Painted Desert Room, menu, pages 2-3

Wilber Clark’s Desert Inn Presents <br> “The Sweetest Music This Side of Heaven” <br> GUY LOMBARDO <br> And His <br> ROYAL CANADIANS <br> Featuring <br> CARMEN <br> LEBERT <br> VICTOR <br> KENNY GARDNER <br> With <br> BILL FLANNIGAN <br> CLIFF GRASS <br> THE LOMBARDO TRIO <br> THE LOMBARDO TWIN PIANOS <br> Plus <br> THE DORNAN BROTHERS <br> Comic Duo <br> And <br> PAULA & PAULETTE <br> High Flying Pair <br> SHOW TIMES NIGHTLY 8:15 p.m. 12 midnight <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> White Clarks <br> DESERT INN <br> Dinner <br> Friday September 28, 1956 <br> Price of Entre determines price of complete dinner <br> CHOICE OF APPETIZERS <br> Assorted Hors d’Oeuvre <br> Chef’s Special Clam Juice Cocktail <br> Chilled Cantaloupe <br> Chopped Chicken Livers <br> Mousse of Goose Liver in Jelly <br> Chilled Tomato Juice <br> Fruit Supreme, Maraschino <br> Our Special Hollard Import: Marinated Herring in Sour Cream, Chives, Fresh Shrimps, Lobster or Crab Meat cocktail, with dinner <br> SALAD-Dinner Inn Salad <br> CHOICE OF SOUPS <br> Coney Island <br> Clam Chowder <br> French Onion Soup Cheese Croutons <br> COLD: Creme Vichyssoise <br> Madrilene Double Jelly <br> ENTREES: <br> Cold Pacific Lobster, Mustard Maummaose, Salad Nicoise <br> Fillet of Fresh Florida pompano en Papillote, Chef’s special <br> Freshly Caught Utah Rainbow Trout Belle Meuniere <br> Baked Red Snapper, Provencale, Parisienne Potatoes <br> Broiled Lobster Tails, Drawn Butter Potato Duchesse <br> Beef Tenderloin Tips, in Casserole Strogonoff, Egg Noodles <br> Bread Veal Cutlet Spaghetti Napolitaine <br> Squab Chicken en Casserole with Mushrooms, Artichokes Bottoms <br> Spring Saute Chasseur, Anna Potatoes <br> Breast of Capon, Wilbur Clark, with Wild Rice, Sweet Chestnuts, Mushrooms, Sour Cream Sanitane Sauce <br> Roast Young Turkey Savory Dressing Giblet Gravy, Cranberry Sauce, Sweet Potato Desert Inn <br> Roast Prime Ribs of Eastern Beef, Pan Gravy Stuffed Baked Potato Broiled Prime Ribs of Eastern Beef <br> Broiled Double French Lamb Mignon with Fresh Mushroom Caps <br> Broiled Prime Filet Mignon with Fresh Mushroom Caps <br> Broiled Prime Prime New York Sirloin Steak, Maitre d’Hotel <br> CHOICE OF VEGETABLES <br> Buttered New Peas or Carrots in Cream <br> CHOICE OF VEGETABLES <br> Buttered New peas or Carrots in Cream, <br> CHOICE OF DESSERTS <br> Layer Cake <br> Apple Pie <br> Raspberry <br>