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

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