St Nicholas Hotel, menu, page 3

NEW YEAR DINNER, 1914 <br> <br> <br> Menu <br> <br> <br> Blue Points <br> Salted Almonds <br> <br> <br> Consomme Brunoise <br> Mock Turtle, al’ Americaine <br> Celery Hearts <br> Ripe Olives <br> Letuce <br> Pepper Mangoes <br> Queen Olives <br> <br> <br> Fried Black Bass, Tartar Sauce <br> Sliced Cucumbers <br> French Fried Potatoes <br> <br> <br> Roast Turkey, Cranberry Sauce <br> Fresh Spinach <br> Sugar Corn <br> Candied Sweet Potatoes <br> <br> <br> Roast Prime Rib Beef, au Jus <br> Green Peas <br> Brussel Sprouts <br> Mashed Potatoes <br> <br> <br> CHAMPAGNE PUNCH <br> <br> <br> Tenderloin of Beef, Larded, wish Mushrooms <br> Leg of Lamb, Braise, aux Flageolets <br> Breast of Mallard Duck, Fried Hominy <br> <br> <br> Salade d’Volaille <br> Asparagus, French Dressing <br> <br> <br> Plum Pudding, Hard and Brandy Sauce <br> Hot Mince Pie <br> Pineapple Cream Merignue Pie <br> <br> <br> Charlotte Russe <br> <br> <br> Tutti Frutti Ice Cream <br> Assorted Cake <br> <br> <br> Oranges <br> Apples <br> Bananas <br> Malaga Grapes <br> Cluster Raisins <br> Imported Figs <br> Mixed Nuts <br> <br> <br> Roquefort, Edam and American Cheese <br> Wafer and Water Crackers <br> <br> <br> Coffee <br> Sweet Cider <br>