Kalamazoo House, menu, pages 2-3

Page 2 <br> <br> <br> Thanksgiving Dinner <br> <br> <br> Thursday, November 29th, ‘83 <br> <br> <br> Raw Oysters <br> <br> <br> Soup <br> Imperial <br> Game Broth <br> <br> <br> Fish <br> Baked Lak Trout, Normandy Sauce <br> (Hollandaise Potatoes) <br> <br> <br> Relishes <br> Clerey <br> Queen Olives <br> <br> <br> Boiled <br> Turkey, Oyster Sauce <br> New England Dinner <br> Chicken with Salt Pork <br> <br> <br> Roast <br> Ribs of Premium Beef <br> Stuffed Partridge, Bread Sauce <br> Young Turkey, Cranberry Sauce <br> <br> <br> Game <br> Mallard Duck, Game Sauce <br> Potted Pigeon, a la Anglaise <br> Haunch of Black Bear with Jelly <br> Prairie Chicken Stuffed with Gauva Jelly <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> Entrees <br> Cream Fritters <br> Broiled Oysters <br> Broiled Quail on Toast <br> Calve’s Brains, a la Provencale <br> Sweet Breads, a la Matrie d’Hotel <br> <br> <br> Cold Dishes <br> Boned Turkey with Aspic Jelly <br> Chicken, a la Mayonaise <br> Brood of Quail in Jelly <br> Aspic of Oysters <br> Shrimp Salad <br> <br> <br> Vegetables <br> Browned Mashed Potatoes <br> Sugar Corn <br> Stewed Tomatoes <br> Asparagus on Toast <br> Baked Sweet Potatoes <br> <br> <br> Pastry and Dessert <br> California Plum Pudding, Brandy Sauce <br> Mince Pie <br> Lemon Pie <br> Assorted Cake <br> Maccaroons <br> French Kisses <br> Peach Meranguie <br> Mixed Candy <br> Charlotte Russe <br> Lemon Ice Cream <br> Apples <br> Oranges <br> Pears <br> Figs <br> Bananas <br> Malaga Grapes <br> <br> <br> Green Tea <br> Black Tea <br> Coffee <br> Cider <br>