Cafe Monico, menu, pages 2-3 without insert

Men001132-003 <br> <br> <br> Special INDIAN CURRIES <br> PREPARED BY A NATIVE OF MADRAS. <br> EVery MONDAY & THURSDAY <br> <br> <br> Dishes marked thus are ready. FEB. 19th, 1903. Dishes marked thus are ready. <br> THE QUEEN of CREME de MENTHE <br> PIPPERMINT. <br> GET FRERES. A High-Class Tonic & Digestive Liquor. <br> <br> <br> Side Dishes. <br> ½ Terrine de Foie gras <br> Russian Caviar <br> Celery <br> Olives <br> (3) Sardines or Anchovies <br> Saucisson <br> Norwegian Anchovies <br> Hors-d’oeuvres VAries <br> Thon a l’Huile <br> Filets of Herrings in Oil <br> Anchovy Salad <br> Smoked SAlmon <br> <br> <br> Soups- (Ready.) <br> Concomme Ecossaise. <br> Creme Parmentier <br> Petite Marmite- (Ready At 6 o’clock) <br> Pea Soup Consomme VErmicelli <br> “ Colbert <br> Creme Portugaise <br> Bisque of Lobster <br> Mulligatawny <br> Mock Turtle Thick or Clear <br> Oxtail <br> Real Turtle <br> <br> <br> Fish. <br> Boiled Codfish Egg Sauce <br> Pilaff of Mussel <br> Fried Smelts Orly <br> Boiled Salmon & Cucumber <br> Whitebait (plain or devilled) <br> Fried or Grilled Sole <br> Sole au Chambertin <br> Fillets of Sole Marguery <br> Braise Turbot Polignac <br> Trout au Chablis <br> Escalope of Brill Dieppoise <br> Grilled Herring Mustard sauce <br> Fillets of Mackerel GRenobloise <br> Red Mullet Papillote <br> FReid Eels sauce Tartare <br> Whiting au Plat <br> Lobster saute Viennoise <br> <br> <br> Entrees. <br> Braised Veal Chop Italienne <br> Contre Filet of Beef Duchesse <br> Mutton Cutlets Jardiniere <br> Vol au vent Toulouse <br> Tournedo aux Champignons. <br> Entrecot a la Mirabeau <br> Lamb Cutlets a la REforme <br> Supreme of Sweetbread a la Lavaliere <br> Veal Cutlet a l’Etuvee <br> Chicken saute Moscotte <br> Pigeon en Cocotte Fermière <br> Saddle of Hare a l’Anglaise <br> Calf’s Head en tortue <br> Filet de Poulet aux Artichauts <br> Braise Ham au Madere <br> <br> <br> Joints. (from 12:30 to 3 and 6 to 9 o’clock) <br> Roast Beef & Yorkshire Pudding <br> Tripe & Onions <br> Roast Fowl <br> <br> <br> <br> <br> Poultry and Game (to order 25 to 30 mins.) <br> Surrey Fowl en Casserole <br> “ Roast or Grilled <br> “” “ Half <br> “ “ Wing <br> “ “ Leg <br> Roast Pigeon <br> “ Wild Duck <br> <br> <br> Sauces. <br> Sharp Sauce <br> Mushrooms Sauce <br> Tomato Sauce <br> Bearnaise Sauce <br> Mayonnaise Sauce <br> <br> <br> Grill. <br> Pork Chop <br> Mutton Chop <br> Mutton Cutlets, two <br> Mutton Chump Chop <br> Lamb Chop <br> Lamb Cutlets, two <br> Veal Chop <br> PLain Veal cutlet <br> Kidneys, plain or deviled <br> Kidneys, FRancaise <br> Mixed Gilled <br> Grilled Ham and Peas <br> Rump Steak <br> Rump Steak, Monaco <br> Point Steak <br> Fillet of STeak <br> Entrecote <br> Double Filet Steak <br> ENtrecote Francaise <br> Chateaubriand Française <br> PorterHouse Steak <br> Grilled Bone, Plain or Devileed <br> Sausages & Mashed Potatoes <br> Grilled Tomatoes <br> Grilled Mushrooms Pigs Feet <br> Andouillettes <br> Black Pudding <br> <br> <br> Vegetables. <br> New Potatoes <br> Asparagus (Preservesd) <br> Brussel Sprouts <br> Raised Celery <br> Peas <br> French Beans <br> Braised Spanish Onions <br> Baked, Boiled, Mashed Potatoes <br> Rissolees <br> Potatoes, Lyonnaise <br> Flageolets au Beurre <br> Fried or Chip Potatoes <br> Sautees <br> Souffees <br> Cabbage <br> Fried Onions <br> Spinach <br> Artichoke <br> Cauliflower <br> <br> <br> Cold Dishes & Salad. <br> Salmon Mayonnaise <br> Galantine of Foul <br> Foul and Ham, wing <br> “ “, leg <br> Roast Beef <br> Pressed Beef <br> Ham and Tongue <br> Veal and Ham Pie <br> Chicken Mayonnaise <br> Plain Lobster <br> Lobster Salad <br> Lobster Mayonnaise <br> Beef or Ham sandwich <br> Caviar Do. <br> Chicken Sandwich <br> Green Salad <br> French “ <br> Potato “ <br> Tomato “ <br> Italian “ <br> Russian “ <br> Cucumbers <br> <br> <br> Sundries. <br> Soft Roes on Toast <br> Risotto, Milanaise <br> Maccaroni, Italian <br> Ditto au gratin <br> Cauliflower, ditto <br> Welsh RArebit <br> Scotch Woodcock <br> Anchovies or SArdines on Toast <br> Caviar on Toast <br> Marrow on Toast <br> Poached Eggs on Toast <br> Fried Eggs <br> Eggs au gratin <br> Boiled eggs <br> Eggs and bacon <br> “ Meyerbeer <br> “ Turque <br> Omelette lines herbs <br> “ aux crevettes <br> “ au Fromage <br> “ aux Tomates <br> “ aux Champignons <br> “ au Jambon <br> “ aux Rognons <br> <br> <br> Cheese. <br> Gruyere <br> Cheddar <br> Camembert <br> Gorgonzola <br> Port Sault <br> Roquefort <br> Stilton <br> Dutch <br> Cream <br> Brie <br> <br> <br> Sweets. <br> Pudding de Semoule sauce Abricot <br> Gâteau Mille Feuilles <br> Apple Tart <br> Pruneaux St. EStephe <br> Poires St. George <br> Meringue a la Creme <br> Do. Glacee <br> Compote de Fruits <br> Pancake Souffle Monico <br> Omelette Sucree <br> “ Rhum <br> “ Confiture <br> “ Souffle Vanille <br> “ Surprise (25 min) <br> <br> <br> Dessert. <br> Grapes <br> Bananas <br> Pineapple <br> Apples <br> Almonds & Muscatel <br> Oranges <br> Mandarins <br> <br> <br> Ices. <br> Biscuit Monico <br> Cafe ou Vanille <br> Napolitaine <br> Fraises ou Abricot <br> Coupe St. Jaques <br> <br> <br> FIRST FLOOR <br> THE RENAISSANCE ORCHESTRAL LUNCH, 3/- DINNERS, 5/- & 7/6 <br>