The Commodore Hotel
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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 |