The Pavilion Club, menu, pages 3-4

Appetizers <br> Fresh beluga caviar aux blinis <br> Crepes pavilion <br> Terrine of pate de foie gras <br> Coquille parisienne <br> Burresque algérienne <br> Oysters rockefeller <br> Clams casino <br> Littleneck clams on the half shell, mignonette <br> Prosciutto and melon (in season) <br> Canape lorenzo <br> Scampi of the house <br> Imported escargots bourguignonne <br> Nova scotia salmon <br> Blue point oysters on the half shell <br> Artichoke hearts vinaigrette <br> Stone crab, mustard sauce <br> Soups <br> Soup du jour <br> Petite marmite henri IV <br> Cream senegalaise <br> French onion soup gratinee <br> Pea soup st. germaine <br> Cream of tomato soup <br> Jelly Madrilene <br> Boula-boula glace <br> Cream vichyssoise <br> Green turtle amontillado <br> Salads <br> Spinach <br> Hearts of romaine <br> Mixed salad bowl <br> Caesar for two <br> Bib lettuce <br> Imported endive <br> Dressings <br> Oil and vinegar <br> Roquefort <br> French <br> Thousand island <br> Continental <br> From the far away seas and rivers <br> Broiled australian lobster tails <br> Fresh florida pompano saute amandine <br> Idaho's best boneless rainbow trout saute meuniere <br> Maryland soft shell crabs saute belle meuniere <br> Fresh filet of lake trout florentine glazed <br> Frogs legs saute provencale <br> English channel dover sole, normande <br> Quenelles of salmon, nantua <br> Broiled salmon steak, maitre d’hotel <br> Fresh supreme of florida red snapper, dugleree <br> Lake superior whitefish, maitre d’hotel <br> Poultry <br> Long island duckling a l’orange bigarrade <br> Arroz con pollo mexican <br> Coq-au-vin (roster in wine) bourguignonne <br> Breast of capon on wild rice glazed. Vendome <br> Boneless royal squab stuffed with wild rice, grape sauce veronique <br> Fresh baked rolls <br> Rye <br> Pumpernickel <br> French <br> Cheese rolls <br> Cheese <br> Camembert <br> Bel paese <br> Port salut <br> Roquefort <br> Swiss gruyere <br> Beverages <br> Pot of tea <br> Expreso <br> Coffee <br> Caffe d’amore <br> Camomille infusion <br> Caffe diavolo <br> German specialities <br> Sauerbraten (german pot roast) with potato pancake and spaetzle <br> Kalbsgeschnetzeltes (veal scallopini in sour cream) <br> Veal schnitzel holstein (veal cutlet with fried egg, capers,anchovies) <br> Rinderschnitte deutsche art (sliced beef tenderloin a la deutsche) <br> Schnitzel oskar (veal oscar) (asparagus,crab finger, bearnaise sauce) <br> From italy <br> Veal francese <br> Veal chop napolitana <br> Veal cutlet parmigiana or milanaise <br> Veal scallopini piquante <br> Breaded veal chop cordon bleu <br> Above specialities served with spaghetti or noodle, tomato sauce or bolognese sauce <br> Pasta <br> Linguini-red or white clam sauce <br> Spaghettini-marinara sauce <br> Risotto piemontese <br> Risotto milanese <br> From our charcoal broiler <br> Mountain and sea <br> Australian lobster tail, fillet of beef <br> Broiled chopped tenderloin steak tyrolienne <br> Broiled double spareribs french lamb chops vert pres <br> Broiled t-bone steak <br> Brizola steak bercy <br> Prime sirloin steak diane <br> Prime filet mignon with mushroom caps <br> Prime sirloin steak with new york cut <br> Prime sirloin steak saute au poivre <br> Carved by your captain <br> Broiled chateaubriand caruso (for two) <br> Served on a plank with a selection of vegetables, souffle potatoes, bearnaise sauce <br> Broiled planked prime sirloin steak bouquetiere, for two persons <br> Planked roast rack of lamb persillade, for two persons <br> Vegetables <br> Imported argenteuil asparagus <br> French peas, french style <br> Braised celery <br> Fresh mushroom saute <br> Endives meuniere <br> Eggplant or zucchini parmigiana <br> Tomatoes provencal <br> Broccoli hollandaise sauce <br> Imported cepes bordelaise <br> Potatoes <br> Baked potatoes <br> Souffle potatoes <br> Au gratin potatoes <br> Lyonnaise potatoes <br> Dauphine potatoes <br> Anna potatoes <br> Hash brown potatoes <br> Wild rice <br> Desserts <br> Our pastry chef recommends the specialty of the club <br> Bombe du pavilion flambe for two persons <br> A delicately blended ice bombe wich will please your taste buds <br> Served with fresh sauce au kirsch <br> Italian rum cake <br> Black forest cherry torte <br> Sacher torte <br> Sands special cheesecake <br> Assorted pastries from the pastry cart <br> Fresh hawaiian pineapple in whipped cream (in season) <br> Fresh strawberries in whipped cream (in season) <br> Pear belle helene <br> Peach melba <br> Chocolate mousse <br> Crêpes au grand marnier <br> Cherries jubilee <br> Strawberries romanoff <br>