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Gourmet room <br> Selected dinners <br> Iced relish bowl <br> Potage du jour <br> Consomme with rice <br> French onion soup <br> Filet of colorado rainbow trout, sautee amandines <br> Filet of rex sole poché aux champignons, poulette <br> Casserole of spanish scampis, marinara ( rice pilaf) <br> Le coq au chambertin (boneless chicken simmered in wine with mushrooms) <br> Scallopini of veal saute au marsala, with risotto piemontaise <br> Calves sweetbreads saute financiere <br> ½ roast stuffed long island duckling, with cherry sauce montmorency <br> Roast prime ribs of beef au jus <br> Charcoal broiled prime sirloin steak <br> Choice of vegetables <br> Potatoes du jour <br> Baked potato <br> Mixed green salad <br> Waldorf salad <br> Choice of dressing <br> Selections of famous tropicana pastries or pies <br> Choice of vanilla, chocolate or strawberry ice cream <br> Assorted sherberts <br> Coffee <br> Tea <br> Milk <br> Gourmet room <br> A la carte <br> “The essence of fine cuisine is achieved only by allowing time in preparation” <br> Appetizers <br> Fresh fruit supreme <br> Clam or tomato juice cocktail <br> Jumbo shrimp cocktail <br> One half crab, mustard sauce <br> Fresh chopped chicken livers <br> Snails bourguignon <br> Crab legs or shrimp remoulade <br> Lobster cocktail <br> Fresh beluga caviar <br> Cherrystone clams (in season) <br> Coquille st jacques <br> Celery and colossal mixed olives <br> Crabmeat cocktail <br> Marinated herring in sour cream <br> Clams casino <br> Nova scotia salmon <br> Prosciutto melon <br> Seafood ravigotte <br> Pâté de foie gras strasbourg <br> Blue points on half shell (in season) <br> Assorted seafood on ice <br> Les crevettes maison <br> Soups <br> Soup du jour <br> Green turtle, amontillado <br> Boula boula au gratin <br> Onion soup au gratin <br> Chicken consomme double <br> Cold soups :vichyssoise madrilene <br> Fish <br> Jumbo frog legs saute provencale or persillade <br> Crab legs poulette, rice pilaf <br> Filet of sole saute belle meunière <br> Maine live lobster (broiled or boiled) <br> Filet of florida red snapper, walewska <br> Entrees <br> Breast of chicken , gnocchi, montpensier <br> Deviled turkey steak aux oranges, flambe <br> Tournedos of prime beef, rossini <br> Veal cutlet cordon bleu, string beans <br> Sliced filet of beef stroganoff, with rice <br> Steak diane (prepared at your table) <br> Grenadine of beef saute sauce bearnaise <br> Roast & broiler <br> Roast prime ribs of beef <br> Sirloin steak <br> Sirloin steak minute parmentier <br> Roast rack of lamb primeur (for two) <br> Whole broiled spring chicken a l’americaine <br> Filet mignon <br> Double baby spring lamb chops, vert pre <br> Chateaubriand (for two) sauce bearnaise <br> Pasta <br> Spaghetti bolognaise <br> Gnocchi al sugo <br> Vegetables <br> Garden peas <br> String beans <br> Carrots au beurre <br> Buttered spinach <br> Asparagus hollandaise <br> Zucchini florentine <br> Broccoli hollandaise <br> Potatoes <br> Baked potato <br> French fries <br> Au gratin <br> Lyonnaise <br> Salads <br> Mixed green <br> Avocado salad <br> Kentucky limestone lettuce <br> Heart of romaine & avocado <br> Hearts of lettuce or romaine <br> Sliced cucumbers <br> Choice of dressing <br> Sliced tomatoes <br> Chiffonade salad <br> Green goddess <br> Hearts of palm vinaigrette <br> Shrimps or crabmeat salad plate <br> Deserts <br> Ice cream <br> Sherbet <br> Baked alaska (for two) <br> Fresh fruit in season <br> Fraises flambe <br> Parfait <br> Profiteroles au chocolat <br> French pastry <br> Cherries jubilee flambe <br> Crepes suzette (for two) <br> Profiteroles au chocolat <br> Souffles- grand marnier,chocolat, or vanilla (forty minutes) <br> Beverages <br> Coffee <br> Cafe expresso <br> Cafe diablo <br> Assorted cheeses <br> Cafe royale <br> Postum or sanka coffee <br> Assorted cheeses <br> Sales tax will be added to retail price on all taxable items <br>