St. James Restaurant Ltd
Pages
Dishes
Page 2
| Little Neck clams | |
| Pate Traktir: Patty made of white fish, mushrooms, sorrel and fish stuffing. | |
| Lobster Cream Soup | |
| Consomme with pieces of Beef, Chicken, Vegetables, served with Croutons and grated cheese. | |
| Onion Soup with croutons covered with cheese | |
| Clam Chowder Cooked in stock with Celery, Leeks, Onions, Thyme, Pimientos, Tomatoes and diced Bacon | |
| Croustage Tourangelle: Quiche Lorraine with Mushrooms and Ham | |
| L'Assiette du Chef: Shredded Cold Ham, Chicken etc. served with Vegetable Salad. | |
| Canard Sur Son Lit: Patty of Duck with Foie Gras, Truffles and Pistachios. | |
| Boeuf Mode en Gelee: Larded Braised Beef in Jelly wiht Onions and Carrots | |
| Pilaff de Volaille au Curry: Slide Chicken enrobed in Rise, served with Curry | |
| Poulet a la Creme aux Raisins: 1/4 Chicken cooked in White Wine and Cream with Grapes served in Rice | |
| Poulet a la Creme aux Raisins: 1/4 Chicken cooked in White Wine and Cream with Grapes served in Rice | |
| Pieds de Mouton Poulette: Sheeps Trotters with White Wine Creamy Sauce and Mushrooms. | |
| Tournedos Boston: Tournedos with Oysters covered with Hollandaise Sauce mixed with Oyster Liquor. | |
| Steak au Beurre d'Anchois: Steak served with Anchovy Butter. | |
| Escalope de Veau Foyot: Veal Scallop, Breadcrumbs, fried in butter, coated with grated cheese, French beans | |
| Noisettes de Ris de Veau Marechael: Braised Sweetbread in Breadcrumbs Garnished with Artichoke Bottom and Peas | |
| Canard aux Huitres Esau: Braised Duck, with Oysters, Bacon, Mushrooms, and Lentil puree | |
| Salade Panachee: Mixed Green Salad. | |
| Salad Francaise: Lettuce, Tomatoes and Hard boiled Egg | |
| Salade Provencale: Mixed Salad with Cucumber, chopped garlic and half hard boiled egg. | |
| Coeur de Romaine et Tomate: Cos Lettuce and Tomato | |
| Cheese Cake | |
| fruit cheese cake | |
| Souffle Cote d'Azur | |
| crepes prunier | |
| Poire Dijonnaise | |
| Peche Cardinal | |
| Croque Monsieur | |
| Irish coffee | |
| Quiche Andromeda: Quiche with diced Smoked Salmon, siliced onions, chunks Lobster or Crawfish | |
| Variete Prunier: A selection of Oysters cooked in six different ways served in shells | |
| Huitres sur Crouton: Fried Oysters on Toast | |
| Huitres Frites: Fried Oysters in Breadcrumbs served with Tomato or Bearnaise Sauce | |
| Huitres Mornay: Oysters cooked in their shells with Cheese Sauce | |
| Pilaff d'Huitres au Safran: Cooked Oysters enrobed in rice and served and served with safran sauce | |
| Crabe a l'Indienne: Crab meat enrobed in Rice, served with Curry Sauce | |
| Crabe Martin: Crab Meat with Mornay Sauce | |
| Pilaff de Crabe au Curry: Crab Meat enrobed in Rice, served with Curry Sauce | |
| Variate Prunier | |
| Bisque de Homard | |
| Crevettes Cocktail | |
| Bermuda Fish Chowder | |
| Souffle de Turbot: Souffle in which is incorporated chunks of Turbot, served with Hollandaise Sauce. | |
| Clam Chowder | |
| Crabe Cocktail | |
| Filet de Turbot Verilhac: Fillet of Turbot roasted in butter with Dublin Bay Prawns and Champagne Sauce. | |
| Croustade Tourangelle | |
| Pate de Veau Vinaigrette | |
| Grillade au Fenouil: John Dory or Turbot grilled on Fennel, signed with Brandy, served with Fennel Butter (as in the South of France) | |
| Homard Thermidor: Lobster meat with Trufffes, Mushrooms served in a half Lobster Shell covered with Mornay Sauce flavoured with Mustard. | |
| Homard Newburg: Lobster cooked with Sherry, Cream and slices of Truffles. | |
| Homard a la Nage: Lobster served in hot Court Bouillon with melted butter. | |
| Homard Flambe du Vieux Moine: Broiled Lobster flavoured with Vielle Cure and singed with Brandy and Vielle Cure served with Fennel Butter | |
| Potages | |
| Consomme aux Profiterolles ou Consomme en Gelee | |
| Creme Germiny | |
| Vichyssoise (Hot or Cold) | |
| Croute au pot | |
| Potage Tortue | |
| Oeufs brouilles aux Crevettes: Scrambled eggs with shrimps | |
| Oeuf Lucullus: Cold hard boiled egg on toast with Foie Gras and Jelly | |
| Oeuf en Gelee: Cold poached egg enrobed in Jelly with Ham | |
| Omelette Archiduc: Omelette with Chicken Livers and Artichoke | |
| Bouquet: Prawns Langouste: Crawfish | |
| Crabe Mexicaine: Crab meat mixed with Mayonnaise, pimientos and Worcester Sauce | |
| Avocado Amphitrite: Avocado served with Crab and Vinaigrette Sauce | |
| Assiette de Fumaisons: An assortment of shredded smoked salmon, smoked eel or smoked trout with vegetable salad. | |
| Plateau Prunier: Four shells filled with Crab Mayonnaise, Lobster Mayonnaise, Fish Tartare Sauce, 1 Smoked Salmon Sandwich, and Toast of Anchovy and Olives. | |
| Soupe aux Huitres | |
| Truite Aux Amandes | |
| Fennel Butter (as in the South of France) | |
| Tomatoes Provencales | |
| Langua ou Jambon | |
| Aubergines farcies | |
| Epinards en Branches ou Puree | |
| Ratatouille Nicoise | |
| Boeuf a la Mode en Gelee | |
| L'Asslette du Chef | |
| Tournedos Boston | |
| 1/2 Grouse Rotie (Hot or Cold) | |
| 1/2 Grouse aux Choux | |
| Escalope de Veau Foyot | |
| Creme Genre Isigny | |
| Pot de Creme Chocolat au Vanille | |
| peche flambee au kirsch | |
| Souffle Vanille | |
| Souffle Cote d'Azur | |
| sorbet a l'ananas ou au jasmin | |
| glace vanille ou fraise | |
| Ananas Frais | |
| Coeur a la Creme | |
| Haricots Verts au Beurre | |
| Mayonnaise de Volaille St. James | |
| l'Alle | |
| Salade de Salson ou Panachee | |
| Poulet et Jambon Froid | |
| Rognons grilles Vert Pre | |
| Homard Thermidor | |
| Mixed Grill | |
| Souffle de Turbot Sce. Hollandaise | |
| Civet de Lievre | |
| Poulet a la Creme aux Raisins | |
| Pilaff de Volaille au Curry | |
| Grillade au Fenouil | |
| Rale au Beurre Noir | |
| Goujonnete Trouvillaise | |
| FILET DE ST. PIERRE AU FOUR | |
| Anguille GrillesSce. Tartare | |
| Rouget a l'Orientale | |
| Haddock Monte Carlo | |
| Crabe Mexicaine | |
| Filet de Maquereau Marine Mesnil Val | |
| Oeufs Plat Bercy | |
| Omelette Archiduc | |
| Anguille en Golee | |
| Pate Traktir | |
| QUICHE ANDROMEDA | |
| Oeuf Lucullus | |
| Pilaff d'Huitres au Safran | |
| Grillade au Fenouil | |
| Bouillabaisse | |
| Filets de Sole Prunier | |
| Souffle de Turbot Sce. Hollandaise | |
| FILET DE ST. PIERRE AU FOUR | |
| Filet de Turbot Verilhac | |
| Homard Thermidor | |
| Homard Flambe du Vieux Moine | |
| Pieds de mouton poulette | |
| Steak au Beurre D'Anchois | |
| Entrecote Florentine (2 or 3 persons) | |
| Tournedos Boston | |
| Poularde au Riz. Sce. Supreme | |
| Poulet a la Creme aux Raisins | |
| 1/2 Canard aux Huitres Esau (2 persons) | |
| Boeuf Mode en Gelee | |
| Le Canard sur son lit | |
| Petit Pot de Creme Chocolat ou Vanille | |
| Mousse au chocolat | |
| MOUSSE AU KIRSCH | |
| Sorbet a l'Ananas ou Jasmin | |
| Cheese Cake | |
| fruit cheese cake | |
| crepes prunier | |
| Souffle Cote d'Azur | |
| Irish coffee | |
| Anchois sur toast | |
| Scotch Woodcock | |
| Welsch Rarebit | |
| Soft Roes on Toast | |
| Canape Diane | |
| Croque Monsieur | |
| cafe filtre | |
| Champignons grilles sur toast | |
| Angels on Horseback | |
| Cafe Sanka (10 minutes) | |
| AMERICAN COFFEE | |
| Irish coffee | |
| VIN BLANC by Glass 5/6, Carafe 27/6 BORDEAUX ROUGE By Glass 5/6, Carafe 27/6 | |
| Bordeaux Rouge By Glass 5/6, Carafe 27/6 | |
| Vin Rose D'Anjou per glass 6/-, per carafe 30/- | |
| Cider per 1/2 bot. 8/-CIDER per bot. 15/- CHAMPAGNE DELAMOTTE BRUT N.V., 1/4 bot. 23/- | |
| Cider per bot. 15/- | |
| Champagne Delamotte Brut N.V., 1/2 bot. 23/- | |
| Crabe a l'Indienne ou Martin | |
| Truite fumee | |
| Portuguese Oyster: relaid in British Waters served throughout the year. | |
| Selected Helford: Special small natives. | |
| L'assiette Saintongeaise: 3 small selected Helford, 3 Portugaises, 1 hot sausage. | |
| Clams Farcis la 1/2 douz. | |
| Salade francaise | |
| 1/2 doz. Portugaises | |
| L'assiette Saintongeaise | |
| 1/2 doz. Small selected Helford | |
| 1/2 doz. Huitres Plates Petites | |
| 1/2 doz. Huitres Plates Moyennes | |
| Clams Vapeur au Frits la 1/2 douz. | |
| Huitres s/Crouton ou Mornay la 1/2 douz. | |
| Huitres Frites la 1/2 douz. | |
| Variete Prunier | |
| Oyster cocktail | |
| Homard Cocktail | |
| Bouquet (subject to arrivals) | |
| Potted Shrimps | |
| Avocado Amphitrite | |
| Filet de Maquereau Marina Nesail Val | |
| Anguille en Galee | |
| Pate Traktir | |
| Plateau Prunier | |
| 1/2 doz. Escargots de Bourgogne | |
| Granoulies Sautees (subject to arrivals) | |
| QUICHE ANDROMEDA | |
| Anguille fumee | |
| Saumon fume | |
| L'assiette de Fumaisons | |
| CAVIAR FRAIS "SEVRUGA" | |
| CAVIAR FRAIS "BELUGA" (1ST quality) | |
| Bisque de Homard (Hot or Cold) | |
| Bermuda Fisch Chowder (Hot or Cold) | |
| Clam Chowder | |
| Oyster Soup or Chowder | |
| Oeuf en Gelee | |
| Oeuf Lucullus | |
| Petite marmite | |
| Soupa a l'Oignon Gratinee | |
| Oeufs Brouilds aux Crevettes | |
| Omelettea au Crabe | |
| Rable de Lievre Sce. Poivrade Puree de Marrons | |
| Poulet et Jambon Froid | |
| Crepes Prunier Flambees | |
| Crepes Suzette | |
| Poire Dijonnaise | |
| Cheese Cake | |
| fruit cheese cake | |
| Mousse au chocolat | |
| MOUSSE AU KIRSCH | |
| Tarte aux Fruits (lunch only) | |
| Macedoine de fruits | |
| Peche Cardinal | |
| 16/6 | |
| Nos Specialites | |
| Potage Tortue: Turtle Soup | |
| Crab meat enrobed in Rice, served with Curry Sauce | |
| Shredded Cold Ham, Chicken etc. served with Vegetable Salad | |
| scallop, breadcrumbs, fried in butter, coated with grated cheese, French beans. | |
| Peach served on Ice Cream with puree of Raspberries flavoured with Kirsch, covered with chopped Almonds. | |
| Cream Pastry, flavoured with Vieille Cure, singed with Vieille Cure. | |
| de Ris de Veau Marechale: Braised Sweetbread in Breadcrumbs Garnished with Artichoke Bottom and Peas. | |
| Kale au Beurre Noir 19/6 | |
| Worcester Sauce | |
| Filet de Maquereau Mesnil Val: Fillet of Mackerel soused in white wine with Peppercorns and Pimlentos. | |
| Le Poisson du Chef ou le Plat du Gourmet | |
| Bermuda Fish Chowder: Fish broth with strained tomatoes, parsley, green pepper, spices, Sherry and shredded fish | |
| Consomme aux Profiterolles: Consomme served with little buns made of Choux Paste | |
| Croute au Pot: Consomme with vegetables and croutons | |
| Vichyssoise: Leeks and Potatoes Creamy Soup Flavoured with fresh Chives | |
| Creme Germiny: Thick Soup made with Yolk of Eggs, Cream garnished with Shredded Sorrel | |
| Filets de Sole Prunier: Fillets of Sole with White Wine Sauce, Oysters, Mushrooms and Truffles | |
| Mayonnaise de Crabe | |
| Dressed Crab | |
| Mayonnaise de Homard | |
| Homard Mayonnaise | |
| Langousta Ramoulade | |
| Pilaff d'Huitres au Safran | |
| Pilaff de Crabe au Curry | |
| Scampis Frits | |
| Crustade de Fruits de Mer | |
| Homard a l'Americaine | |
| Homard Newburg | |
| Homard grille | |
| Homard a la Nage | |
| Homard Flambe du Vieux Moine | |
| Truite au Bleu | |
| Bar a L'Angevine | |
| Steak de Turbot grille ou poche | |
| Filets de Sole Diplomate (2 Filtets) | |
| Filets de Sole Prunier (2 filets) | |
| Sole Meuniere ou Grillee | |
| Cervelle au beurre noir | |
| Foie de Veau au Bacon | |
| Noisettes de Ris de Veau Marechale | |
| Pieds de mouton poulette | |
| 1/2 Poularde au Riz Sce. Supreme | |
| Poulet Roti (40 minutes) 4 persons | |
| 1/2 Canard aux Huitres Esau (2 persons) | |
| Lamb Chop | |
| Mutton Chop | |
| Entrecote Minute | |
| Steak au Beurre D'Anchois | |
| Entrecote Florentine | |
| 1/2 Perdreau Roti | |
| 1/2 Perdreau aux Choux | |
| Poulet froid | |
| Petits Pois Bergere | |
| Artichaut vinaigrette |
Page 3
| MUSCADET, DOMAINE DE CHASSELOIR 1964 42/6 21/9 | |
| Anjou Rose (De Jessy) 38/- | |
| Booth High & Dry Gin | |
| Gordon Gin | |
| Seager Gin | |
| Plymouth Gin | |
| Old Grand Dad Bourbon Whisky | |
| Armagnac Janneau | |
| Armagnac Marquis de Caussade Cuvee Extra | |
| Armagnac Marquis de Montesquiou Grande Reserve | |
| Bisquit Dubouche V.S.O.P. | |
| Camus Celebration | |
| Camus Hors D'Age | |
| Courvoisier V.S.O.P. | |
| Denis Mounie V.S.O.P. | |
| Thomas Hine V.S.O.P. | |
| Hennessy V.S.O.P. | |
| Hennessy X.O. | |
| Hennessy Extra | |
| John Exshaw's Very Old Fine Liqueur Brandy | |
| Martell | |
| Martell Medallion V.S.O.P. | |
| Martell Cordon Bleu | |
| Delamain (Pale and Dry) | |
| Remy Martin V.S.O.P. | |
| PRUNIER-PRUNIER Extra Special | |
| Prunier-Prunier Grande Reserve | |
| Delamotte Pere & Fils Rose Special | |
| CHATEAU DE VARRAINS, ROSE (De Jessy) 1966 48/- | |
| ROYAL SAUMUR BRUT (De Jessy) Sparkling 67/- | |
| Vouvray, Clos Muttoire (A. Hellmers) 1964 37/6 19/3 | |
| WARRE'S PORT 1958 | |
| DOW'S PORT 1950 | |
| Dow's Boardroom Port | |
| Fonseca Old Vintage Character Port | |
| Cleveland Tawny Port | |
| Clubland White Port | |
| Leacock Madeira Penny Black Bual | |
| Leacock Malmsey Madeira 1863 Solera | |
| Malvern | |
| Perrier | |
| Apollinaris | |
| CHABLIS GRAND CRU (M. Fevre) "BOURGROS" 1964 67/- 34/- | |
| MEURSAULT GENEVRIERES HOSPICES DE BEAUNE | |
| Aquavit Norwegian | |
| Wyborova Polish Vodka | |
| Calvados (Boulard) | |
| Marc de Bourgogne (Lejay Lagoute) | |
| Lowenbrau Muenchen | |
| Medium Cidre | |
| Holsten Bock Beer | |
| CHABLIS GRAND CRU (M. Fevre) "LES CLOS" 1964 67/- 34/- | |
| CHABLIS GRAND CRU (M. Fevre) "VALMUR" 1964 67/- 34/- | |
| Chateau Terrefort (Quancard) 1964 | |
| Macon Vire (Maconnais) Medaille d'Or 1964 | |
| Pouilly Fuisse (Heyman) 1964 | |
| LAFLEUR CHEVALIER (Dubos Freres) | |
| Meursault (Ropiteau) 1964 | |
| Meursault (Barton and Guestier) 1962 | |
| Prince Noir (Barton & Guestier) 1961 | |
| Kressman Monopole Rouge | |
| Meursault Less Casses-Tetes Chateau de Puligny Montrachet 1964 | |
| CHATEAU BRANAIRE DUCRU (St. Julien) NV | |
| Meursault Goutte D'Or (Morgan) 1962 | |
| Chateau Ducru Beaucaillou (St. Julien) 1962 | |
| Meursault Perrieres (Boilot-Buthiau) 1964 | |
| Chateau Leoville Las Cases (St. Julien) 1964 | |
| Puligny Montrachet (Barton) 1964 | |
| Chassagne Montrachet (Charles Deroy) 1961 | |
| Chateau Beychevelle (St. Julien) 1964 | |
| Batard Montrachet (Paul Bouchard) 1959 | |
| Tavel Rose (Delas Freres) 1964 | |
| Crozes Hermitage Blanc (Chapoutier) 1962 | |
| Chante Alouette (Chapoutier) 1962 | |
| Graves Superieur (S. Barnagaud) | |
| Amontillado No. 1 (Wilson & Valdespino) | |
| Burdon's Don John Manzanilla (Colman & Co.) | |
| Reserve Dry Fino La Riva (Cassinello) | |
| Maria Ruiz Berdejo Fino (Coverdale) | |
| Garvey Fino San Patricio (Percy Fox) | |
| Tio Pepe (Gonzalez Byass) | |
| Bristol Dry (John Harvey & Sons) | |
| Bristol Milk (John Harvey & Sons) | |
| Bristol Cream (John Harvey & Sons) | |
| Dry Sack (Williams & Humbert) | |
| Brandy Cocktail | |
| Champagne Cocktail | |
| Canadian Club Whisky | |
| Schenley Canadian O.F.C. Whisky | |
| I.W. Harper Kentucky Straight Bourbon Whisky | |
| Chat. Phelan Segur (St. Estephe) 1964 | |
| Chateau Cantemerle Grand Cru (Macau) 1964 | |
| Chateau Brane Cantenac 1959 | |
| Chateau Lafite (Pauillac) 1955 | |
| Chateau Latour (Pauillac) 1955 | |
| Chateau Latour (Pauillac) 1951 | |
| Chateau Mouton Rothschild (Pauillac) 1960 | |
| Chateau Mouton Rothschild (Pauillac) 1955 | |
| Chateau Rauzan Gassies (Margaux) 1957 | |
| Chateau Margaux 1955 | |
| Chateau Troplong Mondot 1964 | |
| Chateau Pavie 1961 | |
| Chateau Cheval Blanc 1961 | |
| Chateau Ausone 1958 | |
| Chateau Nenin (Pomerol) 1955 | |
| Chateau Haut Brion 1961 | |
| Chateau Haut Brion 1953 | |
| Chat Vieux Certan (Pomerol) 1953 | |
| Geisweiller Grand Vin Blanc 1962 44/- 22/6 | |
| Brouilly Chateau Pierreux (Beaujolais) (Paul Court) 1964 | |
| Fleurie (Beaujolais) (J. Thorin) 1961 | |
| Beaune (P. Bouchard) 1961 | |
| Beaune Bressandes (Choppin) 1955 | |
| Beaune ler Cru (Choppin) 1948 | |
| Corton (Charles Vienot) 1961 | |
| Pommard (Heyman) 1961 | |
| Volnay (P. Bouchard) 1959 | |
| Vosne Romanee (B.W. Strauss) 1959 | |
| Chambolle Musigny 1961 | |
| Guinness's Stout | |
| Skol Lager (Graham's) Harp Lager, | |
| Creme de Menthe Blanche Cusenier | |
| Creme de Menthe Verte Bardinet | |
| Creme de Cacao Hulstkamp | |
| Taittinger, Blanc de Blancs | |
| Taittinger Extra Dry | |
| Ruinart Reserve Brut | |
| Louis Roederer | |
| Louis Roederer | |
| Pol Roger | |
| Pommery & Greno | |
| G. H. Mumm (non vintage) | |
| G. H. Mumm, Cordon Rouge | |
| Dom Perignon (Moet & Chandon) 1961 | |
| Moet & Chandon 1959 | |
| Moet & Chandon (non vintage) | |
| Mercier "Reserve De L'Empereur" Blanc de Blancs 1961 | |
| Mercier, Blanc De Blancs 1961 | |
| Lanson 1959 | |
| Lanson Black Label (Non vintage | |
| Lanson Black Label (Double Magnum) | |
| Krug, Private Cuvee 1961 | |
| Irroy Extra Sec Carte D'Or 1959 | |
| Charles Heidsieck 1959 | |
| Kressman Monopole Dry | |
| Sauternes (S. Barnagaud) 37/- 19/- | |
| Sauterns (S. Barnagaud) 37/- 19/- | |
| Chateau Latour Alain (A. Sichel) 1966 | |
| Chateau Terrefort (Quancard) 1962 | |
| CHATEAU FILHOT (Sauternes) 1955 | |
| CHATEAU COUTET (Barsac) 1957 | |
| CHATEAU SUDUIRAUT (Sauternes) 1959 | |
| CHATEAU YQUEM (Sauternes) 1962 | |
| POUILLY BLANC FUME Cuvee Reservee (Decuzy) 1966 | |
| POUILLY BLANC FUME "CHATEAU DU NOZET" 1966 | |
| Marnebour, Vin Blanc du jura | |
| LIMOUX MAREE (Christopher) | |
| RIQUEWIHR, (Domaine Dopff) 1962 | |
| RIESLING RESERVE (Leon Beyer) 1966 | |
| RIESLING HUGEL, GRAND CRU 1964 | |
| TRAMINER (Leon Beyer) 1966 | |
| TRAMINER HUGEL, RESERVE EXCEPTIONNELLE 1964 | |
| TRAMINER LES MAQUISARDS (Dopff-Irion) 1964 | |
| GEWURZTRAMINER (Domaine Dopff) 1964 | |
| MUSCAT HUGEL, RESERVE EXCEPTIONNELLE 1964 | |
| Brauneberger Falkenberg Riesling (S. Heyma & Sohne) 1964 | |
| Clos de Vougeot (Paul Bouchard) 1959 | |
| Gevrey Chambertin (Paul Bouchard) 1961 | |
| Nuits St. Georges (Heyman Bros.) 1959 | |
| Nuits St. Georges (Lupe-Cholet) 1962 | |
| Nuits St. Georges "Chateau Gris" (Lupe Cholet) 1962 | |
| Moulin a Vent (Paul Bouchard) 1959 | |
| Chateauneuf du Pape (Paul Jaboulet Aine) 1962 | |
| Chateauneuf du Pape (Paul Jaboulet Aine) 1959 | |
| Cote Rotie (Chapoutier) 1961 | |
| Delamotte Pere & Fils Special Cuvee (Blanc de Blancs) | |
| Delamotte Pere & Fils Extra Dry 1959 | |
| Bolinger Speciale Cuvee - Magnum | |
| Bolinger Speciale Cuvee (Non vintage) | |
| Bolinger 1961 | |
| Veuve Cliquot (Non vintage) | |
| Veuve Cliquot 1961 | |
| Trabener Krauterhaus Spatlese (EState Marienhof) (Nollen) 1964 | |
| Berunkasteler Lilac Seal (Deinhard) 1964 | |
| Dhroner Hofberg Riesling (Thoman) 1962 | |
| Piesporter Kellerprinz (Franz Reh) 1965 40/6 | |
| Piesporter Goldtroepfchen (Hallgarten) 1964 50/6 25/9 | |
| Schloss Bockelheimer (G.W. Thoman) 1962 40/6 20/9 | |
| FALKENKRONE TRAMINER (P.J. Valckenberg) 1966 42/6 | |
| Niersteiner (Langenbach) (Percy Fox) 1964 21/9 | |
| OPPENHEIMER SCHLOSS (L. Guntrum) 1964 1963 24/3 | |
| Oppenheimer Goldberg Reisling (Deinhard) 1964 52/- 26/6 | |
| JOHANNISBERGER KLAUSER GARTEN RIESLING (H. Sichel) 1965 50/- 25/6 | |
| Johannisberger Dorf (Hallgarten) 1959 47/6 24/3 | |
| RUDESHEIMER ROSENGARTEN (L. Guntrum) 1965 44/- 22/6 | |
| Rudesheimer Hinterhaus (Deinhard) 1961 52/- | |
| LIEBFRAUMILCH MADONNA (P.J. Valckenberg) 1966 53/- 27/- | |
| Liebfraumilch Blue Nun (Sichel Sohne) 1966 49/6 25/3 | |
| Forster Jesuitengarten (Hallgarten) 1959 59/6 30/3 | |
| CHABLIS GRAND CRU (M. Fevre): LES PREUSES 1964 67/- 34/- | |
| Rauzan Gassies | |
| Vin blanc | |
| Bordeaux rouge | |
| Vin Rose d'Anjou | |
| Champagne Delamotte Brut N.V. | |
| MUSCAT HUGEL, RESERVE EXCEPTIONNELLE | |
| Traminer Grande Reserve Dopff 1964 Alsace | |
| Tonic Water | |
| Ginger Beer | |
| Soda | |
| Ginger Ale | |
| Bitter Lemon | |
| bitter orange | |
| Contrexeville, Eaux Minerales | |
| St. Galmier, Eaux Minerales | |
| Evian, Eaux Minerales | |
| Vittel, Eaux Minerales | |
| Vichy, Eaux Minerales | |
| San Pellegrino, Eaux Minerales | |
| Kummel Mentzendorft | |
| Kirsch Pur Vieux (L. Lemercier) | |
| Ambassadeur | |
| Vodka Martini | |
| Dubonnet | |
| Lillet | |
| Noilly | |
| Chambery Richard | |
| Cinzano | |
| Martini | |
| John Jameson, Irish Whiskey | |
| Johnnie Walker Black Label - John Haig Dimple Btle | |
| Johnnie Walker Red Label Whiskey | |
| White Horse, John Dewars White Label Whiskey | |
| John Haig, Black & White Whiskey, Cutty Sark | |
| Cherry Brandy | |
| Maraschino Drioli | |
| Cointteau | |
| Heering | |
| Fournier | |
| Vieille Cure | |
| Benedictine | |
| Cordial Medoc | |
| Grand Marnier | |
| Drambuie | |
| Chartreuse Green | |
| Chartreuse Yellow | |
| Anisette Marie Brizard | |
| Bass Pale Ale | |
| Carlsberg Lager | |
| Holsten Beer | |
| Tuborg Export Gold Label | |
| Campari Aperitifs | |
| Americano Aperitifs | |
| Negroni Aperitifs | |
| Amer Picon Aperitif | |
| Pastis Ricard Aperitifs | |
| Pernod D'Anis Aperitif | |
| Martini dry Cocktail | |
| Martini Extra Dry Cocktail | |
| Gimlet Cocktail | |
| Pink Gin Cocktail | |
| Gin-Dubonnet Cocktail | |
| Gin Mixed Cocktail | |
| John Collins Cocktail | |
| Bronx Cocktail | |
| Old Fashion Cocktail | |
| Bloody Mary Cocktail | |
| Dacquiri Cocktail | |
| Horse Neck Cocktail | |
| Alexandra Cocktail | |
| White Lady cocktail | |
| SIDE CAR COCKTAIL | |
| Rob Roy Cocktail | |
| Manhattan Cocktail | |
| Pimms No. 1 Cocktail | |
| Cocktails - Sours | |
| Cocktails - Coolers | |
| Cocktails - Fizzers | |
| Stolichnaya Russian Vodka | |
| Quetsch, Eaux De Vie De Grains Ou De Fruits | |
| Mirabelle, Eaux De Vie De Grains Ou De Fruits | |
| Framboise (Jacobert), Eaux De Vie De Grains Ou De Fruits |