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November 14, 1912
On this menu 55 dishes
Oyster Crabs, Newburg$1.25
Oysters, Bellevue$1.00
Crab Meat, Creole$1.50
French Pancakes, Paysanne$0.75
Japanese Crosne in Butter$0.75
Squab saute, Impromptu$1.50
Mignon of Lamb saute, Chasseur$1.75
Breast of Partridge with Mushrooms$2.00
Plover with Juniperberries$1.50
Noisette of Veal, Macedoine$1.00
Minced Turkey and Green Peppers$1.50
Scrambled Eggs, St. Denis$1.00
Scotch Woodcock$0.75
Welsh rarebit$0.60
Terrapin, Sherry$3.50
Gosling with Wild Rice$0.65
Squab Chicken (half) Euchyle$1.10
Egg in Jelly$0.30
Lettuce Leaves, Provencale$0.40
Coquille of Halibut, Mayonnaise$0.40
Fresh Mackerel, Dieppoise$0.75
Veal, Bourgeoise$0.40
Chaudfroid, Jeannette$0.75
Corned Beef Plate$0.30
Beef in Daube$0.40
Chicken and Ham Pie$0.75
Japanese Crosnes Salad$0.30
String Beans Salad$0.30
Roast Beef, per cut$0.50
Squab$1.00
Turkey$0.65
Boneless Squab$1.25
Squab Chicken (half)$0.80
Chicken (half)$1.25
French Pastry$0.10
Beefsteak$1.00
Sirloin Steak$1.50
Extra sirloin$2.75
Double Tenderloin$1.50
Tenderloin$0.90
Lamb Chops (2)$0.80
Lamb Chops (1)$0.45
Mutton Chop$0.40
English mutton chop$0.75
Veal Chop$0.40
Pork Chop$0.35
Broiled Chicken (half)$1.00
Squab Chicken (half)$0.80
Poissin$1.25
Guinea Hen (half)$1.00
deerfoot sausages$0.35
country sausages$0.35
Veal Kidney$0.60
Lamb Kidneys$0.40
mushrooms$0.55