January 2, 1918
On this menu 21 dishes
Half grape fruit
crab meat cocktail
Celery
Olives
Radishes
Minestrone Milanaise
Puree of Tomatoes
Fried Filet of Sole, Tartar Sauce
Broiled Sweetbread on Toast
Chicken cutlet, Supreme sauce
Sugar cured ham glace au Madere
Mashed potatoes
String Beans
Stewed Celery
Chiffonade Salad
Sorbet au cognac
Vanilla ice cream
Demi-tasse
J Calvet & Co Bordeaux Vieux$0.60 – $1.00
J Calvet & Co Graves$0.60 – $1.00
Petits fours