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Men001008-002 <br> <br> <br> ATTENDANCE, 6d. <br> <br> <br> Diana Room and Verandah. <br> <br> <br> MENU A LA CARTE. <br> <br> <br> HORS D'OEUVRES. <br> Olives, 1/- <br> Sardines, 1/- <br> Salade d’Anchois, 1/- <br> Jambon fume d’Italie, ⅙. <br> Saucisson de Milan, 1/- <br> <br> <br> POTAGES. <br> Consommé de Volaille, 1/- <br> Puree Parmentier, ⅙. <br> Consomme Printanier, 1/- <br> Creme Dubarry, ⅙. <br> Consomme Ox Tail, ⅙. <br> Thick Mock Turtle, ⅙. <br> Croute au Pot, 1/- <br> <br> <br> OEUFS. <br> Omelette au Jambon, 2/- <br> Oeufs Meyerbeer, 2/- <br> Oeufs brouillés au Jus, 2/- <br> Oeufs en Cocotte, 2/- <br> <br> <br> POISSONS. <br> Saumon du Rhin, Sauce Genevoise, 3/- <br> Cabillaud, sauce aux Oeufs, 3/- <br> Turbot braise a la Mariniere, 3/- <br> Sole a la Bordelaise, 3/- <br> Supreme de Truite Dieppoise, 3/- <br> Filets de Sole a l’Orly, 3/- <br> Homard Sauce a l’Americaine, 8/- <br> Blanchailles, ⅙. <br> ENTREES. <br> Côtelettes de Pré-salé chasseur, 2/6. <br> Tournedos a la Mirabeau, 3/- <br> Poulet a la St. Laurent (le demi), 5/- <br> <br> <br> PRIVATE ROOMS <br> <br> <br> Single Portions (except Potages) may be divided between Two Persons. <br> Le Diner Francais (⅚) served in the Diana Verandah every day from 5 to 8 p.m. <br> <br> <br> <br> <br> High-Class Dinner served at any time at 7/6. 10/6, and upwards. <br> <br> <br> Le Diner Francais (⅚) served in the Dinan Verandaheveryday from 5 to p.m. <br> <br> <br> EACH PERSON. <br> ENTREES (continued). <br> <br> <br> Chateaubriand Nivernaise, 8/- <br> Escaloppes de Riz de Veau Colbert, 5/- <br> Foie-gras en Caisse Financiere, 3/- <br> Cailles à la Paysanne, 4/- <br> Galantine de Volaille Périgord, 3/6 <br> <br> <br> ROTI. <br> Poulet de Grain, 8/- <br> Pigeons de Bourdeaux, 3/- <br> Poulardes, 12/- and 15/- <br> Cailles de Vigne, 3/6 <br> Canard, 10/- <br> <br> <br> LEGUMES. <br> Haricots Verts a l’Anglaise, ⅙ <br> Petits Pois au beurre, ⅙ <br> Chouxfleurs, SAuce Hollandaise, 1/- <br> Tomates au Gratin, 1/6/ <br> Macaroni Napolitaine, 2/- <br> Asperges d’Argenteuil, Sauce Mousseline, 4/6. <br> Asperges Milanaise, 3/6/ <br> Pomme Nouvelles, 1/- <br> <br> <br> SALADES. <br> De Saison, 1/- <br> De Legumes, 3/6. <br> De Homard, 5/- <br> <br> <br> ENTREMETS. <br> Chauxfroix de Poires, 2/- <br> Peches au Gratin, 2/- <br> Gateau Messinois, 2/- <br> Omelette Souffle, 3/6/ <br> Meringues a la Creme, 2/- <br> Gelee Au Liqueur, 2/- <br> <br> <br> GLACES. <br> CAfe, 1/- <br> Abricots, 1/- <br> Napolitaine, 1/- <br> <br> <br> FROMAGES. <br> FRUITS. <br> Cafe noir, 6d. <br> Cafe Turc, 1/- <br> <br> <br> FROM 5/- <br> <br> <br> Single Portions (except Potages) may be divided between Two Persons. <br>