Hors d'oeuvres
--oysters a la Russe, canapes a l'amiral
--consomme Olga, port wine and beef consommT, Maine scallops, parsley, celeriac
Second course
--poached Scottish salmon, sauce mousseline, cucumber, caviar, chives
Third course
--filet medallions Lilli, seared foie gras, pomme Anna, artichokes, truffles, sauce Perigueux, chicken saute, sauce Lyonnais, stuffed zucchini
Fourth course
--roast rack of lamb, mint sauce, roast duck, apple puree, sirloin of beef, pomme chateaux, buttered green peas, creamed carrots, rice pilaf, pomme Parmentier, boiled new potatoes
Fifth course
--punch romaine
Sixth course
--roast Pennsylvania squab, water cress, herbed croute, bread sauce, game chips
Seventh course
--chilled asparagus vinaigrette, salad frisee, oranges, radish
Eighth course
--pate de foie gras, celery salad, toasted brioche, sauterne jelly
Ninth course
--Waldorf pudding, poached hill country peaches, chartreuse jelly, chocolate and vanilla Tclairs, french vanilla ice cream
Tenth course
--selection of Texas cheese, fresh seasonal tree and vine-ripened fruit
