Selected Entrées-Specialties

Appears in

Published 1996

London Chop House

May 25, 1984

Medallions of Norwegian Salmon with Caviar, Dill and Sherry Wine, Julienne of Vegetables
Grilled Atlantic Swordfish with Beaujolais-Butter Sauce, Julienne of Vegetables, New Potato
Atlantic Soft Shell Crabs Sautéed with Capers and Lemon-Butter, Shoe String Potatoes
Rack of Milk White Veal with Morels, Fiddleneck Ferns and Cattails
Mancelona Rainbow Trout with Mousseline of Perch, Champagne Sauce, Julienne of Vegetables
Duck and Pheasant Ravioli with Sweetbreads, Morels, and Cattails
Fettucini Primavera with Asparagus, Mushrooms, Artichokes, Peppers, Basil, Spinach Noodles, Parmesan Cheese
Air-Flown Fresh Fillet of Dover Sole Grilled in Butter, Vegetable Panache
A Mess of Lake Erie Perch Sautéed in Butter
Fresh Air-Flown Whole Maine Hard Shell Lobster (1 1/4 lbs), Broiled or Steamed with Drawn Butter, Shoe String Potatoes, Cole Slaw
Broiled Baby Chicken with Lemon-Butter Sauce, Snow Pea Pods, Parsleyed New Potaoes
Double Thick Baby Rib Lamb Chops with Bacon
Sautéed Veal Oskar II with Maine Backfin Crab, California Asparagus, Béarnaise
Roast Prime Ribs of Beef Au Jus, Creamed Horseradish, Garlicked Potatoes Chateaubriand Bouquetière Chopped Beef Steak with Warm Pancho Sauce, Relish Garnish (request with or without garlic)
Beef Tenderloin Pepper Steak with Cracked Peppercorns, Mushrooms, and Brandy Sauce
Beef-Steak Tartare
Gulf Shrimp Papaya and Kiwi with Lime Sauce
Maryland Back-Fin Crab Lumps with Avocado, Chive Mustard Sauce

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