St. Regis-Sheraton, Mother's Day

Mother's Day dinner at the St. Regis-Sheraton in New York in 1976 features a wide range of entree options: roast spring chicken Bourgeoise, leg of lamb Nicoise, baked bourbon glazed ham with raisin sauce, fricandeau of veal Printaniere, roast prime rib of beef with Yorkshire pudding, and filet of sole Murat.  Afterwards, treat mom to any of these lady-like desserts: "mother's delight" (which might have been anything?), chocolate mousse, Charlotte Russe, Cassata Napolitaine, or French pastries.

From the Culinary Institute of America Menu Collection, George Lang Menu Collection, menu 2-286.