May 31, 1933
On this menu 26 dishes
Shrimps Cocktail, Persane
Herring Salad, Provencale
Mutton broth with barley
Jellied Chicken Comsomme
Celery
Omelette with Smothered Onions
Lobster Cutlet with Travers Island Sauce
Fried calf's liver and bacon
Breaded Lamb Chop, Truffle Sauce
Grilled Beefsteak, Maitre d'Hotel
Fresh Vegetable Luncheon and Deerfoot Sausage
Cold: Beef a la Mode in Jelly
Stewed celery in cream
BUTTERED BEETS
French fried potatoes
Potato Cake
Rolls
MELBA TOAST
Archiduc Salad
Bread and Butter Pudding, Vanilla Sauce
lemon meringue pie
Chocolate Ice Cream
New England Apple
Tea
Coffee
Milk