Tadich Grill THE ORIGINAL COLD DAY RESTAURANT 1849 OUR 127th YEAR 1976 BUICH BROTHERS OPEN MONDAY through SATURDAY, 11:30 A.M. to 8:30 P.M. California State Fair State Agricultural Society HONOR ROLL of CALIFORNIA'S 100 OLDEST ENTERPRISES Tadich Grill MEMBER 1948 HISTORY OF TADICH GRILL ESTABLISHED after the discovery of gold in 1849, on a location just off Portsmouth Plaza, the Tadich Grill has been an integral part of San Francisco history. Here, men of power and influence gathered to socialize and discuss the future of the city. Out of one such meeting came the moniker "Cold Day Restaurant," which was attributed to local politician Alexander Badlam. In 1882 after an exciting political battle in which Badlam was victorious, he remarked : "It's a cold day when I get left." So firmly did the name become fixed that everybody spoke of it as the "Cold Day Restaurant." The earthquake of 1906 forced John Tadich to set up temporary operation at the corner of Commercial and Leidesdorff Streets. In 1912, a "permanent" location was established at Clay and Leidesdorff Streets until 1967. In times past Tadich Grill was, acclaimed "the best mercantile. lunch counter in the wholesale district," continuing today as a, favorite lunch and dinner house in the financial district. The senior Buich Brothers came to work for John Tadich in 1918 and later bought the business. Now the sons of Louie Buich cordially invite you to come in and be a part of our history. 240 CALIFORNIA STREET SAN FRANCISCO 391 - 2373 Saturday, October 30, 1976 APERITIFS Sherry Wine .90 Harvey's Bristol Imported Sherry 1.10 Cream Sherry 1.10 Imported Vermouth 1.10 Dry Sack Sherry 1.10 APPETIZERS Fresh Crab, Prawn Cocktail 3.60 Shrimp Cocktail 2.80 Fresh Crab Leg Cocktail 4.50 Seafood Cocktail 3.60 Olympia Oyster Cocktail 3.60 Oysters Rockefeller 5.25 Eastern Oysters in the Half Shell 3.50 A LA CARTE SALADS Cosmopolitan Salad 5.50 Fresh Crab Salad 5.25 Mixed Seafood Salad 5.25 Prawn or Shrimp Salad 5.25 Shrimp or Prawn Louie 5.25 Whole Avocado Salad 2.95 Fresh Crab Louie 5.25 Crab Leg Salad 7.95 Avocado with Crab 5.40; with Shrimp 5.10 Sliced Tomatoes with Crab 5.40; with Shrimp or Prawns 5.10 Vegetable Combination 2.80; with Crab, Shrimp or Prawns 5.50 Hot or Cold Artichokes Mayonnaise 1.25 Old Fashioned Blue Cheese Dressing .50 Extra with All Salads SMALL SALADS Served without Entree .50 Extra Fresh Crab or Prawn 3.95; Shrimp 3.10; Mixed Green 1.10 Heart of Lettuce or Romaine 1.50; with Anchovies 2.10 Small Vegetable Combination 1.60; with Seafood 3.50 Sliced Tomato Salad with Crab or Shrimp 3.95 Sliced Tomato Salad 1.50 Half Avocado, French 1.75 Mixed Seafood Salad 3.95 Lettuce and Tomato 1.75 TADICH SPECIAL DINNER SALAD 1.35 SOUPS - Soup without Entree $2.00 - Fresh Boston Clam Chowder cup .95; bowl 1.10 Fresh Coney Island Clam Chowder cup .85; bowl 1.00 Clam Broth cup .80; bowl .95 TODAY'S SPECIAL TADICH SP'L SEAFOOD CANNELLONI, Shrimp Sce. 2.95 BROILED FRESH SWORDFISH 7.95 BROILED or FRIED FRESH STRIPED BASS 7.95 SEAFOOD CANNELLONI 3.50 Bouillabaisse, En Casserole - Sea Bass, Scallops, Prawns, Oysters and Crab Meat 5.10 Poached Salmon with Egg Sauce 7.75 Homemade Fish Cakes, Risotto 2.60 Chicken Livers Saute 3.95 Chicken Liver Omelette 3.95 Sweetbreads Saute, Ravioli 4.75 Eastern Oyster Stew in Milk or Half & Half 4.50 Fresh Broiled Calves' Liver with Onions or Bacon 4.75 Broiled Salisbury Steak, Fresh Mushroom Sauce 3.75 Baked Homemade Ravioli with Meat Sauce, en Casserole 2.35 Bacon and Eggs 3.50; Ham and Eggs 3.95 Breaded Veal Cutlets, Pasta 4.95 Broiled Hamburger Steak, with Pastaa or Fried Onion 3.75 FROM THE CHARCOAL BROILER Top Sirloin Steak with Fresh Mushroom Sauce 7.75 New York Cut Steak, Shoestring Potatoes 7.95 Filet Tips with Fresh Mushroom Sauce 8.25 Filet Mignon with Fresh Mushroom Sauce 8.25 Half Spring Chicken, Shoestring Potatoes 4.65 Double Lamb Chops 6.25 Skirt Steak 4.95 Pork Chops, Applesauce 4.95 - Minimum Charge $2.00 Per Person - FISH - SHELLFISH All fresh Seafood subject to season, weather and fishing conditions CHARCOAL BROILED Fresh Water Baby Salmon 6.40 Broiled Lobster Tail with Butter Sauce 11.50 Petrale, Butter Sauce 5.90 Halibut Steak, Butter Sauce 5.95 Sea Bass, Butter Sauce 5.95 Rex Sole or Sandabs, Butter Sauce 5.25 Salmon Steak, Butter Sauce 7.75 Fresh Brook Trout Meuniere 5.50 BAKED, EN CASSEROLE Oysters Rockefeller 5.25 Baked Halibut Florentine, en Casserole 4.95 Sea Bass, Rice, Creole Sauce 4.25 Sea Bass and Crab Meat, Creole Sauce 4.95 Salmon and Shrimps with Rice a la Creole 5.25 Shrimp and Oyster Creole 5.50 Stuffed Turbot with Crab & Shrimp a la Newburg 6.40 Salmon and Crab a la Newburg 6.50 Deviled Crab 6.50 Crab Meat and Prawns a la Monza 6.50 Combination Crab Meat & Lobster Thermidor 8.25 STEAMED Kippered Alaska Cod, Butter Sce., Boiled Potato 4.65 Smoked Finnan Haddie, Butter, Boiled Potato 5.25 PAN FRIED Hangtown Fry (Oyster, Bacon and Eggs) 5.75 Filat of English Sole, Tartar Sauce 5.25 Filet of Rock Cod with Saute Crab or Shrimp 5.25 Filet of Rock Cod, Tartar Sauce 4.75 Filet of Petrale, Tartar Sauce 5.65 Rex Sole or Sandabs 5.25 Abalone Steak, Tartar Sauce 8.95 DEEP FRIED Eastern Oysters with Bacon 5.85 Scallops, Tartar Sauce 5.95 Jumbo Prawns, Tartar Sauce 6.75 Crab Legs, Tartar Sauce 7.95 SAUTE Crab Legs Saute, Fresh Mushrooms, Sherry Wine 7.95 Prawns Saute, Fresh Mushrooms, Sauterne Wine 7.50 Scallops Saute, Fresh Mushrooms, Sauterne Wine 7.25 TADICH SPECIALS Tadich Special Seafood, Shrimp Sauce 2.95 Baked Avocado and Shrimp Diablo 5.85 Combination Deep Fried Seafood Plate 6.95 Oysters, Crab Legs, Scallops, Prawns and Abalone Combination Seafood Curry en Casserole 5.75 Crab Meat, Shrimps, and Prawns with Rice Lobster Thermidor Baked in Shell 8.95 VEGETABLES and POTATOES String Beans .80 Green Peas .75 Risotto 1.25 Fresh Spinach .95 Shoestring Potatoes .75 Hash Browned Potatoes .75 French Fried Potatoes .50 Side Order of Pasta Plain .75; with Meat Sauce .95 Steamed Rice Plain .75; with Mushroom Sauce .95 Hot or Cold Artichokes, Mayonnaise 1.25 DESSERT and CHEESE Baked Apple (Cream) 1.00 Ice Cream or Sherbet .75 Cheese Cake .90 Camembert or Monterey Jack .75 Rice Custard Pudding .80 Chocolate Sundae 1.00 BEVERAGES Coffee .35 Pot of Tea .35 Milk .35 Sanka .35 Small Black Coffee .35 Ginger Ale or Cola .50 Iced Tea or Iced Coffee .35 Calso Water .50 Tomato or Orange Juice .50 Schweppes .50 BEER and WINE Coors (Draft) .50 Carlsberg Light 1.00 Bass Ale 1.00 Hofbrau Dark Reserve 1.00 Guiness Stout 1.00 CHABLIS or BURGUNDY WINE (Glass) .50 We are Not Responsible for Articles Lost or Exchanged on the Premises NO PERSONAL CHECKS OR CREDIT CARDS ACCEPTED Sales tax will be added to the prices of all food and beverage items. COCKTAILS AND HIGHBALLS Old Fashion .90 Bonded 1.10 Dry Martini .90 Manhattan .90 Gimlet .90 Bourbon Highball .90 Scotch Highball .90 Brandy Highball .90 Rum (Bacardi) 1.10 Gin and Tonic 1.10 Tom Collins 1.10 Cuba libre 1.10 Screwdriver 1.10 Bloody Mary 1.10 Dubonnet Cocktail 1.10 Campari Cocktail 1.10 Americano or Negroni 1.25 Amer Picon Punch 1.25 BLENDED COCKTAILS Whiskey Sour 1.25 Bacardi 1.25 Daiquiri 1.25 Margarita 1.25 Gin Fizz 1.25 Ramos Fizz 1.50 PREFERRED DRINKS Old Grand Dad (Bonded) 1.10 Old Forester (Bonded) 1.10 Old Fitzgerald (Bonded) 1.10 I.W. Harper (Bonded) 1.10 Jack Daniels 1.10 Southern Comfort 1.10 Seagram's V.O. 1.10 Canadian Club 1.10 Old Overholt Rye 1.10 Wild Turkey 1.10 Rum (Bacardi) 1.10 Jim Beam 1.10 Early Times 1.10 Seagram's 7 Crown 1.10 Irish Whiskey 1.10 Beefeater Gin 1.10 Bombay Gin 1.10 House of Lords Gin 1.10 Plymouth Gin 1.10 Tanqueray's Gin 1.10 Stolichnaya Vodka 1.10 Seag ra m's Crown Royal 1.25 SCOTCH WHISKEY Cutty Sark 1.10 Dewar's White Label 1.10 Old Rarity 1.10 Bailantine's 1.10 Grant's (8 yrs. old) 1.10 J & B (Rare) 1.10 Johnnie Walker (Red) 1.10 Jo h n n ie Walker (Black) 1.25 Glenfiddich 1.25 Ch ivas Regal (12 yrs. old) 1.25 Pinch 1.25 CORDIALS Galliano 1.25 Creme de Menthe or Cacao 1.25 Kahlua 1.25 B & B 1.25 Benedictine 1.25 Drambuie 1.25 Christian Bros. Brandy 1.25 Metaxa 1.25 Spanish Brandy 1.25 Cognac VS 1.25 Apricot Brandy 1.25 Blackberry Brandy 1.25 Orange Curacao 1.25 Cointreau 1.25 Curacao Triple Sec 1.25 Grand Marnier 1.25 Tuaca Demi Sec 1.25 Cognac VSOP 1.50 Chartreuse 1.50 WINE LIST CALIFORNIA WHITE WINE CONCANNON Johannisberg Riesling (V) 3.25 5.75 Moselle (V) 2.75 4.75 WENTE BROS. - Dry Semillon (V) or Grey Riesling 2.75 4.75 Sauvignon Blanc (V) or Chablis 2.75 4.75 Pinot Chardonnay (V) 3.25 6.25 LOUIS MARTINI Dry Chenin Blanc (V) 2.75 4.75 INGLENOOK Chenin Blanc (V) 2.75 4.75 ROBERT MONDAVI - Traminer (V) 2.75 4.75 KORNELLL - Brut Champagne 4.75 7.25 CALIFORNIA RED WINE CONCANNON Petite Sirah (V) 3.25 5.75 LOUIS MARTINI - Pinot Noir (V) 3.25 5.75 INGLENOOK - Gamay Beaujolais (V) 3.25 5.75 LOUIS MARTINI - Burgundy 2.75 4.75 Cabernet Sauvignon (V) 3.25 5.75 ALMADEN - Grenache Rose 2.75 4.75 H.J. CARLE & SONS 28