Library Room
Pages
Dishes
Page 1
| FRESH FLORIDA FRUIT PLATE Orange and Grapefruit Sections, Pineapple Chunks, Banana Logs, Apple Wedges, Choice of Cottage Cheese or Sherbet | $5.25 |
| EASTERN SHORE SALAD BOWL Alaskan King Crabmeat Salad on Crisp Mixed Greens Surrounded with Boiled Shrimp, Egg Wedges, Olives and Lemon | $6.75 |
| AVOCADO FILLED WITH HAM SALAD Garnished with Sliced Pineapple, Tomato Wedges, Olives and Egg Wedges | $4.25 |
| NEPTUNE SALAD BOWL Tossed Greens Topped with Fresh Shrimp, Salmon, King Crabmeat, Anchovy, Tomato Wedges, Egg Wedges, Choice of Dressing. | $6.50 |
| SEAFOOD SALAD PLATE Combination of Shrimp Salad, Tunafish Salad and Potato Salad with Tomato Wedges, Olives. | $4.50 |
| CHEF'S SALAD BOWL Mixed Green Salad Topped with Julienne Ham, Breast of Turkey, Salami, Swiss Cheese, Tomato Wedges, Egg Wedges. | $4.95 |
| SHRIMP SALAD PLATE Shrimp Salad, Sliced Avocado, Orange and Grapefruit Sections, Tomato Wedges, Ripe Olives. | $5.25 |
| CHICKEN SALAD BOWL Tomato Filled with Chicken Salad, Asparagus Spears, Hard Boiled Egg Wedges, Olives and Pickles. | $3.95 |
| WESTERN SALAD BOWL Julienne slices of Roast Beef on Crisp Mixed Greens, Topped with Blue Cheese Crumbles and Garnished with Tomato and Boiled Egg Wedges. | $4.95 |
| COLD BAKED HAM PLATE Slices of Smoked Ham on Crisp Greens with Cottage Cheese, Peach Half and Sliced Pineapple. | $3.95 |
Page 2
| Broiled Filet of Fresh Lemon Sole | $6.95 |
| Broiled Filet of Fresh Red Snapper | $7.25 |
| Roast leg of spring lamb | $7.25 |
| VEAL PICCATAS "ROYAL" Scallopini Dipped in Egg and Cheese, Sauteed and Topped with Tomatoes | $7.25 |
| BRAISED SIRLOIN OF BEEF, Mushroom Sauce | $7.25 |
| QUICHE LORRAINE Bacon, Onions, Eggs, Cream, Cheese, Green Peas and Mushrooms | $5.95 |
| ROAST PORK LOIN, APPLESAUCE | $6.85 |
| TENDERLOIN TIPS "STROGANOFF", Buttered Noodles | $7.95 |
| Veal Picattas "Royal" Scallopini Dipped in Egg and Cheese, Sauteed and Topped with Tomatoes | $7.25 |
| BEEF TENDERLOIN TIPS IN WHISKEY Served with Fresh Mushrooms and Buttered Noodles | $7.50 |
| SPANISH OMELETTE Diced Bell Pepper, Tomato, Onions | $5.95 |
| HALF BROILED CHICKEN WITH HERBS | $5.95 |
| ROAST LEG OF MILK-FED VEAL, Cream Sauce | $7.50 |
| BROILED FRESH WHITEFISH, Herb Butter | $6.25 |
| CREPES a la REINE Filled with Chicken and Fresh Mushrooms | $5.95 |
| COQ AU VIN Chicken Simmered in Burgundy with Fresh Mushrooms and Onions | $6.50 |
| WIENER SCHNITZEL Veal Scalopini, Breaded and Sauteed in Butter | $6.95 |
| POACHED KENNEBEC SALMON, Mustard Hollandaise | $7.25 |
| CREPES "PARISIENNE" Filled with Tender Seafood "Gratine" | $5.95 |
| PORK TENDERLOIN SAUTEED, ST. ROBERT | $6.95 |