Gam's Restaurant, menu, pages 2-3, with dinner menu insert

Men001388-002 <br> <br> <br> HOWDY PODNER! <br> <br> <br> Good Morning --- <br> ENJOY A FINE “BREAKFAST” <br> <br> <br> Juices <br> Fresh Orange Juice <br> Chilled Grapefruit, Prune and PIneapple <br> Chilled Tomato Juice <br> <br> <br> Fruits <br> Half a Grapefruit <br> Choice of PReserved FRuits <br> Baked Apple <br> Melon and Fresh Fruit in Season <br> <br> <br> Cereals <br> Any Brand (Cooked or Dry) <br> With Fruits <br> <br> <br> Wheat Cakes and Toast <br> Dollar Size Hot CAkes <br> Regular Size <br> French Toast <br> Milk Toast <br> Cinnamon Toast <br> Dry Toast <br> Do-Nuts <br> FRench <br> Coffee CAkes, Danish & Sweet Rolls <br> <br> <br> SPECIAL <br> CHOICE OF JUICE <br> 2 EGGS ANY STYLE <br> With Ham, Bacon or Sausages and POtatoes <br> Toast-Jelly-Marmalade <br> COFFEE <br> <br> <br> Eggs and Omelette <br> 2 eggs any style <br> 2 Eggs Omelette <br> With Bacon, Ham or Sausage & Potatoes <br> With Bacon, Ham or Sausage & Potatoes <br> Side order of Ham, BAcon or Sausages <br> Eggs Vienna <br> Cheese Omelette <br> Denver Omelette <br> Spanish Omelette <br> Tomato Omelette <br> Mushroom Omelette <br> <br> <br> Suggestions <br> Corned BEef Hash with a Poached Egg <br> Calf’s Liver and BAcon <br> Ham STeak <br> Breakfast STeak <br> <br> <br> Beverages <br> Coffee <br> POt <br> Iced Coffee <br> POt of TEa <br> Iced Tea <br> Postum <br> Sanka <br> Pot of Chocolate <br> Milk <br> Buttermilk <br> <br> <br> “THE WESTERNER” <br> Dinner <br> <br> <br> THE CHEF’S COOKED ASSORTED ANTIPASTO <br> TOSSED GREEN SALAD, WITH CHICHI BEANS - CHOICE OF DRESSING <br> <br> <br> HOME RAVIOLI OR SPAGHETTE BOLOGNAISE <br> PHILADELPHIA PEPPER POT <br> <br> <br> CHEF LEON RECOMMENDS: GRILLED LAMB STEAK, MINT JELLY <br> TWO COLORADO BROOK TROUT SAUTE, BELLE MENIERE <br> BROILED FRESH KENNEBEC SALMON, TARTAR SAUCE <br> CREAMED SWEETBREADS ON ASPARAGUS TIPS PRINCESS GRATIN <br> BAKED HOLLY PICKLED HAM WITH APPLESAUCE <br> GRILLED RIB STEAK WITH SLICED FRESH MUSHROOMS <br> HALF CHICKEN CACCIATORA WITH RISSOTTO MILANISE <br> VEAL SCALLOPINI WITH MUSHROOMS, CHEF’S STYLE <br> CHARCOAL BROILED NEW YORK CUT SIRLOIN STEAK <br> VEAL CUTLET BAKED, PARMIGIANA STYLE, TOMATO SAUCE <br> HOMEMADE RAVIOLI, MEAT SAUCE AU GRATIN <br> PAN FRIED CALF’S LIVER WITH BACON <br> SPAGHETTI WITH MEAT BALLS, GAMBA SAUCE <br> WHOLE BAKED TOMATO POLONAISE <br> <br> <br> COLD SUGGESTIONS <br> WHOLE COLD BROILED PACIFIC LOBSTER, MAYONNAISE GARNI <br> CHEF’S SALAD WITH TOSSED GREENS, EGG & SARDINES <br> SLICED SALAD WITH TOSSED GREENS, EGG & SARDINES <br> ASSORTED COLD CUTS WITH CHICK & CHEESE CHICKEN SALAD GARNI, 1000 ISLAND DRESSING, SLICED EGG <br> BAKED HOLLY HAM WITH SLICED CAPON, POTATO SALAD <br> <br> <br> DESSERT <br> HOMEMADE PIE <br> LAYER CAKE <br> FRUIT JELLO <br> CHEF’S CHEESECAKE <br> COMPOTE STEWED FRUIT <br> ICE CREAM OR SHERBET <br> <br> <br> COFFEE - TEA - MILK - ICED TEA OR COFFEE <br> <br> <br> ROAST PRIME RIB OF BEEF DINNER <br> TOSSED SALAD or SOUP du JOUR <br> ROAST KANSAS CITY PRIME RIB OF BEEF <br> AU JUS WITH IDAHO BAKED POTATO <br> COFFEE <br> <br> <br> <br> <br> DEALER’S SPECIAL DINNER <br> PEPPER POT SOUP <br> BRAISED SHORT RIB OF BEEF <br> SPAGHETTI - GREEN PEAS <br> ICE CREAM OR SHERBET <br> COFFEE <br> <br> <br> LEON GALLENETTI, CHEF de CUISINE <br> SUGGESTS YOU TASTE FOOD BEFORE YOU USE <br> SALT OR PEPPER <br> <br> <br> SERVED FROM 5 to 10 P.M. <br> TUESDAY, OCTOBER 27. <br>