Crown Room, menu, pages 2-3

CROWN ROOM <br> Royal Nevada HOTEL <br> HOME OF THE DANCING WATERS <br> A LA CARTE <br> Appetizers <br> Shrimp a la Royal <br> Shrimp a la Regal <br> Tray of assorted Hors d'Oeuvres <br> Imported Beluga Caviar per person <br> Ambrosia Cocktail <br> Jumbo Shrimp Cocktail <br> Fruit Cocktail Supreme <br> Fresh Seafood Cocktail <br> Marinated Herring in Sour Cream <br> Chopped Chicken Livers <br> Gefilte Fish, Boot Horseradish <br> Fresh Lobster Cocktail, Supreme <br> Crab Meat Cocktail, Supreme <br> Gulf Shrimp Cocktail. Supreme <br> Smoked Northern Salmon <br> Try of Hot Hors d'Oeuvres, per person <br> Fresh Assorted Relish Bowl, per person <br> Seafood and Shellfish <br> Avocado Princess <br> Avocado Duchess (Cra) <br> Antipasto de Luxe <br> GreenOlives <br> Ripe Olives <br> Celery <br> Radishes <br> Fresh Pacific Crocked Crab, Choice of Dressing <br> Fresh Lobster Tails, Mayonnaise <br> Cherrystone Clams on Half Shell <br> Blue Point Oysters on Half Shell <br> Trey of Assorted Seafood on Ice (Lobster, Crab Meat, Prawns, Oysters, Clams) per person <br> Cocktail Sauce of Louie Dressing <br> Soups <br> Soup du Jour <br> Chicken Broth with Rice or Matzo Balls <br> Chilled Tomato Bouillon or Consomme <br> Cold Vichyssoise <br> Fresh Market Onion Soup, Cheese Croutons <br> Consomme on Tesse <br> Green Turtle ou Sherry <br> Cream of Tomato, aux Croutons <br> Chicken Gumba Crole <br> Hot or Cold Beet Bertsch, Sour Cream <br> Salads <br> Caesar Salad per person <br> Tuna Fish <br> Lettuce and Tomato <br> Hearts of Lettuce <br> Potato Salad <br> Crabmeat Salad <br> Shrimp Salad <br> Lobster Salad <br> Cold Slaw <br> Tomato Stuffed with Chicken <br> Sliced Avocado au Romaine <br> cottage cheese and Pineapple <br> Fresh Fruit Salad <br> Spiced Beet Salad <br> Sliced Tomatoes <br> Waldorf Salad <br> Crab Legs a la Louie <br> Lobster Meat a la Louis <br> Shrimp a la Louie <br> Fruit Salad with Cottage Cheese, Sherbet or Whipped Cream <br> Chef’s Special Tossed Green Salad with Julienne of Chicken, Ham and Tongue <br> Choice of Dressings: thousand Island - French - Anchovy - Roquefort <br> Sandwiches <br> Baked Ham <br> Chicken Sandwich <br> Smoked Tongue <br> Deviled Egg <br> Tuna Fish <br> Ham and Cheese <br> Swiss Cheese <br> American Cheese <br> Chicken Salad <br> Liverwurst <br> Fried Egg <br> Cold Beef <br> Sardine <br> Boiled Ham <br> Corned Beef <br> Turkey Sandwich <br> Denver Sandwich <br> Ham and Eggs <br> Grilled Cheese and occa <br> Fried Ham <br> Chopped Chicken Livers <br> Avocado and Bacon <br> Monte Cristo Sandwich <br> Manhattan Sandwich <br> Royal Nevada Special Hamburger Sandwich, Sliced Tomato <br> Broiled Tenderloin Steak Sandwich, Grilled Tomato and Onion <br> Club House Sandwich <br> Monte Carlo Sandwich <br> Broiled New York Steak Sandwich <br> Prime Ribs Sandwich, Hot or Cold <br> Pastrami on Russian Rye, Coleslaw <br> Cream Cheese and Lox on Rye Bread <br> Potato Salad or ColeSlaw with any Sandwich if Desired Subject to Federal Cabaret Tax <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> Cold Buffet <br> Cold Prime Ribs of Beef, Potato Salad <br> Assorted Cold Cuts, Potato Salad <br> Baked Sugar Cured Ham with Pickled Beets <br> Imported Sardines with Potatoes <br> Sliced Breast of Turkey, Potato Salad, Cranberry Jelly <br> Tartare Steak with Anchovies with Capers <br> Sliced Smoked Beef Tongue, Cole Slaw and Potato Salad <br> Entrees <br> ROAST PRIME RIB OF BEEF, AU JUS <br> CHICKEN SAUTE EN CASSEROLE, VESUVIO <br> TOURNEDOS OF BEEF SAUTE WITH ARTICHOKE BUTTONS AND ASPARAGUS POINTS <br> CHICKEN A LA KING ON TOAST EN CASSEROLE <br> CALF LIVER STEAK WITH CRISP BACON OR ONIONS <br> FRESH VEGETABLE PLATE WITH POACHED EGG <br> SCALLOPINI OF YOUNG VEAL WITH ELL PEPPERS AND MUSHROOMS <br> ROAST RACK OF LAM (for Two or More) BOUQUETIERE, per person <br> WELSH RAREBIT EN CASSEROLE WITH FINGER TOAST <br> BREADED VEAL CUTLET TOMATO <br> FILET OF SOLE SAUTE WITH TARTAR SAUCE <br> FRESH MUSHROOM SAUTE ON TOAST <br> COLORADO RAINBOW TROUT, SAUTE ON TOAST <br> FRIED JUMBO SHRIMPS, CHEF’S SPECIAL SAUCE <br> FRIED EASTERN DEEP SEA SCALLOPS, TARTAR SAUCE <br> BAKED PACIFIC LOBSTER EN SHELL THERMADOR, SHOESTRING POTATOES <br> FRESH CRA OR LOBSTER NEWBURG EN CHAFING, SHOESTRING POTATOES <br> EASTERN OYSTERS IN CREAM <br> From the Charcoal Broiler <br> FILET MIGNON, MAITRE D’HOTEL <br> DOUBLE FRENCH LAMB CHOPS <br> TOP SIRLOIN STEAK WITH MUSHROOMS <br> CENTER CUT PORK CHIPS, APPLE SAUCE <br> DOUBLE PRIME NEW YORK SIRLOIN MAITRE D two or more per person <br> PLANKED CHATEAUBRIAND, BOUQUETHERE two or more, per person <br> Rolls and Butter <br> French Fried Potatoes <br> PRIME NEW YORK CUT SIRLOIN <br> SALISBURY STEAK, French Fried Onion Rings <br> PORTERHOUSE STEAK for two, per person <br> HALF OF LARGE SPRING CHICKEN <br> Potatoes <br> French Fried <br> Hashed Brown <br> Au Gratin <br> Lyonnaise <br> Cottage Fried <br> Whipped <br> Julienne <br> Aked Idaho <br> Vegetales <br> Asparagus Hollandaise <br> Hot Peas in Butter <br> Ermel Corn, Saute <br> English Spinach <br> Fresh String Beans <br> roccoli Hollandaise <br> Lime Beans <br> Creamed Spinach <br> Buttered Carrots <br> Cream Style Corn <br> Corn on the Cob in Season <br> Desserts <br> Apple Pie <br> Lemon Cream Pie <br> Egg Nog Pie <br> Pie a la Mode <br> Cheese Cake <br> Layer Cake <br> Pound Cake <br> <br> <br> Ice Cream <br> Cake a la Mode <br> Sherbet with Liquor <br> Choice of Sundaes <br> Choice of Parfaits <br> Cup Custard <br> Caramel Custard <br> Assorted French Pastry <br> French Melba <br> Plain of Fruit Jello, Whipped Cream <br> Fresh Fruit Compote <br> Coupe St. Jocques <br> Baked Alaska <br> Crepe Susettes for Two or More (per person) <br> Queens Delight <br> Cherry Jubilee <br> Cheeses <br> Merican <br> Imported Swiss <br> Philadelphia Cream <br> Comembert <br> Imported Roquefort <br> Liedorkrans <br> Clu <br> Served Crackers <br> Beverages <br> Coffee per cup <br> Per pot <br> Tea <br> per pot <br> Iced Tea or Coffee <br> Milk <br> Buttermilk <br> Hot Chocolate <br> Milk Shakes <br> Malted milk <br> Sanka <br> Postum <br>