The Plaza, menu, page 2

ROCKAWAYS, HALF SHELL <br> <br> <br> GREEN TURTLE <br> COLBERT <br> CHICKEN CONSOMME <br> <br> <br> BOUCHES, LUCULLUS <br> BOUDINS OF CHICKEN <br> CAVIARE <br> ANCHOVIES <br> OLIVES <br> <br> <br> BOILED SALMON, COULIS D’ECREVISSES <br> BROILED DELAWARE SHAD <br> CUCUMBER SALAD <br> POTATO, DUCHESSE <br> <br> <br> ROASTED FILET OF BEEF, HUSSARDE <br> <br> <br> SWEETBREAD LARDED, MONTPENSIER <br> SPRING CHICKEN FRIED, STANLEY <br> BREAST OF MALLARD DUCK, CHASSEUR <br> GRILLED SQUAB ON TOAST, CRESSES <br> RICE CROQUETTES, MAISON D’OR <br> <br> <br> PATE DE FOIE-GRAS <br> <br> <br> SORBET EN SURPRISE <br> <br> <br> SPRING LAMB, MINT SAUCE <br> TURKEY, GIBLET SAUCE <br> RIBS OF PRIME BEEF <br> PHILADELPHIA CAPON, TRUFFE <br> <br> <br> SLICED TOMATOES <br> CELERY <br> LETTUCE SALAD <br> <br> <br> BAKED STUFFED TOMATO, CREOLE <br> NEW ASPARAGUS <br> CREAMED SPINACH <br> GREEN PEAS <br> SWEET POTATO CROQUETTE <br> EGG-PLANT FRITTER <br> OYSTER-PLANT, POULETTE <br> NEW BEETS, BUTTER SAUCE <br> STEWED TOMATO <br> BOILED ONIONS <br> BOILED POTATO <br> MASHED POTATO <br> <br> <br> SOUFFLE PUDDING, MADEIRA <br> RHUBARB PIE <br> FRANGIPANE TART <br> STRAWBERRY SHORT CAKE <br> ECLAIRS AU PUNCH <br> GATEAU, ST. HONORE <br> SAUTERNE JELLY <br> CHARLOTTE RUSSE <br> ASSORTED FANCY CAKES <br> NESSELRODE PUDDING GLACE <br> WALNUT CARAMELTS <br> STUFFED POTATOES, FROZEN <br> <br> <br> PINEAPPLE CHEESE <br> ROQUEFORT CHEESE <br> FRUIT <br> COFFEE <br> NUTS <br> <br> <br> SUNDAY, MARCH 29, 1891 <br>