Menu For 8 Covers

Huitres en Coquille,

Haute Sauterne.

Bisque of Lobster. Lamb Broth with Vegetables.

Radishes. Olives.

Amontillado.

Timbales a l'Ecossaise. Bass a la Regence.

Rauenthaler Berg.

Potatoes Windsor.

Filet of Beef Larded 4 la Parisienne. Saddle of Mutton, Currant Jelly.

Ernest Jeroy.

Sweetbreads a la Pompadour. Terrapin a la Maryland.

Chateau Latour.

Cauliflower au Gratin. Celery au Jus.

Punch Maraschino.

Canvas Back Duck.

Lettuce Salad.

Souffle a l'Orange.

Fruits. Cafe. Fromage.

Menu For 10 Covers

Consomme de Volaille.

Haute Sauterne.

Huitres a la Poulette.

Radishes. Olives.

Bouchees a la Bohemienne.

Johannisberger. Truites Saumone au Beurre de Montpellier. Tartelette Potatoes. Cucumbers.

Filets Mignon de Boeuf a la Trianon. Cotelettes de Pigeon, Marechale.

Moet & Chandon. Petits Pois Garnis de Fleurous. Artichauts a la Barigoule.

Punch Romaine.

Becassines au Cresson. .

Chas. de Vougert.

Lettuce Salad.

Pouding Nesselrode.

Fruits. Cafe. Fromage.

Menu For 12 Covers

Little Neck Clams.

Haute Sauterne.

Cream of Asparagus.

Consomme Royal.

Radishes.

Olives.

Amontillado.

Caviar sur Toast. Pompano Maitre d'Hotel. Bass a la Regence. Pommes Parisienne.

Moselbluemchen.

Cotelettes d'Agneau a la Puree de Celen. Filet of Boeuf a la Pocahontas.

Moet & Chandon.

Tarrapin a la Richelieu.

Sorbet Dunderberg.

Canvas Back Ducks.

Nuits.

Celery Mayonnaise.

Artichauts Bottoms.

French Peas.

Omelette Celestine.

Fruits.

Cafe.

Fromage.

Menu For 24 Covers

Huitres.

Pot Ages

Consomme Francatelli.

Bisque d'Ecrevisses.

Hors D'Oeuvre

Timbales a la Reyniere.

Poisson

Filet Turbot Portugaise.

Pommes de terre Parisienne.

Celery Mayonnaise.

Releve

Selle d'Agneau a la Colbert.

Haricots verts.

Entrees

Ailes de Poulets a la Hongroise.

Cepes a la Bordelaise.

Asperges Sauce Creme.

Sorbet a la Prunelle.

Roti

Faisan rotes Franque de Cailles.

Entremets De Douceur

Croutes aux Ananas.

Glaces Fantaisies.

Fruits. Cafe. Petits Fours.

Buffet For 1,000 People. Cold Service

Consomme on Tasse.

Sandwiches.

Caviar on Toast.

Radishes.

Celery.

Cold Salmon Mayonnaise.

Lobster and Shrimp Salad.

Westphalia Ham a la Gelee.

Boned Turkey.

Galautine of Faison.

Cold Game in Season.

Mavonnaise of Chicken.

Cold Turkey. Fillet of Beef.

Saddle of Venison, Currant Jelly.

Game Pie.

Russian Salad.

Neapolitaine Ice-cream.

Water Ices.

Nesselrode Puddings. Claret and Champagne Jellies.

Biscuits Glacee.

Charlotte Glacee.

Assorted Cakes.

Assorted Candies.

Tea.

Coffee.

Lemonade.