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Congo Room menu and wine list, pages 1-2

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Digital ID
men001637-002
Details
Subject
Menus
Menu design
Restaurant management--Prices
Dinners and dining
Restaurants
Cooking
Food service
Food habits
Manners and customs
Member of
Congo Room menu and wine list, June 23, 1957
Digital Project
Menus: The Art of Dining
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PAGE 1 <br> <br> <br> Wine List <br> <br> <br> APPETIZER WINES - Before your dinner, perfect invitation to good food <br> <br> <br> Sherry (Dry) La Ina, Pedro Domeca, Spain <br> Sherry (Dry) Dry Sack, Williams & Humbert, Spain <br> Sherry (Semi-Dry) Harvey’s Bristol Milk, John Harvey & Sons, Spain <br> Sherry (Dry) Amontillado, Duff Gordon’s Spain <br> Sherry (Dry) B.V. Superior, Beaulieu Vineyard, Calif <br> Dubonnet (Semi-Dry) Dubonnet, Dubonnet Corp., France <br> <br> <br> RED TABLE WINES - A treat taste with juicy steaks, roast beef or chops. <br> <br> <br> Cabernet, Medoc Cruse, Cruse & Fils Freres, France <br> Burgundy, Pommard Cruse, Cruse & Fils Freres, France <br> Burgundy, Pinot Noir, Paul Masson, Calif <br> Burgundy, B.V., Beaulieu Vineyard, Calif <br> Cabernet, Sauvignon, Paul Masson, Calif <br> Cabernet, B.V., Beaulieu Vineyard, Calif <br> Chianti, Ruffino, I.L. Ruffino, Italy <br> Cianti, Tipa Red, Italian Swiss Colony, Calif <br> <br> <br> WHITE TABLE WINES - Try these with chicken or seafoods. Delicious <br> <br> <br> Sauterene, Cruse, Cruse & Fils Freres, France <br> Graves, Cruse, Cruse & Fils Freres, France <br> Chablis, Cruse, Cruse & Fils Freres, France <br> Sauterne, Beaulieu Vineyard, Calif <br> Chablis, Beaulieu Vineyard, Calif <br> Riesling, Beaulieu Vineyard, Calif <br> Sauterne, Dry Semillon, Paul Masson, Calif <br> Chablis, Pinot Blanc, Paul Masson, Calif <br> <br> <br> ROSE WINES - Excellent with any food <br> <br> <br> Beaurose, B.V. Beaulieu Vineyard, Calif <br> Grenache Rose, Almadden, Calif <br> LANCER’S (Crackling Rose) J.M. Da Fonisca, Portugal <br> <br> <br> CHAMPAGNE and Other SPARKLING WINES <br> <br> <br> Champ., Cliquot, Yellow Label (Vintage) France <br> Champ., Cliquot, Yellow Label, France <br> Champ., Mumms, Cordon Rouge (Vintage) France <br> Champ., Mumms, Extra Dry, France <br> Champ., Piper Heidsieck, Vintage, France <br> Champ., Piper Heidsieck, Dry, France <br> Champ., Charles Heidsieck, Dry France <br> Champ., Korbel Sec., Calif <br> Champ., Cooks Imperial, Extra Dry, Calif <br> Champ., Cooks Imperial, Pink, Calif <br> Champ., Paul Masson, Calif <br> Champ., Ambassador, Calif (Splits) <br> Sparkling Burgundy, Chauvenet, Red Cap, France <br> Sparkling Burgundy, Cruse, France <br> Sparkling Burgundy, Paul Masson Calif <br> Sparkling Burgundy, Cooks, Calif <br> (PLEASE ORDER BY NUMBER) <br> <br> <br> ALL PRICES SUBJECT TO ENTERTAINMENT TAX IN CONGO ROOM <br> <br> <br> PAGE 2 <br> <br> <br> SAHARA <br> HIWAY 91 <br> LAS VEGAS NEVADA <br> <br> <br> CONGO ROOM <br> RALPH GRECO <br> Maitre d’Hotel <br> <br> <br> Sunday, June 23, 1957 <br> <br> <br> Dinner <br> CHOICE OF APPETIZERS <br> <br> <br> Fruit Supreme, au Kirsch <br> Chopped Chicken Livers <br> Avocado Pear Cocktail <br> Marinated Herring in Sour Cream <br> Half Grapefruit <br> Gefuelte Fish en Jelly <br> Fresh Jumbo Shrimp, Lobster, Crabmeat, or Mixed Seafood Cocktail <br> <br> <br> CHOICE OF SOUP OR SALAD <br> <br> <br> French Onion Soup <br> Vichyssoise <br> Cold Borscht <br> Cream of Tomato Soup <br> Jelly Madrilene <br> Cream of Chicken, Juanita <br> <br> <br> Sahara Special Mixed Green Salad with French Dressing <br> <br> <br> ENTREES <br> <br> <br> BROILED FRESH SEA BASS, HOTELIERE BUTTER <br> FRENCH FRIED LOUISIANA JUMBO SHRIMPS, REMOULADE SAUCE <br> FRESH HALIBUT STEAK, SAUTE MEUNIERE <br> ROAST PRIME RIBS OF BEEF, AU JUS NATUREL, EXTRA CUT <br> BROILED DOUBLE FRENCH LAMB CHOPS, VERT PRES <br> AVOCADO PEAR STUFFED WITH FRESH CRABMEAT SALAD <br> YANKEE POT ROAST OF PRIME BEEF, JARDINIERE, POTATO PANCAKES <br> ROAST YOUNG TOM TURKEY, CHESTNUT DRESSING, GIBLET GRAVY, CANDIED YAMS <br> GRILLED CENTER CUT PORK CHOPS, WITH SPICED RED CRABAPPLE <br> COQ AU VIN ROUGE, SPRING CHICKEN COOKED IN BURGUNDY WINE <br> BROILED PRIME FILET MIGNON, AUX CHAMPIGNONS <br> CHARCOAL BROILED NEW YORK CUT SIRLOIN STEAK <br> <br> <br> DELUXE 20-OUNCE PORTERHOUSE STEAK <br> <br> <br> COMPLETE DINNER <br> A LA CARTE <br> <br> <br> Au Gratin Potatoes <br> Or <br> Delmonico Potatoes <br> <br> <br> CHOICE OF VEGETABLES <br> <br> <br> Brussels Sprouts, au Marrons <br> Or <br> Tiny Whole Carrots <br> <br> <br> CHOICE OF DESSERTS <br> <br> <br> Apple Pie <br> Boysenberry Pie <br> Strawberry Parfait Pie <br> Marble Layer Cake <br> Banana Chiffon Cake <br> Chocolate Eclair <br> Pineapple Cheese Cake <br> Bread and Butter Pudding <br> Caramel Cup Custard <br> Choice of Cheeses <br> Ice Cream or Sherbet <br> Half Grapefruit <br> Jello <br> <br> <br> SEE THE CAPTAIN OR MAITRE D’HOTEL FOR SPECIAL DESSERTS <br> <br> <br> BEVERAGES <br> <br> <br> Coffee <br> Lipton’s Tea <br> Milk <br>