Los Angeles Country Club Luncheon Menu
Single sided, single sheet menu printed on off-white paper with blue and black font. A blue graphic drawing of a fancy chandelier is found in the center of the menu above the name of the restaurant. The date of Wednesday, August 6, 1969 is written beside the graphic. The menu includes choices of appetizers, soups, entrees, desserts and beverages. Appetizer choices range from Hawaiian pineapple in a shell, to iced tomato, clam or papaya juice, and marinated herring. Soups range from navy bean, to hot or iced vichyssoise, and chicken broth with rice. Entrees include choices from baked stuffed Italian pasta in tomato sauce, to baked filet of Florida red snapper, to ham sandwich with Waldorf salad, and cold cuts of head cheese with zucchini salad and pickled beets. Dessert and beverage choices are also listed.
Digitized by: Salt Lake Community College
digitized other analog
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.