Tropicana Hotel, menu, image 3

Room <br> Only allowing time in preparation <br> Les grillades et rotis <br> New york sirloin steak “maitre d’hotel” <br> With parsley butter <br> Filet mignon au champignon <br> With mushrooms <br> Double spring lamb chops cressonniere <br> Half broiled chicken a l’americaine <br> With sliced tomatoes and bacon <br> Long island duckling bigarade <br> ½ duckling with orange sauce <br> Minute steak grille bercy <br> Rack of spring lamb “clamart” (for two) <br> With artichoke and peas <br> Chateaubriand “bouquetière”(for two) <br> Double filet with vegetables <br> Roast prime rib of beef au jus <br> Nos specialities <br> Grenadin de veau normande <br> Côtelette de veau “cordon bleu” <br> (veal cutlet with swiss cheese and prosciutto) <br> Escalope de veau “oscar” <br> (veal saute with crab legs) <br> Boneless spring chicken saute a la parisienne <br> Scaloppine de veau au marsala <br> (veal saute, marsala wine) <br> Le coq au vin en cocotte bourguignonne <br> (minced filet of beef saute, burgundy wine sauce) <br> Breast of chicken a la kiev <br> Tournedos de boeuf saute rossini <br> (filet of beef saute with goose liver pate) <br> Supreme of turkey marco polo <br> Grenadine de boeuf “béarnaise” <br> (slices of filet of beef sauteed) <br> Les poissons <br> Fresh pompano, saute fluoride <br> Saute red snapper, maitre d’hotel <br> Imported turbot, poached <br> (sauce hollandaise) <br> Alaska crab legs, poulette <br> (in white wine sauce, mushrooms and chives) <br> Filet of dover saute bretonne <br> (pan fried in butter with capers and shrimp) <br> Boneless trout saute aux amandes <br> (sauteed with toasted almonds) <br> Broiled australian lobster tails <br> (with melted butter) <br> Land & sea, small filet mignon and scampi <br> Frog legs saute, provencale <br> (tomatoes with garlic) <br> Braised calves sweetbreads “financiere” <br> (garnished with mushrooms and olives, wild rice) <br> Entrecôte saute “au poivre” <br> (flambe au cognac) <br> All entrees garnished with potato and vegetable <br> Les desserts et glaces <br> Tropicana cheese cake <br> Strawberry tart,chantilly <br> Fresh sliced pineapple <br> Ice cream <br> French pastry <br> Creme caramel <br> Mousse au chocolat <br> Fruit compote <br> Crepes suzette( for two) <br> Baked alaska (for two) <br> Souffle (for two)-grand mariner-au chocolat-vanilla <br> Cherries jubilee flambe <br> Cafe diable <br> Expresso <br> Cafe don pedro <br> Demi tasse <br>