Versailles Theatre, menu, pages 2-3

Page 2 <br> <br> <br> Wines <br> <br> <br> Champagnes and Sparkling Wines <br> Imported <br> Mumm’s Extra Dry <br> Moet & Chandon Extra Dry <br> Charles Heidsieck, Brut <br> Asti Spumante, Fontanafredda <br> <br> <br> American <br> Paul Masson Extra Dry <br> Domaine Chandon Brut, Napa Valley <br> <br> <br> Red Dinner Wines <br> Imported <br> La Cour Pavillon Rouge, Medoc <br> Chateau Puy Blanquet, Grand Cru <br> Beaujolais Villages, J. Drouhin <br> Chateauneuf du Pape, Delas Freres <br> Beauvignot Rouge <br> <br> <br> American <br> Pinot Noir, Estate Bottled, Inglenook <br> Cabernet Sauvignon, Robert Mondavi <br> Zinfandel, Sutter Home <br> <br> <br> White Dinner Wine <br> Imported <br> Blanc de Blanc Sauvignon <br> Pouilly Fuisse, J. Drouhin <br> Beauvignot Blanc <br> Liebfraumilch, Blue Nun <br> Piesporter Goldtropfchen Kabinett <br> <br> <br> American <br> Johannisberg Reisling, Paul Masson <br> Fume Blanc, Inglenook <br> <br> <br> Rose Dinner Wine <br> Mateus Rose <br> <br> <br> Page 3 <br> Entrees <br> <br> <br> BROILED NEW YORK CUT SIRLOIN <br> Potatoes Parisienne, Green Beans Au Beurre <br> FILET OF ROCKY MOUNTAIN TROUT SAUTE <br> Wild Rice Riviera, Green Beans Au Beurre <br> BAKED BREAST OF CAPON VERSAILLES <br> Wild Rice Riviera, Green Beans Au Beurre <br> BROILED CHOPPED SIRLOIN STEAK <br> Mushroom Sauce, Potatoes Parisienne, <br> Green Beans Au Beurre <br> <br> <br> Salad <br> Mixed Garden Greens <br> Choice of Dressing: Bleu Cheese, Thousand Island, <br> French or Oil and Vinegar <br> <br> <br> Dessert <br> Riviera Ice Cream Cake with Strawberry Sauce <br> Coffee, Tea or Sanka <br> no substitutions <br> <br> <br> Above prices subject to a 10% State Entertainment Tax and 5¼ State Sales Tax. <br> <br> <br> 1/84 <br>