The Harvard Club
Pages
Dishes
| Crabmeat Claws | |
| Oyster Paddies | |
| Daube Glace | |
| Artichoke filled with Crabmeat | |
| Creole Gumbo with Rice | |
| Red Fish Courtbouillon Burt, Saffron Rice | |
| Louisiana Salad Greens | |
| Crepes Souffle | |
| Mints | |
| Coffee | |
| Moet & Chandon, Brut Imperial, N.V. Magnums | |
| Pouilly Fuisse, Sichel, 1969 | |
| Moulin-a-Vent Jadot 1970 | |
| Oestreicher Lenchen Riesling, Auslese, Deinhard 1969 |