Dunes Hotel, menu, pages 6-7

The Dunes Hotel and Country Club in Las Vegas, Nevada, proudly presents a new policy at the Top O’ The Strip, reflecting the glory of La Tour d’Argent (Silver Tower) of Paris. World traveled gourmets are intimately acquainted with the duckling specialties of the famous restaurant la Tour d’Argent of Paris — now emulated by our own chefs extraordinaire. To those of you being introduced to Les Canards Pour Les Gourmets, be it known that there are three principle types of duck in the United States. The ordinary duckling is found almost anywhere, but The Dunes serves only the more select types — either the Long island or the Long Island Pekin duckling. Bon Appetite! <br> <br> <br> Page 6 <br> <br> <br> A La Carte <br> <br> <br> A LA CARTE <br> <br> <br> Long Island Duckling a L’Orange: Maitre Frederic <br> served with orange segment, sauce bigarade <br> Long Island Duckling Montmorency <br> served with dark cherries, porto sauce <br> Long Island Duckling Bourdaloue <br> served with pears, porto sauce <br> Pekin Type Duckling au Champagne <br> served with truffles and mushrooms, champagne sauce <br> Long Island Duckling Isabeau <br> served with pear, peach, mirabelle, sauce Cumberland <br> Pekin Type Duckling Normande <br> served with apple compote sauce poulette <br> Pekin Type Duckling des Vendanges <br> served with seedless muscat grape, porto sauce <br> Long Island Duckling Hunter Style <br> Served with wild rice sauce perigueux <br> Peking Style Butterfly Broiled For Two <br> Served with wild rice, mushroom sauce <br> <br> <br> Long Island Duckling a la Presse For Two <br> The duckling is brought to your table, carved by the captain <br> and pressed for the juice. It is then flambe with cognac and <br> orange curacao, flavored with special gourmet sauce prepared <br> and served by the captain. <br> <br> <br> Price Of The Above Items Includes Vegetable and Potato <br> THE DUCKLING SPECIALTY . . Served flambe, with imported <br> Cognac, Curacao or Grand Marnier <br> <br> <br> Page 5 <br> <br> <br> A La Carte <br> <br> <br> HORS D’OEUVRE <br> JUMBO SHRIMP — LOBSTER — OREGON CRAB LEGS — COCKTAIL <br> CHILLED PEAR OR MELON WITH PROSCIUTTO HAM <br> SMOKED NOVA SCOTIA SALMON <br> ESCARGOTS A LA BOURGUIGNONE <br> STUFFED CREPES WITH CRAB MEAT, MADRAS <br> JUMBO SHRIMPS TOUR D’ ARGENT <br> <br> <br> LES POTAGES <br> CREAM OF MUSHROOMS BERGERE <br> PETITE MARMITE HENRI IV <br> GREEN TURTLE AU JEREZ <br> KE WEST TURTLE SOUP… PAILETTE AU CHESTER <br> <br> <br> LES PLATS DE RESISTANCE <br> IMPORTED DOVER SOLE SAUTE BELLE ISABELLE <br> FRESH BROILED LOBSTER TAILS <br> PICCATA OF VEAL SAUTE ROMAINE <br> SQUAD CHICKEN EN COCOTTE WITH WILD RICE SOUVAROFF <br> ROAST RACK OF LAMB JARDINIERE … FOR TWO <br> CHATEAUBRIAND BOUQUETIERE FOR TWO <br> BROILED FILET MIGNON, MAITRE D’HOTEL <br> BROILED NEW YORK CUT SIRLOIN STEAK <br> BROILED DOUBLE CUT LAMB CHOPS <br> ROAST PRIME RIB OF BEEF AU JUS <br> <br> <br> Prive Of The Above Items Includes Vegetables And Potato <br> <br> <br> LES LEGUMES <br> FOND D’ARTICHOKE CLAMART, BELIAN CARROT PERILLES <br> PETTE POIS MENAGERE… BRAISED RED CABBAGE… <br> BAKED IDAHO POTATO, DAUPHINE AND LONG BRANCH POTATO <br> <br> <br> SALADS <br> BOSTON LETTUCE <br> GREEN GODDESS FOR TWO <br> TOSSED MIXED GREEN <br> CAESAR SALAD FOR TWO <br> WATERCRESS, JULIENNE OF BEET <br> <br> <br> LES DESSERT <br> CREPES BELLE SUZETTE <br> ASSORTED FRENCH PASTRIES <br> BAKED ALASKA FRAISETTE <br> CERISE JUBILEE <br> DESIR DE ROI <br> ICE CREAM, SHERBET <br> <br> <br> BEVERAGES <br> COFFEE — SANKA — TEA <br>