St. Regis-Sheraton, New York, N.Y., April 18, 1976
This St. Regis-Sheraton menu from 1976 features some of the classic entrees that we see over and over again on Easter menus: baby lamb with mint, baked sugar ham, prime ribs, and young tom turkey. Like Thanksgiving, Easter meals seem to remain very traditional. This menu also includes melon with proscuitto, gazpacho Andalouse, and fresh aspargus and green beans. Dessert features an interesting choice--a frozen Grand Marnier souffle. I'll take one, please!
From the Culinary Institute of America Menu Collection, George Lang Menu Collection, menu 2-228.