Hotel Last Frontier, menu, page 2

THE EARLY WEST IN <br> <br> <br> Taste Thrill <br> <br> <br> Grilled Deluxe <br> Hamburger Steak <br> Freshly ground Steer Top Round, <br> seasoned to perfection and to <br> which an egg has been added, <br> cooked over live hickory logs <br> Surrounded with baked tomato, <br> French fried onions and green <br> vegetables. <br> TOSSED GREEN SALAD <br> ROLLS AU GRATIN BUTTER <br> COFFEE <br> <br> <br> Tenderloin of Beef <br> Saute a la Minute <br> Thin slices of filet of beef are <br> quickly saute’ed, to which are <br> added fine herbs and Burgundy <br> wine, the whole being simmered <br> for a minute and served on a <br> hot platter. <br> <br> <br> Smothered Chicken <br> Hunter Style <br> Spring chicken browned quickly, <br> to which is added fresh mush- <br> rooms, wild rice, old wine and <br> pure cream, the whole smothered <br> over a slow fire for 20 minutes <br> <br> <br> Farmhouse Special <br> FRIED CHICKEN <br> One-half plump New Hampshire <br> Red spring chicken with our own <br> special gravy. <br> Mashed <br> Potatoes <br> Vegetable <br> du Jour <br> Mixed <br> Green <br> Salad <br> Rolls <br> Honey <br> Butter <br> Coffee <br> Grade A <br> Milk <br> <br> <br> APPETIZERS <br> Fresh Fruit Supreme <br> Smoked Nova Scotia Salmon <br> Beluga Caviar <br> Stuffed Celery <br> Hors d’Oeuvres Varies <br> Herring Filet in Sour Cream with Onions <br> Shrimp Cocktail <br> Lobster Cocktail <br> Fresh Crabmeat Cocktail <br> Chopped Chicken Livers <br> <br> <br> SOUPS <br> Old French Market Onion au Gratin <br> Petite Marmite Parisienne <br> Green Turtle <br> Vichyssoise Glace <br> Consomme’ Double Bresiline <br> Jellied Madrilene <br> <br> <br> FISH <br> English Sole Bonne Femme <br> Swordfish Steak, Florida <br> Snow Water Brook Trout, Saute’ Amandine <br> Columbia River Salmon Broiled Maitre d’Hotel <br> <br> <br> HICKORY BROILER <br> All Steaks and Chops are cooked over live hickory logs, served with potatoes, vegetables, <br> cheese and garlic rolls <br> <br> <br> New York Sirloin <br> Filet Mignon <br> Club Sirloin <br> Double Cut Lamb Chops <br> Ham Steak <br> Steak Delmonico <br> Half Plump Breast of Chicken Broiled Amandine <br> <br> <br> VEGETABLES <br> String Beans <br> Lima Beans <br> Peas <br> Brussels Sprouts Rissoles <br> Carrots Vichy <br> Asparagus Hollandaise <br> Stewed Tomatoes <br> <br> <br> POTATOES <br> French Fried <br> Baked after 5 pm <br> Snowflake <br> Hash Brown <br> Au Gratin <br> Cottage Fried <br>