Claude's
Pages
Dishes
Page 1
| Le vacherin glace Perigourdine | |
| Ruche Edouard VII | |
| Oranges ou mandarines Norvegiennes, Orange or mandarin ice cream with Italian meringue baked in oven | |
| Les crepes soufflees a votre choix | |
| Souffles Tous Parfums | |
| La tulipe de fruits frais au poivre noir, Fresh fruits with black pepper served in a tulip shape |
Page 3
| La soupe aux truffes, Paul Bocuse | |
| Le striped bass farci du 'Paquebot France' | |
| Le chapon a la vapeur de Lucien Tendret | |
| Le Filet de boeuf roti belle Bressanne | |
| Le carre de veau baigne de son jus | |
| La Bouillabaisse Catalane | |
| Tous les gibiers en saison | |
| Cote de veau des tonneliers, Veal cutlet with shallots and white wine sauce | |
| Fond d'artichaut au foie gras, Heart of artichoke with goose liver | |
| Feuillete de poireaux a l'huile de noix, Freshly cooked leeks in puff pastry with walnut oil | |
| Mille feuille de saumon fume, Layer of smoked salmon mousse in puff pastry | |
| Veloute de tomate froid au basilic, Cold tomato soup with fresh basil | |
| Galatine de poissons de riveire au coulis de tomate, Round-shaped fish pate with puree of fresh tomato | |
| Poelee d'escargots a la creme d'ail, Snails in garlic cream sauce | |
| Fricassee d'huitres et palourdes a la Florentine, Glazed oysters and little neck clams on a bed of spinach | |
| Supreme de bar grille au ragout de coquilles St. Jacques, Grilled bass served with stewed bay scallops | |
| Beignet de lotte Cardinale, Fritter of bellyfish with lobster sauce | |
| Mixed grill de poissons au beurre blanc et baies rouges, Sole, bass and bellyfish-grilled-served with creamy white butter and red berries | |
| Carre d'agneau roti en croute aux herbes de Provence, Baked rack of lamb with Provence herbs in puff pastry | |
| Noix de ris de veau a la creme d'oseille, Sweetbreads with sorrel sauce | |
| Aile de poularde en chevaliere au coulis de poivrons rouge, Sauted breast of chicken served in a round shape with a cream of sweet red pepper | |
| Filet de doeuf poele Bressanne, Pan-fried filet of beef garnished with chicken dumplings and pistachios, Madeira sauce | |
| Le plateau de fromages affines a souhait | |
| Salade-endives and arugula with garlic capons |
Page 5
| Soupe des Pecheurs Catalans Fisherman's soup | |
| Consomme de Volailles aux Trois Racines Chicken consomme with julienne vegetables | |
| Gourmandise de Veau Brillat-Savarin | |
| Carre d'Agneau en Croute aux Herbes de Provence (pour 2) | |
| Escalope de Foie Gras des Landes aux Raisins Verts | |
| Emince de Filet de Boeuf Tartare Thin raw slices of beef with vinaigrette herb sauce | |
| Pomponnette de Caille Lucullus a la Gelee de Porto Boned quail with goose liver served cold with port aspic | |
| Claude's Bouillabaise Fish stew, Catalan style | |
| Dos de Red Snapper a la Moelle Red snapper with red wine sauce and marrow | |
| Homard de Maine Grille a Beurre Nantais Grilled lobster with creamy butter | |
| Darne de Bass Raye Sauce Bercy Poached striped bass with white wine sauce, shallots and parsley | |
| Filet de Sole 'Duglere' Poached filet of sole with tomato, parsley, onion and shallots | |
| Beignet de Lotte aux Poireaux Anglerfish fritter with leeks | |
| Pates d'Italie - Fraiches - Importees Italian pasta - fresh - imported | |
| Cotelettes d'Agneau Sautees au Thym et la Menthe Lamb chops sauted with thyme and fresh mint | |
| Salade de Fruits de Mer aux Grains de Mais Lobster, crab and shrimp salad with corn kernels | |
| Casserole d'Escargots a la Chablaisienne Snails in white wine and garlic butter | |
| Tournedos a la Mode Bressane Filet of beef with Madeira sauce, chicken dumpling and pistachios | |
| Fricasse de Cailles aux Echalottes Bones quails, halved, with shallots | |
| Aile de Volaille Demi-Deuil Poached breast of chicken with supreme sauce and truffles | |
| Medaillons de Ris de Veau a la Creme d'Estragon Sweetbreads with tarragon cream sauce | |
| Souffle Glace aux Framboises Cold souffle with raspberries | |
| Gateau au Chocolat Amer Chocolate mousse cake with bitter chocolate | |
| Bavaroise au Fin Moka Coffee-flavored Bavarian cream | |
| Le Delice au Cognac Brandy mousse cake | |
| Les Profiteroles Pralinees, Sauce Chocolat Praline ice cream in puffs with chocolate sauce | |
| Cafe Expresso | |
| CAFE | |
| The | |
| Decaffine | |
| Les Trois Fruits Frais Grand Marnier au Sucre Casse Fresh fruits with Grand Marnier and candied sugar | |
| La Tarte du Jour Tart of the day | |
| L'Assiette de Jus de Fruits Frais Glaces Assortment of fresh fruit ices | |
| Creme Nuit et Jour Edouard Nignon Vanilla custard ice cream with chocolate sauce | |
| Les Glaces a la Creme Home-made ice cream | |
| Cafe Claude | $4.50 |
| Irish coffee | $4.50 |
| Cappucino | $2.00 |
| Carre de Veau roti au Jus Bouquetiere (pour 4) Roast rack of veal with fresh vegetables (for 4) |
Page 6
| Le feuillete chaud aux poires sauce Williamine Fresh poached pear served in a puff pastry wiht Williams sauce | $6.00 |
| La tarte a la facon des demoiselles tatin a la creme fraiche Apple tart baked upside down with creme fraiche | $4.50 |
| La tulipe au chocolat Chocolate mousse served in a tulip shape | $4.00 |
| Les oeufs a la neige aux pistaches et violettes Poached egg whites with pistachios and violets | $5.00 |
| Le bavarois Arlequin Two-color Bavarian cream - vanilla and coffee with chocolate sauce | $5.00 |
| Le souffle glace Conde Ice cream with whipped cream and praline paste | $4.00 |
| Le succes au chocolat Light chocolate mousse cake | $4.00 |
| Les glaces a la creme - vanille, cafe, miel, chocolat Ice cream - vanilla, coffee, honey, chocolate | $4.00 |
| Les sorbet de fruits frais Fresh fruit ices | $4.00 |
| Les trois fruits frais Grand Marnier au caramel Orange-pineapple-strawberries - with Grand Marnier and caramel glaze | $5.00 |
| Chateau Coutet, Barsac 1973 | $12.00 |
| Chateau Suduiraut, Sauterne 1971 | $18.00 |
| Cafe Expresso | $2.00 |
| CAFE | $1.50 |
| Cappucino | $2.25 |
| The | $1.50 |
| Sanka | $1.50 |