Cattleman's Steak House, menu, pages 2-3, without specials cards

Page 2 <br> <br> <br> INSTANT <br> HIGH <br> POINT <br> DECAFINATED <br> COFFEE <br> <br> <br> CATTLEMAN’S <br> <br> <br> LUNCHEON MENU <br> CHICKEN WINGS <br> GARLIC BREAD ZUCCHINI — <br> Appetizers <br> Stuffed Mushrooms <br> Shrimp or Crab cocktail <br> Chef’s Special Minestrone Soup <br> <br> <br> Dinner Salad <br> <br> <br> DELUXE SALADS <br> CHEF’S SPECIAL <br> crisp Greens with Julienne <br> of ham, turkey, + cheese, <br> Topped with Croutons, <br> Tomatoes and <br> hard boiled Eggs. <br> SPINACH <br> leaves of fresh <br> spinach, blended <br> with onions, bacon <br> and special herbs <br> SHRIMP LOUIE <br> tender Shrimp or Crab, <br> Garnished with Asparagus. <br> lettuce, Tomatoes, <br> And hard boiled <br> Eggs.” <br> <br> <br> Select Luncheons <br> the CATTLEMAN “Extra large N.Y. Cut Sirloin” <br> the COWBOY “a tender thick Porterhouse” <br> the BUCKAROO N.Y., K.C., Delmonico <br> the DUDE “Choice Ground Sirloin <br> with Mushroom Gravy” <br> the COWHAND “Choice Chunks of tender beef, <br> served on toast with sauce.” <br> the CAPTAIN’S PLATTER “loin cut of Halibut <br> Sauteed in butter sauce.” <br> ABOVE LUNCHEONS SERVED WITH: SOUP or SALAD <br> FRIES - BUTTER - BREAD - SHERBET <br> <br> <br> GARLIC <br> BREAD <br> <br> <br> the cattleman’s <br> “DELUXE STEAK SANDWICH” <br> a tender choice steak, served <br> open faced on Garlic bread with <br> French fried Potatoes <br> <br> <br> ONION <br> RINGS <br> <br> <br> the <br> SLIM-JIM “a tender 6 oz steak” <br> served with cottage cheese, tomato <br> wedges + Rye toast. <br> <br> <br> Page 3 <br> <br> <br> Heineken <br> IMPORTED <br> BEER <br> <br> <br> Complete [not legible] Luncheon’s <br> “VEAL PARMIGIANA” <br> bread cutlets baked in tangy It. <br> sauce and topped with <br> Mozzeralla cheese <br> Served with soup, salad <br> and Pasta DuJour. <br> <br> <br> “SAUSAGE AND PEPPERS” <br> Pork Sausage, sauteed with <br> mushrooms, peppers, sherry <br> wine + Tangy It. sauce, <br> served with soup, salad, <br> and Pasta DuJour. <br> <br> <br> PASTA DISHES <br> SPAGHETTI + MEATBALLS OR SAUSAGE <br> LINGUINI with CLAM SAUCE <br> Red or White <br> BAKED LASAGNA RICOTTA <br> FETTUCINE ALFREDO <br> ABOVE PASTA’S SERVED WItH SOUP-or-SALAD <br> <br> <br> Sandwiches <br> the DEVENCHIE <br> “avocado and bacon on toast <br> wedges with melted cheese.” <br> the ITALIANO <br> “meatball or sausage with tangy <br> It Sauce + Green Peppers served <br> in a boat of Fr. bread.” <br> JR. CLUB HOUSE <br> “2 Decks with turkey, Bacon, <br> lettuce + Tomato on toast.” <br> HOT BEEF <br> American Style <br> <br> <br> the SWITZERLAND <br> HAM, swiss cheese and <br> served on grilled <br> rye bread.” <br> the KING NEPTUNE <br> “fancy Albacore tuna salad <br> served open faced on <br> Grilled rye bread.” <br> the CATTLEMAN SPECIAL <br> white albacore tuna & slice <br> avacado on grilled rye <br> FRENCH DIP with <br> AUJUS <br> the CATTLEBURGER <br> “½ Lb. of choice ground sirloin, char-broiled <br> as desired served with tomato, <br> onion, + lettuce on a seame bun.” <br> with cheese <br> <br> <br> “for the late Risers” <br> CATTLEMAN’S OMELETTE <br> It. Gr. Peppers, onions, <br> mushrooms, cheese, <br> special sauce + Fr. Potatoes. <br> HAM, BACON, or IT. SAUSAGE <br> TWO EGGS WITH <br> FRIED POTATOES <br> AND TOAST. <br> <br> <br> DESSERTS <br> cheese cake <br> sherbet <br> HOT LUNCHES-see backcover <br> <br> <br> BEVERAGES <br> MILK <br> TEA <br> SOFT DRINKS <br> CUSTON BLEND COFFEE <br>