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October 20, 1921
On this menu 62 dishes
French fried potatoes
Baked Potatoes
Hashed browned potatoes
Mashed potatoes
Boiled potatoes
Potato salad
Lettuce Salad
Mixed Salad
Dutch cheese
Swiss cheese
Port de Salut Cheese
CAMEMBERT CHEESE
Coffee
Tea
Fruit in Season
Salad Sicilienne
Filet of Turbot a'l Estragon
Sliced Smoked Salmon
Olives
Table Celery
Chicken Salad, Parisienne
Kiel Bloaters
Eggs a la Argenteuil
Red beets
Radishes
Soup a la Faubonne
Consomme Xavier
Chicken consomme in cup
Striped Bass, Creole
Boiled Codfish, Parsley sauce
Fresh Cold Lobster, Sauce Mayonaise
Eggs en Cassolette, Bordelaise
omelette with chicken's liver
Scrambled Eggs with Kippered Herrings
Fresh Ox Tongue, Polonaise
Veal Roulade with Noodles
Fricassee of Chicken, Tyrolienne
Breaded Pork Chops with Red Cabbage
English Mutton Chops with Bacon and Baked Potatoes
Roast Prime Ribs of Beef au jus
Virginia Ham Steak
FRANKFURT SAUSAGES
Lamb Chops
Mixed Vegetables
Red Cabbage
Succotash
Noodles
New Stringless Beans
Cold Roast Turkey, Cranberry Sauce
Cold Roast Long Island Duckling
Cold Roast Prime Ribs of Beef with Chutney
Cold Quails, Richelieu
Cold Fricandeau of Veal with Vegetable Salad
Cold Virginia Ham
Cold Boiled Ham
Cold Smoked Ox Tongue
Various kinds of Cold Fresh and Cold Smoked Sausages
Stewed Prunes Compote
Stewed Pineapples Compote
lemon meringue pie
Bisquit Roulade
Creme a la Creole