The Ground Floor
Pages
Dishes
Page 1
| Pamplemousse | $1.35 |
| Crevettes en Bouquet | $2.60 |
| Galantine de Volaille Truffee - pate of poultry | $2.90 |
| Asperges vinaigrette | $2.50 |
| Saumon fume de Gaspe | $2.95 |
| Scampi Provencale | $2.70 |
| Jambon Cru et Melon | $2.75 |
| Harengs marines | $2.00 |
| Artichaut vinaigrette | $1.90 |
| Little Neck clams | $1.95 |
| Blue Point Oysters | $2.00 |
| Cherrystone Clams | $1.95 |
| Cape Cod Oysters | $2.10 |
| Potage Cressonniere | $1.40 |
| Consomme Aurore | $1.40 |
| Bisque de crevettes | $1.70 |
| Vichyssoise | $1.40 |
| Gazpacho | $1.40 |
| Oeufs poches Florentine | $4.00 |
| Omelette aux foies de volaille | $4.00 |
| Oeufs Brouilles Ecossaise | $4.00 |
| Truite Frite, Sauce Tartare | $5.00 |
| Filet de Turbot Poche, Hollandaise | $5.85 |
| Sole de Douvre Sautee, Caprice | $5.85 |
| Gratin de Coquille St. Jacques | $5.00 |
| Brochette de Fruits de mer Grille, Bernaise | $5.50 |
| The Cold Table | $5.35 |
| Cressons | $1.45 |
| Salade Ground Floor | $4.20 |
| Laitue | $1.45 |
| Endives | $1.55 |
| Escarole | $1.45 |
| Le plat du jour | $4.20 |
| Avec le Dejeuner: Beaujolais, 1966 | $3.00 – $5.00 |
| Steak au poivre | $6.60 |
| Poulet Saute Archiduc | $4.85 |
| Epinards a la creme | $1.15 |
| Haricots Verts au Beurre | $1.25 |
| Brocoli Hollandaise | $1.15 |
| Fonds d'Artichaut au Gratin | $1.40 |
| A Variety of Cheeses | $1.60 |
| Patisserie Maison | $1.70 |
| Mousse au chocolat | $1.70 |
| Poire Belle Helene | $2.00 |
| Fraises a la Creme | $2.10 |
| Baiser de Vierge | $1.50 |
| Salade de Fruits aux Quatre Liqueurs | $2.10 |
| Les Glaces et Les Sorbets | $1.30 |
| Sorbet au Cassis | $2.00 |
| Corbeille de Fruits | $1.35 |
| Espresso | $0.75 |
| Cafe: American | $0.60 |
| Foie de Veau Lyonnaise | $5.10 |
| Chilled Grapefruit | $1.35 |
| Steak with peppercorns, cognac sauce | $6.60 |
| Entrecote Minute, Bercy | $6.35 |
| Grilled Minute Steak, Bercy | $6.35 |
| Cotes d'Ageneau Vert Pret | $6.60 |
| Grilled Lamb chops | $6.60 |
| Escalope de veau Viennoise | $6.10 |
| Breaded Veal Cutlet | $6.10 |
| Sauteed Calf's Liver | $5.10 |
| Steak Tartare | $4.85 |
| Rognon de Veau Grille Henri IV | $4.85 |
| Grilled Veal Kidney, Bearnaise Sauce | $4.85 |
| Shrimp Cocktail | $2.60 |
| Pate of Poultry | $2.90 |
| Smoked Gaspe Salmon | $2.95 |
| Asparagus Vinaigrette | $2.50 |
| Prosciutto and Melon | $2.75 |
| Marinated Herrings | $2.00 |
| Artichoke Vinaigrette | $1.90 |
| Sauteed chicken, cream sauce | $4.85 |
| Hamburger Steak | $4.50 |
| Creamed Spinach | $1.15 |
| Buttered string beans | $1.25 |
| Broccoli, hollandaise sauce | $1.15 |
| Hearts of artichoke au gratin | $1.40 |
| Leek, watercress and potato soup | $1.40 |
| Clear consomme | $1.40 |
| Shrimp Bisque | $1.70 |
| Poached eggs florentine | $4.00 |
| Chicken Liver Omelet | $4.00 |
| Scottish scrambled eggs | $4.00 |
| Fried brook trout, tartare sauce | $5.00 |
| Poached turbot, hollandaise sauce | $5.85 |
| Sauteed Dover sole, Sauce Caprice | $5.85 |
| Scallops au gratin | $5.00 |
| Brochette of seafood, bearnaise sauce | $5.50 |
| With Lunch: Bourgogne Aligote, 1966 | $5.00 |
| Watercress | $1.45 |
| Lettuce | $1.45 |
| FRESH FRUIT | $1.35 |
| Ice creams and sherbets | $1.30 |
| Black currant sherbet with cassis | $2.00 |
| Fruit salad in liqueur | $2.10 |
| Meringue Chantilly | $1.50 |
| Strawberries and heavy cream | $2.10 |
| Pear, belle Helene | $2.00 |
| Chocolate Mousse | $1.70 |
| Assorted Pastries | $1.70 |
Page 4
| Pamplemousse | $1.35 |
| Chilled Grapefruit | $1.35 |
| Crevettes en Bouquet | $2.60 |
| Shrimp Cocktail | $2.60 |
| Galantine de Volaille Truffee | $2.90 |
| Pate of Poultry | $2.90 |
| Asperges vinaigrette | $2.50 |
| Asparagus Vinaigrette | $2.50 |
| Saumon fume de Gaspe | $2.95 |
| Scampi Provecale | $2.70 |
| Smoked Gaspe Salmon | $2.95 |
| Jambon Cru et Melon | $2.75 |
| Prosciutto and Melon | $2.75 |
| Harengs marines | $2.00 |
| Marinated Herrings | $2.00 |
| Artichaut vinaigrette | $1.90 |
| Artichoke Vinaigrette | $1.90 |
| Little Neck clams | $1.95 |
| Blue Point Oysters | $2.00 |
| Cherrystone Clams | $1.95 |
| Cape Cod Oysters | $2.10 |
| Potage Cressonniere | $1.40 |
| Leek, watercress and potato soup | $1.40 |
| Consomme Aurore | $1.40 |
| Clear consomme | $1.40 |
| Bisque de crevettes | $1.70 |
| Shrimp Bisque | $1.70 |
| Vichyssoise | $1.40 |
| Gazpacho | $1.40 |
| Oeufs poches Florentine | $4.00 |
| Poached eggs florentine | $4.00 |
| Omelette aux foies de volaille | $4.00 |
| Chicken Liver Omelet | $4.00 |
| Oeufs Brouilles Ecossaise | $4.00 |
| Scottish scrambled eggs | $4.00 |
| Truite Frite, Sauce Tartare | $5.00 |
| Filet de Turbot Poche, Hollandaise | $5.85 |
| Fried brook trout, tartare sauce | $5.00 |
| Poached turbot, hollandaise sauce | $5.85 |
| Sole de Douvre Sautee, Caprice | $5.85 |
| sauteed Dover sole | $5.85 |
| Gratin de Coquille St. Jacques | $5.00 |
| Scallops au gratin | $5.00 |
| Brochette de Fruits de mer Grillee, Bearnaise | $5.50 |
| Brochette of seafood, bearnaise sauce | $5.50 |
| The Cold Table | $5.35 |
| Cressons | $1.45 |
| Watercress | $1.45 |
| Laitue | $1.45 |
| Salade Ground Floor | $4.20 |
| Lettuce | $1.45 |
| Escarole | $1.45 |
| Endives | $1.55 |
| Plat du Jour Especially Prepared by the Chef Today | $4.20 |
| Beaujolais, 1966, la bouteille | $5.00 |
| Beaujolais, 1966, la demi-bouteille | $3.00 |
| Bourgogne Aligote, 1966, la bouteille | $5.00 |
| Steak au poivre | $6.60 |
| Steak with peppercorns, cognac sauce | $6.60 |
| Cotes d'Agneau Vert Pre | $6.60 |
| Grilled Lamb chops | $6.60 |
| Entrecote Minute, Bercy | $6.35 |
| Grilled Minute Steak | $6.35 |
| Escalope de veau Viennoise | $6.10 |
| Breaded Veal Cutlet | $6.10 |
| Poulet Saute Archiduc | $4.85 |
| Sauteed chicken, cream sauce | $4.85 |
| Steak Tartare | $4.85 |
| Foie de Veau Lyonnaise | $5.10 |
| Sauteed Calf's Liver | $5.10 |
| Rognon de Veau Grille Henri IV | $4.85 |
| Grilled Veal Kidney, Bearnaise Sauce | $4.85 |
| Hamburger Steak | $4.50 |
| Creamed Spinach | $1.15 |
| Haricots Verts au Beurre | $1.25 |
| Haricots Verts au Beurre | $1.25 |
| Buttered string beans | $1.25 |
| Epinards a la creme | $1.15 |
| Brocoli Hollandaise | $1.15 |
| Broccoli, hollandaise sauce | $1.15 |
| Fond d'Artichaut au Gratin | $1.40 |
| Hearts of artichoke au gratin | $1.40 |
| A Variety of Cheeses | $1.60 |
| Patisserie Maison | $1.70 |
| Assorted Pastries | $1.70 |
| Mousse au chocolat | $1.70 |
| Chocolate Mousse | $1.70 |
| Poire Belle Helene | $2.00 |
| Pear, belle Helene | $2.00 |
| Fraises a la Creme | $2.10 |
| Strawberries and heavy cream | $2.10 |
| Baiser de Vierge | $1.50 |
| Meringue Chantilly | $1.50 |
| Salade de Fruits aux Quatres Liqueurs | $2.10 |
| Fruit salad in liqueur | $2.10 |
| Les Glaces | $1.30 |
| Ice Creams | $1.30 |
| Sherbets | $1.30 |
| Les Sorbets | $1.30 |
| Sorbet au Cassis | $2.00 |
| Black currant sherbet with cassis | $2.00 |
| Corbeille de Fruits | $1.35 |
| FRESH FRUIT | $1.35 |
| Espresso | $0.75 |
| AMERICAN COFFEE | $0.60 |