Giant Gulf Shrimp Cocktail, Sauce Piquante 1.55
Alaska King Crab Cocktail, Sauce
Remoulade .......................... 1.55
Chilled Vichyssoise Supreme . . . . . . . . . . . . . .65
Soup du Jour . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
Planked Chopped Sirloin Bouquetiere ..... 3.50
Lean Ground Sirloin Steak Surrounded By a Colorful Assortment
of Garden Fresh Vegetables and a Bordure of Duchess Potatoes,
Bordelaise Sauce
Breast of Chicken Supreme .............. 3.25
Delectable Boned Breast of Young Spring Chicken, Served on a
Bed of Rice Pilaf Topped with a Delicate Sauce, Glazed Peach Half
The Duet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.50
A Veritable Symphony of Flavor Created By a Medaillon of Beef
Tenderloin and a Succulent Lobster Tail, Complimented with
the Finest Garnish
New York Cut Strip Sirloin ............... 5.95
The King of Steaks, Traditionally a Man's Favorite, Broiled to Your
Liking, Served a Ia Hoteliere with French Fried Onion Rings
Top Sirloin Steak ....................... 4.50
A Husky Piece of Meat, Long on Juices and Flavor, Broiled to Your
Taste, Prepared a Ia Maitre d'Hotel and Flanked with
Golden Brown Onion Rings
Filet Mignon ........................... 5.95
Carved Out of the Heart of Beef Tenderloin, The Queen of Red
Meats, The Most Tender Cut, Broiled to Perfection and Crowned
with Champignon
HOMEMADE BREAD FROM THE RAMADA KITCHENS SERVED
WITH ALL ENTREES
To All Entrees We Add Your Choice of Potato or Vegetable du Jour,
Accompanied By Tossed, Crisp Green Salad with Your Choice of Dressing
Petite Filet & Giant Shrimp
en Brochette . . . . . . . . . . . . . . . . . . . . . . . 4.50
Noisettes of Beef Tenderloin and Selected Tantalizing Shrimps,
Combined on a Skewer with Some Hearty Vegetables, Marinated
In Cognac For a Fascinating Taste Experience, Served Over Rice Pilaf
Italian Style Spaghetti .............. . 2.75
With a Rich Meat Sauce, Simmered For Maximum Flavor with the
Finest Italian Herbs, Served with Parmesan Cheese
and Garlic Toast
RAMADA SPECIAL CHEESE CAKE . . . . . . . . . . . . . . . .75
ASSORTED FRESH FRUIT AND FRENCH CREAM PIES • .40
ICE CREAM AND FRUIT SHERBETS . . . . . . . . . . . . . . . .35
GERMAN CHOCOLATE CAKE . . . . . . . . . . . . . . . . . . .45
YOUR FAVORITE SUNDAE . . . . . . . . . . . . . . . . . . . . . .60
CREME DE MENTHE PARFAIT . . . . . . . . . . . . . . . . . . . ..75
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· Veal Parmigiana ........................ 2.95
Breaded Escalope of Veal, Baked with Melted Mozzarella Cheese,
Served with Our Special Italian Sauce on a Bed of Spaghettini
Sugar Cured Ham Steak ... 9 ••••••••••••• 3.25
Broiled Hickory Smoked Virginia Ham, Served with Grilled
Pineapple Ring
Country Fried Spring Chicken ............ 2.75
Disjointed Delicately Seasoned and Pan Fried to Golden Goodness,
Glazed Peach Half
Broiled Thick Center Cut Pork Chops ...... 3.25
Selected From Choice Eastern Milk Fed Pork Loins,
Served on Toast Points with Spiced Applesauce
Roast Sirloin of Beef au Jus .............. 3.25
The Piece de Resistance, English Cut, Served with
Its Natural Gravy and Creamed Fresh Horseradish
Rainbow Trout Saute Meuniere ........ y ·. ~ 3,
Freshly Caught From Icy Mountain Streams, Boneless Pan Fried to a
Nut Brown Perfection with Parsley Butter Sauce
Fancy Australian Lobster Tails ........... 6.95
Twin Tails Broiled to Please the Most Discriminating Palate,
With Drawn Lemon Butter ·
Golden Fried Jumbo Fantail Shrimps ....... 3.25
These Are Delicious Choice Prawns of the Gulf Waters,
Served with Your Choice of Tartar or Tangy Red Sauce
HOMEMADE BREAD FROM THE RAMADA KITCHENS SERVED
WITH ALL ENTREES
To All Entrees We Add Your Choice of Potato or Vegetable du Jour,
Accompanied By Tossed, Crisp Green Salad with Your Choice of Dressing
MASTERFUL BLEND OF FRESHLY BREWED COFFEE . .20
HOT ORANGE PEKOE TEA . . . . . . . . . . . . . . . . . . . . . .20
MILK, BUTTERMILK or SKIM MILK . . . . . . . . . . . . . . . . .20
POSTUM or SANKA . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
ICED COFFEE or ICED TEA . . . . . . . . . . . . . . . . . . . . . .20
FOUNTAIN DRINKS . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
YC MENUS- EASTLAHO, TEXAS 4·71·M
I
Rib ~ye Steak-8 oz •••••••••••••••••••• $6.25
T-Bone Steak ••••••••••••••••••••••••• 5·75
Top Butt Steak ••••••••••••••••••••••• 5·75
Texas Steak -...... • • • • • • • • • • • • • • • • • • • • 5. 25
K. C. Strip •••••••••••••••••••••••••• 6.25
Flake Strip Steak •••••••••••••••••••• 2.80
Chicken Fried Steak ••••••••• ........ 2.80
Grilled Liver -vr/Onions ..............• 2.80
Hot Roast Beef ••••••••••••••••••••••• 2.75
1 Fried Oysters 2- doz • .................
1 doz • .................
Fried Catfish •••••••••••••••••••••••• 3.25
Fisherman sPlatter •••••••••••••••••• 3·75
Frog Legs •••••••••••••••••••••••••••• 3·75
To all ntrees we add your choice of
potatoes with a Crisp Garden Salad with
your choice of Dressing.
The W..anager does not recommend "well done"
steaks.
For your favorite sandwich ask the v-rai tress.
hef Salad ••••• •••••••••••••••••••• • 2.75
Shrimp Louie •••••••••••••••••••••••••• 2.85
