The Restaurant

First Course --- Hors D'Oeuvre
Oeufs de caille en aspic et caviar
White Bordeaux or White Burgundy



Second Course --- Poisson
Potage Saint-Germain
Madeira or Sherry



Third Course --- Entrée
Tournedos aux morilles
Red Bordeaux



Fifth Course --- Punch or Sorbet
Punch Rosé



Sixth Course --- Rôti
Cailles aux cerises
Red Burgundy



Seventh Course --- Légume
Asperges printanieres, sauce hollandaise



Eigth Course --- Entremets
Macédoine de fruits
Oranges en surprise
Sweet Dessert Wines (Muscatel, Tokay, Madeira)



Ninth Course --- Les Desserts
Assorted fresh fruits and cheeses
Sweet Dessert Wines, Champagne, or Sparkling Wine



After Dinner
Coffee, cigars
Port or Cordials


Second-Class
Luncheon
April 12, 1912


Third-Class
April 14, 1912


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