May 19, 1933
On this menu 25 dishes
Assorted Hors D'oeuvres
Fruit Cup, Delices
Clam Juice Cocktail
Cream of Fresh Tomato, Portugaise
Spring Vegetable Dinner with Poached Egg
Consomme Royale
Celery
Olives
Filet of sole, Otero
Milk-Fed Veal Chop in Cocotte
Minced Capon a la King on Toast
Brizolla Steak, Maitre d'Hotel
Smothered L.I. Duckling with Cherries, Montmorency
Coffee
Commodore Blue Plate
Mousseline Potato
Cauliflower Polonaise
Creamed Carrots
Home fried potatoes
Venitian Salad
Savarin with Fresh Fruits and Foamed Sauce
Fresh strawberry frozen pie
Parfait Napolitaine
New England Apple
Cheese and Crackers