Winchester House Grill and Joint Room, menu, pages 2-3

Men001129-002 <br> <br> <br> ROOMS FOR PUBLIC AND PRIVATE DINNERS. <br> WINCHESTER HOUSE GRILL AND JOINT ROOM. <br> Customers wishing to Smoke will please adjourn to Smoking Room. <br> JULY 1902. <br> <br> <br> FROM THE GRILL. <br> Chateaubriand and Potatoes. <br> Rump Steak (Small) <br> Rump STeak (Large) <br> Fillet Steak <br> Sirloin Steak <br> Loin Chop <br> Chump Chop <br> Two Mutton Cutlets <br> Half Grilled Chicken <br> Two Kidneys <br> Tomato <br> S. and P. Butter <br> Maitre d’Hotel Butter <br> One Pork Sausage <br> COLD VIANDS. <br> Roast Lamb <br> Roast Beef or Pressed Beef <br> Ox Tongue or Ham <br> Mutton <br> Roast Chicken and Ham, Wing <br> Roast Chicken and Ham, Leg <br> Half Lobster (Plain) <br> Mayonnaise of Chicken (10 mins.) <br> Soused Mackerel <br> SAUCES. - Mayonnaise, Bearnaise, Tartar, Devil Sauce <br> SALADES. - Lettuce, Potato, Tomato, Vegetable, Lobster, Russian <br> POULTRY & GAME, 15 to 25 minutes. <br> Wild Duck <br> Bordeau Pigeon <br> Surrey Fowl <br> Aylesbury Duck <br> SUNDRIES. <br> Bread or Butter <br> Toast (dry) Buttered <br> Anchovies (plain) on Toast <br> Anchovy Salad <br> Lyon Sausage or Salamis <br> Olives <br> Sardines (plain) on Toast <br> Pickles Chutney <br> Red Currant Jelly <br> Welsh Rarebit (15 mins.) <br> Watercress <br> Two Boiled Eggs <br> Two Poached Eggs on Toast <br> Scrambled Eggs <br> Plain or Savoury Omelette <br> Macaroni, Italienne or au Gratin (15 mins.) <br> Tea or Helm Cocoa, with Milk <br> Coffee per cup special <br> Large Coffee with Milk <br> Milk, per glass <br> Plain Cream <br> CHEESE <br> Gorgonzola <br> Roquefort <br> Camembert <br> Gruyere <br> Cheddar <br> Pomel <br> Port Salut <br> Stilton <br> Cheshire <br> <br> <br> YORKSHIRE RELISH, FOR USE WITH CHOP AND STEAKS. <br> <br> <br> E. & T. PINK’S PURE PRESERVES. <br> <br> <br> FISH, ENTREES, & JOINTS (Ready till 3.30 p.m.) <br> Clear. SOUPS - 10 mins <br> Consomme Vermicelli <br> Mock Turtle <br> Ox Tail <br> Petite Marmite <br> Route au Pot <br> Thick. <br> Mulligatawny <br> Mutton Broth <br> Mock Turtle <br> Ox Tail <br> St. Germain <br> FISH, To Order, 15 to 25 minutes. <br> Sole, Fried <br> Grilled sole <br> Fillets of Sole a la Bonne Femme <br> Turbot, Sauce Hollandaise <br> Sole au Gratin or Vin Balnc <br> Merlan aux fines Herbes <br> Sole a la Normande <br> Fried Whiting, Tomato Sauce <br> Cod and Oyster Sauce <br> ENTREES, To Order, 15 to 25 mins <br> Chateaubriand Bearnaise <br> Tournedos a la Chasseur <br> Braise Ox Tongue, Sauce Piquante <br> Noisettes de Mouton Printaniere <br> Mutton cutlets Jardiniere <br> Chicken SAute and Tomatoes <br> Braised Ham with Spinach <br> Chicken Patties a la Montglas <br> Kidney and Mushroom <br> Filet Mignon a la Nicoise <br> VEGETABLES <br> Potatoes, Plain <br> Potatoes, Lyonnaise or Rissole <br> Potatoes, New <br> Potatoes, Fried Saute or Chips <br> Potatoes, Maitre d'Hotel <br> French Beans <br> Green Peas <br> Spinach <br> Cauliflower <br> Cauliflower Polonaise <br> Cabbage Flageolets fines Herbes <br> Cèpes à la Bordelaise <br> Vegetable Marrow. <br> SWEETS, To Order, 10 to 20 mins <br> Omelette with Rhum or Kirsch <br> Omelette Souffle Vanille <br> Croute <br> Meringue Chantilly <br> Pancake a la Russe <br> Jam Omelette <br> Peaches a la Conde <br> Poires Bourdaloue <br> Stewed Fruits and Cream <br> <br> <br> LEA & PERRINS’ SAUCE (THE ORIGINAL & GENUINE WORCESTERSHIRE). <br> <br> <br> R.. & N. POTT’S PURE MALT VINEGAR. <br>