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November 17, 1912
On this menu 56 dishes
Oyster Crabs, Newburg$1.25
Oysters, Bellevue$1.00
Crab Meat, Creole$1.50
Terrapin, Sherry$3.50
Scotch Woodcock$0.75
Welsh rarebit$0.60
Scrambled Eggs, St. Denis$1.00
Minced Turkey and Green Peppers$1.50
Noisette of Veal, Macedoine$1.00
Plover with Juniperberries$1.50
Breast of Partridge with Mushrooms$2.00
Mignon of Lamb saute, Chasseur$1.75
Squab saute, Impromptu$1.50
Japanese Crosne in Butter$0.75
French Pancakes, Paysanne$0.75
Ragout of Mutton in Cassoulet$0.45
Roast beef$0.50
Egg, Juliette$0.30
Tomatoes, Surprise$0.40
Antipasti$0.50
Smelts, Mariniere$0.40
Lamb, Mint Jelly$0.50
Chaudfroid, Jeanette$0.75
Mousse of Foie gras$0.50
Boneless Plover, Bellevue$1.25
Galantine of Capon$0.75
Chicken and Ham Pie$0.75
Pressed Corned Beef$0.30
Demi-deuil salad$0.50
Beets Salad$0.25
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$0.45 – $0.80
Mutton Chip$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
Poussin$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