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PAGE 1 <br> <br> <br> Menu <br> <br> <br> LITTLE NECK CLAMS <br> <br> <br> HAUT SAUTERNE <br> <br> <br> Soup <br> CREAM OF ASPARAGUS <br> AMONTILLADO <br> <br> <br> Fish <br> BAKED PENOBSCOT SALMON - geneoise sauce <br> CUCUMBERS <br> BERMUDA POTATOES <br> SLICED TOMATOES <br> HOCHHEIMER <br> <br> <br> Removes <br> BOILED PHILADELPHIA CAPON - estragone sauce <br> ROAST SPRING LAMB - mint sauce <br> ASPARAGUS TOPS <br> RICE <br> STRING BEANS <br> CHAMPAGNE <br> <br> <br> PAGE 2 <br> <br> <br> Entrees <br> TENDERLOIN OF BEEF - truffle sauce <br> SWEET-BREAD PATTIES - Parisian style <br> CHICKEN CROQUETTES - new peas <br> PONTET CANET <br> MAYONNAISE <br> LOBSTER <br> CHICKEN <br> SHRIMP <br> <br> <br> ROMAN PUNCH <br> <br> <br> Game <br> BROILED SNIPE, on toast - Colbert sauce <br> DRESSED LETTUCE <br> WATER CRESSES <br> ROMANEE <br> <br> <br> Dessert <br> ASSORTED CAKE <br> MACAROONS <br> CHAMPAGNE JELLY <br> FRUIT ICES <br> FROZEN PUDDING <br> APPLES <br> ORANGES <br> BANANAS <br> MALAGA GRAPES <br> STRAWBERRIES <br> COFFEE <br> PONEMAH <br>