Four Seasons Hotel
Philadelphia
Lunch, Wednesday, September 8, 1999
Menu
Soup
§
Marinated Young Potato Salad with Mustard Remoulade,
Classic Caesar Salad,
Cucumber and Dill with Green Olive Tapenade
§
Tuna Bowl
Roasted Turkey Breast, Imported Ham, Roast Rare Sirloin of Beef,
Sliced Provolone and Emmenthaler Sliced Tomato,
Red Onion and Lettuce
Condiments of Olives, Gherkins, Sweet Pickles, Hot Peppers
§
Mixed Fresh Fruit Salad
Assorted French Pastries of Chocolate Eclairs,
Fruit Tarlets and Seasonal Mixed Berry Slice
§
Coffee
§
Canyon Road Chardonnay, California
Pierre Leon Vin Rouge
