PHOTOGRAPH
Appetizers
Jonah Crab Cake
on Brown Bread
9.75
Fresh Beluga Caviar
Garni
market price
Escargots � la Bourguignonne
8.75
Country Duck Pat�
with Pistachio Nuts
8.75
Shrimp Cocktail
14.50
Seafood Cocktail
16.00
Crabmeat Cocktail
12.75
Canap� of Steak Tartare
Toast Points
12.50
Smoked Rainbow Trout
with Cucumbers and Dill
8.75
Scottish Smoked Salmon
Toast Points
10.75
OYSTERS AND CLAMS
Cotuit Oysters
on the Half Shell
10.75
Baked Oysters
� la Gino
12.00
New England Oyster Stew
12.75
Baked Oysters Rockefeller
11.75
Cherrystone Cocktail on the Half Shell
10.75
Baked Clams Casino
8.50
Littlenecks on the Half Shell
8.25
Baked Clams � la Gino
10.75
SOUPS
Baked Onion Soup
au Gratin
5.00
Clam Chowder
5.25
Lobster Bisque
7.50
Vichyssoise
4.25
SALADS
Arrugula, Endive
5.50
Boston Bibb Lettuce
4.50
Hearts of Lettuce
4.00
Sliced Tomato, Goat Cheese
5.25
Caesar Salad
6.25
Marinated Artichoke Salad
5.25
Fresh Spinach, Mushroom and Bacon
4.75
Chiffonade
5.00
Roquefort Cheese Dressing
2.50
FISH
Broiled Nantucket Bay Scallops
en Brochette with Roasted Potato
20.75
Curried Shrimp
with Sweet basmati rice and Mango Chutney
20.75
Nage of Shrimp, Scallops, Lobster, Clams and Blanquette de Homard
24.00
Grilled Salmon
Horseradish Sauce
22.50
Broiled Sole
Roasted Potato
19.75
Dover Sole Meuni�re
market price
Broiled Boston Scrod
Ma�tre d'H�tel
19.75
Locke-Ober Lobster Stew
market price
Baked Lobster Savannah
market price
Coquille of Lobster Savannah
market price
Chicken Lobster
Broiled, Boiled
market price
Large Lobster Broiled , Boiled
market price
Fresh Saut�ed or Broiled Swordfish
with Caper Butter
23.75
Soft Shell Crabs
in season
Shad Roe
in season
ENTREES
Boston Cut Black Angus Sirloin
with Red Wine Sauce and Horseradish Potatoes
29.00
Broiled Filet Mignon
Champignon Sauce
27.50
New York Cut Sirloin Steak
Berey Butter
26.50
Chateaubriand Bouqueti�re
(for 2)
B�arnaise Sauce
55.00
Steak Tartare
22.50
Steak au Poivre
27.50
Roast Prime Rib of Beef
au Jus, Mashed Potato
24.00
Sweet Breads Fricass�
with Lobster and Morels
27.50
Grilled Veal Chop
with Bordelaise Sauce
27.50
Wiener Schnitzel
Buttered Noodles
21.00
Wiener Schnitzel "Holstein"
Buttered Noodles
22.00
Veal Oscar
with King Crabmeat and Asparagus
27.50
Saut�ed Calves Liver
with Bacon and Smothered Onions
19.50
Broiled Lamb Chops
Roasted Potato
25.50
Roast Rack of Lamb Persillade
with Minted Tarragon Glaze and Confit of Onion
29.50
(58.00 for 2)
Seared Breast of Muscovy Duck
aux Fruits de Saison, Fried Sweet Potato
23.50
Grilled Supr�me of Chicken
with wild mushrooms and herbed risotto
18.75
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