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February 22, 1965
On this menu 73 dishes
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
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