The Portland, menu, page 3

DINNER. <br> <br> <br> SHOAL WATER BAY RAW OYSTERS <br> <br> <br> Green Turtle, Americaine <br> Consomme Chanceliere <br> <br> <br> Rissoles of Chicken, Pompadoar <br> <br> <br> CELERY <br> YOUNG ONIONS <br> SLICED TOMATOES <br> QUEEN OLIVES <br> CASHMERE CHUTNEY <br> <br> <br> Chinook Salmon, Rochambeau <br> POTATOES, WITH BUTTER <br> <br> <br> Roast Ham, Glazed, Porte Maillot <br> <br> <br> Fillet of Beef, Lucullus <br> Cases of Terrapin, Chesapeake <br> Sweetbreads Larded, Yorktown <br> Cream Fritters, Maraschino <br> <br> <br> Ribs of Prime Beef <br> Spring Lamb, Mint Sauce <br> Turkey, Cranberry Sauce <br> <br> <br> Game Pie, a l’Independance <br> <br> <br> CARDINAL PUNCH <br> <br> <br> Roast Widgeon, Currant Jelly <br> <br> <br> Chicken Salad, with Mayonnaise <br> Lettuce <br> <br> <br> Oyster Plant Fried <br> Brussel Sprouts, with Butter <br> Spinach, au Jus <br> Asparagus, Hollandaise <br> String Beans <br> <br> <br> Washington Pudding, Wine Sauce <br> French Cream Pie <br> Mince Pie <br> Lafayette Cake <br> Macaroons <br> Confectionery <br> Assorted Cakes <br> Charlotte Russe, a la Vanille <br> Valley Forge Ice Cream <br> Roquefort, Young America and Sage Cheese <br> Assorted Nuts <br> Raisins <br> Prunes <br> Dates <br> Figs <br> Apples <br> Oranges <br> Coffee <br>