King Richard's, menu, pages 2-3

“Laud the King We Owe it to Him He Has Ate and Drunk Lustily It Is Our Turn Now Come, Let us Eat and Drink” <br> Appetizers <br> SHRIMP AND CRAB <br> With Spicy Sauce and Chutney <br> BLUE POINT OYSTER <br> ½ Shell On Ice <br> HERRING <br> With Sour Cream and Apples <br> LITTLE NECK CLAM <br> On Ice <br> The Soup’s In The Kettle <br> HENRY IV- <br> Beef, Chicken and Garden Vegetables <br> SCOTCH LAMB BROTH <br> With Barley <br> CREAMY FISH CHOWDER <br> The Kings Favorite Appetizers <br> NORTHERN CRAB LEGS <br> Fried in Ale Butter, Mustard Sauce <br> MEDITERRANEAN SHRIMP FRY <br> Herby Sauce <br> The Salads <br> THE DUKE OF KENT GARDENS <br> Gribiche Dressing <br> HERTFORDSHIRE GREENS <br> Blue Vinny Cheese Dressing <br> Cheese With Fruits In Season <br> BLUE SIRLOIN <br> FARM HOUSE CHEDDAR <br> MUENSTER <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> The Lord’s Specialties <br> BRAISED SHORT RIB OF BEEF <br> Jardiniere <br> THE DUCK ROAST OF WALES, PORT WINE SAUCE <br> Baked Apples Glazed Chestnuts, Braised Potatoes <br> ½ BROILED SPRING CHICKEN <br> SHIP AND SHORE COMBINATION <br> Broiled Lobster Tail and Filet of Beef <br> From The Broiler and Rotisserie <br> THE RACK OF SPRING LAMB <br> With Fresh Mint Sauce <br> T-BONE STEAK <br> Herb Sauce <br> CASTLE SIRLOIN STEAK <br> Mushrooms and Herbs <br> LONDON BROIL <br> Creamed Horseradish Sauce <br> DOVER SOLE <br> Sauted and Boned ‘Colbert” <br> THE VEAL T-BONE STEAK with Chanterelles <br> THE ROAST PRIME RIB <br> Yorkshire Pudding <br> QUEEN VICTORIA GRENADINE OF BEEF <br> “Sauteed” Sauce Bearnaise <br> Sweet Pudding, Pies and Pastries <br> BURNT CREAM <br> BREAD AND BUTTER PUDDING <br> ICE CREAM OR SHERBET CHANTILLY <br> RICE PUDDING <br> CHEESE CAKE <br> APPLE PIE <br> BLUEBERRY PIE <br> ASSORTED PASTRIES <br> Beverages <br> POT OF TEA <br> COFFEE <br> MILK <br>