Grand Hotel, menu, pages 2-3

PAGE 1 <br> <br> <br> DINNER <br> <br> <br> BLUE POINTS <br> <br> <br> Cream of Chicken. <br> Consomme, with Anchovy Toast <br> <br> <br> Sliced Cucumbers <br> Lettuce <br> Salted Almonds <br> <br> <br> Broiled Pompano, maitre d’hotel <br> Potato Croquettes <br> <br> <br> Turkey, braised, a la Toulouse <br> Boiled Rice <br> <br> <br> Roast of Beef, demi glace <br> New Potatoes, with Cream <br> Stewed Mushrooms <br> <br> <br> Roast Spring Lamb, Mint sauce <br> Sugar Corn <br> <br> <br> Roast Snipe, larded and stuffed <br> Baked Sweet Potatoes <br> New Asparagus <br> <br> <br> CRAB CIDER <br> <br> <br> PAGE 2 <br> <br> <br> Sweet Breads, pique, with French Peas <br> Stuffed Tomatoes <br> <br> <br> Young Chicken, fried, a la Maryland <br> Spinach <br> <br> <br> Rum Omelette Glace <br> <br> <br> Fresh Shrimp Mayonnaise <br> Celery Salad <br> <br> <br> Rice Plum Pudding, with Port Wine Sauce <br> Mince Pie <br> Lemon Cream Slices <br> Vanilla Ice Cream, with Strawberries <br> Assorted Cakes <br> Rhine Wine Jelly <br> <br> <br> Fruit <br> Assorted Nuts <br> Figs <br> Raisins <br> <br> <br> New York, Roquefort and Newfchatel Cheese <br> Crackers <br> <br> <br> COFFEE <br> <br> <br> GRAND HOTEL <br> SUNDAY, APRIL 17, 1892 <br>