Flamingo Hilton, menu, pages 2, 4, 6

Page 2 <br> <br> <br> STARTING THE DRIVE <br> Crock of FRENCH ONION SOUP au gratin <br> FRUIT COCKTAIL Supreme <br> JUMBO SHRIMP COCKTAIL <br> Tangy BBQ RIBS <br> BEEF BARON SHRIMPS <br> Lightly Breaded Shrimp Baked in Garlic Butter <br> (Also available as an entree 10.00) <br> <br> <br> OUR HOUSE SPECIALTY <br> BLACK BEAN SOUP walloped with DRY SACK SHERRY <br> And If You Like Kicks, Fresh Chopped Onions <br> <br> <br> FROM THE DAYS OF THE SILVER DOLLAR SALOON <br> THE BEEF BARRON’S DINNER <br> for Two <br> A Hearty Soup and Caesar’s Salad <br> CHATEAUBRIAND <br> OR THE <br> DOUBLE BARRON’S SIRLOIN STEAK <br> Carved at Your Table <br> Today’s Fresh Vegetables <br> A Selection from Our Pastry Cart <br> A Decanter of our HOUSE WINE <br> <br> <br> SIDE KICKS <br> BAKED POTATO <br> With all the Trimmings <br> BOWL OF CHILI <br> PAN HANDLE <br> FRIED POTATOES <br> SAUTEED FRESH MUSHROOMS <br> Enough for Two Yo’ll <br> <br> <br> MUG OF SUDS <br> Ice Cold BEER <br> Stateside <br> Imported <br> <br> <br> Page 4 <br> <br> <br> ROUND UP <br> Served with WESTERN SALAD with the BARRON’S DRESSING, <br> TODAY’S FRESH VEGETABLES and <br> TOASTED CHEESE TOPPED SOURDOUGH BREAD <br> <br> <br> PRIME RIB OF BEEF <br> AU JUS <br> Served with Creamed Horseradish <br> REGULAR <br> Enough for Anyone <br> THE BARRON <br> A Hearty Bone Cut <br> <br> <br> BROILED ON HOT COALS <br> THE BARRON’S <br> SIRLOIN STEAK <br> Thick Extra Fine Flavor and Juicy <br> RANCHERS PORTERHOUSE <br> STEAK <br> For the Ravenous Appetite <br> FILET MIGNON <br> A Favorite <br> PETIT FILET MIGNON <br> DOUBLE B — CHOPPED <br> BEEFSTEAK <br> Topped with Mushrooms or <br> Crumbled Bleu Cheese <br> COMBINATION STEAK & <br> LOBSTER <br> Tender Filet of Beef and <br> Lobster Tail <br> DOUBLE LAMB CHOPS <br> Or Four Singles, If You Prefer <br> <br> <br> FRESH FISH OF THE DAY <br> Ask Your Captain for <br> Our Selection of Today <br> <br> <br> ROASTED ON THE SPIT <br> BBQ RIBS <br> Rack of Western Style Barbecued <br> Back Ribs with Our Delicious <br> Tangy Sauce <br> RACK OF LAMB <br> A Whole Rack, Rubbed with <br> Dry Herbs from the Western Slopes <br> BBQ CHICKEN <br> One Half Chicken on the Spit, Crisp <br> A Whole Chicken can be <br> ordered for Two <br> ROAST DUCKLING <br> FLAMINGO <br> Roasted to a Golden Crisp. Served <br> with Flamingo Cherry Sauce <br> <br> <br> Page 6 <br> <br> <br> AT TRAILS END <br> <br> <br> PINEAPPLE RING ALASKA <br> Pineapple Ring filled with <br> Fresh Pineapple diced, <br> flavored with Grand Marnier on a <br> Bed of Sponge Cake <br> Vanilla Ice Cream topped with <br> Meringue, Baked and served Flaming <br> <br> <br> BRANDY SNAPS <br> This dessert was made famous <br> many years ago in our <br> Candlelight Room. <br> A delightful flaming finish <br> to your meal <br> <br> <br> OUR SPECIALTY <br> CHOCOLATE SOUFFLE <br> Individual Souffle. Flavored with <br> Chocolate, topped with a <br> dab of Whipped Cream <br> <br> <br> FROM OUR BAKE SHOP <br> See our magnificent Assortment of <br> our Fine Pastries and Cakes. <br> Tempting, but an irresistible selection. <br> <br> <br> BEVERAGES <br> IRISH COFFE <br> ESPRESSO <br> CAPPUCCINO <br> ICED COFFEE TOPPED WITH <br> WHIPPED CREAM <br> MINTED ICED TEA <br> COFFEE OR TEA <br> <br> <br> CORDIALS <br> BENEDICTINE AND BRANDY <br> CREME DE MENTHE, <br> White or Green <br> KAHLUA <br> BENEDICTINE <br> COINTREAU <br> DRAMBUIE <br> GRAND MARNIER <br> MARTEL CORDON BLEU <br> REMY MARTIN VSOP <br> HENNESSY EXTRA <br> <br> <br> Sales Tax Will Be Added to Retail Price on All Taxable Items <br> © Hilton Hotels Corporation 1978 <br> 10-78-350 <br> <br> <br> PRICES SUBJECT TO CHANGE WITHOUT NOTICE <br>