Cafe Savarin, menu, page 1

Café Savarin <br> New York <br> Bill of fare <br> Friday, April 15 1892 <br> <br> <br> Oysters on the half shell 25 <br> Oysters en brochettes 50 <br> Oysters á la poulette 50 <br> Oysters stewed 40 <br> Oysters roast on toast 50 <br> Oysters scalloped 60 <br> Oysters fried 40 <br> Oysters broiled 40 <br> <br> <br> Soups <br> *Bisque of Oysters 50 <br> *Julienne 35 <br> *Pea soup 30 <br> *Jenny Lind 60 <br> *Potage de Sante 35 <br> *Consommé 25 <br> *Chicken Consommé in cup 25 <br> <br> <br> Side dishes <br> *Olives 25 <br> *Chutney 15 <br> Anchovy salad 50 <br> *Chow-Chow 15 <br> *Sardines 25 <br> *Radished 20 <br> Royans Brillat-Savarin 35 <br> Saucisson de Lyon 40 <br> Cucumbers 40 <br> Tomatoes 40 <br> <br> <br> Fish <br> *Codfish, sauce au beurre 65 <br> Baked Red Snapper 75 <br> Bluefish, maître d’hôtel 50 <br> Broiled Salmon, sauce Magenta 75 <br> Fried Brook Trout 100 <br> *Shad Roes, maître d’hôtel 50 <br> Pompano, sauce ravigote 65 <br> Fried Smelts, tartar sauce 65 <br> <br> <br> Entrees <br> *Bouillabaisse, Marseillaise 70 <br> Lobster, Maryland 1 00 <br> *Vol-au-Vent de Légumes 60 <br> Fried Frogs’ Legs, tartar sauce 75 <br> *Egg Mollet á l’Oseille 40 <br> Brandale of Codfish 65 <br> *Mutton Hash 45 <br> Fresh Mushrooms sautés, fines herbes 1 00 <br> *Bitok á la Russe 65 <br> Quenelles of English Pheasant, St. Hubert 75 <br> <br> <br> Roast <br> *Ribs of Beef 60 <br> Chicken 1 00 <br> *Mutton 50 <br> Duckling 1 25 <br> *Lamb, mint sauce 60 <br> Turkey, cranberry sauce 75 <br> Spring Lamb 75 <br> <br> <br> Cold <br> *Ribs of beef 60 <br> *Chicken 90 <br> *Corned beef 40 <br> *Ham 40 <br> *Tongue 40 <br> Plover 75 <br> Fresh Salmon 75 <br> *Plain Lobster 60 <br> Cold Tenderloin Beef 90 <br> *Lamb 60 <br> *Turkey 75 <br> Brook Trout 1 00 <br> Boned Turkey 75 <br> Spring Lamb 75 <br> Chicken and Ham Pie 75 <br> <br> <br> Game <br> Plover 75 <br> Squab 75 <br> Reed Birds 75 <br> Teal Duck 1 00 <br> Canvas back Duck 4 00 <br> English Snipe 75 <br> Mallard Duck 2 00 <br> Red-head Duck 3 00 <br> <br> <br> Vegetables <br> Crosne of Japan 40 <br> Jerusalem Artichoke Sauté 40 <br> *Risotto 30 <br> *New asparagus tips with cream 50 <br> *French String Beans 40 <br> Dandelion 30 <br> Fried Egg Plant 30 <br> *New Carrots á la créme 40 <br> *Stewed Beets 30 <br> *Spinach 30 <br> *Boiled Bermuda Onions 30 <br> *French Peas 40 <br> *Macaroni Italienne 25 <br> *Stewed tomatoes 25 <br> Stuffed green peppers 40 <br> Flageolets, maître d’hôtel 40 <br> Sweet Red Peppers sautés 40 <br> *Oyster Plant au jus 25 <br> Cèpes Bordelaise 60 <br> Potatoes: *Stewed 20, Ortiz 20, *Boiled 15, Croquettes 20, *Baked 15, *Mashed 15, Chamounix 25, Saratoga 15, Sarah Bernhardt 20, Bénédictine 20, Lyonnaise 20, Fried 15, Parisienne 20, *Fermière 20, Folleté 20, *Hashed with Cream 20, Sweet 20, *Bermuda Potatoes 15, Sautés 20, Roast with cream 25, Pommes Nouvelles sautés 25 <br> <br> <br> Salad <br> Lettuce 30 <br> Watercress 30 <br> Lobster 60 <br> Chicken 75 <br> Potato 30 <br> Fetticus 30 <br> Escarole 35 <br> Pisenlit 35 <br> Chicorée <br> <br> <br> Dessert <br> *Strawberry Short Cake 60 <br> *Charlotte Russe 25 <br> *Savarin Chantilly 25 <br> *Assorted Cakes 25 <br> *Meringue é la créme 25 <br> *Eclairs, Chocolate, Coffee or Vanille 15 <br> *Baba 10 <br> *Apple Pie 15 <br> *Apricot Pie 15 <br> *Lemon Meringue Pie 15 <br> *Beignets de crème aux fraises 30 <br> *Pear Tartlet 10 <br> *Alma 10 <br> *Condé 10 <br> *Gelée aux fruits 20 <br> *Pound Cake 10 <br> <br> <br> Ice Cream <br> *Pistache 25 <br> *Strawberry 25 <br> *Vanille 25 <br> *Lemon 25 <br> *Tutti-Frutti 40 <br> *Tortoni 30 <br> *Siberien 40 <br> *Punch au kirsch 40 <br> *Roman 40 <br> *Maraschino 40 <br> <br> <br> Cheese <br> *Roquefort 25 <br> *Sarasin 25 <br> *Gruyère 25 <br> *Gorgonzola 25 <br> *Bricquebec 25 <br> *Brie 30 <br> *Calipel 25 <br> *Camembert 30 <br> <br> <br> Fruit <br> *Strawberries with cream 60 <br> *Oranges 20 <br> *Brandy Fruits 40 <br> Demi-Tasse 15 <br> <br> <br> Special:- Consomme de Volaille, pts. 60qts. 1 00 <br> Green Turtle, pts. 8- qts. 1 50 <br> <br> <br> Special Suites of Rooms for Private Dinners accommodating from 6 to 150 Covers <br> <br> <br> All Articles with star (*) before them are ready <br>