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Menu from Perino's Restaurant, Wilshire Boulevard, Los Angeles, California. Signed with personal greetings to Fred W. Rankin, M.D. from multiple individuals, 1950

Part of Fred W. Rankin, M.D. Scrapbooks

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O 4 I on Half Shen 1 50 Fresh Fruit Cocktail .90 Stuged Cale;-Y au Cheuystcme clams 1450 , .... f 1 i · Y? ° B _ 1:25 Olympia oyster caaktari 1.20 Roquefort .00 Imported Fresh _ * 1 4 \ Shnmp Cocktail Heart of Artichoke and Celery Victor .85 Caviar p_p_ 5_g5 ` 1 1 * S11-1'1mP8 11°m°“-1900 1-50 Avecade C°¤1fl1'?;sh Tomato .85 011 up Plgtite Marmite .90 l Consomme Be1levuen100° ul n Cream of Fresh Peas 1.00 . COLD: Vichysoisse .70 Madrilene .60 Consomme .60 t 43 g Eggs Benedict 1.60 Perinos 1.70 Chieken Liver Omelette 1.90 Eggs with Bacon or Ham 1.75 g Q Spanish Omelette 1.75 Eggs Florentine 1.40 Eggs Marney 1.50 SH . · Legs, Marrow Bordelaise 3.40 . Lobster a l’Americoine. Wild Rice 6.15 Lobster Cardinal 5.70 _ K; ‘ _ =• Saute Amandine 3.00 Eastern Scallops Poulette 3.25 Shrimp Creole with Rice 3.00 94 4 - ` . F= uperior Whitefish 2.90 Fried Scallops. Tartare Sauce 3.00 Filet of Sole Bonne Femme 2.75 Q 9 ‘ · Filet of Sole Florentine 2.70 Brook Trout Saute Meuniere 2.60 Fried Filet of Sole. Tartare Sauce 2.00 · - a Filet of Sole Marguery 2.90 Shrimps Curry with Rice and Chutney 3.25 Corbina Saute Meuniere 2.50 _ \ * c 2 · 4 v 1a9;qs£nd Duckling a l'Orange. Wild Rice 3.90 · Cal.t's Liver Saute with Bacon. Spinach 2.90 § · amb Saute Parisienne. 2.80 Breast of Chicken Saute. Montpensiere. Gnocchi 3.10 f . a ac Medaihonof`BeefTenderloi1r$autee*.`P.§rir1ds-;-*4.50 7 .- ._ tif S . Scalicpinepi Veal aux-Madeira. Peas 4 , 4 Veal Chops Parmegiana with Gniocchi 3.50 Breast of Turkey. Marco Polo 3.25 7 5 ` Boned Squab Chicken Saute. Folies Bergere 3.25 Chicken Cacciatora en Casserole. Garni 3.30 1 Q / l Calf Sweetbreads Saute Financiere. Peas 3.00 Chifikéh CUNY with W11d hi¢€ ahd Chutney 3.25 \ 4 1 reast of Guinea Hen Under Bell Virginia, Wild Rice 3.25 Fresh M¤Sh1'00mS Saute. Celberl 2.50 1 `$ ned Stuffed Squab Pimontaise 3.90 / _ j, Chicken en Cassero e Parisienne (fer 2) 7.00 § '·· . :1 Prime?>s&;22eef¢u Iusé.75( %/` l4}`“(" //03/ Qju, 6.-L Lz/U 1 6, é al . / pt-4. 1 ··*‘ 4 QLAJ ll F M THE GRILL Partridge a 1'Anglaise E; _ 1 1 N. Y. Cut Sirloin Steak (for 1) 5.25 Sirloin Minute 3.75 Filet Mignon 5.50 Steak Minute 3.75 ‘ _ ' Broiled Squab Turkey Colbert (for 2) 6.00 Hal Broiled Chicken 2.90 English Mixed Grill 3.50 French Lamb Chop (1) 2.00: Lamb Chops (2) 3.75 Brochette Chicken Livers. Wild Rice 3.10 ‘ Breast of Capon. Sauce Diablo Virgienne 3.25 Broiled Squab Americaine 3.90 " S f) ` _ SAUCES: Bearnaise .65 .Marrow Bordelaise .85 Mustard .50 Mushroom .70 _ N ___ 0 Gnocchi Piedmontese 1.70 Spaghetti Bolognaise 1.75 Spaghetti Tetrazzini 2.30 \ Tag1iariniBolognaise 1.75 Risotto Milanaise 1.70 Ravioli Genovese 1.75 * w . BUFFET . ` 4 ® Stuffed Avocado with Shrimp 2.25 Shrimp Salad 2.50 Lorenzo Salad 2.50 Cold Sliced Chicken 2.50 4 " Q} Tomato Surprise stuffed with Chicken. Crab or Shrimp 2.50 Special Chicken Salad Parisienne 2.85 ` °" \ Cold Salmon with Cucumber Vernon 2.25 Half Roast Chicken with Compote of Fruit 2.70 A · Assorted Cold Cuts with Chicken 2.80 4 Cold Roast Prime Ribs of Beef with Potato Salad 3.10 g Chef's Salad 2.25 Fresh Fruit 1.40 Perino Salad 2.10 Pineapple and Cottage Cheese 1.40 . Lobster Salad 5.70 Fresh Crab Salad 2.75 Romaine and Gra efruit 1.10 · ’” 1 SALADS 4. · ` 44 4 _4 4 44;. _ 4 gi of-I.ettuces_,_r_._.,.65_,4,-,eLe1t1ice_ and T¤mm¢;es=_€@)_._,j4 Frerrc1;T@,ri_i;;e...;;g:4;.4..? 444. 1;;%.5.. Sliced Iorrtatoas 4... . ,5-Jug i Heart of Romaine .65 “S1ice`d Tomatoes and iMixed Green .65 Salad Italiene -1 ` **].00 - Chicory .65 Cucumbers .90 Vegetable Salad .90 Heart of Palms 1.60 . ‘ * Watercress .90 Hearts of A1’l1C110ke .80 Sliged Cucumbers .90 Avocado '_9() S A Ce ery Root .70 · Roquefort Cheese Dressing .50 per person Lorenzo Dressing .40 f ' GETABLES 9 ` ` { G d P .65 Pe Paysanne .80 Lima Beans .80 Carrots V' hy .50 St ' B .65 St§u§nBe:r?: au Gratin .75 agucchini Florentine .60 Zucchini Provencale .75 English Spinach .65 Cream;11 gpiriggli ,75 ’ / '1 Cauliflower .60 Egg Plant, Fried .70 Egg Plant, Portugaise .75 4 Spinach a la Provencale .75 ¢ Artichoke .80 French Fried Onions .90 Broccoli .90 Corn Saute .50 Stewed Tomatoes Petits Poise .75 Heart of Palms 1.60 Fresh Asparagus 1.00 Com on Cob .50 J) 6 { ‘ Hollandaise Sauce .50 Butter Sauce .40 / 1 POTATOES 1 . Q Baked Potato .45 Hashed Brown .60 ‘ Au Gratin .60 Lyonnaise .60 Minute .40 Hashed in Cream .65 /{/1) V] e . ‘ Cottage Fried .80 Souffle 1.00 French Fried, Long Branch or Iulienne .40 1 Grilled Sweet .65 Candied Sweet .70 1 é DESSERTS ‘ ~ · t Merin ue Glace .75 Zuppa Inglese .80 French Pancake .85 Layer Cake .60 Coupe Alexander 1.50 9 ` Coupe St. Iacques 1.25 Cheese Cake .85 . 4 Crepes Suzette 1.75 .-Pie .50 Baked Alaska 1.25 Compote of Fruit .75 Raman Punch 1.10 Cherry Iubilee 1.70 1 French Pastry .50 Zabaglione 1.10 Melba Peach 1.00 “ PARFAITS: Cafe .65 Strawberry .65 Chocolate .65- Tricolor .65 Bavarian Cream .75 Chocolate or Vanilla Souffle (for 2) 3.00 Souffle Grand Mamiere (for 2) 3.00 Marquis de Salambo .60 Strawberries Romanoff 1.80 JJ Ice Creams: Vanilla .55 Chocolate .60 Coffee .65 Sherbets: Pineapple .50 Orange .50 I All Fresh Fruits and Melon .80; with Double Cream 1.00 Assorted 1Cheese·Tray .75 per person , BEVERAGES . gl 5 Pot of Coffee with Cream .35 Demi Tasse .30 Chocolate or Cocoa .30 Kaffee Hag .30 Sanka or Postum .35 Milk ,25 Cafe Diable 1.50 Orange Pekoe, Green. Oolong. Black Tea .35 Buttermilk .20 Iced Tea .40 Iced Coffee .40 {__, dr Bread and Butter .20 Per Person Sales T¤x_ of 31/2% will be added to the price of the above items Not Responsible for Lost Articles l