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April 14, 1969
On this menu 46 dishes
Smoked Delaware Shad
Caviar and Garniture
Smoked Goose
Bundnerfleisch and Pears
Iced Cantaloupe and Harrington Ham
Beefsteak Tartar a la Russe
Mousse of Chicken Liver with Brandy
Shrimp in Beer Batter
Lobster Chunks, Dill Sauce
Spinach Quiche
Croustade of Cepes and Tomatoes
Bouchee with Swiss Morels
Gruyere Fondants
Toast Nelson
Toast Rouenaise
Barquettes of Crabmeat and Avocado
Shad and Roe in Sorrel Sauce
Roast Baby Lamb with Scent of Rosemary
Vol au Vent of Sweetbreads in Lobster Sauce
Civet of Wild Boar Bourguignon
Cassoulet
Fried Tiny Soft Shell Crabs, Sauce Gribiche
Blue Trout, Frozen Horseradish Chantilly
Roast Sirloin, Mustard Fruits
Chaud-Froid of Quails, Brandied Papaya
Venison Pate, Juniper Aspic
Chicken with Tarragon
Roast Peacock
Spring Field Salad
Saffron Risotto
Broccoli Noodles
Cherry Tomatoes in Herbs
Fresh Asparagus - Maltese Sauce
Rye Bread
Assorted cheeses
Miniature Assorted Rolls
Baguettes
Almond Whipped Cream Cake
Frozen Sabayon
Brandied Chocolate Mocha Ice Cream
Chilled Semolina Ring and Violets
Viennese Jour Cookies
Raspberry Charlotte
Grapes in Sour Cream
Fried Orchids in Wine Batter
Caramel Glazed Strawberries