St. James Hotel, menu, page 1

Menu <br> <br> <br> Soup. <br> Consomme, a la Royal. <br> <br> <br> Oysters. <br> Raw. <br> <br> <br> Fish. <br> Boiled Trout, Sauce Hollandaise. <br> <br> <br> Boiled. <br> Tongue. <br> Ham. <br> <br> <br> Roast. <br> Turkey, with Cranberry Sauce. <br> Loin of Beef. <br> Lamb, Mint Sauce. <br> <br> <br> Game. <br> Venison, with Currant Jelly. <br> Wild Turkey, with Cranberry Sauce. <br> Broiled Squirrel, a la Maitre de Hotel. <br> <br> <br> Entrees. <br> Broiled Quail on Toast, ENglish Style. <br> Queen Fritters, a la Reine. <br> Salmi of Wild Duck, with Olives. <br> Beef Tenderloin, Larded, a la Financier. <br> <br> <br> Boned Turkey, with Apple JElly. <br> <br> <br> Relishes. <br> Shrimp Salad. <br> Celery. <br> <br> <br> Vegetables. <br> Mashed Potatoes. <br> Asparagus. <br> Sweet Potatoes. <br> Boiled Onions. <br> French Peas. <br> Rice. <br> <br> <br> Pastry. <br> Mince Pie. <br> Lemon Meringue Pie. <br> Snow Pudding, Custard Sauce. <br> <br> <br> Dessert. <br> Charlotte Russe. <br> Orange Ambrosia. <br> Roman Punch. <br> Oranges. <br> Cream Tarts. <br> Sherry Wine Jelly. <br> Assorted Cakes. <br> Cocoanut Caramels. Bananas. <br> Malaga Grapes. <br> Nuts and Raisins. <br> <br> <br> Coffee. <br> Tea. <br>