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December 3, 1912
On this menu 56 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
Hamburg Steak with Fried Onions$0.45
Roast Lamb$0.50
Cold Egg, Alliance$0.30
Cold Smelts, Mariniere$0.40
cold Salmon, Fleury$0.50
Cold Veal, Bourgeoise$0.45
Cold Saddle of Lamb with Corn$0.65
Chaudfroid, Jeannette$0.75
Cold Galantine of Turkey$0.75
Cold Chicken and Ham Pie$0.75
cold saddle of mutton with flageolet$0.50
Cold Beef in Daube$0.45
cold boneless plover$1.25
Artichoke Salad$0.60
Cold Roast Beef Salad, Parisienne$0.45
Cold roast beef$0.50
Cold Squab$1.00
Cold turkey$0.65
Cold Boneless Squab$1.25
Cold Squab Chicken (half)$0.80
Cold 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