THURSDAY, DECEMBER 18, 1969

FRESH 1/2 DOZEN SHELL OYSTERS WITH HORSERADISH SAUCE	2.25

GLASS OF WINE (RED OR WHITE)	.75


SPECIAL DINNER

BEEF BROTH WITH BARLEY OR FRUIT COCKTAIL

TOSSED SALAD, CHOICE OF DRESSING


ENTREES

HICKORY SMOKED PORK SPARERIBS				2.25

FRESH POACHED ULUA WITH WHITE WINE CREAM SAUCE		2.00

BROILED FILLET OF MAHIMAHI STEAK, SAUCE MEUNIERE	2.25

BAR B Q HALF SPRING CHICKEN, GINGER SHOYU SAUCE		2.25

GRILLED CENTER CUT PORK CHOPS, GOLDEN BROWN BANANA	2.50

BROILED TERIYAKI STEAK, GINGER SHOYU SAUCE		2.45

FRESH SCALLOPS, BONNE FEMME WITH PILAFF			2.75

BROILED CHOICE RIB STEAK, ONION RINGS, BROCCOLI		3.85

GRILLED ABALONE STEAK, SAUCE MEUNIERE, BROCCOLI		4.00

CHARCOAL BROILED FILET MIGNON, MUSHROOM			4.00

ROAST CHOICE PRIME RIB OF BEEF, AU JUS, HORSERADISH	4.00

BROILED CHOICE SIRLOIN STEAK, MUSHROOM			4.25


BROILED NEW ZEALAND WHOLE LOBSTER TAIL, LEMON BUTTER SAUCE	5.25



CHOICE OF:

RICE, CREAMY WHIPPED POTATO, FRENCH FRIED POTATOES


DESSERT

ASSORTED PIES, CAKE, ICE CREAM, SHERDET, PUDDING,
JELLO WITH WHIPPED CREAM


BEVERAGE

COFFEE, HOT OR ICE TEA, ORANGE ADE


Flamingo's?