Salt Lake Tribune | 1917-01-22 | Page 12 | Reservations Made for Club's Banquet

RESERVATIONS MADE FOR CLUB'S BANQUET Secretary of Commercial Organization Says Applications for Places Are Coming in Fast. Requests for reservations f"r the annual an-nual banquet of the Commercial club are I coming in so rapidly that the accommodations accommo-dations for 17.". are expected to be exhausted ex-hausted before the date of the event, according to Secretary , J. David Larson. The announcement that there will be no spe-echmaking, but a lot of fun, is evidently evi-dently making a hit with club members, according to the secretary. The menu or the banquet was announced an-nounced yesterday, as follows: Celery Olives Martini Cocktail Buzzard Bay Oysters Clear Turtle Soup Venison a la Chausseur Roast Pigeon. Stuffed Artichokes, Hollandaise Sauce Duchesse Potatoes Waldorf-Astoria Salad English Plum Pudding, Brandy Sauce Oranges Nuts Imported Port Wine Cigarettes Old Vintage or Grape Juice, Suit Yourself