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Rtmkccb2f1i05 Web.Pdf ) H.K. 1. Finest Beluga Grey Pearl Caviar Malossol (Fresh) ... ... ... ··• $25.00 2. Pate de Foie-Gras aux Truffe (Delicacy of Strassbourg) . .• .. 16.00 3. Smoked Salmon (Finest Norwegian imported) 9.00 4. Authentic Parma Ham · ·· .... 8.00 5. Norwegian Herring (served with sour cream and boiled potatoes) . • . • . , 6.50 6. Red Caviar (served with chopped onions, eggs and lemon juice) . .. ... 7.00 7. Escargots Provencale (per dozen) . .. 12.00 8. Hors d'Oeuvres Riches (Assorted Russian Canapes) 9.00 9. Foie Gras in Aspic (Parisian Crill's Own presentation) 5.00 10. Lobster Cocktail ·. ; .. •. 4.50 f)l'~t'Cc C\4'' ''''* 11. Pink Prawns Cocktail .. :·· ·' 4.50 ~ f t}JI :F~M· f~s t 12. Crabmeat Cocktail .. " .. .. .. · .... 4.50 !2:J~ I~:>s 13. P .G. Seafood Combination Cocktail .. · . .. .. .. · # • • • 4.50 14. Asparagus Tips Cocktail . .. ~ ·· 3.50 15. Fruit Cocktail au Curacao .. · ·.· · 3.50 We recommend the following beverages for the above: AKVAVIT, VODKA AKVAVIT VODKA ,e,4Hvttt}Jt"1.5 J{ussi.o::\"' H.K. 16. Baked Onion Soup Parisian (Our speciality) . • • . ··., $ 3.50 17. Vichyssoise (Chilled or Hot) .... 3.50 18. Green Indian Turtle and Sherry 3.00 19. Gazpacho Soup (Iced and refreshing) ... .... ... ... 3.00 20. Mulligatawny Soup (Orient's favourite) .. '• .. 3.00 21. Ox-Tail Soup (Thick or clear) •.. 3.00 22. Chicken Noodle Soup .. .. ... ' 3.00 23. Jellied Consomme .. .; ;, .. .... 3.00 24. Fish Chowder ~-- · ... .. .. 3.00 25. Mock Turtle ·· · •• • ••'1 ....... 3.00 [,-t-He ("'''"'" l>f t}Jt :F~,. f~,t 26. Creamed Soup:- Asparagus, Corn, Tomato, Mushroom or ~~~~2>6 Chicken · ·· ·· · ·.· ., r· • ·' 3.00 27. Vegetable Barley .... 3.00 Recommended beverage: SHERRY SHERRY rS"'~-.ttJ'"5 J\'-~56t~'1 H.K. 28. Shrimp Souffle with Cheese, a Ia Beaufoy . .. $ 8.50 29. Fillets of Sole Bonne-Femme (In cream sauce with mushrooms) 8.00 30. Fillets of Sole Veronique (Cooked with grapes and wine sauce) 8.00 31. Fried or Grilled Sole (with Tartare or Mayonnaise sauce) 7.50 32. Fresh Crabmeat au Gratin (baked in shell) .. ·J • • • • • • • • • ••• • 9.00 33. Crab St. Louis (1 000 Island Dressing) • • . • •• 8.50 34. Garoupa, Fried or Grilled (The King of the China Seas with Tartare or Mayonnaise sauce) .. , ... 8.00 35. Baked Garoupa a Ia Cuba (P.C. Special Piquant sauce) ... • .• 8.50 36. Lobster en Casserole Americaine 10.00 37. Lobster Thermidor · · · · · · · · · 10.00 38. Grilled Lobster, Butter sauce 10.00 39. Cold Lobster (in shell with Mayonnaise) ... .••. :••• 10.00 [,-e-t\c (,..u-t-iu 40. Prawns a Ia Kiev (Parisian Crill's masterpiece) '• ... 9.50 t>f t}JI 1~w fA6t 41. Fried King Prawns rBAJA:>s (with Tartare Sauce) . .. .. .. .. 9.00 42. Prawns Cathay (Spicy) ... .... 9.00 43. Fresh Hong Kong Salmon Steak, Grilled or Steamed (Seasonal) .... 8.50 44. P.G. Special Seafood Grill ... -; .. 9.50 Recommended beverages: CHABliS, WHITE CHIANTI, or HOCK WHITE CHIANTI CHABLIS or HOCK ~ ".-.Ht}Jtt-15 .1\. U 56 t ~ t'1 H.K. 45. Chicken Mancini ( Su~erb Parisian Crill Speciality) $12.00 46. Chicken en Cocotte Bonne Femme 10.50 4 7. Chicken a Ia King .. .. .. .. 9.50 48. Kidney and Mushroom Saute (Cooked in rich Burgundy wine) 9.50 49. Spaghetti (P.C. Special Preparation) 9.50 50. Spa~hetti with meat balls Bolognaise ·.. .. .. 8.50 51. Chicken Pilaw in saffron rice with raisins 9.50 52. Chicken Maryland 9.50 53. Sweetbreads Financiere (Strongly recommended) 8.50 54. Whole Spring Chicken Viennoise 11.00 55. Schnitzel Viennoise 8.00 fJ'bt(c L"u·v{u 56. Schnitzel Holstein bf t}lt :FA\• fA6t 8.50 rB_,.t,.'l>s 57. Hungarian Goulasch (Meat or Chicken) 9.00 Wine we recommend:- POUILLY-FUISSE, CHAMBERTIN, ST. ESTEPHE, RIESLINC POUILLY- FUISSE ST. ESTEPHE CHAM BERTIN RIESLINC ,fS"• ...,~t}J• .,5 J\." ss l ~ ., H.K. 58. Chateaubriand (Whole Heart of Tenderloin cooked to perfection and served with sauce Bearnaise (For two person) ) . .. $20.00 59. Tournedo Rossini (The prime cut of tenderloin cooked to order and served with Pate de Foie-Gras) 12.00 60. Steak Diane (P.G. Speciality) (Heart of tenderloin, cooked in special parsley butter and flambed at the table) 11.50 61. Pepper Steak (Succulent fillet of beef, grilled to your individual taste and served with our specially prepared sauce) . 10.50 62. Fillet Mignon aux Champignons 10.50 63. Dutch Steak (cooked in special garlic butter sauce) 10.50 64. Steak O'Brasil (P.G. Special) (Choicest tenderloin of beef in our special Garlic sauce) . .. 12.50 65. Minute Steak Bordelaise · · · 9.50 66. Sirloin Steak New York Cut 10.50 67. T -Bone Steak . .. 10.50 68. Steak Tartare (Freshest chopped raw sirloin meat, mixed with capers, onions, raw egg, f~ttt\c c\4\"t"lU olive oil, coarse black pepper and Worcester sauce) • . .. .. 11.00 bf t}JI 1~\· f~6t 69. Ham Steak served with grilled rB~ I~-z,s pineapple · · · . ·.. ··. ·' 9.00 70. Grilled or breaded Pork Chops 9.50 71. Mixed Grill . ~ . .. ·I • • • • • • 10.00 72. Calf's liver and Bacon . .. 8.00 73. Whole Barbecued Spring Chicken (P.G. Special) . • . • . .. 12.00 Wine we recommend for the above: - STILL BURGUNDIES, CLARETS, RED CHIANTI or VIN ROSE G l 7 NIERSTEINER CHAMPAGNE RED CHIANTI ~LH-.-,tt}J at-1.5 .R..~ ss a~.., H.K. 74. Chicken ... .. ·... $ 9.50 75. Beef Ball ·... 9.00 76. Vegetable 7.00 77. Prawn ... 8.00 78. Eg~ and Asparagus •••I ·... 7.00 79. Lobster ... ... ... ... ···. 10.00 (Our curries are prepared to individual taste and can be Hot and Spicy or Medium and Mild) . • . ;•• •, Beverage recommend for the above:- BEER 80. Gulfport Lettuce- Fresh Shrimps- Hard Boiled Eggs- Fresh Crabmeat - Tomatoes $ 9.00 81. Lobster ... ... ··· 10.00 f~btCc (-..,.,.,u 82. Chicken ... .... ... .... •••) 8.50 bf tf;l :J.A\' fA6t 83. Tomato or Potato ..... 3.00 rSAIA2>j; 84. Lettuce (Local) ···J 3.00 85. Lettuce (American) ... 4.00 86. Asparagus and Egg 7.00 87. Prawn Salad . .. 9.00 WINES WE RECOMMEND SPARKLING HOCK ,s ~....,~t7'.,5 1\. u sst~ t<t Ve5tt~~les H.K. 88. Vegetable Lunch $ 8.00 89. Potatoes (Any Style) ~. .. 1.50 90. Creamed Corn ·. .. 2.00 91. Spinach ... ... ... 1.50 92. French Beans .... 1.50 93. Green Peas .. .. 1.50 94. Cauliflower (Seasonal) ... 2.00 95. Brussels Sprouts ... 2.00 96. Carrots Creamed -... 1.50 97. Asparagus Iced or Hot · · .. 5.50 98. Omelette-Spanish-Asparagus­ Mushroom-Cheese- Kidney , .. $ 5.00 99. Poached-Boiled-Fried ,(3), 4.00 100. Eggs Florentine ·· · .. .. ·· .. 6.00 101. Eggs Cendrillon (P.C. Special) 6.50 WINES WE RECOMMEND BiER ~ LH~ t t}Jt.-,5 J\~ssi-"".-, H.K. 102. Orange or Lemon Souffle ·· · $ 7.00 103. Baked Alaska 6.00 104. Coupe Jacque 4.50 105. Baba au Rhum 4.50 106. Kadota Figs 4.00 107. Peach Melba 4.50 108. Fruit Salad ... 4.50 109. Apple Pie ... 3.50 110. Apple Pie a Ia Mode 4.50 111. Ice Cream ··· ... .. · 3.00 112. Frozen Fresh Fruits and Cream 5.00 WINES WE RECOMMEND CHAMP ACNE ,fSo.-.,etJ'"5 1\.u ss i~.-. H.K. 113. Rhum Omelette ... ... ... ... .. $ 6.50 114. Souffle Praline Grand Marnier ... 7.00 115. Crepes Emile (Prepared at Table) 10.50 116. Cherrie Jubilee ... ... 8.50 117. Pineapple Flambe 8.00 118. Assorted Cheese ·.. .. · .. .. · $ 4.00 CD{{u 119. Tea ... $ 1.00 120. Coffee 1.20 121. Turkish Coffee 1.50 122. Irish Coffee ··· 4.00 WINES WE RECOMMEND LIQUEURS ~D.-.,tt}Ja"5 .1\usst~~ Somethin;: Russian 1. Assorted Cold f.-,trtc• Zakuska per person $ 9.00 Stroganoff 2. Creamed Prawns 11. Beef - - $ 9.50 on Toast - -- - - 6.00 12. Chicken Stroganoff - 9.50 3. Mushrooms in 13. Zrazi Nelson Sour Cream - --- 7.00 (Steak in Cream) - . 11.00 14. Beef Steak Tartare (Raw) • - . - - . 11.00 po~'r 15. Bitky Modern - . 10.00 4. Borstch Hot or Cold $ 4.00 16. Chicken Shashlik Karsky - -- - - - 10.50 5. Solianka of Fish 17. Chicken Duchess - . 10.50 (Warsaw) - - - - - - 4.50 18. Chihabili of Chicken 10.50 6. Rassolnik of Chicken 4.00 19. Chicken Kiev . 10.50 7. Pelmeni 4.50 - - - - - 20. Chicken Marshad - . 10.50 rS.,.I~2>• rS.vctts 8. Olivera (Chicken) - .. $ 8.00 21. Plombiere - -- - • $ 5.50 9. Crab- . - - - . 8.00 22. Gurieff Casha - . 7.00 10. Lobster - - . - -- 10.00 23. Apple Souffle - . 7.00 WINES WE RECOMMEND VODKA r6o"'1ttJ'"5 J{ ~55 t ~ '1 - .
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