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December 21, 1971
On this menu 51 dishes
Chambertin, Clos De Beze '62$12.50
Krug '64$14.00
Red and White Bordeaux and Burgundy Rose$0.30 – $1.80
Bisque de Homard
Clams on the half shell
Creme Caramel Chantilly
Souffle aux liqueurs
Bananas Jamaican
Oven-roast Potatoes
Cold Roast Duckling with Apple Sauce
Chocolate Ice Cream
Hot Butterscotch Sauce
Baked Potatoes
Duchesse Potatoes
Fillets of Plaice Meuniere
Poached Supreme of Brill with Chablis Wine Sauce
Chicory Salad
Hearts of lettuce salad
Snowflake Salad
PINEAPPLE ICE CREAM
Vanilla ice cream
Choice of Chilled Fruit Juices
LIME SHERBET
Salade Italienne
Petits fours
Smoked Salmon
Caviar Glace
Pate Suisse
Cream of Broccoli with Croutons
Iced Beef Bouillon
AIGUILLETTES OF DUCKLING BIGARRADE Strips of breast of duck served in an orange-flavoured sacue
LAMB CUTLETS REFORME Breadcrumbed, sauteed in butter and garnished with a julienne of gherkin, beetroot and white of egg; served with a sweet demi-glaze sauce
Roast Vermont Turkey, Cranberry Sauce
VEAL CHOP VERT PRE
FILLET STEAK FOYOT
Fried Parsnips
Garden Peas
Corn Saute Lafitte
Galantine of Chicken
Sugar-baked Ham
Roast Lamb, Mint Sauce
FRESH FRUIT
Selected Cheese Board
Scotch Woodcock
Full Roast Coffee
Instant Coffee
Iced tea
Iced coffee
Ceylon Tea
China Tea
Indian Tea