Unknown Restaurant, menu, pages 2-3

men000931_Unknown Restaurant, menu, page 2 <br> <br> <br> DINNER. <br> WEDNESDAY, OCTOBER 31ST, 1883. <br> <br> <br> SOUPS. <br> Cream of Chicken <br> Consomme with Italian Paste. <br> <br> <br> FISH. <br> Boiled Brook Trout, Butter Sauce, <br> Broiled White Fish, <br> Pommes Hollandaise. <br> <br> <br> REMOVES. <br> Ribs of Beef. <br> Roast Turkey, Giblettes Sauce. <br> Roast Lamb. <br> Boiled Corned Beef and Cabbage. <br> Boiled Leg of Mutton, Caper Sauce. <br> <br> <br> COLD DISHES. <br> Roast Beef. <br> Capon. <br> Ham. <br> Beef Tongue. <br> Chicken Salad. <br> Potato Salad. <br> Lobster Salad. <br> <br> <br> RELISHES. <br> Pickled Beets. <br> Celery. <br> Sliced Onions. <br> Horse Radish. <br> Chow Chow. <br> Olives. <br> <br> <br> ENTREES. <br> Tenderloin of Beef au Champignons. <br> Salmy of Partridge a la Chasseur. <br> Lamb Chops a la Nelson. <br> Apple Fritters, Brandy Sauce. <br> <br> <br> PUNCH A LA ROMAINE. <br> <br> <br> GAME. <br> Roast English Sni[e au Cresson. <br> <br> <br> VEGETABLES. <br> Mashed Potatoes. <br> Boiled Rice. <br> Stewed Tomatoes. <br> Boiled Onions. <br> Boiled potatoes. <br> Stewed Corn. <br> Beets. <br> Green Peas. <br> <br> <br> DESSERT. <br> Green Apple Pie. <br> Cream Pie. <br> Cabinet Pudding, Claret Wine Sauce. <br> Geteaux Genoise. <br> Blanc Mange. <br> Naepolitaine Ice Cream. <br> <br> <br> ASSORTED NUTS. <br> RAISINS. <br> CHEESE. <br> COFFEE. <br> <br> <br> <br> <br> men000931_Unknown Restaurant, menu, page 3 <br> <br> <br> Wine List. <br> <br> <br> CHAMPAGNE. PT. QT. <br> Dry Monopole. Extra, Heidseick <br> & Co… <br> Dry Monopole…. Half pint, <br> Piper Heidsieck… <br> Delmonico… half pint, <br> G.H. Mumm’s Extra Dry… <br> “ “ Dry Verzenay… <br> Veuve Clicquot… <br> Pommery & Greno Sec… <br> L. Roederer, Carte Blanche… <br> <br> <br> CLARETS. <br> St. Estephe… <br> Chateau Boulac, Cruse & Fils <br> Margaux… “ “ <br> St. Remi… “ “ <br> St, Julien Superior… “ “ <br> Larose… “ “ <br> Chateau Pontet Canet, “ “ <br> Chateau Leoville… “ “ <br> Chateau Larose… “ “ <br> Chateau Margaux… “ “ <br> Chateau de Issan…… <br> <br> <br> SAUTERNES. <br> Sauternes… <br> Haut Sauternes, Cruse & Fils… <br> Chateau Latour Blanche… <br> Chateau Yquem… <br> <br> <br> BURGUNDY. <br> Beaune, J. Janin & Co… <br> Chambertin, “ “ <br> Close de Vougeot, “ “ <br> Chablis White, “ “ <br> <br> <br> S.O.P., 1858… <br> Monongahela Monogram… <br> Diamond Wedding Rye… <br> Cuthbert Whiskey, 1852… <br> <br> <br> HOCK, PORT, MADEIRA AND SHERRY. <br> Niersteiner, Deinhard & Co… <br> Hochheimer, “ “ <br> Ruedesheimer, “ “ <br> Vino de Pasto… <br> Amontillado… <br> Oloroso, La Viuda… <br> Maderia, South Side Reserve… <br> Old Port Imperial… <br> <br> <br> ALES, PORTER, ETC. <br> Lager Beer… <br> Milwaukee Lager… <br> Conrad’s Budweiser Beer… <br> Imported Tivoli Beer… <br> Anheuser Lager Beer… <br> Younger’s Scotch Ale… <br> Bass’ India Pale Ale (White Label) <br> Guinness’ Extra Stout…. <br> Champagne Cider… <br> Imported Ginger Ale… <br> <br> <br> MINERAL WATERS. <br> Congress Water… <br> Apollinaris Water… <br> Hathorn Water… <br> Seltzer and vichy in syphons… <br> <br> <br> LIQUEURS, ETC. <br> Vermouth…. Per glass, <br> Absinthe… “ <br> Cognac… “ <br> Chartreuse… “ <br> Maraschino… “ <br> Benedictine… “ <br> Kirschwasser… “ <br> Curacao or Anisette… “ <br> <br> <br> CORKAGE 50c. A BOTTLE. <br> Telephone Telegraph Service and Telegraphic Communication at Office. <br>