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men001236-002
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I agree.MENU <br> SOUP <br> Jelienne <br> FISH <br> Boiled Fresh Salmon, Egg Sauce <br> BOILED <br> Corned Beef and Cabbage <br> Mutton, Caper Sauce <br> Beef Tongue <br> ROAST <br> Beef, Brown Gravy <br> Lamb, Mint Sauce <br> Chicken, Stuffed <br> Veal, with Dressing <br> ENTREES <br> Lamb Pie, Baked <br> Minced Beef with Poached Eggs <br> Queen Fritters <br> COLD DISHES <br> Roast Mutton <br> Chicken <br> Ham <br> Corned Beef <br> VEGETABLES <br> Cabbage <br> Butter Beans <br> Summer Squash <br> Boiled Rice <br> Mashed Potatoes <br> Green Corn <br> Boiled Potatoes <br> RELISHES <br> Sliced Tomatoes <br> Pickles <br> Tomato Catsup <br> Worcestershire Sauce <br> Cucumbers <br> Mixed Pickles <br> PUDDING AND PASTRY <br> Sliced Apple Pie <br> Cream Meringue Pie <br> Delmonico Pudding <br> Chocolate Cake <br> Angel Cake <br> Fig Cake <br> DESSERTS <br> Vanilla Ice Cream <br> Almonds <br> Filberts <br> Brazil Nuts <br> Pecan Nuts <br> Apples <br> English Walnuts <br> Watermelon <br> Bananas <br> Grapes <br> Peaches <br> Vienna Jelly <br> TEA AND COFFEE <br> <br> <br> <br> <br> <br> <br> Wine List <br> CHAMPAGNES <br> G. H. Mumm & Co.’s Extra Dry <br> Piper Heidsieck <br> Henriot & Co.’s Dry Sillery <br> CLARET <br> Medoc <br> St. Julien <br> Pontet Canet <br> Margeaux <br> RHINE WINE <br> Hochheimer <br> Still Catawba <br> SAUTERNE <br> Haut-Sauterne <br> Haut-Barsac <br> SHERRY <br> Table Sherry <br> Old Sherry <br> Imperial Amontillado <br> MINERAL WATERS <br> Seltzer <br> Apollinaris <br> Saratoga <br> ALES AND PORTER <br> Saturday, August 23, 1884. <br>