Commander's Palace restaurant menu

View Description

View PDF & Text

Download

small (250x250 max)

medium (500x500 max)

large ( > 500x500)

Full Resolution

PDF
Text

Text Search...

              1
2
3
4
5
..
6
7
u.ler$
~~
SUGGESTIONS
One-Half Dozen Oysters Bienville
STUFFED
FLOUNDER
Julienne Potatoes
Green Salad
Coffee
3.75
Turtle Soup
CRAB MEAT
IMPERIAL
Lettuce and Tomato Salad
Coffee
~
3.!)CJ
Crab Meat Lorenzo
TROUT
ALEXANDRA
White Wine
Asparagus Salad
Coffee
3.25
Shrimp Remoulade
SOFT SHELL
TURTLE STEW
Rice
Wop Salad
Coffee
3.75
Creole Gumbo
CHICKEN
CLEMENCEAU
Green Salad
Coffee
3.50
Shrimp Remoulade
COMMANDER'S
STEAK
Brabant Potatoes
Sliced Tomatoes
Coffee
3.75
Turtle Soup
SHRIMP
ORLEANS
Julienne Potatoes
Green Salad
Coffee
3.25
I ,
RELISHES AND APPETIZERS
Marinated Herring
Chilled Juices, Tomato or Fruit .
Imported Pate de Foie Gras
Assorted Hors d' oeuvres
Crab Meat Ravigote, Cold .
Stuffed Celery .
Shrimp Remoulade, a la Commander
Lump Crab Meat Cocktail .
Escargots Bordelaise .
Scalloped of Pan Roast (half dozen)
En Brochette (half dozen) .
Fried (half dozen)
Poulette (dozen)
OYSTERS
Rockefeller, Bienville or Kirkpatrick ( Yz dozen) .
Oyster Soup, New Orleans Style .
Creole Gumbo, Commander's
Turtle Soup au Sherry
Onion Soup au Gratin
Vegetable Soup .
SOUPS
SEAFOODS
Pompano en Papillote .
Pompano, Broiled
Pompano Pontchartrain
Pompano Meuniere
Fried Trout, Tartar Sauce .
Trout, White Wine or Marguery .
Trout Meuniere .
Trout Amandine
Trout Alexandra
Broiled or Fried Flounder
Lake Shrimp Creole, with Rice
Lake Shrimp Newburg or Mariniere
Crab Meat Newburg .
Crab Meat Imperial .
Lump Crab Meat au Gratin .
Soft Shell Crab (One)
Stuffed Flounder, Commander's .
Buster Crabs, Maitre d'Hotel (Two)
Florida Lobster, Stuffed, Thermidor or Newburg .
Florida Lobster, Broiled {Half) .
Broiled Lobster Tails .
Fried Frog Legs, Tartar Sauce (in season)
Soft Shell Turtle Stew
Fried Scallops
Shad Roe Saute with Bacon and Potatoes
Chicken and Spaghetti, Italienne .
Chicken Clemenceau .
POULTRY
Chicken Livers en Brochette or Financiere
Chicken Creole with Rice (Half)
Chicken, Broiled or Fried (Half)
Chicken en Papillote .
Turkey Rochambeau .
Hot Roast Turkey, Cranberry Sauce
1.00
.30
2.25-4.00
2.00
1.50
.90
1.00
1.35
2.75
1.00
1.00
.85
2.00
1.00
.60
.60
.75
.60
.35
3.00
2.50
3.50
2.75
1.50
2.00
1.60
1.85
2.50
1.50
2.50
2.25
2.50
2.50
2.50
1.00
2.00
2.25
2.25
1.50
2.50
2.50
2.25
2.00
2.50
2.50
2.50
2.00
2.50
1.75
2.50
3.25
2.50
-I
I
I
I
LUNCHEON SERVED 11:30 TO 3:00 • TABLE D'HOTE DINNERS SER'
Not Respon;ible for Lost A rticle,_r
I
STEAKS, CHOPS, OTHER MEATS
11
I'
II
I
'I
II
II
~II
t:
!I
I
i
j
'
:.,
New York Club Sirloin, Potatoes & Salad
Sirloin Steak or Filet Mignon
Lamb Chops, Broiled
Pork Chops, Grilled
Commander's Steak Plate, Potatoes & Salad
Chopped Steak, Grilled Onions
Meat Balls or Daube with Spaghetti
Sweet Breads with Mushrooms
Sweet Breads Financiere
Calf's Liver and Grilled Onions
Vienna Schnitzel
Breaded Veal Cutlet
Prime Rib of Beef with Creamed Potatoes
Rib Eye Steak
Marchand de Yin .
Mushroom
Financiere
Bearnaise
SAUCES
POTATOES
Au Gratin
Brabant
Lyonnaise
Hashed Brown
Commander's Brabant
Cauliflower au Gratin
Onions, French Fried
Asparagus, Drawn Butter
Creamed Spinach .
Broccoli, Drawn Butter
Brussels Sprouts
Green Peas
Stringless Beans
Mushrooms, Whole
Broiled Mushrooms with Bacon
Above With Hollandaise Sauce Extra
EGGS AND OMELETTES
Omelette, Spanish
Eggs St. Denis
Eggs Benedict
Eggs Sardou
SANDWICHES
Club Sandwich (2 Decks)
Lettuce, Bacon and Tomato .
Chicken Sandwich
Imported Swiss
Turkey Poulette
Corn Beef on Rye, Potato Salad
Broiled Ham on Toast
Roast Beef, Cold .
Grilled Cheese with Fruit Salad
R.VED 5:00 .to 9:30 • MINIMUM CHARGE 25¢ PER PERSON
'S Unless Checked
5.00
4.00
2.25
1.75
3.00
1.50
1.75
2.50
2.25
2.00
2.00
1.50
4.00
2.75
.75
.75
.50
.60 .
.50
.30
.40
.40
.50
.75
.50
.60
.40
.50
.50
.35
.35
.75
1.50
.25
1.50
1.50
1.50
1.50
1.35
.60
.85
.50
1.75
. 75
.60
.60
1.00
SALADS
Pineapple and Grated Cheese .
Alligator Pear (Half) , in Season
Commander's Wop
Stuffed Avocado with Chicken or Shrimp
Tomato, Stuffed with Chicken or Shrimp
Hearts of Artichoke
Green Salad
Asparagus Tips
Fruit Salad
Lettuce, French Dressing
Sliced Tomatoes
Watercress
Commander's with Shrimp
Chicken or Shrimp
Lump Crab Meat .
Artichoke Bottoms
Hearts of Palm
Stuffed Avocado with Crab Meat
Above Salads Served with Commcmder' s Dressing
Roquefort Dressing
Thousand Island Dressing
Vinagrette Dressing
Egg Dressing
Anchovy
COLD PLATES
K.C. Prime Rib of Beef, Potato Salad
Assorted Cold Cuts, Potato Salad
Cold Sliced Turkey, Potato Salad .
Artichoke Bottom, Egg Dressing
Meringue Glace
Caramel Custard
Cherries Jubilee
Commander's Parfait
Crepes Suzette
Sherbet or Ice Cream
Coupe St. Jacques
Fruit Jello
Cocoanut Snowball
DESSERTS
Bread Pudding and Rum Sauce
Baked Alaska
Peach Flambee
Mammy's Delight .
Swiss Cheese
Roquefort Cheese
Tea, Pot
Iced Tea
Hot Chocolate, Pot
Milk, Grade A
Orange Brulot (One)
Cafe Brulot
Iced Coffee
Coffee, Pot .
Coffee, Cup .
Cafe au Lait, Pot
Sanka, Pot
DRINKS
.75
.50
.75
1.50
1.25
.75
.50
.60
.50
.40
.40
.50
1.25
1.00
1.50
.75
.90
1.75
.40
.25
.25
.30
.30
3.50
1.50
2.25
1.25
.75
.30
1.25
.60
1.25
.30
1.00
.25
.60
.30
1.50
1.25
1.25
.50
.50
.15
.10
.25
.15
1.50
1.00
.15
.25
.10
.25
.25
I
'
I
.,
since 1880
TABlE JJ'HOTE DINNER
APPETIZERS: Choice of one
FRUIT COCKTAI~ NARilllATED HERRING
SHRIMP REMOU.&1DE TOfi1ATO JTJICE
ESCABECHE
SOUPS: Choice of one
TTJRT.rE AU SHERRY or SOUP DE JOUR
**************
- PRICE OF ENTREE DE/t!OTES PRICE OF DINliJER -
GRLLrED SA."LISBTJRY STEAK - HUDSO~T STY.TE-------------2. ?5
BROI0ED ROCK .LOBSTER TAI~S- DRAWfil BUTTER---------~3.?5
FILET OF LAT& TROUT SAUT'E - AUX-FBvES-HE11BES-.------3.00
BRO.[lED GULF FLOlTJlDEJ.q }f.:1ITRE D'HOTE~---------------2.. '/5
C.A.LF SWEET BREAD/J SA[JTE - ROTHSCHILDS-----.o~.--------4 .. 00
BROILED RED SA.lNON STEAK - AU -BEURRE JllOIR---------3. 00
FRIED DEEP SEA SCA.LWPES OJil '1'0/!.ST - TARTAR SATJCE---3. ?5
."LUMP CRABMEAT AU ... GRATIN E!tl CA.SSOROLE----··-----------3 (> ?5
BAKED SUGAR CUR~E'D HAM .; R4SI!t SAUCE - CANDIED YAM/J ... ;? ., '/5
HA.LF BROilED "-C::PRING CHICKE/Il Of..! TOAST -. NO/l!TABEL.W·---3 .. 00
ROAST P.l1-IME RIBS OF WESTER!'{ BEEF - ATJ-JUS----------4q25
BROILED BEEF TENDERLOIJ.l STEAl( - BETJRRE BO[JILLON----3.25
BROilED JR. STRIP (12oz.) SIRLOI/I.T STEAK -
ilTl-NAT[JRA."L-------4 ,25
BROilED SPRING LAMB CHOPS ON TOAST- MINT JEUY----3;.!30
FRIED SOFT SHEU CRAB - TARTAR SAUCE---------------2. ?5
ICE TEA
VEGETABlE
SA. "LAD
**************
COFFEE
POTATOES
DESSERT
or MI~K

you wish to report:

Your comment:

Your Name:

Submit

Cancel

...

Rating
Title	Commander's Palace restaurant menu
Restaurant	Commander's Palace
Location	1403 Washington Avenue, New Orleans, La
Cuisine	Creole
Subject	Restaurants--Louisiana--New Orleans--Menus
Description	Attached table d'hote menu inside
Language	eng
Source	5 p., 25 x 16.75 inches, Folder - Restaurants (Commander's Palace), Vertical Files, Louisiana Research Collection, Howard-Tilton Memorial Library, Tulane University, New Orleans, Louisiana
Repository	Howard-Tilton Memorial Library. Louisiana Research Collection.
Contact Information	larc@tulane.edu
Identifier	See 'reference URL' on navigation bar.
Rights	Physical rights are retained by the Louisiana Research Collection, Howard-Tilton Memorial Library, Tulane University, New Orleans, Louisiana.
Type	Text
Format	pdf
Object File Name	mn001038
Full text	1 2 3 4 5.. 6 7 u.ler$ ~~ SUGGESTIONS One-Half Dozen Oysters Bienville STUFFED FLOUNDER Julienne Potatoes Green Salad Coffee 3.75 Turtle Soup CRAB MEAT IMPERIAL Lettuce and Tomato Salad Coffee ~ 3.!)CJ Crab Meat Lorenzo TROUT ALEXANDRA White Wine Asparagus Salad Coffee 3.25 Shrimp Remoulade SOFT SHELL TURTLE STEW Rice Wop Salad Coffee 3.75 Creole Gumbo CHICKEN CLEMENCEAU Green Salad Coffee 3.50 Shrimp Remoulade COMMANDER'S STEAK Brabant Potatoes Sliced Tomatoes Coffee 3.75 Turtle Soup SHRIMP ORLEANS Julienne Potatoes Green Salad Coffee 3.25 I , RELISHES AND APPETIZERS Marinated Herring Chilled Juices, Tomato or Fruit. Imported Pate de Foie Gras Assorted Hors d' oeuvres Crab Meat Ravigote, Cold. Stuffed Celery. Shrimp Remoulade, a la Commander Lump Crab Meat Cocktail. Escargots Bordelaise. Scalloped of Pan Roast (half dozen) En Brochette (half dozen). Fried (half dozen) Poulette (dozen) OYSTERS Rockefeller, Bienville or Kirkpatrick ( Yz dozen). Oyster Soup, New Orleans Style. Creole Gumbo, Commander's Turtle Soup au Sherry Onion Soup au Gratin Vegetable Soup. SOUPS SEAFOODS Pompano en Papillote. Pompano, Broiled Pompano Pontchartrain Pompano Meuniere Fried Trout, Tartar Sauce. Trout, White Wine or Marguery. Trout Meuniere. Trout Amandine Trout Alexandra Broiled or Fried Flounder Lake Shrimp Creole, with Rice Lake Shrimp Newburg or Mariniere Crab Meat Newburg. Crab Meat Imperial. Lump Crab Meat au Gratin. Soft Shell Crab (One) Stuffed Flounder, Commander's. Buster Crabs, Maitre d'Hotel (Two) Florida Lobster, Stuffed, Thermidor or Newburg. Florida Lobster, Broiled {Half). Broiled Lobster Tails. Fried Frog Legs, Tartar Sauce (in season) Soft Shell Turtle Stew Fried Scallops Shad Roe Saute with Bacon and Potatoes Chicken and Spaghetti, Italienne. Chicken Clemenceau. POULTRY Chicken Livers en Brochette or Financiere Chicken Creole with Rice (Half) Chicken, Broiled or Fried (Half) Chicken en Papillote. Turkey Rochambeau. Hot Roast Turkey, Cranberry Sauce 1.00.30 2.25-4.00 2.00 1.50.90 1.00 1.35 2.75 1.00 1.00.85 2.00 1.00.60.60.75.60.35 3.00 2.50 3.50 2.75 1.50 2.00 1.60 1.85 2.50 1.50 2.50 2.25 2.50 2.50 2.50 1.00 2.00 2.25 2.25 1.50 2.50 2.50 2.25 2.00 2.50 2.50 2.50 2.00 2.50 1.75 2.50 3.25 2.50 -I I I I LUNCHEON SERVED 11:30 TO 3:00 • TABLE D'HOTE DINNERS SER' Not Respon;ible for Lost A rticle,_r I STEAKS, CHOPS, OTHER MEATS 11 I' II I 'I II II ~II t: !I I i j ' :., New York Club Sirloin, Potatoes & Salad Sirloin Steak or Filet Mignon Lamb Chops, Broiled Pork Chops, Grilled Commander's Steak Plate, Potatoes & Salad Chopped Steak, Grilled Onions Meat Balls or Daube with Spaghetti Sweet Breads with Mushrooms Sweet Breads Financiere Calf's Liver and Grilled Onions Vienna Schnitzel Breaded Veal Cutlet Prime Rib of Beef with Creamed Potatoes Rib Eye Steak Marchand de Yin. Mushroom Financiere Bearnaise SAUCES POTATOES Au Gratin Brabant Lyonnaise Hashed Brown Commander's Brabant Cauliflower au Gratin Onions, French Fried Asparagus, Drawn Butter Creamed Spinach. Broccoli, Drawn Butter Brussels Sprouts Green Peas Stringless Beans Mushrooms, Whole Broiled Mushrooms with Bacon Above With Hollandaise Sauce Extra EGGS AND OMELETTES Omelette, Spanish Eggs St. Denis Eggs Benedict Eggs Sardou SANDWICHES Club Sandwich (2 Decks) Lettuce, Bacon and Tomato. Chicken Sandwich Imported Swiss Turkey Poulette Corn Beef on Rye, Potato Salad Broiled Ham on Toast Roast Beef, Cold. Grilled Cheese with Fruit Salad R.VED 5:00.to 9:30 • MINIMUM CHARGE 25¢ PER PERSON 'S Unless Checked 5.00 4.00 2.25 1.75 3.00 1.50 1.75 2.50 2.25 2.00 2.00 1.50 4.00 2.75.75.75.50.60..50.30.40.40.50.75.50.60.40.50.50.35.35.75 1.50.25 1.50 1.50 1.50 1.50 1.35.60.85.50 1.75. 75.60.60 1.00 SALADS Pineapple and Grated Cheese. Alligator Pear (Half) , in Season Commander's Wop Stuffed Avocado with Chicken or Shrimp Tomato, Stuffed with Chicken or Shrimp Hearts of Artichoke Green Salad Asparagus Tips Fruit Salad Lettuce, French Dressing Sliced Tomatoes Watercress Commander's with Shrimp Chicken or Shrimp Lump Crab Meat. Artichoke Bottoms Hearts of Palm Stuffed Avocado with Crab Meat Above Salads Served with Commcmder' s Dressing Roquefort Dressing Thousand Island Dressing Vinagrette Dressing Egg Dressing Anchovy COLD PLATES K.C. Prime Rib of Beef, Potato Salad Assorted Cold Cuts, Potato Salad Cold Sliced Turkey, Potato Salad. Artichoke Bottom, Egg Dressing Meringue Glace Caramel Custard Cherries Jubilee Commander's Parfait Crepes Suzette Sherbet or Ice Cream Coupe St. Jacques Fruit Jello Cocoanut Snowball DESSERTS Bread Pudding and Rum Sauce Baked Alaska Peach Flambee Mammy's Delight. Swiss Cheese Roquefort Cheese Tea, Pot Iced Tea Hot Chocolate, Pot Milk, Grade A Orange Brulot (One) Cafe Brulot Iced Coffee Coffee, Pot. Coffee, Cup. Cafe au Lait, Pot Sanka, Pot DRINKS.75.50.75 1.50 1.25.75.50.60.50.40.40.50 1.25 1.00 1.50.75.90 1.75.40.25.25.30.30 3.50 1.50 2.25 1.25.75.30 1.25.60 1.25.30 1.00.25.60.30 1.50 1.25 1.25.50.50.15.10.25.15 1.50 1.00.15.25.10.25.25 I ' I., since 1880 TABlE JJ'HOTE DINNER APPETIZERS: Choice of one FRUIT COCKTAI~ NARilllATED HERRING SHRIMP REMOU.&1DE TOfi1ATO JTJICE ESCABECHE SOUPS: Choice of one TTJRT.rE AU SHERRY or SOUP DE JOUR ************ - PRICE OF ENTREE DE/t!OTES PRICE OF DINliJER - GRLLrED SA."LISBTJRY STEAK - HUDSO~T STY.TE-------------2. ?5 BROI0ED ROCK.LOBSTER TAI~S- DRAWfil BUTTER---------~3.?5 FILET OF LAT& TROUT SAUT'E - AUX-FBvES-HE11BES-.------3.00 BRO.[lED GULF FLOlTJlDEJ.q }f.:1ITRE D'HOTE~---------------2.. '/5 C.A.LF SWEET BREAD/J SA[JTE - ROTHSCHILDS-----.o~.--------4.. 00 BROILED RED SA.lNON STEAK - AU -BEURRE JllOIR---------3. 00 FRIED DEEP SEA SCA.LWPES OJil '10/!.ST - TARTAR SATJCE---3. ?5."LUMP CRABMEAT AU... GRATIN E!tl CA.SSOROLE----··-----------3 (> ?5 BAKED SUGAR CUR~E'D HAM.; R4SI!t SAUCE - CANDIED YAM/J... ;?., '/5 HA.LF BROilED "-C::PRING CHICKE/Il Of..! TOAST -. NO/l!TABEL.W·---3.. 00 ROAST P.l1-IME RIBS OF WESTER!'{ BEEF - ATJ-JUS----------4q25 BROILED BEEF TENDERLOIJ.l STEAl( - BETJRRE BO[JILLON----3.25 BROilED JR. STRIP (12oz.) SIRLOI/I.T STEAK - ilTl-NAT[JRA."L-------4 ,25 BROilED SPRING LAMB CHOPS ON TOAST- MINT JEUY----3;.!30 FRIED SOFT SHEU CRAB - TARTAR SAUCE---------------2. ?5 ICE TEA VEGETABlE SA. "LAD ************ COFFEE POTATOES DESSERT or MI~K

Find results with:

Searching collections:

Home Commander's Palace restaurant menu

Commander's Palace restaurant menu

Description

Tags

Comments