ANCHOR INN SEAFOOD RESTAURANT
Pages
Dishes
Page 2
| Mocha Mousse | |
| Petits Fours Sec | |
| Savarin | |
| Frozen Raspberry Souffle | |
| Strawberries Romanov | |
| Viennese Nut Torte | |
| Baklava | |
| Coffee | |
| Lillet, white | |
| Dom Ruinart | |
| Nuits St. Georges 1962 | |
| Meursault 1964 | |
| Meursault 1964 | |
| Pouilly Fuisse 1966 | |
| Boujolais - Assorted | |
| Liqueurs | |
| Brandies and Cognac | |
| Dreyfus, Ashby & Co. | |
| Schieffelin & Co. | |
| Maison J Faiveley | |
| Dreyfus, Ashby & Co. | |
| Sichel et Fils Freres | |
| Jos. Drouhin | |
| Dreyfus, Ashby & Co. | |
| Jos | |
| Dreyfus, Ashby & Co. | |
| Assorted | |
| Schieffelin & Co. |
Page 3
| Salmon Coulibiec | |
| Endive Salad | |
| Shad in Sorel | |
| Bean Salad | |
| Field Salad | |
| Seafood Curry | |
| Roast Suckling Pig -- Savoury Stuffing | |
| Partidges in Savoy Cabbage | |
| Swiss Shredded Veal | |
| Kasha with Onions and Mushrooms | |
| Decorated Harrington Ham | |
| Terrine of Duckling | |
| Veal and Pigeon Pie | |
| Marinated Eel | |
| Kasseler Rippchen and Horseradish | |
| RELISHES | |
| Brie | |
| boursault | |
| Pont l'Eveque | |
| Appenzeller | |
| Epoisses |
Page 4
| Steak Tartare | |
| Potted Shrimps | |
| Grave Lax | |
| Mousse Stuffed Smoked Trout | |
| Melon and Crabmeat Salad | |
| Bindnerfleisch | |
| Caviar | |
| Snail Dumplings | |
| Cromesquis of Sweetbreads | |
| Subrics of Sorel and Watercress | |
| Barquettes of Leek and Marrow | |
| Bouche Karlsbad | |
| Krautstrudel | |
| Pissaladière | |
| Beurreques |