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Restaurant au Grand Hotel Terminus <br> VINS RECOMMANDES <br> <br> <br> Après Un verre de Madère <br> Le potage Un verre de Xérès <br> <br> <br> <br> <br> BORDEAUX BLANC <br> <br> <br> Avec le poisson et autres relevés <br> Graves <br> Barsac <br> Sauternes <br> <br> <br> BOURGOGNE BLANC <br> Pouilly <br> Chablis <br> Chablis-Moutonne <br> <br> <br> <br> <br> Avec les entrées <br> BORDEAUX ROUGE <br> Avec les entrées <br> Saint-Émilion <br> 1878 Château-Comte <br> 1878 Château-Lagrange <br> 1878 Château-Larose <br> <br> <br> BORDEAUX BLANC <br> 1870 Château-CLIMENS <br> 1880 Château-YQUEM <br> <br> <br> Avec le rôti <br> BOURGOGNE ROUGE <br> 1878 Beaune 1re <br> 1878 Volnay <br> 1874 Corton <br> 1874 Richebourg <br> 1870 Romanée <br> <br> <br> Au dessert <br> Champagne Terminus (marque au Lion) <br> Porto vieux <br> Constance <br> <br> <br> LIQUEURS RECOMMANDÉES <br> Grande fine Champagne Le verre <br> Bénédictine Le verre <br> <br> <br> CIGARES RECOMMANDÈS <br> BRÈVAS, CONCHAS, CAZADORÈS <br> LA CARMENCITA, FÈNIX, BOCK <br> ROTHSCHILDS <br> <br> <br> <br> <br> D’ejeuner du 5 Marx <br> <br> <br> Huitrer de Marenner 2850 Cancale, St Osterdes <br> Beurre, 30c _ Roaric, 50c_ Fileta de barenga 50c <br> Garrcisson, 75 c_ Gardiner, 50c_ Creseter 50 <br> Oeufa pochea Fecampoise, 125 <br> Matelste d’anguille 2t <br> Goujonr d’anguille 2t <br> Truite gulles, 2t50_ Eperlane, 1t50_ Saumon St <br> Rouges Marseillaise, 2t_ Langoustc. <br> <br> <br> <br> <br> <br> <br> Platn sur la Rabble chaude <br> Teileta de solea aua mouler <br> 1r25 par personne <br> Tambon aus epinardr <br> Tour une personne, 1t25 Tour dean personner <br> <br> <br> Lapereau saute chasseur, 2t Liedr truffe’r sauce Periguea, 1t25 _ Pomme, 1t50. <br> Mandariner, 1t_ Raisu, 2t50_ Oranger, 1t <br> Comfriture de Bar, 1895_ Compoter, 1t50. <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> ùûüÿàâæçéèêëïîôœ <br>