Dunes Hotel, menu, pages 4-5

Page 4 <br> <br> <br> Dinners <br> <br> <br> Choice of: Manhattan or Boston Clam Chowder — Soup du Jour <br> Mixed Green Salad — Marinated Herring in Sour Cream <br> <br> <br> Whole English Channel Sole Meuniere <br> Saute in Lemon Parsley Butter <br> Supreme of Red Snapper Grenobloise <br> Fried in Butter with Capers, Croutons & Fine Herbs <br> Darne of Salmon Basquaise <br> Baked and Served with an Old Provincial Sauce <br> Fillets of Pompano Au Gratin <br> Served with Brunoise Sauce, Gratine with Swiss Cheese <br> Fresh Brook Trout Bretonne <br> Garnished with Mushrooms & Baby Shrimps <br> Fillets of White Fish Saute Jeanette <br> Served with Selected Sea Food in White Wine Sauce <br> Curry of South Seas Lobster Madras <br> Served from an Old Indian Recipe Chutney <br> Baked Fresh Lobster Thermidor <br> In its shell with Mushrooms, Wine Sauce and Glazed <br> <br> <br> Chef’s Specialties <br> Fillets of Sole Au Champagne <br> Poached and served in Champagne Sauce and Fresh Mushrooms <br> Lobster Tail Marinara <br> Served with Italian Spaghetti and Special Lobster Sauce <br> Braciola A l’Italienne <br> Rollatina of Stuffed Beef Napolitan Style <br> Saxony Sauerbraten <br> Sliced Beef Marinated in Sweet and Sour Wine Sauce <br> Boneless Stuffed Chicken Ramona <br> Stuffed with Cheese and Veal served with Chef’s Special Sauce <br> <br> <br> Vegetable du Jour <br> Dessert* <br> Coffee <br> Tea <br> Milk <br> <br> <br> Page 5 <br> <br> <br> A La Carte <br> <br> <br> COLD APPETIZERS <br> CHERRYSTONE CLAMS on ice — HALF DOZEN BLUE POINT OYSTERS <br> GEFILTE FISH — JUMBO SHRIMP COCKTAIL — CRAB LEG COCKTAIL <br> LOBSTER COCKTAIL — FRESH SMOKED NOVA SCOTIA SALMON <br> MIXED SEA FOOD, Mayonnaise Verte <br> <br> <br> HOT APPETIZERS <br> ESCARGOTS de BOURGOGNE — CASSOLETTE of SHELL FISH <br> CLAMS CASSINO — SHRIMPS or CRAB LEGS SAVOY <br> OYSTERS ROCHELAISE — RAVIOLIS — CANNELONIS MAISON <br> <br> <br> SOUPS <br> MANHATTAN or BOSTON CLAM CHOWDER — OLD FASHIONED OYSTER STEW <br> French Onion Soup Gratinee — Green Turtle Amantillo — Lobster Bisque <br> COLD VICHYSSOISE <br> <br> <br> ENTREES <br> LOUISIANA FROG LEGS, Provencale — LOBSTER TAIL Newburg <br> BAKED LOBSTER, Diable — SHAD ROE, Meuniere and BACON <br> SCAMPI ANDALOUSE — ABALONE, Saute au Beurre <br> DEEP SEA SCALLOPS, Butter and Lemon — VEAL CUTLET, Saute aux Champignons <br> ENTRECOTE BERCY <br> <br> <br> BOUILLABAISSE de MARSEILLE for Two <br> COTE de BOEUF BOURGUIGNONNE for Two <br> <br> <br> FROM THE BROILER <br> BROILED WHOLE MAINE LOBSTER, Melted Butter <br> BROILED AUSTRALIAN LOBSTER TAIL — FILET MIGNON GRILLE <br> PRIME N. Y. CUT STEAK, Maitre D’ Hotel — LAMB CHOPS, Vert Pre <br> <br> <br> VEGETABLES <br> ASPARAGUS HOLLANDAISE — CREAM of SPINACH <br> BROCCOLI HOLLANDAISE — STRING BEANS SAUTES — Peas a la Francaise <br> Belgian Baby Carrots — BAKED IDAHO POTATOES — FRENCH FRIES <br> FRENCH FRIED ZUCCHINI <br> <br> <br> SALADS <br> MIXED GREEN — BIBB LETTUCE — ROMAINE and AVOCADO <br> SLICED TOMATO — HEARTS of PALM —CAESAR for Two <br> <br> <br> DESSERTS <br> CREPES SUZETTE for TWO — CHERRIES JUBILEE — PEACH MELBA <br> FRENCH PASTRY* — CREME CARAMEL* — COUPE du DOME <br> ICE CREAM or SHERBET* <br> <br> <br> Coffee <br> Tea <br> Sanka <br> Espresso <br> Milk <br>