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Don the Beachcomber souvenir menu, 1967

Information

Date

1905-05-20

Description

Restaurant: Don the Beachcomber (Restaurant : Las Vegas, Nev.) Location: Las Vegas, Nevada, United States

Digital ID

men001563
    Details

    Contributor

    Time Period

    Resource Type

    Material Type

    Digital Project

    Citation

    men001563. Bohn-Bettoni Menu Collection, 1854-1939. MS-00793. Special Collections and Archives, University Libraries, University of Nevada, Las Vegas. Las Vegas, Nevada. http://n2t.net/ark:/62930/d14b2xn3f

    Rights

    This material is made available to facilitate private study, scholarship, or research. It may be protected by copyright, trademark, privacy, publicity rights, or other interests not owned by UNLV. Users are responsible for determining whether permissions are necessary from rights owners for any intended use and for obtaining all required permissions. Acknowledgement of the UNLV University Libraries is requested. For more information, please see the UNLV Special Collections policies on reproduction and use (https://www.library.unlv.edu/speccol/research_and_services/reproductions) or contact us at special.collections@unlv.edu.

    Standardized Rights Statement

    Digital Provenance

    Digitized materials: physical originals can be viewed in Special Collections and Archives reading room

    Extent

    11 x 8 5/8 inches
    259 bytes

    Language

    English

    Publisher

    University of Nevada, Las Vegas. Libraries

    Format

    image/tiff

    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>