Gibson House, menu, pages 2-3

Men000972-002 <br> <br> <br> CArte Du Tour. <br> From 6 to 8 P.M. <br> <br> <br> OYSTERS AND CLAMS IN ANY STYLE <br> <br> <br> Little Neck Clam Cocktail <br> Blue Point Cocktail <br> Oysters, a la Pendennis <br> Stewed Oysters <br> Little Neck Clam, on Shell <br> Lynn Havens <br> Pepper Roast <br> Pan Roast <br> Shell Roast <br> Fried Oysters <br> <br> <br> RELISHES <br> Spanish Onions <br> Stuffed Mangoes <br> Stuffed Olives <br> Hot House Tomatoes <br> Hearts of Celery <br> Salted Almonds <br> <br> <br> SOUPS <br> Cream of Fresh Mushrooms <br> Consomme, a la Barigoule <br> Puree of Tomato <br> Chicken Broth, in Cup <br> Green Sea Turtle <br> Puree of Split Peas <br> Puree of Mongole <br> <br> <br> FISH READY TO SERVE <br> Paupiettes of Sole, Sauce Tarragon, Potatoes, Genevoise <br> Fried Smelts, Tartar Sauce <br> Fried Frog Legs <br> Fried Scallops <br> <br> <br> ENTREES AND ROAST READY TO SERVE <br> Oyster Crab, a la Maryland <br> Lievre de Pique, Sauce Matelotte <br> Small Tenderloin, a la Rotschild <br> Roast Saddle of Southern Mutton, Currant Jelly <br> Young Turkey, Stuffed with Chestnuts <br> Roast Guinea Chicken, Bread Sauce <br> Roast Ribs of Prime Beef, au Cress <br> <br> <br> VEGETABLES <br> Fresh Mushrooms <br> French PEas <br> New String Beans <br> Brussels Sprouts <br> Broiled Sweet Potatoes <br> Boiled Onions, Cream Sauce <br> Fried Egg Plant <br> Cauliflower, Butter Sauce <br> Oyster Bay Asparagus <br> <br> <br> SALAD AND COLD MEATS <br> Allemande <br> Stuffed Tomatoes with Celery <br> Chicken Salad <br> Cucumbers <br> Waldorf Salad <br> Lobster <br> Endive <br> Beef <br> Tongue Ham Roast Chicken Turkey <br> <br> <br> PASTRY AND CREAM <br> English Plum Pudding, Hard or Brandy Sauce <br> Christmas Punch <br> Neapolitain <br> Vanilla <br> Nesselrode Pudding <br> Assorted Cake <br> Apple Pie <br> Pumpkin Pie <br> <br> <br> CHEESE AND COFFEE <br> Pine-Apple <br> Roquefort <br> Swiss <br> Brie <br> Coffee, for two 25, for one 15 <br> Tea 25 15 <br> Cocoa 25 15 <br> <br> <br> <br> <br> <br> <br> <br> <br> Table D’Bote Dinner. <br> <br> <br> Canape de Berne <br> <br> <br> Blue Point Cocktail Little Neck, on Half Shell <br> <br> <br> Stuffed Olives <br> Hearts of Celery <br> Salted Almonds <br> <br> <br> Cream of Fresh Mushrooms <br> Consomme, a la Barigoule <br> <br> <br> CHOICE <br> Paupiettes of Sole, Sauce Garragon <br> Fried Scallops, Tartar Sauce <br> Potatoes, a la Genevoise <br> <br> <br> CHOISE <br> Oyster Crab, a la Maryland, in Cases <br> Llevre de PIque, Sauce Matelotte <br> <br> <br> Christmas Punch <br> Roast Saddle of Southern Mutton, Currant Jelly <br> Young Turkey Stuffed with Chestnuts, Cranberry Sauce <br> Roast Guinea Chicken Bread Sauce <br> New Potatoes in Cream <br> Asparagus, Polonaise <br> <br> <br> Salad, a l'Allemande <br> <br> <br> Tutti Frutti Ice Cream in Forms <br> English Plum Pudding, Hard or Brandy Sauce <br> Assorted Cake <br> <br> <br> Roquefort or Cream Cheese. <br> Toast Wafers. <br> <br> <br> Coffee or Tea <br> <br> <br> ONE DOLLAR <br> Served only in Palm Room from 6 to 8 P.M <br>