APPRAISER: What's so special about this menu? "Bill of Fare, Lulu Belle, Gay Nineties Cocktail Bar?"
GUEST: Well, in 1959 I was a waiter at this restaurant, and these two folks came in as customers.
APPRAISER: What two folks?
GUEST: Well, the duke and duchess of Windsor.
APPRAISER: Ah, not your average customers.
GUEST: No, they were not. And you took care of them?
GUEST: Yes.
APPRAISER: How did you get that honor?
GUEST: Well, they asked me to, because I had been raised in Canada, so it was an effort to put them in a comfortable situation.
APPRAISER: Do you remember what they were served?
GUEST: Yes, they both ate lobster in a steakhouse, but that's what they ate.
APPRAISER: So how did you get the menu? What did you say to them to get this menu?
GUEST: Well, I asked them if they'd be willing to sign the menu for me, and they said they would. As a matter of fact, they were very gracious about it.
APPRAISER: Well, I'm sure you know the story of the duke of Windsor. He was born 1894, son of George V. He was the oldest son and slated to become the next king of England, once George died. He was also known as the Playboy Prince. I mean, he was dapper and debonair in an era where royalty was scrutinized, even more so than today. He was just about to become the king of England. His father passed away in '36, and he was having an affair with Wallis Simpson. Now, Wallis Simpson was not only divorced, she was Mrs. Wallis Simpson, in the process of getting divorced again. He was forced to abdicate the throne, and he lived the rest of his life in exile, married in 1937 to Wallis Simpson. It really took the breath out of him. He was beloved. He had so much charisma going for him. He traveled all over the world, and this was a real shame. So what makes this menu great is the fact that, A, they both signed it, and they signed it as duke and duchess of Windsor, which were kind of their consolation titles. They are well-collected today. There's been a couple of major auctions of their artifacts over the years. To have both signatures on a menu and to you, and you can document history and provenance?
GUEST: Yes.
APPRAISER: I would value this, if I were going to put it in auction, for about $2,500 to $3,500.
GUEST: Really? Well, I am amazed. But I'm grateful, thank you very much.
APPRAISER: Well, that's good. You know, I think the only thing left is, what did they have for dessert?
GUEST: (laughs): I can't remember. Thank you.
