Image
Copyright & Fair-use Agreement
UNLV Special Collections provides copies of materials to facilitate private study, scholarship, or research. Material not in the public domain may be used according to fair use of copyrighted materials as defined by copyright law. Please cite us.
Please note that UNLV may not own the copyright to these materials and cannot provide permission to publish or distribute materials when UNLV is not the copyright holder. The user is solely responsible for determining the copyright status of materials and obtaining permission to use material from the copyright holder and for determining whether any permissions relating to any other rights are necessary for the intended use, and for obtaining all required permissions beyond that allowed by fair use.
Read more about our reproduction and use policy.
I agree.Information
Digital ID
Details
Member of
Digital Project
More Info
Publisher
Transcription
Page 2 <br> <br> <br> SALADS AND BUFFET PLATTERS <br> CHICKEN SALAD PLATTER <br> Sliced Tomato, Fresh Sliced Cucumber and Creamy Cole Slaw <br> SKINLESS AND BONELESS SARDINES <br> TUNA or BUMBLE BEE SALMON PLATTER <br> Sliced Tomato, Fresh Sliced Cucumber and Creamy Cole Slaw <br> SHRIMP or CRAB LOUIE <br> Bed of Mixed Greens, Tomato Wedges, Hard Boiled Egg, <br> Choice of Dressing <br> FRUIT with COTTAGE CHEESE or SHERBET <br> CHEF SALAD <br> Bed of Crisp Lettuce, Julienne of Ham, Breast of Turkey, <br> Swiss Cheese, Boiled Eggs, Tomato Wedges, Asparagus Tips and Choice of <br> Dressing <br> COLD MEAT PLATTER <br> Breast of Turkey, Roast Beef, Salami, Swiss Cheese, Potato Salad and <br> Sliced Tomato <br> SMOKED NOVA SCOTIA SALMON PLATTER <br> <br> <br> COLD SANDWICHES <br> DUNES TRIPLE DECKER CLUB <br> HAM AND CHEESE <br> CHICKEN SALAD or TUNA SALAD <br> EGG SALAD <br> SWISS or AMERICAN CHEESE <br> BACON, LETTUCE and TOMATO <br> Served with Potato Salad or Cole Slaw <br> <br> <br> HOT SANDWICHES <br> GRILLED CHEESE <br> with Ham <br> FRESHLY GROUND HAMBURGER, French Fried Potatoes <br> with Cheese <br> TURKEY BREAST, Pan Gravy, Potatoes and Vegetable du Jour <br> MINUTE STEAK, French Fried Potatoes, Sliced Tomatoes <br> <br> <br> Page 3 <br> <br> <br> APPETIZERS <br> Shrimp or Crab Cocktail <br> Fresh Fruit Cocktail <br> Smoked Nova Scotia Salmon <br> Chopped Chicken Livers <br> Marinated Herring in Sour Cream <br> Gefilte Fish <br> <br> <br> SOUPS <br> Onion Soup with Croutons <br> Soup du Jour <br> Cold Creamed Vichyssoise <br> Cold Borscht with Sour Cream <br> Chicken Broth <br> with Matzo Balls or Rice <br> <br> <br> SAVOY DELI <br> THE BOSTONIAN <br> Pastrami on Onion Roll, Cole Slaw, <br> Russian Dressing <br> BAKED HAM <br> COLD ROAST BEEF <br> CHOPPED CHICKEN LIVER <br> THE RUEBEN <br> Corned Beef, Swiss Cheese, Sauerkraut, <br> Grilled <br> Hot Corned Beef or Pastrami <br> on Rye Bread <br> <br> <br> ON THE BAGEL <br> OPEN FACE <br> SMOKED NOVA SCOTIA SALMON <br> with Cream Cheese and <br> Potato Salad or Cole Slaw <br> <br> <br> SALAD ORDERS <br> MIXED GREEN SALAD <br> SLICED TOMATO on LETTUCE <br> CREAMY COLE SLAW <br> HEARTS OF PALMS <br> Pimentoes, Anchovies, <br> Chef’s Dressing <br> Choice of Dressing (Blue Cheese 35¢ extra) <br> <br> <br> ENTREES <br> CHEESE BLINTZES with Blueberries on Sour Cream <br> CHICKEN IN THE POT with Matzo Balls <br> RAINBOW TROUT, AMANDINE <br> GOLDEN FRIED JUMBO SHRIMP <br> CHOPPED SIRLOIN STEAK with Smothered Onions <br> BROILED CENTER CUT PORK CHOPS with Apple Sauce <br> BROILED NEW YORK STEAK Maitre d’ Hotel <br> <br> <br> DESSERTS <br> Ice Cream or Sherbet <br> Assorted Fruit Pies <br> Chocolate Rum Cake <br> Fresh Strawberry Pie <br> Chocolate Cream Pie <br> <br> <br> Dunes Cheese Cake <br> Caramel Custard <br> Rice Pudding <br> Assorted French Pastries <br> Strawberry Shortcake <br> <br> <br> BEVERAGES <br> COFFEE <br> POSTUM <br> HOT CHOCOLATE <br> HOT or ICED TEA <br> MILK <br> <br> <br> All Prices Subject to State Sales Tax <br>