Center Stage Restaurant, menu, pages 3-5

The Overture <br> <br> <br> Crabmeat Cocktail <br> Escargots Bourguignonne <br> Plaza Special Shrimp Cocktail <br> Fettucini Alfredo <br> Champignons a la Neptune <br> Fresh Oysters or Cherrystone Clams <br> (on the half shell in season) <br> Assorted Seafood Platter <br> On a Bed of Ice (for two) <br> Coquilles Saint Jacques <br> Scampi a la Maison or Provençale <br> Lightly Smoked Salmon <br> Carved at Your Table <br> <br> <br> The Olio <br> <br> <br> French Onion Soup au Gratin <br> Plaza’s Black Bean Soup <br> With Chopped Eggs, Lemon, Onion and Sherry <br> <br> <br> Between the Acts <br> <br> <br> Caesar Salad <br> Hearts of Palm Vinaigrette <br> Our Salad Cart <br> A Long Standing Tradition Continued <br> Hot Spinach Salad <br> Mixed Green Salad <br> <br> <br> The Stars <br> All Entrees Served with Fresh Vegetables <br> <br> <br> You May Order a Complete Dinner Including: <br> ACT ONE - Black Bean Soup <br> ACT TWO - Salad Cart <br> ACT THREE - Entree and <br> ACT FOUR - Fresh Fruit and Assorted Nuts <br> <br> <br> ROAST LONG ISLAND DUCKLING, A L’ORANGE <br> ROCKY MOUNTAIN BROOK TROUT <br> BATTER DIPPED ABALONE STEAK <br> FROG LEGS <br> WHOLE IMPORTED DOVER SOLE <br> BROILED AUSTRALIAN LOBSTER TAILS <br> FILET AND LOBSTER <br> CATCH OF THE DAY <br> PRIME VEAL SCALOPPINE <br> VEAL A L’OSCAR <br> PROVIMI VEAL LIVER <br> BREAST OF CHICKEN a la Kiev <br> BROILED DOUBLE FRENCH CUT LAMB CHOPS <br> CORN FED CENTER CUT PORK CHOPS <br> CENTER CUT NEW YORK SIRLOIN <br> CORN FED PORTERHOUSE STEAK <br> FILET MIGNON <br> GRENADINE OF PRIME BEEF,Sute <br> <br> <br> The Center Stage Restaurant <br> Proudly Presents <br> <br> <br> The Best Prime Rib Anywhere <br> From The Cart <br> USDA Prime <br> Prime Rib of Beef Au Jus <br> <br> <br> M Lady Cut <br> Center Stage Cut (Regular [not legible] Cut) <br> Diamond [not legible] Brady Cut <br> <br> <br> Includes Our Famous <br> Salad Cart & Black Bean Soup <br> <br> <br> Served with: <br> Fresh Whipped or Baked Potato <br> Creamed Horseradish Sauce <br> Hot Bread Basket <br> Fresh Vegetable Du Jour <br> Yorkshire Pudding <br> Beverage <br> <br> <br> The Supporting Cast <br> <br> <br> Sunday <br> Milk Fed Wisconsin Veal, a la Suisse <br> <br> <br> Monday <br> Deviled Roast Rack of Lamb, Sauce Polvrade <br> <br> <br> Tuesday <br> Lobster Thermidor, Mornay, Glace <br> <br> <br> Wednesday <br> Prime New York Steak, au Poivre <br> <br> <br> Thursday <br> Provimi Veal Cutlet, Cordon Bleu <br> <br> <br> Friday <br> Bouillabaisse a la Marseilles, au Pernod <br> <br> <br> Saturday <br> Roast Filet Mignon, Lord Wellington <br> <br> <br> Minimum Per Person <br> Included is a Special Salad: Vegetable du Jour and Cafe <br>