Palace Court, menu, pages 2-3

Page 2 <br> <br> <br> Luncheon at the Palace Court <br> <br> <br> LES FRUITS DE MER <br> Queues de Crevettes <br> Shrimp from the Gulf <br> — six dollars and fifty cents <br> Cocktail de Crabe Maryland <br> Maryland Lump Crabmeat <br> — six dollars and fifty cents <br> Variété Neptune <br> Delicacies from the Deep on Ice <br> — six dollars and fifty cents <br> Petites Crevettes <br> Bay Shrimp Cocktail <br> — five dollars and fifty cents <br> Huîtres ou Palourdes Fraiches sur Glace <br> Blue Point Oysters or Cherrystone Clams on the Half Shell in Season <br> — four dollars and fifty cents <br> <br> <br> LES HORS D’OEUVRE <br> Macédoine de Fruits <br> Rafraîchis <br> Fresh Fruit Cordial <br> — four dollars and fifty cents <br> Saumon Fumé d’Exosse <br> avec Pain Bis <br> Smoked Scotch Salmon with Dark Bread <br> — seven dollars and fifty cents <br> Jambon de Westphalie aux Asperges Blanches <br> Imported Westphalen Ham with White Asparagus <br> — six dollars <br> Pâté du Chef, Sauce Cumberland <br> Chef’s Paté with Port Wine in Pastry Crust <br> — five dollars and fifty cents <br> Caviar Beluga Malossol Garni <br> Beluga Caviar <br> <br> <br> LES POTAGES <br> Potage Cressonière <br> Fresh Watercress Soup <br> Vichyssoise Frappé <br> Chilled Potato and Leek Soup <br> Soupe à l’Oignon “Gratinée” <br> French Onion Soup au Gratin <br> Queue de Boeuf Clair à l’Armagnac <br> Oxtail Consomme with Armagnac <br> — three dollars and fifty cents — <br> <br> <br> Page 3 <br> <br> <br> LE GRAND BUFFET <br> Salade du Palace Court <br> Palace Court Salad Bowl <br> — seven dollars and fifty cents <br> Homard Parisienne en Bellevue <br> Maine Lobster Parisienne <br> — twelve dollars and fifty cents <br> Crabes de San Francisco <br> Dungeness Crab San Francisco , Louie Dressing <br> — eight dollars and fifty cents <br> Filet de Boeuf Tartare <br> Steak Tartare <br> — nine dollars and fifty cents <br> Chapon Froid Tranché sur Papaya <br> Sliced Cold Capon and Papaya, Light Curry Sauce <br> — seven dollars fifty cents <br> Mousse de Saumon à l’Oseille <br> Salmon Mousse with Sorrel Sauce <br> — eight dollars and twenty-five cents <br> La Palette du Peintre aux Sorbets <br> Palette of Fresh Fruits with Italian Ice <br> — six dollars and fifty cents <br> <br> <br> LES SPECIALTES “PALACE COURT” <br> Quiche Lorraine <br> Quiche Lorraine and a <br> Salad of Belgian Endive and Bibb Lettuce <br> — eight dollars and fifty cents <br> Oeufs Pochés Toupinel <br> Poached Eggs in Baked Potato <br> with Cream and Hollandaise Sauce <br> — seven dollars and fifty cents <br> Canneton Rôti Dessossé <br> Glacé aux Mangos <br> Boneless Roast Duckling with Glazed Mango <br> — nine dollars and fifty cents <br> Médallions de Veau <br> Morilles à la Crème <br> Medallions of Veal, Morel Cream Sauce <br> — ten dollars and fifty cents <br> Sole Sautée Meunière <br> Whole Sole served with Parsley Potatoes <br> — ten dollars and fifteen cents <br> Quenelles de Brochet <br> Mousse of Pike in Nantua Sauce <br> — nine dollars and fifty cents <br> Petit Filet Sauté <br> Lady Filet Mignon with Madeira Sauce <br> — eleven dollars and fifty cents <br> <br> <br> LES DESSERTS ET FROMAGES <br> Mousse au Chocolate aux Fraises <br> Chocolate Mousse with Marinated Strawberries <br> Petits fours, Fraises Glacées <br> Petit Fours, Glazed Strawberries <br> Oeufs à la Neige <br> Snow Eggs <br> Plateau de Fromages <br> Cheese Board, Fresh Fruit in Season <br> Pâtisseries Assorties <br> Assorted French Pastries from our Cart <br> — four dollars and fifty cents — <br> Compote de Fruits Frais <br> Fresh Fruit Compote in Syrup <br> Tartes aux Fruits <br> Fruit Tart <br> Gâteaux Assortis <br> Continental Cakes <br> Sorbets <br> Italian Style Water Ices <br> — three dollars and twenty-five cents — <br> CHOIX DE THES ET CAFES <br> Espresso <br> — one dollar and fifty cents — <br> Irish Tea <br> — three dollars and fifty cents — <br> Irish Coffee <br> — three dollars and fifty cents — <br> <br> <br> (794) <br>