Landmark Hotel, menu, image 2

Soups and appetizers <br> Chilled clam juice <br> Coney island clam chowder <br> Chilled fruit cup <br> Marinated iceland herring in sour cream <br> Blue point oysters on half shell <br> Cracked king crab leg on ice, mustard horseradish sauce <br> Basket of steamed soft shell clams <br> Iced tomato juice <br> Clam broth belle-vue <br> Pate of chicken livers maison <br> Shrimp lobster or crab leg cocktail <br> Cherry stone clams on half shell <br> From the north atlantic and provincial waters <br> Cape cod scallops fried, poulette or saute provençale <br> Hangman's fry tartar sauce <br> Fried scallops, fried sole, fried shrimps, fried oysters and pepper slaw <br> Fried chesapeake oysters tartar sauce <br> Served with pepper slaw and french fried potatoes <br> Fried shrimps <br> Buzzard bay sauce french fried potatoes <br> Broiled maine lobster <br> “Flown from the eats daily” <br> Drawn butter pepper hash-french fried potatoes <br> Baked boston schrod lemon butter <br> Atlantic lemon sole filet saute meuniere <br> Steamed finnan haddie drawn butter parsley potatoes <br> Baked grilled or poached king salmon parsley potatoes <br> Grilled icelandic halibut steak lemon butter <br> Jumbo frog legs saute provencale or fried <br> Maryland soft shell crabs saute meuniere french fried potatoes <br> Atlantic striped sea bass saute meuniere <br> Grilled broadbill swordfish steak caper butter parsley potatoes <br> Boneless idaho rainbow trout saute <br> Boneless idaho rainbow trout a la rene <br> Baked and served on sizzling platter filled with crabmeat, mushrooms and herbs, topped with thick slice of beefsteak tomato, seasoned with beurre amandine <br> Tender abalone steak caper butter served with pepper slaw <br> All entrees include soup or salad, vegetable of the day & stuff baked or french fried potatoes <br> All entrees include soup or salad, vegetable of the day & stuff baked or french fried potatoes <br> From the boiler <br> Broiled new york cut sirloin steak maitre d’hotel <br> Broiled filet mignon, mushroom caps <br> Broiled t-bone steak sauce bercy <br> Broiled delmonico steak sauce diablo <br> Broiled boneless rib steak and scampi <br> Broiled double cut lamb chops mint jelly <br> Broiled chopped beefsteak a la landmark <br> From the chefs roving cart <br> Roast prime ribs of beef au ju (baked in rock salt) <br> Creamed spinach fresh horseradish sauce <br> From the saucier <br> Tenderloin tips saute a la stroganoff <br> With buttered noodles en casserole <br> Breaded veal cutlet sauce a la holstein <br> Disjointed spring chicken sauce forestiere <br> Calf’s sweetbreads saute maison white asparagus <br> Casserole dishes <br> Lobster shrimp or crab legs a la newburg, fleurons <br> Lobster thermidor en half shell, french fried potatoes <br> Salads <br> Chef’s salad tossed young garden greens, garnished with lobster, shrimp, crab legs, eggs, tomatoes (garlic croutons) <br> Avocado filled with assorted seafood russian dressing <br> Platter of shrimp, crab leg, or lobster louie <br> Fresh spinach salad <br> Beverages <br> Coffee, tea, milk, or buttermilk <br> Sanka coffee, iced tea or iced coffee <br> Chocolate or cocoa <br> Desserts <br> From the cart baked fresh daily <br> Our own special cheesecake <br> Pies and handmade cakes <br> Chocolate, vanilla or strawberry ice cream <br> Lemon, pineapple, or orange sherbet <br> Austrian rice pudding <br> Assorted french pastry <br>