Citation
Cascade Restaurant Menu

Material Information

Title:
Cascade Restaurant Menu
Donor:
McNaughton, Tom
Physical Description:
Archival
Physical Location:
Box 63
Folder 31
On Exhibit - Albert H. Nahmad Panama Canal Gallery

Subjects

Genre:
misc loose printed papers
Spatial Coverage:
Panama -- Central America -- Panama Canal Zone

Notes

Abstract:
16 pages, B/W
General Note:
Fair
General Note:
Item received on 11/27/2010
Original Location:
Envelope File
Exhibitions:
Pulled for exhibition, February 2018 -LB

Record Information

Source Institution:
University of Florida
Holding Location:
Panama Canal Museum Collection at the University of Florida
Rights Management:
Copyright, PCMC. Permission granted to University of Florida to digitize and display this item for non-profit research and educational purposes. Any reuse of this item in excess of fair use or other copyright exemptions requires permission of the copyright holder.
Resource Identifier:
2006.053.001 ( Accession Number )
2006.053 ( PCM Object ID )

Full Text
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Ef lPYA TIONSGEVETONS, SRREET ANNDi PARECIE PA,AG ENT ATREN N4.
GUD 0N GURIOUS INFORMATEIOUTOIS FOR THQSETHOJCOE FOURTH FRSTSTMEEPAE NR5
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OR SEAST FOODC ANDISE
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GENMTE:EN THOUGH WRE HA THE BlGTESTARITYFN IN PANAMA, WYOAE HD NO RMEMBE
ABOUT.
AYNG THE PHASE "WEOOKN NT AVE I" ORE"W ARBUT LEA" OR OETHFIGHT HAS EEINEDER
BAGUSE IK T S S TO SA IN ALL THE FOTHE R RMSA ENT IN A ANDSWE AVOIDN
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?ROH'GIBIE D FORIUS PHRA ON "W O THVE IT" OME WEAR UTH OFIS TIEf".N5
WNOW, IF YRSTURAONT ISV CLOSE ADSYOUWNTANOTER REOSYTAURA LL THS LENU, PAE L12AN US HEL YOU GUWDT YOU SATCOR PDWAITTKES AYOUENI E OFHASS. OO AE V N
-F YOUf WAKE TO BUYW AHC FRSHE NATURALTRED RSEFOR OR FMMECOMEAMNO TH OKS ANDEOT1E IF YUS WANS OK HOME OUN EU-LAELOKPGENl5NDPRGRP.A IF YOU WANT TO AL OR WITRE ANY TIE YOUEED HERDS FROMIYORNTS4BLAES BY D TH SUOMTIN SYSTMR O, LOOK PAGE 4NRGRP6 #9
FORi CHARCOAL~i BEEF MEATS OR!ii POR MEATS,........................OOK PAGE N-*7. iiiiQjIiii~iliiIiiiiii lii ]i~i
FOR' SEA============ FOOD........ iiAND CHICKEN PAGEiiiliiiii!, Ni'8.i] ii!!ii ,iili i~iiii i
I)i FO COMINAIO PLATE OF MEAT=i~ ORii SEAFOO OR BOTH' PAE Ni9 ANDi N!"10.i ii~li ii====: !
J) FOR SP CA PLATE OR LU UR PLATE PA E A1ii010.i ilii~i ii\i ii i < ii lii]]I
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INFORM NOTE: EVENi THOUGH WE HAVE THE BIGEST VARIETY "OF MENU IN PANAMA, WE DO NOTi REMEMBERiI' ] tlII!IiiI61
SAYING iiiiii iiigiiii THEiiii~i~i PHRASEiili 'WE~ DOiiii NOTii~il HAVE ]ill IT"~!iiii~i OR "WE~iii ARE OU OFiii IT"1 FO SOMETHIN THATli HAS BEE ORDEiREDiiii~ i< i -B .: CUST MER L I X ;Iii 7T I~ USE TO SAY INiiii!iiiliiii .iiiiiiiriiiiiiii iiiiiiiiiiii ALLi TiiE OTHERii RE TA RA T INi PANAMAii AND WE AVOi1ii IDii~!ilii I Ti11
BECAUSEii!i~ i~i l WE ARE; iALWAYSi CONCENTRATED WITH OUR WORK ANDi i OBiLiIiGiATION S, i WiE ARE ALWAYS ALERT TO il ii;iiili li li
SUPL OURSELVESiiB WITH EVERYTHING UP:I TO[ DATE.
_..'AN WHENli SOMETHING REALLYS NOTAVALABE N TE MRKESTHAiDA W GLADL FACEi EXTRAII WORKiiiiii~iim EXTRA, L~ii TIME, PROBLEM ANDii EXTRAi COSTS TO GET WHATi IS = NEDDTOAOD AIG H AMOUS !
................... FOR US7,1 PHRASE "WE DO NOT HAVEIi~IILiiI~ I~liIGTIIII!iii~iii17i!!;ii~i !I~i7I~i,>F I iii 'WE=i AR OUTIQ OFiiii~ii IT".: iili !i~i:ii




TAMBIEN LE AGRADECEMOS Y NOS COMPLACE MUCHO AL VER QUE USTED REGRESA OTRA VEZ, Y AQUI ESTAREMOS A SUS ORDENES, ESPERANDOLES LISTOS CON SONRISAS PARA RECIBIRLE, ATENDERLE, SERVIRLE, Y COMPLACERLE CON UNA CENA INOLVIDABLE EN UN COMEDOR QUE TIENE POR TECHO EL CIELO Y POR LAMPARAS LAS ESTRELLAS.
) TODOS LOS PLATOS DE 4.25 O MAS VIENEN CON PAPAS FRITAS, PAPA ENTERA ASADA CON MANTEQUILLA, ENSALADITA DE LECHUGA, REBANADAS DE TOMATE Y SORTIJAS DE CEBOLLA Y REBANADAS DE PEPINO Y PAN CON MAJO Y MANTEQUILLA.
) NOTA: (TODAS NUESTRAS SERVIDAS SON PARA UNA SOLA PERSONA). ES EL LEMA DE LA CASCADA QUE POR PLATOS UTILIZA BANDEJAS, Y LAS PORCIONES QUE SIRVE SON GENEROSOS ESPECIALMENTE LAS SUPER PORCIONES Y LAS SUPER COMBINACIONES SON GIGANTESCAS PARA GENTE QUE TIENE UN GRAN APETITO.
PERO POR FAVOR, PIDA SIEMPRE BAJO SU PROPIO APETITO PORQUE NO SE PERMITE COMPARTIR COMIDAS Y SI ALGUIEN INSISTE EN REPARTIR CON OTRA PERSONA ADULTA LE COSTARA 0.75 V MAS POR EL EXTRA PLATO, CUBIERTOS Y SERVILLETAS.
) DE TODOS MODOS SI POR CUALQUIER MOTIVO LE SIRVEN MAS COMIDA DE LO QUE USTED PUEDE COMER, AL TERMINAR AVISENOS Y LE FACILITAREMOS UN PLATO DESECHABLE PARA QUE PUEDE LLEVAR LO QUE NO PUDO COMER, EL CUAL LE SERVIRA PARA MERENDAR MAS TARDE CUANDO MIRAS LA T.V.
7) ACLARACION Y ADVERTENCIA A LOS GRUPOS: BIENVENIDOS TODOS LOS GRUPOS DE CUALQUIER TAMANO A LA CASCADA.
P~RO LES HACEMOS UNA ACLARACION PARA EVITAR EL ATRASO EN EL SERVICIO A LOS DEMAS CLIENTES QUE NO PERTENECEN AL GRUPO, TAMBIEN PARA EVITAR DE SERVIR A NADIE COMIDAS FRIAS.
S)LA UNICA MANERA EN QUE ATENDEMOS A LOS GRUPOS ES EN FORMA INDIVIDUAL, SERVIRLES COMO SI FUERA MESA INDIVIDUAL Y CUENTA INDIVIDUAL, Y NO TODO EL GRUPO JUNTO AL MISMO TIEMPO.
9) POR ESTA RAZON LES ADVERTIMOS QUE NO SE SORPRENDAN CUANDO VEAN QUE ALGUNA PERSONA DEL GRUPO ES ATENDIDA PRIMERO QUE OTRA O QUE UNA PERSONA ESTA TERMINANDO DE COMER MIENTRAS QUE OTRA PERSONA DEL MISMO GRUPO EMPIEZA A RECIBIR SU COMIDA.
PARA SU INFORMACION UN RESTAURANTE A LA CARTA, COMO EL NUESTRO (Y NO AL ESTILO BUFFET) ES MUCHO MAS FACIL SERVIRLE A MIL PERSONAS EN MESAS INDIVIDUALES, QUE A UN GRUPO DE CIEN PERSONAS TENER QUE ATENDERLOS TODOS JUNTOS AL MISMO TEMPO.
II)SE ENTIENDE QUE HAY EXCEPCIONES, SI VIENE EL GRUPO A UNA HORA CALMADA, POR EJEMPLO, DE 4:00 P.M. A 5:00 P.M. O DE 10:00 P.M. HASTA 11:00 P.M., CONSIDERAMOS GRUPOS DE 15 HASTA 150 PERSONAS.
1-* ALL CUSTOMERS OF THE CASCADE RESTAURANTE FOR EVERY ONE OF US THAT IS WORKING HERE ARE THE MOST
IMPORTANT PEOPLE IN THE WHOLE WORLD FOR US BECAUSE IS OF THEM INDIRECTLY THROU THEIR CONSUMING
THEY PAY OUR SALARIES AND MAINTAIN THIS RESTAURANT OPEN SO WE CAN HAVE OURSELVES A JOB.
THAT IS WHY OUR OBLIGATION OUR DUTY AND PLEASURE FOR EVERY ONE OF US THAT IS WORKING HERE TO
SERVE, ATEND AND PLEASE ALL OUR CUSTOMERS SO THEY CAN COME BACK WITHOUT ANY OBLIGATION OF PART
OF OUR CUSTOMERS TO LEAVE ANY KIND OF TIP FOR ANY ONE HERE.
FURTHER MORE WE ALL ARE THANKING YOU FOR COMING HERE AND PREFERING US BETWEEN SO MANY OTHER
RESTAURANTS YOU COULD GO.
3- ALSO WE WOULD APPRECIATE AND WILL PLEASE US VERY MUCH IF WE SEE YOU RETURNING HERE AGAIN AND
ALL OF US WILL BE HERE WAITING AND READY TO RECEIVE YOU TO SERVE AND ATTEND YOU WITH A SMILE TRYING TO MAKE YOU HAVE AN UNFORGETABLE DINNER IN A ROOM WHICH HAS THE SKY AS A ROOF AND THE
STARS FOR LAMPS.
4- ALL MEALS FROM 4.25 AND UP COME WITH FRENCH FRIES, AND BAKED WHOLE POTATOE WITH BUTTER, SALAD 0O
SHREDED LETTUCE SLICE OF TOMATO, SLICE OF CUCUMBERS, ONION RINGS AND GARLIC BREAD.
NOTE: (ALL OUR SERVINGS ARE FOR ONLY ONE PERSON). IS THE PRIDE OF THE CASCADE THAT FOR PLATES SHE
IS USING PLATTERS AND ALL THE PORTIONS SHE SERVES ARE GENEROUS AND SPECIALY THE SUPER PORTIONS AND THE SUPER COMBINATIONS ARE GIGANTIC SIZE FOR PEOPLE WHO HAVE GOOD GREAT APPETITE BUT PLEASE ORDER ALWAYS ACCORDING TO YOUR PERSONAL APPETITE BECAUSE ARE NOT PERMITTED TO SHARE FOOD AND IF SOMEONE INSISTS TO SHARE WITH ANOTHER ADULT PERSON WILL COST 0.75 4 MORE FOR THE EXTRA PLATE,
SILVERWARE AND NAPKINGS.
6- ANY WAY IF WE SERVE YOU MORE FOOD THAN YOU NEED WHEN YOU FINISH LET US KNOW AND WE WILL SUPPLY
YOU WITH DISPENSER FOAM PLATE TO TAKE HOME THE AMOUNT YOU COULD NOT EAT WHICH WILL BE HANDY
FOR A SNACK LATER ON WHEN YOU ARE WATCHING T.V.
7- ACLARATION AND WARNING TO THE GROUPS: VERY WELCOME TO ALL THE GROUPS OF ANY SIZE IN THE CASCADE.
BUT WE ACLARATE NOT TO DELAY THE SERVICE TO THE REST OF THE CUSTOMERS WHICH THEY ARE NOT PART OF
THE GROUP AND ALSO NOT TO SERVE ANY ONE COLD FOOD.
8 THE ONLY WAY WE CAN SERVE THE GROUP IS TO SERVE THEM LIKE THEY WERE INDIVIDUAL TABLES AND
ACCOUNTS AND NOT ALL AT ONCE THE WHOLE GROUP TOGETHER AND THE SAME TIME.
9- THAT IS WHY WE ARE WARNING NOT BE SURPRISED WHEN YOU SEE ONE PERSON OF A GROUP FINISHING EATING
WHILE ANOTHER PERSON OF THE SAME GROUP IS STARTING TO RECEIVE HIS FOOD.
10- AND FOR YOUR INFORMATION FOR AN ALA-CART RESTAURANT LIKE US (AND NOT A BUFFET STYLE) IS EASIER TO
SERVE ONE THOUSAND PERSONS ON INDIVIDUAL TABLES THAN ONE GROUP OF ONE HUNDRED PERSONS ALL OF
THEM TOGETHER THE SAME TIME.
II- BY ALL MEANS WITH AN EXCEPTION IF THE GROUPS COMES ON CALM TIMES LIKE FOR EXAMPLE FROM 4.00 P.M.
TO .5: P.M. OR FROM 10:00 P.M. TO 11:00 P.M. GROUPS WE CONSIDER FROM 15 PERSONS TO 150 PERSONS.




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PAGINA 4 PAGE 4
* IN ALL THE FAMOUS AND PROUD RESTAURANTS OF THE WHOLE WORLD, THEY HAVE THEIR OWN DISTINCTIONS,
EXCLUSIVITIES, RECIPES, INVENTIONS, SECRETS, ADVANTAGES AND TECHNOLOGIES.
SINCE THE CASCADE RESTAURANT BELONGS TO THESE FAMOUS AND PROUD RESTAURANTS OF THE WORLD,
THANKS TO EVERY ONE OF YOU WHO SUPPORT HER SO MUCH.
WE ARE INFORMING YOU (IF YOU ARE CURIOUS TO KNOW) IN WHAT THE CASCADE IS DISTINGUISING THE
TRUTH IS THAT SHE IS DISTINGUISING IN MANY THINGS AND SOME OF THEM ARE:
1) HER ATMOSPHERE IS UNIC AND ORIGINAL, IT IS THE BIGGEST RESTAURANT IN PANAMA IN THE FORM OF OPEN
FIELD AND OPEN AIR WITH ONE INMENSE GIANT CASCADE THAT LOOKS NATURAL, BUT IS MADE BY HAND WITH
CEMENT AND STEEL.
POURING HER WATER IN ONE GREAT ACUARIUM OVAL STYLE WHICH SURROUNDS TIlE OPEN AIR DINNING FIELD WHICH LOOKS LIKE IT WAS PART OF THE HANGING GARDENS OF BABILON BECAUSE IN TIllS AQUARIUM THERE ARE HANGING MORE THAN FORTY FIG TREES FULL OF FRUIT, REALLY TIIESE TREES ARE OF THE MEDITERRANEAN CLIMATE WHICH KIND YOU WILL NOT SEE ANYWHERE ELSE HERE IN PANAMA. (Which their fruit we are serving them as unic desserts as exclusive product of The Cascade.)
PLUS OTHER VARIOUS AQUARIUMS MADE SPECIALLY FOR US TO OUR SPECIFICATIONS. TIIEY LOOK LIKE A
RECTANGULAR LITTLE SMALL POOLS MADE OF GLASS FULL OF HUNDREDS'OF FISH OF DIFFERENT COLORS.
NOT ONLY THE CASCADE IS DISTINGUISHING FOR HER ATMOSPHERE, SHE IS ALSO DISTINGUISHING FOR HER
EXCLUSIVE RECIPES.
2) OUR KING SAUCE IS THE FINGER LICKING CHIMY CHURRY, WHICH WE ARE USING IT TO RETOUCH THE MEATS
ON THE BROILER, IT IS LIGHT IN FRESH NATURAL GARLIC PLUS OTIER TASTY INGREDIENTS AND WITH OTHER DIFFERENT SPICES AND AROMAS ALL TOGETHER COMBINED AND MIXED WITH! OUR SECRET EXCLUSIVE RECIPE
WE ARE CREATING OUR DELICIOUS FINGER LICKING SAUCE CHIMY CIIURRY (WE CONSIDER THiS SAUCE
EXTRA RICH, ORIGINAL, UNIC AND COMPLETLY DIFFERENT FROM ANY OTHER CIIIMY CIJURRY KNOWN), AND IF THERE WAS A WAY TO PATTERN AND REGISTER THIS RECIPE, WE WOULD NEVER ACCEPT TO SELL IT FOR LESS
THAN ONE MILLION DOLLARS.
3) OUR BAR B.Q. SAUCE IS EXCLUSIVE, ORIGINAL, DELICIOUS, IT IS SMOKED, HOT TOUCHED, VERY TASTY AND SO
GOOD THAT IT CAN COMPETE, AND FOR SURE WIN, THE BEST EXISTING BAR B.Q. SAUCES IN TIlE MARKETS.
4) OUR GARLIC SAUCE. THE SECRET OF THIS SAUCE IS THE SPLENDID FRESH NATURAL GARLIC THAT WE USE PLUS
THE OTHER TASTY INGREDIENTS AND MORE THAN ANYTHING IS THE EXCELLENT FINE DRY WIIITE WINE WE
PUT TO MAKE IT.
5) THE RECIPE OF THE FLOUR MIX WITH THE CONDIMENTS AND SPICES FOR TIlE BREADING WE PREPARE TO
BREAD THE SEA FOOD IS SO RICH AND SPECIAL, THlAT DOUBLES THE RICH FLAVOR OF ALL BREADED SEA FOOD.
(IF YOU COOK THIS RECIPE OF MIX FLOUR ITBECOMES A DELICIOUS BISCUIT).
6) NOW, ABOUT THE DRINKS, IS THE SANGRIA RECIPE THAT MANY WOMEN WHO TASTE IT CONGRATULATE US.
7) OTHER REVOLUTIONARY SECRET INVENTION IS THE RECIPE FOR THE PINA COLADA WHICH WE MAKE WITH PURE
FRESH COCONUT MILK AND ONLY FROM BLACK-EYE COCONUTS, AND NOT CANNED LIKE TIlEY ARE DOING
EVERYWHERE ELSE.
8) GREAT INVENTION WE ARE CONSIDERING TIlE SECRET OF THE TECNOLOGY NOT ONLY 11OW TO KNOW,
DISTINGUISH, PICK AND BUY, NOT ONLY VERY FRESH! SEA FOOD, BUT ALSO 1HOW TO MAINTAIN TIlE SEA FOOD
VERY FRESH TILL THE MOMENT WE ARE READY TO SERVE IT.
9) VERY LUCKY AND AFORTUNATE WE CONSIDER THE CASCADE FOR BEING THE ONLY ONE IN PANAMA BESIDES
THE CHURCH'S TEXAS FRIED CHICKEN FRANCHISE WHICH HAS THE PERMIT TO HAVE THE MARVELOUS AND FANTASTIC FRYING MACHINE TO FRY TIlE SEA FOOD WHICH CONTINUOSLY IS FILTERING TIlE OIL, AND FOR THIS REASON IN THE FIRST FRYING AND IN EVERY OTIlER FRYING, TIlE OIL IS CLEAR LIKE A CRYSTAL AND BRIGHT LIKE GOLD. THE TRUTH IS THAT THE CASCADE OWNING THIS MIRACLOUS MACHINE IS DUE THANKS TO HER PARTNER WORLD WIDE KNOWN CHURCH'S TEXAS FRIED CHICKEN FRANCIZE BECAUSE THIS MACHINES WAS INVENTED, PATENTED AND USED EXCLUSIVELY BY THEIR OWN FRANCHISE STORES AND NEVER WAS SOLD, BUT SINCE NOW, THE CASCADE RESTAURANT IS PARTNER WITH THE CHURCH'S TEXAS FRIED CHICKEN
THEY GAVE THE PERMIT TO THE CASCADE TO USE THIS GREAT UNIC INVENTION OF THE FRYING MACHINE
WHICH MAINTAINS ALWAYS THE OIL CLEAN, CLEAR AND PURE.
BECAUSE, IF THE CASCADE DID NOT HAVE THIS SPECIAL MACHINE, IT WOULD BE IMPOSSIBLE FOR THE CASCADE TO PRODUCE AND PREPARE THIS QUANTITY AND THIS QUALITY OF BREADED SEA FOOD THAT WE ARE
SERVING NOW.
10) THE CASCADE IS DISTINGUISHING BESIDES BEING THE BIGGEST RESTAURANT IN PANAMA AND ALL CENTRAL
AMERICA, FOR ITS MENU WHICH IS SO BIG THAT BETWEEN SIMPLE PLAIN PLATES AND THE COMBINATION PLATES THAT WE OFFER THERE COULD BE SEATED 572 AT TIlE SAME TIME AND ALL OF THEM EAT DIFFERENT PLATES WITHOUT TWO PERSONS HAVING EXACTLY THE SAME KIND OF PLATES. AND FARTHER MORE FOR BEING ABLE TO SERVE QUICKER AND FASTER THAN THOSE ALA CART RESTAURANTS THAT HAVE A VERY SMALL AND REDUCED MENU AND SMALL LITTLE DINING ROOMS. AND WE ALL OWE IT TO OUR INVENTIONS, SECRETS,
TECHNOLOGIES, MODERN AND RIGHT EQUIPMENT AND QUALIFIED CAPABLE AND WELL TRAINED PERSONNEL.
11- WE LOVE YOUR COMPLEMENTS, BUT WE NEED YOUR COMPLAINTS TOO (SO WE CAN CORRECT OURSELVES) THAT
IS WHY IF YOU SEE SOMETHING YOU LIKE HERE PLEASE TELL YOUR FRIENDS AND ALSO TELL US SO WE CAN
KEEP IT UP AND TRY TO BETTER IT IF POSSIBLE.
12- NOW, IF THERE WERE SOMETHING YOU DID NOT LIKE ABOUT OUR PLATES OF FOOD OR ABOUT ANYTHING ELSE,
PLEASE LET US KNOW AT ONCE.
13- OR IF YOU DID NOT LIKE THE SERVICE THE WAITRESSES GAVE YOU, BECAUSE SHE WAS SLOW, RUSTIC,
INCULT, INATTENTIVE, IMPOLITE,RUDE, INDIFFERENT, MAKING BAD FACES, ENBITTERED, ACTING LIKE A DESPOT, HAD A BAD TEMPER, OR lF SHE WAS NOT SMILING (BECAUSE THE SMILE HERE IS PART OF OUR SERVICE), WE WILL APPRECIATE VERY MUCH IF YOU TELL US IN PERSON BY INFORMING THlE SUPERVISOR OR THE CASiHIER OR BY DROPING US A NOTE IN OUR SUGGESTION AND COMPLAINTS BOX WHICH IS NEXT TO THE CASHIER OR
BY WRITING IT IN THE BACK OF YOUR TICKET BILL OR BY CALLING US TO THE TELEPHONE 62 -1297.
14- AND BY INFORMING US WHAT NUMBER YOUR TABLE HAD, OR NAME OF THE WAITRESS OR TIlE NUMBER SIIE
HAD ON HER BUTTON PIN ON HER BLOUSE, THAT WAY WE KNOW WHO WAS YOUR WAITRESS BECAUSE THAT
WAY WILL HELP US TO CHANGE OR CORRCT ouRSELVES AND WE WILJ. OWE IT AL TO YOU.




AiAAiG5iiil AEIN

A) ESPECIALIDAD DE LA CASA: MARISCO MIXTO, PAGINA N29, PLATO #54.
* HOUSE'S SPECIALTY: MIXTED SEA FOOD, PAGE N99, PLATE #54.
B) SUGERENCIAS DE LA CASA: CARNE MIXTA, PAGINA N210, PLATO #71.
* HOUSE'S SUGGESTION: PLATER OF MIXTED MEATS, PAGE N10, PLATE #71.
C) RECOMENDACION DEL CHEF: FILETE DE RES Y CAMARONCITOS, PAGINA N-9, PLATO #49.
* CHEF'S RECOMMENDATION: STEAK AND SHRIMPS (FILLET OF BEEF TENDER-LOIN AND LIGHT BREADED YOUNG
TENDER SHRIMPS, PAGE N#9, PLATE #49.
D) PLATO DE LA CASA: TRIPLE BABY CHURRASCO, PAGINA N-7, PLATO #13.
* HOUSE'S PLATE: TRIPLE BABY RIB STEAK, PAGE N17, PLATE #13.
E) EL MISTER PLATO DE LA CASCADA: COSTILLITAS DE PUERCO CON SALSA DE BER B.Q. PAGINA N", PLATO #22.
* THE CASCADE'S MISTER PLATE: BAR B.Q. SPARE RIBS, PAGE N7, PLATE #22.
F) PLATO QUE MAS SE VENDE AQUI: CAMARONCITOS APANADOS, PAGINA N28, PLATO #40.
* PLATE THAT SELLS THE MOST HERE: SMALL YOUG TENDER LIGHT BREADED SHRIMPS, PAGE N28, PLATE #40.
G) PLATO QUE MAS PORCION TIENE: EL SUPER PLATO, O EL SUPER COMBINACION, PAGINA N29, PLATO #52-53.
* PLATE THAT HAS THE MOST PORTION: THE SUPER PLATE, OR THE SUPER COMBINATION, PAG. NF9, PLATE #52-53.
H) PLATO QUE MAS PREFIEREN LOS HOMBRES DE PANAMA: CORVINA ENTERA A LA PLACHA, PAGINA N28, PLATO #36
* PLATE PREFERED BY MOST PANAMANIAN MEN: WHOLE CORVINA FISH ON THE GRILL, PAGE N98, PLATE #36.
I) PLATO QUE MAS PREFIEREN LAS DAMAS DE PANAMA: CARNE TIERNA ASADA AL CARBON PAGINA N27, PLATO #14.
* PLATE PREFERED BY MOST PANAMANIAN WOMEN: CHARCOAL ROAST BROIL TENDER BEEF, PAGE N7, PLATE #14.
J) PLATO QUE LA MAYORIA DE LOS TURISTAS PREFIEREN: FILETE MIGNON, PAGINA N210, PLATO #63.
* PLATE PREFERED BY MOST TOURISTS: FILLET MIGNON, PAGE N910, PLATE #63.
K) PLATO DE OCACIONES ESPECIALES: COLAS DE LANGOSTA EN MANTEQUILLA, PAGINA N910, PLATO #76.
* SPECIAL OCATION'S PLATE: LOBSTER TAILS INBUTTER, PAGE N10, PLATE #76.
L) PLATO MAS POPULAR EN PANAMA Y A LA VEZ PLATO DE LUJO: LANGOSTINOS, PAGINA N210, PLATO #65.
* MOST POPULAR PLATE IN PANAMA, LUXURY PLATE AT THE SAME TIME: JUMBO SHRIMPS, PAGE N910, PLATE #65.
M) PLATO POR EL QUE ALGUNAS PERSONAS VIENEN ESPECIALMENTE, Y A VECES DE LEJOS: PAREJA ENAMORADA
(COLAS DE LANGOSTA Y FILETE MIGNON), PAGINA 10, PLATO #78.
* PLATE THAT SOME PEOPLE COME SPECIALLY FOR, AND SOME TIMES FROM FAR AWAY: LOVING COUPLE (LOBSTER
TAILS AND FILLET MIGNON), PAGE N10, PLATE #78.
N) PLATO TIPICO LATINO FAMOSO: LA PAELLA MARINERA, PAGINA N29, PLATO #59.
* FAMOUS LATIN TIPICAL PLATE: PAELLA OF THE SEA,(MARINE TYPE, PAGE N99, PLATE #59.
O) PLATO MAS JUGOSO CON SUFICIENTE SALSA: BISTEC PICADO, PAGINA N17, PLATO #18.
* JUICIEST PLATE WITH ENOUGH SAUCE: PEPPER STEAK PLATE, PAGE N-7, PLATE #18.
P) EL REY DE LOS PLATOS DE LAS CARNES AHUMADAS: CHULETA AHUMADA, PAGINA N97, PLATO #24.
* KING'S PLATE OF ALL SMOKED MEATS: SMOKED PORK CHOPS, PAGE N-7, PLATE #24.
Q) PARA LOS QUE AMAN MARISCOS ESTILO FRANCES: DELICIAS DEL MAR, PAGINA N210, PLATO #79.
* FOR THOSE SHO LOVE SEA FOOD FRENCH STYLE: DELIGHTS OF THE SEA, PAGE N210, PLATE # 79.
R) PLATO DE GUSTOS VARIADOS: MAR Y TIERRA, PAGINA N910, PLATO #72.
* PLATE OF VARIETY OF CHOICES: SEA AND LAND, PAGE N010, PLATTE #72.
S) LOS QUE AMAN PLATOS DE MARISCOS DE VERDAD: SIEMPRE ORDENAN OSTIONES, PAGINA N28, PLATO #42.
* THOSE WHO TRULY LOVE SEA FOOD: ALWAYS ORDER OYSTERS, PAGE N'8, PLATE #42.
T) LOS QUE TIENEN GRAN SALUDABLE APETITO Y AMAN LOS PLATOS DE BAR B.Q.:. COSTILLITAS Y POLLO, PAGINA
N29, PLATO #48.
* THOSE WHO HAVE GREAT HEALTHY APPETITE AND LOVE BAR B.Q.: RIBS AND CHICKEN, PAGE N9, PLATE #48.
U) LOS QUE ESTAN A DIETA: PREFIEREN ENSALADA ENCEVICHADA, PAGINA N'6, PLATO #9
* THOSE WHO ARE ON DIET: PREFER SALAD ALA CEVICHE, PAGE N'6, PLATE #9.
V) BEBIDA QUE ES LA ESPECIALIDAD DE LA CASCADA: LA EXOTICA PINA COLADA, PAGINA N211, BEBIDA #131.
* DRINK THAT IS THE SPECIALTY OF THE CASCADE: THE EXOTIC PIRA COLADA, PAGE N11, DRINK #131.
W) BEBIDA QUE ES LA ESPECIALIDAD DE LA CASA: EL EXOTICO FRUIT PUNCH, PAGINA N211, BEBIDA #132.
* DRINK THAT IS THE SPECIALTY OF THE HOUSE: THE EXOTIC FRUIT PUNCH, PAGE Nll, DRINK #132.
X) BEBIDA IDEAL PARA SUS INVITADOS: JARRA DE SANGRIA QUE LES GUSTA TANTO A LAS DAMAS, PAGINA N211,
BEBIDA #120.
* IDEAL DRINK FOR YOUR GUESTS: PITCHER OF SANGRIA WHICH THE LADIES LIKE SO MUCH, PAGE N'1l, DRINK
#120.
Y) ESPECIALIDAD DEL POSTRE DE LA CASCADA: PUROPASTEL DE MANZANA, PAGINA N_11, POSTRE #83.
* DESSERT SPECIALTY OF THE CASCADE: PURE HOMEMADE APPLE PIE, PAGE N11, DESSERT #83.
CUANDO ESTE RESTAURANTE ESTE CERRADO Y QUIERE ALGO PARECIDO VAYAN AL RESTAURANTE PARRILLADA
VIA ARGENTINA (LA CASA DE LAS COSTILLAS), VEA PAGINA N212, PARRAFO #D.
* WHEN THIS RESTAURANT IS CLOSED AND YOU WANT SOMETHING LIKE THIS, GO TO RESTAURANT PARRILLADA VIA ARGENTINA (THE HOUSE OF BAR B.Q. SPARE RIBS), LOOK PAGE N12, PARRAGRAPH #D.
SI QUIERE LLAMAR A LA SALONERA CADA VEZ QUE LA NECESITE EN SU MESA POR NUESTRO SISTEMA
AUTOMATICO, POR FAVOR MIRE PAGINA N913, PARRAFO #19.
* IF YOU WANT TO CALL YOUR WAITRESS EVERY TIME YOU NEED HER ON YOUR TABLE WITH OUR AUTOMATIC SYSTEM, PLEASE LOOK PAGE N214, PARAGRAPH #19.

PAGE 5

PAGINA 5




PAGINA 6 PAGE 6
AHORA A PESAR DE QUE SOMOS MUY FAMOSOS EN NUESTROS MARISCOS FRESCOS, VENDEMOS TAMBIEN TANTA CARNE A LA PARRILLA AL CARBON CON CHIMY CURRY, COMO LA DEL MARISCO.
POR ESO PIDA CARNE 0 PIDA MARISCOS 0 PIDA COMBINACION DE AMBAS Y DESCUBRA USTED MISMO Y COMPLAZCA SU CURIOSIDAD PORQUE EN ESTE RESTAURANTE, LA CASCADA, VIENE MAS GENTE QUE CUALQUIER OTRO RESTAURANTE Y PREPARAMOS Y VENDEMOS MAS MARISCOS Y MAS CARNES QUE CUALQUIER OTRO RESTAURANTE A LA CARTA EN PANAMA.
* NOW EVEN SO WE ARE VERY FAMOUS IN FRESH SEA FOOD, ALSO WE ARE SELLING SO MUCH MEAT ON THE CHARCOAL BROILLER AS MUCH AS WE SELL SEAFOOD.

FOR THAT REASON ORDER MEAT OR SEA YOURSELF AND SATISFY YOUR CURIOSITY. ANY OTHER RESTAURANT IN WHICH WE ALACART RESTAURANT Y PANAMA,

FOOD OR ORDER COMBINATION OF BOTH OF THEM AND DISCOVER FOR WHY IN THIS RESTAURANT THE CASCADE, COME MORE PEOPLE THAN PREPAIR AND SELL MORE MEATS AND SEA FOOD THAN ANY OTHER

Si estis curioso de saber que condiciones,
ponemos para comprar nuestras carnes,
mire pdgina-N213 pArrit~foW#~i

APERTIVS0Y OCAILO

ffyondawe i isW bly whbt hdibA, R
we put to bu our meats,
1TO A4gi 'bAT, M o ja J(

1) CEVICHE DE CORVINA (TENEMS E$ IS
RECETA, POR 10- E mUy
FRESCO, MUY .Bm >'M c
(CUBITOS Y FR ,CEBO
LLA, APIO DC 0
DO EN JUG O kMAL).

*

ECEVICH4dlIlr YVMETZ 3HMH81MMISI 0 TJ
SAME RECIPE fT TI V SALD FORiHOSW WARE. OWND ~ETK OER
~IS VERz'oC uUy uv~,E OF FRESH VEGETABLES SHREDED OF CRISPY
15 VERY RHVER GOOD, AND EXCEI NT LETTUGBL SALCES HOF BIG RIPE TOMATO7kES, SLICE OF
WIHE ON E RCUCB E. GREEN fGU ONIONS- RINGS AND PURE
WITH. .....7 VEGETABLE OIL.
COOKED IN REAL NAT LN [ VEGE- OL
SAL 2.00
2) ALMEJAS COCIDA 9VA1_ I 4*A oI'siSA DE AJILLO (16 A 24 ONZAS DE ALMEJAS CS 0A1:31N0 '2' k SUS CONCHAS YSER!CpO JILASA AO LARGE SALAD 3.00
PAN DE AJO). Y ,
:N 19) ENSALAliA NC tVIGHAA H'ECHA t'Y 11
CLAMS COOKED IN STEA I AND RETO-HED SAADALACEVICHEIADEO A 14..
EAI AtE S6 V4N'-4 2 NCESOP' A MS~
COOKfEDIN 6THESHELLS APS CB H..TP LTSUINSPR OSQEN INNMT

3) PLATO PARA PICAR CALAMARC1 I 1A E~A+" N 'C "' i ~AR IMA A
DE FRESCO CALAMARCITOS CO TAl S N E.) R PAN .,BROSA aPARA .LQO I N U HA S ANA$
DITAS Y MUY LIVIANAMENTE ARvO O I OD
SERVIDOS CON SALSA TARTARA. ESALA AN
PLATE FOR EVERY OiAGAPR
MARY) OF 11 TO 13 OUNCES OF FR H SMALL SQUID THOS O A NOT YUGR1 4OF ROAST
(CALAMARY) SLICED 1,IK ,F~NH PQAOS:
AND FRIED AND SERVED A1 JA.J ? 4. o
4) PLATO PARA PICAR (OSTIONES FRESCOS APANADOS)
DE 11 A 13tINSilk$ A&NAME ilEOARANADIPS SMS O 8
FRITOS SERVIDOS CON SALSA TARTAR A l* R T
1 !FIAAWE,(*fitgqEVEEXY T:QrMR{ If4WE F34 IGK (RRED .O (
FRESH OYSTERS) OF 11 TO 13 OUNCES OF DAILY ,i Th4 7
FRESH CATCIA#WO4 V g [ EW'BREADE: ~ ANR 1EOERRMAASOLMENEJ ARRA eNA AONMSNTMMENORES-bRE 9
FRIED SERVED WITH TARTAR SAUCE. ANOS, HAMBURGUESA DE PURA FRESCA CARNE DE
4 oI IAo ~ RI E:N N:IAECUHTOSTADR IA IPLANCHNGcQN
_l__._3.50 JAPITAS-K__(_A XE)_CCEHICAD :
(NOTA: ESTE PLATO NO SE VENDE A LOS ADULTOS 5) PLATO PAR ){ Y.ygA 1QEJ)D SUt SI TINITE:S iMKkISOMORECISIN ~LE 'Y
ONZAS DE PE6UENOS ll LOAM-RQN CUS U SINCOCA COLA)., .
LIVIANAMENTE APANADOS FRITOS Y SERVIDOS CON
SALSA TARTARA..IV, A 3 ,H AV H RJqU lyUPR Fl l 3 CIREN:MI/T -D & 1RifRE
i tMck .f'NFA GPUTR F FLEANIEAZON
* PLATE FOR EVERY ONE TO HAVE A PICK (SHIRIMPS) GRILL TOASTED MILK BREAD WITH FRENCH FRIES,
,0-* 4 E 14m Ngg Qpe AgesfT eAILj TEpERL SIN5&GEI / Rd,(LV~R~~ W4&LMOkCOGIJEIAE LAND
LE SHIMPVERY LIGHT BREADED AND FRIED SMALL COKE. A A,0
.50
4.00
DF T M no oiSCOGUVANPO: ETERETSTAURANWE, JE8TMf(9ERRAO (Y 6) PLATOS PARA PIC AllWh ONZAirs ',UIREDUGO PARECIDOMAY MIRAJEAPAGINA
DE TRES DIFERENTES MAIlkSCOS EtUENOS TIER- N212 PARRAFO #D.
-NOS-CAMAIIONGITO~,-GALAMARE~ EBN-REANADITAr_kE ag- gg Q S U YJ,,19%4AENF ,AA AM EMTM RS RWOI UOHGAN~z WANT
, ESYA SS T'ES RANfLIK ETHISMEG'OM RAGE
V A,%fl? \19 R 1 RPFOOD tV\44! 2"4 Z-- '3-;-4 *
ORI O2. LINCTES FZHIREEDfIEEERENZ'AhnROOD-- qirfotei nstnna iep~gin41 pberef4Bx---

At ~ ~ WM4 (py SQUMsg4V@-jy Al20 5 iuetnrs r? n~ttul, skife pAgi IhmD2Aphka r#C' )I
AAU
[N INGSW 61 S ~S UYS~TERS, VERY LIGHT 1 ~ldfcIle@~MiodeSIAE~ehdd$ich}g.MZ~#ati f
* If youi #N 4hpufid)A0Thtlk Eg9 kr~piJKdp3i6.,H

I ENSALADA/PAhRA LOS -QUE VA E IAS 9 (AMAN\TESODE- LOS VEGETABLE FRESCOS YL NATURALES.
FRAGILES LECHUGAS PICADAS, REBANADAS DE -GRANDES2 Y- MADUROS ETOMATESi iEANADAS/ DE( VERDES PEPINOS, SOR'IJAS:DY 'CON
PURO ACEITE DE VEGETALES.

parragraph #A.

a --, --- -.-- -.-




PAGINA 7 PAGE 7
AHORA ADEMAS QUE SABEMOS, CONOCEMOS, DISTINGUIMOS, ESCOGEMOS Y COMPRAMOS SOLO MARISCOS FRESCOS; TAMBIEN DISTINGUIMOS, CONOCEMOS, ESCOGEMOS Y COMPRAMOS CARNES SOLAMENTE FRESCAS, SANAS, TIERNAS, SUAVES Y NUNCA CARNES DURAS O VIEJAS.
POR ESO LES CONFIRMAMOS QUE LAS CARNES AQUI EN LA CASCADA, SON TAN ESCOGIDAS QUE SIEMPRE SON MAS TIERNAS SUAVES Y JUGOSAS QUE EN CUALQUIER OTRO RESTAURANTE EN PANAMA, SI NO ES ASI, NO LE COBRAMOS.
* NOW NOT ONLY WE RECOGNIZE, WE DISTINCT, WE PICK AND WE BUY VERY FRESH SEA FOOD. BUT ALSO WE DISTINCT, WE RECOGNIZE, WE SELECT AND WE PICK AND WE BUY MEATS WHICH ARE ONLY FRESH HEALTHY, TENDER, SOFT AND NEVER THOUGH OR OLD MEATS.
THAT IS WHY WE ARE CONFIRMING YOU THAT THE MEATS HERE IN THE CASCADE ARE HAND PICKED AND SO SELECTED THAT IS WHY ALWAYS HERE ARE MORE TENDER, SOFT AND JUICY THAN ANY OTHER RESTAURANT IN PANAMA, IF IT IS NOT SO WE WILL NOT CHARGE YOU.

SANS AL ARBO
PANMEI EEFCHAOALBROLE

(Our beef compares with the U.S. good quality and not the U.S. choice the difference is that the U.S. good beef is feeding on natural grass and the U.S. choice is feeding on grain). Look pg.14 p.#9.

CED L CABO
POR CHCIA BRILED

13) CHURRASCO TRIPLE BABY CHURRASCO DE 16 A 18
ONZAS CASI SIN GRASA PERO CON SU POQUITO DE HUESITO ASADO AL CARBON AL TERMINO MEDIO Y MIENTRAS QUE LO ASAMOS PARA DARLE MAS GUSTO Y EXTRA SABOR LO RETOCAMOS CON NUESTRO EXCLUSIVO Y DELICIOSO CHUPA DEDO CHIMY
CHURRY.
* CHURRASCO TRIPLE BABY RIB STEAK 16 TO 18
OUNCES ALMOST HAS NO FAT ONLY A LITTLE BONE CHARCOAL BROILED TO A MEDIUM FINISH AND WHILE WE ARE BROILING IT (TO GIVE EXTRA TASTE AND EXTRA FLAVOR) WE ARE RETOUCHING IT WITH OUR EXCLUSIVE DELICIOUS SPECIAL LIGHT GARLIC
SPICY FINGER LICKING SAUCE CHIMY CHURRY.
4.25
14) CARNE ASADA DE RES, CORTE DE CARNE MUY, MUY
TIERNA, JUGOSA Y SABROSA DE 8 A 10 ONZAS SIN HUESO, SIN GRASAS, SIN MANTECA Y SIN NERVIOS, ASADA AL CARBON, AL MOMENTO QUE LA ORDENES AL TERMINO MEDIO, LA CASA LO RECOMIENDA CON
TODA CONFIANZA.
* ROAST BROILED BEEF SPECIAL CUT, PIECE OF MEAT
VERY TENDER, VERY JUICY, VERY TASTY 8 TO 10 OUNCES WITHOUT BONES, FAT OR NERVES CHARCOAL BROILED THE MOMENT THAT YOU ORDER IT TO THE MEDIUM FINISH THE HOUSE RECOMENDS T1 WITH ALL THE CONFIDENCE THIS QUALITY COMPARES IN TENDERNESS WITH THE AMERICAN U.S.
CHOICE MEAT. (THIS IS A PANAMENIAN DISH).
4.25
15) FILETE DE RES, 3 JUGOSAS REBANADAS DEL VERDADERO CENTRO DEL FILETE 8 A 10 ONZAS ASADO AL CARBON, AL TERMINO MEDIO (USTED SIEMPRE PUEDE CONFIAR QUE ES SUAVE, TIERNO Y JUGOSO).
* BEEF TENDERLOIN FILET, 3 JUICY THICK SLICE FROM THE REAL CENTER OF BEEF TENDERLOIN, 8 TO 10 OUNCES CHARCOAL BROILED TO THE MEDIUM FINISH (REALLY HERE IN PANAMA IS THE ONLY CUT THAT YOU CAN TRUST TO BE SOFT,
TENDER AND JUICY).
4.25
16) DOBLE ORDEN DE FILETE
* DOUBLE ORDER OF BEEF TENDERLOIN
7.75
17) FILETE APANADO: TRES REBANADAS PLANAS DEL
CENTRO DEL FILETE DE RES DE 8 A 10 ONZAS MUY
LIVIANAMENTE APANADAS FRITAS.
* BREADED TENDERLOIN: THREE FLAT SLICES OF 8 TO
10 OUNCES FROM THE CENTER OF BEEF TENDERLOIN VERY LIGHT BREADED AND FRIED.
4.75
18) BISTECK PICADO DE PURAS REBANADITAS DE FILETE DE RES 8 A 10 ONZAS DE CARNE CON PIMIENTOS VERDES Y ROJOS DULCES CEBOLLAS Y TOMATES FRESCOS COCIDOS TODO AL SARTEN CON SALSA ESPECIAL Y SERVIDO SOBRE ARROZ DE EXTRA PRIMERA EN UN GRAN PLATO BANDEJA CON PAPA
ASADA, PAPA FRITA, ENSALADA Y PAN DE AJO.
* PEPPER STEAK 8 TO 10 OUNCES OF PURE BEEF
TENDERLOIN SLICES WITH SWEET GREEN AND RED PEPPERS ALSO WITH ONIONS AND FRESH TOMATOES ALL COOKED IN A FRYING PAN WITH SPECIAL SAUCE SERVED OVER ON EXTRA QUALITY OF RICE IN A PLATTER WITH FRENCH FRIES AND BAKED IDAHO POTATOE SALAD OF SHREDRED LETTUCE SLICES OF TOMATOES AND RAW ONIONS RINGS AND
GARLIC BUTTER BREAD. 475
4.75

19) TRIPLE CHULETA 11 A 13 ONZAS DE CERDO ASADO
AL CARBON (SIEMPRE AQUI LE SERVIMOS SOLO CORTE DEL CENTRO DE LA CHULETA PORQUE VERDADERAMENTE AHI ESTA EL VERDADERO SABOR).
* TRIPLE PORK CHOPS 11 TO 13 OUNCES CHARCOAL
BROILED ALWAYS HERE WE SERVE YOU ONLY FROM THE CENTER OF THE PORK LOIN BECAUSE ONLY
THERE IS THE REAL HEIGHT FLAVOR.
4.25

20) DOBLE ORDEN DE CHULETAS
* DOUBLE ORDER OF PORK CHOPS

21) TRIPLE CHULETA APANADA, lA 13 ONZA SIN MANTECA, LIVIANAMENTE APANADA, FRITA, CON EXTRAS.
* TRIPLE BREADED PORK CHOPS (11 TO 13 OUNCES)
WITHOUT FATLIGHT BREADED AND FRIED AND WITH ALL THE EXTRAS. 4.75
22) COSTILLITAS DE CERDO, MUY TIERNAS Y JUGOSAS
COSTILLITAS DE LECHON 16 A 18 ONZAS, VERDADERA Y ORIGINAL SALSA DE BAR B.Q. LA PREPARACION Y PRESENTACION DE ESTE PLATO, ES ESTILO
EE.UU. Y CON TODAS LAS EXTRAS.
* BAR B.O. YOUNG SPARE RIBS. VERY TENDER AND
JUICY WITH REAL AND ORIGINAL BAR B.Q. SAUCE PREPARED AND PRESENTED THE WAY IS DONE IN U.S.A. AND WITH ALL THE EXTRAS. (16 TO 18 OUNCES).
To know what ribs be buy look page N1I4, parragraph #10. 4.75
23) PARA LOS QUE TIENEN GRAN APETITO, DOBLE ORDEN DE COSTILLITAS AL BAR B.Q.
* FOR THOSE WHO HAVE GREAT APPETITE, DOUBLE ORDER OF BAR B.Q. SPARE RIBS.
7.75
24) TRIPLE CHULETA AHUMADA 8 A 10 ONZAS, SI LE
GUSTA LA CARNE DE CERDO AHUMADA, SE LO RECOMENDAMOS, PORQUE ESTAS CHULETAS AHUMADAS DE LECHONES ESCOJIDOS DE CRIA ESPECIAL, CASI SIN NADA DE MANTECA, ES UNA VERDADERA DELICIA Y ES MAS SABROSA QUE EL MEJOR JAMON DEL
MUNDO.
* TRIPLE HICKORY SMOKE PORK CHOPS (8 TO 10 OUNCES) IF YOU LIKE SMOKED PORK, WE RECOMEND THEM, BECAUSE THIS SPECIAL BROOD OF YOUNG PORK WHICH HAS ALMOST NO FAT AT ALL IS REALLY DELICIOUS BECAUSE TASTE BETTER THAN
THE BEST HAM IN THE WORLD.
4.25

25) DOBLE ORDEN DE CHULETAS AHUMADAS
* DOUBLE ORDER OF SMOKED PORK CHOPS

26) LECHON ASADO 11 A 13 ONZAS DE REBANADAS DE
LECHON CON SU HUESITO, PERO CASI SIN MANTECA; ASADAS AL CARBON AL MOMENTO QUE LA ORDENE, Y MIENTRAS QUE ESTAN ASANDOSE LAS RETOCAMOS CON NUESTRO ESCLUSIVO, DELICIOSO CHUPA DEDO CHIMY CHURRY Y SERVIDO ENCIMA
CON AROS DE CEBOLLA CRUDA.
* ROAST OF YOUNG PORK SLICES 11-13 OUNCES WITH
IT'S BONE CHARCOAL BROILED THE MOMENT THAT YOU ORDER IT AND WHILE IS BROILED WE ARE RETOUCHING IT WITH OUR EXCLUSIVE DELICIOUS LIGHT GARLIC SPICY FINGER LICKING SAUCE (CHIMY CHURRY) AND SERVED COVERED WITH RAW
OF ONIONS RINGS (THIS IS PANAMENIAN DISH)
4.25

27) DOBLE ORDEN DE LECHON
* DOUBLE ORDER OF YOUNG PORK CHARCOAL

7.75

7.75

7.75

I




PAGINA 8
Si estas curioso de saber que condiciones, ponemos para comprar nuestro polio,
mire pbgina N213, pdrrafo #11.

0
(D0

31) POLLO ASADO 1/2 POLLO DE 18 A 20 ONZAS TIERNO,
DORADO Y SABROSO POLLO ASADO, PERO ANTES DE ASARLO LO MARINAMOS EN RECETA ESPECIAL POR CASI 24 HORAS PORQUE SOLO ASI UNO CONSIGUE EL
RICO SABOR DEL POLLO.
* ROAST CHICKEN 1/2 SPRING CHICKEN 18 TO 20
OUNCES TENDER JUICY GOLDEN MARINATED FOR ALMOST 24 HOURS BECAUSE IT IS THE ONLY WAY TO
GET THE HIGH RICH FLAVOR FROM THE CHICKEN.

PAGE 8
If you are curious to know what conditions,
we put to buy our chicken, look page N914, paragraph #11.

38) 1/2 POLLO BAR B.Q. 18 A 20 ONZAS, SI LE GUSTA LA
SALSA DE BAR B.Q. SE LA RECOMENDAMOS PORQUE TENEMOS LA SALSA VERDADERA DE BAR B.Q. Y
BUEN POLLO.
* 1/2 BAR B.Q. CHICKEN 18 TO 20 OUNCES, IF YOU
LIKE BAR B.Q. SAUCE WE RECOMEND IT BECAUSE WE HAVE REAL BAR B.Q. SAUCE AND GOOD
CHICKEN.

4.25 4.75

32) 1/2 POLLO FRITO SIN SER APANADO DE 18 A 20
ONZAS DE POLLO SASONADO Y FRITO HASTA QUE QUEDA DORADITO Y SECO POR FUERA PERO JUGOSO
POR DENTRO Y COSIDO HASTA EL HUESITO.
* 1/2 SPRING CHICKEN 18 TO 20 OUNCES FRIED BUT
NOT BREADED, ONLY SEASONED AND FRIED TILL IT IS GOLDEN, DRY OUTSIDE BUT JUICY INSIDE AND
ALWAYS WELL COOKED TO THE BONE.
4.75

Si estis curioso de saber que condiciones, demandas y exigencias ponemos para comprar
nuestro marisco, mire pdgina N13.

39) POLLO APANADO: 1/2 POLLO DE 18 A 20 ONZAS MUY
LIVIANAMENTE APANADO FRITO PERO ESTA COCIDO CON TAL TECNOLOGIA QUE SIEMPRE ESTA JUGOSO EN EL CENTRO PERO NUNCA, NUNCA, FALLA DE SER
COCIDO SIEMBRE BIEN, HASTA EL HUESITO
* BREADED FRIED CHICKEN: 1/2 SPRING CHICKEN 18 TO 20 OUNCES VERY VERY LIGHT BREADED AND FRIED SOUTHERN STYLE BUT IS COOKED WITH SUCH TECNOLOGY THAT IT IS JUICY IN THE MIDDLE BUT
NEVER FAILED TO BE WELL COOKED TO THE BONE.
4.75

If you are curious to know what conditions, requirements and demands we put to buy our
seafood, look page N'14.

AR~~ISCSFRSO

*LE INFORMAMOS AL MANEJAR EL MARISCO AQUI: 1-SOMOS MUY CIUDADOSOS, 2-SOMOS MUY CONCIENTES, 3TENEMOS LA EXPERIENCIA DE DISTINGUIR Y ESCOGER SIEMPRE EL FRESCO, 4- TENEMOS LA PREPARACION Y LA TECNOLOGIA DE MANTENERLO FRESCO HASTA EL MOMENTO DE SERVIRLO, 5-SIEMPRE ESTAMOS ALERTAS, Y EL DIA QUE NO ENCONTRAMOS PESCADO O MARISCO MUY MUY FRESCO ESTE DIA NO VENDEMOS TAL MARISCO POR ESO USTED PUEDE COMERLO SIEMPRE AQUI CON TODA LA CONFIANZA. TODOS LOS MARISCOS QUE PREPARAMOS FRITOS, LO APANAMOS MUY MUY LIVIANAMENTE Y LO FREIMOS EN ACEITE QUE NO CONTIENE COLESTEROL, TAMBIEN LO FREIMOS EN UNA MAQUINA QUE CONTINUAMENTE ESTA FILTRANDO EL ACEITE POR ESO NUESTRO ACEITE ES SIEMPRE DORADO COMO EL ORO, CLARO COMO EL CRISTAL Y MUY LIMPIO. (NINGUN OTRO RESTAURANTE EN PANAMA LA TIENE), Y PARA SABER PORQUE MIRE PAG.N23, PFO #9.

* WE ARE INFORMING YOU WHEN HANDLING THE SEA FOOD HERE: 1-WE ARE VERY CAREFUL, 2-WE ARE VERY COUNCIOUS, 3-WE HAVE THE EXPERIENCE AND KNOW HOW TO DISTINGUISH AND PICK ONLY THE FRESH, 4-WE HAVE THE PREPARATION AND THE TECNOLOGY TO MAINTAIN THE SEA FOOD FRESH TILL THE MOMENTO WE SERVE IT, 5-WE ARE ALWAYS VERY ALERT ON THE SEA FOOD TO BE VERY FRESH AND THE DAY WE DO NOT FIND SOMETHING VERY FRESH THAT DAY WE DO NOT SELL THAT ARTICLE IN OUR MENU THAT IS WHY YOU MAY EAT IT ALWAYS HERE WITH ALL THE CONFIDANCE.
ALL OUR SEA FOOD THAT IS FRY IS ALWAYS VERY VERY LIGHT BREADED AND FRIED IN NO COLESTEROL OIL AND ALSO WE FRY IN MACHINES WHICH IS CONTINOUSLY FILTERING THE OIL THAT IS WHY OUR OIL IS ALWAYS CRISTAL GOLDEN CLEAR AND CLEAN. IN TIlE FIRST FRYING AND EVERY OTHER FRYING (NO OTHER RESTAURANT
IN PANAMA HAS THIS MACHINE). AND TO KNOW WHY LOOK PAGE N'4, PARAGRAPH #9.

33) PESCADO FRESCO APANADO: FRESCOS FILETITOS DE
CORVINITAS 11 A 13 ONZAS MUY LIVIANAMENTE
APANADOS, FRITOS CON SALSA TARTARA.
* BREADED FISH: FRESH FILLETS OF FLOUNDER 11 TO
13 OUNCES VERY LIGHT BREADED AND FRIED WITH
TARTAR SAUCE.
4.25
34) PESCADO EN MANTEQUILLA: FRESCOS FILETITOS DE
CORVINITAS 11 A 13 ONZAS, A LA PLANCHA CON
MANTEQUILLA Y LIMON.
* BUTTERED FISH: FRESH FILLETS OF FLOUNDER FISH
11 TO 13 OUNCES ON THE GRILL WITH BUTTER AND
LEMON.
4.25
35) PESCADO AL AJILLO: FRESCOS FILETITOS DE CORVINITAS 11 A 13 ONZAS AL AJILLO.
* FISH IN GARLIC SAUCE: FRESH FILLETS OF FLOUNDER FISH 11 TO 13 OUNCES IN GARLIC SAUCE.
4.25
36) PESCADO DE CORVINA ENTERA GRANDE 14 A 18
ONZAS A LA PLANCHA EN MANTEQUILLA Y LIMON.
* BIG WHOLE CORVINA FISH 14 TO 18 OUNCES ON THE
GRILL WITH BUTTER AND LEMON.
4.25
37) CALAMARCITOS FRESCOS: CHIQUITOS BLANDITOS
CALAMARES REBANADOS EN AROS 11 A 13 ONZAS MUY LIVIANAMENTE APANADOS FRITOS CON SALSA
TARTARA.
* FRESH SQUID: SMALL DELICATE CALAMARY 11 TO 13
OUNCES SLICED IN RINGS AND VERY LIGHTLY
BREADED AND FRIED WITH TARTAR SAUCE.
4.25

40) CAMARONCITOS (ES EL PLATO DE LA CASA) FRESCOS
CHIQUITOS Y TIERNITOS 11 A 13 ONZAS MUY LIVIANAMENTE APANADOS FRITOS CON SALSA TARTARA
(RECOMENDACION DEL CHEF).
* SHRIMPS (IS THE HOUSE PLATE) FRESH SMALL AND
TENDER 11 TO 13 OUNCES VERY LIGHT BREADED AND FRIED WITH TARTAR SAUCE (CHEF'S RECOMENDATION).
4.75
41) DOBLE PORCION DE CAMARONCITOS APANADOS
FRITOS.
* DOUBLE PROTION OF SHRIMPS BREADED AND FRIED.
7.75
42) OSTIONES APANADOS MUY FRESCOS, OSTIONES DE
11 A 13 ONZAS MUY LIVIANAMENTE APANADOS
FRITOS CON SALSA TARTARA.

* BREADED OYSTERS VERY FRESH, OYSTERS OF 11 TO
13 OUNCES VERY LIGHT BREADED AND FRIED WITH
TARTAR SAUCE.

4.25

43) OSTIONES EN MANTEQUILLA, MUY FRESCOS OSTIONES 11 A 13 ONZAS, A LA PLANCHA CON MANTEQUILLA Y CON LIMON.
* OYSTERS IN BUTTER VERY FRESH OYSTERS 11 TO 13 OUNCES ON THE GRILL WITH BUTTER AND LEMON.
4.75
44) OSTIONES AL AJILLO: MUY FRESCOS OSTIONES 11 A
13 ONZAS AL AJILLO.
* OYSTERS IN GARLIC SAUCE: VERY FRESH OYSTERS
11 TO 13 OUNCES IN GARLIC SAUCE.
4.75

-i




SK~ ULUGEIAS D COI INAChI (01
* UGETINOFCO.B0 AIO

0D P-- l
ESPIAUKULt UID DE ACAS DEAI D L S
* E ODD US PEILTE

A TOS.

GREAT HEALTHY LOVE BAR B.Q. THIS PLATE. IT 9AR B.Q. SPARE LL PORTION OF I BOTH SERVED
7.75
TEDE RES Y DE FILETE DE ORCION ENTERA ONZAS MUY

LND SHRIMPS: BEEF TENDERLOIN STEAK AND FULL PORTION OF BEEF TENDERLOIN CHARCOAL BROILED 8 TO 10 OUNCES AND PRTION FO LITTLE TENDER SHRIMPS 11 TO 13 VERY LIGHT BREADED AND FRIED.
7.75
Y PESCADO: FILETE DE RES Y PESCADO. 4 ENTERA DE FILETE DE RES DE 8 A 10 ONZAS BON Y PORCION ENTERA DE FILETITOS DE TAS 11 A 13 ONZAS APANADAS FRITAS.
AND FISH: BEEF TENDERLOIN STEAK AND FLOUNDER. FULL PORTION OF BEEF TENDEROILED 8 TO 10 OUNCES AND FULL PORTION ETS OF FLOUNDER FISH 11 TO 13 OUNCES

7.75

DO E

TES: F

SEA

, LITTLE

GREAT
GREAT.

7.75
55) PRODUCTOS DE MAR: (TODO EN MANTEQUILLA) 24 A
26 ONZAS DE FILETITOS DE CORVINITAS, CHIQUITOS Y TIERNOS CAMARONCITOS, PEQUENOS Y BLANDITOS CALAMARCITOS, EXTRA FRESCOS OSTIONES, Y
DECORADO CON ALMEJAS EN SUS CONCHAS.
* SEA PRODUCTS: (ALL IN BUTTER) 24 TO 26 OUNCES
FILLET OF FLOUNDER FISH, SMALL TENDER SHRIMPS, LITTLE DELICATE SQUIDS, EXTRA FRESH OYSTERS, AND DECORATED WITH STEAMED CLAMS
IN THEIR SHELL.
7.75
56) DOBLE PORCION DE PRODUCTOS DE MAR: EN MANTEQUILLA SERVIDO EN UN GRAN PLATO BANDEJA.
* DOUBLE PORTION OF SEA PRODUCTS IN BUTTER
SERVED IN ONE GREAT BIG PLATTER.
13.75

FISH:.--FULL fPS 11 TO AND FRIED ;H 11 TO ND FRIED.

13 OUP

tFI
VERY
7.75

52) SUPER COMBINACION (A SU GUSTO) HAGA LA
SUYA, POR ESO LEA EL MENU CON CALMA, RELAJESE UN POCO, PREGUNTE A SU PERSONA Y CONSULTE A SU GUSTO, CUAL DE LOS PLATOS LE GUSTA MAS.
ESCOJA DOS PLATOS DIFERENTES QUE CUESTEN DE 4.25 HASTA 4.75 CADA UNO, Y SE LO SERVIMOS
AMBOS EN UN SOLO GRAN PLATO POR 7.75.
(NOTA: SI EN LA COMBINACION QUE QUIERE HAY ALGUN PLATO QUE CUESTE MAS DE 4.75, ENTONCES ESTA COMBINACION LE CUESTA LO QUE SUMAN LOS
PLATOS DOS JUNTOS MENOS UN BALBOA.)
* SUPER COMBINATION (AT YOUR CHOICE) NOW YOU
MAKE YOUR OWN COMBINATION, THAT IS WHY YOU SHOULD READ THE MENU BY TAKING YOUR TIME, RELAX A LITTLE AND ASK YOURSELF AND CONSULT YOUR TASTE WHICH TWO DIFERENT PLATES YOU LIKE MOST THAT COST FROM 4.25 UP TO 4.75 AND WE WILL SERVE THEM BOTH FOR YOU ON ONE
GREAT BIG PLATTER FOR ONLY 7.75
(NOTE: IF THE COMBINATION YOU WANT TO MAKE, IF THERE IS ANY PLATE FOR MORE THAN 4.75, THEN THAT COMBINATION WILL COST THE AMOUNT ADDED
OF BOTH PLATES LESS ONE DOLLAR.)
53) SUPER PLATO: USTED ESCOJA DE 4.25 0 MAS HASTA
EL COSTO DE 4.75 Y SE LO SERVIMOS DOBLE EN UN
GRAN PLATO BANDEPA POR 7.75
(NOTA: AHORA POR EL CAPRICHOSO SUPER PLATO, SI EL PLATO QUE LE GUSTA MAS, ES UNO QUE CUESTA MAS DE 4.75 ENTONCES LE COSTARA DOS
VECES SU VALOR MENOS UN BALBOA).
* SUPER PLATTER: YOU PICK ANY PLATE OF 4.25 UP
TO 4.75 THAT YOU LIKE THE MOST AND WE WILL SERVE IT TO YOU DOUBLE IN ONE GREAT BIG SUPER
PLATTER FOR ONLY 7.75
(NOTE: NOW, FOR THE FANCY SUPER PLATE, IS THE PLATE THAT YOU LIKE THE MOST HAPPENS TO COST MORE THAN 4.75, THEN IT WILL COST YOU TWICE
ITS VALUE LESS ONE DOLLAR).

* FISHERMAN'S PLATE: (ALL IN GARLIC SAUCE) 24 TO
26 OUNCES FILLETS OF FLOUNDER FISH, SMALL TENDER SHRIMPS, LITTLE DELICATE SQUIDS (CALAMARY), EXTRA FRESH OYSTERS AND DECORATED
WITH LIVE STEAMED CLAMS IN THEIS SHELLS.
7.75
58) DOBLE PORCION DE PLATO DE PESCADOR AL AJILLO
EN UN SOLO PLATO BANDEJA.
* DOUBLE PORTION OF FISHERMAN'S PLATE IN
GARLIC SAUCE SERVED IN ONE GREAT BIG PLATTER.
13.75
59) PAELLA MARINERA ESTILO CASCADA: MAS DE UNA
LIBRA Y MEDIA DE PURO MARISCO FRESCO DE CAMARONCITOS, CALAMARES, OSTIONES, FILETE DE CORVINA AL SARTEN SOBRE ARROZ ESPECIAL DE PRIMERA Y DECORADO CON ALMEJAS EN SUS CONCHAS COCIDAS VIVAS AL VAPOR Y RETOCADAS
CON SALSA AL AJILLO.
* MARINE PAELLA CASCADA STYLE: MORE THAN ONE
POUND AND A HALF OF PURE FRESH SEA FOOD WITH SHRIMPS, OYSTERS, SQUIDS, FILLET OF FLOUNDER FISH ALL COOKED IN A FRYPAN OVER SPECIAL RICE AND DECORATED WITH LIVE STEAMED COOKED CLAMS IN THEIR SHELLS AND RETOUCHED WITH
GARLIC SAUCE.
7.75
SI LE INTERESA SABER QUE CONDICIONES PONEMOS PARA COMPRAR MARISCOS 0 CARNES, POR FAVOR
LEA PAGINA 13.
* IF YOU ARE INTERESTED IN KNOWING WHAT
CONDITIONS WE PUT IN BUYING SEA FOODS OR
MEATS, PLEASE READ PAGE 14.




PAGINA 10
*5UMO HRMP, FILE MGNO N LBTR.AL
63) FILETE MIGNON 3 REBANADAS DEL CENTRO DEL 73) LA PAREJA CASADA: POR
FILETE DE 8 A 10 ONZAS AL CARBON, ENCIMA TRES MIGNON 8 A 10 ONZAS DE REBANADAS DE TOCINO Y HONGOS EN REBANADAS CARBON CON 3 REBANAD
EN CREMA BLANCA AL VINO SERVIDO SOBRE PAN DE EN CREMA BLANCA AL VI LECHE TOSTADO CON AJO Y MANTEQUILLA. TOSTADO CON AJO Y M
ENTERA DE LANGOSTINOS
* FILLET MIGNON 3 THICK SLICES 8 TO 10 OUNCES MIUY LIVIANAMENTE APAN FROM THE MIDDLE OF BEEF TENDERLOIN, CHAR- TARTAR AMBAS PORCIONE
COAL BROILED WITH 3 SLICES OF BACON, SLICES OF PLATO BANDEJA.
MUSHROOMS IN WHITE CREAM WINE SAUCE SERVED
OVER TOASTED GARLIC BUTTER BREAD. THE MARIED COUPLE: (
6.25 OTHER ORDER OF OUR M
PERSON) FULL PORTION O1
64) DOBLE PORCION DE FILETE MIGNON (MAS DE UNA 10 OUNCES CHARCOAL BR(
LIBRA) DE 6 REBANADAS CON TODAS LAS EXTRAS. OF JUMBO SHRIMPS 8 TO BREADED AND FRIED WIT
* DOUBLE PORTION FILLET MIGNON (MORE THAN ONE BOTH PORTIONS IN ONE BIG J
POUND) OF 6 CENTER SLICED WITH ALL THE
EXTRAS. 74) LA PAREJA UNIDA ES LO
11.75 OUE LOS CAMARONES S(

65) LANGOSTINOS APANADOS 8 A 10 ONZAS MUY MUY
LIVIANAMENTE APANADOS FRITOS (LA CASA SUGIERE Y RECOMIENDA ESTE ESTILO ENTRE LOS TRES
ESTILOS DE LANGOSTINOS QUE TENEMOS AQUI).
* BREADED JUMBO SHRIMPS 8 TO 10 OUNCES JUMBO
SHRIMPS VERY VERY LIGHT BREADED AND DEEP FRIED IN NO COLESTEROL OIL (THE HOUSE SUGESTS AND RECOMENDS THIS PLATE BETWEEN THE THREE
STYLES OF JUMBO SHRIMPS THAT WE HAVE HERE).
7.75
66)POR DOBLE PORCION DE LANGOSTINOS APANADOS
FRITOS MAS DE UNA LIBRA CON SALSA TARTARA
(SERVIDO EN UN GRAN PLATO BANDEJA PLATO).
* FOR DOUBLE PORTION OF JUMBO SHRIMPS MORE
THAN ONE POUND BREADED AND FRIED WITH
TARTAR SAUCE (SERVED IN ON BIG PLATTER).
13.75
67) LANGOSTINOS EN MANTEOUILLA 8 A 10 ONZAS.
* JUMBO SHRIMPS IN BUTTER 8 TO 10 OUNCES.
7.75
68) DOBLE PORCION DE LANGOSTINOS EN MANTEQUILLA, MAS DE UNA LIBRA SIN CASCARA.
* DOUBLE PORTION OF JUMBO SHRIMPS IN BUTTER,
MORE THAN ONE POUND WITHOUT SHELLS.
13.75
69) LANGOSTINOS AL AJILLO 8 A 10 ONZAS.
* JUMBO SHRIMPS IN GARLIC SAUCE 8 TO 10 OUNCES.
7.75
70) DOBLE PORCION DE LANGOSTINOS AL AJILLO MAS
DE UNA LIBRA SIN CASCARA.
* DOUBLE PORTION OF JUMBO SHRIMPS IN GARLIC
SAUCE MORE THAN ONE POUND WITHOUT SHELLS.
13.75
~E~fI~ LATTERS FIVEW 1I OE) AIDNk4h
71) PARRILLADA CARNES MIXTAS 1/4 POLLO ASADO UNA
REBANADA DE LECHON AL CARBON UNA CHULETA
AHUMADA A LA PLANCHA Y UN PEDAZO DE CARNE TIERNA Y JUGOSA AL CARBON Y UNA COSTILLITA
CON SALSA BAR B.Q.
* BIG PLATTER OF MIX MEATS 1/4 OF ROAST SPRING
CHICKEN, ONE SLICE OF YOUNG PORK CHARCOAL BROILED, ONE GRILL SMOKED PORK CHOP A PIECE OF TENDER JUICY BEEF CHARCOAL AND ONE BAR B.Q. SPARE RIB. 7.75
72) PARRILLADAS MAR Y TIERRA: UN PEDAZO DE CARNE TIERNA DE RES AL CARBON, UNA CHULETA AHUMADA A LA PLANCHA, UNA COSTILLITA CON SALSA BAR B.Q. FILETITOS DE CORVINITAS APANADAS FRITAS Y CAMARONCITOS APANADOS FRITOS CON
TODAS LAS EXTRAS Y SALSA TARTARA.
* PLATER OF SEA AND LAND: ONE PIECE OF TENDER
JUICY BEEF CHARCOAL BROILED, ONE SMOKE PORK CHOP FROM THE GRILL, ONE BAR B.Q. SPARE RIB FILLETS OF FLOUNDER FISH, AND TENDER YOUNG SHRIMPS BOTH BREADED AND FRIED WITH ALL TIHE
TRIMMINGS AND TARTAR SAUCE.
7.75

FAGE 10

CION ENTERA DE FILETE L CENTRO DEL FILETE AL AS DE TOCINO Y HONGOS NO SOBRE PAN DE LECHE [ANTEQUILLA. Y PORCION FRESCOS DE 8 A 10 ONZAS NADOS FRITOS CON SALSA ES SERVIDAS EN UN GRAN
THIS ORDER AND EVERY fENU IS ALWAYS FOR ONE F FILLET MIGNON OF 8 TO OILED, AND FULL PORTION 9 10 OUNCES VERY LIGHT H TARTAR SAUCE SERVED PLATTER.12.75
12.75
MISMO QUE EL #73 SOLO )N CHIOUITOS PERO MAS

CANTIDAD.
* THE UNITED COUPLE IS THE SAME AS THE #73 ONLY
THE SHRIMPS ARE SMALL BUT MORE QUANTITY.
9.75
75) LA PAREJA DE MAR: LANGOSTINOS 8 A 10 ONZAS Y
FILETITOS DE CORVINITAS 11 A 13 ONZAS AMBOS MUY LIVIANAMENTE APANADOS, FRITOS CON SALSA
TARTARA SERVIDO EN UN GRAN PLATO BANDEJA.
* THE SEA COUPLE: JUMBO SHRIMPS 8 TO 10 OUNCES
AND FILLETS OF FLOUNDER FISH 11 TO 13 OUNCES BOTH VERY LIGHT BREADED AND FRIED WITH TARTAR SAUCE SERVED BOTH IN ONE GREAT BIG PLATTER. 10.75
76) COLAS DE LANGOSTA EN MANTEQUILLA (DESPEGADAS DE VIVAS LANGOSTAS) DE 8 A 10 ONZAS, COLAS
EN MANTEQUILLA A LA PARRILLA.

* LOBSTER TAILS IN BUTTER (TAKEN OFF FROM LIVE LOBSTERS) 8 TO 10 OUNCES OF BROILED LOBSTER TAILS IN BUTTER.

A2-25

77) DOBLE PORCION DE MAS DE UNA LIBRA DE COLAS DE
LANGOSTA EN MANTEQUILLA.
* DOUBLE PORTION OF MORE THAN ONE POUND OF
LOBSTER TAILS IN BUTTTER. 19.75
78) LA PAREJA ENAMORADA: 8 A 10 ONZAS DE COLAS DE
LANGOSTAS EN MANTEQUILLA Y PORCION ENTERA DE FILETE MIGNON 8 A 10 ONZAS AL CARBON AMBOS
SERVIDOS EN UN GRAN PLATO BANDEJA.
* THE LOVING COUPLE: 8 TO 10 OUNCES OF FRESH
LOBSTER TAILS IN BUTTER BROILED AND FULL PORTION OF FILLET MIGNON 8 TO 10 OUNCES CHARCOAL BROILED AND WITH ALL THE TRIMMINGS SERVED IN ONE GREAT BIG PLATTER 17.75
79) DELICIAS DE MAR: ESTE PLATO ES ESTILO FRANCES,
CONTIENE MAS DE UNA LIBRA Y MEDIA DE PUROS MARISCOS FRESCOS DE CAMARONCITOS, CALAMARCITOS, OSTIONCITOS, DEDITOS DE CORVINA COCIDO PRIMERO A SARTEN Y SERVIDO CUBIERTO CON TOCINO CREMA BLANCA DE VINO Y REBANADAS DE HONGOS Y DECORADO CON ALMEJAS COCIDAS VIVAS
EN SUS CONCHAS.
* SEA DELIGHTS: THIS PLATE IS FRENCH STYLE OF
PURE FRESH SEA FOOD, IT HAS MORE THAN ONE POUND AND A HALF OF SMALL TENDER SHRIMPS, SLICES OF SMALL TENDER SQUID (CALAMARY), OYSTERS OF CATCH OF THE DAY, TIPS OF CORVINA FISH ALL COOKED IN A FRYING-PAN SERVED COVERED WITH BACON WHITE CREAM FRENCH WINE MUSHROOM SAUCE AND DECORATED WITH LIVE
STEAM COOKED CLAMS ON THEIR SHELLS. 9.75

80) LANGOSTINOS MIGNON: ESTE ES OTRO
PLATO ESTILO FRANCES 8 A 10 ONZAS DE LANGOSTINOS SIN CASCARA EN SARTEN, SERVIDOS CUBIERTOS CON TOCINO CREMA BLANCA CON VINO
FRANCES Y HONGOS.
* JUMBO SHRIMPS MIGNON: THIS
IS ANOTHER FRENCH STYLE PLATE 8 TO 10 OUNCES OF JUMBO SHIMPS WITHOUT SHELLS IN FRYINGPAN, SERVED COVERED WITH BACON AND WHITE CREAM FRENCH WINE CREAM SAUCE AND
MUSHROOMS.

12j2

9-75 1




PAGMDNASRSMPAGE011

82) DOS HIGOS FRESCOS MADUROS, SI ESTAN DISPONIBLES (SON PRODUCTO DE ESTE JARDIN DE LA
CASCADA).
* TWO FRESH RIPE FIGS, IF THEY ARE AVAILABLE
(ARE PRODUCT OF THIS GARDEN OF THE CASCADE). 1.00

83) PURO PASTEL DE MANZANAS
* PURE APPLE PIE

1.00

84) CAKE DE CHOCOLATE
* CHOCKOLATE CAKE 1.00

86) ORIGINAL PASTEL DE QUESO
* ORIGINAL CHEESE CAKE

A. Para Ilamar a la salonera de su mesa, mire la pdgina N13, pdrrafo # 19. B. Si quiere una foto instantdnea, mire la pdgina N12, pdrrafo #B. C. Si desea comprar una rosa, mire la pdgina N12 pdrrafo #C. D. Si quiere Ilevar nuestro mend, mire la pdgina N12, pdrrafo #A. E. Si este restaurante esid cerrado y quiere otro parecido, mire pdgina N12, pdrrafo #D. F. Para saber qaud condiciones ponemos para comprar mariscos, carnes y pollos, mire p. N13.

85) CAKE DE VAINILLA
1.00 VANILLA CAKE 1.00

A. To call your maitresses from your table, look page Ne 14, paragraph #19. B. If you want instant photograph, look page N 12 paragraph #B. C. If you desire to buy a rose, look page N' 12, paragraph #C. D. If you want to take our menu home, look page N'12, paragraph #A. E. If this restaurant is closed and you want another one like this, look page N' 12, p. #D. F. To know what conditions we put to buy our sea foods, meats, and chicken, look page N914.

CON SU PERMISO DESEAMOS INFORMARLE QUE LA CASCADA ESTA DEDICADA AHORA A SERVIR GIGANTESCAS VARIADAS CENAS Y NO PARA TOMAR. POR ESO SERVIMOS LICOR SOLO CON LA COMIDA Y NO MAS DE CUATRO BEBIDAS POR PERSONA, AHORA, SI ALGUNA PERSONA HA TOMADO ALGUNA BEBIDA ALCOHOLICA ANTES DE VENIR AQUI A CENAR, LE SERVIMOS SU CENA SIN NINGUNA BEBIDA ALCOHOLICA, SOLO CON JUGOS O SODAS SI DESEA. PERDONE POR TODO ESTO, PERO LA CASCADA SE ESTA DEDICANDO AHORA EXCLUSIVAMENTE A CENAS DE FAMILIA Y AMIGOS, Y NO PARA TOMAR. POR FAVOR, COOPERE CON NOSOTROS Y GRACIAS POR SU COMPRENSION.
* WE LIKE TO INFORM YOU THE CASCADE IS A PLACE TO HAVE DINNER WITH THE FAMILY OR WITH THE FRIENDS. THAT IS WHY WE SERVE LIQUOR ONLY UP TO FOUR DRINKS PER PERSON WITH THE DINNER IF ANY ONE HAD ONE DRINK BEFORE COMMING HERE, WE RESERVE THE RIGHT TO SERVE HIS DINNER WITH FRUIT JUICES OR COCACOLA IF DESIRES. PLEASE COOPERATE WITH US, AND THANK YOU FOR YOUR UNDERSTANDING.

88) CAFE (SERVIDO CON LA CENA
SOLAMENTE)
* COFFEE AMERICAN STYLE ONE
CUP 0.50
89) TE CALIENTE (SERVIDO CON LA
CENA)
* HOT TEA WITH LEMON 0.50

90) TE FRIO
* ICED TEA 0.75
91) COCA COLA 0.75
S92) JUGO DE NARANJA
* ORANGE JUICE 0.75
93) JUGO DE PINA
* PINEAPPLE JUICE 0.75
94) PANAMA
* PANAMA BEER 0.75
95) SOBERANA
* SOBERANA BEER 0.75
96) ATLAS
* ATLAS BEER 0.75
97) BALBOA
* BALBOA BEER 0.75
98) LOWENBRAU
* LOWENBRAU BEER 1.00
99) RON CON COCA COLA
* RUM AND COKE 0.75
100) SECO CON LECHE
* SECO WITH MILK 0.75
101) GINEBRA CON AGUA TONICA
* GIN AND TONIC 0.75
102) VODKA CON JUGO DE NARANJA
* VODKA AND ORANGE JUICE
(SCREWDRIVER) 0.75
103) 1 BOTELLA (CON EL ESCORCHE)
DE RON, SECO O GINEBRA 20.00
104) 1/2 BOTELLA
(CON EL ESCORCHE) 10.00
105) 1/4 BOTELLA
(CON EL ESCORCHE) 5.00

ICESIPOTAO,3 S RJO
106) TRAGO DE WISKY (CON LO QUE
LO DESEE)
* JOHNY RED (DRINK OF WHISKY)
1.25

107) TRAGO DE COGNAC (CON LO
QUE DESEE)
* DRINK OF COGNAC FUNDADOR 1
1.25

108) 1 BOTELLA (CON EL ESCORCHE)
* 1 BOTTLE JOHNY RED 30.00
109) 1/2 BOTELLA
(CON EL ESCORCHE)
* 1/2 BOTTLE 15.00
110) 1/4 BOTELLA
(CON EL ESCORCHE)
* 1/4 BOTTLE 7.50
111) TRAGOS.DE WISKY
(CON LO QUE LO DESEE
* OLD PAR OR JOHNY BLACK
(DRIND OF WHISKY) 1.50

112) 1 BOTELLA (CON EL ESCORCHE)
* 1 BOTTLE OLD PAR OR
JOHNY BLACK 40

.00

113) 1/2 BOTELLA (CON EL
ESCORCHE)
* 1/2 BOTTLE 20.00
114) 1/4 BOTELLA (CON EL
ESCORCHE)
* 1/4 BOTTLE 10.00
CARD3NL *MENOZA, EPANT
115) TRAGO DE CHIVAS
* DRINK OF CHIVAS REGAL 2.00
116) 1 BOTELLA DE CHIVAS
* 1 BOTTLE OF CHIVAS 50.00
117) 1/2 BOTELLA DE CHIVAS
* 1/2 BOTTLE OF CHIVAS 25.00
118) 1/4 BOTELLA DE CHIVAS
* 1/4 BOTTLE OF CHIVAS 12.50

119) VINO DE LA CASA EN VASITO:
BLANCO, ROSADO TINTO(SEMISECO) (O VASITO DE SANGRIA)
* HOUSE WINE IN GLASS:
WHITE, PINK, RED (SEMY-DRY)
(OR GRASS OF SANGRIA) 1.50
120) JARRA DE SANGRIA (VINO)
(ESTA ES LA BEBIDA FAVORITA DE LAS DAMAS) VER PAGINA 3
PARRAFO 6.
* SANGRIA PITCHER (WINE) (THIS 1. IS THE FAVORITE DRINK OF THE
LADIES) LOOK PAGE 4 PGRPH 6.

6.00
121) CALIFORNIANOS CALIFORNIANS
GALO CHABLIS CHIANTY 7.00
122) CHILENOS CHILEANS
CONCHA Y TORO 7.00
123) PORTUGUESES PORTUGESE
LANCERS 7.00
124) ESPANOLES SPANISH
VINA SOL DE TORRES 7.00
125) ITALIANOS ITALIANS
RIUNITE 7.00
126) ARGENTINOS ARGENTINES
RINCON FAMOSO 7.00
127) ALEMANES GERMANS
BLUE NUN 7.00
128) FRANCESES FRENCH
BLANC DE BLANCS 7.00
129) CHINO CHINESE
CHIFU 7.00
130) CHAMPANA FRANCESA
FRENCH CHAMPAGNE
VVEORBEL 18.00
131) PINA COLADA (ESPECIALIDAD
DE LA CASCADA)
NOTA: SI DESEA MAS
INFORMACION,
MIRE LA PAG #3 PARRAFO #7.
* PIRA COLADA
(CASCADE'S SPECIALTY)
NOTE: FOR MORE INFORMATION
LOOK PAGE #4 PARRAGRAPH #7.
2.00
132) FRUIT PUNCH (CON COGNAC)
ESPECIALIDAD DE LA CASA
* HOUSE'S SPECIALTY
2.00

A

PAGINA 11

PAGE 11




PAGINA 12 \ PAGE 12
A) SI DESEA LLEVAR ALGUNA O TODAS LAS HOJAS DE NUESTRO MENU SON GRATIS. POR FAVOR SIRVASE USTED
MISMO, ESTAN EN LA MESA AL FRENTE DE LA CAJERA, AL LADO DE LA PECERA.
AHORA, SI QUIERE TODO EL MENU EN PLASTICO, 16 PAGINAS EN TOTAL LE COSTARA 3.00, POR FAVOR PAGUELO
USTED MISMO EN LA CAJA Y EXIJA SU RECIBO PARA CONTRASENA EN LA SALIDA.
* IF YOU LIKE ANY PAGE OR ALL THE PAGES OF OUR MENU, THEY ARE FREE, JUST HELP YOURSELF, THEY ARE IN
THE TABLE IN FRONT OF THE CASHIER NEXT TO THE AQUARIUM.
NOW, IF YOU LIKE TO HAVE THE WHOLE MENU IN PLASTIC, TOTAL OF 16 PAGES PLEASE PAY THE CASHIER 3.00
AND ASK FOR YOUR RECEIPT TO SHOW ON YOUR WAY OUT.
B) AHORA, SI DESEA TENER COMO RECUERDO ESTA NOCHE QUE VISITO LA CASCADA, POR 2.00 NUESTRA
FOTOGRAFA LE SACARA UNA FOTO INSTANTANEA A COLORES, SIMPLEMENTE DIGALE A SU SALONERA Y ELLA SE ENCARGARA DE TRAER NUESTRA FOTOGRAFA CON SU AUTOFOCUS POLAROID A SU MESA; SI LA FOTO FALLA EN
COMPLACERLE, NO TIENE QUE COMPRARLA.
* NOW, IF YOU DESIRE TO HAVE YOUR VISIT TO THE CASCADE AS AN UNFORGETABLE MEMORY, FOR 2.00 OUR
PHOTOGRAPHER WILL TAKE YOU AN INSTANTANEOUS COLOR PICTURE, SO IF YOU DECIDE PLEASE JUST INFORME YOUR WAITRESS AND SHE WILL BRING THE PHOTOGRAPHER WITH HER AUTOFOCUS POLAROID CAMARA TO YOUR TABLE, AND IF FOR ANY REASON THE PHOTO FALLS TO PLEASE YOU, YOU DO NOT HAVE TO
BUY IT.
C) AHORA, SI QUIERE HACER ESTA NOCHE EXTRA ESPECIAL A SU FEMENINA COMPANIA Y QUIERE REGALAR UNA
ROSA, POR FAVOR DIGASELO A SU SALONERA, ELLA LE TRAERA UNA ROSA ROJA FRESCA NATURAL SIN TENER
QUE PAGARLE A LA SALONERA PORQUE LA ROSA LE CARGARAN 1.00 EN SU CUENTA AUTOMATICAMENTE.
* NOW, IF YOU WANT TO MAKE THIS EVENING SOMETHING EXTRA SPECIAL AND WANT TO GIVE A ROSE TO YOUR
FEMALE CO 4PANION, PLEASE JUST TELL YOUR WAITRESS THAT YOU WANT A ROSE AND SHE WILL BRING TO YOUR TABLE A FRESH NATURAL RED ROSE, AND YOU DO NOT HAVE TO PAY ANYTHING TO YOUR WAITRESS,
BECAUSE THE ROSE WILL BE CHARGED TO YOUR DINNER BILL 1.00 AUTOMATICALLY.
D ABRIMOS DE LUNES A SABADO DE 4:00 P.M.-11:00 P.M. CERRADOS LOS DOMINGOS Y LOS DIAS NACIONALES SI
CAEN DE LUNES A JUEVES. SI CAEN VIERNES O SABADOS, ABRIMOS. PERO COMO PERMANECEMOS CERRADOS LOS MEDIO DIAS Y LOS DOMINGOS, PERMITANOS RECOMENDARLE OTRO RESTAURANTE QUE SE PARECE AL NUESTRO EN LOS PLATOS DE COMIDAS, EN LOS PRECIOS, EN EL SISTEMA DE SERVIR Y LA DECORACION, ES EL RESTAURANTE PARRILLADA VIA ARGENTINA (LA CASA DE LAS COSTILLITAS) ESTA ABIERTO LOS 7 DIAS DE LA SEMANA DE 11:00 A.M.-11:00 P.M. INCLUYENDO LOS DOMINGOS Y DIAS NACIONALES, UBICADO EN VIA
ARGENTINA A 2 CUADRAS DE LA VIA ESPANA A MANO IZQUIERDA TEL: 69-6670.
* WE ARE OPEN FROM MONDAY TO SATURDAY FROM 4:00 P.M.-11:00 P.M. WE CLOSE ON SUNDAYS AND ON
NATIONAL HOLIDAYS IF THEY HAPPEN TO FALL FROM MONDAY TO THURSDAY, BUT IF HAPPENS TO FALL ON FRIDAYS OR SATURDAYS, WE ARE OPEN. BUT ANYWAY, SINCE WE ARE NOT OPEN AT NOON TIME FOR LUNCH AND ALL DAY SUNDAYS, PLEASE PERMIT US TO RECOMEND YOU TO ANOTHER RESTAURANT WHICH LOOKS SOMETHING LIKE US IN FOOD PLATES, IN PRICES, IN THE SERVICE SYSTEM AND IN DECORATION. THEY CALL IT RESTAURANTE PARRILLADA VIA ARGENTINA (THE HOUSE OF BAR B.Q. SPARE RIBS) IS OPEN EVERY DAY INCLUDING SUNDAYS AND NATIONAL HOLIDAYS FROM 11:00 A.M.-11:00 P.M., LOCATED IN VIA ARGENTINA, TWO
BLOCKS FROM VIA ESPANA, TO THE LEFT HAND SIDE. TELEPHONE: 69-6670
E) ES LA COMPETENCIA LA QUE HACE SIEMPRE SUPERAR LA COMODIDAD, CALIDAD, SERVICIO, ATENCION, RAPIDEZ
Y MEJOR PRECIO PARA EL CLIENTE.
NOSOTROS SIEMPRE LUCHAMOS TRATANDO DE GANARLE A NUESTRA COMPETENCIA. AHORA SI USTED CREE QUE ALGUIEN NOS ESTA GANANDO, EN ALGO, POR FAVOR, LES ROGAMOS QUE NOS INFORMEN CON SU OPINION,
QUIEN NOS ESTA GANANDO Y EN QUE, PARA TRATAR DE LUCHAR MAS DURO.
PORQUE LA VERDAD ES QUE ESTAMOS TRATANDO, DE GANARLE A NUESTRA COMPETENCIA, MAS QUE TODO ES GANARNOS A USTED MISMO, PARA QUE SE SIENTA MAS FELIZ Y COMPLACIDO AQUI QUE EN CUALQUIER OTRO
LADO.
ACEPTAMO QUE NOS QUEME CON OTRO RESTAURANTE DE VEZ EN CUANDO, PERO LO IMPORTANTE ES QUE
NUNCA NOS DEJE PARA SIEMPRE.
* THE COMPETITION IS WHAT MAKES THINGS ALWAYS BETTER IN COMMODITY, QUALITY, SERVICE ATENTION,
RAPIDITY AND BETTER PRICE FOR THE CUSTOMER.
WE ALWAYS ARE FIGHTING TO TRY TO WIN OUR COMPETITION. NOW IF YOU THINK THERE IS SOMEONE WHO IS GAINING ON US, PLEASE WE BEG YOU TO INFORM US WITH YOUR OPINION WHO IS WINING US AND IN WHAT,
SO THAT WE CAN TRY HARDER.
BECAUSE THE TRUTH IS THAT BESIDES TRYING TO WIN OUR COMPETITION, WE ARE TRYING TO CONQUER YOU
SO THAT YOU CAN FEEL MORE COMFORTABLE AND HAPPIER HERE THAN IN ANY OTHER RESTAURANT.
WE ACCEPT THAT YOU CHEAT ON US SOMETIMES WITH ANOTHER RESTAURANT, BUT THE MOST IMPORTANT
THING IS THAT YOU DO NOT ABANDON US FOR GOOD AND FOREVER.
F) AHORA, SI USTED NOS COMPARA CON OTRO RESTAURANTE EN PANAMA HEMOS LOGRADO TENER UN MENU TAN
GRANDE Y CON PRECIOS QUE GANA A TODA NUESTRA COMPETENCIA. BUENO ESO LO LOGRAMOS PORQUE TRABAJAMOS EN BASE A VOLUMEN Y TENEMOS UNA COCINA CON EQUIPO MODERNO Y APROPIADO Y UN PERSONAL CALIFICADO, CAPACITADO Y ENTRENADO, MAS CAPACIDAD DE ASIENTOS Y MAS ESPACIOS DE ESTACIONAMIENTOS QUE CUALQUIER OTRO RESTAURANTE EN PANAMA Y LA VERDAD ES QUE AQUI YA VIENE
MAS GENTE A CENAR QUE A CUALQUIER OTRO RESTAURANTE A LA CARTA EN PANAMA.
AHORA, ACERCA DF!kCALIDAD, LE INFORMAMOS QUE AUNQUE NOS OFRECIERA QUE PAGARAMOS EL DOBLE DE LO QUE LE ESITf9QOBRANDO, LE CONTESTAREMOS CON TODA SINCERIDAD, QUE NO PODEMOS PENSAR NI CONOCEMOS NNOTRA MANERA DE MEJORAR LAS RECETAS PORQUE YA LAS ESTAMOS HACIENDO A
NUESTRO MAXIMO TODO.PARA CONSEGUIR SIEMPRE LA MEJOR MERCANCIA EN CALIDAD Y FRESCURA.
* NOW, IF YOU COMPARE 'US WITH ANOTHER ALA CART RESTAURANT IN PANAMA, YOU WOULD WONDER HOW WE
MAKE IT TO HAVE SUCH A BIG VARIETY OF MENU WITH PRICES THAT WIN OUR COMPETITION. WELL, WE SUCCEED BECAUSE WE WORK BASED ON VOLUME HAVING A KITCHEN WITH THE RIGHT MODERN APROPRIATED EQUIPMENT AND QUALIFYING, CAPABLE AND TRAINED PERSONEL, MORE SEATING CAPACITY AND PARKING SPACES THAN ANY OTHER RESTAURANT IN PANAMA, AND THE TRUTH IS ALL READY COME MORE PEOPLE HERE
TO HAVE A DINNER THAN ANY OTHER A LA CART RESTAURANT IN PANAMA.
NOW, ABOUT THE QUALITY, WE ARE INFORMING YOU THAT EVEN IF YOU OFFER US TO PAY DOUBLE THE PRICE WE ARE CHARGING YOU NOW, WE ARE ANSWERING YOU WITH GREAT SINCERITY, THAT WE DO NOT KNOW OF ANY OTHER WAY TO BETTER OUR RECEPIES BECAUSE WE ALREADY ARE DOING OUR BEST IN GETTING THE BEST
MERCHADISE IN QUALITY AND FRESHNESS.




PAGINA 13 PAGE 13
1- Antes de ofrecer usted su marisco a nosotros, por favor lea nuestras exigencias, asi sabres y no gastarAs tiempo con nosotros, y
nosotros nuestro tiempo con usted.
2- Primero, queremos ser muy sinceros con usted, por eso queremos confesarle y aclararle a pesar que nosotros aqui en La
Cascada, compramos en un solo tiro toda la cantidad que tiene y le pagamos al contado y mejor precio.
3- Por favor, no se emocione y no se ria de felicidad, creyendo que te salvaste porque la cosa no es tan ficil, por eso le
informamos para comprar nosotros el marisco, somos muy muy exigentes, muy particulares y muy jodidos, en el asunto de comprar marisco fresco porque siempre exigimos que sea no simplemente fresco pero muy muy fresco, tan fresco a pesar que
puede ser fileteado el pescado y muy sano queremos verlo casi nadando como si fuera vivo en el agua.
4- Por ninguna manera no aceptamos pescado entero o filete de pescado o cualquier otro marisco que tenga olorsito de marisco,
pero el 6nico olor que aceptamos es el olor de agua fresca de mar y el olor de vivo marisco o el olor de un vidrio, con otras palabras cero olor, o traernos el marisco vivo de verdad, y por esta propuesta no se ria, ya hay muchos mariscos y la 6nica
manera que lo compramos, es si son vivos de verdad.
5- Tambi6n le aclaramos si nos ofrece 10,000 pedazos de filete de pescado, (o cualquier otro marisco) y si encontramos un solo
filetito que no es perfecto, le informamos con mucha pena y dolor, todo el pedido lo rechazamos y se lo devolvemos sin ninguna
consideraci6n o piedad y eso porque nunca podemos arriesgar que puede aparecer otro pedacito que no es perfecto.
6- Por eso no se sorprenda y no se ofenda, no se empute y no se disguste cuando nos negamos a comprarlo, porque no pasa la
inspecci6n de nuestro departamento especializado en compras de mariscos.
7- Y para que no le pase eso cuando su marisco tiene olorsito (y no a base de la opini6n suya, pero a base de la opini6n de nuestro
departamento especializado que conoce el marisco mejor que los pescadores) o si no tiene el color que debe tener, o la firmeza que debe tener, o la forma que debe tener, o la frescura que debe tener, o la clase de vivo olor que debe tener, por favor no se acerque, ni venga, ni los traiga a ensefiarnos, ni nos Ilame para ofrecernos, porque le advertimos, no lo queremos ni regalado, y nunca estamos dispuestos ni por una sola vez a cooperar con usted, tampoco le daremos ninguna oportunidad ya que su marisco
no pas6 nuestra inspecci6n por nuestro departamento especializado y entrenado de conocer el marisco fresco de lejos.
8- Y como le hemos explicado, compramos s61o mariscos muy muy pero muy frescos, admitimos que somos los mds dificiles en
todo el pais, pero por favor entindanos y perd6nenos, porque nosotros simplemente cuidamos nuestros clientesporque se lo debemos a ellos, porque son ellos los que pagan nuestros sueldos y por eso ponemos toda nuestra abilidad, capacidad, experiencias, dignidad, responsabilidad y honradez para proteger a nuestros clientes, porque se lo debemos y se lo merecen
porque son por nuestros clientes que tenemos empleo.
9- NOTA: Ni por un momento creas, que tenemos algo en contra del trabajo duro de los pescadores, porque somos tan exigentes,
pero ipualmente somos tan estrictos y exigentes, cuando compramos carnes y rechazamos las carnes casi tanto como rechazamos el marisco, porque nuestra carnet sin falta tiene que ser roja, fuerte, natural y no rojo pilido (porque esta carne fue congelada y despuds descongelada) y tampoco aceptamos carnes quemadas del frio, cuando tocas la carne que no sea babosa y siempre olor de carne fresca y no de olor de carne vieja, o color que no debe tener (como color negro o verde) y mas que todo para que la carnet sea sabrosa y tierna nunca aceptamos carne que su manteca sea amarilla, siemore insistimos v exi2imos v ordenamos carnes que la manteca que Ileva sea blanca como la leche y nunca amarilla. (Porque la mala calidad de carne tiene siempre la manteca amarilla y nunca blanca.
10- Ahora si hablamos de las costillitas de puerco, compramos s61o de lechoncitos, y no de puercos grandes y este es el secreto que
las costillitas que tenemos aqui se derriten siempre en la boca, como si fuera mantequilla.
11- Por eso Sr. pescador, o intermediario del pescador, no se sienta mal por ser nosotros tan exigentes y estrictos, porque no somos s61o contigo, somos con todos, por ejemplo hasta con el polio somos cuidadosos, a pesar que compramos polio matado del mismo dia cuando se nos traen exigimos que este cubierto, tapado y forrado con hielo de nieve, sino, no lo aceptamos. La verdad esto a ellos no les agrada, pero como compramos mucho y lo pagamos al contado, nos toleran porque hay mucha
competencia y no quieren perdernos. (Tambidn ademas exigimos y los obligamos a que nos saquen la corbata y toda la grasa que se vk en el polio.)
12- Ahora, oy6ndonos a nosotros hablar asi quiz6s les d miedo y mucho miedo entrar al negocio del marisco, la verdad no le criticamos ni lo culpamos, al contrario debe tener miedo y debe tener cuidado porque son s61o uno de cada mil personas que
tienen el don y el talepto de distinguir el buen marisco y el marisco que no estA tan bueno.
13- Ahora, si usted no es uno de las 1,000 personas, pero es uno de los 999, antes de comprar su marisco para revenderlo, consultenos y con mucho gusto sin cobrarle nada le aconsejamos y decidimos por usted y si nosotros Ilegamos a equivocarnes
aceptamos la responsabilidad de su p&dida.
14- Pero eso no pasarf porque somos dotados y muy cuidadosos y por eso no fayamos, porque no solo sabemos si son frescos tambikn sabemos en qu6 grado estAn frescos y por cuantos minutos y por cuAntas horas seguirAn siendo frescos, claro con el
apropiado mantenimiento y cuido.
15- Tambikn le informamos, nuestro alto secreto militar como mantener el marisco fresco, hasta que logras venderlo y todos ests informes y consultas se las daremos gratis como cortesia de La Cascada.
16- De todos modos si no quieres consultarnos porque le d. pena o porque le ofende o no quieres favores o porque no estAs cerca de nosotros le daremos gratis uno de los consejos estratigicos. Despuks que ests seguro que el marisco es muy muy fresco, en seguida ponga en un barril insulado trosos y cubitos de hielo, hasta la mitad del barril despues ponga agua
hasta la mitad del hielo, despuds con un palo mezcle el hielo y el agua por un minuto (el agua rodeada de hielo y bien mezclada se vuelve tan fria y tan helada que si pones tu mano por cinco minutos continuos se le caerin las fuias de la congelaci6n del
frio).
17- Entonces en esta agua preparada tire su sano marisco adentro, pero est6 seguro que todo su marisco estA cubierto con el hielo y el agua helada y as mismo salga a venderlo sin tener preocupaci6n que se le puede daiar, ahora si tiene que congelarlo, cong6lelo en congelador bajo cero cubierto completamente en agua helada y hielo porque si lo congelas sin que est6 adentro del
agua helada y hielo, el frio lo quemarn. (Usted no compre nunca marisco conjelado porque nadie sabe si es buenoifialfo)
18- Por eso, marisco quemado del frio o danfado nada mis se puede hacer que botarlo a la basura, per eso hdganos caso, porque somos expertos y sabemos lo que decimos, ahora si quiere saber mis secretos y consejos, por favor sikntase libre y consultenos
y con mucho gusto le aconsejamos gratis.
LA CASCADA RECIBE MERCANCIAS TODOS LOS DIAS (MENOS LOS DOMINGOS) DE 8 A.M. A 11 P.M. TEL. 62-1297.
19- Si acaso no se ha dado cuenta, La Cascada ha inventado un sistema electr6nico para que el cliepte lame a la salonera desde su mesa. Por eso cada vez que necesitas a la salonera simplemente prende el bombillo rojo con el interruptor que estA al lado o colgado arriba de su mesa, porque con este bot6n se prender
el bombillo rojo que estA al lado o arriba de su mesa, mis otro foco en la columna que estA al lado de la
cajera y la supervisora, y otro foco mas en ia cocina, y verbts que en segundos estaremos con ustedes.




4 ,

PAGINA 14 PAGE i-4
1- Before you offer us your sea food, please read our demands and requirementes, that way you will know and you can avoid
loosing your time with us, and we can also avoid loosing our time with you.
2- First, we want to be very sincere with you, that is why we want to confess and clarify that here in The Cascade we buy all the quantity of
sea food you have at once, and we pay it cash.
3- Please do not get emotioned and don't caught in happiness thinking that you have made it because the things are not so easy, that is why we
are informing you, that when buying your fish or sea food, we are very very demanding, very particular and very tough because we always not only demand it to be simply fresh, but very very fresh, so fresh that 'we could cut it in fillets, and very fresh we almost want to see it
swimming in the water.
4- There is no way we can accept whole fish or fillets of fish or any other sea food that has a little sea food smell, because the only smell we
accept is the fresh salty water smell or the live sea food smell or the clean glass smell, in other words zero smell. The only way to be sure is to bring us truly live sea food and don't laugh with this proposal because there are many sea foods, and the only way for us to buy it is if it
is alive when it comes to our hands.
5- We also make clear that if you offer us 10,000 pieces of fillets of fish (or any other kind of sea food), and if we just find one little fillet
which is not perfect, we are informing you with lots of sorrow and pain, that all the order will be rejected and we are returning it without any consideration or mercy, and that is because we can never afford to risk because there might appear another little fillet which is not
perfect either.
6- That is whay you shouldn't be surprised or you shouldn't be offended and don't get mad and furious when we refuse to buy your sea food,
even when you had it prepared exclusively for us. No way we can accept it because it did not pass the inspection of our department
speciallized in checking, inspecting and deciding when the sea food is perfect and when it is not.
7- And so that it won't happen that when your sea food has a smell (and not based on your opinion but of the opinion of our department which specializes in knowing the sea food better than the fisherman), or if it does not have the color it should or the firmness that it should or the form it should have or the freshness that it should have or thekind of live smell it should have, please do not come close or near or do not come at all and do not bring to show us nor call us to offer your sea food, because we are warning you, we do not want it not even for free, and we never dispute to accept not even for only one time or cooperate with you in any way, neither we will give you any oportunity, since
your sea food did not pass our inspection from our specialized and trained department that recognizes fresh sea food from a distance.
8- Like we have explained before, we buy sea food very very but very fresh, we admit we are the most difficult people in the whole country, but please understand us and pardon us because we are simply looking after our customers, because we owe it to them since they are the ones who pay our salaries and for that reason we put all our ability, capacity, experience, dignity, responsability, and honesty to protect our
customers, because we owe that to them, and they deserve it, because it is of them that we have a job.
9- NOTE: Not even for a moment think that we have something against the fisherman's hard work, because we are so demanding but at the same time, we are strict and demanding when we buy meats and we also reject the meats almost as much as we reject the sea food, because our meats without fail has to have a strong red color, the natural color of fresh meat and not pale red (because that meat was frozen and then defrosted), neither we accept cold burned meats when you touch the meat make sure not to have saliva spittle feeling and always the fresh smell of meats and not a smell of old meats or color that should not have (like dark black or green color) and above all, for the meats to be tasty and tender we never accept meats that have a yellow fat, we always insist and expect and we order meats that always have a white fat like milk or cotton and never yellow because as we all know the quality of prime or choice or US good beef always has white fats, you can
only see yellow fat on meats of cheap quality. (Like the quality of kennery, kannery and utility).
M- Now if we talk about our Bar B.Q. spare ribs, for that we always buy only ribs from small young baby pork which is our secret so that
our Bar B.Q. spare ribs always melt in the mouths.
11- That is why Mr. Fisherman or Mr. Fisherman's intermediary, do not feel bad for being us so demanding and strict because as you can see,
we are not only demanding with you, we are demanding with every body. For example, even when we buy chicken we are very careful because even sowe buy chicken sacrificed the same day, when they bring our chicken here we obligue them to have them inside covered and surrounded with snow ice, otherwise we do not accept them. The truth is that the people who sell chicken do not like our conditions because it is extra work and bothering and extra cost for the ice and extra lost of time because we obligue them to trim and cut the necktie and all the fat from the chicken. But since on the chicken business there is big competition and since we buy lots of chicken for all our restaurants and since we pay them cash, they need us like we need our customers. That is why they obey our demands and they tolerate us because they
don't want to loose us.
12- Now, listening to us speaking like that may frighten you to go into the sea food business. Well the truth is for that we do not criticize you
and we do not blame you, on the contrary, you should feel fear and lots of fear, that is why you should be very very careful because there is only one person in every thousand of persons that have the gifted talent to distinguish the very good and fresh sea food, from the one that is
not so fresh and not so good.
13- Now, if you are not that one of the 1,000 persons, but you are one of the 999, before you buy your sea food to resell, consult us and we
gladly, without charging you anything will advise you and decide for you. Now, if it happens that we make a mistake, we will accept the
responsabiift of you losL
14- But do not worry that it will not happen because we were borned with that gifted talent, and besides we are experts by now and we never
trust or stop to be very careful For that reason, we never fail because we not only know if they are fresh, we also know in what degree they are fresh and for how many minutes and how many hours they will continue to be fresh, and of course, with the right maintenance and
careness.
15- We are also informing you of our high military secret of how to maintain the sea food fresh till you get to sell it and we are going to give all
these informations and consultations for free as a courtecy of The Cascade.
16- Anyhow, if you do not want to consult us because you are embarrassed or because that offends you or you do not want a favor or because
you are not near to us to. consult us, we will give you free of charge one of the principal strategies and military secrets: after you are very sure that the sea food is very very fresh, put at once on an insulated barrel big pieces and cubes of ice up to half the barrel, then put water till half of the ice is covered, then stir it with a wood stick and mix the water with the ice for one minute (the water well mixed with the ict
becomes so cold, colder than ice that if you put your hands inside for five minutes, your finger nails will fall out for being so cold).
17- Then, throw your fresh sea food inside the water but make sure that all the sea food is well covered with the iced water and ice and then go
out to sell it without getting worried that it might get spoiled. Now, if you 'need or have to freeze it you must freeze it in a freezer which is below zero degrees and it also has to be covered completely with iced cold water, and ice because if you freeze it without being well covered with iced water, the freezer will burn the sea food (but remember, never buy frozen sea food because no one knows if the sea food is good or
bad when it is frozen).
18- That is why you can't do anyhing with the sea food burned by the freezer or spoiled but to throw it away in the trash can. That is why you
should pay atention to us because we are experts and we know what we are saying, now if you want to know more secrets and advices,
please feel free to consult us and we will gladly give you advices and technologies free of charge.
LA CASCADA RECEIVE MERCHANDISE EVERY DAY (EXCEPT ON SUNDAYS AND NATIONAL DAYS) FROM 8 A.M. TO 11 P.M.
19- n case you have not noticed yet, The Cascade has invented an electronic system, so that the customer can call the
waitreSses every time he needs her. That is why every time you want to call her, sim ply turn on the red bulb by turning the switch which is at the end of your table or changing over your table because this switch lights up the red bulb that is at the end of your table or over your table, and also lights another bulb which is on the column next to the cashier and
supervisor plus another bulb which is in the kitchen, with this system of call your waitresses is at your table in seconds.




15 E15
PAGINA 15
"LA ,CSCA NE APIMVRANN A EMN
1) A pesar que "La Cascada" nunca para de hacer algo nuevo,
La Cascada es como un paraiso para los que adoran la naturaleza.
2) Porque esti creada al aire libre con plantas, flores naturales,
animaes, pjaros, y peces petrificados.
3) Cientos de curiosas postales de paisajes naturales de diferentes partes del mundo en colores luminosos.
4) Mucha agua cristalina bafiando la gigantesca cascada y
refrescando los adornos del enorme acuario.
5) "La Cascada", es como un oasis, es como un suefio, es como
una fantasia, es como una mini disneylandia en Panama.
6) "La Cascada", es una inspiraci6n y creaci6n que no la encontrarAs ni parecida en ninguna parte del mundo entero, porque
no es una copia, es inica y original.
7) "La Cascada", significa: descansar, relajarse, sentirse alegre, y vivir un mundo de fantasia entre un mundo que no fue
creado por constructores, sino por inspiradores y artistas.
8) "La Cascada", bien vale la pena visitarla y despubs invitar a
sus amistades y familiares, para que la conozcan tambibn
quedando con usted complacidos y agradecidos.
9) Ahora, se le ha dicho mucho de la belleza de "La Cascada",
pero los placeres que brinda son intimos y si usted quiere gozarla, tiene que visitarla, y no se sorprenda si la encuentra mnocente y desnuda, teniendo como traje el invencible aire libre, y por joyas y perfumes, muchas plantas ex6ticas
tropicales, flores y jazmines.
10) La creaci6n de "La Cascada" ha demorado y a costado mucho
m4as que todos aquellos lugares ex6ticos juntos, pero sus
precios son mucho menos que cualquiera de ellos.
11) Ofreciendo mis de 500 asientos, con varios salones, sirviendo bebidas ex6ticas y comidas de carnes, ayes al carbon, y
mariscos muy frescos.
12) "La Cascada" es inica e ideal para muchos gustos y deseos y esti ubicada en la calle 25 y avenida Balboa, frente al mar.
13) "La Cascada" es ideal para Ilevar a la familia o a sus invitados a cenar, porque puede escoger de un menu variado,
desde un aperitivo hasta una langosta.
14) "La Cascada" es ideal para ir con sus amistades a conversar y a cenar escogiendo de un menu muy variado y refrescindose con las mis ex6ticas bebidas tropicales: pifia colada y
fruit punch.
15) "La Cascada" es ideal para ir solo a descansar, relajarse, oir mfisica y meditar, sentado en los salones que estin creados al aire libre con plantas ex6ticas tropicales, flores naturales, animales, pfijaros y peces petrificados, algunos de los cuales
sirven como fuentes de agua.
16) "La Cascada" es ideal para llevar su pareja a cenar, porque tiene un menu bien variado y es romAntico porque tiene por
techo el cielo y por lAmparas las estrellas.
17) Querido Panamefio, la creaci6n de "La Cascada" significa mucha f6 y mucho amor a PanamA, por favor cuidela y si~ntase orgulloso porque muchos turistas la admirardn y cuando regresan a sus pai.ses Io contarkn y cuentos admirables inspira a otros turistas a visitarnos, mis turistas, mis progreso para Panama, y "La Cascada" es ideal para sugerr y recomendar a los turistas y visitantes porque Panama cuida mucho los turistas porque son gente que ahorran su dinero en su pais por mucho tiempo para venir a gastarlo en nuestro pals en poco tiempo, por eso todos tenemos la obligaci6n y debemos tratar de hacerlos felices porque quizis ellos podian ir a otro pais pero escogieron el nuestro, por eso rezamos a Dios que bendiga a nuestros turistas y visitantes,
porque "La Cascada" y todo PanamA los necesita.
Gracias.
POR FAVOR, DESPUES QUE HAGA SU PEDIDO SI QUIERE ENTRETENERSE UN POCO TRATE DE LEER LA PAGINA N15 Y PAGINA N216 DE NUESTRO MENU Y
AL TERMINAR USTED TRATAREMOS DE TENER SU
PEDIDO LISTO PARA SERVIRLE.
NOTA: USTED PUEDE TENER COPIA GRATIS DE ESTA PAGINA O DE CUALQUIERA OTRA DE NUESTRO
MENU, SOLO SOLICITANDOLO A LA CAJERA.
GRACIAS. MIRE PAGINA N212 PARRAFO A.

PAGE 15
1) Although "The Cascade" never ceases doing new things,
"The Cascade" is like a paredise for those who love and
adore nature.
2) Because it has been created out in the free air and with
natural plants, flowers, petrified animals, birds and fishes.
3) Hundreds of curious landscapes in transparencies of natural
scenaries from different parts of the world in luminous
colors.
4) A torrent of crystal-clear water bathing the giant cascade and
cooling and refreshing the ornaments of the huge aquarium.
5) "The Cascade" is like an oasis, is like a dream, is like a
fantasy, is like a mini disneyland in Panama.
6) "The Cascade" is an inspiration and a creation which you
will not find nor even look alike anywhere in the world,
because is has not been copied, it is unique and original.
7) "The Cascade" means to rest, to relax, to feel happy and live
in a world of fantasy, a world that was not created by
builders but by dreamers, artists and inspirators.
8) "The Cascade" is really worth to visit with your family and
to recomend it after to your friends, so that they can visit
her too and be pleased and gratefull to you.
9) Much has been said about the beauty of "The Cascade", but
if you really want to enjoy the pleasures she offers, you must visit "The Cascade" but don't be surprised if you find her innocent and naked, wearing the free invincible air as a dress, and exotic tropical plants, flowers and jasmins as
jewelry and perfume.
10) The creation of "The Cascade" has taken much time and has
cost much more than all the other exotic places put together,
but it's prices are much lower than any one of them.
11) With a seating capacity of more than 500 persons in various
halls and gardens, she serves drinks, appetizers, desserts,
charcoal broiled meats, and very fresh sea food meals.
12 "The Cascade" restaurant is unique and ideal for many tastes
and desires and it is located on 25th street and Balboa
Avenue, in front of the sea bay.
13) "The Cascade" is an ideal place to take your family or your
guests for dinner because they can choose from a varied
menu of charcoal meats and fresh sea food having a choice
from a snack to a lobster dinner.
14) "The Cascade" is an ideal place to go with your friends to
talk and have a conversation and have a dinner and if you are not hungry you can enjoy your favority drink or, small
snack or an international dessert.
15) "The Cascade" is ideal to go by yourself to rest, to relax, to
listen to music, meditate, seated in the gardens created by the free air, having as a roof the sky, the stars and the moon and be caressed by the many colorfull plants and flowers, and having as a companies the petrified animals, birds and
fishes which are serving some as fountains.
16) "The Cascade" is ideal to take your partner for a dinner
because it has a good varied menu and she is romantic
because she has the sky for roof and the stars for lamps.
17) Dear Panamanian, the creation of "The Cascade" means a lot
of faith and love for Panama, please the care of her and feel proud because many tourists will admire her and when they return home they will talk about her, and their wonderful stories will inspire other tourists to visit Panama, more tourists, more progress and "The Cascade" restaurant is ideal to suggest and recoment to tourists, visitors and all americans because all those people love, enjoy and admire "The Cascade" and all these people are people who save their money on their countries to come here and spend it in our country, and that is why we all have an obligation and we owe it to them to try hard to make them happy. So God
bless our tourists, our visitors and all the americans.
PLEASE, AFTER YOU GIVE YOUR ORDER, IF YOU
LIKE TO ENTERTAIN YOURSELF A LITTLE, TRY TO
READ PAGE N15 AND PAGE N916 OF OUR MENU AND BY THE TIME YOU FINISH WE WILL TRY TO HAVE
YOUR ORDER READY TO SERVE YOU.
NOTE: YOU MAY HAVE A FREE COPY OF THIS PAGE OR ANY OTHER PAGE OF OUR MENU ONLY BY ASKING THE CASHIER. THANK YOU. LOOK PAGE
N'12 PARAGRAPH A.




kI616
PAGINA 16
1- El mejor dia El dia de hoy (porque estds en La Cascada) 2- El mejor juego Trabajo 3- El mejor trabajo El que mas le gusta 4- La mejor ciudad Donde Ud. tiene 4xito 5- El mayor xito Poder y gloria 6- El mejor 6xito La felicidad 7- El mayor escollo Egoismo 8- La indulgencia mas cara Odio 9- El rasgo mAs ridiculo Orgullo Falso 10- El que mis molesta El que habla demasiado 11- La persona mis peligrosa El mentiroso 12- La mejor compaiia La persona que le entienda 13- La mejor amistad La que no perjudica 14- La mayor necesidad Sentido comfin 15- El mayor deseo Habilidad 16- El mejor deseo Amor 17- Las columnas mis fuertes de la vida La Fe 18- El mayor pensamiento Dios 19- La mayor inspiraci6n La esperanza 20- El juzgado mis honrado La conciencia 21- Lo mejor de todo Salud 22- La peor persona La que no agradece nada 23- El miAs grande talento Conocer talentos 24- El don se nace No se hace 25- el que no tiene derecho a comer El que no le gusta trabajar 26- Es mis facil conseguir algo, que mantenerlo 27- La persona que no le gusta dar No tiene derecho a pedir 28- El que nunca aprende no es el estipido Es el terco 29- Nunca te tratan justo si haces negocios con personalistas. 30- Los que comienzan riendo y terminan Ilorando son los chantajistas y abusadores.
31- Exito nunca es final, y fracaso nunca es fatal Es el coraje
el que cuenta
32- Religi6n completa es: Conciencia, deber, respeto, amor,
trabajo
33- La mAxima equivocaci6n Es cuando esperad tanto de hacer
las cosas que ya es muy tarde.
34- Conviene mejor tener un empleado pagado caro, pero inteligente, chisposo, capacitado y honrado, que un empleado trabajando regalado pero bruto, terco, perezoso y deshonrado
35- Lugar ideal para cenar, descansar, relajarse o meditar en un
ambiente inolvidable, diferente y natural es La Cascada
36- La persona que no vale la pena Es la que no tiene ningfin
sentimiento
37- Lo que mas duele Es si le abandonan en momento de
fracasar
38- Sales beneficiado si te quedas callado, que si te expresas sarcAisticamente
39- Matrimonios en peligro Los que no tienen conmunicaci6n, comprensi6n, respeto, aprecio, amor, carifio y ternura
40- SerAs menos perjudicado por un enemigo inteligente, culto y consciente, que por un amigo sin inteligencia, cultura y
conciencia
41- Existe suerte, hace falta suerte y necesitas suerte para lograr algo en la vida, y para que le Ilegue esta deseada y buscada
suerte falta luchar, trabajar, sudar sacrificarse y preocuparse
42- La diversi6n mis sana a poco costo la gozaras cenando en el restaurante La Cascada
43- El cliente es el duefio, y a quien le debemos nuestro puesto, porque si no hay cliente no puede existir la Empresa, y sin Empresa no hay empleo, por lo tanto nunca debemos olvidar
la importancia del cliente
44- Saber vivir no es hacer lo que le complace a otros, es hacer lo que le complace a usted mismo
45- Si quiere decidir siempre bien, no decida hasta que to investigues bien, lo pienses bien y lo medites bien
46- Si quiere renunciar a su empleo porque no estfs feliz o no estis bien tratado o crees que no estis suficiente gratificado, es mejor que salgas sin discusiones porque puede Ilegar el
dia que necesites regresar a la misma empresa
47- Siempre estfis buscando problema si te metes con esposas ajenas, y aruiiada site metes con esposos ajenos
48- Hacer una equivocaci6n es humano, hacer la misma equivocaci6n es tonto, pero hacerla por 32 vez es est6ipido
49- Para tener exito e ir adelante en la vida. necesitas alguna clase de inteligencia, pero para conocer el momento que
debes parar, necesitas mucha mis inteligencia 50- La experiencia es la ganancia de los fracasos 51- Lo que m~s vale en todos los negocios es saber hasta qub precio puede pagar el cliente
52- Nunca ayudes a alguien con tus ahorros, para que 61 haga un negocio, si 61 mismo no tiene algo ahorrado primero
53- Nunca critiques a nadie si no miras, conoces y jusgaz tu propia persona primero
54- Vive y deja vivir
55- La muerte podria ser ms triste y horrible de io que es sino
existiera la vejez, y las enfermedades
n . .

o todas las al lado de :ostari 3.00

hojas del menu son la caja pero si la; pagando a la cajera,

PAGP 16

1- The best day Today (because you are in The Cascade) 2- The best game Work 3- The best work The kind that you like the most 4- The best city The one where you have success 5- The biggest success Power and glory 6- The best success Happiness 7- The biggest stumbling block Egoism 8- The most expensive feeling Hatred and jealousy 9- The most ridiculous posture False pride 10- The most bothersome He who talks too much 11- The most dangerous person The liar 12- The best company An understanding person 13- The best friend One who does not predjudice you 14- The thing a person needs the most Common sense 15- The greatest desire Ability 16- The best desire Love
17- The strongest column in life Faith 18- The greatest thought God 19- The biggest inspiration Hope 20- The most honest judge The conscience 21- The best of everying Health 22- The worst person He who is totally ungrateful 23- The greatest talent in the world To recognize talent 24- Talent is born It is not made 25- He who does not have the right to eat, is he who does not
like to work
26- Is easier to get something than to maintain it 27- He who does not like to give, does not have the right to
expect
28- He who never learns is not the stupid is the trubborn 29- You will never be treated justly if you do business with
selfish persons
30- Those who start out laughing and end up finishing crying
are those who abuse and take advantage of good faith
31-Success is never final, and failure is never fatal It is
courage that counts
32- A complete religion is concience, duty, respect, love an
work
33- The greatest mistake when you wait so long to do
something that it becomes too late
34- It is more convenient to have a well-paid employee who is
intelligent, hard-working, capable and honest, rather than an employee who works for nothing but is stupid stubborn,
lazy and dishonest
25- The ideal place to have an unforgettable dinner in a different
and original atmosphere is The Cascade
36- The person who is not worth the trouble is he who is without any feelings or sentiments
37- The thing that hurts most Being abandoned in a moment of failure
38- You are better off to say nothing than to say something
sarcastic
39- Marriages in danger Thore without communication, understanding, respect, appreciation, love, tenderness and
sweetness
40- You will be hurt less having an enemy who is intelligent, educated and with a conscience, than by having a friend who
is stupid, without education and lacking a conscience
41- Luck does exist and we need luck to succeed at somethings in life, but to attain that sought after and desirable luck it is necessary to strugle, work hard, sweat, make sacrifices
and face lots of worries
42- The best and most healthy and inexpensive entertainment you can have is dinning in The Cascade restaurant
43- The customer is the owner of the establishment and the one to whom we owe our jobs because without customers there is no business and without business this restaurant cannot exist and then there will be no jobs for us, which is whay
we can never forget the importance of our customers
44- To know how to live is not to do what others like, but to do what you like
45- If you want to make a good decision, first investigate the case well meditate on it and thing long enough and well
enough before taking the final step to decide
46- If you want to resign from your job because you are not happy, not well treated or you think you are not well enough rewarded, it is best to leave without an argument because the
day may come when you need to return to the same place
47- You are always looking for trouble if you fool around with someone else's wife
48- To make a mistake is human, to make the same mistake twice is foolish, to make it a third time is stupid
49- To succeed and get ahead in life requires some kind of intelligence, to recognize the moment to stop requires even
much more intelligence
50- The experience is the profit from the failures 51- The most worthy thing in all bussiness is to know up to
what price can pay the customer
52- Never help with your savings any one to go in business if that person does not have made any savings first
53- Never criticize anyone if you don't look to know and judge yourselffirst
54- Live and let live
55- Death would be sadder and more horrible than at is if old age and sicknesses did not exist

or all pages of our menu, they are free y are next to the cashier, now if you it will cost you 3.00 by paying the r page N912 paragraph A.

1111LOSOFICTIJOUGHTS OF THE CASCAD.




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