Ss Rotterdam
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Dishes
| American Shrimps, Cocktail Sauce | |
| Florida Fruit Salad Cup with French Liqueur | |
| Stuffed Egg in Barquette Tyrolienne | |
| Consomme of Beef Boieldieu | |
| Cream Velour | |
| Cold Chicken Broth | |
| Fried Carolina Shadroe, Red wine Bordelaise, Marinated Cucumber Rings, Half Moon Cakes | |
| Sauteed Chicken Madras in Melon Shells (a young chicken in a coconut curry sauce, served in a half sweet melon and indian fluffy rice) | |
| Saddle of Irish Lamb Provencale, served with a Tomato Sauce and a touch of garlic, Fried Eggplants, Duchesse Potatoes | |
| Broiled Sirloin Steak, Foyot Sauce, Julienne of Green Peppers, Baked Idaho Potatoes, Parsley butter | |
| Stuffed Royal Squabs on Socle, Compote of Pears, Cream Sauce | |
| Salad: Hearts of Iceberg | |
| Salad: Tomato | |
| Salad: Cucumber | |
| Salad: Combi | |
| Dressing: French | |
| Dressing: Russian | |
| Gouda Cheese | |
| Stilton Cheese | |
| Port Salut Cheese | |
| Sherbet: Mousse of Vanilla Irene | |
| Bavarois au Pistachio Duchesse, Liqueur Sauce | |
| Chocolate Parfait Hortensia | |
| Vienna cake | |
| Vanilla ice cream | |
| Cream Cheese | |
| Brie cheese | |
| Cappuccetto Rosso Cheese | |
| Dessert Cheese | |
| Alsatian Wine: Clos du Maquisard, Traminer 1964 | $3.00 |
| Red Bordeaux: Cru Csantemerle 1964 | $2.50 |
| Red Burgundy: Moulin-A-Vent 1964 | $2.75 |
| Crackers | |
| Crisp Bread | |
| Biscuits | |
| Low Calorie Dish: Peaches and Pineapple on Escarole Salad | |
| Corbeille of Fresh Fruit | |
| CHILLED WATERMELON | |
| Coffee | |
| Tea |