' I r
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es
HORS D'OEUVRES
Shrimp Remoulade 90 Sliced Egg Ravigote 50
Backfin Lump Crabmeat
Shrimp Cocktail 90
Combination Appetizer 2 00
Three Escargots BordelaiseHeart
of Artichoke filled with
Pate de foie gras-Three Louisiana
Oysters prepared in three
brilliant ways an_d Shrimp
Remoulade.
Ravigote 1 25
Oyster Bienville 1 00 Backfin Lump Crabmeat
Oyster Roffignac 1 00
Russian Dressing 1 25
Oyster Rockefeller 1 00
Escargots Bordelaise 2 00
Maine Lobster Cocktail 2 00
Beluga Caviar 5 00
2-2-2 Mixed Oysters 1 00
Pate de foie gras de
Bayou Oysters Casino 1 00 Canape Lorenzo 1 50 Strasbourg
POTAGES
Creole Gumbo 60 Crayfish Bisque 7 5 Vichysoisse
Onion Soup au Gratin 50 Turtle Soup au Sherry 60
POISSONS
FILET OF LAKE TROUT BLANGE 2 50 MAINE LOBSTER THERMIDOR
Filet of lake trout baked in a sauce of
shrimp, oysters, crabmeat, mushrooms, MAINE LOBSTER GRESHAM
& wine. Whole broiled Maine Lobster with Hol-
SHRIMP CLEMENCEAU 2 00 landaise sauce on the side.
POMPANO EN PAPILLOTE 1 75 CRABMEAT NEWBURG
REDFISH GELPI 1 75
Sauce of white wine, fish essence & OYSTERS BROCHETTE
delicate Bordelaise to flavor the redfish
supreme. POMPANO CLAUDET
FILET OF TROUT MARGUERY 2 00
Broiled pompano with finely chopped
onions, garlic, parsley & chives.
FILET OF TROUT AMANDINE 1 75
STUFFED FLOUNDER 2 50 POMPANO PONTCHARTRAIN
BROILED WHOLE GULF FLOUNDER 1 75
AMANDINE
LOUISIANA FROG LEGS LONG ISLAND SCALLOPS
PROVENCALE 3 50 MEUNIERE
OEUFS
EGGS ST. DENIS
Grilled ham & souffle eggs blanketed
with Marchand de Vin Sauce.
EGGS SARDOU
Poached eggs in artichoke bottoms on a
base of creamed spinach topped with
Hollandaise.
1 50
1 75
EGGS A LA TURK
EGGS BENEDICT
Slices of broiled ham & poached eggs on
crisp toast, Hollandaise topping.
EGGS HUSSARDE
Marchand de Vin over grilled ham on
toast .with grilled tomatoes topped with
poached eggs & Hollandaise.
1 75
Shirred eggs with chicken livers, mushrooms and
red wine
3 50
50
3 00
5 50
2 50
1 00
2 40
3 00
2 00
1 50
1 75
BONED CHICKEN POMPADOUR
Boned chicken in a fight, fluffy Champagne
sauce, served with Parisienne
potatoes, tomato stuffed with beef dressing,
and broccoli & asparagus.
CHICKEN FINANCIERE
Boned chicken in a red wine sauce
containing chicken livers, olives &
mushrooms.
CHICKEN FLORENTINE
Sliced breast of chicken over creamed
spinach sprinkled with grated Parmesan
cheese & baked.
CHICKEN CLEMENCEAU
CHICKEN PONTALBA
Boned chicken over a base of demibrabant
potatoes, diced ham, mushrooms
& onions topped with Bearnaise
sauce.
ROCK CORNISH GAME HEN
Fine game hen, succulent white meat
served with wild rice dressing.
TURKEY ROCHAMBEAU
ENTREES
4 00 CHICKEN LIVERS ST. PIERRE 2 00
Chicken livers in a potpourri of lima
beans, red & green peppers.
TOURNEDOS LABICHE 3 50
Sliced filet of tenderloin interlaced with
2 75 grilled tomato and a mushroom & wine
sauce.
TOURNEDO HELDER 5 00
Small cut of beef from the heart of the
2 25 filet, topped with Bearnaise served with
artichoke bottom that has been stuffed
with sweetbreads and truffles in a tomato
sauce.
BROILED CALVES LIVER 2 00
2 75
LAMB CHOPS 3 75
3 00
LAMB CHOPS MIRABEAU 4 50
2 lamb chops on a tomato sauce base
surrounded by crisp bacon & topped
with Bearnaise.
4 00 FILET MIGNON 4 00
SIRLOIN STRIP STEAK 4 00
Bearnaise 75 Fresh Mushrooms 1 00
3 00 Bordelaise 75 Financiere 1 00
Grilled ham & glace sauce over croutons
of toast, topped with sliced breast of
turkey & Bearnaise sauce.
Marchand de Vin 75 Sauce Maison 50
MARINATED FILET MIGNON 5 50
LONG ISLAND DUCKLING 4 00
Beef tenderloin marinated in brandy,
served with a marinade & fresh mush-
Roasted in a wild cherry and claret rooms sauce.
wine sauce served with wild rice dressing ROAST PRIME RIB OF BEEF 3 25
CHICKEN LIVERS en BROCHETTE 1 75 SWEETBREADS MARENGO 2 25
LEGUMEs·
Souffle Potatoes 1 00 Cepes Saute Bordelaise 1 25 Lyonnaise Potatoes 50
Creamed Spinach 60 Au gratin Potatoes 50 Brussel Sprouts 60
Cauliflower au Gratin 60 Brabant Potatoes 35 Stewed Tomatoes 60
French Fried Onions 75 Broccoli Hollandaise 85 French String Beans 50
SA LADES
Mixed Greens 60 Green Salad Bowl Jackson Salad 1 00
Chef's Salad 85 made at your table 85 Cae3ar Salad 1 25
Watercress 60 Endive 60
DESSERTS
French Pastry 75 Crepes Suzette 1 75 Straw berry Romanoff 1 00
Peaches 241 1 50 Cherries or Strawberries Praline Parfait 75
Fruit de Saison au Kirsch 1 50 Jubilee 1 25 Baba Brulot 1 50
Bananas Foster 1 50 Coupe aux Nesserole 75 Creole Cheese Cake 75
FRO MAGES
Liederkranz 50 S:wiss Gruyere 50 Camembert 50 Roquefort 50
Cafe 15 Cafe Brulot 1 00 Orange Brulot 1 50
. . ~ .
r • ~ • ":' • • ~ • • • ~ -
Choice of One •
D INN E R
Sliced Egg Ravigotte
Shrimp Remoulade
Le Pate Maison
Jellied Consomme
Cream Senegal0se Soup
Onion Soup au Gratin
* *
CHOICE OF ENTREE DENOTES
PRICE OF l'IHNER a
R )Ck Cornish Game Hen, Sauce Maison, Wild Rice 5 00
Bt~ned Spring Chicken Saute , Marchand de Vin,·
Brabant Potatoes 3 75
Filet of Lake Troute Saute Amandine, Brabant
Potatoes 2 75
Louisiana Shrimp Clemenceau 3 00
Roast Prime Rib of Beef au jus, Creamed Potatoes 4 00
Stuffed Flounder Louisiana 1~ 00
Tenderloin of Beef1 Mushroom Sauce 1 Grilled
TGmatoes 4 00
Calves Liver Begue, Creamed Potatoes 2 50
* *
Choice of One t
*
Cr9amed Bpinaoh
Cal..'.:.!.l:C' .. owet· e.u Gratin
C he. p 0~ Sal ad
* Car· ?.!I/'1 ). C a ~ i~ a:r d App!.a P:i.9
B!· e~c1 :?c.dr.ii:c.g ·whiskey Sauce F'.r;J::,e.:~.m Ice Cree.m
*
