Chittenden Hotel, menu, page 1 without insert

Sunday Dinner <br> March 19, 1905 <br> <br> <br> CANAPE CAVIAR <br> <br> <br> BLUE POINTS <br> CELERY <br> <br> <br> GREEN TURTLE AU QUENELLES <br> CONSOMME JULIENNE <br> <br> <br> OLIVES <br> SALTED NUTS <br> RADISHES <br> <br> <br> BROILED BLUEFISH, MONTPELIER <br> SLICED CUCUMBERS <br> POTATOES MELLOW <br> <br> <br> TERRINE OF LOBSTER A LA NEWBURG <br> <br> <br> CUTLETS OF LAMB, MAISON D’ORE <br> <br> <br> BOUCHEES OF SWEETBREADS A LA TOULOUSE <br> <br> <br> LARDED TENDERLOIN OF BEEF, BORDELAISE <br> <br> <br> NATIVE CAPON, STUFFED, GIBLET SAUCE <br> <br> <br> Creme de Monthe Punch <br> <br> <br> MASHED POTATOES <br> CANDIED SWEET POTATOES <br> MINCED SPINACH <br> CAULIFLOWER HOLLANDAISE <br> GREEN PEAS <br> CREAMED ARTICHOKES <br> <br> <br> ROAST MALLARD DUCK, JUS NATURAL <br> <br> <br> COMBINATION SALAD <br> <br> <br> CHARLOTTE RUSSE <br> SEEDLESS CHERRY PIE <br> LEMON MERINGUE PIE <br> EYRECOURT ICE CREAM <br> ANGEL FOOD SQUARES <br> <br> <br> ASSORTED FRUITS <br> CALIFORNIA FIGS <br> <br> <br> CHEESE - <br> NEWFCHATEL <br> ROQUEFORT <br> EDAM <br> <br> <br> WATER CRACKERS <br> <br> <br> COFFEE <br> <br> <br> CHITTENDEN HOTEL <br> COLUMBUS, OHIO <br> NICHOLAS A. COURT, Mgr <br>