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October 4, 1921
On this menu 46 dishes
Timbale of Fresh Lobster in Jelly
Eggs a'la Russe
Sardines in Oil
Celery
Smoked eel
Olives
Fresh Tomatoes, Jardiniere
Artichokes, Vinaigrette
White onions
Cream of sorrel
Consomme with Chicken Dumplings
Iced Consomme with Essence of Tomatoes
Bluefish au four
Fried Halibut, Tartar Sauce
Broiled Live Lobster, Caviar Butter
Sweetbreads, Cavour
Turkey, Farmer Style
Tournedos, Mascotte
Long Island Duckling, Bigarade, Fried Sweet Potatoes
Roast Prime Ribs of Beef au jus
Roast leg of lamb, mint sauce
Green peas, Paysanne
Country Gentlemen Corn on Cob
Stuffed green peppers
Stringless Beans
Boiled potatoes
Lettuce Salad
Compote of Cherries
Compote of Peaches
Pudding, Franklin, Chadeau
Coupe Archiduc
French vanilla ice cream
Almond Backs
Young American cheese
Camembert
Swiss
Fruit in Season
Demi Tasse
Chicory Salad
Sliced Tomato Salad
Fermiere potatoes
Straw potatoes
Mashed potatoes
fried Sweet Potatoes
Chateau Potatoes
STRAWBERRY ICE CREAM