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November 28, 1912
On this menu 58 dishes
Soft Clams, Pompadour$1.25
Oysters, a la Louise$1.00
Crab Meat, Astoria$1.50
Terrapin, Baltimore$3.50
Lobster a la Newburg$1.90
Scotch Woodcock$0.75
Welsh rarebit$0.60
Scrambled Eggs with truffles$1.00
Tournedos of Fillet of Beef, Martha$2.00
Sweetbread saute, Imperatrice$1.75
Breast of Scotch Grouse, Currant Jelly Sauce$1.75
Noisette of Lamb with Cepes$1.75
Wings of Guinea Hen, Hongroise$1.50
Asparagus Tips in Cream$0.85
Apple Fritters$0.75
gosling, stuffed with apples$0.65
rhode island turkey with chestnuts$0.75
Buffet Russe p.p.$0.50
Egg, Polignac$0.30
apples, alexandra$0.40
Trout in Jelly$0.50
Crawfish in Buisson$0.50
Chaudfroid, Jeanette$0.75
souffle of tomatoes$0.40
Galantine of Capon$0.75
Chicken and Ham Pie$0.75
Contrefilet, Printanier$0.65
Mousse of Foie gras$0.50
Pheasant with Watercress$3.50
half pheasant with watercress$1.75
goblelins salad$0.50
Celery Knobs and Truffle Salad$0.45
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 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
country sausages$0.35
Veal Kidney$0.60
Lamb Kidneys$0.40
mushrooms$0.55