The Sands, menu, image 4

A la carte <br> Hors d’oeuvres <br> Grapefruit supreme <br> Marinated herring in sour cream <br> Assorted canapes <br> Shrimp cocktail <br> Crab meat, russian dressing <br> Cracked fresh crab on ice, mustard sauce <br> Melon is season <br> Chopped chicken livers <br> Hot hors d’oeuvres <br> Fresh beluga caviar <br> Soups <br> Soup du jour <br> Onion soup au gratin <br> Chicken broth with rice <br> Cold vichyssoise <br> Consomme double alphabet <br> Jellied madrilene <br> Eggs <br> Chicken liver omelette <br> Spanish omelette <br> Plain omelette <br> Poached eggs on toast <br> Tomato omelette <br> Ham omelette <br> Eggs benedict <br> Mushroom omelette <br> Scrambled eggs with ham or bacon <br> Fresh seafood <br> Broiled lobster tails, drawn butter <br> Frogs legs saute provencale <br> Lobster in shell gratin, thermidor <br> Broiled king salmon steak, anchovy butter <br> Brook trout saute with almonds <br> Fried long island scallops, tartar sauce <br> Entrees <br> Scallopini of milk fed veal, marsala <br> Chicken in the milk fed veal, marsala <br> Chicken in the pot, matzo ball <br> Breaded veal cutlet, holstein <br> Calves liver saute with bacon <br> Chicken a la king <br> Minute steak saute, parmentier <br> Spaghetti, plain, in butter <br> Spaghetti and meat sauce with meat ball <br> Fresh vegetable plate with poached egg <br> Bearnaise sauce <br> Hollandaise <br> Parfait maison <br> Cup custard <br> Vanilla, chocolate strawberry ice cream <br> Fruit compote <br> Cherries jubilee <br> Layer cake <br> Cheese <br> Port salut <br> Swiss <br> Camembert <br> Roquefort <br> Cream <br> American <br> Roast & broulee <br> Pork Chops with apple sauce <br> Broiled ½ spring chicken <br> Prime filet mignon <br> Double lamb chops <br> Prime sirloin steak, new york cut <br> Chateaubriand bouquetière <br> Roast prime ribs of beef au jus <br> Chopped sirloin <br> T-bone steak <br> Broiled doubled new york sirloin steak maitre d’hotel <br> Vegetables <br> Asparagus tips <br> String beans <br> New peas <br> Broccoli hollandaise <br> Spinach plain <br> Buttered carrots <br> Lima beans <br> Potatoes <br> French fried <br> Hashed brown <br> Au gratin <br> Lyonnaise <br> Saute <br> Boiled <br> Salads <br> Caesar <br> Cottage cheese and pineapple <br> Crab meat <br> Lobster <br> Shrimp <br> Mixed green <br> Chicken <br> Lettuce romaine, chicory vs escarole <br> Tuna <br> Sliced tomato <br> Chefs salad <br> Cole slaw <br> Fresh Fruit salad cottage cheese or sherbert <br> Fresh sliced pineapple <br> Whole cracked crab on ice <br> Relish bowl <br> Choice of dressing <br> Cold buffet <br> Roast chicken (half) <br> Bumble bee salmon with onion and hard boiled egg <br> Assorted cold cuts <br> Assorted cheese plate <br> Lox or nova scotia salmon plate <br> Smoked lake superior whitefish or sturgeon <br> Potato salad <br> Mustard <br> Cocktail <br> Or lamaze dressing <br> Sandwiches <br> Hot corned beef <br> Sirloin steak sandwich <br> Beef tongue <br> York ham <br> Chicken <br> Nova scotia salmon <br> Ham or bacon and egg <br> Lettuce and tomato <br> Grilled cheese <br> Hamburger <br> With grilled onion <br> Club <br> Monte cristo <br> Cheeseburger <br> Dessert <br> Pech melba <br> Apple pie <br> Raspberry, pineapple or orange sherbet <br> Cheese cake <br> Crepes suzette <br> Drinks <br> Coffee, pot <br> Iced tea <br> Sanka <br> Orange pekoe <br> Ice coffee <br> Postum <br> Green tea, pot <br> Milk <br> Cocoa <br> Buttermilk <br> Prices subject to two percentage sales tax <br>