floor
third
the

Promising Start
A provocative assortment of cold appetizers

and selected items from the Hors d'oeuvre buffet.

Entree Salad
A sensational toss of tender Manoa lettuce with a superb

house dressing created for your dining pleasure.


Specialties

Scampi Grenobloise
Mediterranean Scampis, sauteed in a tangy Lemon, Capers, Fines
Herbes and Vermouth sauce. Served with a special Plauva Rice.

A Pair of Australian Lobster Tails
Our Chef's own specialty. Petite Lobster Tails prepared differently

with melted Butter and a special Rice Pilaff.

Filet of Colorado Turkey
Breast of Turkey filled with flavorful WILD RICE, and a

Mushroom Supreme Sauce.

Medalliona of Delicate Wisconsin Veal
Lightly sauteed and dressed with a classic sauce of fresh Mushrooms,
Pate de Foie Gras and Cognac sided with buttered Sesame Noodles.

Rack of Spring Lamb "Printaniere"
Roasted tender Lamb flanked by a variety of

fresh garden vegetables and Mintsauce.

Roast Prime Rib of Steer Beef
Natural juices, whipped horseradish sauce, accompanied by a

Stuffed Baked Potato with Bacon, Cheese and Chives.

Premium New York Cut Sirloin Steak
Prepared with an exquisite Marchand de Vin Sauce,

served with Potato Croquettes.

Tournedos "Henry IV"
A broiled TENDERLOIN of Beef served with filled Bottoms of

Artichokes and Sauce Bearnaise.


Complete Dinner $9.75 tariff


"The pleasure of the table belongs to all ages, conditions, countries and times; it accompanies all
other joys and remains the last to console us for the loss of them"...

BRILLAT SAVARIN