FALL 1966
Schraers and Whitfields
Coquilles Saint Jacques
Watercress Soup
Delmonico steaks a la Bordelaise
Olives, cherry tomatoes
Endive Salad
Cheeses
Fruit
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FALL 1967
Lumleys Sheins
Mushrooms a la Greque
Artichoke and Cucumber Soup
Rainbow Trout with tomatoey brown sauce
Roast Duck with Orange Sauce
Potato croquettes, Asparagus
Avocado Salad
Cheeses
Chocolate Mousse, Grapes, Nuts, Sweets
Vermouth, White Bordeaux, Medoc, Chateauneuf du Pape
Grand Marnier, Cognac
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FALL 1968
Shobaken, Sevik, Sholten
Oysters on the Half Shell
Lentil soup
Cornish Hens braised in red wine
Potato croquettes, braised leeks
Endive Salad
Chocolate Mousse
Turkish coffee
Candied orange peel, Chocolate meringues
White Burgundy, Red Rhone, Liqueurs
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FALL 1968
Rogers, Abergs, Glenn, Peter, Whitfields
Oysters on half shell
Cream of Artichoke soup
Duck Pie
Leg of Lamb, roasted
Chick peas
Endive Salad
Cheeses: stilton, goat, brie
Chestnut cream
Meringues, Candied oranges, Chocolate truffles
Sherry, Dubonnet, Pinot Chardonnay, California Burgundy, Liqueurs and Turkish Coffee
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THANKSGIVING 1968
Garners, Eskews, Cutlers, Glenn, Peter and kids
Old fashions,
Crackers with purees of caviar and chickpeas, green olives and green onions
Turkey in the style of Coq au Vin
Stuffed with couscous
Casserole of Artichokes, Tomatoes, olives, mushrooms and shallots
Endive Salad
Variety of Pies
French coffee
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