Savoy Hotel
Pages
Dishes
| Blue Point Oysters | |
| Little Neck clams | |
| Consommé Moliere | |
| Green Turtle | |
| Chicken Broth en Tasse | |
| Cream of fresh mushrooms | |
| Anchovy on toast | |
| Russian caviar | |
| Celery | |
| Radishes | |
| Lyon sausages | |
| Olives | |
| Timbale, à la Navarin | |
| Patties, à la Montglas | |
| Planked Shad, Maitre d'Hotel | |
| Turbant of Sole, Sultana | |
| Boiled Nova Scotia Salmon, Genevoise | |
| Potatoes Rollettes | |
| Cucumbers | |
| Tenderloin of Beef Financière | |
| Suckling Pig, à la Loraine | |
| Suprême of Sweetbreads, Princesse | |
| Fresh Mushrooms, broiled, on toast | |
| Boned Squab, Perigourdine | |
| Breast of Capon, Chevalier | |
| Terrapin, à la Maryland | |
| PEAR FRITTERS, BRANDY SAUCE | |
| Wild Turkey Stuffed with Celery, New England Style | |
| spring lamb, mint sauce | |
| Ribs of beef | |
| White Oyster Bay Asparagus, Hollandaise | |
| Brussel Sprouts | |
| Florida Green Peppers, Stuffed | |
| Spinach, with Eggs | |
| Purée of Knob Celery | |
| Little Gem peas | |
| Stewed tomatoes | |
| Sweet Potatoes, Georgia Style | |
| Boiled Bermuda Potatoes | |
| SORBET ST. NICKOLAS | |
| Canvasback Duck, Fried Samp | |
| English Pheasant, Bread Sauce | |
| Reedbirds Sauté, Poulenta | |
| Lettuce | |
| Chicory | |
| Water Cress | |
| Celery, Mayonnaise | |
| Sliced Tomatoes | |
| Pâte de Foie Gras | |
| Boned Capon au Pistache | |
| Quail | |
| MAYONNAISE OF CHICKEN | |
| Lobster with Lettuce | |
| Pumpkin Pie | |
| Mince Pie | |
| Tartellettes Royal | |
| Mixed Cake | |
| English Plum Pudding, cognac sauce | |
| Chocolate Eclairs | |
| Macaroons au Fruit | |
| Champagne Jelly | |
| Savoy Christmas Cake | |
| Charlotte Venitienne | |
| Fresh Mushrooms in Basket | |
| Plombiere Glacé, Diplomatic | |
| Bonbons en Surprise | |
| Fruit | |
| Cheese | |
| Crackers | |
| Café |