May 20, 1933
On this menu 25 dishes
Filet of Sole, White Wine, Marinette
Chilled Tomato Juice
Cold Assorted Cuts and Cold Slaw
ROAST PRIME RIB OF BEEF AU JUS
Minced of Beef Tenderloin, Tolstoi
Celery
Olives
Cream of Fresh Asparagus
Consomme Printanier
Fruit Cocktail, St. Augustine
Mixed Appetizers
Smothered Loin of Veal, Demi Glace
New England Apple
Spring Salad, Tarragon Dressing
Braised Long Island Duckling, Chipolata
Spring Vegetable Dinner, Poached Egg, Hollandaise
Hashed Brown Potato
Stuffed Egg Plant
Cauliflower Mornay
Fondante Potato
Cheese and Crackers
Coffee
Frozen Pears, Mascotte
Floating Island with Cream Sauce
Chocolate Vienna cake