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December 28, 1958
On this menu 78 dishes
Grapefruit Cocktail with Liqueur
Cream Jackson
Timbale Monte Carlo
Roast Prime Rib of Beef Concorde
Cauliflower in Cream
Allumettes Potatoes
Romaine Salad
Rhine Wine Dressing
Mixed Compote
Parfait Chocolate
Selection of Fresh Fruit
Sherry, Superior Golden - per glass $0.25
Rhine Wine, Gewurztraminer - per pichet $0.70
Red Bordeaux, Chateau Pomys - per carafe $0.55
Red Burgundy, Volnay - per carafe $0.85
Liqueurs, Green Chartreuse - a pony $0.35
Green Chartreuse
Grapefruit Cocktail with Liqueur
Stuffed Eggs Rosita
Victoria Salad
Chilled Hearts of Table Celery
SCANDINAVIAN RELISHES
Californian Ripe and Green Olives
Red and Black Radishes
Cream Jackson
Consomme Floreal
Cold Madrilene in Cup
Timbale Monte Carlo
Supreme of Turbot Bonaparte
Roast Prime Rib of Beef Concorde
Loin of Veal with Fresh Mushrooms Sauce
Entrecote Chives Butter
Baby Lamb Cutlets
Cauliflower in Cream
Braised Escarole
Young Tomatoes
Steamed Java Rice
Spaghetti Mode d'Italy
Potatoes: Allumettes
Potatoes: boiled
Potatoes: Mashed
Potatoes: Baked Idaho
Granite Cardinal
Roast Long Island Duckling Bigarade
Romaine Salad
Lettuce Salad
Chicory Salad
Cucumber salad
COMBINATION SALAD
Rhine Wine Dressing
Andalouse Dressing
FRENCH DRESSING
Pineapple Compote
Peaches Compote
Apricots Compote
Pears Compote
Greengages Compote
Yellow Plums Compote
Reine Victoria's Compote
Damsons Compote
Apple Sauce Compote
Figs Compote
Reine Claudes Compote
Assorted French Cheese
Dutch cheese
American and Swiss Cheese
Crackers
Parfait Chocolate
Strawberry ice-cream
Galette Andalouse
Friandises
Selection of Fresh Fruit
Fresh Pineapple with Whipped Cream
Dates
MIXED NUTS
Figs
Stem Ginger in Syrup
Mocha Ice Cream