May 22, 1933
On this menu 25 dishes
Varied relishes
Chilled Tomato Juice
Fruit cup, Lolla
Soup, Cream of Boston Lettuce
Consomme Vermicelli
Celery
Olives
Filet of Sole Meuniere with Mushrooms
Smothered Veal au Madere with Noodles
Half Squab Chicken in Casserole, Fines Herbes
Stuffed Lamb Chop, St. Hilaire
Spring Vegetable Dinner with Poached Egg, Hollandaise
Roast Prime Rib of Beef with Watercress
Cold Galantine of Capon, Celery a la Grecque
New Peas in Butter
Pan Roast Potato
Carrots vichy
Hashed in Cream Potatoes
Venitian Salad
Timbale of Fresh Fruits
Lemon Cream Roll
Biscuit Tortoni
New England Apple
Assorted cheese and crackers
Coffee