Hotel Belmont
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Dishes
| Broiled live cod, Dr. Haight | $0.75 |
| Broiled brook trout | $0.80 |
| Broiled brook trout Meuniere | $1.00 |
| White bait | $0.75 |
| White bait Panache | $0.90 |
| BOILED STRIPED BASS, EGG SAUCE | $0.80 |
| Fried smelts | $0.70 |
| Cold salmon Remoulade | $0.80 |
| Filet of salmon, Florentine | $0.80 |
| Fried or broiled filet of sole | $0.65 |
| English Dairy Cheese | $0.30 |
| Edam | $0.35 |
| Brie | $0.30 |
| Roquefort | $0.40 |
| Stilton | $0.40 |
| American | $0.30 |
| Gervais [cheese] | $0.30 |
| Camembert | $0.35 |
| Gruyere | $0.35 |
| Cream Cheese | $0.30 |
| Neufchatel | $0.30 |
| Port Salut | $0.40 |
| Terrapin a la Wenberg | $4.00 |
| TERRAPIN Baltimore Club | $4.00 |
| Terrapin a la Porter | $4.00 |
| Terrapin St. Augustin | $4.00 |
| Squab casserole a l'Americaine | $1.50 |
| Chicken saute a la Dumas | $1.75 |
| Emince of chicken a la King | $1.50 |
| Scallops a la G. L. Fox | $1.25 |
| Chicken Soup | $0.30 |
| Chicken Casserole, bonne femme | $4.00 |
| Chicken and Ham Pie | $1.25 |
| Galantine of chicken with truffles | $1.25 |
| Hot or cold mince pie | $0.25 |
| Grilled squab turkey | $2.75 – $5.00 |