1 / 2
January 1, 1912
On this menu 54 dishes
French Pancakes, Paysanne$0.75
Japanese Crosne in Butter$0.75
Squab saute, Impromptu$1.50
Mignon of Lamb saute, Chasseur$1.75
Breast of Partridge with Mushrooms$2.00
Plover with Juniperberries$1.50
Noisette of Veal, Macedoine$1.00
Minced Turkey and Green Peppers$1.50
Scrambled Eggs, St. Denis$1.00
Scotch Woodcock$0.75
Welsh rarebit$0.60
Terrapin, Sherry$3.50
Crab Meat, Creole$1.50
Oysters, Bellevue$1.00
Oyster Crabs, Newburg$1.25
Lamb Chop, Cambon$0.50
Boiled Beef, Horseradish Sauce$0.35
Beefsteak$1.00
Sirloin Steak$1.50
Extra sirloin$1.50
Double Tenderloin$1.50
Tenderloin$0.90
Lamb Chops$0.45 – $0.80
Mutton Chops$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
Egg, Nordenskjold$0.30
Gondole a la Duss$0.40
Salmon, Fleury$0.50
Trout in Jelly$0.50
Veal, Bourgeoise$0.40
Chicken and Ham Pie$0.75
Fillet of Beef with Carciotini$0.90
Lamb, Mint Jelly$0.50
Galantine of Capon$0.75
Japanese Crosnes Salad$0.30
Bresilienne Salad$0.30
Roast Beef, Parisienne, per cut$0.50
Squab$1.00
Turkey$0.65
Boneless Squab (half)$0.80
Squab Chicken (half)$0.80
Chicken (half)$1.25
French Pastry$0.10