Hotel Last Frontier, menu, pages 2

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> PRICES SUBJECT TO FEDERAL CABARET TAX <br> <br> <br> Taste Thrill <br> <br> <br> Hamburger Steak <br> Freshly ground TOP ROUND, <br> Grilled Baked Tomato, French <br> Fried Onion, Green Vegetables <br> Tossed Green Salad <br> Rolls au Gratin <br> Butter <br> Coffee <br> <br> <br> Tenderloin of Beef <br> Saute’ <br> Sliced Filet of Beef, Saute’ in <br> Butter with Fines Herbes, Wine <br> Potato <br> Vegetables du Jour <br> Rolls <br> Butter <br> <br> <br> Smothered Chicken <br> Hunter Style <br> Browned Chicken, Smothered in <br> Mushrooms, Rice and Wine <br> <br> <br> FRIED CHICKEN <br> Farmhouse Style <br> One-Half Spring Chicken with Special <br> Country Gravy <br> Mashed Potatoes <br> Vegetables du Jour <br> Tossed Green Salad <br> Rolls - Butter <br> Coffee or Milk <br> <br> <br> APPETIZERS <br> Imported Beluga Caviar <br> Terrine de foi Gras <br> Hors d’ Oeuvres, Varies <br> Fresh Fruit Cup, Supreme <br> Lobster, Shrimp or Crableg Cocktail <br> Marinated Herring in Sour Cream <br> <br> <br> SOUPS <br> Petit Marmite, New Orleans <br> Vichyssoise <br> Jellied Madrilene <br> Consomme’ Double <br> Old Fashioned Onion Soup, Parisienne <br> Green Turtle Soup, au Sherry <br> <br> <br> FISH <br> Poached English Sole, en Casserole, Bonne Femme <br> Broiled Broadbill Swordfish Steak, Lemon Butter <br> Broiled Alaska Salmon Steak, Anchovy Butter <br> Colorado Mountain Trout, Saute’ Meuniere, Amandine <br> Broiled Baby Lobster or Lobster Newburg <br> Jumbo Louisiana Frog Legs (any style) <br> <br> <br> OFF THE CHARCOAL BROILER <br> CHATEAUBRIAND (for two or more) PER PERSON <br> LAST FRONTIER T-BONE STEAK, GRILLED ONIONS <br> NEW YORK CUT SIRLOIN STEAK, MAITRE D’HOTEL <br> BROILED HAM STEAK, GLACED PINEAPPLE <br> BROILED SPRING CHICKEN ON TOAST <br> BROILED SPRING LAMB CHOPS <br> Vegetable and Potatoes are served with above orders <br> <br> <br> POTATOES <br> French Fried Potatoes <br> Hashed Brown Potatoes <br> Baked after 5 p.m. <br> Au Gratin Potatoes <br> Cottage Fried Potatoes <br> Whipped Potatoes <br> <br> <br> VEGETABLE DU JOUR <br> <br> <br> CHEESES <br> Camembert <br> Swiss <br> Blue <br> Liederkranz <br> <br> <br> SALADS and COLD DISHES <br> SMOKED BREAST OF TURKEY WITH WALDORF SALAD <br> BAKED SUGAR CURED HAM AND SWISS CHEESE, Potatoes <br> CHEF’S SALAD BOWL, HAM, TURKEY AND SWISS CHEESE <br> DiCICCO SALAD — VICTORIA — or CAESAR SALAD <br> AVOCADO STUFFED WITH CRABMEAT, RAVIGOTE <br> FRESH LOBSTER OR SHRIMP, A LA LOUIE <br> TROPICAL FRUIT SALAD, COTTAGE CHEESE <br> SLICED AVOCADO WITH GRAPEFRUIT <br> <br> <br> SANDWICHES <br> GRILLED NEW YORK STEAK SANDWICH, GARNISHED <br> SMOKED NOVA SCOTIA SALMON, SLICED ONION <br> SPECIAL CLUB HOUSE SANDWICH <br> BREAST OF TURKEY, HAM, EGG, TOMATO, Russian Dressing <br> ROAST PRIME RIB OF BEEF SANDWICH <br> BAKED HAM AND SWISS CHEESE <br> CHOPPED CHICKEN LIVERS ON RYE <br> GRILLED HAM AND EGG <br> TOASTED CHEESE SANDWICH <br> <br> <br> SALADS <br> Romaine, Grapefruit, Avocado <br> Hearts of Romaine <br> Caesar <br> Lorette <br> Victoria <br> <br> <br> Nicoise <br> Rainbow <br> Tossed Green <br> Sliced Tomatoes <br> French Endive <br> <br> <br> DESSERTS <br> Cherries Jubilee <br> Coupe St. Jacques <br> Crepes Suzette <br> Cakes <br> <br> <br> Assorted Pies <br> Baked Alaska (for two) <br> Fruit Coupe’ <br> with Liqueur .75 extra <br> <br> <br> ICE CREAMS <br> Assorted Ice Cream or Sherbet <br> Chocolate Sundae <br> Cherry or Pineapple Coupe’ <br> with Liqueur <br> <br> <br> BEVERAGES <br> Coffee Diablo <br> Pot of Coffee <br> Hot Chocolate <br> Pot of Tea <br> <br> <br> Special <br> <br> <br> CAPON <br> a la Last Frontier <br> Breast of Capon, Saute’ in Sweet <br> Butter, Sherry Wine, Served on <br> Sliced Grilled Virginia Ham, en <br> Casserole <br> <br> <br> Breast of Pheasant <br> Breast of Pheasant, Browned in <br> Sweet Butter, Fresh Mushrooms, <br> Cream and Sherry Wine. Served <br> on Toast, Sous Cloche <br> <br> <br> Scaloppini of Veal <br> with Anchovies <br> Baby Veal, Saute’ed in Sweet <br> Butter, Fine Herbes, Capers and <br> Chopped Filet of Anchovies <br> <br> <br> And For The <br> “SMALL FRY…” <br> Junior Plate <br> Vegetable of Fruit juice <br> ENTREE <br> (Selection of any Entree except <br> Steaks, Chops or Chicken) <br> Vegetable du jour <br> Potato <br> Ice Cream or <br> Sherbet - Cookie <br> Milk <br> <br> <br> Hotel LAST FRONTIER <br> LAS VEGAS, NEVADA <br>