The Oriental
Pages
Dishes
| Tomato Juice | |
| Grapefruit Juice | |
| Orange Juice | |
| Apple Juice | |
| Smoked Brook Trout, Horseradish Cream | |
| Chilled Fruit Cup with Grenadine | |
| Proscuitto with Anchovy Fillets | |
| Selected Cavair Glace | |
| Consomme Bohemienne-(Chicken consomme with egg royale) | |
| Brandied Lobster Bisque | |
| Iced Beef Bouillon | |
| Ceylon and China Tea | |
| Full-Roast Coffee | |
| Non-Caffein Sanka | |
| Instant Coffee | |
| Hot Chocolate | |
| Horlicks | |
| Iced Tea with Lemon | |
| Iced coffee | |
| Poached Supreme of Brill with Chablis Sauce | |
| Macaroni au Parmesan | |
| Lamb Cutlets, Reforme (Breadcrumbed, sauteed in butter and garnished with julienne of gherkin, beetroot and white of egg; served with sweet demi-glaze sauce) | |
| Roast Long Island Duckling, Sage and Onion Dressing, Apple Sauce | |
| Prime Loin Veal Chop, Mushroom Butter | |
| Buttered Sliced Zucchini Squash | |
| Golden Corn with Diced Peppers | |
| Duchesse and Roast Potatoes | |
| Chateau d'Yquem, Vintage (First Great Growth Sauternes) | |
| Corton Grancey, Vintage (Louis Latour) | |
| Dom Perignon, Vintage (Moet and Chandon) | |
| ROAST TURKEY, CRANBERRY SAUCE | |
| Roast Duckling, apple sauce | |
| Sugar-baked Ham | |
| Roast Sirloin of Beef, Horseradish Cream | |
| Rolled Ox Tongue | |
| Lettuce and Sliced Tomato Pinapple, Cucumber and Cottage Cheese | |
| FRENCH DRESSING | |
| Roquefort Dressing | |
| Thousand Islands Dressing | |
| Mayonnaise dressing | |
| Chocolate Souffle | |
| Loganberry Coupe, Chantilly | |
| Crème Caramel | |
| Friandises | |
| Vanilla and Pinapple Ice Creams | |
| Hot Butterscotch Sauce | |
| Raspberry sherbet | |
| Variety of Fresh Friut from the Salver | |
| Platter of American and Imported Chesses served with Crackers | |
| Selected Cavair Glace | |
| Poached Supreme of Brill, Chablis Sauce | |
| Roast Long Island Duckling, Sage and Onion Dressing, Apple Sauce, Buttered Sliced Zucchini Squash, Roast Potatoes | |
| Chocolate Souffle | |
| Friandises | |
| Coffee |