Café des Beaux Arts
Pages
Dishes
Page 2
| A charge of 10c. per cover, including Bread and Butter will be made on all checks. | |
| Cape Cod Oysters | $0.35 |
| Smith Island Oysters | $0.45 |
| Sea Tag Oysters | $0.50 |
| Oysters a la Dumas (hot) | $0.60 |
| Oyster or Clam Cocktail 10c. Ex | |
| Blue Point Oysters | $0.30 |
| Little Neck clams | $0.35 |
| Cherrystone Clams | $0.40 |
| Honey Dew Melon | $0.40 |
| Grapefruit, half | $0.30 |
| Ripe Olives | $0.35 |
| Celery | $0.35 |
| Stuffed Mango | $0.30 |
| Hors-d'OEuvre des Beaux-Arts | $0.60 |
| Salade d'anchois | $0.65 |
| French Boneless Sardines | $0.80 |
| Mackerel in Oil | $0.45 |
| Fresh Caviar de Beluga | $1.75 |
| Lobster Cockail | $1.00 |
| Crab Flake Cocktail | $0.70 |
| Nonos a l'Indoustan | $0.40 |
| Chili Sauce | $0.10 |
| Chutney Sauce | $0.20 |
| Petite marmite soup | $0.45 |
| Puree Saint-Germain Soup | $0.40 |
| Soupe a l'oignon gratinee | $0.50 |
| Gombo, hot or cold, in cup | $0.40 |
| Cold Essence of Tomato Soup in Cup | $0.40 |
| Consomme, hot or cold, in cup | $0.35 |
| Clear green turtle soup | $0.60 |
| Broiled Shad Maitre-d'Hotel | $0.80 |
| Fried Whitebait, Sauce Tartare | $0.60 |
| Mountain Brook Trout Meuniere | $0.80 |
| Filet of Sea Bass Amandine | $0.65 |
| Grenouilles (Frog's Legs) Provencale or Meuniere | $0.90 |
| Grenouilles (Frog's Legs) Nebuleuses | $0.90 |
| Fried smelts, sauce tartare | $0.65 |
| Fried Scollops | $0.85 |
| Cloche Virginie (Scollops) | $0.90 |
| Moules (Mussels) Mariniere | $0.50 |
| Broiled Live Lobster, Small | $1.50 |
| Broiled Live Lobster, Large | $2.25 |
| Oyster crabs a la Newburg | $1.00 |
| Emince a la Paloise | $1.10 |
| Escalope of Veal Minute | $1.10 |
| Chicken Saute Biarritz | $1.50 – $3.00 |
| Veal Kidney Mexicaine | $1.00 |
| Emince de Volaille (Chicken) a la King | $1.25 |
| Ris-de-Veau (Sweetbread) a la Diane | $1.50 |
| Supreme de Volaille (Chicken) Henri IV | $1.50 |
| Filet Mignon Carmen | $1.50 |
| Honey Dew Melon | $0.40 |
| Coupe de Grapefruit Grenade | $0.60 |
| Potage Minestrone a la Milanaise | $0.30 |
| Gumbo in Cup, Hot or Cold | $0.40 |
| Casserolette of Lobster a l'Americaine | $0.80 |
| Emince of Tenderloin Biarritz | $1.10 |
| Squab Chicken en Casserole Mascotte | $1.50 |
| Cold Boned Royal Squab a la Gelee 1/2 | $0.75 |
| Fresh Hot-House Asparagus Hollandaise or Vinaigrette | $1.25 |
| Spring Lamb Steak Parisienne | $1.50 |
| Brussels Sprouts Sautes au Beurre | $0.40 |
| Field Salad | $0.30 |
| Alligator Pear, half | $0.75 |
| Savarin Chantilly | $0.40 |
| Parfait Praline | $0.40 |
| Ananas a la Conde | $0.25 |
| Fresh Mushrooms des Gourmets Sous Cloche | $1.00 |
| Cauliflower au Gratin | $0.60 |
| New string beans | $0.45 |
| Wild Rice | $0.50 |
| Brussels Sprouts | $0.40 |
| New peas | $0.75 |
| Artichoke Hollandaise | $0.45 |
| Spaghetti a la Christine | $0.75 |
| Carrots a la Vichy | $0.30 |
| French Peas A L'Etuvee | $0.40 |
| Cepes Bordelaise | $0.60 |
| Julienne potatoes | $0.30 |
| Lyonnaise Potatoes | $0.30 |
| Potatoes hashed in cream | $0.30 |
| Hashed browned potatoes | $0.30 |
| Fried Potatoes | $0.30 |
| Potatoes Gauffrettes | $0.40 |
| Au Gratin Potatoes | $0.40 |
| Potato Soufflees | $0.50 |
| Potatoes Anna | $0.40 |
| Potatoes Adele | $0.40 |
| Potatoes chateau | $0.35 |
| Bermuda potatoes | $0.40 |
Page 3
| A charge of 10c. per cover, including Bread and Butter will be made on all checks. | |
| Sirloin Steak | $1.50 |
| Tenderloin Steak | $1.25 |
| Steak Minute with Potatoes Sautees | $1.25 |
| Mutton Chop (each) | $0.50 |
| Lamb Chop (each) | $0.50 |
| English mutton chop | $0.80 |
| All Planked Steaks 40c. Extra per Person | |
| Fresh Pheasant Roast or Venitienne | $6.00 |
| Milk-Fed Pullet a la Brookfield | $4.00 |
| Milk-Fed Pullet, Broiled or Roast | $3.00 |
| Squab Chicken | $1.50 |
| Squab Chicken Josephine | $2.00 |
| Spring turkey, half | $2.50 |
| Squab Guinea Hen Venitienne | $2.00 |
| Roast Mallard Duck | $5.00 |
| Broiled Spring Chicken | $1.25 – $2.50 |
| Spring Chicken Beaux-Arts | $1.50 – $3.00 |
| Guinea Hen Beaux-Arts | $1.75 – $3.25 |
| Broiled Guinea Hen | $1.50 – $3.00 |
| Royal Squab Venitienne | $1.25 |
| L.I. Duckling, Roast or Broiled | $3.50 |
| All Dishes in Casserole 15c. Extra per Person | |
| All Dishes Bourgeoise or Cocette 25C. Extra per Person. | |
| Bordelaise or Bearnaise Sauce 15c. Extra per Person | |
| Cold Pigeonneau Desosse (Boned Squab) a la Gelee | $1.50 |
| Cold Spring Chicken | $1.25 – $2.50 |
| Cold Assorted Meats | $0.85 |
| Cold Assorted Meats with Chicken | $1.00 |
| Cold Terrine de Foie-Gras 1.75 for 1; 2.75 for 2; 3.50 for 3 or 4 | |
| Endives Salad | $0.60 |
| Salade Tropicale | $0.50 |
| Hearts of Salad | $0.45 |
| Escarolle or Chicory Salad | $0.35 |
| Field Salad | $0.30 |
| All Other Salads in Season | $0.35 |
| Chicken salad | $1.00 |
| Roquefort Dressing | $0.20 |
| Fresh Vegetable Salad | $0.60 |
| Crab flake salad | $0.75 |
| Lobster salad | $1.25 |
| Russian Dressing | $0.10 |
| Baked Apple | $0.25 |
| Baked Apple with Cream | $0.30 |
| French Ice Cream, all flavors | $0.35 |
| Coupe Mary Garden | $0.50 |
| Biscuit Glace Favori | $0.50 |
| Alaska Montmorency | $0.90 |
| Parfait Moka | $0.40 |
| Forbidden Fruit Punch | $0.40 |
| Riz a l'Ananas | $0.40 |
| Plombiere aux marrons | $0.40 |
| Fruits Rafraichis Cardinal | $0.60 |
| Poire Conde | $0.60 |
| Crepes a la Francaise (hot) | $0.80 |
| Peche Flambee aux Liqueurs (hot) | $0.90 |
| Baba au rhum | $0.35 |
| Confiture de Bar-le-Duc | $0.45 |
| Guava jelly | $0.40 |
| Edam Cheese | $0.30 |
| Port-du-Salut Cheese | $0.30 |
| American Gruyere Cheese | $0.30 |
| CAMEMBERT CHEESE | $0.35 |
| Cream Cheese | $0.20 |
| Gruyere Cheese | $0.40 |
| ROQUEFORT CHEESE | $0.40 |
| Beaux-Arts Gervais with Home-made Jelly (Fresh Daily) | $0.40 |
| Pot Coffee (1) | $0.20 |
| Pot Coffee with cream | $0.25 |
| Mazagran | $0.20 |
| Demi-tasse | $0.15 |
| Cafe frappe au kirsch | $0.40 |
| Cream, Pitcher | $0.10 |
| Cream, Large Pitcher | $0.15 |
| All Garnitures will be Charged per Person, One-third of the Portion Price. | |
| After Dinner Try "A Forbidden Fruit Liqueur", 30c. or "A Cupid's Kiss", 30c. | |
| Hors-d' OEuvre a la Russe | |
| Soupe a l'oignon gratinee | |
| Petite marmite | |
| Mountain Brook Trout Amandine | |
| Cloche Virginie (Scollops) | |
| Frog's Legs Nebuleuses | |
| Emince a la Paloise | |
| Sweetbread a la Diane | |
| Specialties of the Beaux-Arts | |
| Escalope of Veal a la Minute | |
| Spring Chicken Biarritz | |
| Guinea Hen Beaux-Arts | |
| Squab Chicken Josephine | |
| Chicken Saute Art-Nouveau | |
| Mixed Grill Beaux-Arts | |
| Noisette of Lamb des Gourmets | |
| Spaghetti Beaux-Arts | |
| Spaghetti a la Christine | |
| Beaux-Arts Gervais | |
| Alaska Montmorency |