French Dinner, March 15, 1917:
Coeur de Palmier, Victor
Crème de Volaille, à la Reine
Amandes Salées
Truite de Rivière, Meunière
Pommes Parisienne
Pigeonneau au Cresson
Petits Pois Étuvés
Salade de Saison
Pudding Diplomate Glacé
Petits Fours
Demi Tasse
To meet Mr. Masaya Suzuki, director of The Sumitomo Bank, Limited, and director-in-chief of The Sumitomo General Head Office. Mr. Seiichi Koh, host, April 10, 1919:
Canapé Favorite
Toke Point Oysters
Green Turtle Soup
Almonds Celery Olives
Seafood, Mariniere
Noisette of Spring Lamb, Colbert
Sherbet Fleur de Palma
Sweetbreads Conte de Nassau
Breast of Chicken, St. Francis
Potatoes Clarence
Heart of Lettuce, Fines Herbes
Biscuit Emaline
Friandises
Coffee
Amontillado Sherry
Pommery Greno
Liqueurs
Hotel St. Francis, Mexican Dinner, May 23, 1917:
Écrevisses, Gourmet (Cold)
Abalone Chowder
Salted Jordan Almonds
Boiled Striped Bass, Hollandaise
Potatoes Nature
Pilaff Mexicaine
Roast Imperial Squab
Asparagus Tips
Salade de Saison
Fancy Ice Cream
Wafers
Demi Tasse
Hotel St. Francis, Italian Dinner, April 27, 1917: