Hotel Vendome, menu, page 2

DINNER <br> <br> <br> CANAPE WASHINGTON <br> <br> <br> CONSOMME LUNVILLE <br> FRENCH BREAD <br> <br> <br> CREAM OF TOMATOES PUFFED RICE <br> DINNER ROLLS <br> <br> <br> BROOK TROUT AMERICAN <br> WILD GRAPE JELLY <br> RIPE AND GREEN OLIVES <br> <br> <br> BOILED MORRELL’S BACON WITH GREENS <br> LAMB CHOPS MEYERBEER <br> FRESH MUSHROOMS NEWBURG, IN RAMEQUIN <br> BOSTON BAKED BEANS BROWN BREAD <br> BANANA FRITTER <br> SABAYON SAUCE <br> <br> <br> ROAST SIRLOIN OF BEEF PAN GRAVY <br> MONGREL GOOSE APPLE SAUCE <br> <br> <br> MASHED POTATOES <br> ROAST SWEET POTATOES <br> SARATOGA POTATOES <br> FRESH WAX BEANS <br> CREAMED PARSNIPS <br> HEAD RICE <br> <br> <br> COLD: <br> <br> <br> CORNED BEEF <br> BONED CHICKEN <br> LAMBS TONGUE <br> <br> <br> SALADS: <br> <br> <br> FRESH CRAB MEAT <br> IMPORTED ENDIVE <br> PEAR SURPRISE <br> <br> <br> FRENCH, MAYONNAISE, AND RUSSIAN DRESSING <br> <br> <br> CRACKER PLUM PUDDING FOAMY AND HARD SAUCE <br> <br> <br> GREEN APPLE PIE <br> CHERRY PIE <br> ORANGE CAKE <br> CHOCOLATE RINGS <br> <br> <br> FRESH STRAWBERRY ICE CREAM <br> FLORIDA ORANGES <br> BANANAS <br> WENATCHEE APPLES <br> <br> <br> CHEESE: <br> <br> <br> AMERICAN <br> ANCRE <br> EDAM <br> <br> <br> HARD AND SOFT CRACKERS <br> COFFEE <br> <br> <br> Coffee will be served after Dinner in the public rooms on the office cloor. Tea will be served in the Solorium on Friday afternoon from four-thirty until six, complimentary to guests and their friends. <br> <br> <br> Page & Shaw candies and Cynthia Sweets at the News Stand. <br> <br> <br> HOTEL VENDOME <br> <br> <br> Boston <br> <br> <br> THURSDAY, FEBRUARY 22, 1923 <br>