Cesars Palace, menu, page 2

WINES <br> <br> <br> IMPORTED CHAMPAGNE <br> Bollinger Brut <br> Moet & Chandon Extra Dry <br> Piper Heidsieck Extra Dry <br> Laurent Perrier Special Cuvee <br> Piper Heidsieck Brut <br> Mumm’s Cordon Rouge Brut <br> Chas. Heidsieck Royal Vintage <br> Taittinger Blanc de blanc <br> Piper Heidsieck (Magnum) <br> <br> <br> ITALIAN SPARKLING WINE <br> Asti Spumoni <br> <br> <br> AMERICAN CHAMPAGNE <br> Almaden Brut <br> Cook’s Imperial Brut <br> Great Western Brut <br> Taylor N. Y. State Brut <br> Almaden Blanc de Blanc <br> Korbel Natural <br> <br> <br> IMPORTED SPARKLING BURGUNDY <br> Chauvenet Red Cap <br> <br> <br> AMERICAN SPARKLING BURGUNDY <br> Korbel Rouge <br> Taylor Sparkling Burgundy <br> <br> <br> IMPORTED CRACKLING ROSE <br> Lancers Crackling Rose <br> Mateus Crackling Rose <br> <br> <br> AMERICAN PINK CHAMPAGNE <br> Almaden Pink Champagne <br> Weibel Crackling Rose <br> <br> <br> IMPORTED BURGUNDY (RED) <br> Clos-Vougeot <br> Nuits-St-George <br> Beaujolais <br> Chateauneuf-du-Pape <br> Richebourg Grand Cru <br> <br> <br> IMPORTED BURGUNDY (WHITE) <br> Pouilly-Fuisse <br> Chablis Premier Cru <br> Meursault-Perrieres <br> Montrachet <br> <br> <br> LOIRE WINE <br> Chateau Moncontour Vouvray <br> Muscadet Clos De Pierres Blanches <br> <br> <br> IMPORTED RED BORDEAUX <br> Haut Brion <br> Cheval Blanc <br> Chateau Lafite-Rothschild <br> Saunt Julien Grand Vin <br> <br> <br> IMPORTED WHITE BORDEAUX <br> Chateau De Rayne-Vigneau <br> Chateau Olivier <br> <br> <br> IMPORTED STILL ROSE <br> St. Roseline <br> Remy Pannier Nectarose <br> Tavel “Pavillon De Larose” <br> Mateus <br> <br> <br> AMERICAN STILL ROSE <br> Llords and Elwood Rose of Cabernet <br> Almaden Grenache Rose <br> B.V. Beaurose <br> Taylor Rose <br> <br> <br> ITALIAN RED WINE <br> Villa Antinori <br> Brolio Riserva <br> <br> <br> ITALIAN WHITE WINE <br> Soave Bolla <br> <br> <br> IMPORTED RHINE WINE <br> Schloss Johannesberger <br> Rauenthaler Baiken Spatlese <br> Liebfraumilch Blue Nun <br> Liebfraumilch Glockenspiel <br> <br> <br> MOSELLE <br> Bernkastler Doktor <br> Piesporter Goldtroepfchen <br> <br> <br> AMERICAN RED WINE <br> Almaden Pinot Noir <br> Cabernet Sauvignon <br> <br> <br> AMERICAN WHITE WINE <br> Llords and Elwood Johannesberg Riesling <br> Wente Bros. Grey Riesling <br> B.V.Sauvignon Blanc <br> Almaden Pinot Chardonnay <br> <br> <br> DINNERS <br> <br> <br> Appetizers and <br> Hors d’Oeuvres <br> Sparkling Tropical Fruit <br> Supreme <br> Chilled Tomato or <br> Fruit Juice <br> Freshly Chopped <br> Chicken Liver Maison <br> Caesar’s Antipasto <br> Marinated Herring in <br> Sour Cream <br> Fresh Jumbo Shrimp, <br> Lobster of Dungeness <br> Crab Meat Cocktail <br> <br> <br> Desserts <br> Assorted Fruit Pies <br> Paganini Strawberry Tart <br> Chocolate Layer Cake <br> Baked Alaska <br> (Individual) <br> Profitta Ice Cream Rolls <br> Palace’s Cheese Cake <br> Italian Cream Cake <br> French Ice Cream <br> Sherbet <br> <br> <br> Entrees <br> INCLUDES: POTAGE OR SALAD, POTATO, VEGETABLE, <br> ROLLS, BUTTER AND BEVERAGE <br> Potage <br> Soup du Jour <br> Consomme Double Profiteroles <br> Chilled Vichyssoise <br> Jellied Madrilene <br> or <br> ROMANA SALAD with Julius Dressing <br> <br> <br> COLORADO RIVER BROOK TROUT,Saute Grenobloise <br> Nutty Lemon-Butter, Parsley, Capers and Diced Lemons <br> BEACH PORT LOBSTER TAIL with Drawn Butter <br> Out of Shell on Mound of Saffron Rice <br> MILK-FED VEAL CUTLET, Saute Zia Theresa <br> Veal Sauted with Prosciutto, Marinara Sauce, Mozzarella <br> BONELESS BREAST OF POULET DE BRESSE, Smitane <br> Capon Breast in Sour Cream Sauce on Savory Rice <br> ROAST YOUNG TOM TURKEY, Savory Dressing <br> Candied Yams, Cranberry Sauce, Giblet Gravy <br> CAESAR’S SPECIAL COLLOSSEUM POTPOURRI <br> Tenderloin Tid-Bits, Mushrooms Peppers, Pimentoes, Herbs — <br> a Gallic Recipe Julius Collected While There on Business <br> CHOPPED PRIME TENDERLOIN STEAK Centurion <br> Topped with Fresh Mushrooms Duxelle <br> TWO DOUBLE RIB SPRING LAMB CHOPS, Brutus <br> Bouquet of Fresh Watercress, Mint Jelly <br> ROAST PRIME RIB OF BEEF <br> Sliced Thickly in the Roman Emperor’s Manner <br> BROILED PRIME FILET MIGNON, Caesar Augustus <br> with Champignons in a Triumphal Laurel Wreath <br> PRIME COLOSSUS SIRLOIN STEAK, Pompeii <br> Enhanced by Sliced Mushrooms <br> Cendrillon Potato <br> Provincial Garden Vegetable <br> <br> <br> Beverages <br> Our Special Blend Coffee <br> Darjeeling Tea <br> Dairy Fresh Milk <br> <br> <br> HB 69 <br> <br> <br> CAESARS PALACE <br>