The Garden Room, menu, image 6

From our broiler <br> Chopped sirloin steak <br> Made with freshly ground prime beef served with <br> Fried onions and mushroom 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> Wines <br> Potent canet <br> Pommard <br> Château haut brion <br> Nectarose <br> Lancers rose <br> Château lafite <br> Rothschild <br> Beaujolais <br> Chauvenet red cap <br> Vosnee romance <br> Beaujolais <br> Gevrey chambertin <br> Taylor’s sparkling <br> Burgundy <br> Pouilly fuissé <br> Liebfraumilch <br> Chablis cruise <br> Graves sichel <br> B & G barsac <br> Beaujolais <br> Château lafite <br> Pommard <br> Gevrey chambertin <br> Brolio riserva <br> Dinner specialities <br> Appetizers <br> Lump crabmeat cocktail <br> Chopped chicken livers <br> Gefilte fish, beet horseradish <br> Supreme of fresh fruits <br> Jumbo shrimp cocktail <br> Melon in season <br> Maine lobster cocktail <br> Marinated herring in sour cream sauce <br> Grapefruit maraschino <br> Chilled tomato or fruit juice <br> Soups <br> Chicken broth duchesse <br> Consomme madrilene <br> French onion soup <br> Tomato soup pompadour <br> Vichyssoise <br> Entres <br> Broiled halibut steak paloise <br> Jumbo florida shrimps and scallops a l'americaine, rice pilaf <br> Veal scallopini saute parisienne <br> Braised long island duckling with olives valois <br> Minced beef tenderloin saute cabaret <br> Fried spring chicken, southern style, candied sweet potatoes <br> Roast eastern prime ribs of beef au jus <br> Mixed vegetables <br> Asparagus au beurre <br> Dauphine potatoes <br> Baked idaho potato <br> Chiffonade salad <br> (french, thousand island or roquefort dressing) <br> Coffee <br> Tea <br> Milk <br> Our chinese chef <br> Recommends <br> Complete dinner <br> With <br> Soup, chinese tea and <br> Fortune cookies <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> 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> 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 <br> Cup custard <br> Apple pie <br> Coupe denise <br> Cookies <br> Choice of cheese with crackers <br> Camebert-roquefort-swiss gruyere-port salad <br> Prices subject to state sales tax <br>