The Regency Suite, Hotel Pierre
Pages
Dishes
| Native Oysters, Sauce Mimosa | |
| Laurent-Perrier Brut | |
| Champagne: Laurent-Perrier Brut | |
| Baron of Beef, Bouquet of Vegetables, Parisienne Potatoes | |
| Corton-Pougets, Louis Jadot, 1969, Korbrand Corp. | |
| Sturgeon's Head Soup Garnished with Tiger Lily Buds | |
| Turbot Poached in Chablis with Crayfish Butter | |
| English Farmhouse Cheddar | |
| Stilton | |
| Yorkshire White Wensleydale | |
| Plum Pudding Flamed with Jamaican Rum | |
| Partridge in a Pear Tree | |
| Scotch Woodcock | |
| Cafe Mocha-Java | |
| A Bowl of Fruit and Nuts | |
| La Salade The Forest | |
| Scharzhofberger Spatlese, Egon Muller, 1971 | |
| Corton Charlemagne, Bouchard Pere et Fils, 1970 | |
| Chateau Margaux, 1959, en Rehoboam Kobrand Corp. | |
| Dow's Vintage Porto, 1960 Kobrand Corp. | |
| Hooper's Crusted Porto, 1967 M. Henri Wines, Ltd. | |
| Rebello Valente Vintage Porto, 1963 Julius Wile Sons and Co.' |