| OCR Text |
Show FOR PRESS CLUB BANQUET. The menu for the Press club banquet, ban-quet, to be given at the Commercial club Saturday night, is ''out." It is more elaborate than any that has been prepared for an annual banquet, as wil be seen by the following: Dry Martini Caviar Toque Points, half shell Almonds California Olives ' Consomme Planked Shad, au Bcurrc Noir Fillet of Beef, Pique Sauce, Poivradc Haut Sautcmc Roast Pheasant Petit Pois, a la Francaisc Pommcs dc Tcrrc Fondant Cucumbers Kummcl Sherbet White Uock Canvas Back Duck Pontct Canct Boneless Squab Farcis Chaud-froid Veuve Cliquot Ponsardine Artichokes, a la Provcncalc Railbirds, a la Portogoisc La Saladc dc Chou Escarele Camcmbert and Roquefort Cheese Chartreuse and Brandy Cigars and Cigarctts Cafe Noir |
