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men000147_The Monico, menu, pages 2-3
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I agree.Page 2 <br> <br> <br> Vins. <br> Amontillado Pasado. <br> Meursault, 1874. <br> Château Leoville Poyferré, 1870. <br> Pommery & Greno, Vin Naturel, 1889. <br> Moët & Chandon (Dry Imperial) Cuvée 36, 1889. <br> Port-Dow’s, 1870. <br> Château Rauzan Ségla, 1868. <br> Liqueurs divers. <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Menu. <br> Les Huîtres de Whitstable. <br> La tortue des Indes au vin de Madère. <br> La crême Princesse. <br> Le turbot à la Dame de Staël. <br> La blanchaille d’Anglaise. <br> La selle de Marcassin à la Cumberland. <br> Les médaillons de bœuf à la Valenciennes. <br> Coupes à la Pomeroy. <br> Les bécasses et bécassines bardées à la broche. <br> Salade. <br> Le chaufroix d’ortolans. <br> Les cardons moëlle. <br> Les timbales de fruits à la Cambacérès. <br> Les bombes glacées à la Donzelli. <br> Petits Fours. <br> Les croûtons de York. <br> Dessert. <br> <br> <br> International Hall. <br> G. C. Nobile, Manager. <br> No. 1015. <br>