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Riviera, Versailles Room, menu pages 2-3

Information

Digital ID
men001633-002
Details
Member of
Menu and wine list for the Versailles Room at the Riviera, circa early-mid 1970s
Digital Project
Menus: The Art of Dining
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PAGE 1 <br> <br> <br> WINES <br> <br> <br> SPARKLING WINES <br> <br> <br> American <br> <br> <br> Almaden Extra Dry Champagne <br> Taylor’s Brut Champagne <br> Almaden Rose Champagne <br> Almaden Sparkling Burgundy <br> Almaden “Blanc De Blancs” <br> Taylor’s Pink Champagne <br> <br> <br> Imported <br> <br> <br> Piper Heidseick Brut <br> Laurent Perrier “Special Cuvee” <br> Chauvenet Red Cap Sparkling Burgundy <br> Mumm’s Cordon Rouge <br> Mumm’s Extra Dry Champagne <br> Taittinger Champagne <br> <br> <br> ROSE DINNER WINES <br> <br> <br> American <br> <br> <br> ALmaden Grenache Rose <br> Taylor’s Rose <br> <br> <br> Imported <br> <br> <br> Mateus Still Rose <br> Mateus Crackling Rose <br> Lancer’s Crackling Rose <br> <br> <br> WHITE DINNER WINES <br> <br> <br> American <br> <br> <br> Almaden Chablis <br> Taylor’s Sauterne <br> Almaden Grey Riesling <br> <br> <br> Imported <br> <br> <br> Pouilly Fuisse, Jouvet <br> Puligny Montrachet Jouvet <br> Chablis Grand Cru “Les Clos” <br> Blue Nun Liebfraumilch <br> <br> <br> RED DINNER WINES <br> <br> <br> American <br> <br> <br> Taylor’s Burgundy <br> Almaden Pinot Noir <br> <br> <br> Imported <br> <br> <br> Chateauneuf Du Pape, Chapoutier <br> Pommard <br> Clos De Vougoot, Chateau De La Tour <br> Beaujolais Jouvet <br> Chianti Villa Antinori <br> Chateau Lascombes Margaux <br> Chateau Latour <br> Chateau Lafite, Rothschild <br> <br> <br> PAGE 2 <br> <br> <br> VERSAILLES ROOM <br> <br> <br> Appetizers <br> A LA CARTE <br> <br> <br> Filet of Marinated Iceland Herring in Sour Cream <br> Chopped Chicken Livers <br> Jumbo Shrimp Cocktail <br> Fruit Supreme a la Riviera <br> <br> <br> Entrees <br> <br> <br> RIVIERA SALAD <br> Roquefort, Thousand Island or French Dressing <br> <br> <br> BONED ROCKY MOUNTAIN TROUT, Saute Amandine <br> ROAST TURKEY, Savory Dressing, Giblet Gravy, Cranberry Sauce <br> PEPPER STEAK, Steamed Rice (Chinese) <br> BROILED GROUND SIRLOIN STEAK <br> FRESH MAINE LOBSTER AMERICAINE, Rice Pilaf <br> ROAST PRIME RIBS OF EASTERN BEEF, au Jus <br> CHARCOAL BROILED PRIME NEW YORK STEAK, Hoteliere <br> VEGETABLE DU JOUR <br> SPECIAL STUFFED POTATO <br> BEVERAGE <br> <br> <br> Desserts <br> A LA CARTE <br> <br> <br> Riviera Ice Cream Cake with Crushed Strawberries <br> Sherbet <br> Neapolitan Ice Cream <br> Riviera Famous Cheese Cake <br> Chocolate Nut Sundae <br> Frozen Eclair DeLuxe <br> Assorted French Pastries <br> <br> <br> Above Prices Subject to State Casino and Entertainment Tax of 10% and State Sales Tax of 8 ½% <br>