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January 1, 1912
On this menu 55 dishes
Oyster Crabs, Newburg$1.25
French Pancakes, Paysanne$0.75
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
Egg, Biarritz$0.30
mushrooms$0.55
Lamb Kidneys$0.40
Veal Kidney$0.60
Lamb Chop, Paysanne$0.50
Fish Stew des Pecheurs$0.40
Tomatoes, Mexicaine$0.40
Beefsteak$1.00
Sirloin Steak$1.50
Smelts, Mariniere$0.40
Lobster, Mayonnaise sauce$0.75
Chaudfroid, Jeannette$0.75
Extra sirloin$2.75
Double Tenderloin$1.50
Boneless Plover, Bellevue$1.25
Galantine of Capon$0.75
Chicken and Ham Pie$0.75
Aspic of Foie Gras$0.50
Beef a la Mode$0.45
Japanese Crosnes Salad$0.30
Italian Salad$0.50
Roast Beef, per cut$0.50
Squab$1.00
Turkey$0.65
country sausages$0.35
Boneless Squab$1.25
Squab Chicken (half)$0.80
Chicken (half)$1.25
French Pastry$0.10
Tenderloin$0.90
Lamb Chops$0.45 – $0.80
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
Poussin$1.25
Guinea Hen (half)$1.00
deerfoot sausages$0.35