FORDAM CLUB
Pages
Dishes
| Pot-Au-Feu | |
| Stuffed olives | |
| Cape Cod Oysters on Half Shell | |
| Radishes | |
| SALTED ALMONDS | |
| SWEETBREADS PIQUES, SAUCE MADERE | |
| SADDLE OF MUTTON A LA BRETONNE | |
| Green peas a l'anglaise | |
| Striped Bass, Sauce Hollandaise | |
| POTATOES PARISIENNES | |
| STUFFED SQUAB ON TOAST | |
| Romaine Salad | |
| NESSELRODE ICE CREAM, MARASCHINO SAUCE | |
| Fancy Cakes | |
| Bonbons | |
| CHATEAU PONTET CANET, 1898 | |
| Marrons glaces | |
| Amontillado | |
| Haut Sauterne | |
| PUNCH AU KIRSCH | |
| Moet et Chandon | |
| Brut Imperial | |
| White Rock | |
| Cigars | |
| Liqueurs | |
| Coffee | |
| Brandy cherries | |
| Nuts | |
| Celery |