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SUGGESTIONS
One-Half Dozen Oysters
Bienville
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Julienne Potatoes
Green Salad
Coffee
3.75
Turtle Soup
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Lettuce and Tomato Salad
Coffee
3.50
Crab Meat Lorenzo
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Asparagus Salad
Coffee
3.50
Shrimp Remoulade
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Rice
Wop Salad
Coffee
3.75
Creole Gumbo
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Green Salad
Coffee
4.00
Shrimp Remoulade
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Brabant Potatoes
Sliced Tomatoes
Coffee
3.75
Turtle Soup
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Julienne Potatoes
Green Salad
Coffee
3.25
Green or Ripe Olives .40
Marinated Herring 1.00
Shrimp Remoulade 1.00
Lump Crab Meat Cocktail 1.50
Escargots Bordelaise 2.75
Crab Fingers with Cocktail Sauce 1.00
Hearts of Celery .50
Stuffed Celery .90
Assorted Hors d'oeuvres 2.00
Crab Meat Ravigote 1.75
Imported Pate de Foie Gras 2.25-4.00
Imported Caviar 3.50
Scalloped or Pan Roast (Doz.) 2.00 Paulette (dozen) 2.00
Fried (half dozen) .85 Rockefeller, Kirkpatrick 1.00
Bienville (with Bacon, Shrimp, Mushrooms) 1.00
Creole Seafood Gumbo .60
Turtle Soup au Sherry .75
Pompano A man dine 3.00
Speckled Trout, Fried or Meuniere 1.60
Trout Alexandra (with Shrimp, Lobster,
Mushrooms, Wine) 2.50
Crab Meat au Gratin or Newburg 2.50
Broiled Lobster Tails 2.50
Crab Meat Imperial 2.50
French Onion Soup au Gratin .60
New Orleans Style Oyster Soup .75
Soft Shell Crab 1.00
Trout Amandine 1.85
Stuffed Flounder, Commander's 2.00
(with Shrimp and Crabmeat)
Broiled Red Fish Steak 1.60
Fried Frog Legs (in Season) 2.50
Soft Shell Turtle Stew 2.25
(with Brandy, Bacon, Mushrooms)
Chicken and Spaghetti 2.50
Chicken Livers en Brochette
or Financiere 2.00
Half Chicken, Broiled
or Fried 1.75
Turkey Rochambeau 3.25
Chicken Bonne Femme 2.75
Chicken Clemenceau 2.75 Hot Roast Turkey,
Chicken en Papillote 3.00 with Cranberry Sauce 2.50
Sirloin Steak 4.00 Rib Eye Steak 2.75
Tenderloin Steak 4.25 Prime Rib of Beef with Creamed Potatoes 4.00
Lamb Chops Supreme 3.50 Chopped Beef with Grilled Onions 1.50
(with Strip Bacon) Porterhouse, 30 oz. (for 2) 7.50
New York cut Sirloin with Pqtatoes and Salad 5.50
Commander's Steak Plate (Served with Potatoes and Salad) 3.00
Marchand de Vin .75
Mushroom .75
Financiere .75
Bordelaise .75
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Au Gratin .50
Baked .50
Lyonnaise .40
Hashed Brown .40
Commander's Brabant .60
(Fried with Bordelaise)
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Hearts of Palm 1.00
Onions, French Fried .50
Asparagus, Drawn Butter .60
Creamed Spinach .40
Broccoli, Drawn Butter .50
Green Peas .35
Stringless Beans .35
Mushrooms, Whole .75
Above with Hollandaise Sauce .25 extra
Pineapple with Grated Cheese .75
Avocado .50
Commander's Wop .75
Stuffed Avocado with Chicken or Shrimp 1.75
Hearts of Artichoke .75
Green Salad . , .50
Asparagus Tips .75
Lettuce and Tomatoes .60
Watercress .50
Commander's with Shrimp 1.25
Lump Crab Meat 1.50
Artichoke Bottoms, Egg Dressing 1.25
Hearts of Palm 1.00
Stuffed Avocado with Crab Meat 2.00
Brown Derby 1.75
Above Salads Served with Commander's Dressing
Roquefort .40
Thousand Island .25
V inagrette .35
Egg .35
Anchovy .35
Coupe de Menthe 1.50
Meringue Glace .75
Caramel Custard .35
Cherries Jubilee 1.25
Commander's Parfait .60
with Fruit and Port Jf/ ine
Crepes Suzette 1.25
Sherbet or lee Cream .35
Coupe St. Jacques 1.00
Fruit J ella .30
Cocoanut Snowball .60
Bread Pudding and Rum Sauce .40
Baked Alaska 1.50
Peach Flambee 1.25
Mammy's Delight 1.25
Tea, Pot .15
Iced Tea .10
Milk .15
Caje Brulot 1.00
Iced Coffee .15
Coffee, or Cafe au Lait, Pot .25
Sanka, Pot .25
Local Beer .30
Premium Beer .35
LUNCHEON SERVED 11:30 to 3:00 • TABLE D'HOTE DINNERS SERVED 5:00 to 9:30; AFTER 9:30, ADD $1.25 TO A LA CARTE PRICE FOR COMPLETE DINNER • MINIMUM CHARGE 25¢ PER PERSON
NOT RESPONSIBLE FOR LOST ARTICLES UNLESS CHECKED
