November 22, 1917
On this menu 34 dishes
Filet of herring, wine sauce$0.25
Box sardines$0.25
Bismarck Herring$0.25
Filet of imported herring$0.40
Ripe Olives$0.15
Half grapefruit, cherry sauce$0.15
New dill pickle$0.10
Bismarck Herring$0.25
SALTED ALMONDS$0.15
Pim-olas$0.15
Queen olives$0.15
Celery$0.20
Major Grey's chutney$0.15
Chow chow$0.10
Chicken gumbo a la Creole with rice$0.15
Pickled onions$0.10
Bisque of fresh tomatoes aux croutons$0.15
Gherkins$0.10
Consomme Brunoise$0.10
Canape of caviar a la Russe$0.40
Clam cocktail$0.20
Canape a'Anchois$0.40
CLAM BROTH$0.20
Anchovies a la Marlborough$0.30
Clam Fritters$0.25
Broiled Spanish mackerel, French fried potatoes$0.35
Little Necks$0.15
Whole sea bass saute in butter, French fried sweet potatoes$0.40
Fried filet of English sole, sauce Verte$0.40
Baked bluefish a la Creolw en bordure$0.40
Fried green smelts, sauce Remoulade$0.35
Broiled fresh salmon, maitre d'hotel and potatoes$0.35
Half cold lobster, mayonnaise and salad$0.60
Boston baked special beans with roast ham$0.40