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July 5, 1961
On this menu 68 dishes
Fresh Mixed Seafood Cocktail
Creme St. Germain
Roast Quarters of Spring Lamb, Mint Jelly
Fresh Cauliflower, Polonaise
Pomme de Terre, Chateau
Sliced Tomato Salad
Chocolate Nut Sundae
Coffee
GRAND CHABLIS - per Bottle$4.00
CHASSAGNE 1953 (Bourgogne Rouge) - per Bottle$3.50
Fresh Mixed Seafood Cocktail
Chilled Honeydew Melon au Citron
Iced Vegamato Juice
Iced Clam juice
Iced Pineapple Juice
OEufs mayonnaise
Crisp Table Celery
Thon a l'huile
Carrot Sticks
Cornets de York
California olives
Consomme Trois Filets
Creme St. Germain
Supreme of Turbot, Nantua
Darne of Salmon, Ravigote
Cromesquis a la Russe
Saute of Ox Kidney, Bordelaise
Braised Long Island Duckling, Sauce Bigarade
Roast Quarters of Spring Lamb, Mint Jelly
Fresh Cauliflower, Polonaise
Aubergine Provencale
Celery Hearts au Jus
Pommes de Terre
Pommes de terre Chateau
Pommes de Terre Nouvelle Menthe
Pommes de Terre Duchesse
Half Spring Chicken, Cresson
Cold Veal and Ham Pie, Verte
Cold Roast Spring Lamb, Mint Jelly
Cold Pressed Ox Tongue, Piccalilli
Continental Sausage, Laitue
Romaine Lettuce Salad
Sliced Tomato Salad
Japanaise Salad
FRENCH DRESSING
Russian Dressing
Roquefort Dressing
Mayonnaise dressing
Thousand Islands Dressing
Eva Pudding, Cream Sauce
Lemon Layer Cake
Chocolate Nut Sundae
Creme Tortoni
Assorted Macaroons
Vanilla ice cream
Chocolate Ice Cream
Peach Ice Cream
Chocolate Sauce
Croute Ecossaise
Assorted Cheeses and Crackers
LAYER FIGS
crystallized ginger
Dates
Assorted Nuts
FRESH FRUIT
CLUSTER RAISINS
After-Dinner Mints
Coffee