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Flamingo Hotel, menu, pages 4-5

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men000336_Flamingo Hotel, menu, pages 4-5
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    University of Nevada, Las Vegas. Libraries

    Page 4 <br> <br> <br> Hors d’Oeuvres <br> Coquille St. Jacques <br> Escargots Bourguignonne <br> Fantasy of Fresh Fruits Supreme <br> Shrimp Cocktail <br> Alaska King Crab Legs Remoulade <br> Fresh Lobster Cocktail <br> Marinated Filets of Herring in Heavy Sour Cream <br> Fresh Chopped Chicken Livers <br> Pate De Foie Gras De Strasbourg <br> Cracked Crab on Ice, Mustard Sauce (For Two) <br> Blue Point Oysters on Half Shell (In Season) <br> Cherrystone Clams on Half Shell (In Season) <br> <br> <br> Soups <br> Consomme Double En Tasse <br> French Onion Soup Au Gratin <br> Green Turtle Soup Amontillado <br> Cold Vichyssoise <br> <br> <br> Salads <br> Hearts of Lettuce or Romaine <br> Fresh Spinach Salad (For Two) <br> Caesar Salad (For Two) <br> Hearts of Palm Vinaigrette <br> Sliced Tomato <br> <br> <br> Potatoes <br> French Fried Potatoes <br> Baked Potato <br> Sauté or Lyonnaise Potatoes <br> <br> <br> Vegetables <br> Broccoli Hollandaise <br> Asparagus Hollandaise <br> Spinach En Branches Sauté <br> Brussels Sprouts Au Beurre <br> String Beans Almondine <br> Petit Pois A La Francaise <br> <br> <br> Desserts <br> Fresh Strawberries Chantilly (In Season) <br> Crepes Suzette (For Two) <br> Cherries Jubilee <br> Peaches Flambé <br> Brandy Snaps (For One) <br> Assorted French Pastry <br> <br> Cheeses <br> Roquefort <br> Gruyere <br> Liederkranz <br> Camembert <br> 1.00 Per Order <br> <br> <br> Page 5 <br> <br> <br> Specialties <br> Roast Prime Rib of Beef, Au Jus <br> Medallions of Beef, Flamingo <br> Tenderloin of Beef a la Stroganoff <br> Roast Rack of Lamb Garni (For Two) <br> Veal Cutlet A La Oscar <br> With Crab Legs, Asparagus Tips, Sauce Bearnaise <br> Roast Long Island Duckling, Bigarade <br> or Montmorency <br> <br> <br> From the Broiler <br> Prime New York Cut Sirloin Steak <br> Prime New York Cut Minute Steak <br> Filet Mignon Aux Champignons <br> Chateaubriand Bouquetiere (For Two) <br> Double New York Bouquetiere (For Two) <br> <br> <br> Sea Food <br> Fresh Whole Rainbow Tough Almondine <br> Broiled Maine Lobster, Drawn Butter <br> Dover Sole Saute’ Belle Meuniere or Brittany <br> Frog Legs Saute’ Provencale <br> <br> <br> All Entrees Served With <br> Mixed Green Salad, Choice of Dressing <br> Assorted Fresh Fruits <br> Petits Fours <br> Beverage <br>