Second Course: Consommé Olga, Cream of Barley
第二道菜：清炖肉汤，奶油大麦

Third Course: Poached Salmon with Mousseline Sauce, Cucumbers
第三道菜：水煮三文鱼配薄酱和黄瓜

Fourth Course: Filet Mignons Lili, Saute of Chicken, Lyonnaise, Vegetable Marrow Farci
第四道菜：咖喱牛肉卷，洋葱炒鸡肉，芝士焗西葫芦

Fifth Course: Lamb, Mint Sauce, Roast Duckling, Apple Sauce, Sirloin of Beef,
Chateau Potatoes, Green Pea, Creamed Carrots, Boiled Rice, Parmentier & Boiled New Potatoes
第五道菜：羊羔肉配薄荷酱，烤鸭配苹果酱，菲力牛排配土豆，豌豆，奶油胡萝卜，米饭，煮土豆

Sixth Course: Punch Romaine
第六道菜：长叶莴苣

Seventh Course: Roast Squab & Cress
第七道菜：水芹烤乳鸽

Eighth Course: Cold Asparagus Vinaigrette
第八道菜：芦笋冷盘

Ninth Course: Pate de Foie Gras, Celery
第八道菜：西芹鹅肝酱饼

Tenth Course: Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate & Vanilla Eclairs, French Ice Cream
第十道菜：布丁，查特酒蜜桃果冻，巧克力香草甜点，法式冰激淋