Correspondents' Lunch menu from November 17 through November 23
Soup:
New England Clam Chowder
or
Salad:
Salad with Roast Chicken and Nuts
and
Fish
Sautéed Fresh Fish with Champagne Sauce
or
Meat
Moussaka
or
Pasta
Spaghetti in Anchovy with Olive oil
and
Coffee or Tea
For other available menu items, please see the Main Bar page.