Flamingo Hiilton, menu, pages 2,3

Page 2 <br> <br> <br> Wines <br> <br> <br> Champagnes of France <br> Charles Heidsieck Brut, Vintage <br> Heidsieck Dry Monopole, Vintage <br> Laurent Perrier Brut <br> Moet & Chandon, White Seal <br> <br> <br> Mumm’s Cordon Rouge <br> Brut, Vintage <br> Mumm’s Extra Dry <br> Piper Heidsieck Extra Dry <br> <br> <br> Champagnes of California <br> Almaden Blanc de Blancs, Vintage <br> Paul masson Brut <br> <br> <br> Paul Masson Extra Dry <br> Paul Masson Pink <br> <br> <br> Sparkling Wines of France, Italy & Portugal <br> Chauvenet Red Cap <br> Cold Duck, B & G <br> <br> <br> Cold Duck, Gancia <br> Mateus “Spiral” Crackling <br> <br> <br> Sparkling Wines of California <br> Sparkling Burgundy, Paul Masson <br> <br> <br> Red Wines of France <br> Bordeaux <br> Chateau Bouscaut, Vintage <br> Chateau Lascombes <br> Margaux, Vintage <br> <br> <br> Burgundy & Cote Du Rhone <br> Beaujolais St. Louis, B & G, Vintage <br> Chateauneuf-du-Pape, Vintage <br> <br> <br> Chateau Mouton Cadet, Vintage <br> St. Emilion, B & G, Vintage <br> Nuits St. George, B & G, Vintage <br> Pommard, Vintage <br> <br> <br> Red Wines of Italy <br> Chianti Brolio, Vintage <br> <br> <br> Red Wines of California <br> Cabernet Sauvignon, Paul Masson <br> Charbono, Inglenook <br> <br> <br> Pinot Noir, Paul Masson <br> Zinfandel, Louis Martini <br> <br> <br> White Wines of France <br> Burgundy <br> Chablis, B & G, Vintage <br> Pouilly Fuisse, B & G, Vintage <br> Puligny Montrachet, B & G, Vintage <br> <br> <br> Loire <br> Pouilly Fume de la Doucette, Vintage <br> <br> <br> White Wines of Germany <br> Bernkasteler Riesling, <br> J. Kayser, Vintage <br> <br> <br> Liebfraumilch Glockenspiel, <br> J. Kayser, Vintage <br> <br> <br> White Wines of California <br> Grey Riesling, Wente Bros. <br> Sauterne, Paul Masson <br> <br> <br> Pinot Chardonnay, Paul Masson <br> <br> <br> Rose Wines of France & Portugal <br> Nectarose, Rose d’Anjou <br> <br> <br> Lancer’s Rose <br> <br> <br> Rose Wines of California <br> Grenache Rose, Almaden <br> <br> <br> Vin Rose, Paul Masson <br> <br> <br> Page 3 <br> <br> <br> TONY SANDLER & RALPH YOUNG <br> LONNIE SHORR <br> <br> <br> Appetizers <br> Marinated Herring in Sour Cream <br> Seafood Cocktail Nantua <br> Supreme Fresh Fruit au Kirsch <br> Fresh Chopped Chicken Livers <br> <br> <br> Salad <br> Hearts of Boston Lettuce <br> Our Own Dressing <br> <br> <br> Entrees <br> BREAST OF CAPON WITH WILD RICE <br> Sauce Perigourdine <br> FRESH FILET OF RED SNAPPER <br> Grenobloise <br> ROAST PRIME RIB OF “BLUE RIBBON” BEEF <br> Au Jus, Creamed Horseradish <br> CHARCOAL BROILED NEW YORK STEAK <br> Beurre Maitre d’ Hotel <br> Tomato Florentine <br> Flamingo Potato <br> Coffee or Tea <br> <br> <br> Desserts <br> Chocolate Layer Cake <br> Fresh Strawberry Cake <br> (In Season) <br> Flamingo Cheese Cake <br> Fruit Topping <br> Assorted Ice Creams <br> or Sherbets <br> Coupe “Grand Spectacle” <br>