Dunes Hotel, menu, page 4-5

Prologue <br> Dunes Hotel & Country Club in Las Vegas, Nevada proudly presents a new policy at the Top O’ the Strip, reflecting the glory of the famous restaurant La Tour D' Argent (Silver Tower) of Paris. Traveling gourmets are intimately acquainted with the Duckling specialties there. Now emulated by our own chefs extraordinaire. May we take this opportunity to also, introduce you to our special selection of other varied sumptuous dishes. <br> <br> <br> Page 4 <br> <br> <br> Les Hors d’ Oeuvre Froids <br> SHRIMP, LOBSTER OR CRAB COCKTAIL <br> ASSORTED SEAFOOD ON ICE FOR TWO <br> SMOKED NOVA SCOTIA SALMON WITH CAPERS <br> PATÉ MAISON GARNI <br> ANTIPASTO A LA NAPOLETANA per person <br> CHILLED MELON OR PEAR WITH PROSCUITTO HAM <br> STUFFED AVOCADO WITH SAN FRANCISCO BAY SHRIMPS <br> <br> <br> Voici Les Canards <br> “Our Specialty” <br> Long Island Duckling a L’Orange <br> served with orange segment, sauce bigarade <br> Long Island Duckling Montmorency <br> served with a delicious porto sauce with dark cherries <br> Long Island Duckling Isabeau <br> served with pear, peach, mirabelle, sauce cumberland <br> Long Island Duckling a La Bordelaise <br> chopped liver stuffing, mushrooms, shallots, garlic <br> Long Island Duckling Lyonnaise <br> served with braised onions and glazed chestnuts <br> Long Island Duckling Hunter Style <br> served with fresh mushrooms and truffles sauce perigueux <br> <br> <br> Long Island Duckling a la Presse <br> (For Two) <br> The duckling is brought to your table whole. It is <br> carved by the captain and the carcass pressed for <br> juice which is blended with a special gourmet <br> Sauce, and then flambé with cognac <br> and orange curaçao <br> <br> <br> The above entrées are escorted <br> by a vegetable and potato du jour <br> <br> <br> Order of Wild Rice 3.50 Per Person Extra <br> <br> <br> Page 5 <br> <br> <br> Les Hors d’Oeuvre Chauds <br> SHRIMPS TOUR D’ARGENT <br> CRAB LEGS SAVOY <br> SCAMPI A L’ITALIANA OR <br> A LA PARISIENNE <br> CREPES STUFFED WITH CRABMEAT INDOUSTAN <br> ESCARGOTS DE BOURGOGNE <br> STUFFED MUSHROOMS A LA LIVOURNAISE <br> SMALL GLOBE ARTICHOKES “FIORITI” A LA ROMANA <br> <br> <br> From The Tureens <br> PETITE MARMITE HENRY IV <br> FRENCH ONION GRATINÉE <br> MINESTRONE MILANAISE <br> SPINACH AND EGGS A LA MODENESE <br> COLD CREAM VICHYSSOISE <br> MADRILÈNE EN JELLY <br> <br> <br> The Sumptuous Varieties <br> English Channel Sole, Meunière, or Véronique <br> Stuffed Trout a la Top of the Strip <br> Broiled Baby Ivory Lobster Tails <br> Breaded Veal Cutlet with Rizotto a la Milanaise <br> Scaloppine of Veal Francese with Linguini Aglio ed Olio <br> Stuffed Boneless Quails “Régina D’alba” <br> Emincée of Beef “Jerusalem” with Mushroom Sauce <br> Chateaubriand aux Primeurs “Béarnaise” (for two) <br> Broiled Double Lamb Chops “Vert Pré” <br> Broiled Filet Mignon “Sauce Choron” <br> New York Sirloin Steak “Maître D’Hôtel” <br> Roast Rack of Lamb “Niçoise” (for two) <br> Roast Prime Rib or Beef, Au Jus <br> A vegetable and potato du jour escorts the above <br> <br> <br> From the Garden <br> ARTICHOKES CLAMART <br> PROVENCALE TOMATO <br> BRAISED CELERY MARROW SAUCE <br> BROCCOLI HOLLANDAISE <br> ASPARAGUS POLONAISE <br> DAUPHINE POTATOES <br> BAKED IDAHO <br> <br> <br> Les Salades <br> LA SPECIALE DU TOP OF THE STRIP “VINAÎGRETTE” <br> FRESH SPINACH (for two) <br> MIXED GREEN <br> BOSTON LETTUCE <br> CAESAR (for two) <br> HEARTS OF PALM AND AVOCADO VINAÎGRETTE <br> DRESSINGS, CHEF’S, 1000 ISLAND (ROQUEFORT EXTRA) <br> <br> <br> Les Desserts <br> CRÊPES SUZETTE per person <br> CHERRIES JUBILÉES <br> CHEESE CAKE <br> CHOCOLATE RUM CAKE <br> ZABAIONE <br> TORTONI <br> BAKED ALASKA FLAMBÉ <br> ASSORTED FRENCH PASTRIES <br> ASSORTED FRESH FRUITS ON ICE per person <br> <br> <br> Les Cafes <br> COFFEE <br> SANKA <br> TEA <br> MILK <br> CAFÉ EXPRESSO <br> CAPUCCINO CON UN BACCIO <br>