The Dorchester
Pages
Dishes
| Potted Shrimps | 3.60 FF |
| Crab Meat | 7.60 FF |
| Vin blanc | 7.60 FF – 14.00 FF |
| Vin rouge | 7.60 FF – 14.00 FF |
| Cocktail de homard | 5.60 FF |
| Turtle Soup with Sherry | 4.00 FF |
| Tortue Verte au Sherry | 4.00 FF |
| Creme Portugaise | 3.00 FF |
| Creamed Tomato Soup with Rice | 3.00 FF |
| Germiney en Tasse | 4.60 FF |
| Chicken Consomme & Sorrel thickened with Yolks of Eggs & Cream | 4.60 FF |
| Omelette Richmond | 7.00 FF |
| Spaghetti Bolognese | 8.60 FF |
| Spaghetti with meat sauce | 8.60 FF |
| Omelette with Creamed Mushrooms | 7.00 FF |
| OEuf Mollet Grand Duc | 3.60 FF |
| Soft Boiled Eggs, Cheese Sauce | 3.60 FF |
| Poached Egg on Muffin with Ham | 3.60 FF |
| OEuf Poche Benedictine | 3.60 FF |
| Sole de Douvres Grillee | 8.60 FF |
| Sole de Douvres Meuniere | 8.60 FF |
| Dover Sole, Grilled | 8.60 FF |
| Dover Sole, Fried in Butter | 8.60 FF |
| Homard Thermidor | 12.60 FF |
| Lobster in the Shell, Sharp Sauce | 12.60 FF |
| Homard Froid Garni, Mayonnaise | 12.60 FF |
| Cold Lobster garnished Mayonnaise | 12.60 FF |
| Filet de Sole Pierrot | 8.60 FF |
| Fillet Sole, White Wine Sauce, Mushrooms & Asparagus Tips | 8.60 FF |
| La Timbale de Sole Dorchester | 10.60 FF |
| Fillet Sole in Lobster Sauce, Rice | 10.60 FF |
| Meringue with Peaches & Strawberries | 5.60 FF |
| Souffle Pancake with Orange & Cream | 6.60 FF |
| Souffle, all flavours | 6.60 FF |
| Vacherin Montreuil | 5.60 FF |
| Crepe Soufflee Dorchester | 6.60 FF |
| Souffle (tous les parfums) | 6.60 FF |
| Pineapple, Orange & Ice Cream | 7.60 FF |
| Ananas Sevillane | 7.60 FF |
| Cafe Glace | 2.60 FF |
| Peche Cardinal | 5.60 FF |
| Peach, Strawberry Ice, Melba Sauce | 5.60 FF |
| Chapon du Surrey a la Broche (4 cvts) | 50.00 FF |
| Roast Surrey Capon for 4 | 50.00 FF |
| Caneton d'Aylesbury a l'Anglaise (4 cvts) | 60.00 FF |
| Roast Aylesbury Duckling for 4 | |
| Poulet de Grain (2 cvts) | 30.00 FF |
| Roast Chicken for two | 30.00 FF |
| Caneton d'Aylesbury a l'Orange (4 cvts) Aylesbury Duckling with Orange | 60.00 FF |
| Jambon de Parme | 106.00 FF |
| Truite fumee | 5.00 FF |
| Saumon d'Ecosse Fume | 76.00 FF |
| Caviar | 25.00 FF |
| Cocktail Florida | 4.00 FF |
| Grape Fruit Cerisette | 12.20 FF |
| Foie Gras de Strasbourg | 156.00 FF |
| Hors-d'OEuvre au Choix | |
| Grape Fruit Cerisette | |
| Florida cocktail | |
| Potted Shrimps | |
| Truite fumee | |
| Consomme Double Royale | |
| Creme Velours | |
| Consomme Double en Gelee | |
| Creme de volaille | |
| Cocktail de crevettes | |
| Blanchailles Diablees au Paprika | |
| Medaillon de Barbue Rosine | |
| Turbotin Cardinal | |
| Filet de Sole Provencale | |
| Fillet of Sole on Stuffed Egg Plant | |
| Entrecote grillee sauce Bearnaise | |
| Grilled Sirloin Steak & Bearnaise Sauce | |
| Caneton d'Aylesbury a l'Anglaise | |
| Roast Aylesbury Duckling with Stuffing & Apple Sauce | |
| Poulardine Poelee au Mais a la Creme | |
| Young Chicken & Creamed Sweet Corn | |
| Medaillon de Veau Demidoff | |
| Veal Escalop with Vegetables | |
| Noisettes d'Agneau a la Chartres | |
| Cantaloup | 10.00 FF |
| Boneless Lamb Cutlets, Parisienne Potatoes & Tarragon Sauce | |
| Coupe aux Peches | |
| Charentais | 7.60 FF |
| Biscuit Praline | |
| Poire Nelusko | |
| Salami de Milan | 5.00 FF |
| Bombe Maison | |
| VIN ROSE, En Carafe | 8.00 FF – 15.00 FF |
| Mixed Grill | 12.60 FF |
| Cotelette de veau | 12.60 FF |
| Lamb Chop | 12.60 FF |
| Pork Sausages with Bacon | 5.60 FF |
| Hors d'Oeuvres au Choix | 3.60 FF |
| Tournedos | 15.00 FF |
| Lamb Cutlets | 12.60 FF |
| Chateaubriand (2 cvts) | 35.00 FF |
| Porterhouse Steak (4 cvts) | 50.00 FF |
| filet de boeuf | 17.60 FF |
| Entrecote | 12.60 FF |
| Hors d'oeuvre riche | 5.00 FF |
| Agneau froid | 8.60 FF |
| Jambon de al Ferme | 8.60 FF |
| Langue de Boeuf | 8.60 FF |
| pressed beef | 7.60 FF |
| Jambon d'York | 9.60 FF |
| Poulet Aile | 12.60 FF |
| Cuisse | 10.60 FF |
| Roast beef | 10.60 FF |
| Veal & Ham Pie a la Gelee | 10.60 FF |
| Dinde et Langue | 10.60 FF |
| Haricots Verts frais | 3.60 FF |
| Beefsteak Tartare | 17.60 FF |
| Beefsteak Tartare | 17.60 FF |
| Chouxfleurs Polonaise | 2.60 FF |
| Epinards en Branches ou Puree | 3.00 FF |
| Petits Pois a la Francais | 2.00 FF |
| Feves (Broad Beans) | 3.00 FF |
| PETITS POIS FRAIS | 3.60 FF |
| Celeri braise | 3.00 FF |
| Artichauts | 5.60 FF |
| Carottes Vichy | 2.60 FF |
| Effeuillees | 1.60 FF |
| Tomate | 26.00 FF |
| Laitue | 1.60 FF |
| Francais | 2.60 FF |
| Panachee | 2.60 FF |
| Romaine | 2.60 FF |
| Canape Diane | 3.60 FF |
| Croute Dorchester | 3.60 FF |
| Campignons sur Toast | 3.60 FF |
| Canape Ivanhoe | 3.60 FF |
| Canape Baron | 3.60 FF |
| Welsh rarebit | 3.60 FF |
| Ices: Vanilla, Chocolate, Coffee, | |
| Ices: Vanilla, Chocolate, Coffee, Strawberry, Lemon, Pineapple | 2.60 FF |
| Peach, Strawberry Ice, Melba Sauce | 5.00 FF |
| Saumon d'Ecosse Poche, Grille, Doria Scotch Salmon, Boiled, Grilled, Fried in Butter | 12.60 FF |
| Saumon d'Ecosse Froid Cold Scotch Salmon | 12.60 FF |
| Pommes Nouvelle Frites | 1.60 FF |
| Pommes Mousseline, Sautees | 1.60 FF |
| Pommes croquette | 2.60 FF |
| Puree de Petits Pois | 3.60 FF |
| Noix de Ris de Veau Bonne Maman Veal Sweetbreads wth Shredded Vegetables | 18.00 FF |
| Supreme de Volaille Princess Boned Wing of Chicken & Asparagus Tips | 15.60 FF |
| Poularde Poelee Washington (4 cvts) Chicken With Sweet Corn | 50.00 FF |
| Supreme de Poulet sous Cloche Chicken with creamed Mushrooms in glass container | 15.60 FF |
| Vol-au-Vent de Ris de Veau Poulette Veal Sweetbread in Puff Pastry, Cream Sauce | 10.60 FF |
| Emince de Volaille a la king Scalloped Chicken, Cream, Pimentoes & Sherry | 10.60 FF |
| Escalope de veau Viennoise Veal Escalope and Vienna garnish | 12.60 FF |
| Boned Wing of Chicken & Asparagus Tips | |
| Turbot Elysee Turbot: White Wine Sauce, Tomatoes, Asparagus Tips | 8.60 FF |
| Chicken with creamed Mushrooms in glass container | |
| Chicken with Sweet Corn | |
| Aylesbury Duckling with Orange | |
| Veal Sweetbread in Puff Pastry, cream sauce | |
| Scalloped Chicken, cream, pimentos and sherry | |
| Veal Escalope and Vienna garnish | |
| Veal Sweetbreads with Shredded vegetables |