Hotel Last Frontier, menu, page 3

MODERN SPLENDOR <br> <br> <br> SALADS <br> Smoked Breast of Turkey Salad Waldorf <br> Baked Sugar Cured Ham - Swiss Cheese Fruit Salad <br> Tomato Surprise Filled with Crabmeat, Chicken or Shrimp, Garni <br> Hotel Last Frontier Assorted Cold Cuts with Breast of Turkey and <br> Potato Salad <br> Chef’s Special Salad Bowl, Julienne of Smoked Turkey <br> Lobster or Shrimp a la Louie <br> Tropical Fruit Salad, Sherbet Center <br> Avocado Filled with Crabmeat, Ravigote <br> Di Cicco <br> Victoria <br> Avocado with Grapefruit <br> Caesar <br> <br> <br> DESSERTS <br> Cherry Jubilee <br> Crepe Suzettes <br> Pound Cake Delight <br> Petite Fours <br> Assorted Pies <br> Coupe Saint Jacques <br> Special Pies <br> <br> <br> ICE CREAMS <br> Vanilla, Chocolate or Strawberry <br> Parfait Amandine <br> Chocolate Sundae <br> Cherry or Pineapple Coupe <br> Lemon or Orange Sherbet <br> With Liqueur .75 extra <br> <br> <br> CHEESE <br> Camembert <br> Swiss <br> Blue <br> Liederkranz <br> <br> <br> BEVERAGES <br> Coffee <br> Tea with Lemon <br> Demi Tasse <br> Buttermilk <br> Homogenized Vitamin D-Milk <br> Postum <br> Hot Chocolate <br> Pot of Coffee <br> <br> <br> SANDWICHES <br> Grilled New York Steak Sandwich <br> Smoked Nova Scotia Salmon and Bermuda Onion <br> Club House Sandwich <br> Chopped Chicken Livers on Rye <br> Baked Ham - Swiss Cheese <br> Sliced Breast of Chicken <br> Grilled Ham and Egg <br> Toasted Cheese <br> Breast of Turkey, Baked Ham, Hard Boiled Egg, Tomato <br> Russian Dressing <br> <br> <br> Special <br> When Fine Cookery <br> Becomes an Art <br> <br> <br> The following dishes, perfected by our <br> Chef de Cuisine, are making the <br> Last Frontier famous for its cookery: <br> <br> <br> Capon Last Frontier <br> The plump breast of capon, saute’ <br> in sweet butter and basted in old <br> Sherry wine, served on slices of <br> grilled Virginia ham en casserole. <br> <br> <br> Breast of Young <br> Tender Pheasant <br> The full breast of pheasant quickly <br> browned in sweet butter, then placed <br> on a bed of tost, surrounded with <br> fresh mushrooms, placed under glass <br> and cooked with pure cream and <br> sherry wine … served sous cloche. <br> <br> <br> Scaloppini of Veal <br> with Anchovies <br> From the Mediterranean comes this <br> famous treat. Thin slices of milk-fed <br> baby veal saute’ed in sweet butter with <br> fine herbs and capers and, when it is <br> ready to serve, chopped filets of <br> anchovies are added. <br> <br> <br> Child’s Plate <br> Fruit or Vegetable Juice <br> Potato <br> Fresh <br> Green <br> Vegetable <br> Child’s <br> Portion <br> of Any <br> Entree <br> Except <br> Steak, <br> Chops, <br> Chicken <br> Ice Cream <br> or Sherbet <br> <br> <br> Gay Nineties Special <br> Shrimp Cocktail Deluxe <br> Baked in Rock Salt U. S. Choice Prime Ribs of Beef Port au Jus <br> Vegetables and Potatoes du Jour <br> Rolls au Gratin <br> Butter <br> Tossed Green Salad <br> Coffee <br> Pot of Tea <br> Grade-A Milk <br> <br> <br> PRICES SUBJECT TO FEDERAL CABARET TAX <br>