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men000075_The Hotel Continental, menu, page 2
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I agree.Menu. <br> <br> <br> Vins. <br> Amontillado Sherry. <br> Rüdesheim-Berg. <br> Pontet Canet, 1875. <br> Médaille d’Or Carte Noir, 1878. <br> Perrier Jouet, 1880. <br> G. H. Humm, 1880. <br> Bollinger, 1880. <br> Irroy, 1874. <br> Rauzan Segla, 1869. <br> Port, 1851. <br> Liqueurs. <br> <br> <br> Hors d’œuvres. <br> Consommé à la Sévigné. <br> Bisque d’Ecrivisses. <br> Filets de Soles Joinville. <br> Eperlans frits. <br> Bouchées St. Hubert. <br> Poulards napolitaine. <br> Filet de Bœuf à la Continental. <br> Punch à la romaine. <br> Faisans. <br> Bécasses. <br> Salade. <br> Cardons à la moëlle. <br> Pouding à la Fiennes. <br> Bombe ambassadrice. <br> Petits Fours. <br> Dessert. <br> Café <br> <br> <br> Hotel Continental, <br> 1, Regent Street, S.W., <br> Mardi, 17 Novembre, 1885. <br> <br> <br> J. A. Peicann, Manager. <br>