. 50
Tomato Stuffed with Crabmeat, Shrimp or Chicken
Salad ------------------------------------------ ------------------------ 1. 2 5
Assorted Cold Meats with Cheese ______________________________ 1.50
Baked Ham Plate with Pineapple and Cheese Salad ._ 1.50
Assorted Fruit Plate with Cream Cheese, Dressing ___ 1.50
Cold Sliced Turkey, Cranberry Sauce, Sliced
· Tomatoes ------------------------------------------------------------------ 1. 7 5
Tuna Fish Salad, Sliced Tomatoes ______________________________ 1.00
Imported Marie Elizabeth Sardine Plate____________________ 1.00
Special Italian Salad Bowl with Heart of Artichoke
and Anchovies -------------------------------------------------------- 1.00
Pineapple and Cheese__________________________________________________ . 50
Fruit -------------------------------- . 7 5 Lettuce and Tomato__ .50
Asparagus Tips ______________ .50 Pot a to ______________________ .40
Combination __________________ .50 Cole Slaw__________________ .40
Chef Salad Bow 1---------------------------------------------------------- .80
Rocquefort Cheese Dressing --------------------------------------- .30
Thousand Island Dressing ·-----------------------------------··----- .20
Special: Salad Bowl with Strips of Turkey and Ham,
Hard Boiled Egg, French Dressing______________________ 1.50
Delmonico Tossed Salad with Seafood __________________ -·-----·- 1. 50
Ugelatfe~
Potatoes, French Fried ------------ .25 Potatoes, Lyonnaise __________________ .40 Green Peas ______________________________ .25
Potatoes, Hash Brown ----------- .40 Broccoli Hollandaise ________________ .50 Onions, French Fried________________ .50
Potatoes, au Gratin ------------------ .40 Asparagus Hollandaise ____________ .50
Sea Food Plate _____________________________________________________ ----·------3. 50 Spanish Mackerel Broiled, Matre d'hoteL________________ 1. 50
Saute Lake Shrimp Italian Style ________________________________ 1.75 Gulf Coast Flounder Broiled, Lemon Butter Sauce ____ 2.00
Shrimp in the Ruff, Cocktail Sauce __________________________ 1. 7 5 Lump Crab Meat, ImperiaL ________________________________________ 2.25
Shrimp a la Creole, Steamed Rice _________________________________ 1. 7 5 Red Fish Courtbouillon, Steamed Rice ______________________ 2.00
Fried Shrimp, Tartar Sauce __________________________________________ 1.50 Red Fish Broiled, Lemon Butter Sauce ___________________ 1.75
Shrimp a la Newburg-------------------------------------------------- 1. 7 5 Stuffed Crab--------------------------------------_____________________________ 1.00
Broiled Tenderloin Trout _________________________________________ ·-· 1. 50 Crabmeat a la Newburg------------------··------------------------- 2.00
Fried Tenderloin Trout, Tartar Sauce ________________________ 1.50 Crabmeat au Gratin with Mushrooms _______ _______________ 2.00
Tender loin Trout Meuniere_________________________ ________________ 1. 7 5 Fried Jumbo Sea Scallops_______________________________________________ 2.2 5
Tender loin Trout Marguery ----------· ----------------------------- 1. 7 5 Florida Lobster Thermidor --------------· ----------------------··---- 2.5 0
Pompano Papillote, Amandine or Meuniere ______________________________________ 2.25
The Above Served with Demi j ulienne Potatoes
Spaghelli, .Jta/ian
Spaghetti and Chicken _____________ ------------------------------- _____ 1. 50
Spaghetti and Meat Balls____________________________________________ 1. 50
Spaghetti and Daube ---------------------------------------··---------- 1. 50
Spaghetti and Oysters __________________________ ·-----------____________ 1. 50
Spaghetti a la Bordelaise______________________________________________ 1.00
Noodles, Cavatunas or Spaghetti cooked to order _____ 1.00
Chicken anJ :Jurle';/
Fried or Broiled Chicken ( ~ ),French Fried Potatoes,
Green Peas ---------------~-------------------------------------------- 1.2 5
Half Chicken Broiled or Fried, French Fried Potatoes 1.75
Half Chicken en Casserole, Mushrooms, Steamed Rice 2.00
Chicken ala King on Toast, French Fried Potatoes ___ 1.50
Half Chicken, Creole Sauce, Steamed Rice ________________ 2.00
Half Chicken Smothered with Mushrooms, French
Fried Potatoes ------------------------------------------------------··- 2.00
Turkey, Oyster Dressing, Cranberry Sauce,
Candied Yams ------------------------------------------·----- ------- -- 2.00
Chicken Liver Broiled with Bacon, French Fried
Potatoes ---------------------------------------------------------------- - 1. 50
Y2 Chicken Cacciatore with Noodles ------------------------ 2.00
Ggg.i anJ Omefelle~
Bacon and Eggs_________________________ 1.00
Ham and Eggs__________________________ 1. 00
Spanish Omelette______________________ 1.00
Plain Omelette__________________________ .50
Ham Omelette ---------------·---------- 1.00
Cheese Omelette_______________________ 1.00
Scrambled Eggs ---------···-------------- .50
Pork Chop and Eggs_______________ 1.25
Brookfield Sausage and Eggs__ 1.00
Fried Eggs---------------------------------- . 50 Hot Cakes with Bacon, Ham,
Shirred Eggs______________________________ . 60 or Sausage ______ ·--------------------- 1.00
SanJwic/,e~
Minute Steak Sandwich _________________________________________ ------- 2.00
Delmonico Special Club Sandwich______________________________ 1.00
Grilled Ham and Melted Swiss Cheese on Toast._____ .75
Combination Ham and Cheese ---------------------------------- . 7 5
Broiled Ham __________________ .60 Breaded Veal Cutlet__ . 7 5
Boiled Ham __________________ .60 Broiled Liver & Bacon 1.00
Swiss or American Chicken Liver ---------- 1.00
Cheese ________________________ .60 Bacon and Tomato____ .60
Sliced Turkey ________________ .60 Ham and Egg__________ . 7 5
Soft Shell Crab ______________ 1.00 Hamburger -------------·- .75
·Fried Shrimp ________________ . 7 5 Broiled Stuffed
Oyster ____________________________ . 7 5 Frankfurters -------- . 7 5
Tenderloin Trout __________ .75 Roast Beef ---------------- .75
Hot Turkey Sandwich, Cranberry Sauce ____________________ 1.00
Hot Open Face Roast Beef__________________________________________ 1.00
Cocoanut Cream Pie ______ .40 Mince Meat Pie _________ .40
Chocolate Pie _________________ .40 Choice of Ice Cream__ .30
Boston Cream Pie ___________ .40 FFru~t PJuldlding ---------- .35
rutt e o ________________ .30
Strawberry Cake ----------- .40 Apple or Peach
Apple Pie________________________ .40 Cobbler ----------· _____ .3 5
Rocquefort Cheese and Jelly-------------------------------------- .50
Baked Alaska .. _ ------------------------------------------------------· ----- 1. 00
Crepes Suzette (for one) ________ 1.25 (for two) ________ 2.00
DELMONICO FLUFF-
(Vanilla Ice Cream, Chocolate Sauce and a topping
of Shredded Cocoanut -------------------------------------------- .50
Vanilla Ice Cream with Cream de Menthe Topping____ .50
(All Pies Made Special by Delmonico's)
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MIXED DRINKS
Old Fashioned --------------------------------- .60
Martini ---------------------------------------------- .60
Manhattan ---------------------------------------- . 60
Sazerac ---------------------------------------------- .60
Whiskey Sour ---------------------------------- .60
Bacardi ---------------------.------------------------- .60
D iaquir i _________________________ ___________________ . 60
P Ianter' s Punch -------------------------------- . 7 5
Tom Collins ------------------------------------ .60
Rob Roy -------------------------------------------- .60
Mint Julep -----------------------------------------1.00
Blackberry Julep -----------------------------~1.00
Alexander (Brandy) ________________________ .90
Alexander (Gin) ------------------------------ . 7 5
Stinger ---------------------------------------------- . 7 5
Grasshopper ------------------------------------ . 7 5
Dubonnet ------------------------------------------ .60
Side Car -------------------------------------------- . 7 5
Pink Lady ---------------------------------------- . 7 5
Orange Blossom ------------------------------ .60
Singapore Sling ------------------------------ . 7 5
Fire F 1 y ------------------------------------------- . 7 5
Lightning ------------------------------------------ . 7 5
Frozen Scarlett O'Hara __________________ .75
LIQUEURS & CORDIALS
Orange Curacao ---------------------------- .85
Benedictine -------------------------------------- .8 5
Creme de Cacao -------------------------------- .85
Prunellia ------------------------------------------ .8 5
Creme de Menthe ---------------------------- .85
Apricotine ---------------------------------------- . 7 5
Creme de Cassis --------------------------------- .85
D rambuie _____________________ _____ _________ _______ .8 5
Kummel ---------------------------- ________ ________ .8 5
Triple Sec ------------------------------------------- . 7 5
Cointreau ____ ----------------------------------- ___ .8 5
Anisette ----------------------------- ____________ ___ .8 5
Maraschino -------------------------------------- . 7 5
Chartreuse ------------------------ --------------- .8 5
Strega ------------------------------------------------ .8 5
Kirsch ------------------------------------------ _______ .8 5
Grand Marnier -------------------------------- .8 5
BRANDY & CORDIALS
Hennessy, Three Star ______________________ .85
e Jules Robin --------------------------------------- .85
Martell __ -------------------------------------------- .8 5
o: Remy Martin Cognac ______________________ .85
.. l B isqui t -------------------------------------------- ___ .90
Grand Armagnal _________________ ____________ .8 5
0~ Courvoirsier ------------------------------------ . 90
Champagne Cognac (20 Y rs.) ________ l.OO
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WHITE DINNER WINES
IMPORTED
lOth 5th
Kayser's Zeltinger-
White Moselle Wine__ 1.75 3.00
Chilean Reisling-White
Rhine Wine - 1947 ______ $2.00 $3.50
Graves-G. Johanneton
& Cie-1940 _______________ __ 4.00
193 7 ------------------ 4.50
Chanson-
• Chablis St. Vincent______ 2.25 4.50
Pierre Fortier and Cie
Bordeaux Superieur __ _ 3.00
Barton and Guestier
Prince Blanc ________________ 1.50 2.75
Sauterne ______________________ 2.00 4.00
Graves ------------------------- -· 1.75 3.00
Chablis ------------------------ 2.50 4.00
Quien- Chablis ______________ 1.75 3.00
RED DINNER WINES
IMPORTED
Martini & Rossi-
Chianti Red __________________ 2.00 3.50
Martini & Rossi-
Chianti White _____________ __ _ 3.50
Medoc-Louis
Eschenauer, 1940__________ _ _ 4.00
St. Julien-Sichel &
Fils Freres, 1940__________ 2.00 3.50
St. Emilion-A&R Barriere
Freres, 1940 __________________ __ 3.00
Chanson-Pommard-
St. Vincent ----------·-·----- 2.75 5.00
Barton and Guestier
Macon Burgundy _________ 2.25 4.50
Prince Noir __________________ 1.50 2.75
Pommard ____________________ 2.75 5.00
Quien-Beaujolas ______________ 1.50 2.50
ROSE WINES
Chateau Ste. Roseline______ 2.00 3.25
Remy Pannier-
N ectarose ____ --------------·· 1. 7 5 2. 7 5
Remy Pannier-
Sparkling Nectarose____ 3.75 7.00
Vin Rose-Cruse _____________ 2.50
RED DINNER WINES
AMERICAN
Burgundy-Cresta Blanca,
Louis Martini, Christian
Bros. ------------------------------ 1.00 2.00
Burgundy - Claret-
Taylor's ________________________ 1.25 2.50
WHITE DINNER WINES
AMERICAN
Sauterne-Christian Bros.,
Cresta Blanca ________________ 1.00 2.50
Sauterne-Taylor's __________ 1.25 2.50
Sauterne-Tipo ______________ _ 2.00
Folly Blane-
Wente Bros. ________________ -- 2.50
Dry Semellion-
Wente Bros. ________________ 1.25 2.50
Chablis-
Wente Bros. ________________ 1.25 2.50
CHAMPAGNES
IMPORTED
Piper Heidsieck ______________ __ 10.00
Mumms, Extra Dry _________ 3.75 7.00
Celliers and Fils ______________ __ 8.00
Mumms Cordon Rouge____ 10.00
CHAMPAGNES
AMERICAN
Taylor ------------------------------ 2.50 5.00
Dumont (8 oz.) ________ 1.25 --
SPARKLING BURGUNDY
AMERICAN
Renault ---------------------------·· __ 5.00
Taylor ---------------------------- 2.50 5.00
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DELMONICo·s
1300 St. Charles Ave. RAymond 4937
New Orleans, Louisiana
