May 25, 1933
On this menu 24 dishes
Fruit Cocktail, Miami
Chilled Clam Juice
Assorted relishes
Jellied Beef Consomme
Cream Portugaise
Celery
Olives
Creamed Shad Roe with Oyster-Crabs and Mushrooms
Minced Sweetbread on Toast a la King
Smothered Veal Cutlet, Printanier Sauce
Breaded Half Squab Chicken and Bacon
Slice of Beef Tenderloin, Bordelaise Sauce
Spring Vegetable Dinner with Poached Egg, Hollandaise
Cold Commodore Blue Plate
Braised Celery, Milanaise
Boiled onions, melted butter
Pan Roast Potato
Duchesse potato
Lettuce and Tomato Salad
Savarin with fresh fruits
New England Apple
Frozen log, Chatelaine
Cheese and Crackers
Coffee