May 25, 1933
On this menu 26 dishes
Sea food cocktail
Cauliflower a la Grecque
Potage Longchamp
Jellied Chicken Consomme
Celery
Omelette with stewed veal kidney
Steamed Finnan Haddie, Delmonica Sauce
Corned beef hash browned with poached egg
Milk-Fed Veal Stew with Fresh Tomato and Mushrooms
Broiled Saddle of Spring Lamb with Watercress
Fresh vegetable luncheon and sausage cake
Cold Chicken Salade, White and Dark Meat, Asparagus Tips
Fine peas a la Francaise
French fried potatoes
Buttered fresh noodles
Au Gratin Potatoes
Heart of romaine salad
Assorted Rolls
MELBA TOAST
Fresh Strawberry Pudding with Kirsch Sauce
Macaroon Custard Pie
Lemon Sherbet
New England Apple
Tea
Coffee
Milk