Arlington Hotel, menu, page 2

Menu <br> <br> <br> GREEN TURTLE, AUX QUENELLES <br> CONSOMME PRINTAINIERE <br> POME CHATEAU <br> <br> <br> BROILED POMPANO, MAITRE D’HOTEL. <br> BAKED NORTH RIVER SHAD WITH ROE <br> <br> <br> CELERY. <br> OLIVES. <br> CUCUMBERS. <br> RADISHES. <br> <br> <br> HAM, CHAMPAGNE SAUCE. <br> BOILED CAPON, EGG SAUCE. <br> <br> <br> ROAST PRIME BEEF, DRIP GRAVY. <br> TURKEY WITH CRANBERRIES. <br> SPRING LAMB, MINT SAUCE. <br> <br> <br> TENDERLOIN OF BEEF WITH MUSHROOMS. <br> SWEETBREADS BRAISE, A LA FINANCIERE <br> CHICKEN FRICASSEE, CHEVALIER. <br> GRENADINE DE VEAU, GLACE, AUX PETIT POIS. <br> <br> <br> RIZ, DIPLOMATE, <br> <br> <br> BAKED MASHED POTATOES. <br> CORN. <br> ASPARAGUS ON TOAST. <br> SWEET POTATOES. <br> GREEN PEAS. <br> NEW BEETS. <br> <br> <br> COLD BEEF TONGUE. <br> CAVIAR. <br> GUAVA JELLY. <br> LOBSTER SALAD. <br> <br> <br> ENGLISH PLUM PUDDING, BRANDY SAUCE. <br> APRICOT MERINGUE PIE. <br> MINCE PIE. <br> ASSORTED CAKE. <br> ALMOND MACAROONS. <br> ANGEL FOOD. <br> <br> <br> NEAPOLITAN ICE CREAM. <br> <br> <br> ORANGES. <br> BANANAS. <br> MIXED NUTS. <br> LAYER RAISINS. <br> CONFECTIONERY. <br> <br> <br> TEA. <br> CAFE NOIR. <br> BUTTERMILK. <br> <br> <br> CHEESE. <br> EDAM. <br> CREAM. <br> SWISS. <br> <br> <br> HOT SPRINTS, ARK., SUNDAY, APRIL 1, 1888. <br>