The Avenue, menu, pages 2-3

Page 2 <br> <br> <br> Menu. <br> <br> <br> Little Neck Clams onShell. <br> Celery. Cold Slaw. <br> <br> <br> Mock Turtle. <br> <br> <br> Baked Sheeps Head, a la Chambord. <br> Potatoes Duchesse. New Onions. <br> <br> <br> Fresh Escolopes Fried. <br> Calfs Brains en Vinegrette. French Sardines. <br> <br> <br> Corn Salad. <br> <br> <br> Boiled Capon, Celery Sauce. <br> Buffalo Tongue, Sauce Polonaise. <br> Beef, a la Mode. <br> New Radises. <br> <br> <br> Punch, a la Cardinal. <br> <br> <br> Salmi of Red-head Ducks with Olives. <br> Quail Saute, a la Financiere. <br> Filet of Chicken, a la Rein. <br> <br> <br> Boned Turkey, au Truffles en Aspec Jelly. <br> <br> <br> <br> <br> <br> <br> Page 3 <br> <br> <br> File tof Boeuf Pique, aux Champignons. <br> Westphialien Ham, Glace. <br> Young Turkey Stuffed, Cranberry Sauce. <br> <br> <br> Mayonnaise-- Shrimp, Lettuce, Lobster. <br> <br> <br> Prairie Grouse with Jelly. <br> Partridge on Toast. <br> Antelope with Cherries. <br> Haunch of Venison with Prunes. <br> <br> <br> Boiled and Mashed Potatoes.Tomatoes. <br> Green Peas. <br> Baked Sweet Potatoes. <br> <br> <br> English Plum Pudding, Cognac Sauce. <br> Mince Pie. <br> Assorted Cakes. <br> <br> <br> Fruits. <br> Almonds and Raisins. <br> Hoe Cake. Boston BRown Bread. <br> Buttermilk. Tea. Cafe Moca. <br> Roquefort Cheese. <br> <br> <br> December 12, 1880. CADMUS, Caterer. <br>