[Three Banquet Menus, gatherings IV, V, & VI].

Chicago & Denver: [the club, 1951, 53, 57].

Three menus (two, 19 x 13 cm.; one, 23 x 15 cm.), each [4] pages. Three menus for a dining society, modeled after “Les Amis d’Escoffier”, but celebrating the skills of the United Air Lines’ Managing Chefs, and prepared in the various flight kitchens within United Airlines' system. Each menu item is accompanied by a wine pairing, as well as the names of the chefs that provided the dish, and their flight kitchen’s city. An explanatory text is included on the rear panel. In an envelope with information from the menu collector F. Sperl. Near fine.

Price: $100.00