du. 9~u.t
NEW ORLEANS,
MENU A LA CARTE
,4~
Celery Hearts .25 Stuffed Celery .60 Queen Olives .30 Ripe Olives
Crab Meat Remoulade . 70 Crab Meat Ravigote . 70
Pineapple Juice .30 Shrimp Remoulade .60
Fruit Cocktail .50 Canape Lorenzo .60
Orange Juice .30
Shrimp Cocktail .50
Grapefruit Juice .30
Sardine Canape .40
Tomato Juice .30
.30
Creole Gumbo with rice .30 Turtle au Sherry .30 Consomme, hot or cold .25
Fried Soft Shell Crab, Sauce Tartare 1.00 Broiled Spanish Mackerel, Maitre d'Hotel .75
Broiled Sea Trout, lemon butter sauce .90 Broiled Red Snapper Steak 1.00
Flounder Meuniere 1.00 Jumbo Frog's Legs, Saute Meuniere 2.00
Broiled Pompano rJaitre d'Hotel or en Papillote 1.75 Filet of Trout Amadine 1.00
:-rresh Shrimp Creole with rice .80 Red Snapper Courtbouillon 1.00
Sirloin Steak 3. 50 Tenderloin Steak 3.50 Lamb Chops, broiled 1.75
Grilled Pork Chops, sauce Robert 1.50 Veal Chops with mushrooms 1.25
Broiled (or fried) half chicken 1.50 Chicken Saute Rochambeau or with mushrooms 1.50
Turkey ala King 1.00
French fried .20 Brabant .20
Au gratin .30
Roast Turkey with dressing & cranberry sauce 1.25
Julienne
Mashed
.25
.20
Hash brown
Boiled .20
.25 Lyonnaise .25
Green Peas .25 String beans .25 Asparagus .40 Spinach .25
Combination .40
Fresh fruit supreme .SO
Chicken .75
Ham .40
Egg .25
Tongue
Bacon
I
g~
Lettuce with Frencrb dressing . 35
Asparagus .50 Lettuce aux chapons .40
Shrimp or crab meat & mayonnaise
Sliced Tomatoes
Chef salad
.75
.30
.40
Chicken .80
Roast Beef (Cold)
1
Club .80 Cheese
.85 Roast Beef (Hot) 1.00
.30
.60
.30
Roquefort .40 Liederkranz .40 New York Cream .25 Swiss .40 American .25
[All cheeses are served with guava jelly]
~~
French pancakes with jelly .50 Caramel custard . 25 Ice cream
Baked grapefruit .35 Assorted pies .20 Compote of fruits .50
Coffee .10 Tea' .10 Milk .10
.20 Sherbet
Bananas & cream
.20
.25
,,
i'•
l'i
I~•
CelerJ Olives
Appeti!erst Shrimp Remoulade .50
Otster Cocktail .• 50
Fresh Fruit Cocktail .30
Tomato,Pi~eapple,Orange or Grapefruit Juice .• )0
Soup$: Split Pea au Croutons .20
Turtle au Sherry- .20
Hot or Cold Consomme .20
PRICE OF ENTREE INCLUDES FU!J4 DINNEa
· Broiled Pompano Maitre d' Hotel 2.25
Oysters Brochette on Toast ·2.25
Scallops Saute Meuniere 2.25
Grilled Flounder, Butter Sauce 2.25
Breast of Turkey a la Roohambeau 2.50
Hem Steak with Pineapple Rings 2.50
Smothered Chicken with Mushrooms 2,50
Broiled Lamp Chops with Bacon 3.00
K.C.Prime Ribs of Beef Au Jus 3.50
Veget~bles: Brabent Potatoes .20
String Beans .20
Salad: Green Salad with F~ncn Dr essing .25
Desserts: Cup Custard .20
BBked Apple with Cream .25
Boston Cream or Apple Pie .20
Vanilla or Chocolate Ice Cream .20
Fruit Compote .25
Peaches, Pears or Apricots .. 25
Stewed Prunes or Cherries a la Mode .25
Cheese with Jelly .50
Coffee, Tea or Milk .10
A LA CARTE SVGGE~TION§
K.C.Sirloin Steak with Potatoes 4.00
Dinner, Thursday March 4, 1948
INTERNATIONAL H 0 USE
is open to members and their guests daily excepting Sunday, 9 A. M. to 7:30 P. M.
Luncheon 11:30 to 2:30 Dinner Tuesday and Thursday nights only, 6 to 8:30
Ladies are welcome on Tuesdays and Thursdays from 4 'til 11, Saturdays 11 :30 A. M. 'til 3 P. M., when accompanied
or introduced by members, in the Dining Rooms and Lounge
II'! I
Apio Acietunas
Apertivos: Camaronas "Remoulade" .so
~ Coctel de Ostras .50
Coctel de Frutas .30
Joga de Tomate, de Pina, de Naranj a o de Toronj a .30
Sop as.: Caldo Calienta o Frio .20
Tortuga .20
Guisantes .20
EL PRECIO ES POR COMIDA COMPJ&TO
Pampano a la Parrilla 2,25
Ostras en Tostadas 2.25
Escalopas a la "Saute" Meuniere 2.25
Pescado a la Parrilla,Salsa de Mantequilla 2.25
Pave a la "Rochombeau" 2.50
Biftec de J amon ~ con Pin a 2.50
Pollo Est of ado y Hongos 2.50
Costillas de Carnero a la Pprrilla con Tocino 3.00
Costillas t, Au Jus11 3.50
Legumbress Papas Brabant .20
Habichuelas .20
Ensaladal Verduras con Salsa ·Franoesa ~ .25
Postres:. Pastel de Crema o de Manzana .20
Compota de Fruta .25
Duraznos,Peras o Alparicoques .25
Flan .20
Manzana con Crema .25
Helado de V ainilla o de Chocolate .-20
Ciruelas Pasas o Cerezas a la Moda .,25
Queso con J ale a .50
r
A LA QARTA ESI:E~IDADAS
Bit'tec con Papas 4.00
Cafe, Te o Leche .10
Comide de Juaves 4 de Marzo de 1948
") .
FACTS ABOUT INTERNATIONAL HOUSE
International House is the Mississippi Valley Organization dedicated +n w~:-ld
pe~ce, trad~ and underS.+an~ing.
Its World Trade Development Department brings thousands of buyers
together annually in mutually satisfactory two-way trade between the MidContinent
United States and the World.
Its Latin American Department welcomes thousands of visitors from below
the border, facilitating their visits to the United States.
Its Cunningham Memorial World Trade Reference Library provides information
on a wide range of subjects pertaining to international commerce
and industry.
Its luxurious dining roo~s, dignified meuanine and bar, spacious grand
hall and private offices are at the disposal of members and their guests in
carrying out their international business affairs.
International House is a home away from home, an office in a foreign
country, a place where strangers meet and become friends.
It is the "Good Neighbor Policy in Action."
