Romanos, menu, pages 2-3

Page 2 <br> <br> <br> Table d’hôte Luncheon from 12 to 3, 3/6. <br> Romano’s Restaurant, A. N. Romano, Proprietor. <br> 399 = 400, Strand, W. C. <br> Déjeuner à la Carte. <br> Ready from 12 to 3. <br> <br> <br> Hors d’oeuvres. <br> Sardines aux tomates 1/. à l’huile 6. <br> Salade d’anchois 1/. Sala [not legible] 1/. <br> Anchovis de Norriege1/. Caviar 2/. <br> Filets de Harengs 1/. Thom Mariné 1/. <br> <br> <br> Soups <br> Tetite Marmite ⅙ Croûte au Tot 1/. <br> Bisque d’Ecrecisse ⅙ Vermicelli 1/. <br> Royale 1/. [not legible] Servnain 1/. <br> Totes d [not legible] 1/. Rial [not legible] 5/. <br> Carrons [not legible] 6/. <br> <br> <br> Fish. <br> Merlan a l’anglaise 1/9. Sole Collert 2/. <br> Filets de Sole Vin Blanc 2/. Whitebait 2/. <br> Truite Merruiere 2/. Rouget Italienne ⅙. <br> Saumon du Hollse 3/. Zurlot du Riche 2/. <br> Olunguille Matelotte 2/. Hornard Julien 5/. <br> <br> <br> Doints. <br> Roast Sirloin of Beef and Yorkshire Pudding ⅙. <br> Roast Lamb ⅙. <br> <br> <br> Entrées and Plats du Jour. <br> Oeufs Tolignac ⅓ Meyerbeer ⅙ <br> Omelette aux fines herbe ⅓ <br> Longe de Veau aux Efruiords ⅙ <br> Risotto de foie de Volaille ⅙ <br> A la treitre 1/6 <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Table d’Hôte Dinner from 6 till 9. ⅚. <br> <br> <br> From the Grill. <br> [not legible] Mtre d’Hotel 2/- <br> Veal Cutlet ⅙ l’eiduerf 1/ <br> Mutton Cutlets ⅙ Chop ⅓ <br> Filet of Beef ⅙ Steak ⅓ <br> <br> <br> Poultry and Game. <br> Poularde 8/6 Paille 3/6 Pigeon 3/- [not legible] 6/. <br> Poularde du Maus 14/- Surrey [not legible[ 7/6 <br> Poulet de fain ⅚ Grouse 6/6 <br> Paneton de Rouen 14/- d’aleysberry 7/6 <br> <br> <br> Salad. <br> Russe Italienne 1/6 <br> Romaine Chicorie 6. <br> <br> <br> Vegetables. <br> Veg. Marrow 1/- Efuriards 1/ <br> Aubergine ⅓ Ortichauds 1/- <br> Petito Fois 9d Haricot Vert 9d <br> Choux fleurs 1/- Tortellini 2/- <br> [not legible] H. 1/ Sauteé. Rissolee 6. <br> <br> <br> <br> <br> Sweets. <br> Gateau Marquise 1/- <br> Covef ofe de Truneaux - de fruits 1/- <br> <br> <br> Freugage tart - Plum Tart 1/- <br> Krapfhorn de Berlin - Beignet Montagnard 1/- <br> <br> <br> Ices. <br> Vanilla. Traise. Olricot. Naholi Aoine 1/- <br> Biscuit Romano 1/- Coupe [not legible] Jacquen 1/6 <br> <br> <br> <br> <br> Savouries. <br> Scotch Woodcock <br> Sardines a la Diable 1/- <br> Mushrooms on Toast 1/- <br> <br> <br> Dessert. <br> Peaches. Raisin. Melon <br> Pne-apple. Nectarines. <br> <br> <br> <br> <br> Cafe Special - Cafe a la Turc. C. A. Antonelli, Manager. <br> <br> <br> FOR SPECIAL LUNCHEON AND SPECIAL DINNER SEE GRANDE CARTE. <br>