New Falcon Hotel, menu, pages 2-3

Men001078-002 <br> <br> <br> WINE LIST. <br> <br> <br> Sherry. <br> 1 Fine pale <br> 2 Vino de Pasto <br> <br> <br> Dock. <br> 3 Niersteiner <br> 4 Hocheim <br> 5 Liebfraumilch <br> <br> <br> Claret. <br> 6 St. Julien <br> 7 La Rose <br> 8 Chateau Lafite, vin. 1875 <br> <br> <br> Burgundy. <br> 9 Beaune <br> 10 Pommard <br> 11 Chablis <br> <br> <br> Champagnes. <br> 12 Levesque, vin. 1889 (The Falcon shipment recommended) <br> 13 Moet 1st quality <br> 14 Perrier Jouet, pale dry creaming <br> 15 Giesler, 1st quality, vin. 1885 <br> 16 Deatz and Geldermann, gold lack, vin. 1887 <br> 17 Bollinger, vin. 1884 <br> 18 Magnums Giesler, vin. 1884 <br> 19 “ Deutz and Geldermann, vin. 1884 <br> 20 Sparkling Hock <br> 21 “ Moselle <br> <br> <br> Port. <br> 22 Dow’s, vin. 1868 <br> 23 Cockburn’s, vin. 1863 <br> <br> <br> Other Wines as per the Hotel Wine List. <br> Please order the Wine by the Number on the List <br> <br> <br> MENU <br> <br> <br> NATIVE OYSTERS. <br> <br> <br> CLEAR TURTLE <br> <br> <br> TURBOT AND LOBSTER SAUCE. <br> RED MULLET, WITH FINE HERBS. <br> FRIED SMELTS, SAUCE REMOULADE. <br> <br> <br> CALF’S SWEETBREAD AND TOMATOES. <br> RAGOUT OF VENISON AND FRENCH BEANS. <br> <br> <br> SADDLE OF MUTTON AND JELLY. <br> BRUSSELS SPROUTS. <br> BOILED TURKEY, CELERY SAUCE. OX TONGUE. <br> ROAST CAPON. <br> YORK HAM AND CHAMPAGNE SAUCE. <br> <br> <br> PHEASANT, PARTRIDGE, GROUSE AND CHIPS. <br> SALAD. <br> <br> <br> XMAS PUDDING, BRADY SAUCE, MINCE PIE. <br> CHARLOTTE RUSSE. PUNCH JELLIES. MERINGUES. <br> <br> <br> ICED PUDDING NESSELRODE. <br> <br> <br> Dessert. <br> PINE APPLE. HOT-HOUSE GRAPES. BANANAS. <br> PEARS. MELONS. COB NUTS, &C. <br>