The Biltmore
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Dishes
| Half baked lobster, Thermidor | $1.00 |
| Mixed fry sea food, tartar sauce | $0.75 |
| Broiled slice of halibut, ravigotte butter | $0.65 |
| Scallops and frogs' legs, Poulette | $0.80 |
| Crab Meat, Newburg | $0.80 |
| Smelts saute, Melba | $0.70 |
| Brook trout, Doria | $0.80 |
| Terrapin (any style) | $2.00 |
| Larded filt of beef, St. Brieuc | $1.25 |
| Timbale of chicken, Financiere | $0.75 |
| Boneless squab in cocotte, Veronique | $1.50 |
| Sweetbread saute, Ideal | $1.40 |
| Loin of lamb with peas, French style | $0.70 |
| Rolled ham with plain spinach | $0.65 |
| Golden plover, Diana | $1.25 |
| Long Island Duckling | $3.50 |
| Prime ribs of beef | $0.90 |
| Roast Spring Lamb, Mint Sauce | $0.90 |
| Roast young turkey, cranberry sauce | $1.00 |
| Roast chicken | $3.00 |
| Sirloin Steak | $2.50 |
| Broiled Chicken | $2.50 |
| Squab Chicken | $1.50 |
| Guinea chicken | $3.00 |
| Squab guinea chicken | $2.00 |
| Squab | $1.50 |
| Filet Mignon | $1.25 |
| Golden plover | $1.25 |
| Egyptian quail | $1.25 |
| Mallard Duck | $4.50 |
| Supreme of chicken, Jeannette | $0.90 |
| Chicken salad | $1.25 |
| Lobster salad | $1.25 |
| Crab Meat salad | $1.00 |
| Pate of goose-liver | $1.50 |
| Truffled boned capon | $0.85 |
| Assorted meat | $1.00 |
| Virginia Ham | $0.65 |
| Chicken and Ham Pie | $0.80 |
| Smoked Beef Tongue | $0.60 |
| Assorted sandwiches | $0.10 |