May 20, 1933
On this menu 24 dishes
Mixed Appetizers
Fruit Cocktail, St. Augustine
Chilled Tomato Juice
Cream of Fresh Asparagus
Consomme Printanier
Celery
Olives
Filet of Sole, White Wine, Marinette
Smothered Loin of Veal, Demi Glace
Minced of Beef Tenderloin, Tolstoi
Braised Long Island Duckling, Chipolata
Spring Vegetable Dinner, Poached Egg, Hollandaise
ROAST PRIME RIB OF BEEF AU JUS
Cold Assorted Cuts and Cold Slaw
Stuffed Egg Plant
Cauliflower Mornay
Hashed Brown Potato
Fondante Potato
Spring Salad, Tarragon Dressing
Floating Island with Cream Sauce
Frozen Tutti-Frutti Cake
New England Apple
Cheese and Crackers
Coffee