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November 19, 1912
On this menu 55 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, Chasseur$1.75
Squab saute, Impromptu$1.50
Japanese Crosne in Butter$0.75
French Pancakes, Paysanne$0.75
Contrefilet with Stuffed Tomatoes$0.65
Squab Chicken (half) Piemontaise$1.10
Butte Russe p.p.$0.50
Egg, Baltimore$0.30
Tomatoes, Jamestown$0.40
Salmon in Jelly$0.50
Beef Tongue in Aspic$0.40
Chaudfroid, Jeannette$0.75
Boneless Plover, Bellevue$1.25
Galantine of Capon$0.75
Chicken and Ham Pie$0.75
Head Cheese$0.30
Brussels Sprouts Salad$0.35
Beets and Potato Salad$0.30
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