St. James Restaurant Ltd
Pages
Dishes
Page 3
| Poisson St. James | |
| Oursins | |
| Bouillabaisse | |
| Praires | |
| Little Neck clams | |
| St. Jacques Bordelaise | |
| *Homard a l'Americaine | |
| Portugaises oysters | |
| Huitres Plates oysters (petites) | |
| Caviar Extra Beluga | |
| Smoked trout | |
| Smoked Sturgeon | |
| Smoked eel | |
| Smoked Salmon | |
| Huitres Plates (medium) | |
| Huites Plates (grosses) |
Page 4
| Fruit Cheese Cake (Speciality) | |
| Cheese Cake (Speciality) | |
| Potted Shrimps | |
| Bouquet (Prawns) | |
| Crevettes Cocktail | |
| Crab cocktail | |
| Lobster Cocktail | |
| Oyster cocktail | |
| Coquille de Crabe Mayonnaise | |
| Crabe Mexicaine | |
| Coquille de Poisson Tartare | |
| Coquille de Homard Mayonnaise | |
| Pate Traktir | |
| Anguille en Gelee | |
| Homard Froid (Lobster) | |
| Langouste Froide (Crawfish) | |
| Langouste a la Parisienne | |
| Oeuf en Gelee Colbert | |
| Oeuf Lucullus | |
| Boeuf a la Mode en Gelee | |
| Pate de Canard | |
| Foie Gras en Gelee | |
| Consomme | |
| Bisque de Homard | |
| Petit Pot de Creme Chocolat | |
| Mousse au chocolat | |
| Moules Chowder | |
| Potage aux huitres | |
| Oyster Chowder | |
| Potage de Fruits de Mer | |
| Clam Chowder (3 clams) | |
| Clam Chowder (6 clams) | |
| escargots de bourgogne | |
| Ecrevisse a la Nage | |
| Coquille St. Jacques Prunier | |
| Coquille de Poisson Bercy ou Duglere | |
| Coquille Crabe Indienne or Martin | |
| Coquille de Homard Thermidor | |
| Croustade Prunier | |
| Croustade de Fruits de Mer | |
| Terrine Dieppoise | |
| Filet de Turbot Duglere | |
| Filets de Sole Bonne Femme | |
| Filets de Sole Prunier | |
| Pieds de mouton poulette | |
| Poularde au Riz, Sauce Supreme | |
| Mayonnaise, per person |
Page 5
| Anguille en Gelee | |
| Homard froid | |
| Langouste froide | |
| Langouste a la Parisienne | |
| Oeuf en Gelee Colbert | |
| Oeuf Lucullus | |
| Boeuf a la Mode en Gelee | |
| Pate de Canard | |
| Foie Gras en Gelee | |
| Petit Pot de Creme Chocolat | |
| Mouse au Chocolat | |
| Cheese Cake | |
| fruit cheese cake | |
| Goose Liver in Jelly | |
| Chocolate Cream | |
| Patty of Duck with Foie Gra, Truffles and Pistachios | |
| Pate Traktir | |
| Pate made of White Fish with Mushrooms and quenelles | |
| Hard boiled Egg stuffed with Goose Liver and Cream, in Jelly | |
| Beef with lard cooked in Wines and Vegetables covered with Wine Jelly | |
| Chocolate Mousse | |
| Coquille de Crabe Mayonnaise | |
| Crab Meat, Lettuce, Mayonnaise | |
| Crab Meat seasoned with Chopped Pimentos, Mayonnaise, Oil Vinegar, and Worcestershire Sauce | |
| Eel cooked in White Wine with Onions and Mushrooms, made in jelly | |
| 1/2 Lobster, Mayonnaise | |
| Crab Mexicaine | |
| Coquille de Poisson Tartare | |
| White Fish with Tartare Sauce | |
| Coquille de Homard Mayonnaise | |
| 1/2 Crawfish, Mayonnaise | |
| Lobster Meat, Lettuce, Mayonnaise | |
| Crawfish dressed on top of the Shell. Garnished with Artichoke, Tomatoes, Vegetable Salad. All set in Jelly | |
| Poached egg set in Jelly with Ham on a bed of pastry with Vegetable salad |
Page 6
| Consomme - Consomme Clear | |
| Bisque de Homard - Lobster Soup | |
| Moules Chowder - Mussels cooked in stock, flavoured with Celery, Leeks, Onions, Thyme, Pimentos, Tomatoes, and dice of Bacon | |
| Potage aux huitres - 6 Oysters, Stock thickened with yolk of egg, cream | |
| Oyster Chowder - Oysters cooked in stock, flavoured with Celery, Leeks, Onions, Thyme, Pimentos, Tomatoes, and dice of Bacon | |
| Potage de Fruits de Mer - Mussels, Oysters, Scallops, Shrimps, Stock thickened with yolk of Egg and Cream | |
| Clam Chowder - Clams cooked in stock, flavoured with Celery, Leeks, Onions, Thyme, Pimentos, Tomatoes, and dice of Bacon | |
| escargots de bourgogne - Snails cooked in White Wine, Butter, Shallots, Garlic, Parsley, Spices, served in their own shells | |
| Coquille St. Jacques Prunier - Sliced Scollops with Mushrooms and White Wine Sauce | |
| Coquille de Poisson Bercy - White Fish cooked in White Wine Sauce, Shallots, Parsley | |
| Coquille de Poisson Duglere - White Fish cooked in White Wine Sauce, Shallots, Tomatoes and Parsley | |
| Coquille Crabe Indienne - Crab Meat, Rice, Curry | |
| Coquille de Crabe martin - Crab Meat, Mornay Sauce | |
| Coquille Homard Thermidor - Lobster Meat, Truffles, Mustard Sauce | |
| Croustade Prunier - Oysters cooked with Mushrooms and creamy White Wine Sauce, served in pastry |
Page 7
| Croustade de Fruits de Mer - Mussels, Oysters, Scallops, Shrimps, Mushrooms, White Wine Sauce, served in Pastry | |
| Terrine Dieppoise - Stew of Mixed Fish cooked in White Wine and Cream Sauce | |
| Filet de Turbot Duglere - Fillet of Turbot, Tomatoes, Shallot, Parsley, Sauce | |
| Filets sole Bonne Femme - 2 Fillets of Sole, Mushrooms, Sauce with White Wine | |
| Filets Sole Prunier - 2 Fillets of Sole, 3 Oysters, Mushrooms, Truffles, Sauce with White Wine and Cream | |
| Pieds de mouton poulette - Sheep's Trotters cooked with Mushrooms and Cream Sauce | |
| Poularde au Riz, Sauce Supreme - Chicken poached with Rice and White Sauce |