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men000062_Bertinis Restaurant, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Wines. <br> Liebfraumilch. <br> Milk Punch. <br> Amontillado Fino. <br> Irroy Brut, 1893. <br> G. H. Munn, 1893. <br> Charles Duval, 1893. <br> Koch Fils, 1893. <br> Hau & Co., 1893. <br> Bouquet, 1893. <br> Chateau Leoville, 1893. <br> Very Old Martinez. <br> Fine Champagne, 1865.. <br> Liqueurs Assorties. <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Menu. <br> <br> <br> Hors d’œuvre variés. <br> Petites Bouchêes de foie gras. <br> <br> <br> Tortue claire. <br> Crême à la Reine. <br> Saumon Sauces Hollandaise et Genevoise. <br> Whitebait au matured et à la Diable. <br> CAilles en Terrines à la Demidoff. <br> Selle d’agneau aux concombres Glacés. <br> Pommes Noisettes et petits pois. <br> Poularde de Surrey flanquèe d’ortolans <br> Salade de Romaine. <br> Asperges Anglaises Sauce Mousseuse. <br> Jambon d’York au champagne. <br> Timbale de Pêches Framboisées. <br> Petits Fours - Pâtisserie. <br> Glace-Comtesse-Marie. <br> Dessert. <br> Fondue au Parmésan. <br> Café <br>