T/V "Cristoforo Colombo"
Pages
Dishes
| Lobster medallions en Bellevue, Moscovite Sauce | |
| Blue point Oysters with Lemon | |
| Breast pheasant in fine Champage | |
| Fresh assorted vegetables, Piedmontese | |
| Kangaroo soup, Australian style | |
| Veloutine of shrimp | |
| Tortellini in capon broth | |
| Fillet of sole au gratin, Florentine | |
| Spumante Antinori Nature, Cuvee Royale | |
| Moka | |
| Basket of season fruit | |
| Roman Spoom | |
| White of Lettuce, Florida | |
| "Capriccio di Regina" | |
| Fruit cup au Maraschino | |
| Orange Juice | |
| Grapefruit Juice | |
| Caviar of Sterlet, Nouvelle Peche Blinis Melted butter - Sour cream | |
| Hors d'oeuvre a l'Italienne | |
| hot consomme in cup | |
| Cold Vichyssoise | |
| Jellied Grimaldi | |
| Cream Germiny | |
| Breast of turkey in butter, Belle Helene | |
| Baked Alaska | |
| Beet-roots salad | |
| Celery Salad | |
| Mixed Salad | |
| Tomato Salad | |
| Sicilian cassata | |
| Vanilla Cream | |
| Pears Falstaff | |
| "Arrivederci" cake | |
| Lemon Sherbet | |
| "Bocconcini" of roebuck in terrine au foie gras de Strasbourg, Red cherry in Maraschino | |
| Costolette d'agnello Villeroy, Scaloppine di vitello alla paprika, Tomatoes Provencale | |
| Heart beef tenderloin, London House, Perigourdine sauce, Peas with lettuce, Noisette potatoes, Broccoli au gratin | |
| Capon galantine in jelly | |
| Smoked Salmon | |
| ROAST TURKEY, CRANBERRY SAUCE | |
| Duckling a L'Orange | |
| Hare pate, St. Hubert | |
| Smoked ox-tongue | |
| Medallions of foie gras | |
| Modena cooked ham | |
| Prime ribs of beef, rare | |
| Baron of lamb, mint sauce | |
| Basket of friandises |