Painted Desert Room, menu, pages 2-3 without insert

A La Carte <br> <br> <br> <br> <br> Child’s Plate <br> CHOICE OF: <br> Fruit, Vegetable Juice or Soup du Jour <br> CHOICE OF: <br> Diced Creamed Chicken on Toast <br> Broiled Lamb Chop <br> Roast Turkey <br> Fresh Green Vegetable Puree <br> Mashed Potato <br> Ice Cream or Sherbet <br> Milk <br> Special preparation by Chef Marque <br> <br> <br> SALADS <br> Green Goddess Salad, Plain with Chicken, Crab or Prawns <br> Fresh Fruit Salad <br> Cold Slaw Plain <br> Ha;f Avocado, Gourmet <br> Sliced Tomato <br> Hearts of Lettuce … with Tomato <br> Hearts of Romaine <br> Tossed Mixed Green <br> Fresh Green Asparagus, Mustard Dressing <br> Romaine and Grapefruit <br> Chicory Salad <br> Vegetable Salad <br> Avocado and Grapefruit Salad <br> Salad Nicoise, with Stringless Beans, Boiled Rice Tomato with Chicken or Seafood, French Dressing <br> “Maurice” Special Salad with Mixed Greens, Tomato, Avocado, Anchovies, Boiled Egg- <br> Choice of: Lobster, Crab, Shrimp, Prawns or Chicken <br> Half <br> Fresh Fruit Salad with Cottage Cheese <br> Sour Cream Dressing <br> Wilbur Clark’s Desert Inn Salad- Stuffed Avocado with Chicken, Lobster, or Shrimp <br> Lobster, Crab or Prawns a la Louis <br> Cosmopolitan Salad with Shrimp or Chicken <br> Special Chef’s Salad Bowl with Choice of Shrimps. Prawns, Crab or Julienne of Chicken <br> Stuffed Tomato with Chicken Salad <br> COLD BUFFET <br> Baked Sugar Cured Ham, Potato Salad, Sliced Tomato Vinaigrette <br> Assorted Cold Cuts, with Sugar Cured Baked Ham, Turkey, Tongue, Salami, Swiss Cheese and Potato Salad <br> Cold Prime Ribs of Beef with Potato Salad <br> Cold Sliced Roast Chicken or Turkey <br> White meat only <br> <br> <br> APPETIZERS <br> Assorted Hors d'oeuvre sur Ravie <br> Assorted Canape,1 doz <br> Tomato Juice, Fresh Orange Juice <br> Fresh Grapefruit Juice <br> Fresh Fruit Supreme <br> Grapefruit and avocado Cocktail <br> Grapefruit Supreme <br> Sliced Smoked Salmon <br> Creamed Marinated Herring <br> Hearts of Celery <br> Stuffed Celery Parisienne <br> Celery Victor - with Crab <br> Super Colossal Ripe Olives <br> Fresh Crabmeat, Prawns or Seafood Cocktail <br> Fresh Lobster Cocktail <br> Olympia Oyster Cocktail <br> Olympia Oysters, in their own juice <br> Eastern Oysters, on half shell <br> Baked Eastern Oyster Casino <br> Imported Goose Liver <br> Prosciutto and Melon <br> <br> <br> SEAFOOD <br> Filet of English Scale, Saute Meuniere <br> Baked Filet of English Sole, Bonne Femme <br> “Petite Friture American,” Mixed Seafood Fried with Lobster, Crab Legs, Prawns, Eastern Oyster, Goudjons, Barbecue or Tartar Sauce <br> Lobster Newburg in Chafing Dish, Rice Pilaf <br> Baked Baby Lobster in Half Shell Thermidor <br> Frog Legs Poulette, Saute Meuniere or Provencale <br> Curry of Shrimps with Rice Pilaff, Major Grey Chutney <br> COLD <br> Lobster, Mayonnaise <br> Crab Legs or Prawns on Ice, Gourmet <br> ICE CREAMS <br> Vanilla, Chocolate or Strawberry Sundae <br> SHERBET: Lemon or Orange with Liqueur <br> PARFAITS: Rose Marie, Chocolate or Fresh Strawberry <br> Coupe Hawaiian with Cream de Menthe <br> Coupe de Jacques <br> Coupe Melba <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> FROM THE BROILED <br> Spring Chicken- Half <br> Double French Lamb Chop (1) two <br> English Mutton Chop with Kidney and Bacon <br> Chef’s Special Mixed Grill: Lamb Chop, Calf’s Liver, Sausage, Bacon Mushrooms, Tomato, French Fried Onions, Colbert Sauce <br> Ranch Steak with Beef Tea Butter <br> Sirloin SteakMinute <br> New York Sirloin <br> Filet Mignon <br> Kansas City Steak - “for two” <br> Chateau briand - “for two” <br> Baked Idaho Potato 25c extra Garnish <br> Mushrooms <br> French Fried Onions, Bouquetiere Special Sauce <br> Bearnaise Sauce <br> Marrow Bordelaise Sauce <br> DESSERTS <br> Layer Cake <br> Assorted Pies <br> French Pastry <br> Petit Fours <br> Jello Orange, Raspberry, or Strawberry with Whipped Cream <br> Frozen Chocolate Eclair <br> Crepe Suzette <br> Profiterole au Chocolat <br> Strawberry Romanoff <br> Cherry Jubilee <br> Baba au Rhum <br> Flambe <br> French Pan Cake <br> Flambe <br> Fresh Fruit Rafaichis au Vin Blanc <br> Melon in Season <br> Baked Alaska <br> Meringue Glace <br> Wilber Clark’s Special <br> Petit Coeur a la Creme aux Fraises <br> BEVERAGES <br> Coffee, Pot <br> Demi tasse <br> Tea, Pot <br> Buttermilk <br> Homogenized Milk <br> Postum <br> Sanka <br> Hot Chocolate <br> Cafe Diable <br> CHEESE <br> Camenbert <br> Swiss <br> Liederkranz <br> Roquefort <br> Brie <br> Monterey jack <br> Philadelphia Cream <br> With Bar-le-duc <br> Tillamook <br> Bel Paese <br> SOUPS <br> French Onion Soup with Cheese Croutons <br> French Onion Soup au Gratin <br> Consomme Petite Marmite <br> Chicken Broth with Marrow Dumpling <br> Cream of Tomato Solferino <br> Puree St. Germain <br> Green Turtle Amontillado <br> Boula Boula au Gratin <br> COLD: Consomme <br> Chicken Broth <br> Madrilene <br> Creme Vichyssoise Glacee <br> VEGETABLES <br> Fresh Stringless Beans <br> Fresh Stewed Tomato <br> Green Peas <br> Fresh Asparagus Hollandaise <br> Fresh Artichoke Bottom Fleurette <br> Fresh Cream Spinach with Sliced Egg <br> POTATOES <br> French Fried <br> Lyonnaise <br> Bake Potatoes <br> Hashed Brown <br> Au Gratin <br> Cottage Fried <br> SANDWICHES <br> Grilled Ham and Egg <br> Toasted Cheese <br> Baked Ham and Swiss Cheese <br> Sliced Breast Chicken <br> Chopped Chicken Liver on Rye Bread <br> Chef’s special Tuna Fish Sandwich on Russian Rye Bread <br> Breast of Turkey, Baked Ham, Hard Boiled Egg, Tomato, Russian Dressing <br> Smoked Salmon on Russian Rye Bread <br> Grilled New York Stead Sandwich <br> HOT <br> Club House Sandwich <br> Monte Cristo Sandwich Baked Ham, Cheese dipped in Egg Batter, fried in Butter <br> Monte Carlo Sandwich: Ham, Chicken, Cheese dipped in Egg Batter, fried in Butter <br> Hot Turkey Sandwich with Mashed Potatoes, Giblet Gravy <br> Chef’s Special Chicken Sandwich au Gratin <br> Hamburger Steak Sandwich -- Desert Inn <br> <br> <br> Chef de Conte <br>