Menu from Palace Court restaurant at Caesars Palace, undated

Les Hors D'Oeuvre Froids Le Pate' de Canard de Campagne Jambon Cru d'ltalie aux Fruits Duck Pate' green peppercorn or Mandarin style Proscuitto ham sliced wafer ttiin, wilh seasonal fruits Saumon Fume'd' Ecosse, a I'Huile Douce Smoked Scottish Salmon, carved at your table, virgin oil Les Demoiselles du Golfe, au Martell Les Huitres ou les Palourdes Fraiches Jumbo prawns from the Gulf. Cognac sauce Bluepoint oysters a cherrystone clams on halfshell Terrine de Foie Gras aux Truffes Goose liver Terrine. from Strasbourg Le Crabe du Maryland, au Citron Vert Variete' "Neptune" Fresh Maryland lump crabmeat, with lime Delicacies from the deep sea. in a siivef shell Caviar Malassol, sur Crystal Presented in a crystal bowl on ice, complemented with a glass of chilled Russian vodka Les Hors D'Oeuvre Chauds Quenelles de Brochet, Sauce Nantua Mousse of pke with Nantua sauce Escargots, Comme Chez-Nous Baked snails, prepared in Chablis with traditional garlic butter Navarin de Coquille, "St. Jacques" Sea scallops baked in their own sea shells ?with vermouth, white wine, mushrooms and spices Les Langoustines Flambefes, paace oarc Mediterranean scampi flamed "Palace Court" style Les potages Soups of the palace court Bisque de Homard, a I'Armagnac Lobster bisque flamed with Armagnac Crfeme Froide de Concombre, "Doria" Chilled cream of cucumber topped with caviar Consomme' aux Truffes Elysete I Double consomme of Truffles en Croute, served in a French crock Soupe a I'Oignon Gratinefe French onion soup Les poissons "From Lake, River and Sea Filet de "Snapper Rouge" d la Chef Les Cuisses de Grenouilles Provencale Florida 6a/ red snapper with King crab jautleed frog legs with fresh tomatoes and sprees Truite de Montagne aux Amandes Mountain brook trout sauteed with toasted almonds D ^ e d e Saumon 'a la Veronique Filet de Sole de la Manche. Joinville 65 MXa,5rP a 9 n e " " " W ?< * white wiri with lobster mousse Gratin de Queues d' Ecrevisses de la St. Charles Crayfish tails baked in a delightful combination of vermouth, white wine, fresh cream and a hint of cognac Homard du Maine, Vivant Selon Defeir Broiled Maine lobster served with tarragon butter sauce OR Maine Lobster Ihermidor baked in its cwn shell OR Stecimed Maine kjbster served with Beurre Blanc Les Selections Selections Coeur de Charolais Grille' Bearnaise Broiled prime Filet Mignon. Bearnaise sauce Deux Cotelettes d'Agneau, "Victoria" Double ribs of spring lamb chops fresh mint sauce Entrecote de Boeuf au Poivre Vert Prime Sirloin steak with fresh peppercorns prepared tableside to your taste Tournedos de Filet de Boeuf Gastronome Two mignonettes of beef sauteed with Foie Gras and truffles Coq au Vin Beaulieu Chicken simmered with shallots pearl onions, and mushrooms in a Burgundy wine sauce Caneton Roti d I'Orange Bigarade ou Cerises Noires Montmorency Roast duckling with orange or Bing cherry sauce Pour Deux Carre' d'Agneau "Diable" A touch of garlic highlights this elegant lamb rack carved at your table Chateaubriand "La Belle Jardiniere" A double Filet Mignon of beef, cooked to perfection, carved at your table L'Entrecdte Double, Marchand de Vin Prime Double Sirloin steak, broiled to your order, served with a fine wine sauce, carved tableside Main selections are accompanied by the fresh vegetables in season Les Specialitees Palace Court Specialties Cote de Veau PoSlefe Bagatelle Veal simmered in mushrooms. Gruyere cheese, asparagus tips, fresh cream Coquelet en Casserole Perigourdine Baked Rock Cornish game hen. wild rice, truffle sauce L' Vieux Favori Steak Diane Prepared at your table with wine sauce and mushrooms Maigret de Canard, Sauce Royale Double breast of duckling, wild rice, fresh spinach, carved at your table L'Entrecote de Boeuf aux Cepes Bordelaise Broiled or sauteed prime Sirloin steak with Ctepes Bordelaise Supreme de Chapon aux Xteres Breast of Capon, sauteed with mushrooms, glazed onions, tomatoes, in a white wine and a dash of Sherry Terrine de Pis de Veau aux Morilles Calf sweetbreads. Morel mushrooms, fresh cream and rice Pilaff, all baked in a Terrine Escalopes de Veau "Oscar" The classic Veal Oscar, veal cutlet, asparagus, crab legs and Bearnaise sauce Noisettes d'Agneau "Chanteclair" Cassolette de Cailles "Alexandra" Naisettes of spring lamb sauteed with a brine of Quails cooked and served in ftieir own crockery fresh rosemary on artichoke button. garnished with artichoke button, lulienne of truffles, carrots, turnips, Belgium endive Madeira sauce A basket of potato souffle^ served with the above Salads La Salade d' 'Epinard, 'a la Meurette Fresh spinach leaves, bacon, Dassault vinegar, egg Mimosa La Salade DOQCC Q C U X The traditional Patace Court Salad from the Gueridon La Salade des Quatre-Saisons, Foie Gras de Canard Bibb lettuce, watercress. Belgium endives, confit of duck liver Les Legumes "Vfegetabte Garden" Endives de Bruxelles, Meuni&re Gdteau d'Aubergines, Belgium endives, sauteed QU Coulis de Tomate in hazelnut butter Eggplant cake with tomato sauce Pommes de Terre POIOCC CDUTC Potatoes of the day Les Premiers Legumes du Jardin Vegetables in season f Les douceurs Sweet" Nos Delicieux Souffle^ Au Chora Grand Marnier, Chocolat, Pernod Les Fruits en Jubilete Sur Glace Flambefe Oeuf d la Neige, au Coulis de Framboises Jubilefe de Berries from Cdlifornia flamed over ice cream Floating island, fresh raspberry sauce Compote de Fruits Frais en Saison Fresh fruit compote in syrup Mousse au Chocolat aux Fraises Chocolate mousse with marinated strawberries Plateau de Fromages et Fruits de Saison Assorted cheese tray with fresh fruits in season La Voiture de Patisserie Fran5aise Pastry cart will be presented at your table Cafes et Digestifs Cafe' de Sarrono Flambe' Flaming coffee with Amaretto de Sarrono and rum Cafe' Fran<pais Cafe' au Chocolat Flambe' Coffee flamed with rum and Creme de Cacao Cafe' Expresso Selected Teas and Infusions Cognac et Liqueurs Les Salades Caesars Palace