May 19, 1933
On this menu 24 dishes
Assorted Hors D'oeuvres
Fruit Cup, Delices
Clam Juice Cocktail
Soup, Cream of Fresh Tomato, Portugaise
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
Spring Vegetable Dinner with Poached Egg
Smothered L. I. Duckling with Cherries, Montmorency
Commodore Blue Plate, Cold
Cauliflower Polonaise
Creamed Carrots
Mousseline Potato
Home fried potatoes
Venitian Salad
Savarin with Fresh Fruits, Strawberry Sauce
Gateau Nougatine Frozen Smile with Tutti-Frutti Sauce
New England Apple
Cheese and Crackers
Coffee