We occasionally see James Bond pick up a restaurant menu in the films, but we are almost never permitted to see what’s on it. An exception is Thunderball (1965), where, at the Café Martinique in Nassau, the camera lingers on the menu as Bond orders Beluga caviar.
The menu text is not totally clear, but it is possible to make out several items. Whether by accident or design, some of these match items that are mentioned in the Bond novels. Had the literary Bond perused the menu, he might have been tempted by one or two dishes in addition to the caviar.
There is, for example, oeufs cocotte à la crème, or baked eggs with cream. In On Her Majesty’s Secret Service (1963), James Bond admits to living off eggs cocotte, among other items, and in Goldfinger (1959) orders oeufs cocotte à la crème at the restaurant at Orleans station. Then there is steak tartare, a dish that which we’re told in From Russia, With Love (1957) that Kerim Bey eats every day. Bond tries a forkful and says it’s delicious. Other types of steak are available, including chateaubriand. James Bond eats various forms of steak in the novels, and the choice presented on the menu would no doubt give him pause for thought.
Escargots de bourgogne are also on the menu. Though Ian Fleming’s James Bond never has the dish, John Gardner’s James Bond does – at the Terminus Nord restaurant in Paris in Death is Forever (1992).
Other dishes include duck à l’orange, coq au vin, fresh vegetables (légumes frais), and consommé Madrilene. And, for the record, Beluga caviar is on the menu – presented as caviar Beluga sur socle; that is, on blinis, toast or a similar base. If you can decipher any more dishes, drop me a line in the comments section.
James Bond Food 
The desserts are very difficult to read. But I picked up the following:
Le Gâteau du Jour
Pêche Melba
Crepes Suzette
Crème Caramel
Cerises Jubilé
Soufflé aux Liqueurs
At the bottom of the menu, I believe this appears:
Glacé Vanille Café Chocolat Fraise
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Well spotted! Thanks for the info. That’s my Cafe Martinique three-course meal sorted!
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The title of the menu is “Les Hors d’Oeuvres Riches a la Francaise”. There are no prices. That suggests this is a Prix Fixe menu organized by appetizers, soups, main courses, salads, and desserts.
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The appetizers:
Saumon d’Ecosse Fumé
Caviar Beluga sur socle
Parfait de Foie Gras Truffe
Cocktail de Crevettes
Prosciutto Italian
Melon de Cantaloup
Stone-Crab Meat or Cocktail
Grapefruit au Marasquin
The soups:
Crème de Tomate
Crème Vichyssoise
Soupe a l’Oignon gratinee
Consommé Madrilène en gelée
Potage du jour Bisque de Homard du Chef
The sides:
Omelettes au Choix
Oeufs Cocotte a la Crème
Cuisses de Grenouilles Provençale
Douze Escargots de Bourgogne
Sole Anglaise Meuniere
Filets de Pompano Amandine
Filete de Grouper Americaine
Truite Grenobloise
Scampi au beurre Aillé
The main courses:
Poussin Crapaudine
Rognons de Veau Parisienne
Poularde Poêlée Forestière
Escalope de Veau Cordon Bleu
Coq au Chamberlain
Cote de Veau des Gourmets
Canard a l’Orange
Ris de Veau braisé aux Petits Pois
Steak au Poivre Martinique
Coeur de Filet Rossini
Côtelettes d’Agneau Grillées
Steak Diana
Steak Tartare
Piccata Andalouse
Chateaubriand Sauce Bearnaise
Bouquetière de Légumes fraise de Paradise Island Garniture
Also:
Salade de Saison
Le Plateau des Frontages
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