NCO Club, menu, pages 2-3

Wine List <br> RED WINES <br> Lambrusco Giacobazzi Italy <br> Chianti Bruni In Straw Italy <br> Dry Red Rojo Juan Hernandez (Spain) <br> Beaujolais, Rene DuBarry (france) <br> Roman Red, Barberini (Italy) <br> Cabernet Sauvignon, Rene DuBarry (France0 <br> ROSE WINES <br> Mateus Rose’ (Portugal) <br> Lambrusco Rosato, Giacobazzi (Italy) <br> Superior Rose’ Rene DuBarry (france) <br> Castelli Romani, Barberini (Italy) <br> Rosato, Juan Hernandez (Spain) <br> WHITE WINES <br> Liebfraumilch, Kronen Wien (Germany) <br> Piesporter Goldtröpfchen Kronenwein (Germany) <br> Soave, Barberini (Italy) <br> Lambrusco Bianco, Giacobazzi (Italy) <br> Pinot Chardonnay, Rene DuBarry (France) <br> Dry WHite (Bianco) Juan Hernandez (spain) <br> From the Ancient Vineyards of the Roman nobles castelli Romani, Red and Rose <br> Colli Albani White <br> Carafe <br> ½ carafe <br> Glass <br> California Wines from the Vineyards of Ernest and Julio Gallo <br> While epicureans agree that dining cannot be enjoyed to its maximum without the inclusion of a fine wine, they do not always agree on the particular uses and merits of all wines. We therefore maintain that personal taste and common sense should dictate the wine of your choice. The following is provided as a general guide to fine wine selection. <br> RED- Traditional with red meats or Italian dishes, red dinner wines are usually dry and pleasantly tart. Burgundy, Cabernet and Chianti are usually full-bodied. Any one will be perfect with your steak, chops or roast beef. <br> PINK- Rose’s have the happy faculty of harmonizing with all types of food, for luncheon or dinner. Some are dry, some slightly sweet. Like the white wines, rose’s are served chilled. <br> WHITE- These lighter-bodied, more delicately flavored wines bring out the subtle flavors of lighter dishes such as chicken, fish and shellfish. Some are quite dry, such as chablis. The Sauternes range from dry to sweet. <br> SPARKLING- Whether white, pink or red a gay bubbly Sparkling wine maked any dinner a special occasion, whatever the food choice. Champagnes range from very dry (brut) to semi-dry (secc) to sweet doux Sparkling burgundy is usually semi-sweet. <br> <br> <br> <br> <br> APPETIZERS <br> 1. Chilled assorted juice <br> 2. Shrimp cocktail supreme <br> 3. Hot Hord d’oeuvres, Combination Platter (For two) Fried Shrimp Crescents, Chicken Drumettes, Breaded Mushrooms, Egg Roll, Hot Mustard and Sauce <br> 4. Soup Cup DU Jour <br> A LA CARTE SALADS <br> 1. Chef’s salad bowl julienne ham, cheese (American and Swiss) <br> Turkey, hard boiled egg, tomato wednes, olives, and fresh mixed garden greens with Choice of Dressing <br> 2. Chef’s Deluxe Shrimp Salad Bowl Crisp Shredded Lettuce topped with a generous portion of Fresh Shrimp garnished with hard boiled egg, tomato wedges, lemon, olives, green pepper and carrot sticks. Served with Louis Dressing <br> 3. Tossed Green Salad with Dressing <br> <br> <br> SALAD BAR ARRAY- ALL YOU CAN EAT <br> Add hamburger <br> Add soup cup <br> PIZZAS <br> 1. Cheese <br> 2. Pepperoni <br> 3. Sausage <br> 4. Mushroom <br> 5. Combination <br> Pepperoni, Sausage, Mushroom, Onions, Sweet Pepper and Olives <br> BIG JOHN’S ARKANSAS FRIED CHICKEN <br> ½ Chicken with choice or Potatoes <br> Salad bar or Soup Du Jour <br> Hot biscuits and Honey Butter <br> Coffee or tea <br> Ice Cream or Sherbet <br> ENTREE SUGGESTIONS <br> 1. Roast Sirloin of Beef <br> 2. Grilled Center Cut Pork Chops <br> 3. Cordon bleu <br> 4. Chicken fried Steak <br> 5. Chicken in Wine <br> Above orders served with <br> Salad bar or soup du jour <br> Fresh Baked Bread <br> Choice of Potatoes <br> Hot vegetables <br> Coffee of Tea <br> Ice Cream or Sherbert <br> <br> <br> <br> <br> <br> <br> SEA FOODS <br> 1. Broiled Lobster Tails (2) with drawn butter <br> 2. Pan Fried Brook Trout with tartar sauce <br> 3. Deep Fried Fantail Shrimp with cocktail sauce <br> 4. Breaded Oysters Fried golden brown <br> <br> <br> HOUSE SPECIALITY (Combination Platters) <br> 1. Surf and Turf steak and lobster tail broiled to perfection <br> 2. Beast and fowl fried chicken, 1 pc white or dark meat with Steak <br> 3. Fisherman’s Platter <br> 4. Fried Shrimp, Breaded Oysters and Fish Fillet <br> <br> <br> SELECT STEAKS <br> How do you like your steak? <br> The longer a steak is cooked the tougher and smaller it becomes <br> Rare: - Cool Red Center <br> Medium Rare- Red Warm Center <br> Medium Well : - Broiled Throughout <br> Well Done: - No Juice Left <br> Please order accordingly <br> 1. New York Strip U.S.D.A. Choice King Size Cut Queen Size Cut <br> 2. Spence steak, Cut from center of Prime Rib King Size Cut Queen Size Cut <br> 3. Mr. Porterhouse A feast fit for a king <br> 4. Top Sirloin An exciting adventure <br> 5. Chopped Sirloin Very lean with grilled onions <br> 6. Hickory Smoked Sugar Cured Ham Steak <br> <br> <br> Above orders served with <br> Salad Bar or Soup Du Jour <br> Fresh Baked Bread <br> Choice of Potatoes <br> Hot Vegetables <br> Coffee or Tea <br> Ice Cream or Sherbet <br> <br> <br> KIDDIE KORNER <br> Ages 5 - 10 <br> 1. Fried Chicken Drum stick or wing <br> 2. Hamburger Patty <br> 3. Roast Beef <br> 4. Fish Fillet <br> <br> <br> Above orders served with <br> Mashed of French fried Potatoes <br> Hot vegetables <br> Hot roll <br> Milk <br> Ice cream <br> DESSERTS <br> 1. Carrot Cake <br> 2. Chocolate cake <br> 3. Southern pecan pie <br> 4. Ma’s Apple Pie <br> 5. Pumpkin Pie <br> 6. Ice cream <br> 7. Sherbet <br> <br> <br> CHICKEN ‘N’ FIXING <br> CARRY OUT ORDERS <br> 1. 2 pieces <br> 2. 4 piece <br> 3. 6 pieces <br> 4. 8 pieces <br> 5. 12 pieces 16 pieces <br> 6. 16 pieces <br> 7. 20 pieces <br> <br> <br> Roll <br> Roll per doz <br> Assorted Sodas 12 oz <br> Milk <br> Hot chocolate <br> Hot tea <br> Coffee or Sanka (cup) <br> Coffee by the Pot <br> French Fries <br> Onion Rings <br>