One I have is dated for today, 12th April, but in 1919 but sadly I don't know where the meal was eaten or what it was for. It was not long after the end of the first World War so it's a pretty impressive menu. I love the mystery surrounding it and I'm a little envious of the Spring vegetable soup - it was obviously a warmer Spring in 1919!
Here's my translation of it. My apologies for any mistakes!
Potage Printanier, a spring vegetable soup
Soles La Vallière, sole, I guess cooked in the style of "La Vallière" (perhaps something favoured by Louise de La Vallière?)
Filet du Boeuf aux Morilles, fillet of beef with morels
Asperges Sauce Mousseline, asparagus with a hollandaise sauce
Poularde à la Lucullus. A fattened hen, served with a garnish of truffles
This is followed by Glace Manon, Fruits and Desserts
It's certainly more elaborate than what we had for dinner!