Dinner Menu, S. S. Vaderland, March 18th, 1910.
Pages
Dishes
| Oysters on 1/2 Shell plain | |
| Oysters on 1/2 Shell with Cocktail sauce | |
| Caviare on Toast | |
| Variés à l'huile | |
| Celery | |
| Radishes | |
| Bisque of Lobster | |
| Consommé Royale | |
| Barquettes de Huitres a l'Ostendaise | |
| Baked Pompano Madrid | |
| Pommes Nature | |
| Chateaubriand Bearnaise | |
| Saute of Fresh Mushrooms aux fines herbes | |
| Roast Quarter of Lamb & Mint sauce | |
| Pommes fondantes | |
| Petits Pois Francais | |
| Boiled rice | |
| Succotash in Cream | |
| Fried Egg Plant | |
| Calf's Sweetbreads a l'Excelsior | |
| Oiseaux sans tetes Perigourdine | |
| Sorbet Cardinal | |
| Roast Capon & Compote of Strawberries | |
| Romaine Salad | |
| Cabinet Pudding | |
| Gateau Mille Feuilles | |
| Apricot jelly | |
| Scotch Short Cake | |
| Tutti Frutti Ice Cream & Wafers | |
| Gorgonzola Cheese | |
| Brie cheese | |
| Cream Cheese | |
| Fruit | |
| Dessert | |
| Coffee | |
| Small Sirloin Steak | |
| Veal Cutlets | |
| Mutton Chops | |
| Eggs in any Style | |
| Pork Cutlets | |
| Lamb Cutlets | |
| Queen olives |