The Piedmont Driving Club
Pages
Dishes
Page 2
| Taittinger Comtes De Champagne Blanc De Blancs, 1961 Apéritif Lillet | |
| Xérès Tio Pepe (Gonzales Byass) | |
| Hattenheimer Nussbrunnen, Spatlese Cabinet, 1964, Freiherr Langwerth von Simmern | |
| Chateau Cheval Blanc, 1961 (Chateau Bottled) | |
| Clos Vougeot, 1961 (Louis Jadot - Estate Bottled) | |
| Chateau d'Yquem, 1961 (Chateau Bottled) | |
| Cognac Delamain | |
| Clos Vougeot, 1961 (Louis Jadot - Estate Bottled) |
Page 3
| Sorbet au Menthe | |
| Fromages Assortis | |
| Soufflé Glace Comtesse Marie | |
| Demi-Tasse Royal | |
| Carré de Venaison Renoir | |
| Selle d'agneau Lafayette - flambe - Sauce Madère | |
| Vol-au-Vent de Fera-la Vallière | |
| Les Endives de Belgique - Lorenzo | |
| Tortue Clair - Sir James | |
| Roulades de Jambon Parma au Melon | |
| Barquettes de Homard á la Parisienne | |
| Blinis au Caviar | |
| Cornets de Saumon Fumé á la Russe | |
| Salade Waldorf |
Page 4
| Taittinger Comtes De Champagne, Blanc De Blancs, 1961 | |
| Aperitif Lillet | |
| Xeres Tio Pepe (Gonzales Byass) | |
| Hattenheimer Nussbrunnen, Spatlese Cabinet, 1964, Freiherr Langwerth von Simmern | |
| Clos Vougeot, 1961 (Louis Jadot - Estate Bottled) | |
| Chateau d'Yquem, 1961 (Chateau Bottled) | |
| Cognac Delamain | |
| Chateau Cheval Blanc, 1961 (Chateau Bottled) |
Page 5
| Smoked salmon cornets - stuffed with tuna farci | |
| Blinis with Iranian beluga caviar | |
| Small pastry boats with sliced lobster-garni | |
| Melon balls - poached in kirsh - rolled in parma ham | |
| Clear turtle soup - flavored with cognac and old sherry | |
| Puff paste turban filled with: Poached filet of whitefish - spread with forcemeat -- folded - garnished with sliced mushrooms, scampi, lobster and scallops - covered with sauce nantua; truffle slices; Accompanied by Belgium endive salad on bibb lettuce - lorenzo dressing | |
| Lemon sherbet with creme de menthe | |
| Saddle of venison, larded with fat back of pork, marinated in brandy, coriander seeds, juniper berries, cloves, bay leaf, parsley stems, garlic and oil; covered and cooked with bacon and forcemeat, placed back on carcass and garnished. Served cold with waldorf salad on sliced tomato | |
| Brillat-Savarin, Edam and Brie served with fresh slices of pear | |
| Ice Souffle - Vanilla ice cream with kirsh; strawberry with rum - placed on round of sponge cake topped with omelette surprise mixture flavored with grand marnier; served in copper casseroles on dry ice | |
| Demi-Tasse Royal with cognac | |
| Prime lamb rack-roasted with herbs, madeira sauce; garnished with: Artichoke bottoms filled with pureed carrots; small pastry tarts with diced green beans and pimentos; broiled stuffed tomato; chestnut croquettes; almond potatoes | |
| Cigars and Cigarettes |