Arnaud's restaurant menu

              THE RICHELIEU BAR
Our Own Creations Printed in Maroon
Sparkle Jubilee Germaine 2.25 with glass
Martini 90 Manhattan 90 Old Fashioned 90 Whiskey Sour 90 Queen Elizabeth 1.00 Pink Lady 1.00
Maiden's Blush 1.00 Prince Ferdinand 1.10 Arnaud's Special 90 Daiquiri Regular 90 Jubilee 90
Bacardi 1.00 Absinthe 90 Side Car 1.25 Stinger 1.25 Frozen Daiquiri 1.25 Beauty and the Beast 1.25
Alexander 1.25 Germaine Special 1.25 Champagne 1.25 Ambrosia 1.25 Brandy Alexander 1.60
French 1.25 Absinthe (Imported 136 proof) 1.50 Bloody Mary 1.00 Cocktail of the South (Peter Rabbit 1.25
Black Russian 1.50 Salty Dog 1.00 Child's Special 45
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Bonded Whiskey 1.00 Blended Whiskey 90 Gin 90 Vermouth 90 Dubonnet 90 Irish Whiskey 1.00
Scotch Whiskey 1.00 Canadian Whiskey 1.00 Rum 1.00 Vermouth Mixed 1.00 Brandy (Apple Jack) 1.25
Tequila 1.00 Vodka 1.00
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Gin Fizz (Orleans) 1.10
Singapore Sling 1.00
Vermouth & Dubonnet 1.00
Gin Fizz (Golden) 1.10 Gin Rickey 1.00 Golden Collins 1.00 Tom Collins 1.00
Whiskey Toddy 1.00 Cassis & Vermouth 1.00 Milk Punch 1.00 Zombie 1.50
Royal Mint Julep 1. 15 Grasshopper 1.00 Grasshopper Special 1.10
Pink Squirrel 1.50 Maiden's Tit 1.50
Apricot Brandy 1.25 Anisette 1.10 Cherry Brandy 1.25 Triple Sec 1.25 Kummel 1.10
Creme de Cacao 1.10 Black Berry Brandy 1.25 Creme de Cafe 1.10 Forbidden Fruit 1.10
Drambuie 1.50 Cherry Heering 1.50 Creme de Bananes 1.25 Eau de Vin Danzig (Goldwasser) 1.25
Calvados Apply Brandy 1.25 Creme de Menthe White or Green 1.10 Creme Yvette 1.25 Benedictine 1.40
Benedictine & Brandy 1.40 Chartreuse Green or Yellow 1.50 Parfait Amour 1.10 Curacao 1.10
Creme de Cassis 1.10 Kahlua 1.50 Cointreau 1.10 Creme de Noyaux 1.10 Grande Marnier 1.50
Kirchwasser 1.10 FiorD'Aipe 1.50 OuzoGreekliqueur 1.50 Galliano 1.50 lrishCoffee 1.60
Metaxa Greek Liqueur 1.50 Strega 1.50
Irish Mist 1.50 Tia Maria 1.50
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Cognacs 1.25 Armagnac Legendaire (50 yr.) 2.60 Hennessy X.O. 2.75
Martell Cordon Bleu 2.50
Courvoisier (Special) 2.75
Pousse Cafe (Three colors) 1.75
Cafe Brulot 1.50
Pousse Cafe (Five colors) 2.00
Orange Brulot (en Corbeille) 1.75
Pousse Cafe (Seven colors) 2.25
Brulot Diplomate 2.25
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Sherry (Amontillado) 1.00 Sherry (Sandeman) 1. 00 Sherry (Dry Sack) 1. 00
Akvavit 90 Port (Dry Humor) 1.00 Port (Sandeman)
Sherry Bristol Cream
1.00
1.00
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WHITE
Sauternes (sweet or clry)
Chablis (dry)
Rhine (medium dry)
Riesling (clry)
Chianti
Caber net
Claret
Burgundy
Chianti
Rose
Prince Noir
Champagne
RED- ROSE
Champagne Blanc cle Blancs
Sparkling Burgundy (Reel)
BOT.
3.50
3.50
3.50
3.50
3.50
~
2.00
2.00
2.00
2.00
2.00
4.50 2.50
3.50 2.00
3.50 2.00
3.50 2.00
3.50 2.00
4.50 2.50
9.50 5.00
10.00 5.25
9.50 5.00
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ROSE WINES
Lancers, Rose (Portugal)
Italian Rose
French Rose
Dr"'"''~ w. .. ~-
Marquis de Risco/ (Red)
Rioja (Recl) Rase-Chablis
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7.00 3.75
5.50 3.00
5.50 3.00
5.00
5.00
2.75
Chianti (White) 5.00 2.75
2.75
4.25
4.25
Chianti (Recl) 5.00
Asti Spumanti (Sparkling) White &Red 8.00
Lacrima Christi (Sparkling) 8.00
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Vino Unclurraga (Reel or White) 5.00 2.75
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REGIONAL WHITE
Graves (medium dry) 5.50 3.00
Barsac (medium) 5.50 3.00
Sauternes (sweet) 5.50 3.00
Haut Sauternes (very sweet) 6.50 3.50
Chateau Bottlings
Chateau La Dame Blanche
(medium dry) 7.00 3.75
Chateau d'Yquem-Lur Saluces
(very sweet) 75.00 7.75
Chateau Oliver Graves 6.00 3.25
Chateau Voigny 6.00 3.25
REGIONAL RED
Mecloc
St. Julien
St. Emilion
Margaux
Prince Noir
Chateau La Garde
Chateau Pontet Canet
Chateau Bottlings
Chateau Margaux Grand Cru
Chateau Lafitte Rothschild
Chateau Haut Brion
Chateau Latour Granc/e Cru C/asse
Chateau Mouton Rothschild
6.00 3.25
6.00 3.25
6.00 3.25
6.00 3.25
6.00 3.25
8.00 4.25
71.00 5.75
26.00 (1966)
28.00 (1964)
28.00 (1964)
36.00 (1966)
75.00 (1959)
26.00 (1966)
50.00 (1959)
30.00 (1964)
30.00 (1966)
50.00 (1959)
32.00 (1964-66)
60.00 (1959)
Yonne and Cote D'Or (Northern Burgundy)
WHITE
Chablis (clry)
Pouilly Fuisse(dry)
Meursault (clry)
Puligny Montrachet (clry)
Batarcl Montrachet
Montrachet
Pommarcl
Beaune
Nuits St. Georges
Chambolle Musigny
Gevrey Chambertin
Chambertin
Romanee Conti
Richebourg
La Toche
RED
BOT.
7.00
7.00
7.50
7.50
12.50
25.00
~
3.75
3.75
4.00
4.00
6.75
12.00 6.50
7.50 4.00
9.50 5.00
12.00
9.00 4.75
20.00
100.00
32.00
45.00
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(Maeonnais-Southern Burgundy)
RED
Macon
Beaujolais
Moulin A Vent
5.50 3.00
5.50 3.00
5.50 3.00
6r"''""'"-' """'~· RED
Cold Duck
Chanson
Sichel
Cruse
Reel Cap
9.50
70.00
70.00
70.00
72.00
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RED
5.00
5.25
5.25
5.25
6.50
Chateauneuf clu Pope 7.00 3. 75
Vins de Loire
Vouvray 6.00
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WHITE
Riesling (clry) 6.50 3.50
Traminer (clry) 7.50 4.00
Gewurtztraminer 7.50 4.00
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WHITE
Bernkasteler
Piesporter (clry)
Zeltinger
Bernkasteler Doctor Auslese
Zeller Schwarze Katz
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WHITE
Ruclesheimer-Schlossberg
Johannisberger
Niersteiner
Schloss Johannisberger
Liebfraumi lch
Liebfraumilch Auslese
Schloss Johannisberger Cabinet
Auslese
6.50
6.50
8.00
22.00
5.50
7.50
7.50
5.50
8.50
8.50
11.00
24.00
3.50
3.50
4.25
3.00
4.00
4.00
3.00
4.50
4.50
6.00
As vintages are subject to change, please consult your waiter or wine steward, what vintages are available.
Note: There is no such thing as a clry Sauterne. But as some of the wine growers here choose to make a so-called Dry
Sauterne, we are pleased to list it, as the American taste today seems to lean toward Red and White dry wines.
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HIS MAJESTY "THE KING OF KINGS"
VARIETY
G. H. Mumm Cordon Rouge Brut
G. H. Mumm Extra Dry
Bollinger Brut
Lanson Brut
Louis Roederer Brut
Moet & Chandon Dry Imperial
Moet & Chandon-Cuvee Dom Perignon Epernay
Piper Heidsieck Brut
Pol Roger Brut Special
Veuve Clicquot Brut
Charles Heidsieck Brut
T attinger "La Francoise " Brut
T attinger Blanc de Blancs Brut
ARNAUD CELLAR
BOT.
16.50
15.00
16.50
16.50
16.50
16.50
25.00
16.50
16.50
16.50
16.50
15.00
22.00
~BOT.
8.75
7.50
8.75
8.75
8.75
8.75
8.75
8.75
8.75
8.75
Please consult the waiter or Wine Steward about these vintages
Buclweiser
Schlitz
Jax
Fa/stall
Dixie
Heinelcen's
Munich Lowenbrau (Imported)
Millers
60
60
50
50
50
1.00
1.00
60
Canacla Dry Ginger Ale
C/icquot Club Socla
Canada Dry .Club Socla
Splits
35
Splits
50
50
A WIDE CHOICE OF CIGARS AND CIGARETTES
SHOULD YOU HAVE ANY REASON FOR COMPLAINT
WE WOULD APPRECIATE VERY MUCH YOUR REPORTING IT TO THE HEAD WAITER OR OFFICE
TRADITION SAYS:
"Red Wines with meats. White Wines with seafood and fowl. Champagne with dessert or throughout
dinner'. But you may order any wine you wish with any course, according to your taste.
l
I
THE RICHELIEU DINING ROOM
Our Own Creations Printed in Maroon
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Shrimp Arnaud 1.35 Shrimp Cocktail 1.35 Shrimp Canape a Ia Irma 1.90 Shrimp Canape a Ia Irma Anchovies 2.00
Crab Meat Canape 1.90 Crab Meat Canape with Anchovies 2.00 Crabmeat Cocktail 1.90
Caviar Canape 4.25 Iced Lake Shrimp 2.10 Iced River Shrimp and Crayfish (in season) 2.50 Oyster Cocktail 1.35
Queen Olives,· Green or Ripe 1.00 Stuffed Olives 1.10 Stuffed Egg . 1.00 Sardines Imported 1.85
Stuffed Celery Roquefort Cheese 1.25 Pate de Foie Gras (Strasbourg, France) 3.75 Avocado Romanoff 4.85
Heart of Artichoke en Surprise 3.10 Anti Pasto per tin 1.90
Raw, Half Shell (}}doz.) 1.45
Scalloped(}} doz.) 1.75
Rockefeller (Y2 doz.) 2.00
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Fried (Y2 doz.) 1.75 Mornay (}}doz.) 1.90
Bienvi lie (Y2 doz.) __ 2.00 Brochette (Yl doz.) 2.25
Meuniere (Y2 doi.) 2.00 Mariniere (one dozen) 3.75
Simpson (Y2 doz.) 2.90
{Pl>tAjCS
Poulette (one dozen) 3.75
Suzette (Yl doz.) 2.40
Americaine (Yl doz.) 2.90
Soup du Jour 65 Consomme, Hot or Frappe 75 Oyster Soup (Y2 doz.) 1.60 Oysters Stewed in Cream (Yl doz.) 1.75
Creole Gumbo 95 Chicken Gumbo 1.10 Cream of T ornato or Asparagus 95 Onion Soup au Gratin 1.00
Water Cress Soup 1.50 Turtle 1.25 Crayfish Bisque (in season) .1.65 Bouillon over the Rocks 95
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Bouillabaisse 4. 90 Escargots Bourguignonne 4.25
Red Snapper Chambord for two persons (One day's notice) 10.60 - 5.75 for each added person
FILET OF TRUITE Meuniere 2.75 Amandine 3.50 Marguery 3.75 Vendorne 3.75 White Wine 4.50
FILET OF RED FISH Broiled 3.35 a Ia Creole 3.75 Court-bouillon 3.75 Au Gratin 3.75 Mariniere 3.85
With Crab Meat Saute 5.25 Hollandaise 4.25
POMPANO Broiled 3.95 Berey 4.15 Meuniere 4.15 Amandine 4.40 Papillote 4.40 Pontchartrain 5.75
Pontchartrain Meuniere 5.90 Pontchartrain Amandine 6.00 Bouillabaisse de Pompano Madelon 6.75
FLOUNDER Broiled 3.00 Stuffed 4.75 Meuniere 3.75 Colbert 4.00 Matelote 3.75
LAKE SHRIMPS a Ia Creole with Rice 3.35 Mariniere 3.60 Newburg 3.60 Maurepas 3.60 Poulette 3.85
Shrimp Brochette 3.85
CRAB MEAT Au Gratin 4.40 Monaco 4.65 Newburg 4.75 Mariniere 4.65 Poulette 4.90
Ravigotte Cold or Hot 4.75 Soft Shell Crabs, Tartar Sauce 4.25 Busters Broiled or Fried, Tartar Sauce 4.25
Stuffed Crab a Ia Diable or Plain 3.25
LOBSTERS Broiled or Cold (Y2) 4.90 Newburg 5.30 A I' Arnericaine (Y2) 5.90 Coquille 4.90 Thermidor 5.50
Sarah Bernhardt 5.00
FROG LEGS, Tartar Sauce 4.50 Saute 4.75 Meuniere 4.85 Bordelaise 4.85 Cepes Bordelaise 6.75
Richelieu 6.75 Poulette 5.50 Clemenceau 6.25
NOTHING SERVED UNDER $1.00 PER PERSON
Our Own Creations Printed in Maroon
Shirred 1. 90 A Ia A Ia Tripe 1.90
Portugaise 2.40
Bordelaise 2.40
Scrambled 1.65
Mira beau 2. 90
Benedict 2. 90
Purgatoire 2.15
Sardou 3.65
St. Denis 2.90
A Ia T urque 2.65
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Purgatoire 2.15 Portugaise 2.15 Sp anis h 2. 15 Bo nne Femme 2· 15 Chicken Livers 3.25
Onions 1. 90 Water Cress 2.40 Crab Meat 3.25 Oysters 2.65
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CHICKEN Fried or Broiled (Yl) 2.75 Meuniere (Y2) 3.00 Meuniere Fresh Mushrooms (Yl) 3.75 Clemenceau (Y2) 4.00
Orleanaise (Yl) 3.15 A Ia Creole and Rice (Yl) 3.50 Bostonian (Y2) 3.50 Cepes Bordelaises (Y2) 4.75
Fresh Mushrooms Madere (Y2) 4.75 Victoria (Y2) 4.75 Financiere (Y2) 4.75 Derrico (Yl) 3.75
A Ia Forte (Yl) 3.50 Bonne Femme (Y2) 4.00 Au Yin Rouge (Y2) 4.00 Maison d'Or (Y2) 4.00
A Ia King (Y2) 3.25 Papillote (Y2) 3.75 Rizotto Fruits de Mer (Y2) 4.75 Cocotte (Yl) 3.85 Bordelaise (Y2) 3.65
Hongroise (Y2) 3.75 Marchand de Yin (Yl) 4.15 Chasseur (Yl) 4.15
Montaubon (Y2) 4.50 Milanaise (Y2) 4.65 Rochambeau 4.25
Chicken Fricassee a Ia Germaine 4.25
Squab Crapaudine or Bacon 5.15
Supreme Volaille En Pa~illote 4.00
Squab Broiled or Roasted 4.75 Squab Cocotte or Casserole 5.75
Turkey Rochambeau 4.00
Roast Turkey Cranberry Sauce 3.15 -with dressing 3.75
Rock Cornish Game Hen Flambee, Twelfth Night (Wild Rice Dressing-Pate de Foie Gras) 12.25
Rock Cornish Game Hen 4.75 -Chasseur 6.00 Rock Cornish Game Hen Chasseur with Wild Rice 8.75
6t~~~-
FILET Mignon or Tenderloin 7.00 Bordelaise 7.50 Marchand de Yin 7.75 Clemenceau 8.00 Bernaise 8.00
Anchovy Butter 7.50 Fresh Mushrooms 8.00 Casserole 7.75 Cocotte 7.75
Financiere 8.20 Fresh Mushrooms Madere 8.20 Momas 7.75 Cepes Bordelaise 8.20 Onions Fondus 7.75
Orleanaise 7.75 · Chateaubriand 8.00 Richelieu 8.20 Montaubon 8.20
Sirloin Steak Plain 6.75 Steak a Ia Tartar 7.25 Steak a Ia Tarnerlan 8.05 Hamburger Steak Onion Sauce 4.50
Club Steak Plain 5.75 Plank Steak 12.25 Hamburger Steak 4.15
LAMB CHOPS Broiled (2) 5.20 Milanaise (2) 6.20 Mirabeau (2) 6.00 Fresh Mushrooms Madere (2) 7.00
Financiere (2) 7.20 Papillote (2) 7.00 Hongroise (2) 6.50 Double Lamb Chop Broiled (1) 6.50
Lamb Chops Hawaiian with Rum Flambee (2) 8.15 Maison d'Or 6.50
PORK CHOPS Plain (2) 3.75 Hongroise (2) 4.05 Single Chop 2.05 extra
VEAL CHOP Broiled (1) 3.50 Spaghetti Milanaise (1) 4.50 Mirabeau (1) 4.25 Fresh Mushrooms Madere (1) 5.00
Financiere (1) 5.00 Papillote (1) 5.00 Hongroise (1) 5.00 Veal Cutlet Tomato Sauce (1) 4.00
Veal Cutlet Bonne Femme 4.15 Veal de Maintenon Marchand de Vin 4.75 Double Veal Chop 6.50
(PI~ts fl:>avcrs
CHICKEN LIVERS Saute 3.50 Cocotte 4.00 Bordelaise · 4.00 Chambertin 4.50 Br oc he tte 5. 00
Clemenceau 4.50 Mushrooms 4.85 Financiere 5.00
CALF LIVER Broiled or Fried 4.00 Bordelaise 4.50 Cepes Bordela1'se 5.25 On'1 on Fo n du s 4. 25
SWEETBREADS Fried or Broiled 4.00 Brochette 5.00 Chambertin 5.00 Tripe a Ia Mode de Caen (to order) 5.15
FRESH MUSHROOMS Stuffed 4.00 Gril'led 4.00 Mirabeau 4.00
SPAGHETIIItalienne 2.60 With two meat balls 3.50 With one-half Chicken 4.50 Spaghetti Milanaise 4.75
Spaghetti Milanaise with two Meat Balls 4.50
Ham Steak Hawaiian, Sweet Potatoes, Champagne Sauce a Ia Germaine 5.00
Welsh RarebBe it f 3F.~IO T' I E C I Brochette Monte Carlo 5.15
e 1 et 1ps a a ugene en assero e with Noodles (One hour notice) 5.00
THE COUNT'S ROOM
Our Own Creations Printed in Maroon
French Fried 70 Brabant 70 Julienne 75 Demi-Julienne 75 Saute 70 Lyonnaise 80 Rissolee 75
Boiled or M~shed 65 Cottage Fried 85 Hash Cream au Gratin 90 Hash Brown 80 Baked 95
Hash Brown O'Brien 90 Candied Yams 80 Soufflee 1.35
V,j~t~Mu
Asparagus in Butter 1.45 Asparagus Hollandaise 2.05 Tomatoes Broiled or Au Gratin 1.35 Creamed Spinach 1.20
Brussels Sprouts Sautes 1.60 Brussels Sprouts Hollandaise 2.05 Cauliflower, Cream Sauce 1.70
Caul if lower with Butter or Mayonnaise 1.70 Green Peas 1.05 Green Peas a Ia Francoise 1.45 Stewed Corn 1.20
Corn Saute 1.20 Corn on Cob (in season) 95 Broccoli in Butter 1.45 Broccoli Hollandaise 2.05
Artichokes Hot or Cold 1.70 Artichokes Hollandaise 2.20 Carrots, Plain or Sautee 85 Carrots Chantilly 95
Succotash 1.05 String Beans 1.05 Fried or Grilled Eggplants 1.35 Wild Rice
Lima Beans 1.05 French Fried Onions 1.35
6~1~~~
HEARTS OF LETIUCE 90 Fatiguee 1.00 Chapon 1.00 Faucon 1.05 And Tomatoes 1.20
Roman Dressing 1.35 1000 Island Dressing 1.20 Russian Dressing 2.35
Salade Regence 1.85 Potato Salad 90 Shrimp Salad 2.60 Lobster Salad 3.75
Water Cress a Ia Germaine 1.75
MIXED Salad 1.00 Faucon 1.25 Chapon 1.20 1000 Island Dressing 1.40 Chef Salad 1.60
Giant Asparagus Tips 1.50 Heart of Palms 1.95 Salad Cavour 2.20 Crab Meat Salad 3.35
Avocado Salad or Half Avocado 1.10 Tomato Salad 1.00 Chicken Salad 1.85 Fruit Salad 1.60 Fruit Plate 3.00
c~~~-~
Liederkranz Guava Jelly 95 Philadelphia Guava Jelly 95 Swiss Guava Jelly 80
Danish Blue Roquefort Guava Jelly 1.10 Camembert Guava Jelly 95 Guava Jelly 70
Gruyere Guava Jelly 95
Cheese Cake 75
Roquefort Cheese a Ia Oscar 1.35 - with Rum 2.00
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Crepe Suzette Arnaud (1) 2.40 Crepe Suzette Parisienne (2) 2.50 Crepe Suzette Marquise (2) 2.60 Ice Cream 75
Coupe St. Germaine 1.70 Apple Pie Brandy Sauce l.OO Sabayon Villeroy 1.50 Baba au Rhum 2.25
Pudding American with Custard Sauce 90 -with Rum Sauce 1.00 -with Brandy Sauce 1.15
Apple Pie Flambee a Ia Magdalene 2.35 Baked Alaska (individual) 3.00 Soufflee au Chocolat 3.00
Peach Melba 1.40 Omelette Au Rhum 2.50
Monts d' Amour Rosa Iinde 2.35 Cup Custard 85 Pineapple Flambee a Ia Marie 2.40 Cherry Jubilee 2.35
Pineapple and Louisiana Yams Flambee a Ia Germaine 2.40 French Pastry 80
Omelette Soufflee 3.00 Omelette Supreme Soufflee 4.00 -for each additional person 2.25 Parfait ~ Ia Arnaud 1.85
Peach Flambee, Mary Margaret McBride 3.00
Cafe Noir or Cafe au Lait 30 Iced Coffee 25 Coffee a Ia Creme 35 Tea, Hot or Iced 30 -with Cream 35
Milk 35 Hot Chocolate 60
TO OUR GUESTS
Some of the names in this menu will probably puzzle you. They
are the names of dishes belonging to what we call "La Cuisine
Classique", as expounded by great chefs, past and present. We
cannot change them. Arnaud waiters will gladly tell you what they
constitute.
Customs and modes of living change with the passing of time. The
Art of Cooking will inevitably follow the same trend. Very com-mendably,
we do not eat half of what we ate in the past. Our tastes
are more exacting. And the chefs of tomorrow will probably, with­out
changing the fundamental culinary principles created by the
past masters, evolve an Art of Cooking more simple, more scien­tific,
more precise, in keeping with the tendencies, changes and
needs of the times. But why worry. let us appreciate and enjoy
now its subtle, savoring, satisfying goodness.
NOT RESPONSIBLE FOR LOST ARTICLES UNLESS CHECKED AT DESK
~ 'I"' •
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-·
ARNAUD'S
ENTRANCE TO THE RICHELIEU ROOM
II
The Art of Cooking is an art to be proud of. It is the soul of Festivity at all times and to all
ages. Corneille, the great Classic, once exclaimed in an ecstasy of well being, after a good dinner:
"II y a font de maitresses . II n'y a qu'un diner."
Corneille was, we have no doubt, a dilettante in food, but was he not reflecting the placidity of old age
when he paraphrased so lightly upon the masterpiece and Pride of the Creation
"'Quof homines, tot sententiae."
America11s are prone to forget, in the ultra-rapidity and super-activity of modern life, trying to crowd
eighty seconds of toil into one minui\e' s time, that eating should be a pleasure, not a task to get
over with in a hurry.
A dinner chosen according to one's needs, tastes and moods, well prepared and well served, is a joy
to all senses and an impelling incentive to sound sleep, good health and long life. Therefore, at
least once a day, preferably in the cool and quiet of the evening, one should throw all care
to the winds, relax completely and dine leisurely and well.
"Au revoir, mes am is! Je vais vivre et diner en sage."
801-825 Bienville Street
Main Dining Room, 523-5433
Richelieu Room Call
--Arnaud Cazenave
Main Dinning Room or 524-3114
Grill, 523-8058
Second Floor, 523-8862
New Orleans, La.