The Colony Surf PRESENTS Michel's ON THE BEACH AT DIAMOND HEAD HONOLULU, HAWAII Michel's Champagne Cocktail Appetizers, Soups SAUMON FUME, Smoked Nova Scotia Salmon 4.00 HAWAIIAN FRUIT SUPREME 2.75 FILETS OF SCANDINAVIAN HERRING 2.75 Marinated in Sour Cream LOBSTER COCKTAIL, New Orleans Sauce 5.00 CRAB OR SHRIMP MAISON, Cocktail Sauce 4.00 ESCARGOTS BOURGUIGNONNE, Served in Michel's most unique manner Half Dozen 4.00 PROSCIUTTO, With Melon or Papaya 3.50 (in season) FOIE GRAS DE STRASBOURG TRUFFE 9.00 CREME VICHYSSOISE A LA CIBOULETTE 1.50 CONSOMME DOUBLE AU PORTO 1.50 CHILLED CONSOMME MADRILENE 1.50 LOBSTER BISQUE WITH COGNAC 3.00 TORTUE CLAIRE WITH AMONTILLADO SHERRY 3.00 FRENCH ONION SOUP GRATINEE Made to perfection with a Gourmet's touch - toasted French Bread and topped with Parmesan Cheese 2.50 FRESH BELUGA CAVIAR ROMANOFF 12.00 From the Salad Cart MICHEL'S SPECIAL SALAD To Fresh Island Bib Lettuce are added Bay Shrimp, ripe tomato, green peppers, hard cooked eggs, green onions, various exotic herbs and Michel's original French dressing. Then gently tossed at your table 2.50 CESAR SALAD-For 2 or more To tender Island grown Romaine lettuce, a recipe that was given by a master chef is used to recreate this salad of Witchery -Array of spices and herbs, croutons, Parmesan cheese and coddled egg anchovy if you wish 2.75 per person TOSSED MIXED GREEN SALAD Choice of Dressing 1.50 Garde Manger ARTICHOKE VINAIGRETTE 2.00 HEARTS OF PALM 2.00 BELGIAN ENDIVES, French Dressing 3.00 STEAK TARTARE Our own version of this Gourmet favorite, the Finest of Prime beef obtainable to create this plate for your pleasure. Served with Cocktail Rye Bread 12.00 Michel's Specialties TOURNEDOS ROSSINI de la MAISON The finest of tenderloin. Topped with Foie Gras, Madeira Sauce and crowned with a Mushroom Cap. The ultimate in good dining 11.00 FILET OF MAHIMAHI SAUTE Pacific Mahimahi sauteed in butter with parsley and lemon juice-a dash of white wine and garlic. A favorite of the Island gourmet 8.00 FILET GOULASH, STROGANOFF Tender tidbits of choice beef, sauteed in butter and tossed with our own special sauce and sour cream-Prepared at your table. Served with Rice Pilaff 8.00 VEAL SCALLOPINI SAUTE, OSCAR Milkfed Wisconsin veal cooked in a rich creamy butter and tossed in a light wine sauce, green giant asparagus, crab meat, and covered with Sauce Bearnaise 10.00 CREAMED CALF'S SWEETBREAD Prepared for the discriminating Gourmet. Served from a skillet with Saffron Rice 9.00 CREVETTES "MICHEL" Scampi with a touch of garlic and fines-herbes. Served with Saffron Rice 10.00 CANARD ROTI a l'ORANGE-For Two Selected Long Island Duckling, roasted with tender care to the peak of perfection. Served with Bigarrade Sauce, Orange sections and Wild Rice. Flamed and Carved at your table 9.50 per person FROG LEGS SAUTE AMANDINE Delightful morsels, cooked to a turn, with zesty almond butter sauce 8.50 ROAST RACK OF LAMB-For Two Selected Baby Lamb Racks, cooked the way you like it- Served with Old English Mint Sauce, Potato Croquettes, Bouquetiere of Fresh Vegetables 11.00 per person BREAST OF CAPON, EN COCOTTE COLONY SURF Selected breast of capon, stuffed and cooked to perfection in white wine and vegetables. Finished with a rich cream sauce. Served with Wild Rice 8.00 PEPPER STEAK FLAMBE Prime Sirloin Steak is generously smeared with freshly crushed Peppercorns and sauteed in butter. Flamed and served with Michel's Special Sauce 12.00 MEDAILLONS DE BOEUF FLAMBE LUCULLUS Aux Crevettes-Sauce Bordelaise 12.00 Charbroiler CHATEAUBRIAND-For 2 or more Prime Filet, broiled to your taste and carved at your table- served with Bercy Butter and Bouquetiere of Vegetables, Sauce Bearnaise 12.50 per person FRENCH CUT LAMB CHOPS (Double) Delicately crisp, seared on the outside, juicily tender within, and broiled fresh tomato provencale 11.50 FILET MIGNON A generous cut of Prime Tenderloin served with Sauce Bearnaise 12.00 PETIT FILET MIGNON 9.50 CHOPPED SIRLOIN STEAK 5.95 ENTRECOTE DOUBLE MARCHAND DE VIN-For Two carved at tableside-Sauce Bordelaise 12.00 per person VEAL STEAK PERIGUEUX With Truffle Sauce 12.50 NEW YORK CUT SIRLOIN A steak lover's delight, selected from corn-fed Prime steers, broiled to perfection, served in its own juices or Sauce Bearnaise 11.00 LOBSTER TAIL Served with tangy drawn Butter Sauce 12.00 LOBSTER NEWBURG Succulent pieces o[ lobster with our special Sauce are prepared at your table, Rice Pilaff 9.50 RICE OR POTATOES AND VEGETABLES DU JOUR INCLUDED WITH ABOVE DINNERS ASPARAGUS, HOLLANDAISE SAUCE 2.00 BROCCOLI, HOLLANDAISE SAUCE 2.00 BAKED IDAHO POTATO WITH SOUR CREAM AND CHIVES 1.00 FRESH MUSHROOMS SAUTE 2.00 WILD RICE 2.00 Beverages CAFE NOIR(Kona) .50 TEA (Orange Pekoe) .50 CAFE CAPUCHINO 2.50 IRISH COFFEE 2.50 ESPRESSO 1.25 Should you wish to have a Souffle for dessert, Please inform the Maitre D' Now! The essence of culinary art is time; please may we have your kind indulgence