Don the Beachcomber souvenir menu, 1967

Welcome To <br> Don the <br> BEACHCOMBER <br> Hotel Sahara, Las Vegas <br> <br> <br> SOUVENIR MENU - 1967 <br> <br> <br> HIGH CHIEF’S DINNER <br> (Prepared for 2 or more persons) <br> <br> <br> CANTONESE PORK <br> Thinly sliced pork rolled in egg batter and sauteed with fresh pineapple and green pepper. <br> <br> <br> CHICKEN ALMOND <br> Diced dark meat of chicken, cooked with mushrooms, bamboo shoots and water chestnuts. Garnished with toasted almonds. <br> <br> <br> PEAS AND CHESTNUTS <br> Chinese baby pea pods and imported water chestnuts, cooked with sliced pork. <br> <br> <br> BEACHCOMBER FRIED RICE <br> <br> <br> POLYNESIAN CHICKEN DINNER <br> <br> <br> Tender Spring Chicken, marinated in Oriental Spices and broiled crispy brown. <br> Served with fresh Hawaiian pineapple. <br> Steamed long grain rice. <br> Fresh green Chinese vegetables. <br> <br> <br> MAHI-MAHI DINNER <br> <br> <br> Selected Mahi-Mahi, broiled, then topped with Lemon Butter and served with Beachcomber tartar sauce. <br> Steamed long grain rice. <br> Fresh green Chinese vegetables. <br> <br> <br> The “WE TRY HARDER” cocktail <br> <br> <br> Cocktail especially created for AVIS by Rene P. Villasis <br> Bar master of Don the Beachcomber <br> <br> <br> Dinners Served 6 p.m. until 11 p.m. <br> <br> <br> With Each Dinner <br> <br> <br> Assorted Appetizers <br> Specially Blended Beachcomber Tea <br> Polynesian Dessert <br> <br> <br> Taxes and Gratuity Included <br> Cocktails Not Included <br> <br> <br> HOTEL SAHARA Las Vegas <br>