St. James Restaurant Ltd
Pages
Dishes
Page 3
| Portugaises | |
| Little Neck clams | |
| Caviar frais Russe Sevruga | |
| Caviar Frais Extra Russe Beluga | |
| Smoked trout | |
| Smoked eel | |
| Smoked Salmon | |
| Poisson St. James | |
| Hot Bouillabaisse to order | |
| Cold Bouillabaisse to order | |
| Homard a l'Americaine | |
| Homard Newburg | |
| POISSON ST. JAMES - According to season either Rock Salmon, Conger Eel or John Dory cooked in a white wine sauce flavoured with curry | |
| BOUILLABAISSE - Assortment of fish including a piece of Lobster or Crawfish cooked with saffron as in the South of France (3 pieces altogether) | |
| HOMARD A L'AMERICAINE - Lobster a l'Americaine -- 2 pieces and 1 claw, brandy and tomato sauce and rice | |
| HOMARD NEWBURG - Lobster cooked with sherry, cream and truffles |
Page 4
| Cold Potted Shrimps | |
| Cold Bouquet (Prawns) | |
| Crevettes Cocktail | |
| Crab cocktail | |
| Lobster Cocktail | |
| Oyster cocktail | |
| Plateau Prunier | |
| Filets de Maquereau Marines Mesnil Val | |
| 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 | |
| Mayonnaise, per person | |
| Oeuf en Gelee | |
| Oeuf Lucullus | |
| Boeuf a la Mode en Gelee | |
| Pate de Canard | |
| Foie Gras en Gelee | |
| Petit Pot de Creme Chocolat | |
| Mousse au chocolat | |
| MOUSSE AU KIRSCH | |
| Cheese Cake (Speciality) | |
| Fruit Cheese Cake (Speciality) | |
| Consomme | |
| Potage Tortue | |
| Bisque de Homard | |
| Bermuda Fish Chowder | |
| Clam Chowder | |
| Potage aux huitres | |
| Oyster Chowder | |
| escargots de bourgogne | |
| Coquille de Poisson Bercy | |
| Coquille de Poisson Duglere | |
| Coquille Crabe Indienne | |
| Coquille Crabe Martin | |
| Coquille de Homard Thermidor | |
| Croustade Prunier | |
| Filet de Turbot Breval | |
| Filets de Sole Bonne Femme | |
| Filets de Sole Prunier | |
| Pieds de mouton poulette | |
| Poularde au Riz, Sauce Supreme |
Page 5
| Plateau Prunier - Four shells filled with Crab, Lobster, Mussles, Fish, Mayonnaise and small Canapes of Smoked Salmon, Anchovies and Olives | |
| Filets de Maquereau Mesnil Val - Fresh Fillets of Mackerel soused in White Wine, Pimentos and Peppercorns | |
| Crabe Mexicaine - Crab Meat seasoned with chopped Pimentos, Mayonnaise, Oil, Vinegar and Worcestershire Sauce | |
| Coquille de Poisson Tartare - White Fish with Tartare Sauce | |
| Coquille de Homard Mayonnaise - Lobster Meat, Lettuce, Mayonnaise | |
| Pate Traktir - Pate made of White Fish with Mushrooms and quenelles | |
| Anguille en Gelee - Eel cooked in White Wine with Onions and Mushrooms, made in Jelly | |
| Homard Froid - Lobster, Mayonnaise | |
| Langouste Froide - Crawfish, Mayonnaise | |
| Langouste a la Parisienne - Crawfish dressed on top of the Shell, garnished with Artichoke, Tomatoes, Vegetable Salad. All set in Jelly | |
| OEuf en Gelee - Poached Egg set in Jelly with Ham | |
| OEuf Lucullus - Hard boiled Egg stuffed with Goose Liver and Cream, in Jelly | |
| Boeuf a la Mode en Gelee - Beef with lard cooked in Wines and Vegetables covered with Wine Jelly | |
| Pate de Canard - Patty of Duck with Foie Gras, Truffles and Pistachios | |
| Foie Gras en Gelee - Goose Liver in Jelly | |
| Petit Pot de Creme Chocolat - Chocolate Cream | |
| Mousse au Kirsch - Mousse flavoured with Kirsch | |
| Mousse au Chocolat - Chocolate Mousse | |
| Cheese Cake - Made of Curd Cheese, Lemon, Orange, Eggs and Cream, on Lindy's of Broadway style | |
| Fruit Cheese Cake - Same as above, topped with Pineapple |
Page 6
| Consomme - Clear Soup | |
| Potage Tortue - Turtle Soup | |
| Bisque de Homard - Lobster Soup | |
| Potage aux huitres - 6 Oysters, Stock thickened with yolk of egg, cream | |
| Oyster or Clam Chowder - 6 Oysters cooked in stock, flavoured with Celery, Leeks, Onions, Thyme, Pimentos, Tomatoes, and dice of Bacon | |
| Bermuda Fish Chowder - Fish Broth with strained Tomatoes, parsley, Green peppers, Spices, Sherry and Shredded Fish | |
| Escargots de Bourgogne - Snails cooked in White Wine, Butter, Shallots, Garlic, Parsley, Spices served in their own shells | |
| Coquille de Poisson Bercy - White Fish cooked in White Wine Sauce, Shallots, Parsley in a shell | |
| Coquille de Poisson Duglere - White Fish cooked in White Wine Sauce, Shallots, Tomatoes, and Parsley in a shell | |
| Coquille Crabe Indienne - Crab Meat, Rice, Curry in a shell | |
| Coquille de Crabe Martin - Crab Meat, Mornay Sauce in a shell | |
| Coquille Homard Thermidor - Lobster Meat, Truffles, Mustard Sauce in a shell | |
| Croustade Prunier - Oysters cooked with Mushrooms and creamy White Wine Sauce, served in pastry |
Page 7
| Filet de Turbot Breval - Fillet of Turbot, Tomatoes, Mushrooms, Shallots, Parsley, White Wine 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 - Sheeps' Trotters cooked with Mushrooms and Cream Sauce | |
| Poularde au Riz, Sauce Curry or Supreme - Chicken poached with Rice and White Sauce |