DINNER AT THE Shores ALA CARTE APPETIZERS HOT ESCARGOTS BOURGUIGNONNE 2.50 OYSTERS ROCKEFELLER 2.50 Fresh oysters prepared in the classic manner CREPES BENGAL 2.25 Delicate French crepes filled with crab meat, enhanced with a hint of Curry ESCARGOTS FORESTIERE 2.50 One-half dozen French snails cooked in Burgundy wine and placed on fresh mush rooms-tantalizing! OYSTERS CASINO 2.50 Fresh oysters with a blend of butter, green peppers, pimentos, and bacon COLD SHORES SPECIAL SALAD 1.00 With croutons, bacon, shredded eggs and green olives-try it with our special Sour Cream dressing SHRIMP or CRABMEAT COCKTAIL SUPREME 1.50 FRESH OYSTERS on a half-shell 2.50 FRESH TROPICAL FRUIT SUPREME .75 SOUPS A steaming tureen of FRENCH ONION SOUP GRATINEE 1.00 ICED CURRY SUPREME .75 Vichyssoise with a touch of Curry SOUP DU JOUR 1.00 ENTREES CHAR-BROILED NEW YORK CUT 6.50 TOP SIRLOIN 5.00 TERIYAKI STEAK, Ginger Shoyu sauce 4.50 PRIME RIBS of BEEF, Au Jus 5.00 STEAK N' LOBSTER 7.75 PETITE FILET, Tender filet wrapped with bacon 4.15 OUR CHEF SUGGESTS CRUSTACEAN BROIL, A mouth watering beauty of piscatorial combination; baby lobster, crab legs and shrimp basted with Sherry butter 5.00 LOBSTER THERMIDOR, Tender morsels of lobster blended with a Sherry sauce, exquisite! 6.50 TOURNEDOS du CHEF, A lavish alliance of tender filet and succulent chunks of lobster topped with sauce Bearnaise 6.25 VEAL SCALLOPINI OSCAR, Sauteed choice bits of Veal, sauce Bearnaise, crab legs, asparagus spears 6.00 LOBSTER MEDITERRANEAN, Succulent chunks of lobster, Artichoke Hearts, and mushrooms, blended with a white wine sauce, served in the shell 6.25 PEPPER STEAK PLAMBE , Choice New York steak encrusted with freshly ground peppercorns to preserve the natural juices; broiled as you like it then flamed at your table 7.50 SHRIMP NEPTUNE, Giant shrimp filled with crabmeat, topped with a savory white wine sauce, 5.00 TOP SIRLOIN FOR TWO, Broiled to perfection, flamed and carved at your table served with a bouquetiere of garden vegetables; Bearnaise is the classic sauce! 14.00 The above served with French Fries or Rice Pilaff • French Sour Dough Rolls and Nome-Made Macadamia Nut Muffins COMPLETE DINNERS 6.95 The chef takes special pride in presenting these selected dinners complete with Bananas Flambe prepared at your table, the crowning touch to your dining experience Choice of One Soup du Jour • Iced Curry Soup • Fresh Tropical Fruit Cup • Shores Special Salad BREAST OF CHICKEN, FLAMED AT YOUR TABLE, Boneless breast of chicken, pineapple and ham stuffing served with a delicate orange sauce FILET of MAHIMAHI, BROILED TO PERFECTION, to capture its delicate flavor; an Island favorite FLAMING SHRIMP MADRAS, Jumbo shrimp sauteed and flamed at your table; blended with exotic herbs and spices with a hint of Curry. PRIME RIBS of BEEF, Au Jus POACHED MAHIMAHI, Delicately prepared, sauce Hollandaise exquisite! SHRIMP SCAMPI, Giant shrimp sauteed with garlic and various herbs TASMANIAN SCALLOPS, with savory butter -a gourmet treat LONDON BROIL, seared to enhance its natural flavor, Au Jus SCALLOPS PACIFICA, Fresh mushrooms and shallots in a white-wine sauce the above complimented with French Fries or Rice Pilaff • French Sour Dough Rolls and Home-Made Macadamia Nut Muffins and Your Choice of our Delightful Desserts OUR FAMOUS BANANAS FLAMBE Prepared at your table-Bananas, brown sugar, lemon and orange, tropical liquers set aflame, then s3rved over Vanilla ice cream CHEESE CAKE Topped with blueberries or strawberries COCONUT CREAM PIE ICE CREAM or SHERBET Beverages DESSERTS GRAND MARNIER SOUFFLE for two, the ultimate dessert; please allow a half hour for preparation of this elegant finale to your dinner 3.00 OUR FAMOUS BANANAS FLAMBE Prepared at your table-Bananas, brown sugar, lemon and orange, tropical liquers set aflame, then served over Vanilla ice cream 1.50 Petite BAKED ALASKA flamed with strawberries and brandy 1.50 CHEESE CAKE Topped with blueberries or strawberries 1.00 COCONUT CREAM PIE .60 ICE CREAM or SHERBET .50 LINGER OVER Cafe Diablo, for 2 3.00 Prepared at your table, an intriguing combination of cognac, coffee and liquers set aflame-the grand finale. EXECUTIVE CHEF SANTIAGO YADAO