St James Hotel, menu, pages 2-3

Breakfast <br> <br> <br> FRUITS <br> <br> <br> Grapes <br> Oranges <br> Pineapples <br> Apples <br> Bananas <br> Pears <br> Baked apples, cream <br> <br> <br> COFFEE, TEA ETC. <br> <br> <br> Coffee; with cream <br> Tea, English breakfast <br> Oolong, green or Japan; mixed <br> Chocolate, broma or cocoa; with cream <br> Milk, per glass <br> Cream <br> <br> <br> Rolls and butter <br> <br> <br> BREAD, CAKES ETC <br> <br> <br> French Rolls with butter <br> Corn bread <br> Dipped or buttered toast <br> Milk toast <br> Cream toast <br> Buckwheat, rice, wheat or Indian cakes <br> Hominy, boiled <br> Wheaten grits <br> Oatmeal <br> Cream extra <br> English muffins <br> Strained honey <br> Comb honey <br> Marmalades <br> Jelly <br> Waffles <br> <br> <br> EGGS AND OMELETS <br> <br> <br> Eggs: <br> Boiled <br> Fried <br> Spanish style <br> Shirred <br> Poached on toast <br> Scrambled; plain, country style <br> Brouilles a la St. James <br> a la Buckingham <br> A la Meyerbeer <br> <br> <br> Eggs, scrambled with truffles <br> A la tripe <br> Chipolata <br> Cocote <br> <br> <br> Omelet: <br> Plain <br> With kidneys <br> Cheese <br> Truffles <br> A l’Espagnole <br> Oyster-crabs <br> <br> <br> FISH <br> <br> <br> Spanish mackerel <br> Fresh salmon, broiled <br> Striped bass, broiled <br> Halibut steak, broiled or fried <br> Codfish, broiled or fried <br> Picked codfish with cream <br> Picked codfish a la St. James <br> Salt mackerel <br> Perch <br> Fresh mackerel <br> Fried scallops <br> Fried smelts, tartar sauce <br> Sea bass <br> Bluefish <br> Filet de sole fried, tartar sauce <br> Fish balls <br> Yarmouth bloater <br> Lobster, broiled <br> Smoked salmon <br> Stuffed crab, deviled, each <br> Stuffed lobster, deviled, each <br> Whitebait <br> <br> <br> OYSTERS AND CLAMS <br> <br> <br> Blue Point or Rockaway oysters, raw <br> Oysters a la St. James <br> Fried oysters <br> Broiled oysters <br> Roast oysters on toast <br> Fricassed oysters <br> Escaloped oysters <br> Little Neck clams: <br> Raw <br> Stewed <br> HALF PORTIONS SERVED TO ONE PERSON ONLY <br> <br> <br> PAGE 2 <br> <br> <br> STEAK, CHOPS ETC <br> <br> <br> Beefsteak: <br> With onions <br> Bacon <br> Mushrooms <br> Sirlon steak: <br> A la Bordelaise <br> A la Bearnaise <br> Extra sirloin steak <br> Tenderloin steak <br> Bearnaise <br> Truffles <br> Filet Chateaubriand <br> Porterhouse steak <br> Moelle Bordelaise <br> Extra porterhouse steak: <br> With mushrooms <br> Mutton chops <br> English mutton chop <br> Veal cutlet <br> Veal chop <br> Calf’s brain <br> Lamb’s fries, fried, tomato sauce <br> Lamb chops <br> Pork chops <br> Pork tenderloin <br> Deerfoot Farm sausages <br> Veal kidneys, broiled <br> Mutton kidneys: <br> broiled <br> stewed <br> and mushrooms <br> Sweetbread: <br> Broiled <br> A la Lyonnaise <br> A la Creole <br> Ham, broiled or fried <br> Ham and eggs <br> Bacon, broiled or fried <br> Smoked beef with cream <br> Hashed corned beef <br> Poached egg <br> Hashed mutton <br> Poached egg <br> Chicken <br> Lamb <br> A la St. James <br> Roast beef <br> Pig’s feet, broiled <br> Sausage <br> Spare ribs <br> Philadelphia scrapple <br> <br> <br> CHICKEN AND GAME <br> <br> <br> Broiled chicken <br> Leg of chicken deviled <br> Chicken livers en brochette <br> Grouse <br> Teal duck <br> Squab <br> Reed birds <br> Woodcock <br> English snipe <br> Piover <br> Quail <br> <br> <br> POTATOES <br> <br> <br> Sarah Bernhardt <br> Anna <br> Fried <br> Baked <br> Stewed a la St. James <br> Lyonnaise or sautees <br> A l’Em Jay <br> Sweet, fried or broiled <br> Hashed browned <br> Julienne <br> Hashed with cream <br> Saratoga <br> <br> <br> COLD MEATS <br> <br> <br> Roast beef <br> Chicken <br> Boned capon <br> Lamb <br> Quail <br> Spring turkey <br> Partridge <br> Corned beef, ham or tongue <br> Chicken sandwich <br> <br> <br> SALADS <br> <br> <br> Tomatoes <br> Cucumber <br> Lettuce <br> Celery <br> Anchovy <br> Watercress <br> Mayonnaise <br> Potato <br> Lobster <br> Chicken <br> <br> <br> SIDE DISHES <br> <br> <br> Virginia sweet pickles <br> Or mangoes <br> Saucisson de Lyon <br> Radishes <br> Pickled onions <br> Pickled walnuts <br> Sardines <br> French or Spanish olives <br> Caviare <br> Anchovies on toast <br> <br> <br> HALF PORTIONS SERVED TO ONE PERSON ONLY <br> <br> <br> THIS RESTAURANT WILL REMAIN OPEN UNTIL 1 AM FOR THE ACCOMMODATION OF THEATRE PARTIES <br>