Library Room
Pages
Dishes
Page 1
| French Crepe filled with Crabmeat, Herbs and Wine, Topped with Cream Shrimp Sauce | |
| Chicken Liver Pate de la Maison | |
| Lox and Cream Cheese | |
| Italian Proscuitto and Melon | |
| Mixed Seafood Cocktail | |
| Bisque of Shrimp | |
| French Onion Soup au Gratin | |
| Conesomme au Sherry | |
| Cardinal Sole Mousse | |
| Salad, Sliced Tomato on Romaine | |
| Salad, Watercress with Quail Eggs | |
| Club Special Salad: Pulled Crisp Hearts of Romaine and Boston Lettuce, Toasted Sesame Seeds, Grated Romano Cheese, Fine Herbs Dressing |
Page 2
| Veal a la Oscar: Sauteed Slices of Veal topped with crabmeat and glaced with Hollandaise Sauce | $20.00 |
| ROAST YOUNG DUCKLING a la Orange, Flambe | $20.00 |
| Roast Leg of Veal Laced with a light Cream Sauce | $20.00 |
| Roast Leg of Spring Lamb with Mint Sauce | $19.00 |
| Filet Mignon en Chemise Wrapped in a Thin Pancake with Duxelle and Goose Liver Pate | $17.50 |
| Tournedos Favorite, Sauce Perigueux with Slice of Foie Gras, Bouquet of Asparagus | $20.00 |
| Baby Frog Legs, Provencale; Sauteed with Tomato and Touch of Garlic | $18.00 |
| Rainbow Trout, Regency: Broiled Rocky Mountain Trout Stuffed with Deviled Alaskan King Crabmeat | $18.00 |
| Broiled French Turbot Filet Laced with tiny shrimp | $20.00 |
| Sliced Tenderloin of Beef, Marchand de Vin, Topped with Mushrooms | $20.00 |
| Fresh Idaho Rainbow Trout Sauteed in Dill Butter | $15.00 |
| Stuffed Prawns Lorenzo: Giant Shrimp baked with au gratin of Crabmeat Florentine | $20.00 |
| Filet of Fresh Red Snapper: FLorida's Fomest, sauteed and served with special Brandy and Chablis Sauce | $18.00 |
| Fresh Lemon Sole, Adrienne, Poached in Chablis and glazed with a Noisette Sauce of Bay Shrimp and Lobster | $18.00 |
| Noisettes of Spring Lamb, Julienne of Artichokes ad Mushrooms, Sauce Madere | $20.00 |
| Emince of Beef, Old French Market Style, Prepared in a Tantalizing Red Wine Sauce | $18.00 |