The Dearborn Inn And Clinton Inn Of Greenfield Village
Pages
Dishes
Page 1
| Spring House Greens | |
| Roast Michigan Quail from the Spit Stuffed with French Liverwurst Dressed in Madeira 'n Truffles on Wild Rice | |
| Poached White California Grapes | |
| Lemon Shrub | |
| Pavillon Blanc du Chateau Margaux 1961 | |
| Wiltinger Kupp Auslese Bischoelf Priesterseminar 1959 | |
| Lake Superior Whitefish | |
| Nuts and Cluster Raisins | |
| Small Cup of Java | |
| Taylor Cream Sherry | |
| Gold Seal Port | |
| Dainty Pastries from the Almond Brittle Basket | |
| Peaches after the Fashion of the Czars | |
| Chateau Latour Blanche 1957 | |
| Salt Sticks | |
| Greens with Cheese and Olives | |
| Nuits St George Cuvee General Gouchon 1955 | |
| French Loaves | |
| Cauliflower Buds with Crushed Bacon 'n Crumbs | |
| Seckel Pear and Blue Grass Mint | |
| Saddle 'n Rack of Michigan Premium Lamb From the Hearth with Drippin's | |
| Chateau Pichon Longueville 1955 | |
| Bread Shocks | |
| Beautiful Broth | |
| Sauce of Lobster in Creamed White Wine |
Page 5
| Eggs 'n Seafood | |
| Eggs 'n Liver | |
| Long Island Oysters on half shell | |
| Casaba Melon Fingers wrapped in Italian Ham | |
| Seafood Puffs from Maine | |
| Smoked eel | |
| Smoked Salmon from Nova Scotia | |
| Scraped Beef | |
| Shrimp 'n Crabmeat from Louisiana | |
| Caviar from Iran | |
| Fat Goose Liver | |
| Chicken Livers in Bacon | |
| Cheese 'n Wine | |
| Stuffed Mushrooms | |
| Snails from the Vineyard | |
| Oysters Rockefeller | |
| Taittenger Blanc de Blanc Brut Cuvee des Comtes de Champagne 1955 |