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October 6, 1963
On this menu 42 dishes
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
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