1990

Dinner Menu
A La Carte Menu
Multi-lingual Menu

Booklet-style dinner menu for Anoine's Restaurant. The menu is printed on beige paper in brown font. The front cover of the menu printed printed on brown paper with a lace overlay. The name of the restaurant is done in lace and is at the top of the page. The middle section has an old photograph of a restaurant scene. The bottom of the page has how many years the restaurant has been is business. The first unfolded inside of the menu is divided into two sections. Both sections have the title "Restaurant Antoine" with the founding year printed below. Each section is separated into categories. The second unfolded inside of the menu is divided into two sections. Each section is divided into categories with menu items and prices listed below. The third unfolded inside of the menu is divided into two sections and categories with menu items and prices listed below. The left section has a brown chef graphic at the bottom of the page. The right section has the address listed at the bottom. The back cover of the menu has the name of the restaurant at the top of the page. Below this is the title "Les Specialites." There is a brown graphic that separates the title from the menu items. The bottom of the menu has the name of the owner, address, and phone number. Menu items include appetizers, entrees, vegetables, salads, cheeses, soups, fish, eggs, desserts, and beverages. Menu items range from oysters baked on the half shell, to filet de boeuf nature, to asperges au beurre, to salade de legumes, to brie, to potage alligator au sherry, to filet de truite tartar, to omelette au fromage, to crepes suzette, and cafe au lait.

Digitized by: Salt Lake Community College

text

digitized other analog

eng

http://rightsstatements.org/vocab/InC/1.0/

Chef Menus Collection Developed for the Culinary Arts Program at Salt Lake Community College. IN COPYRIGHT.

TIFF image scanned at 600 dpi from the original using an Epson Expression 10000 XL scanner. Converted to PDF using Photoshop.

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