Appetizers
- Jumbo Pink Gulf Shrimp, Cocktail Sauce
- Supreme of Fresh Fruit Cocktail in Champagne Glass
- Half Pineapple Hawaiian Stuffed with Fresh Fruit in Season
- Cheese Filled Spinach Tortellini in Alfredo Sauce
- Country Pale and Cognac
- Manicotti Laced in Marinara Sauce
- Cold Seafood Displayed on Glass (Shrimp, Crabmeat
Crab Claws)
- Stuffed Mushroom Caps with your choice of Delicious
Fillings: Crabmeat, Chicken and Smoked Almonds,
Ham, or Spinach
Salads
- Caesar Salad-Crisp Romaine on Anchovy Filets,
Parmesan Cheese* Tossed Tableside
- Heart of Iceberg Lettuce with Tomatoes
- Italian Antipasto, Buonissimol*
- Carrot Salad with Lemon Dill Dressing
- Fresh Garden Salad in Vinaigrette Dressing
- Salad Green Tossed with Cucumbers, Tomatoes,
Carrots, Peppers (and your choice of dressings)
Soups
- Winter Garden Vegetable Soup
- Gazpacho Ice with Cucumbers
- Escarole Soup with Petite Meatballs
- Cream of Mushroom, Laced with Sour Cream
- French Onion Soup Au Gratin
- Famous Philadelphia Snapper Soup Au Sherry
- Cream of Chicken with Rice
- Chicken Consomme with Celenstin Garnish
Potatoes
- Red Potatoes with Parsley and Chives
- Baked Stuffed Potato Half, Rice Pilaf with
Apples and Raisins
- Rissole Potatoes (Oven Roasted)
- Scalloped Potatoes Au Gratin
- Mashed Potatoes with Scallions and Cheddar
- Sweet Potatoes Duchesse
- Baked Idaho Potato with Sour Cream and chives
- Chateau Crudite Relish Bowel of Greens & Ripe
Olives ,Celery, Radishes
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Entrees
- Boiled Filet of Fresh Sole, Lemon Butter Sauce
- Boneless Breast of Chicken, Apple Shallot Stuffing
- Grilled Norwegian Salmon with Champagne Sauce Grilled
- Flounder Stuffed with Crabmeat*
- Twin Crab Cakes Buttered
- Chicken Francaise
- Coquilles St* Jacques
- Filet of Beef or Veal Oscar*
- Broiled Surf & Turf
- Grilled Filet Mignon, Mushrooms Sauce*
- Prime Rib of Beef Au Jus, Garnished with Watercress
- Roast Sirloin of Beef Bordelasise Sauce
- Braised Leg of Veal Roast with Madeira Sauce
- Medallions of Veal Marsala*
- Veal A La Parmigiana, Tomato Sauce Desserts
- Boneless Roast Chicken Breast with Wild Rice Stuffing
- Rock Cornish Game Hem with Pilaf
- Breast of Capon Parmigiana
- Roast Breast of Capon "Cordon Bleu"
- Boned Turkey with Family Stuffing, Giblet Gravy
- Baked Deviled Imperial Crab*
Vegetables
- Fresh Jumbo Asparagus in Season
- Buttered String Beans
- Hollandaise Sauce (1.50)
- Tomato Stuffed with Squash
- Cheese and Olives
- Sweet and Sour Braised Red Cabbage
- Buttered Sugar Snap Peas and Carrots*
- Onions in Mushroom Cream Sauce
- Peas with Celery and Shallots
- Zucchini and Carrot Julienne
- Garden Fresh Peas and Carrots
- Sesame Broccoli Flowerettes
- Honey Glazed Carrots
- Cream Spinach Gratin
Desserts
- Chocolate Mouse Tart with Chocolate Leaves
- Strawberry Ice Cream with Cardinal Sauce
- Wedges of Carrot Cake, Cream Cheese Icing
- Fluffy Tapioca Pudding
- Hot Fudge Sundae
- Peach Melba
- Bavarian Chocolate Eclair
- Chateau Creme De Menthe Parfait
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