Park Central Hotel, menu, pages 2-3

WASHINGTON’S BIRTHDAY. <br> “FIRST IN WAR, FIRST IN PEACE, FIRST IN THE HEARTS OF HIS COUNTRYMEN.” <br> MENU <br> Mock Turtle Soup. <br> Broiled Bluefish, a le Maître d'Hôtel <br> Boiled Corn Beef and Cabbage <br> Boiled Bacon <br> Boiled Capon, Oyster Sauce <br> Boiled Ham <br> Roast Beef, Brown Gravy <br> Roast Pork, Apple Sauce <br> Roast Turkey, Cranberry Sauce <br> Roast Shoulder of Mutton, Stuffed <br> Roast Venison, Currant Jelly <br> Roast Grouse, Game Sauce <br> Fricandeau of Veal, with Green Peas, <br> Baked Pork and Beans <br> Escalloped Oysters <br> Tenderloin of Beef, with Mushrooms <br> Baked Macaroni, with Cheese <br> Chicken Salad <br> Potato Salad <br> Lobster Salad <br> Celery <br> Stewed tomatoes <br> Mashed Potatoes <br> Boiled Potatoes <br> Succotch <br> Mashed turnips <br> Boiled Onions <br> English Plum Pudding, Brandy and Hard Sauce <br> Delmenich Pudding <br> Apple Pie <br> Orange Meringue Pie <br> Washington Pie <br> Neapolitan Cake <br> Fruit Cake <br> Pound Cake <br> Jelly Tartelette <br> Lady Fingers <br> SAUTERNE PUNCH <br> Apples <br> Oranges <br> Assorted Nuts <br> Raisins <br> Mixed Candy <br> Vienna Jelly <br> Lemon Sponge <br> Vanilla Ice Cream <br> TEA <br> COFFEE <br> <br> <br> <br> <br> <br> <br> Wine JellyList <br> CHAMPAGNES <br> G. H. Mumm & Co.’s Extra Dry <br> Piper Heidsieck <br> Henriot & Co., Dry Sillery <br> CLARET <br> Medoc <br> St. Julien <br> Pontet Canet <br> Margeaux <br> RHINE WINE <br> Hocheimer <br> Still Catawba <br> SAUTERNE <br> Saut-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> Sunday, Feb. 22, 1885. <br>