S.S. Niew Amsterdam
Pages
Dishes
Page 2
| WASHINGTON'S BIRTHDAY DINNER | |
| MONDAY, FEBRUARY 22ND 1965 | |
| Chef's Suggestion | |
| Fresh New Brunswick Lobster with Mayonnaise | |
| CREAM OF CORN WASHINGTON | |
| PRIME AMERICAN SIRLOIN STEAK BUNKER-HILL | |
| Hearts of Palm Bearnaise | |
| French fried potatoes | |
| Tossed salad | |
| Martinique Dressing | |
| Coupe Freedom | |
| FRESH FRUIT | |
| Coffee | |
| Coffee will be served in Grand Hall, Smoking Room and Ritz Carlton Café |
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| Fresh New Brunswick Lobster with Mayonnaise | |
| Delice Floriden | |
| Supreme of Grapefruit Americaine | |
| Stuffed Eggs "Byram Ali" | |
| SMOKED WEICHSEL SALMON, RAIFORT SAUCE | |
| American Sturgeon | |
| SCANDINAVIAN RELISHES | |
| ICED CRISP CELERY | |
| CALIFORNIAN QUEEN OLIVES | |
| Red Radishes | |
| SLICED YOUNG CARROTS | |
| CREAM OF CORN WASHINGTON | |
| CONSOMME OF BEEF NÉMOURS | |
| Cold Vichysoisse | |
| POACHED CARIBBEAN POMPANO LA FAYETTE | |
| BROILED SWORDFISH STEAK, BERCY BUTTER | |
| STUFFED SADDLE OF SOUTHDOWN LAMB GENERAL GRANT | |
| BOILED BRISKET OF BEEF, CABBAGE AND PARSLEY POTATOES | |
| PRIME AMERICAN SIRLOIN STEAK BUNKER-HILL | |
| CALFSBRAINS IN TOMATO FRENCH DRESSING | |
| MOUSSE OF HAM IN JELLY | |
| VEAL STEAK CORDON BLEU | |
| CALYPSO PORK CHOP | |
| Hearts of Palm Bearnaise | |
| Leaf Spinach, Brown Butter | |
| CREAMED FRESH CELERY | |
| STEAMED ASSAM RICE | |
| Egg Noodles Sautés, Gouda Cheese | |
| BOILED, MASHED, CHATEAU, FRENCH FRIED, AND BAKED IDAHO POTATOES | |
| MOUSSE MARTHA | |
| VIRGINIA TURKEY, CRANBERRY SAUCE, GLAZED CHESTNUTS | |
| LONG ISLAND DUCKLING, SLICED ORANGES, GAUFRETTES POTATOES | |
| Iceberg Lettuce | |
| Tomato | |
| Cucumber | |
| TOSSED AND ROMAINE SALAD | |
| Figs, Dates, Mixed Nuts | |
| Stem Ginger in Syrup | |
| after dinner mints | |
| Selection of Fresh Fruit | |
| Petits fours | |
| Friandises | |
| English cake | |
| Fruit Jello | |
| FRENCH-, ITALIAN-, MARTINIQUE- AND ASTORIA DRESSING | |
| Californian Fruit Salad with Creamed Cottage Cheese | |
| HOLLAND AND CALIFORNIAN COMPOTES | |
| SELECTION OF FRENCH-, DUTCH-, AMERICAN- AND SWISS CHEESE | |
| Cream Crackers | |
| Holland Rusks | |
| ANGELFOOD AND CHERRY CAKE | |
| Coconut Cream Pie | |
| BAVAROIS PUTNAM, LIQUEUR SAUCE | |
| STRAWBERRY CAKE TRENTON | |
| Coupe Freedom | |
| PARFAIT ELDORADO | |
| VANILLA ICECREAM | |
| Pistachio Ice Cream | |
| I. BUNK, CHIEF STEWARD - M.C. SCHRAVEN, CHEF DE CUISINE |