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The Regency Room, menu, image 2


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men000438_The Regency Room, menu, image 2


University of Nevada, Las Vegas. Libraries

Hors d’eures <br> Jumbo shrimp cocktail <br> Main lobster cocktail <br> Eastern lump crabmeat cocktail <br> Smoked trout <br> Prosciutto with melon (in season) <br> Fresh fruit cup supreme aau kirsh <br> Blue point oysters (in season) <br> Cherrystone clams <br> Terrine de foie gras <br> Beluga caviar, one ounce <br> Hot hors d’oeures <br> Scampi provencale <br> Coquille st. jaques <br> Au gratin <br> Escargots de bourgogne <br> Danish lobster tails <br> Regency <br> Potages <br> Vichysoise <br> Consomme double <br> French onion soup au gratin <br> Boula boula <br> Petite marmite <br> La creme de cresson <br> Entrees <br> Roast duckling Montmorency or a l’orange or peches <br> Coq au vin chambertin <br> Breast of chicken grand-mere <br> Breast of chicken a la kiev <br> Boneless breast of capon saute vigneronne <br> Veal francaise. Spaghetti, marinara sauce <br> Veal cordon bleu <br> Scallopinni of veal au porto <br> Sliced tenderloin of beef saute chasseur <br> Brochette of beef bordelaise with rice pilaff <br> Noisette of lamb favorite <br> Tournedos rossini <br> Steak au poivre flambee with cognac <br> Beef a la deutsch <br> Poissons <br> Langouste cardinal-(lobster in half shell <br> With lobster sauce and cognac) <br> Fresh rainbow trout saute meuniere or amandine <br> English dover sole meuniere, brittany,duglere <br> Fresh frogs legs provencale <br> Friday only <br> La bouillabaisse marseillaise <br> Whole broil fresh main lobster <br> Regency specialties <br> Duckling in dodine (egg noodle, sauce porto and cognac)\steak a la pizziola <br> Squab en cocotte <br> Steak marchand de vin <br> Filet of beef wellington <br> Veal chop en feuiletee <br> Medaillons riviera <br> Salades <br> Caesar salad for two <br> Fresh spinach salad for two <br> Chiffonade salad, vinaigrette dressing <br> Hearts palm, vinaigrette dressing <br> Legumes <br> Petit pois <br> Carrots glaces <br> Creamed spinach aux fleurons <br> Artichoke Clarmart <br> Asparagus hollandaise <br> Broccoli hollandaise <br> Zucchini french fried <br> Endives gratinees <br> Rotis et grillandes <br> Prime new york sirloin steak <br> Prime filet mignon bearnaisse sauce <br> Prime steak minute <br> roast prime of beef au jus <br> Double rib lamb chops <br> Chateaubriand bouquetiere for two <br> Desserts <br> Cherries jubilee <br> Peach melba <br> Individual baked alaska <br> Crepes suzette for two <br> Mousse maison <br> Imported cheese <br> (served with toasted crackers) <br> Camembert <br> Roquefort <br> Port Salut <br> Swiss gruyere <br> Above orders served with potato du jour , mixed green salad <br> With our special dressing,assorted fresh fruits, petits fours and beverages <br>