May 23, 1933
On this menu 25 dishes
Assorted relishes
Coupe of Fruit, Florida
Chilled Sauerkraut Juice
Soup, 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 Bigarade
Slice of Beef Tenderloin, Bordelaise Sauce
Spring Vegetable Dinner with Poached Egg, Hollandaise
Cold Assorted Cuts, Commodore
New String Beans in Butter
Creamed Carrots
Maitre d'hotel potato
Marquise Potato
Green Salad, Tarragon Dressing
Fresh Pineapple Marignan
French Pastry
Mousse Apricotine
New England Apple
Assorted cheese and crackers
Coffee