May 22, 1933
On this menu 25 dishes
Varied relishes
Fruit cup, Lolla
Chilled Tomato Juice
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
Carrots vichy
Pan Roat Potato
Hashed in Cream Potatoes
Venitian Salad
Timbale of Fresh Fruits
Vienna Mocha Cake
Buscuit Tortoni
New England Apple
Assorted cheese and crackers
Coffee