Henri Iv Restaurants
Pages
Dishes
Page 2
| Pate du Chef | |
| Egg a la Russe | |
| imported sardines | |
| Saucisson Hot or Cold | |
| Caviar with Sour Cream | |
| Filet of Herring au Vin Blanc | |
| Nova Scotia Saumon Fumé | |
| Half Grapefruit | |
| Jus de tomate | |
| Coupe de Fruits | |
| Melon in Season | |
| Shrimp Cocktail | |
| Terrine de canard | |
| Escargots Bourguignonne | |
| Avocado with Crab Meat | |
| Soupe a l'Oignon | |
| La Soupe du Jour | |
| Vichyssoise du Chef | |
| Consomme en Tasse | |
| Petite Marmite Henri IV | |
| Crepes maison | |
| Coupe de Fruits | |
| French Bread Pudding aux Cerises Noires | |
| Creme Caramel | |
| Poire au Vin Rouge | |
| Patisserie | |
| Biscuit Tortoni | |
| Spumoni | |
| Peach Melba | |
| Cherries Jubilee | |
| Baked Apple with Vanilla Sauce | |
| Ice cream | |
| Mousse au chocolat | |
| Fromage Assortis Domestic | |
| Fromages Assortis imported | |
| Cafe creme | |
| Demi Tasse | |
| Tea | |
| Milk | |
| Iced tea or iced coffee | |
| cafe filtre |
Page 4
| Medoc, Vintage | $2.00 – $3.75 |
| St. Julien, Vintage | $2.00 – $3.75 |
| St. Emilion, Vintage | $2.00 – $3.75 |
| Chateau Leoville Barton, Vintage | $2.75 – $4.75 |
| Chateau Lafite Rothschild, Vintage | $3.50 – $6.75 |
| Chateau Margaux 1952 | $8.00 |
| Chateaux Margaux 1934 | $11.00 |
| Liebfraumilch, Vintage | $2.25 – $4.00 |
| Chablis, Vintage | $2.50 – $4.50 |
| Pouilly Fuisse, Vintage | $2.50 – $4.50 |
| Montrachet, Vintage | $2.75 – $5.00 |
| Sauternes, Vintage | $2.50 – $4.00 |
| Beaujolais, Vintage | $2.25 – $4.00 |
| Chateauneuf-du-Pape, Vintage | $2.75 – $4.75 |
| Graves, Vintage | $2.25 – $3.75 |
| Flamberge, Brut | $2.50 – $4.00 |
| Pommard, Vintage | $3.00 – $5.50 |
| Chambertin, Vintage | $3.00 – $5.50 |
| Rose Perle, Anjou | $2.00 – $3.50 |
| Tavel | $2.25 – $4.00 |
| Chateau de Selle | $2.50 – $4.50 |
| Bouquet De Provence | $2.50 – $4.50 |
| Johannisberger, Vintage | $2.50 – $4.50 |
| Bernkasteler, Vintaghe | $2.50 – $4.50 |
Page 5
| Alsatian Riesling, Vintage | $2.25 – $4.00 |
| Italian Chianti, Vintage | $2.00 – $3.75 |
| Beaulieu Cabernet | $2.00 – $3.75 |
| Beaulieu Chablis | $2.00 – $3.75 |
| Moet & Chandon | $4.75 – $8.75 |
| Mumm's Cordon Rouge, Brut | $6.25 – $11.75 |
| Veuve Clicquot Ponsardin, Vintage | $6.25 – $11.75 |
| Pommery, Brut | $11.75 |
| Dry Imperator champagne, N.Y. State | $3.25 – $6.00 |
| Dry Imperator sparkling burgundy, N.Y. State | $3.25 – $6.00 |
| Chauvenet Red Cap | $4.25 – $8.00 |
Page 7
| Soft Shell Crabs Meuniere | $1.95 |
| Shrimps New Orleans | $1.75 |
| Beef Steak Parisienne | $1.95 |
| boeuf bourguignon | $1.65 |
| Tete de Veau en Vinaigrette | $1.95 |
| Poulet Saute Provencale | $1.65 |
| Filet de Halibut Poche Hollandaise | $1.95 |
| Brook Trout Meuniere | $1.95 |
| Boeuf a'la Mode en Casserole | $1.85 |
| Vol au vent a la reine | $1.75 |
| Crepes de Volaille | $1.75 |
| Filet of Sole Amandine | $1.75 |
| Cervelle au beurre noir | $1.75 |
| Meatballs Bordelaise | $1.65 |
| Tongue au Madere Parisienne | $1.75 |
| Le Plat d'Hors d'Oeuvres Riche Special | $1.65 |
| Escalope de Veau au Madère et Champignons | $1.95 |
| Omelette Choice: Bacon, Parsley, Cheese | $1.55 |
| Steak Minute Maitre d'Hotel | $3.25 |
| Côte de porc | $1.75 |
| Ham Steak Hawaii | $1.75 |
| Spring lamb Chops | $2.95 |
| Calfs Liver à l'Anglaise | $2.25 |
| Veal Kidney Grille al'Americaine | $1.85 |
| Chopped Sirloin Steak Sauce Champignons | $1.65 |
| Henri IV Shrimp Salade | $1.85 |
| Chef Salade Supreme | $1.75 |
| Stuffed Avocado Pear with Crabmeat Ravigotte | $1.85 |