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El Cortez Hotel, menu, pages 2-3 with inserts


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University of Nevada, Las Vegas. Libraries

Hotel EL CORTEZ <br> Coffee Shop <br> APPETIZERS <br> Chicken Gumbo Soup, Okra and Rice <br> Tossed Green Salad, 1000 Island <br> Chilled Orange Juice <br> Chopped Chicken Livers <br> Shrimp Cocktail, Supreme <br> DINNERETTE <br> Grilled Northern Halibut, Tartar Sauce <br> Individual Chicken Pot Pie, Short Crust <br> Pan Fried Breaded Veal, Country Gravy <br> Premium Ham and Yams, Eo. Casserole <br> Spring Lamb Chops, Sixed Grilled Hawaiian <br> Sauteed Brook Trout, Parsley Butter <br> Roast Utah Tom Turkey, Dressing and Cranberries <br> Whipped Potato- Creamed Carrots and Peas <br> Rolls - Butter- Coffee or Tea <br> Ice Cream - Sherbet - Jello <br> EL CORTEZ DINNER <br> Chilled Orange Juice <br> Tossed Green Salad, 1000 Island <br> Chicken Gumbo Soup, Okra and Rice <br> Broiled Easter Pork Chops, Apple Sauce <br> Grilled Mignone of Choice Beer, Bordelaise Sauce <br> Broiled Top Sirloin Steak, Bordelaise Sauce <br> Prime Cut New York Steak, Maitre d’Hotel <br> Broiled Filet Mignon Steak, Mushroom Sauce <br> Idaho Baked Potato- Creamed Carrots and Peas <br> Rolls- Butter - Coffee or Tea <br> Ice Cream - Sorbet - Jello - Pudding <br> Assorted Pie or Layer Cake <br> Premistice Day. Monday 11th November 1957 <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> DEFLATION 14 OUNCE <br> STEAK <br> 14 OUNCES OF PRIME AGED BEEF <br> CHARCOAL BROILED TO YOUR LIKING AND SERVED IN ITS NATURAL GRAVY <br> WITH <br> IDAHO RUSSET POTATO <br> ROLLS- BUTTER <br> SERVED FROM 5 P.M. TO 5 A.M. <br> DESSERTS <br> From our bakery <br> Assorted Pies <br> Layer Cake <br> Cheese Cakse <br> A la Mode-extra <br> Cheese and Saltines <br> Pudding du Jour Ice Cream <br> Sherbet <br> Sundaes - extra <br> Fruit - Jello <br> BEVERAGES <br> Coffee <br> Pot of Tea <br> Coca Cola <br> Iced Tea <br> Buttermilk <br> Iced Coffee <br> Orange Juice <br> Milk <br> Cold Sandwiches <br> Denver or Fried Egg <br> American or Swiss Cheese <br> Toms or Chicken Salad <br> Boiled or Fried Ham <br> Cold Pork or Roast Beef <br> Corned Beef or Pastrami <br> Ham or Bacon and Egg <br> Sliced Breast of Chicken <br> Cheesy Potato Chips <br> Sweet Gherkins and Olives <br> Club Sandwiches <br> Crisp Bacon and Tomato <br> Boiled Ham and Cheese <br> Corned Beef and Cheese <br> Chicken Bacon & Tomatoes Sweet Gherkins <br> Hot Sandwiches <br> Roast Beef <br> Roast Pork <br> Prime Turkey <br> Potato du Jour and Gravy <br> A SQUARE MEAL <br> Hamburger Sandwich French Fries Sweet Relish Gherkins <br> Roast and Cereals <br> Buttered Toast <br> Milk Toast <br> French Toast <br> Daich Pastry <br> Assorted Cold Cereals <br> Cream of Wheat <br> Quaker Oats <br> All Cereals with Cream <br> Fresh Doughnuts - each <br> SECOND DEFLATION SPECIAL <br> SKILLET FRIED <br> Half Spring Chicken <br> WITH <br> CRISP GREEN SALAD <br> CREAM WHIPPED POTATO <br> HOT BISCUIT- APPLE BUTTER <br> AND <br> PAN GRAVY <br> SERVED FROM 5 P. M. TO 1 A. M. <br> Creamed Cottage Cheese <br> Served with Hawaiian Pineapple <br> Peach Halves <br> Fruit Cocktail <br> Barkette Pear <br> Manderin Oranges <br> Mayonnaise <br> Rolls and Butter <br> Assorted Fresh Vegetables <br> Served with <br> Sliced tomato <br> Ripe Olives <br> Choice Dressing <br> Julienne Carrots <br> Asparagus Tips <br> Quarted Eggs <br> Rolls and Butter <br> Tropical Fruit Salad <br> Served with <br> Iced Sherbet <br> Peach Halves <br> Hawaiian Pineapple <br> Mandarin Oranges <br> Princess Dressing <br> Rolls and Butter <br> Selected Cold Meat Plate <br> Served with <br> Potato Salad <br> Sliced Tomatoes <br> Breast of Turkey <br> Ripe Olives <br> Sweet Gherkins <br> Assorted Cheeses <br>