Flamingo Hilton, menu, pages 2-3

Page 2 <br> <br> <br> SOUPS <br> FRENCH ONION SOUP <br> LOBSTER BISQUE <br> CREAM OF ESCARGOT <br> <br> <br> SALAD BAR <br> A LA CARTE <br> Mixed Green Salad <br> Spinach Salad <br> Belgian Endives <br> Watercress <br> Celery Rave (in season) <br> Fresh Cucumber in Dill <br> Hearts of Palm <br> <br> <br> Artichoke Hearts Vinaigrette <br> Tropical Fruit and Yogurt Salad <br> Sliced Fresh Melon (in season) <br> Shrimp Peel (cocktail or Calypso sauce) <br> Bay Scallops Vinaigrette <br> Marinated Mushrooms and Eggplant <br> Zucchini Provencale <br> Pepperoncini <br> <br> <br> Asparagus <br> Bleu Cheese Crumbs <br> Bacon Bits <br> Creamy French Dressing <br> Thousand Island Dressing <br> Bleu Cheese Dressing <br> Oil and Vinegar (Italian) <br> <br> <br> HOUSE SPECIALS <br> MIXED GRILL <br> Grilled Lamb Chop, Petit Filet (Beef <br> Medallion), Chipolatta, Pork Tenderloin, <br> Crisp Bacon, Broiled Tomato and Rissole <br> Potatoes, Fresh Vegetable du Jour <br> FLAMINGO BARBEQUE <br> Roast Barbequed Pork Loin, Beef Ribs <br> and Chicken with Corn on the Cob <br> and Baked Five Bean Casserole <br> FLAMINGO MEDLEY <br> Sauteed Beef Medallion Topped with Bearnaise, <br> Pork Tenderloin with Sauce Picante, <br> Chicken Scallopini with Mushrooms, Parisian <br> Potatoes and Fresh Vegetables du Jour <br> <br> <br> DESSERTS <br> La Tarte Des Demoiselles Tatin <br> English Fruit Flan <br> Ice Cream or Sorbet du Jour <br> Fresh Lemon Lime Mousse Pie <br> Strawberry Cream Puff <br> Dutch Almond Torte <br> Ice Cream Souffle Cappuccino <br> <br> <br> Hilton Blend Special Coffee <br> Fresh Brewed Decaffeinated Coffee <br> Selection of Herbal and Decaffeinated Teas <br> <br> <br> Sales Tax Will Be Added to Retail Price of All Taxable Items <br> <br> <br> Page 3 <br> <br> <br> FRESH FISH AND SHELL FISH <br> BROILED FRESH <br> SWORDFISH STEAK <br> North Atlantic Swordfish Freshly Caught <br> and Flown in For Your Enjoyment, Broiled <br> and Topped with Whipped Colbert Butter, <br> Buttered Parsley Potatoes, Glazed <br> Fresh Carrots and Snow Peas <br> BROILED NORWEGIAN FJORDS <br> SALMON STEAK <br> With Bearnaise Sauce, Buttered Parsley <br> Potatoes, Glazed Fresh Carrots <br> and Snow Peas <br> BROILED JUMBO SHRIMP AND <br> SCALLOP BROCHETTE <br> Succulently Prepared, Basted with a Mild <br> Picante Sauce and Served on a Bed of <br> Wild Rice Pilaf, Fresh Vegetable du Jour <br> <br> <br> FRESH FISH OF THE DAY <br> Prepared to Your Liking, Broiled, Poached, <br> Baked or Sauteed and Served with <br> Chef Daniel’s Special Sauce, Buttered <br> Parsley Potatoes and Glazed Fresh <br> Carrots and Snow Peas <br> FILET OF DOVER SOLE <br> Sauteed Murat, Topped with Lemon Butter <br> and Served with Pan Fried Sliced <br> Artichoke Hearts, Parisian Potatoes <br> And Fresh Mushrooms, Fresh <br> Vegetables du Jour <br> JUMBO SCAMPI <br> Sauteed Provencale, Pan Fried with <br> Shallots, Tomatoes, Garlic and Fine <br> Herbs, Served on a Bed of Rice <br> Pilaf, Fresh Vegetables du Jour <br> <br> <br> LOUISIANA STYLE <br> SEAFOOD JAMBALAYA <br> Oysters, Clams, Scallops, Shrimp, Crabmeat <br> and Filet of Fresh Fish in a Louisiana <br> Style Fish Stew, Rice Pilaf, Fresh <br> Vegetable du Jour <br> BROILED PETIT FILET AND <br> JUMBO SCAMPI <br> Tender Filet Mignon and Succulent <br> Spanish Reds Broiled Just Right, <br> Served with Fresh Vegetable <br> du Jour and Baked Potato <br> BROILED LOBSTER TAIL <br> Succulent and Juicy, Served with <br> Drawn Butter, Baked Potato and <br> Fresh Vegetable du Jour <br> POACHED NORTH ATLANTIC HALIBUT STEAK FLORENTINE <br> Served on a Bed of Fresh Leaf Spinach, Glazed with Hollandaise Sauce, <br> Buttered Parsley Potatoes, Fresh Glazed Carrots and Snow Peas <br> <br> <br> BEEF AND VEAL <br> BROILED CHOPPED BEEF <br> STEAK FORESTIERE <br> Freshly Ground Sirloin Steak Broiled to <br> Your Liking and Topped with Sauteed <br> Fresh Mushrooms, Pan Fried Potatoes, <br> Fresh Vegetable du Jour <br> TOURNEDOS OF BEEF <br> ROSSINI <br> Twin Beef Medallion Sauteed and <br> Topped with Foie Gras and Sauce <br> Madere, Parisian Potatoes and <br> Fresh Vegetable du Jour <br> VEAL FRANCAISE <br> Thin Slices of Tender Veal Sauteed <br> and Served in a White Wine Butter <br> Sauce with Fettuccini al Dente <br> And Fresh Vegetable du Jour <br> <br> <br> PETIT FILET BEARNAISE <br> Select Tenderloin of Beef Broiled and <br> Served with Bearnaise Sauce, Parisian <br> Potatoes, Fresh Vegetable du Jour <br> BROILED NEW YORK CUT <br> SIRLOIN STEAK <br> Specially Selected Center Cut Sirloin <br> Steak Broiled to Perfection and Topped <br> with Our Secret Steak Sauce, Served <br> with a Giant Baked Potato with Sour <br> Cream, Chives and Butter or <br> Cheddar Cheese Sauce <br> OSSO BUCCO MILANAISE <br> Veal Shank Braised in a Savory Sauce <br> with Fresh Vegetables Served with <br> Buttered Swiss Style Noodle Dumplings, <br> Fresh Vegetable du Jour <br> <br> <br> STEAK AU POIVRE <br> Tender Select Sirloin Steak, Seasoned <br> with Fresh Cracked Pepper, Sauteed <br> and Flamed with Brandy, Served with a <br> Creamy Picante Pepper Sauce, Lyonnaise <br> Potatoes and Fresh Vegetables du Jour <br> VEAL PICCATA MILANAISE <br> Thin Slices of Tender Veal Sauteed and <br> Served on a Bed of Risotto with a <br> Julienne of Ham, Mushrooms, Fresh <br> Vegetables du Jour <br> BLUE RIBBON VEAL <br> CUTLET VIENNOISE <br> Breaded Tender Veal Cutlet Sauteed <br> in Country Fresh Butter, Served with <br> Lyonnaise Potatoes and Fresh <br> Vegetable du Jour <br> BROILED BLUE RIBBON SIRLOIN BUTT STEAK <br> Tender, Lean Sirloin Butt Steak Charbroiled Just the Way You Want it, Served with <br> Maitre d’Butter, Jumbo Baked Potato with Sour Cream, Chives and Butter or Cheddar Cheese Sauce <br> <br> <br> FOWL <br> BREATS OF CHICKEN CORDON BLEU <br> Boneless Breast of Chicken Filled with Sugar Cured Ham and <br> Swiss Cheese, Dipped in Egg and Sauteed in Country <br> Fresh Butter, Served with Pan Fried Potatoes <br> and Fresh Vegetable du Jour <br> CORNISH GAME HEN FLAMINGO <br> Roast Cornish Hen with a Zesty Red Wine Sauce, Served <br> with Wild Rice Pilaf and Fresh Vegetable du Jour <br> <br> <br> SUPREME CHICKEN CHASSEUR <br> Breast of Chicken Dipped in Egg, Sauteed and <br> Served with Marsala Wine Sauce, Fettucinni <br> al Dente, Fresh Vegetable du Jour <br> SUPREME OF CHICKEN MARSALA <br> Breast of Chicken Dipped in Egg, Sauteed and <br> Served with Marsala Wine Sauce, Fettuccini <br> al Dente, Fresh Vegetable du Jour <br> <br> <br> LAMB AND PORK <br> BROILED SPRING <br> LAMB CHOPS <br> Tender New Zealand Raised Spring <br> Lamb Broiled and Served with Lyonnaise <br> Potatoes, Vegetable du Jour <br> BROILED LAMB KEBOB <br> Marinated Tender Cubes of Spring Lamb, <br> Broiled and Served on Wild Rice Pilaf with <br> Picante Sauce, Fresh Vegetable du Jour <br> MEDALLION OF LAMB <br> PROVENCALE <br> Boneless Lamb Loin Sauteed with Shallots, <br> Tomatoes and a Hint of Garlic, Served <br> on Fresh Zucchini with Pan Fried Potatoes <br> PORK MEDALLION ZINGARA <br> Boneless Loin of Fresh Pork Sauteed and Served <br> in a Savory Cream Sauce with Mushrooms, Ham, <br> Pickles, Spatzli, Fresh Vegetable du Jour <br> BROILED PORK TENDERLOIN <br> Whole Pork Tenderloin Gently Broiled and Served <br> with Garlic Butter Sauce or Our Own Special Picante <br> Sauce, Fettucini al Dente, Fresh Vegetable du Jour <br> <br> <br> All Entrees Served with Flamingo Salad Bar <br> <br> <br> 6/1/86-500 <br>