The Sands, menu, image 3

From our boiler <br> Chopped sirloin steak <br> Made freshly ground prime beef served with <br> Fresh onions and mushrooms sauce <br> Double rib french lamb chops <br> Neatly trimmed and served with mint jelly <br> Broiled delmonico steak (rib steak) <br> A specialty with the men, served with a touch of garlic <br> Broiled prime filet mignon <br> With mushroom caps <br> New york cut prime sirloin steak <br> Maitre d’hotel <br> T-bone steak our specialty <br> With colbert butter <br> Broiled spring chicken <br> On toast, tomato <br> Gourmet selections <br> Broiled lobster tails from reykjavik island <br> Served with drawn or garlic butter <br> Rocky mountain brook trout saute meuniere <br> Skillfully served with hot butter sauce <br> Chicken in the pot <br> With vegetables and matzo balls <br> All of the above served with potatoes and vegetable du jour <br> Mixed green salad, special dressing <br> Caesar salad for two <br> Wines <br> Pontet canet <br> Pommard <br> Château haut brion <br> Nectarose <br> Lancers rose <br> Château lafite <br> Rothschild <br> Beaujolais <br> Chauvent red cap <br> Vosnee rama{not legible} <br> Beaujolais <br> Gevrey chambertin <br> Taylors sparkling <br> Burgundy <br> Pouille fruisse <br> Liebfraumilch <br> Chablis cruise <br> Graves sichel <br> b&g barsac <br> Beaujolais <br> Château de meursault <br> Montrach <br> Château lafite <br> Pommard <br> Gevrey chambertin <br> Brolio riserva <br> A la carte <br> Saturday ,january 7, 1967 <br> Dinner specialties <br> Appetizers <br> Lump crabmeat cocktail <br> Imported matjes herring in wine sauce <br> Gefuellte, beef horseradish <br> Supreme of fresh fruits <br> Jumbo shrimp cocktail <br> Chopped chicken livers <br> Melon in season <br> Maine lobster cocktail <br> Marinated herring in sour cream sauce <br> Grapefruit maraschino <br> Chilled tomato or fruit juices <br> Soups <br> Chicken broth with noodles <br> Consomme madrilene <br> French onion soup au crouton <br> Puree of vegetable soup <br> Vichyssoise <br> Entrees <br> Our chinese chef <br> Recommends <br> Chicken chow mein (hearts of celery, water, <br> Chestnuts, bamboo shoots, mushrooms) steamed rice <br> Pepper steak (sliced tenderloin of beef, bamboo shoots <br> Water chestnuts, green pepper, mushrooms, fresh tomatoes <br> Broiled halibut steak, anchovy butter mirabeau <br> Colorado mountain boneless brook trout saute havraise <br> Breaded veal cutlet viennoise , brown butter <br> Spring chicken saute provencale, disjointed , cooked with tomatoes, olives, sauterne wine, sweet basil <br> Baby limb steak saute marchand de vin <br> Braised swiss steak with mushrooms and onions bordelaise <br> Roast prime ribs of beef, au jus <br> New succotash au beurre <br> Creamed spinach <br> Chateau potatoes <br> Baked idaho potato <br> Chiffonade salad <br> (french, thousand island or roquefort dressing) <br> Coffee <br> Tea <br> Milk <br> Cold suggestions <br> Avocado pear surprise with seafood, garni maison <br> Sliced breast of turkey and beef tongue platter, asparagus vinaigrette <br> Assorted cold meat plate, vegetable and potato salad, sliced tomato and pickles <br> Columbia river gill netters best salmon with asparagus tips and cucumbers <br> Desserts and beverages <br> Desserts from the pastry cart <br> Strawberry cheesecake <br> French ice cream <br> Jello, whipped cream <br> Petits-fours <br> Fruit sherbet <br> Pound cake <br> Cheese cake <br> Puddings du jour cup custard <br> Choice of cheese with crackers <br> Camembert-roquefort-swiss gruyere-port salud <br> Prices subject to state sales tax <br> Tuna <br> Slaw <br> Bowl <br> Egg <br> Dressing <br> Chicken <br> Egg <br> Tea pot <br> Cocoa <br> Sanka <br> Postrum <br> Buttermilk <br> Prices subject to two percent sales tax <br>