Frontier Hotel, menu, image 2

Page 2 <br> <br> <br> APPETIZERS <br> COLD <br> Shrimp, Lobster or Crablegs <br> Remoulade on Cocktail Sauce <br> Smoked Novia Scotia Salmon aux capers <br> Blue Point Oysters on half shell <br> Imported Caviar garni or blinis and sour cream (per ounce) <br> Pate de Foie Gras (per terrine only), per ounce <br> <br> <br> Minced Chicken Livers Maison <br> Fresh California Fruit Supreme au Kirsch <br> Proscuitto with Melon (in Season) <br> or Fresh Pineapple <br> <br> <br> HOT <br> Escargots de Bourgogne a la Cabaret <br> Coquille St. Jacques Paimblotine <br> <br> <br> Blue Point Oysters Casino or a la Rockefeller <br> Les Shrimps du Chef <br> Les Pannequets du Cabaret a l’Indienne <br> <br> <br> SOUPS <br> French Onion Soup Gratinee <br> Petite Marmite Henry IV <br> Chilled Vichyssoise <br> <br> <br> Boula Boula Glacee <br> Green Turtle au Sherry <br> <br> <br> SALADS <br> Hearts of Romaine <br> Caesar Salad (for 2) <br> Salade Cabaret <br> <br> <br> Hearts of Palm, Vinaigrette <br> Belgium Endive (in season) <br> Spinach Salad <br> Choice of dressing: Roquefort, Caviar, French, Oil and Vinegar, <br> Chef’s Special Dressing <br> <br> <br> VEGETABLES <br> Asparagus Hollandaise <br> Braised Celery <br> Zucchini or Egg Plant dores <br> <br> <br> Fresh Spinach, Creamed or en branche <br> Cauliflower Polonaise <br> <br> <br> POTATOES <br> Parisiennes <br> Anna <br> Pomme Dauphine <br> Pommes Soufflees <br> <br> <br> F <br> <br> <br> Page 3 <br> <br> <br> SEAFOOD <br> Broiled Lobster Tail, Drawn Butter <br> Frog Legs Sautees Meuniere or Provencales <br> Filet of Dover Sole, Meuniere, Amandine, Duglere or Veronique <br> Utah Mountain Trout Meuniere or Amandine <br> Crabmeat au Sherry, Mornay <br> <br> <br> Cooked at Your Table <br> Prime Filet of Beef, a la Diane, Pommes Soufflees <br> <br> <br> MEAT ENTREES <br> Breast of Capon Escaloppee au Vermouth <br> Fritta Piccata of veal with Zucchini dore <br> Scallopini of Veal Marsala <br> Grenadins of Beef a la Oscar <br> Roast Long Island Duckling aux deux sauces, served with Wild Rice <br> Tounredos of Beef with Fresh Mushroom Sauce <br> Broiled Frenched Lamb Chops <br> Blue Ribbon Prime New York Cut Sirloin Steak <br> Blue Ribbon Prime Filet Mignon, Bearnaise <br> Petite Filet Mignon <br> Filet of Beef Wellington <br> <br> <br> Grosses Pieces Roties <br> Roast Prime Rib of Beef, au jus, Yorkshire Pudding and Baked Potato <br> Chateaubriand Bouquetiere <br> Double Entrecote garnie with Baked Potatoes, Asparagus Hollandaise <br> and glazed Cherry Tomatoes <br> Roast Rack of Lamb, Jardiniere <br> (All Entrees include Salade Cabaret, Risotto or Dauphine Potatoes, Coffee or Tea) <br> <br> <br> DESSERTS <br> Chocolate Mouse Chantilly <br> Assorted French Pastry <br> Omelette Norvegienne Glacee <br> Cherries Jubilee <br> Tray of Assorted Cheese <br> <br> <br> Assorted Pies or Cakes <br> Petits Fours <br> Crepes Suzette <br> Banana Flambee <br> <br> <br> Cafe Diable <br> Expresso <br> <br> <br> F <br>