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January 26, 1918
On this menu 52 dishes
Grape fruit$0.15 – $0.30
Baked Apple and Cream$0.15
Assorted plate of fruit$0.20
Table apples or pears$0.20
Tokay Grapes$0.20
Apple Sauce$0.15
Sliced oranges au marasquin$0.15
Stewed prunes$0.15
Oranges or bananas$0.15
Sliced pineapple au jus$0.15
Sliced Bananas with Cream$0.15
Horlick's malted milk, hot or cold$0.15
Coffee with cream served in pot, per cup$0.10
Tea, black, mixed or green, per cup$0.15
Plain toast$0.10
Butter Toast$0.15
Chocolate or cocoa, per cup$0.15
Goblet of Milk$0.10
Milk toast$0.20
Cream toast$0.25
Crackers and cream$0.30
French rolls or croissants$0.10
Puffed rice and cream$0.10
Grape nuts and cream$0.15
Oatmeal and cream$0.10
Sea bass saute, Meuniere$0.50
Broiled halibut, maitre d'hotel$0.50
Fried green smelts, sauce Remoulade$0.60
Codfish steak saute au beurre$0.45
Steamed Finnan haddie, drawn butter$0.45
Cold salmon, sauce ravigote$0.65
Fried Maine scallops with tartar sauce$0.75
Consomme, hot or cold, in cup$0.10
Hot clam broth, in cup$0.20
The Boss's breakfast$0.60
Cervelles veau, beurre noir$0.40
Half spring chicken broiled with bacon$0.80
Chicken hash with fried egg$0.60
Finnan haddie, Dewey$0.60
Emince of calf's liver, marchand de vin$0.60
Tripe saute a la lyonnaise$0.45
Poached eggs, Florentine$0.50
Omelet with Virginia ham$0.60
Pork chops saute, charcutiere$0.65
Kidney saute, marchand de vin$0.50
Fried country sausages with saute potatoes$0.50
Broiled pig's feet, deviled sauce$0.45
Two eggs au beurre noir$0.30
Lamb chops broiled (2) with peas$0.65
Small steak with fried potatoes$0.70
Eggs, boiled (2)$0.25
Eggs, Scrambled$0.30