Skip to main content

Search the Special Collections and Archives Portal

Tropicana Hotel, menu, image 2

Image

File
Download men000403_Tropicana Hotel, menu, image 2.tif (image/tiff; 257.2 MB)

Information

Digital ID

men000403_Tropicana Hotel, menu, image 2
    Details

    Publisher

    University of Nevada, Las Vegas. Libraries

    Gourmet <br> The essence of fine cuisine is achieved only <br> Hors d'oeuvres froids <br> Fresh fruit cocktail <br> Lobster- shrimp- crabmeat cocktail <br> Smoked nova scotia salmon <br> Prosciutto au melon <br> (italian smoked ham) <br> Assorted seafood on ice <br> ½ dozen blue point oysters <br> ½ dozen cherrystone clams <br> Hors d'oeuvres chauds <br> Coquille st. jacques <br> (seafood in white wine, glazed) <br> Escargots bourguignonne <br> ½ dozen baked oysters rockefeller <br> ½ dozen baked cherrystone clams “casino” <br> Frog legs “provencale” or fines herbes <br> Fresh chicken liver saute <br> Malabar scampi, mariana <br> (jumbo shrimp in tomato sauce) <br> Salades <br> With wine choice of dressing <br> Chiffonade <br> Boston lettuce <br> Fresh spinach ( for two) <br> Caesar ( for two) <br> With anchovies <br> Hearts of palms vinaigrette <br> Heart of romain & avocado <br> Hearts of artichoke <br> With pimentos <br> Les potage <br> Onion gratin <br> Consomme claire <br> Turtle soup amontillado <br> Chicken-rice <br> Vishyssoise <br> Madrilene <br> Potage du jour <br> Les pates <br> Spaghetti bolognaise <br> Gnocchi al sugo <br> Linguine- clam sauce <br> Fettuccine au beurre <br> Les fromages <br> Roquefort <br> Edam <br> Camembert <br> Gruyere <br> Les legumes <br> Asparagus hollandaise <br> Creamed spinach <br> Petit a la francaise <br> Wild rice au beurre <br> Baked potato <br> Zucchini fritti <br> Broccoli hollandaise <br> String beans au beurre <br> Tomatoes grillees <br> Sales tax will be added to regular prices <br>