The Plaza, menu, pages 2-3

PAGE 1 <br> <br> <br> RESTAURANT DINNER <br> MONDAY, APRIL 18, 1892 <br> <br> <br> OYSTERS <br> HALF SHELL <br> <br> <br> Compo Mill ponds <br> Blue Points <br> Cherrystones <br> [not legible] <br> Rockaway <br> Lynnhaven Bay <br> Saddle Rock, raw <br> Stewed <br> Fried <br> Broiled <br> Pan roast <br> Fancy roast <br> Fritters <br> Stew <br> Boston stew <br> Cream stew <br> Box stew <br> Steamed <br> Pan roast <br> Fancy roast <br> Fried <br> With bacon <br> In butter <br> Broiled with bacon <br> Baltimore, broiled <br> Roast on half shell <br> <br> <br> CLAMS <br> Clam-bake, Samoset style <br> Little Necks, raw <br> Stewed <br> Fried <br> Fritters <br> Soft, steamed <br> Fried <br> Fried with bacon <br> Roasted in shell with pork <br> <br> <br> SOUPS <br> <br> <br> Gombo, New Orleans style en marmite <br> Mutton broth [not legible] <br> Consomme in cup <br> Chicken Marguerite <br> Cream of asparagus <br> Green turtle <br> Mock turtle <br> Ox tail hochepot <br> Beef, londonienne <br> Tomato <br> Beef tea <br> Celestine <br> Bean, faubonne <br> Julienne <br> Plain consomme <br> <br> <br> HORS D’OEUVRE <br> <br> <br> Timbalette, Montesquieu <br> Canapes of hard crabs <br> Cucumbers <br> Tomatoes <br> Radishes <br> Caviare <br> Anchovies in oil <br> Sardines in tomato <br> Stuffed olives <br> French or Spanish olives <br> Stuffed mangoes or peppers <br> <br> <br> FISH TO ORDER <br> <br> <br> Planked North River shad <br> North River shad broiled <br> Broiled shad roe <br> Boiled salmon, lobster sauce <br> Striped bass, anchovy cream <br> Chicken halibut, hollandaise <br> Broiled white perch <br> Broiled Long Island trout <br> Broiled bluefish <br> Frogs’ legs fried <br> Broiled eels, sauce tartare <br> Filet of sole, Joinville <br> Canapes of crabs, Lorenzo <br> Oyster or lobster patties <br> Lobster plain, cold <br> Broiled a la diable <br> Croquettes <br> Bordelaise <br> Turqoise <br> A la Newburg <br> A l’americaine <br> <br> <br> RELEVES <br> Boiled fowl, egg sauce <br> Jowl and greens <br> Knuckle of veal, sauce persillade <br> <br> <br> ENTREES <br> SPRING CHICKEN SAUTE A LA MINUTE <br> GRILLED BEEF TENDERLOIN, MEXICAINE <br> SWEETBREAD LARDED A LA CHATELAINE <br> CHICKEN FRICASSEE FAVORITE <br> POTTED PIGEON BOURGEOISE <br> LAMB CHOPS A LA MARECHALE <br> FRIED FROGS’ LEGS, PUREE OF TOMATO <br> CALF’S HEAD A LA CAVOUR <br> MACARONI MONTGLAS <br> <br> <br> GAME <br> <br> <br> Mallard duck <br> Red-bead duck <br> Canvas-back duck <br> English snipe <br> Ptarmigan <br> Stall-fed wild pigeon <br> Philadelphia squab <br> <br> <br> ROAST <br> <br> <br> Philadelphia chicken <br> Truffled capon <br> Spring chicken, “to order” <br> Duck, apple sauce <br> Ribs of prime beef <br> Loin of veal and kidney <br> Spring lamb, mint sauce <br> Lamb and roasted potatoes <br> Boston goose, currant jelly <br> Duckling, orange jelly <br> <br> <br> SALADS <br> <br> <br> Chicory <br> Escarole <br> Lettuce, French style <br> Roman <br> Watercress <br> Dandelion <br> <br> <br> VEGETABLES <br> <br> <br> New green peas <br> New asparagus <br> Broiled fresh mushrooms <br> Stewed fresh mushrooms <br> Cauliflower, hollandaise <br> Stuffed peppers, mexicaine <br> Creamed or plain spinach <br> Oyster plant fried <br> Tomatoes farcies, Duxelles <br> Fried or broiled <br> Stewed <br> Egg-plant fritters <br> Mashed turnips <br> Boiled onions <br> Macaroni, plain <br> Fresh artichoke, vinaigrette <br> Hollandaise <br> Fonda d’artichauts, supreme <br> Cepes, bordelaise <br> Truffles au madere <br> French pease <br> French string beans <br> French flageolet beans <br> French asparagus <br> Preserved asparagus <br> Sugar corn or succotash <br> Bermuda beets <br> Boiled samp <br> Sweet potatoes broiled <br> Macaroni au parmesan <br> <br> <br> POTATOES <br> <br> <br> New Bermudan boiled <br> Potatoes: <br> Baked <br> Mashed <br> Au gratin <br> French fried <br> Saratoga <br> Griddled <br> Stewed, with cream <br> Hashed, browned <br> Sautees or parisienne <br> Julienne or lyonnaise <br> Croquettes <br> Sweet potatoes baked to order <br> Boiled <br> Fried <br> Macaroni a la romaine <br> <br> <br> SWEET DISHES <br> Strawberry short cake <br> Rice pudding, hot or cold <br> Green apple pie <br> Cocoanut pie <br> Mirliton a la creme <br> Cabinet pudding, sabayon <br> Blanc manger au kirsch <br> Port wine jelly <br> Sherry wine jelly <br> Raspberry eclairs <br> Chocolate eclairs <br> Assorted fancy cakes <br> Omelet souffle, vanille <br> Omelet au maraquin <br> Omelet au rimru <br> Omelet, Celestine <br> Omelet aux fraises <br> Macaroons <br> <br> <br> CHEESE <br> <br> <br> American <br> English <br> Neufchatel <br> Roquefort <br> Swiss <br> Brie <br> Cream <br> Edam <br> Camembert <br> Gorgonzola <br> Gervais <br> Bendone <br> <br> <br> PAGE 2 <br> <br> <br> GRILLED <br> <br> <br> Rib steak <br> Beefsteak, plain <br> With onions or bacon <br> With mushrooms <br> Sirloin steak, plain <br> Tomato sauce <br> Mushrooms <br> A la bordelaise <br> Extra <br> A la bordelaise <br> Hamburg steak <br> Salisbury steak <br> Tenderloin steak, plain <br> Mushrooms <br> Bordelaise <br> With truffles <br> Porterhouse steak, plain <br> Mushrooms <br> Extra <br> With truffles <br> Chateaubriand parisienne <br> With truffles <br> Lamb kidneys <br> Sweetbread (one) <br> English mutton chop (one) <br> With kidney <br> Ham, grilled or fried <br> With eggs <br> Bacon <br> With eggs <br> Lamb chops <br> Pork chops <br> Mutton chops <br> Veal chops <br> Breaded <br> Kidney <br> <br> <br> CHICKEN <br> <br> <br> Curry of chicken with rice <br> Chicken fricassee <br> Hashed on toast <br> Patties a la reine <br> Croquettes <br> Chicken liver, mushrooms <br> Hver saute, au madere <br> Hver saute, truffles <br> Hver on brochette <br> Spring chicken, broiled <br> Chicken, Maryland style <br> A la Marengo <br> A la creole <br> A la bordelaise <br> Aux oipes <br> <br> <br> MADE DISHES <br> <br> <br> Mutton chops, breaded <br> Veal chops,milanaise <br> Sweetbread, larded <br> Patty <br> With green peas <br> Stewed kidneys <br> Hashed corned beef, plain <br> Browned <br> Calf’s head a la poulette <br> Sauce tomato <br> Turtle fashion <br> Calf’s brain au beurre soir <br> Calf’s brains, breaded <br> Baked pork and beans <br> Golden buck <br> Welsh rarebit <br> Yorkshire buck <br> Diamond buck <br> <br> <br> EGGS <br> <br> <br> Eggs, boiled <br> Fried <br> With ham <br> Au beurre noir <br> With bacon <br> Shirred <br> A la turque <br> Poached on toast <br> On anchovy toast <br> Eggs, scrambled <br> With smoked beef <br> With bacon <br> With tomatoes <br> With mushrooms <br> With ham <br> Omelet, plain <br> With parsley <br> With cheese <br> <br> <br> OMELET <br> <br> <br> Omelet, with tomatoes <br> With kidney <br> With ham <br> With bacon <br> With chickens’ livers <br> Spanish <br> Aux truffes <br> A la riche <br> With mushrooms <br> <br> <br> GOLD VIANDS <br> <br> <br> Terrine de foie gras <br> Smoked beef <br> Lamb <br> Roast beef <br> Roast chicken, whole <br> Half <br> Pheasant pate a la gelee <br> Game pate with jelly <br> Boned capon, pistache <br> Pickled lamb’s tongue <br> Ham or tongue <br> Pressed corned beef <br> Sandwich, chicken <br> Roast beef <br> Caviare <br> Ham <br> Tongue <br> Cheese <br> <br> <br> MADE SALADS <br> <br> <br> Chicken mayonnaise <br> Lobster <br> Salmon <br> Shrimp <br> Macedoine of vegetables <br> Anchovy <br> Potato <br> Polenaise <br> Tomatoes and cucumbers <br> Tomatoes and lettuce <br> Spanish onions <br> Mayonnaise extra <br> <br> <br> ICE CREAMS WATER ICES <br> <br> <br> Ice cream, vanilla <br> Pistache <br> Hazelnut <br> Tutti frutti <br> Chocolate <br> Strawberry <br> Napolitaine <br> Bombe, ponsies <br> Nesselrode pudding <br> Asparagus marasquin <br> Biscuit glace <br> Biscuit, Tortoni <br> Sorbet,Laila Bookh <br> Maraschino <br> Roman <br> Siberian <br> Water ice, peach <br> Orange <br> Raspberry <br> Pineapple <br> Stuffed iced mushrooms <br> Meringue glacee <br> A la creme <br> Chantilly <br> Panachee <br> Charlotte russe <br> Charlotte plombiler <br> Plambilere of chestnuts <br> [not legible] Lion <br> Mousse glacee aux fraises <br> <br> <br> FRUITS, PRESERVES <br> <br> <br> Grapefruit iced au rhum <br> Compote of assorted fruits <br> Strawberries and cream <br> Malaga grapes <br> Indiana River oranges <br> Grape fruit <br> Pears <br> Bananas <br> Baked apples and cream <br> Strawberry marmalade <br> Blackberry <br> Raspberry <br> Cherries au marasquin <br> Preserved gages or ginger <br> Preserved strawberries <br> Preserved peaches or quinces <br> Brandy peaches or figs <br> Guava jelly <br> Currant jelly <br> Calf’s foot jelly <br> Apple or cranberry sauce <br> Orange marmalade <br> Stewed prunes or rhubarb <br> <br> <br> BREAD <br> <br> <br> Waffles, from 12 to 3 o’clock <br> Plain bread <br> Graham bread <br> Boston brown bread <br> Dry toast <br> Buttered toast <br> Dipped toast <br> Milk toast <br> Cream toast <br> Crackers all kinds <br> <br> <br> COFFEE <br> <br> <br> Coffee, per pot small <br> Large <br> Small, with cream <br> Demi-tasse <br> Black, Oolong or green tea <br> With cream <br> Chocolate, broma or cocoa <br> With cream <br> Goblet of milk <br> Cream <br> <br> <br> GRAINS <br> <br> <br> Cracked wheat <br> With cream <br> Indian mush <br> With cream <br> Hominy, boiled <br> With cream <br> Oatmeal porridge <br> With cream <br> Rice and milk <br> Goblet of buttermilk <br> <br> <br> THE DRINKING WATER AND ICE USED AT THE PLAZA AND MURRAY HILL HOTELS ARE VAPORIZED AND FROZEN ON THE PREMISES, AND CERTIFIED TO AS TO PURITY BY PROF. CHAS. F. CHANDLER. <br>