March 27, 1955
On this menu 48 dishes
Pate de Foie Gras Strasbourgeoise, Terrine$2.50
Shrimp in Dill
Crabmeat Cocktail
Marinated Herring in sour cream
Home made Head Cheese Vinaigrette
Supreme of Fruits au Kirsch
Half Grapefruit
Blue point oysters on half shell
Smoked Nova Scotia salmon
Italien Salad
Chicken Liver Pate on Melba Toast
Mushrooms a La Grecque
Chilled Tomato Juice
Potage Printanniere
French Onion Soup au Crouton
Consomme Vermic
Calf's Brain saute in Brown Butter & Capers$2.75
Filet of Sole Veronique$3.50
Bluefish saute Amandine$3.50
Grilled Salisbury Steak Bercy$3.50
Broiled Fresh Mushrooms with Ham on Toast$3.50
Grilled Pork Chop with Apple Sauce$3.50
Roast Leg of Spring Lamb, Mint Jelly$3.75
Hungarian Beef Goulash with Maccaroni$3.75
Baked Sugar Cured Ham in Champagne Sauce$3.75
Wiener Backhendle$3.75
Roast Long Island Duckling Bigarade$3.75
Baked Imported Escargots Bourguignonne$4.00
Peconic Bay Scallops saute, Parsley Butter$4.25
Shad Roe saute and Bacon$5.00
Young Guinea Hen saute Smitane with Wild Rice$5.00
ROAST PRIME RIB OF BEEF AU JUS$5.00
Whole Broiled Live Maine Lobster, Drawn Butter, Julienne Potat$5.25
Grilled Sirloin Steak Maitre d'Hotel$6.00
Filet Mignon with Mushrooms on Toast$6.50
Chicken Salad Bowl Blue Spruce$3.75
Assorted French pastry
Baba au Rum
Vanilla Ice Cream & Blueberries
strawberry meringue
Bavaroise au Rum
Stewed Kadota Figs
Cheese & Crackers
Fruit Tartes
Ice cream cake
Coupe aux Marrons
Frozen Chocolate Eclair
Coffee