an exciting appetizer


SMOKED SALMON Carved at your Table. Served with its Garnishes

HALF PUNA PAPAYA with Port Wine

ALASKAN KING CRAB LEGS in Avocado With Brandy Sauce

JUMBO SHRIMPS on Pineapple with Brandy or Cocktail Sauce

MOUSSE OF FRESH ISLAND CHICKEN LIVERS, with Toast Points

OYSTERS FLORENTINE Prepared with Butter White Wine and Cream
on Pernod Savored Spinach

LARGE SHRIMPS Sauteed in Butter and Garlic With Pilaf Rice

MAHIMAHI CAPRICE, Pan Fried in Butter Served on Creamed Mushrooms
and Glazed with a Banana

ESCARGOTS BOURGUIGNON, Half a Dozen, Lightly Done In Butter and Garlic

SCALLOPS "NOILLY PRAT" Scallops simmered In "NOilly Prat" and Sorrel
Served in a Light Puff Pastry Shell


soup or consomme

BISQUE OF LOBSTER. Creamed Lobster Soup with a Touch of Brandy

ONION SOUP Covered with Toasted French Bread and Melted Swiss Cheese

ESSENCE OF FRESH OPAKAPAKA

CHILLED GAZPACHO ANDALOUSE with Finely Chopped Green Peppers.
Tomatoes Cucumbers and Crisp Croutons

ICED VICHYSSOISE, Cream of Potato and Leeks with Freshly Chopped Chives

CONSOMME BRUNOISE with Fresh Bone Marrow and Diced Vegetables


freshly preparted crisp salads

ROYAL MAILE SALAD, Crisp Manoa Lettuce with Tiny Bay Shrimp
and Avocado, With Celery Seed Dressing

FRESH SPINACH SALAD with Chopped Crisp Bacon and Hard Cooked
Egg Whips Lemon and Olive Oil Dressing

HEARTS OF PALM on Manoa Lettuce with Vinaigrette Sauce

TENDER MANOA LETTUCE with Black Olives and Chopped Hard Boiled Eggs.
Your Choice of Roquefort, Thousand Island French, Vinaigrette or Celery Seed Dressing

ASPARAGUS with Vinaigrette or Tartar Sauce

SWISS SALAD, Marinated Tomatoes and Cucumbers with
Head of Manoa Lettuce, with a Special Dressing


OUR CHEF RECOMMENDS

CAESAR SALAD, From our Salad Wagon - Romaine Lettuce, Egg,
Anchovies, Croutons of Toasted Garlic Bread, Grated Cheese.
Mixed with Oil and Lemon (Minimum 2 persons Two dollars extra)


maile specialties

ROAST DUCKLING WAIALAE with Bananas, Lichees, Mandarin Oranges
and a Spiced Peach Half, Flamed at Your Table with Grand Marnier

THREE TENDER FILETS. Beef, Veal and Pork, with Beef Marrow and Truffle Sauce,
Creamed Mushrooms, and Glazed Pineapple

ENTRECOTE STEAK CAFE DE PARIS Finished at Your Table
with Our Special Herb Butter Sauce

MEDALLIONS OF VEAL In Cream Sauce with Morel Mushrooms

TOURNEDOS MADAGASCAR Flamed at Your Table with Green
Peppercorns, Fresh Cream and Freshly Chopped Shallots

CORNISH GAME HEN Simmered with a dash of Tarragon Wine Vinegar,
Tomatoes and a hint of Garlic

FROG LEGS PROVENCALE, Sauteed in Butter and lightly coated in Garlic Bread Crumbs

SWEETBREAD PERIGOURDINE Sweetbreads braised in dry Sauternes Wine
with Truffles

EACH ENTREE IS SERVED WITH SELECTED VEGETABLE.

PILAF OR WILD RICE, OR POTATOES


fish & shellfish

ISLAND MAHIMAHI ROMAINE, Fresh Island Mahimahi Wrapped in Romaine Leaves,
Steamed in White Wine with Julienne of Fresh Vegetables

OPAKAPAKA KAHALA, Medallions of Fresh Island Opakapaka with
Fresh Vegetables in a Creamed White Wine Sauce

BAKED KUMU, Whole Fresh Island Red Snapper Baked with Fennel,
Tomatoes Onions and a Touch of Pernod (Minimum 2 persons. 45 minutes)

SCALLOPS MEUNIERE, Sauteed with Shallots, Mushrooms and
Green Peppercorns

FILETS OF TROUT WITH CAVIAR, Poached in White Wine

EACH ENTREE IS SERVED WITH SELECTED POTATOES OR RICE

BROILED LOBSTER TAIL Served with Melted Butter

and French Fried Potatoes (Two dollars extra)


roasts and charcoal grills

ROAST PRIME RIB OF BEEF With a Green Vegetable and Baked Potato

CHATEAUBRIAND BOUQUETIERE Prepared for two and
Served with Bearnaise Sauce and a Selection of Vegetables (45 minutes)

PRIME NEW YORK SIRLOIN STEAK Served with Herb Butter,
Fresh Island Mushrooms and Potato

FILET MIGNON, with Bearnaise Sauce in Artichoke Bottom and Potatoes.

TERIYAKI STEAK. Broiled New York Steak with Fresh Ginger
and Shoyu Sauce Served with Fried Rice

ROAST RACK OF BABY LAMB PROVENCALE, Assorted Vegetables.
and Carved at Your Table (Minimum 2 persons. 45 minutes)
(Two dollars and seventh five cents extra)


MENU PRICE INCLUDES APPETIZER, SOUP OR SALAD, MAIN COURSE, DESSERT AND COFFEE OR TEA


Please add 4% state tax and gratuity to the above.