The Caviar
Pages
Dishes
| Breaded Silver Smelts, a l'anglaise | $1.25 |
| Gougeonettes of Sole, Belle-Meuniere | $1.50 |
| Fruit Tartelette | |
| Savarin Cake au Rhum | |
| Lettuce, Romaine or Mixed Green Salad | |
| Salade a la Francaise | |
| Au Gratin Potatoes | |
| Bisque of Lobster, Nantua | |
| Soupe a l'Oignon | |
| BLUE POINT OR CAPE COD OYSTERS | |
| Little Necks | |
| Supreme of Fruit | |
| Cantaloupe | |
| Nova Scotia smoked salmon | |
| Cherry Stones | |
| Clam or Tomato Juice | |
| Matador Herring in Wine Sauce | |
| Parma Ham | |
| Honey Dew Melon | |
| Shrimps Escoffier | |
| Assorted Hors D'oeuvres | |
| Pommes Persillees | |
| Frogs Legs à la Provençale | $1.75 |
| Eggplant, Orientale | |
| Haricots Verts au Beurre | |
| Roast Pheasant on Canape (p.p.) | $2.25 |
| Partridge en Casserole, Veronique | $2.00 |
| Braised Canadian Ham, au Xeres | $1.25 |
| Broiled Baby Turkey, Louisianaise (p.p.) | $2.25 |
| Brook Trout au Court Bouillon | $1.75 |
| Chicken en Casserole, Grand Mere (p.p.) | $1.75 |
| Filet Mignon, Marchand de Vin | $2.25 |
| Mallard Duck a la Presse, Tour d'Argent (p.p.) | $2.00 |
| Roulade of Venaison, Grand Veneur | $1.50 |
| Sweetbread Sous Cloche, Eugenie | $1.50 |