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Stardust Convention Center, suggested menus, pages 1-2

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Digital ID

men001634-002
Details

Subject

Menus
Menu design
Restaurant management--Prices
Dinners and dining
Restaurants
Cooking
Food service
Food habits
Manners and customs

Member of

Stardust Convention Center, suggested menus, circa 1960

Digital Project

Menus: The Art of Dining

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.

Extent

5403 x 1406 pixels
18.01 x 4.69 inches
21,700,000 bytes

Publisher

University of Nevada, Las Vegas. Libraries

Format

image/tiff

PAGE 1 <br> <br> <br> Breakfast Menus <br> <br> <br> No. 1 <br> <br> <br> Tomato Juice or Fruit Juice <br> Scrambled Eggs <br> with choice of <br> Ham or Bacon or Sausage <br> Hash Browned Potatoes <br> Rolls <br> Marmalade <br> Jam <br> Beverage <br> <br> <br> No. 2 <br> <br> <br> Tomato Juice or Fruit Juice <br> Horseshoe Ham <br> With 1 Egg <br> Danish Rolls <br> Beverage <br> <br> <br> No. 3 <br> <br> <br> Tomato Juice or Fruit Juice <br> Scrambled Eggs <br> Lamb Chop <br> Hash Brown Potatoes <br> Danish Rolls <br> Jellies <br> Beverage <br> <br> <br> CONTINENTAL BREAKFAST <br> <br> <br> Orange Juice <br> Sweet Rolls <br> Coffee <br> <br> <br> COFFEE BREAKS <br> <br> <br> Coffee (per person) <br> Cocoa Cola (each) <br> Sweet Rolls (per person) <br> Orange Juice <br> <br> <br> HORS D’OEUVRES <br> <br> <br> Hot or Cold or <br> Combination Hot or Cold <br> Canapes <br> <br> <br> Complete listing on Hors D’oeuvres <br> Refer to page 10 <br> <br> <br> PAGE 2 <br> <br> <br> Buffet Style Menus <br> <br> <br> BREAKFAST <br> MINIMUM SERVING - 50 PERSONS <br> <br> <br> Juices <br> Scrambled Eggs <br> Bacon <br> Potatoes <br> Rolls <br> Coffee <br> Tea <br> Milk <br> <br> <br> BRUNCH <br> MINIMUM SERVING - 50 PERSONS <br> <br> <br> Juices <br> Scrambled Eggs <br> Bacon <br> Sausage <br> Ham <br> Cream Chipped Beef <br> Chicken Livers Sauce <br> Platters of Cheese <br> Sliced Tomatoes <br> Coffee <br> Tea <br> Milk <br> <br> <br> LUNCHEON OR DINNER BUFFETS <br> <br> <br> No. 2 - Meat Ravioli in Sauce <br> No. 3 - Fried Chicken <br> No. 4 - Round of Beef <br> No. 5 - Round of Beef, Shrimp, Seafood Newburg, Assorted Cold Cuts <br> No. 6 - Prime Rib <br> No. 7 - Western Bar B Q <br> <br> <br> MINIMUM SERVING - 75 PERSONS <br> <br> <br> All Luncheon or Dinner Buffets Include <br> <br> <br> Pickles <br> Radishes <br> Potato Salad <br> Cole Slaw <br> Chicken Salad <br> Kidney Bean Salad <br> Beet Salad <br> Green Beans Salad <br> Macaroni Salad <br> Cheese Cubes <br> Celery <br> Olives <br> Jell-O <br> Cake <br> Rolls and Butter <br> Beverage <br>