The Antlers, menu, pages 2-3

Programme of Music <br> <br> <br> 1. March - “Lorraine” --- Ganne <br> 2. Overture- “Orpheus” --- Offenbach <br> 3. Waltz- “Amareuse,” Berger <br> 4. Selection- “Lohengrin,” --- Wagner <br> 5. Serenade - “Salut d’Amour,” --- Elgar <br> 6. Three dances from “Nell Gynn,” --- German <br> 7. Characteristic - “Vision,” --- von Blon <br> 8. “ Song Without Words,” --- Tcharikovsky <br> “Aragonize,” from “Le Cid,” --- Massenet <br> 9. Waltz - “A Summer Evening,” --- Waldlenfel <br> 10. Hungarian Fantasie, --- Tobani <br> <br> <br> <br> <br> C. CASSER, <br> Musical Director <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> Crescent Olives Celery Salted Almonds <br> Russian Caviar Anchovies on Toast <br> <br> <br> Blue Points <br> <br> <br> Ox Tail Soup au Xeros Consomme Princesse Cream Marie Stuart <br> <br> <br> Canape Lorenzo <br> <br> <br> Filet of Turbot a la Duglere <br> Potatoes [not legible] <br> <br> <br> Tenderloin of Beef, Bouquetier <br> Bol-au-vent of Sweetbread, Royale <br> Quenelles of Game a la Taylerand <br> <br> <br> New Year’s Punch <br> <br> <br> Cold Breast of Chicken, Jeannette <br> <br> <br> Roast Saddle of Lamb, Mint Sauce <br> Squab en Casserole <br> <br> <br> Lettuce Salad Salad Rachel <br> <br> <br> Hearts of Artichokes, Fines, Herbs <br> Lima Beans with Tomatoes <br> Green Peas in Butter <br> <br> <br> Plum Pudding, American Style <br> Mazarine of Pineapple with Maraschino <br> <br> <br> Cream of Chestnut, Beotie Fancy Ice Cream Petits Fours Cheese and Crackers <br> Demi Tause <br> <br> <br> The Antlers H. MARUCCHI, Manager <br>