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men000329_Dunes Hotel and Country Club, menu, pages 6-7
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I agree.Page 6 <br> <br> <br> Les Poissons <br> Baked Fresh Lobster Thermidor <br> Florida Pompano Véronique <br> Louisiana Frog Legs Provençale <br> Dover Sole Sauté Meunière <br> Rainbow Trout, Meunière or Amandine <br> Fresh Lobster à l’Américaine <br> Broiled Australian Lobster Tail Drawn Butter <br> Baked Filet of Turbot Tout Paris <br> <br> <br> Les Specialitées du Sultan <br> Médaillon of Veal Périgourdine <br> Grenadins of Veal Normandie <br> Tournedos of Prime Beef Rossini <br> Emincé of Beef Tenderloin Forestière <br> Coq au Vin de Chambertin <br> Breast of Capon à la Kièv <br> Emincé of Beef Tenderloin Strogonoff <br> Escalopes of Veal à la Française <br> Long Island Duckling à l’Orange or Montmorency <br> Brochette of Beef Tenderloin Hunter Style <br> Vegetable and Potato du Jour <br> <br> <br> Page 7 <br> <br> <br> Les Grillades et Rôtis <br> Châteaubriand Bouquetière (for two) <br> Center Cut Prime Filet Mignon Mushroom Cap <br> Prime Sirloin Steak New York Cut <br> Double New York Cut Garnish Printanière (for two) <br> Suprême of Capon Smitane <br> Double Cut Lamb Chops Vert-Pré <br> Broiled Chicken Bearnaise <br> Roast Prime Rib of Beef au Jus <br> Roast Capon en Cocotte Grand Mère <br> Roast Rack of Lamb Printanière (for two) <br> Roast Prime Sirloin of Beef Bouquetière (for two) <br> Potato and Vegetable du Jour served with the above items <br> <br> <br> Les Légumes <br> Jumbo Asparagus, Hollandaise <br> Fresh Creamed Spinach <br> Petits Pois à la Française <br> Belgian Baby Carrots <br> Broccoli Hollandaise <br> Fond of Artichoke Clamart <br> French Cut String Beans <br> Wild Rice <br> Pommes Soufflées <br> Long Branch Potatoes <br> Baked Idaho Potato <br> Pommes Lorette <br> Sour Cream Chives <br>