Congo Room, menu, pages 2-3

PAGE 1 <br> <br> <br> Before dinner <br> <br> <br> Wine list <br> <br> <br> Appetizer wines <br> <br> <br> Solera Cocktail Sherry, Almaden, California <br> Dubonner, Dubonner Corp, California <br> Dry Sack Sherry, Williams & Humbert, Spain <br> Harvey’s Bristol Cream Sherry, John Harvey & Sons, Spain <br> Solera Golden Sherry, Almaden, California <br> <br> <br> PLEASE ORDER BY NUMBER <br> <br> <br> Red table wines to enjoy with red meats, poultry, and gume <br> <br> <br> Burgundy, Almaden, California <br> Pinot Noir, Almaden, California <br> Cabernet Sauivignon, Almaden, California <br> Rubicon, Paul Masson, California <br> St. Emilion, Vintage - Cellars of Rothschild, Bordeaux, France <br> Beaujohn, Vintage - Jouver, Burgundy, France <br> Pommard, Vintage - Jouver, Burgundy, France <br> Chianri, Vintage - Villa Antinori, Italy <br> <br> <br> White table wines to complement fish and fowl, served chilled <br> <br> <br> Sauterene, Taylor, New York <br> Chablix, Almaden, California <br> Grey Riesling, Almaden, California <br> Pinot Chardonnay, Almaden, California <br> Sauternes, Vintage - B&G Bordeaux, France <br> Pouilly Fuisse, Vintage - Chateau Beauregard, France <br> Chablix, Les Clos, Vintage - Grand Cru, France <br> Liehfraumilch, Blue Nun Label, Sichel, Rhine, Germany <br> <br> <br> Rose wines excellent with any foods, served chilled <br> <br> <br> Grenache Road, Almaden, California <br> Beaurose, Beaulieu Vineyards, California <br> Lancers Rose, J.M. da Fonisca, Portugal <br> Crackling Rose, Paul Masson, California <br> <br> <br> Champagnes superb at any time and with any foods, served chilled <br> <br> <br> Almaden Extra Dry, California <br> Almaden Rose, California <br> Cook’s Imperial Sec, California <br> Taylors Brut, New York <br> Almaden Blanc de Blancs, California <br> Mumm’s Cordon Rouge, Vintage, France <br> Mumm’s Extra Dry, France <br> Piper Heidsieck, Vintage, France <br> Laurent Perrier Special Cuvee, France <br> Moet & Chandon Whine Seal, France <br> <br> <br> Sparkling burgundies <br> <br> <br> Almaden, California <br> Taylors, New York <br> Chauvener Red Cap, France <br> <br> <br> ALL PRICES SUBJECT TO ENTERTAINMENT TAX IN CONGO ROOM AND CARAVAN THEATER <br> <br> <br> PAGE 2 <br> <br> <br> Appetizers <br> <br> <br> Fruit Supreme, au Kirsch <br> Chopped Chicken Livers <br> Half Grapefruit <br> Marinated Herring in Sour Cream <br> Chilled Tomato Juice <br> Gefilte Fish <br> Fresh Jumbo Shrimp, Lobster or Crab Meat Cocktail <br> <br> <br> Soups <br> <br> <br> Choice of <br> Soup du Jout <br> Vicymoise <br> French Onion Soup <br> <br> <br> Or <br> <br> <br> Salads <br> <br> <br> Sahara Special Mixed Green Salad - Choice of Dressing <br> <br> <br> Entrees <br> <br> <br> FRENCH FRIED DEEP SEA SCALLOPS, TARTAR SAUCE <br> FRESH STUFFED MOUNTAIN BROOK TROUT, SAUTE MEUNIERE <br> ROAST YOUNG TOM TURKEY, CHESTNUT DRESSING, GIBLET GRAVY, CANDIED YAM <br> BREAST OF CAPON SAUTE EUGENIE, WILD RICE <br> ROAST SPRING LAMB, DRESSING, NATURAL GRAVY, MINT JELLY <br> ROAST PRIME RIBS OF BEEF, AU JUS, HORSERADISH SAUCE <br> CHARCOAL BROILED NEW YORK CUT SIRLOIN STEAK <br> FRESH GROUND SIRLOIN, MUSHROOM SAUCE <br> Potatoes <br> Vegetable Du Jost <br> <br> <br> Sahara Chef Special Dinner <br> <br> <br> MAIN LOBSTER AND ALASKAN CRAB A LA NEWBURG EN CASSEROLE, RICE PILAFF <br> <br> <br> Cold Dishes <br> <br> <br> JUMBO SHRIMP OR CRAB MEAT LOUIE, GARNI <br> FRESH CHICKEN SALAD ON BED OF LETTUCE, GARNI <br> <br> <br> Desserts <br> <br> <br> Apple Pie <br> Banana Cream Tart <br> Chocolate Layer Cake <br> Pineapple Tapioca Pudding <br> Caramel Cup Custard <br> Ice Cream or Sherbet <br> Jello <br> <br> <br> (SEE THE CAPTAIN OR MAITRE D’HOTEL FOR SPECIAL DESSERTS) <br> <br> <br> Beverages <br> <br> <br> Coffee <br> Tea <br> Milk <br>