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Dishes
Page 1
| FILETS OF SOLE "NEWBURG" Stuffed and Topped with Light Sherry Wine Sauce | $5.95 |
| RISSOTO WITH CHICKEN LIVERS Fresh Chicken Livers Sauteed with Mushrooms in Madeira Sauce | $4.50 |
| RAGOUT OF VEAL "CHASSEUR" Tender Veal Simmered in White Wine with Tomato and Mushrooms, Butterred Noodles with Croutons | $6.95 |
| BAKED MACARONI WITH HAM AND CHEESE | $3.75 |
| Chicken a la King Boneless Chicken with Bell Peppers in Cream Sauce | $4.75 |
| COTTAGE CHEESE BLINTZES Topped with Strawberry Sauce | $3.95 |
| WESTERN STYLE BEEF STEW Fresh Garden Vegetables | $5.25 |
| TENDERLOIN TIPS "BORDELAISE" Buttered Noodles | $5.95 |
| ANGEL SHRIMP "CHABLIESIENNE" Tender Shrimp and Fresh Mushrooms in Chablis Sauce Glacee, Served with Spanish Rice | $6.50 |
| CHICKEN TETRAZZINI Spaghetti Baked with Julienne of Ham and Turkey | $3.75 |
| SEAFOOD IMPERIAL "AU GRATIN" Duchesse Potatoes | $5.75 |
Page 2
| Omelette with Fresh Chicken Livers | $3.00 |
| Omelette Creole Smothered Onions, Celery, Sweet and Green Peppers, Ham, Tomato, Mushrooms | $3.00 |
| Omelette paysanne | $3.00 |
| Eggs Benedict with Ham on English Muffin, Sauce Hollandaise Truffle | $4.50 |
| Poached Eggs Florentine Served on a Bed of Buttered Leaf Spinach | $3.30 |
| Shirred Eggs Garnished with Sliced Mushrooms, Grated Parmesan Cheese | $3.00 |
| Gambler's Eggs Scrambled on French Toast with Hot Sauce; Rasher of Bacon | $3.25 |
| Croustade of Poached Eggs, Maintenon Arranged in a Tartlett with Mushroom Puree | $3.75 |
| Genuine Long Island Bay Scallops Sauteed Meuniere | $4.25 |
| French Crepes Filled with Fresh Seafoods, Mornay | $4.25 |
| Steamed Finnan Haddie, Butter Sauce | $3.00 |
| Colorado Mountain Brook Trout Panfried, Mushroom Dixelle, Creamed Madeira Sauce | $3.15 |
| English Sole, Stewed Fresh Tomatoes, Truffle, Sauce Vin Blanc | $4.50 – $5.25 |
| Casserole of Dungeness Crablegs On Bed of Mushroom Puree, glazed with a delicate sauce | $5.75 |
| Gratin of Jumbo Shrimp Served in Tomato Halves, Sauce Mornay | $5.25 |
Page 3
| STEAK TARTARE Raw Ground Prime Filet blended at your table with seasonings | $6.25 |
| ASSORTED COLD CUT PLATE Sliced Tender Ham, Turkey, Corned Beef Roast Beef, with Sliced Cheese, Garnished | $3.95 – $4.50 |
| COLD PRIME RIB OF BEEF Served on Bed of Crisp Lettuce with Potato Salad, Garnished with Tomato, Olive | $4.50 – $5.50 |
| MARINATED MUSHROOM AND BEEF PLATE Sliced Fresh Mushrooms, Julienne Strips of Prime Beef, Garden Peas, Diced Red Peppers, Hard Boiled Egg | $3.75 |
| CRABMEAT SALAD BOWL Alaskan King Crabmeat on Crisp Mixed Greens with Sliced Cucumbers, Celery Sticks, Green Onion, Tomato Wedges and French Dressing | $6.50 |
| POACHED FRESH COLUMBIA RIVER SALMON Cucumber Slices, Mayonnaise Dressing | $4.95 |
| KEY WEST SHRIMP PLATE ON CRISP LETTUCE BED Garnished with White Asparagus, Tomato Wedges and Sliced Hard-Cooked Eggs | $4.95 |
| GARDEN TRAY Fresh Raw Vegetables, Cheese Sticks and Imported White Asparagus wrapped in Prosciutto Ham on Shredded Lettuce, Served with a Cream Cheese Dip in Cucumber Cup | $4.25 |
Page 4
| Coffee | |
| Tea | |
| Milk | |
| New Buttered Potatoes | |
| Cottage Fried Potatoes | |
| Oven Browned Potatoes | |
| BROILED CALVES LIVER, Crisp Bacon | $7.25 |
| Rissolee Potatoes | |
| Duchesse Potatoes | |
| VEAL SCALOPINI SAUTEED Lemon Butter with Herbs | $7.50 |
| Lyonnaise Potatoes | |
| Au Gratin Potatoes | |
| Baked Stuffed Carrots | |
| BRAISED SIRLOIN STEAK "DIABLE", Peppersauce | $7.95 |
| Buttered Green Peas | |
| Sauteed Green Beans | |
| Sauteed Cut Green Asparagus | |
| Pan Fried Eggplant | |
| STUFFED FILETS OF BOSTON SOLE, "Veronique" | $6.95 |
| Baked Stuffed Tomato | |
| Glazed Carrots | |
| LONDON BROIL, Sauce Bordelaise | $6.95 |
| LONDON BROIL, Sauce Bordelaise | $6.95 |
| Sauteed Cut Broccoli | |
| BONELESS BREAST OF CAPON "MARYLAND" | $6.95 |
| BONELESS BREAST OF CAPON "MARYLAND" | $6.95 |
| FRENCH POT ROAST Braised Sirloin of Beef in a Rich Brown Sauce | $6.95 |
| BROILED HAM STEAK "VIRGINIA" Glazed with Fruit Sauce, Corn Beignets | $7.50 |
Page 5
| CRAB LUMPS A LA RUSSE | $4.00 |
| A COCKTAIL OF FRESH GULF SHRIMP | $4.00 |
| TERRINE OF PATE' MAISON | $3.00 |
| Cherrystone Clams on Half Shell | $3.00 |
| IMPORTED HERRING IN WINE SAUCE OR SOUR CREAM | $2.50 – $3.00 |
| SUPREME OF CHILLED SEASON FRUITS | $2.75 – $3.25 |
| BLUE POINT OYSTERS IN SEASON | $3.00 |
| ARTICHOKE, GREEN GODDESS | $3.00 |
| A SERVICE OF NOVA SCOTIA SMOKED SALMON | $3.50 – $4.50 |
| CORIANDER PROSCIUTTO WITH MELON OR PINEAPPLE | $3.75 |
| ICED TOMATO, CLAMATO, OR CITRUS FRUIT JUICE | $1.50 |
| Consomme Double | $1.00 |
| CREME VICHYSSOISE EN SUPREME | $1.50 |
| FRENCH ONION AU CROUTON | $1.00 |
| CHILLED CRAB GUMBO | $1.50 |
| Madrilene en Gelee | $1.00 |