May 23, 1933
On this menu 25 dishes
Assorted relishes
Coupe of Fruit, Florida
Chilled Sauerkraut Juice
CREAM OF FRESH TOMATO
Consomme Julienne
Celery
Olives
Creamed Shad Roe with Green Pepper
Smothered Veal Chop in Casserole
Half Squab Chicken Stewed in Claret Wine, Fresh Mushrooms
Long Island Duckling with Orange Sauce
Slice of Beef Tenderloin, Bordelaise
Spring Vegetable Dinner with Poached Egg, Hollandaise
Cold Assorted Cuts, Commodore
New String Beans in Butter
Maitre d'hotel potato
Creamed Carrots
Marquise Potato
Green Salad, Tarragon Dressing
Fresh Pineapple Marignan
Merveuilleux Cake
Fresh Fruit Salade Glace
New England Apple
Assorted cheese and crackers
Coffee