Hotel Last Frontier, menu, pages 2-3

THE EARLY WEST IN MODERN SPLENDOR <br> Taste Thrill <br> HICKORY BROILED <br> Hamburger Steak De Luxe <br> Freshly ground Steer Top Round, seasoned to perfection and to which an egg has been added, cooked over live hickory logs surrounded with baked tomato, French fried onions and green vegetables <br> TOSSED GREEN SALAD ROLLS AU GRATIN BUTTER COFFEE <br> Tenderloin of Beef <br> Saute a la Minute <br> Thin slices of filet of beef are quickly sauteed, to which are added fine herbs and Burgundy wine, the whole being simmered for a minute and served on a hot platter <br> Smothered Chicken Hunter Style <br> Spring chicken browned quickly, to which is added fresh mushrooms, wild rice, old wine and pure cream, the whole smothered over a slow fire for 20 minutes. <br> Farmhouse Special FRIED CHICKEN <br> One-half plump New Hampshire <br> Red spring chicken with out own special gravy. <br> Mashed Potatoes <br> Vegetable du Jour <br> Mixed Green Salad <br> Rolls Honey Butter <br> Coffee <br> Grade A Milk <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> APPETIZERS <br> Fresh Fruit Supreme <br> Smoked Nova Scotia Salmon <br> Fried Sardines <br> Beluga Caviar <br> Stuffed Celery <br> Hors d’Oeuvres Varies <br> Herring Filet in Sour Cream with Onions <br> Shrimp Cocktail <br> Lobster cocktail <br> Fresh Crabmeat Cocktail <br> Chopped Chicken Livers <br> Imported Foie Gras <br> Tomato or Clam Juice Cocktail <br> V-8 Vegetable Juice Cocktail <br> SOUPS <br> Old French Market Onion au Gratin <br> Petite Marmite Parisienne <br> Green Turtle <br> Vichyssoise Glacee <br> Consommé Double Brésilien <br> Jelly Madrilene <br> FISH <br> Imported English Sole Bonne Femme <br> Swordfish Steak Florida <br> Snow Water Brook Trout Saute Amandine <br> Columbia River Salmon Broiled Maitre d’Hotel <br> HICKORY BROILER <br> All Steaks and chops are cooked over live hickory logs served with potatoes vegetables cheese and garlic rolls <br> New York Sirloin <br> Filet Mignon <br> Club Sirloin <br> Double Cut Lamb Chops <br> Ham Steak <br> Steak Delmonico <br> Chateaubriand Richest of Fine Steaks Served for Four or More Per Serving <br> Baked on Rock Salt U.S. Choice Prime Ribs of Beef au Jus <br> Half Plump Breast Chicken Broiled Amandine <br> VEGETABLES <br> String Beans <br> Lima Beans <br> Peas <br> Brussels Sprouts Rissoles <br> Carrots Vichy <br> Asparagus Hollandaise <br> Stewed Tomatoes <br> POTATOES <br> French Fried <br> Baked after 5 pm <br> Snow Flake <br> Hash Brown <br> Au Grain <br> Cottage Fried <br> SALADS <br> Smoked Breast of Turkey Salad Waldorf <br> Baked Sugar Cured Ham <br> Swiss Cheese Fruit Salad <br> Tomato Surprise Filled With Crabmeat Chicken or Shrimp Garnie <br> Hotel Last Frontier Assorted cold Cuts with Breast of Turkey and Potato Salad <br> Chef’s Special Salad Bowl, Julienne of Smoked Turkey <br> Lobster or Shrimp a la Louie <br> Tropical Fruit Salad Sherbet Center <br> Avocado Filled With Crabmeat Racquet <br> Di Cicco <br> Victoria <br> Avocado with Grapefruit <br> DESSERTS <br> Cherry Jubilee <br> Crepe Suzettes <br> Pound Cake Delight <br> Petite Pours <br> Assorted Pies <br> Coup Saint Jacques <br> ICE CREAMS <br> Vanilla, Chocolate or Strawberrie <br> Parfait Amandine <br> Chocolate Sundae <br> Cherry or Pineapple Coupe <br> Lemon or Orange Sherbet <br> With Liqueur <br> CHEESE <br> Camembert <br> Swiss <br> Blue <br> Liederkranz <br> BEVERAGES <br> Coffee <br> Tea with Lemon <br> Demi Tasse <br> Buttermilk <br> Homogenized Vitamin D-Milk <br> Postum <br> Hot Chocolate <br> SANDWICHES <br> Grilled Filet Mignon Steak Sandwich <br> Smoked Nova Scotia Salmon & Bermuda Onion12!~ <br> Club house sandwich <br> Chopped Chicken Livers on Rye <br> Baked Ham - Swiss Cheese <br> Sliced Breast of Chicken <br> Grilled Ham & Egg <br> Toasted Cheese <br> Breast of Turkey Baked Ham Hard Boiled Egg, Tomato <br> Russing Dressing <br> Special <br> When Fine Cookery Becomes an Art <br> The following dishes perfected by our Chef’s de Cuisine, are making the Last Frontier famous for its cookery; <br> Capon Last Frontier <br> The plump breast of capon, saute in sweet butter and basted in old Sherry wine, served on slices grilled Virginia ham on casserole <br> Breast of Young Tender guinea Hen Sous Cloche <br> The fall breast of guinea hen quickly browned in sweet butter, then placed on a bed of toast, surrounded with fresh mushroom placed under glass and cooked with pure cream and sherry wine … served sous cloche <br> ROAST LONG ISLAND DUCKLING <br> One-half roast Long Island Duckling, cooked in its own sauce, flavored with Port Wine, Stuffed Prunes and Apple Sauce. Adish supreme <br> Scallopini of Veal with Anchovies <br> From the Mediterranean comes this famous treat. Thin slices of milkfed baby veal sauteed in sweet butter with fine herbs and capers and when it is ready to serve, chopped filets of anchovies are added <br> Child’s Plate <br> Fruit or Vegetable Juice Potato <br> Fresh Green Vegetable <br> Ice Cream or Sherbet <br> Child’s Portion of Any Entree Except Steak, Chops, Chicken <br> <br> <br> <br> <br> Diamond Jim Bady Special <br> Shrimp Cocktail Deluxe <br> vegetable s and potatoes du jour <br> Baked in Rock, Salt U.S. Choice Ribs of Beef Port du Jus <br> Rolls au Gratin <br> Butter <br> Tossed Green Salad <br> Coffee <br> Pot of Tea <br> Grade-A Milk <br> PRICES SUBJECT TO FEDERAL CABARET TAX <br>