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January 1, 1912
On this menu 57 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, Chesseur$1.75
Squab saute, Impromptu$1.50
Japanese Crosne in Butter$0.75
French Pancakes, Paysanne$0.75
Ragout of Emince of Chicken, Calcutta$0.50
Hamburg Steak with Fried Onions$0.45
Cold Egg with Tarragon$0.30
Lobster, Mayonnaise sauce$0.75
Canape of Anchovies$0.35
Herring in Wine$0.25
Foie gras in Aspic$0.50
Cold Chicken and Ham Pie$0.75
Cold Saddle of Mutton$0.50
Crab, Ravigotte$0.65
Galantine of Capon$0.75
Chaudfroid, Jeannette$0.75
Brussels Sprouts Salad$0.35
Cold beef a la mode$0.40
Cold Roast Beef per cut$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 (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
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
Celery Knob Salad$0.30