May 29, 1933
On this menu 24 dishes
Cherrystone Clams on Half Shell
Sliced Tomato and Egg
Chicken Mulligatawny soup
Jellied Beef Broth
Celery
Omelette with stewed veal kidney
Creamed Crab Flakes, Newburgh on Toast
Broiled pork chop, pickle sauce
Smothered Half Squab Chicken, Mushroom Sauce
Beefsteak Club Style, Shallots Sauce
Fresh vegetable luncheon, Deerfoot sausage
Assorted Cuts, Potato Salad
Asparagus tips au gratin
O'Brien Potato
Carrots vichy
Potato Cake
Heart of Romaine
Fresh Strawberry pudding
Biscuit Tortoni
COCOANUT CUSTARD PIE
New England Apple
Tea
Coffee
Milk