Hotel Last Frontier, menu, pages 2-3

AUNT HANNAH’S SOUTHERN CHICKEN DINNER <br> <br> <br> ½ Fried Milk-Fed Spring Chicken done to a golden brown <br> Fresh Fried Potatoes <br> Green Vegetable <br> Tossed Green Salad <br> Corn Bread and Biscuit <br> (after 5 p.m.) <br> Coffee <br> <br> <br> FROM THE CART <br> Juice rich Prime Ribs of Eastern Steer Beef, cooked in rock salt, served from the cart at your table with cream whipped potatoes with chives, tossed green salad, rolls and coffee… Extra cut <br> <br> <br> <br> <br> SPECIAL GAY NINETIES DINNER <br> For two… 5.00 <br> Fresh Shrimp Cocktail <br> Broiled New York Cut Eastern Steer Steak <br> Including a variety of fresh vegetables, potatoes, and Mushroom Gami <br> Hot Bells and Butter <br> Tossed Green Salad, French Dressing <br> Choice of Dessert or Cheese on today’s menu <br> Cafe Noir <br> <br> <br> <br> <br> WHEN FINE COOKERY BECOMES AN ART <br> The following dishes pasteurized by our Chef de Cuisine <br> CHICKEN VALENCIA <br> The plump breast of milk-fed chicken stuffed with peeled Malaga grapes, in sweet butter and basted with old tawny port wine… served on a slice of grilled Virgin Ham, en Casserole <br> <br> <br> BREAST OF CHICKEN SOUS CLOCHE AU CHAMPIGNON <br> The full breast of spring chicken, quickly browned in sweet butter, then placed on a bed of toast, surrounded with fresh Mushroom place under glass and cooked with cream and sherry wine served Sous Cloche. <br> <br> <br> SHISH KABOB <br> Your favorite fish hut in falaise boiled over charcoal then placed on a grill over a fire proof platter on which is a bed of laurel leaves. At your table Brandy is poured on the leaves and ignited the aroma of burning Brandy and leaves as to your fish a taste thrill never to be forgotten <br> <br> <br> SCALLOPINI OF VEAL WITH ANCHOVIES <br> From the Mediterranean comes this famous treat. Thin slices of milk bread baby veal sauteed and sweet butter with fine herbs in capers and when it is ready to serve chopped filets of anchovies are added. <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> MAUI AUI <br> This exotic dish from the South Seas is particularly adaptable to large parties. Twenty-four hours notice is required to prepare the dish. Meat from the breast and legs of spring chicken is combined with a sauce of tomatoes bacon green peppers and herbs. This is placed inside of a ripe coconut and cooked for 1 hour in a hot oven… and served in a shell. <br> <br> <br> TENDERLOIN OF BEEF, SAUTE A LA MINUTE <br> Thin slices of filet of beef are quickly sauteed to are added with sign herbs and Burgundy wine the whole being simmered or a minute and served on a hot platter. <br> <br> <br> SMOTHERED CHICKEN, HUNTER STYLE <br> spring chicken quickly Brown to which is added fresh mushrooms sauteed wine and pure cream. The whole smothered over a slow fire for 20 minutes <br> <br> <br> PLANKED HAMBURGER STEAK <br> Our own freshly ground Steer Top Round, seasoned to perfection, and to which an eg has been added, cooked on a seasoned oak plan and surrounded with a bordure of creamy whipped potatoes and a stuffed tomato basket of fresh garden peas. <br> Tossed Green Salad, French Dressing Hot Biscuits and Rolls Coffee <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> A LA CARTE <br> FROM THE CHARCOAL GRILL <br> NEW YORK CUT SIRLOIN of Easter Corn Fed Steer <br> TOP SIRLOIN or CLUB STEER STEAK Cut from Prime Steer <br> EASTERN CORN FED STEER Tenderloin of Beef <br> CHATEAUBRIAND, Richest of Fine Steaks <br> GENUINE CALF’S LIVER with RASHER OF BACON <br> EXTRA THICK BABY LAMB CHOPS on Toast <br> MIXED GRILL a la Last Frontier <br> RUSSIAN SHASHLIK <br> ½ BROILED MILK FED SPRING CHICKEN on Toast <br> GRILLED VIRGINIA HAM STEAK <br> Sauce Medley and Sweet Pickle Relish <br> PLANKED SPRING CHICKEN For Two <br> CALF’S SWEET BREADS, Broiled or Saute <br> <br> <br> SALADS <br> Last Frontier Salad Bowl <br> Chef’s Own Salad Bowl, with Julienne Ham and Breast of Chicken <br> Chicken Salad <br> White Meat Only <br> Waldorf Salad <br> Combination Salad <br> Lobster or Crabmeat Salad <br> Head Lettuce <br> Sliced Tomato <br> Avocado Salad <br> Hearts of Romaine with Nippy Cheese Balls <br> Sliced Cucumbers <br> Ash for Your Favorite Salad Dressing with any of the Above <br> <br> <br> APPETIZERS <br> Shrimp, Oyster, Crab or Lobster Cocktail <br> Fruit Cocktail Supreme <br> Fried Shrimp with Frontier Sauce <br> Jumbo Ripe or Green Olives <br> Assorted Pickles <br> Celery en Branch <br> Burr Gherkins <br> Stuffed Celery <br> Dill Pickles <br> Lynnhaven Oyster on Half Shell, per Order of Six <br> <br> <br> SOUPS <br> Puree or Cream of Tomato <br> Cream of Mushroom <br> Hot or Jellied Consomme <br> Chilled Swedish Fruit Soup <br> Onion Soup au Gratin (15 min.) <br> Chicken Broth <br> Soup du Jour <br> Jellied Madrilene <br> Vegetable <br> <br> <br> DESSERTS, ICE CREAM AND ICES <br> Layer Cake <br> Assorted Cookies <br> Crepes Suzette <br> Ice Cream <br> Sherbet or Ice <br> Melon in Season <br> Baked Apple with Cream <br> Assorted Pie with Cheese <br> Fresh and Preserved Fruit Parfait <br> Fresh Pancakes with Jelly <br> The French Pastry Tray <br> <br> <br> <br> <br> CHEESE <br> American <br> Edam <br> Open Eye Swiss <br> Camembert <br> Roquefort <br> Liederkranz <br> Philadelphia Cream (with Currant Jelly) <br> Try the Cheese Tray, several varieties of Cheese with Sliced Apple and Toasted Crackers (enough for two) <br> <br> <br> CHAFING DISHES <br> Welsh Rarebit with Crisp Toast <br> Golden Buck <br> Eastern Oysters Poulette <br> Yorkshire Buck <br> Chicken a la King (white meat only) <br> Emince of Capon a la Last Frontier <br> Lobster or Crabmeat Newburg au Sherry <br> Veal Sweetbreads a la Lillian Russell <br> Brest of Chicken, Valencia, simmered in Port Wine, stuffed will Malaga Grapes <br> <br> <br> COLD BUFFET <br> (Including Potato Salad) <br> Prime Ribs of Steer Beef <br> Sliced Smoked Tongue <br> Baked Virginia Ham <br> Imported Chilled Sardines, garni <br> Sliced Breast of Mountain Raised Turkey <br> Assorted Cold Cuts with Chicken <br> ½ Boiled Fresh Caught Lobster with Caper and Mayonnaise <br> SANDWICHES <br> Sliced Chicken or Turkey <br> Baked Virginia Ham <br> Hardboiled Egg with Mayonnaise <br> Open Eye Swiss <br> American Cheese <br> Combination Ham and Cheese <br> Sardine <br> Fried Ham <br> Fried Egg <br> Bacon and Tomato with Lettuce and Mayonnaise <br> Fried Ham or Bacon and Egg <br> Chicken and Avocado <br> Special Mainee Cocktail Lounge Club House <br> SPECIAL STEER STEAK SANDWICH ON TOAST WITH GRILLED BERMUDA ONION AND FRESH TOMATO SHOE STRING POTATOES, TRAIL BOSS STYLE <br> Hot Mountain Raised Turkey with Cranberry Kelly Giblet Gravy <br> Hot Roast Beef with Whipped Potatoes <br> Melted Cheese Sandwich <br> <br> <br> BEVERAGES <br> Coffee, sup pot <br> Tea Black or Green <br> Sanka Coffee pot <br> Postum, pot <br> Hot Chocolate, pot <br> Iced Tea or Coffee <br> Milk or Butter milk <br> Extra Cup of Coffee <br> <br> <br> POTATOES <br> Au Gratin Hash Brown <br> Hashed in Cream, <br> Cottage Fried <br> French Fried or Shoe String <br> Whipped <br> O’Brien <br> Baked (after 5 P.M.) <br> Steamed Potatoes <br> Potatoes Anna <br> <br> <br> FRESH VEGETABLE <br> All Ranch Fresh Vegetables in Season <br> Fresh Spinach in Cream <br> Stewed Tomatoes <br> New Green Peas <br> New Lima Beans <br> Carrots Vichy <br> Stewed Fresh Corn <br> New Asparagus, Drawn Butter <br> Garden String Beans <br> French Fried Onion Rings <br>