Cactus Room, menu, page 2

Appetizers <br> Assorted Hors d’Oeuvre Plate <br> Crab Meat Cocktail <br> Supreme of Fresh Fruit Cocktail <br> Supreme of Melon Maraschino <br> Jumbo Shrimp Cocktail <br> Lobster Cocktail <br> Chilled Half Grapefruit au Kirsch <br> Herring Fillets Marinated in Cream <br> Smoked Nova Scotia Salmon with Cream Cheese <br> Chopped Chicken Liver in Artichoke Bottoms <br> Celery, Radishes and Olives <br> Soups <br> Soup of the Day; Cup Tureene <br> French Style Split Pea Soup <br> Jellied Consomme <br> French Onion Soup au Gratin <br> Petite Marmite <br> Vichyssoise <br> Cold Buffet <br> CAESAR SALAD <br> Garden Greens, Croutons, Anchovies, Parmesan Cheese, Olive Oil, Lemon Juice, Fresh Eggs and Herbs All Skillfully Prepared at Your Table <br> HEARTS OF ROMAINE <br> Fresh Crisp Romaine with Our Special Roquefort Dressing <br> DESERT INN SALAD <br> Avocado, Crab, Prawns, Tomato and Asparagus, All go to Make this House Speciality a Gourmet’s Delight <br> COUNTRY CLUB SPECIAL <br> Chicken Salad Garnished with Fresh Fruit and Our Own Honey Lemon Dressing <br> STEAK TARTARE <br> Freshly Chopped Raw Tenderloin of Beef With Fillets of Anchovies, Capers, Onion, Egg Yolk, Cognac and Seasoning <br> TOSSED GREEN SALAD <br> Crispy Fresh Garden Greens with Your Choice of Dressing <br> ASSORTED COLD CUTS <br> An Assortment of Choice Cold Meats, Garnished Asparagus Tips, Tomatoes Pickles and Potato Salad <br> FRESH FRUIT SALAD <br> Delightful Selection of Fresh California Fruit with Sherbet Center <br> HALF LOBSTER PARISIENNE <br> Garnished with Mixed Vegetable Salad, Asparagus Tips, Tomato and Hard Boiled Egg, Sauce Mayonnaise <br> Desserts <br> Fresh Strawberry Shortcake <br> Freshly Baked Apple Pie with Cream <br> Vienna Cheese Cake <br> Caramel Custard <br> Rice and Raisin Pudding <br> Baked Apple with Cream <br> Dessert Inn Strawberry Cheese Cake <br> Selection of Ice Cream or Sherbet <br> Neapolitan Frozen Cake <br> pear Helene <br> Pineapple with Ice Cream <br> Peach Melba <br> Fresh Strawberries and Cream <br> French Pastry <br> Fruit Pie <br> Frozen Chocolate Eclair <br> DOMESTIC CHEESES <br> America <br> Monterey Jack <br> Cheddar <br> IMPORTED CHESSES <br> Camembert <br> Imported Swiss Gruyere <br> Roquefort <br> Brie <br> Gouda <br> Beverages <br> Desert Inn Special Blend of Coffee <br> Tea <br> Sanka <br> Iced Tea <br> Milk <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> Complete Dinners <br> SOUP DU JOUR <br> TOSSED GREEN SALAD WITH YOUR CHOICE OF DRESSING <br> BOILED PRIME CORNED BEEF <br> Served with Boiled Cabbage and Steamed Potatoes <br> OR <br> MILK FED VEAL CHOPS SAUTE <br> with Egg Noodles and Carrots Vichy <br> OR <br> PEPPER STEAK BURGUNDY <br> Sauteed with Mushrooms and Served with French Peas and Croquette Potato <br> ICE CREAM OR FRUIT COMPOTE <br> COFFEE OR TEA <br> A la Carte <br> <br> <br> PILAW OF LOBSTER AMERICAN <br> Fresh Lobster Stewed with Tomato and Savory Herb Seasoning, Served on Bed of Long Grain Rice <br> FROG LEGS PROVENCALE <br> Sauteed in Butter with a Tomato and Mushroom Sauce Flavored with Garlic and Served with Parisienne Potatoes and French Peas <br> SALMI OF LONG ISLAND DUCKLING <br> Braised in a Rich Wine Sauce with Fresh Mushrooms, Silver Onions and Gnocchi Romaine <br> BREAST OF CHICKEN CORDON BLEU <br> Lightly Smoked Ham with Milk Swiss Cheese Folded into Breast of Spring Chicken Served with French Peas and Parisienne Potatoes <br> INDIVIDUAL CHICKEN POT PIE <br> Boneless Spring Chicken Cut in Pieces, Cooked in White Veloute Sauce with Pearl Onions, Baby Carrots and Potatoes Under Flaky Pastry Crust <br> ASSORTED COLD CUTS <br> Roast Chicken Ham Tongue and American Cheese Served with Potato Salad, Sliced Tomato and Asparagus Tips <br> NEW YORK CUT SIRLOIN STEAK <br> Thick Juice Sirloin Broiled to Your Taste, Served with Baked Idaho Potato, French Onion Rings and Green Beans <br> FILET MIGNON OF PRIME BEEF MAITRE D’HOTEL <br> Broiled Mushrooms, Garnished with Artichoke, Asparagus Spears and French Fried Potatoes <br>