Park Avenue Hotel
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Dishes
| Coffee | |
| Camembert, Edam and Roquefort cheese | |
| Nuts and Raisins | |
| Fruit | |
| Biscuit Glace | |
| STRAWBERRY ICE CREAM | |
| Petits Fours Assortis | |
| Gelee au Cognac | |
| Genoise glace au chocolat | |
| Bonbons | |
| Charlotte Moderne | |
| Pumpkin Pie | |
| Mince Pie | |
| Apple Pie | |
| English plum pudding, hard and brandy sauce | |
| Salade Chiffonade | |
| Escarole Salad | |
| Lettuce Salad | |
| Sweet Potatoes, Southern Style | |
| Roast truffled Philadelphia squab with cress | |
| Boiled potatoes | |
| Mashed potatoes | |
| Creamed spinach with egg | |
| Spaghetti a la Milanaise | |
| Rice | |
| GREEN PEAS | |
| Broiled fresh mushrooms on toast, maitre d'hotel | |
| Asparagus a la Hollandaise | |
| Duckling Stuffed, Apple Sauce | |
| spring lamb, mint sauce | |
| Ribs of prime beef au jus | |
| Turkey Stuffed with Chestnuts, Cranberry Sauce | |
| Punch a la Benedictine | |
| Pain de foie-gras a la Renaissance | |
| Boned Capon a la gelee | |
| Timbale of fruit, Printaniere | |
| Terrapin en casserolette, Maryland Club | |
| Supreme of partridge, Lucullus | |
| Filet mignon of beef, Madeleine | |
| Sweetbreads au fin de siecle | |
| Ham glace, Segur | |
| Breast of capon a la Zingara | |
| Hot-house cucumbers | |
| Potatoes Fondantes | |
| Planked shad au beurre ravigote | |
| Medaillon of striped bass a la Castillane | |
| Petits pates a la Dauphine | |
| Essence of chicken a la Sevigne | |
| Puree of green peas, Gervais | |
| Green turtle lie au vin de champagne | |
| Radishes | |
| Olives | |
| Celery | |
| SALTED ALMONDS | |
| Canape of Anchovies | |
| Cape Cod Oysters | |
| Blue Point Oysters |