St James Hotel, menu, page 1

St. James Hotel <br> November 22, 1893 <br> <br> <br> LUNCH <br> <br> <br> OYSTERS AND CLAMS <br> <br> <br> Raw <br> Stewed <br> Fried or boiled <br> Fricassee <br> A la St. James <br> Brochettes <br> <br> <br> SOUPS <br> <br> <br> Paysanne <br> Cream of celery <br> Puree de gibler <br> Consomme en tasse <br> Tapioca <br> Chicken with rice <br> Tomato <br> Split pea <br> <br> <br> FISH <br> <br> <br> Fried perch, tomato sauce <br> Stuffed lobster, each <br> Scallops, havraise <br> Picked codfish, St. James <br> Oyster crabs, newburg <br> Whitebait <br> Crab cutlets, St. Malo, each <br> Black bass, etuvee <br> Pompano <br> Bluefish <br> Salmon <br> <br> <br> ENTREES <br> <br> <br> Shrimp patties, Cavour, each <br> Chicken has, Isabelle <br> Ox-tail, bourgeoise <br> Breast of veal, spinach <br> Fried Philadelphia scrappie <br> Deviled lamb fries, bacon <br> Eggs a l’epicurienne <br> Fresh mushrooms on toast <br> Terrapin, Maryland <br> <br> <br> ROAST <br> <br> <br> Ribs of beef <br> Spring turkey, cranberry sauce <br> Lamb, mint sauce <br> Leg of mutton <br> Chicken, half <br> Duckling, apple sauce. Half <br> GAME: Canvas-back duck <br> Red-head duck <br> Teal duck <br> Mallard duck <br> Quail <br> Partridge <br> Grouse <br> Reed birds <br> Woodcock <br> Squab <br> Plover <br> English snipe <br> <br> <br> COLD <br> <br> <br> Olives <br> Caviar <br> Saucisson de Lyon <br> Sardines <br> Chutney <br> Radishes <br> Anchovy <br> Stuffed olives <br> Ribs of beef <br> Lamb <br> Chicken, half <br> Ham or tongue <br> Plain lobster <br> Half partridge <br> Fresh salmon <br> Boned capon <br> Pate de foie gras <br> Quail <br> Spring turkey <br> <br> <br> VEGETABLES <br> <br> <br> Brussels sprouts <br> French artichokes <br> Lima beans <br> Oyster Bay asparagus <br> New string beans <br> Spinach <br> Cauliflower <br> Stuffed green peppers <br> French peas <br> Mashed turnips <br> Boiled onions <br> Squash <br> Sweet corn <br> New beets <br> Cepes sautes, Bordelaise <br> American peas <br> Stewed tomatoes <br> Macaroni au fromage <br> Egg-plant <br> Spaghetti, Italienne <br> POTATOES; <br> Sarah Bernhardt <br> Sweet <br> Lyonnaise or sautees <br> Stewed, St. James <br> Julienne <br> Parisienne <br> SALAD: <br> Celery <br> Tomatoes <br> Cucumber <br> Chicory <br> Lettuce <br> Watercress <br> Macedoine <br> Cold slaw <br> Potato <br> Anchovy <br> Russe <br> Escarole <br> Chicken <br> Lobster <br> Mayonnaise, extra <br> <br> <br> DESSERT <br> <br> <br> HOT: <br> Vermicelli pudding <br> Omelette souffle, vanille <br> Rice croquettes, lemon <br> COLD: <br> Bread pudding <br> Port wine jelly <br> Fig tarts <br> Apricot pie <br> Cocoanut pie <br> D’Artois grille aux confitures <br> Eclairs au chocolat <br> Charlotte Russe <br> Charlotte glacee <br> Meringue glacee <br> Meringue a la creme <br> Carlsbad wafers <br> Pound cake <br> Fruit cake <br> Lady fingers <br> Macaroons <br> Petits fours <br> <br> <br> ICE CREAM <br> <br> Vanilla Chocolate <br> Pistache <br> Mixed <br> Napolitaine <br> Tutti frutti <br> Strawberry <br> Biscuit glace <br> Biscuit Tortoni <br> Nesselrode <br> Mousse aux fraises <br> Biscuits, diplomatic <br> WATER ICES: <br> Lemon <br> Raspberry <br> Orange <br> SORBETS: <br> Maraschino <br> Kirsch <br> Rum <br> A l’arrack <br> Lalla Rookh <br> <br> <br> CHEESE <br> <br> <br> Gorgonzola <br> Gervais <br> Camembert <br> Neufchatel <br> American <br> <br> <br> FRUITS <br> <br> <br> Grapes <br> Peaches and cream <br> Pears <br> Pineapple <br> Apples <br> Oranges <br> Bananas <br> Nuts and raisins <br> PRESERVES: <br> Raspberries <br> Strawberries <br> Green-gages <br> Quinces and damsons <br> Bar le Duc <br> Marmalade <br> Apricot jam <br> Red currant jam <br> Figs <br> DEMI-TASSE <br> <br> <br> STEAKS AND CHOPS TO ORDER <br> HALF PORTIONS SERVED TO ONE PERSON ONLY <br> <br> <br> ALL ARTICLES MARKED WITH STAR (*) ARE READY <br> <br> <br> THIS RESTAURANT WILL REMAIN OPEN UNTIL 1 A.M. FOR THE ACCOMMODATION OF THEATRE PARTIES <br>