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men000312_Dunes Hotel, menu, pages 5-6
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I agree.Page 5 <br> <br> <br> Entrees <br> <br> <br> Traditional Favorites <br> Shrimp Scampi <br> Sauteed Jumbo Gulf Shrimp with Basil, Garlic and Pernod <br> Seafood Mixed Grill <br> Hawaiian Mahi Mahi, Shrimp and Orange Roughy with Herb Butter <br> Sea Scallops <br> Sauteed Sweet Scallops, Mushrooms, Chardonnay and Lemon Herb Butter <br> Lemon Sole Filet Parisienne Princess <br> Dipped Egg Batter, Topped with Asparagus and Hollandaise Sauce <br> Surf and Turf <br> Filet Mignon and Lobster Tail <br> Australian Lobster Tail with Drawn Butter <br> Center Cut Filet Mignon Sauce Bearnaise <br> New York Sirloin Steak with Sauteed Mushrooms <br> <br> <br> Page 6 <br> <br> <br> Create Your Own Menu <br> <br> <br> Appetizer <br> CHOICE OF <br> Bay Shrimp Cocktail <br> Crepe Madras <br> Curry Dressing <br> Onion Rings <br> Ranch Dressing <br> New England Clam Chowder <br> <br> <br> Salad <br> Tossed Green Salad <br> Choice of Dressing <br> <br> <br> Entree <br> CHOICE OF <br> Mahi Mahi <br> Sauteed in Lemon Butter and Pecans <br> Boneless Breast of Chicken <br> Lemon Sole <br> Sauteed with Mushrooms and Artichoke <br> Coho Salmon <br> <br> <br> Each Entree served with Boiled Potato, Pasta or Rice with Vegetable du jour <br> <br> <br> Dessert <br> CHOICE OF <br> Peach Melba Cake <br> Ice Cream <br> Sherbet <br> <br> <br> Coffee or Tea <br>