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Delmonico, menu, pages 4-5

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men000380-004
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    University of Nevada, Las Vegas. Libraries

    Page 4 <br> <br> <br> Sea Food <br> FROG LEGS SAUTE MEUNIERE <br> OR PROVENCALE <br> MOUNTAIN TROUT SAUTE MEUNIERE <br> OR AMANDINE <br> FILET OF DOVER SOLE DIPLOMATE <br> BONED STUFFED TROUT CASTELLANE <br> MAINE LOBSTER AMERICAINE <br> BROILED LIVE MAINE LOBSTER <br> Drawn Butter <br> <br> <br> Fowl <br> PHEASANT A LA SMITANE <br> SUPREME OF CAPON LEOPOLD <br> CHICKEN ALLA DINO <br> ROAST LONG ISLAND DUCKLING L’ORANGE <br> Above Orders Served with Potato and Vegetable du Jour <br> Petit Fours and Beverage <br> <br> <br> Pasta <br> FETTUCINE <br> SPAGHETTINI MARINARA <br> SPAGHETTINI AIOLIO <br> BAKED MOSTACCIOLI MARINARA <br> LINGUINE WITH CLAMS <br> <br> <br> Vegetables <br> PETIT POIS A LA FRANCAISE <br> BABY ONIONS BERCY <br> CREAMED SPINACH <br> CEPES SAUTE TOULOUSAINE <br> ASPARAGUS HOLLANDAISE <br> BROCCOLI MALTAISE <br> <br> <br> Potatoes <br> PARISIENNE <br> BAKED IDAHO <br> COTTAGE FRIED <br> LYONNAISE <br> <br> <br> Page 5 <br> <br> <br> House Specialties <br> FRITTO MISTO <br> Veal Sweetbreads, White Meat Chicken, and Italian Vegetables <br> TOURNEDOS OF BEEF TENDERLOIN <br> ROSSINI <br> NOISETTE OF BEEF TENDERLOIN <br> REFORME <br> STEAK AU POIVRE <br> Cognac Flambe <br> PRIME RIB OF BEEF AU JUS <br> ROAST RACK OF LAMB BOUQUETIERE <br> (for Two) <br> <br> <br> Veal <br> ESCALOPE OF VEAL ORLOFF <br> MEDALLIONS OF VEAL FRANCAISE <br> <br> <br> From the Broiler <br> BROILED HALF CHICKEN CAPRICE <br> BROILED DOUBLE LAMB CHOPS VERT PRE <br> NEW YORK MINUTE STEAK <br> BROCHETTE OF BEEF TERIYAKI <br> PORTERHOUSE STEAK <br> PRIME NEW YORK STEAK DELMONICO <br> CENTER CUT PRIME FILET MIGNON, <br> Sauce Bearnaise <br> CHATEAUBRIAND BOUQUETIERE (for Two) <br> Above Orders Served with Potato and Vegetable du Jour <br> Petit Fours and Beverage <br> <br> <br> Desserts <br> BAKED ALASKA <br> PEACH MELBA <br> CHERRIES JUBILEE FLAMBE <br> CHOCOLATE MOUSSE CHANTILLY <br> STRAWBERRIES DELMONICO <br> CREPES SUZETTE DELMONICO (For Two) <br> FRENCH PASTRY SELECTIONS <br> <br> <br> ASSORTED IMPORTED SELECTION CHOICE CHEESES <br> WITH SEASONAL FRUITS <br>