Sands Hotel, menu, pages 2-3

Jack Entratter presents in the Copa Room <br> <br> <br> STEVE LAWRENCE & EYDIE GORME <br> <br> <br> JOE GUICIO Conducting PLUS RICHARD PRYOR <br> <br> <br> COPA ROOM <br> Christmas Dinner <br> Sunday, December 25, 1968 <br> <br> <br> Celery en Branche <br> Mixed Olives <br> Assorted Nuts <br> <br> <br> APPETIZERS <br> (Choice of One) <br> Fresh Fruit Supreme Rafraichi <br> Chilled Tomato Juice <br> Chopped Chicken Livers <br> Shrip, Lobster or Crabmeat Cocktail ($1.00 Extra) <br> OR <br> Green Turtle Soup Armontillado <br> Jellied Madrilene <br> Consomme Double Tricolor <br> Cold Creme Vichyssoise <br> OR <br> Santa Claus Salad (Choice of Dressing) <br> <br> <br> ENTREES <br> Roast Tom Turkey, Chestnut Dressing, Giblet Gravy, Crandberry Sauce… $7.00 <br> Baked Premiun Ham, Porto Sauce, Glazed Pineapple Ring… $7.00 <br> Boneless Colorado Mountail Rainbow Trout, Saute Amandine … $7.50 <br> Broiled Austrailain Lobster Tails, Drawn Butter… $8.00 <br> Breast of Ring-Neck Pheasant on Wild Rice and Raisins Sauce Smitane … $7.75 <br> Slice Beef Tenderloin Saute Chasseur … $8.00 <br> Roast Prime Rib of Beef Au Jus … $8.50 <br> Grilled Eastern Filet Mignon with Mushroom Caps … $9.50 <br> Charcoal Broiled Sirloin Steak New York Cut … $9.50 <br> <br> <br> Candied Sweet Potatoes or Baked Potato <br> String Beans Amandine or Brussel Sprouts with Chestnuts <br> <br> <br> DESSERTS <br> Hot Mince Pie with Hard Sauce <br> Christmas Fruit Cake <br> Apple Pie <br> Fresh Pumpkin Pie Chantilly <br> Ice Cream or Sherbet <br> English Plum Pudding, Rum Sauce <br> Coffee <br> Tea <br> Milk <br> Apple Cider <br>