Dunes Hotel, menu, pages 3-4

Page 3 <br> <br> <br> Sea Food Specialties <br> Dover Sole “Belle Meuniẽre” <br> Sauteed in Butter, Garnished Baked Tomato, and Mushrooms <br> Mountain Trout Véronique or Amandine <br> Sauteed in Butter, Garnished Seedless Grapes, or Almonds <br> Filet of Florida Pompano “Bretonne” <br> Sauteed in Butter, Garnish Baby Shrimps, Mushrooms <br> Filet of Red Snapper “Murat” <br> Sauteed in Butter, Garnished Diced Potatoes, Mushrooms, Artichoke Hearts <br> Baked Filet of Sole “Normande” <br> Garnished, Oysters, Baby Shrimps, Mushrooms, Sauce Vin Blanc <br> Filet of Turbot Grille’ “Sauce Moutarde” <br> Mousseline Mustard Sauce <br> Louisiana Frog Legs Provençale <br> Sauteed in Garlic Butter and Tomatoes <br> <br> <br> Cioppino a la Genovese <br> for Two <br> A Delicious Blend of Assorted Seafood <br> <br> <br> Steamed or Broiled Maine Lobster <br> Melted Butter <br> Broiled Lobster Tails <br> Melted Butter <br> Baked fresh Lobster Thermidor <br> In its Shell, with Mushrooms, Sauce Veloute <br> Lobster Curry a L’Indienne <br> Served with Rice Pilaff and Chutney <br> Lobster Marinara Italian Style <br> Served with Linguini <br> Casserole of Lobster Newburg <br> Sauteed, Moistened with Sherry Wine and Brandy, Mushrooms, Cream Sauce, Served with Rice Pilaff <br> Spanish Scampi Andalouse <br> Sauteed, with a Ragout of Tomatoes, Mushrooms, Pimientos. Rice Pilaff <br> Casserole of Fresh Lobster A L’Américaine. <br> Served with Rice Pilaff <br> <br> <br> Also Available <br> ABALONE — SCALLOPS <br> and SOFT SHELL CRABS <br> <br> <br> The Price of the Seafoods Specialties includes <br> Vegetable and Potato du Jour <br> <br> <br> Page 4 <br> <br> <br> Les hors d’Oeuvre froids <br> Gefilte Fish Garni <br> Whole Cracked Crab on ice <br> Shrimp, Lobster, or Crab Cocktail <br> Marinated Herring in Sour Cream <br> <br> <br> Cherry Stone Clams on ice <br> Blue Point Oysters Half Shell <br> Assorted Seafood on ice for Two <br> Smoked Nova Scotia Salmon, with Capers <br> Chilled Pear or Melon in Season with Proscuitto Ham <br> <br> <br> Les hors d’Oeuvre Chauds <br> Steamed Clams <br> Escargots de Bourgogne <br> Shrimps or Crab Legs Savoy <br> <br> <br> Scampi Sauté a L’Italienne <br> Baked Oyster Rockfeller, on rock salt <br> Cherrystone Clams Casino, on rock salt <br> Coquille of Assorted Seafood St. Jacques <br> <br> <br> Les Potages <br> Boula Boula <br> French Onion Soup Gratinée <br> <br> <br> Soup Du Jour <br> Cold Cream Vichyssoise Rafraîchie <br> Manhattan or Boston Clam Chowder <br> <br> <br> Grillades et Rôtis <br> Brochette of Beef Tenderloin and Lobster Flambé a L’Orientale <br> Entrecôte Grillée Maître D’ Hôtel <br> Broiled Double Cut French Lamb Chops Vert Pré <br> Chateaubriand Bouquetière “Béarnaise” for Two <br> Roast Rack of Lamb Prîntanière, for Two <br> Sirloin Steak Pôelé with Lobster Tails, Mushroom Sauce <br> Vegetable and Potato du Jour Served with the above <br> <br> <br> Legumes du Jour <br> Belgian Carrots <br> Potato Amandine <br> <br> <br> Tomato Provencale <br> Baked Idaho Potato <br> <br> <br> Petits Pois a la Française <br> Long Branch or Parsley Potato <br> <br> <br> Legumes a la Carte <br> French Fried Zucchini <br> Wild Rice <br> Fresh Mushrooms Sautés <br> Fresh Asparagus, or Broccoli Hollandaise <br> <br> <br> Les Salades <br> Mixed Green <br> Hearts of Palm <br> Romaine Avocado <br> Boston Bib Lettuce <br> Sliced Tomato Steak <br> Caesar Salad for Two <br> Chef’s Dressing, 1000 Islands or Vinaigrette “Bluecheese” <br> <br> <br> Les Desserts <br> Strawberries or Pineapple Cheese Cake <br> Cherries Jubilées <br> Ice Cream or Sherbet <br> <br> <br> Peach Melba <br> French Pastries <br> <br> <br> Chocolate Rum Cake or Layer Cake <br> Crêpes Suzette for Two <br> Strawberries Flambées <br> <br> <br> Les Cafés <br> Coffee — Sanka — Expresso — Tea — Milk <br> <br> <br> Bon Appétit <br>