Royal Nevada Hotel Coffee Shop, menu, pages 2-3 with insert

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, Cole Slaw <br> Cream Cheese and Lox on Rye Bread <br> Potato Salad or Cole Slaw with any Sandwich if Desired <br> <br> <br> <br> <br> Royal Nevada <br> Palm room Dinner <br> SUNDAY MAY 1 1935 <br> APPETIZERS <br> Marinated Herring <br> Fresh Pear and Mint Cocktail <br> Chopped Chicken Livers, Sliced Onions <br> Chilled Grapefruit <br> SOUPS <br> Chicken Broth, Matzah Balls <br> Consomme’ en Tasse <br> SALADS <br> Chef’s Special Mixed <br> Fresh Colorado Brook Trout, Saute’ Almondine <br> Roast Young Tom Turkey, Chestnut Dressing <br> Grilled Swordfish, Bearnaise Sauce, Fried Tomato <br> Breaded Veal Cutlet a la Holstein <br> Charcoal Broiled Double Lamb Chops, Cresson <br> Chopped Prime Steak, Saute’ Mushroom Sauce <br> Broiled Prime New York Sirloin Steak <br> Spring Chicken, Saute’ Artichoke Hearts <br> Curry of Fresh Jumbo Shrimp a l’Indienne <br> Roast Prime Ribs of Beef, au Jus <br> Roiled Filet Mignon, Fresh Mushrooms <br> Half Avocado Pear, Stuffed Fresh Lobster, Lorenzo <br> Candied Yams <br> Baked Potato <br> Fresh Broccoli, Hollandaise <br> DESSERTS <br> Queen’s Delight Jello <br> Sheret <br> Ice Cream <br> Toffee Layer Cake <br> Pound Cake <br> Angel Cake <br> Grapenut Custard Pudding <br> French Pastry <br> EVERAGES <br> Coffee <br> Tea <br> Milk <br> Postum <br> Palm Room Specials <br> Tossed Green Salad, Choice of Dressing <br> CHARCOAL BROILED CHOICE NEW YORK SIRLOIN STEAK <br> BROILED FILET MIGNON, MAITRE D’HOTEL <br> ROAST PRIME RIB OF BEEF, AU JUS <br> BROILED CHOICE TOP SIRLOIN STEAK WITH BUTTER <br> Baked Potato <br> Vegetable du Jour <br> Averages <br> Coffee <br> Tea <br> Milk <br> Home of the Dancing Waters <br>