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Page 3 <br> <br> <br> Cold Appetizers <br> TOMATO JUICE <br> CLAM JUICE <br> JUMBO GULF <br> SHRIMP COCKTAIL <br> LITTLE NECK CLAMS (6) <br> CHERRYSTONE CLAMS (6) <br> CHESAPEAKE OYSTERS <br> ON THE HALF SHELL (4) <br> MARYLAND LUMP CRAB <br> COCKTAIL <br> DUNGENESS CRAB <br> ALASKA KING CRAB <br> FLORIDA STONE CRABS <br> ON ICE <br> ASSORTED SEAFOOD PLATTERS <br> Shrimp, Clams, Crab Legs and Oysters <br> (For Two) <br> Per Person <br> <br> <br> Hot Appetizers <br> SHRIMP DIJON <br> BAKED CLAMS CASINO (6) <br> BAKED CLAMS OREGANO (6) <br> BROILED SCAMPI <br> In Garlic Butter <br> BAKED OYSTERS <br> ROCKEFELLER (4) <br> BUCKET OF <br> STEAMED CLAMS <br> With Clam Broth and Drawn Butter <br> <br> <br> Chowders & Bisques <br> CLAM BROTH <br> MANHATTAN CLAM <br> CHOWDER <br> NEW ENGLAND CLAM <br> CHOWDER <br> NEW ORLEANS BISQUE <br> LOBSTER BISQUE <br> <br> <br> Vegetables <br> IDAHO BAKED POTATO <br> WHOLE STEWED TOMATO <br> FRESH GARDEN STRING <br> BEANS <br> FRENCH FRIED ONION RINGS <br> CHOPPED FRESH SPINACH <br> WITH RICE AND LEMON <br> FRIED ITALIAN ZUCCHINI <br> FRIED POTATOES <br> JULIENNE <br> LYONNAISE POTATOES <br> <br> <br> Beverages <br> COFFEE <br> TEA <br> SANKA <br> MILK <br> COORS BEER ON DRAUGHT <br> <br> <br> Salads <br> MIXED GREENS <br> Escarole-Chicory and Cherry Tomatoes <br> SALAD NICOISE <br> Tuna, String Beans, Anchovy, Cherry Tomatoes, <br> Lettuce and Olives <br> CAESAR SALAD <br> (For Two) <br> Per Person <br> CRAB AND SHRIMP <br> COMBINATION SALAD <br> Russian Dressing with Caviar <br> <br> <br> Cold Shell Fish Platters <br> DUNGENESS CRACKED CRAB <br> ALASKA KING CRAB <br> FLORIDA STONE CRAB <br> Above Platters Served with Cocktail Sauce, Thousand Island <br> or Mustard Sauce <br> <br> <br> Fowl <br> SUPREME OF CHICKEN KIEV <br> Stuffed with Wild Rice and Served with Vegetable <br> BREAST OF CHICKEN <br> FRANCAISE <br> Served with Wild Rice and Vegetable <br> BROILED HALF SPRING <br> CHICKEN <br> Served with Baked Potato and Vegetable <br> <br> <br> Desserts <br> ICE CREAM OR SHERBET <br> CARAMEL CUP CUSTARD <br> BOSTON CREAM PIE <br> LEMON MERINGUE PIE <br> ASSORTED FRENCH PASTRIES <br> INDIVIDUAL BAKED APPLE <br> HALF GRAPEFRUIT <br> BAVARIAN CREAM CHOCOLATE LAYER CAKE <br> MELON IN SEASON <br> Sales Tax Will Be Added to Retail Price on All Taxable Items <br> <br> <br> Page 4 <br> <br> <br> Fish from the Lakes and the Sea <br> FILET OF LEMON SOLE <br> Sauteed Meuniere <br> BONED IDAHO TROUT <br> Broiled or Pan Fried <br> BOSTON SCHROD FILET <br> Broiled <br> FLORIDA RED SNAPPER FILET <br> Broiled or Sauteed Meuniere <br> STRIPED SEA BASS FILET <br> Broiled or Sauteed Meuniere <br> WHOLE LONG ISLAND FLOUNDER <br> Broiled or Sauteed Meuniere <br> LAKE SUPERIOR WHITEFISH FILET <br> Broiled or Sauteed Meuniere <br> MAINE BABY SILVER SMELTS <br> Pan Fried or Broiled <br> CAPE COD HALIBUT <br> Broiled with Tartar Sauce <br> WHOLE FLORIDA POMPANO <br> Broiled or Sauteed Meuniere <br> WHOLE ENGLISH DOVER SOLE <br> Broiled or Sauteed Meuniere <br> MARYLAND SOFT SHELL CRABS <br> Sauteed and Served with Lemon Butter or Tartar Sauce <br> JUMBO SCAMPI <br> Butterfield, Broiled, Served with Lightly Flavored Garlic Butter <br> PACIFIC ABALONE <br> Amandine, Served with Tartar Sauce <br> LONG ISLAND BAY SCALLOPS <br> Broiled or Sauteed Meuniere <br> All Above Items Served with Boiled Potato or Our Special Rice and Vegetable Du Jour <br> <br> <br> Lobster Entrees <br> AUSTRALIAN LOBSTER TAILS <br> Broiled, with Lemon Butter <br> LOBSTER THERMIDOR <br> Our Famous Recipe—Served in Shell <br> LIVE MAINE LOBSTERS (2 Lbs.) <br> Broiled or Steamed, with Lemon Butter <br> Lobster Entrees Served with Fried Potatoes Julienne or Our Special Rice and Vegetable Du Jour <br> <br> <br> AVAILABILITY OF FISH <br> Being Dependent on Season and Weather <br> ASK YOUR SERVER ABOUT TODAY’S FARE <br> <br> <br> Lighthouse Specialties <br> NEW ENGLAND CODFISH CAKES <br> Served with Our Special Rice and Lemon Sauce <br> BONLESS IDAHO TROUT <br> Stuffed with Lobster and Crab Meat, Served with Rice Pilaf <br> BAKED FLOUNDER <br> Stuffed with Crab Meat and Shrimp, Served with Rice Pilaf <br> BOSTON SCHROD <br> Poached in Clam Stock, Served with a Clam Sauce and Boiled Potato <br> LOUISIANA FROG LEGS <br> Sauteed or Deep Fried <br> LONG ISLAND BAY SCALLOPS CURRY <br> Served with Major Grey’s Chutney and Rice Pilaf <br> SCAMPI CREOLE <br> Jumbo Scampi Sauteed and Braised in Rich Creole Sauce, Served with Safron Rice <br> GULF SHRIMP CURRY BOMBAY <br> Served with Major Grey’s Chutney and Rice Pilaf <br> LOBSTER CURRY BOMBAY <br> Served with Major Grey’s Chutney and Rice Pilaf <br> BOUILLABAISSE A LA MARSEILLAISE <br> Lighthouse Specialties Served with Vegetable Du Jour <br>