Hotel Butler, menu, pages 4-5

Special Music for New Year’s Eve <br> <br> <br> SCHMIDT’S ORCHESTRA <br> 1. March “Under the Double Eagle” … Wagner <br> 2. Comic Opera Selection “A Knight for a Day: . Hubbel <br> 3. Waltz “Jolly Fellows” … Volsteadt <br> 4. Overture “Merry Wives of Windsor” Nicolai <br> 5. Morceau Characteristic “Panimericana” Herbert <br> 6. Selection “The Tar and the Tartar” Itzel <br> 7. “Pas des Echarpes” Chaminade <br> 8. Finale <br> <br> <br> REQUESTS RENDERED WITH PLEASURE, WHEN POSSIBLE <br> <br> <br> Champagnes <br> 101 Pommery Sec <br> 102 “ Brut Vin Nature <br> 102 “ Nature, 1900 <br> 104 “ Extra Sec. ‘93 <br> 105 G.H.Mumm & Co., Extra Dry <br> 106 “ “ “ Selected Brut <br> 107 “ “ “ “ 1908 <br> 108 Veuve Clicquot Sec <br> 109 “ “ Brut <br> 110 Moet & Chandon White Seal <br> 111 “ “ Brut Imperial <br> 112 Ruinart Brut <br> 113Heidsick & Co., Dry Monopole <br> 114 Piper Heidsieck Brut <br> 115 Krug & Co., Dry Monopole <br> 117 Sparkling Chambertin Sec. (P.P.&F.) <br> 120 “ Moselle, Hekel & Co <br> 121 “ Chambertin, Red (P. P. F.) <br> 122 White Cap, Chauvenet <br> 123 Red “ “ <br> 124 Pink “ “ <br> <br> <br> ALL ADDRESSED FOLDERS MAILED FOR FREE <br> <br> <br> <br> <br> NEW YEAR’S EVE: 1908: HOTEL BUTLER <br> Menu <br> SUPPER SPECIALTIES <br> Oyster, Crab or Chicken Pattie 40 <br> Lobster or Crab Newburgh 75 <br> Pair of Deviled Crabs 50 <br> Toke Points a la Butler or St. James 75 <br> Eastern Oysters Au Gratin on half shell (6) 50 <br> Curried Crab Meat 50 <br> Steamed Clams 35 <br> Crab Meat Creole 50 <br> Welch Rarebit 40 <br> Scotch Woodcock 50 <br> Welsh Rarebit. Butler 50 <br> Boiled Squab on Toast 65 <br> Chicken a la King 1.00 <br> Imported Frankfurters with Sauerkraut 50 <br> Half Broiled Chicken 65 <br> Goose Liver, Fried in Butter 50 <br> Eastern Oysters Poulette 75 <br> <br> <br> OYSTERS <br> STROKE POINTS and BLUE POINTS: <br> Shell, Half Dozen 40 <br> Roasted, Half Dozen 50 <br> Pan Roast 50 <br> Fried 50 <br> Stew 50 <br> Broiled 60 <br> Cream Stew 60 <br> Pepper Roast 60 <br> FancyRoast 60 <br> OLYMPIA: <br> Raw 35 <br> Pan Roast 35 <br> Stew 35 <br> Cream Stew 50 <br> Pepper Roast 40 <br> Cocktail 25 <br> Fancy Roast 50 <br> Don’s Fancy Roast 50 <br> Little Necks, Half Shell 35 <br> <br> <br> SHELLFISH <br> Cracked Crab 50-Half 25 <br> Broiled Crab 50 <br> Crap cocktail 25 <br> Fresh Shrimps on Ice 25 <br> Shrimp Cocktail 25 <br> <br> <br> RELISHES <br> Celery 25 <br> Ripe Olives 20 <br> Queen or Stuffed Olives 25 <br> Caviar on Toast 40 <br> Fancy Carrier 35 <br> Salted Almons 20 <br> Sardines 25 <br> Sliced Tomatoes 25 <br> Anchovies on Toast 30 <br> <br> <br> SALADS <br> Chicken 50 <br> Crab 50 Shrip 50 <br> Lobster 50 <br> Combination 50 <br> Asparagus 40 <br> Lettuce and Tomato 35 <br> <br> <br> SANDWICHES <br> Club 50 <br> Turkey or Chicken 25 <br> Roast Beef 25 <br> Ham 15 <br> Tongue 20 <br> Swiss Cheese 20 <br> Corned Beef 15 <br> Caviar 30 <br> Foie Gras 30 <br> Ham and Egg 30 <br> American or Limburger Cheese 15 <br> <br> <br> COLD SPECIALTIES <br> Smoked Goose breast 50 <br> Westphalia Ham 60 <br> Dardeu’s Genuine Virginia Ham 65 <br> Prime Roastbeef 50 <br> Roast Chicken, half 65 <br> Toast Turkey 75 <br> Smoked Oxtongue 40 <br> ICES AND DESSERTS <br> Vanilla Ice Cream 15 <br> Chocolate Ice Cream 15 <br> Meringue Glace 25 <br> Biscuit Tortoni 25 <br> Tutti Frutti Parfait 30 <br> Punches with Liquor 20 <br> Assorted French Pastry (2) 15 <br> Peach Melba 35 <br> Orange Water Ice 10 <br> Chocolate Eclairs 15 <br> Assorted Cakes 15 <br> Rum Omlet 50 <br> <br> <br> DRINKS <br> Pot of Coffee or Tea with Cream 15 <br> Milk per Glass 10 <br> Horlick’s Malted Milk 15 <br> Chocolate or Cocoa per Pot 20 <br> Special Coffee, per Cup 25 <br> Demi Tasse 5 <br> Sweet Apple Cider 10 <br> <br> <br> CHEESE <br> Imported Camembert 25 <br> Roquefort 25 <br> Swiss 25 <br> American 15 <br> Edam 25 <br> Stilton 25 <br> McLaren 25 <br> Sierra Cream 15 <br> Neufchatel 15 <br>