Clarendon Hotel, menu, pages 2-3

PAGE 1 <br> <br> <br> BLUE POINTS HALF SHELL <br> LITTLE NECK CLAMS <br> DRESSED LETTUCE <br> SLICED CUCUMBERS <br> <br> <br> CONSOMME ROYAL <br> GREEN TURTLE <br> OLIVES <br> SLICED TOMATOES <br> RADISHES <br> CLARENDON DINNER ROLLS <br> <br> <br> BOILED FRESH COD FISH EGG SAUCE <br> BAKED RED SNAPPER <br> HOLLANDAISE POTATOES <br> <br> <br> BOILED MUTTON CAPER SAUCE <br> BOILED CAPON SALT PORK <br> <br> <br> ROAST SIRLOIN BEEF <br> YORKSHIRE PUDDING <br> <br> <br> ROAST CHICKEN WITH DRESSING <br> <br> <br> POTATOES IN CREAM <br> GREEN PEAS <br> <br> <br> ROAST SPRING LAMB, MINT SAUCE <br> ROAST LOIN OF PORK, APPLE SAUCE <br> <br> <br> SUGAR CORN <br> SPINACH <br> LIMA BEANS <br> <br> <br> ST. JULIEN MEDOC WINE <br> ROMAN PUNCH <br> <br> <br> PAGE 2 <br> <br> <br> DEVILED CRABS <br> QUEEN FRITTERS, VANILLA FLAVOR <br> TENDERLOIN OF BEEF, LARDED WITH MUSHROOMS <br> SWEETBREADS, BRAIZED AUX CHAMPIGNONS <br> FRESH LOBSTER <br> <br> <br> SHRIMP SALAD <br> NEW BEETS <br> CHICKEN SALAD <br> <br> <br> BIRDS NEST PUDDING <br> RHUBARB PIE <br> PEACH PIE <br> LEMON CREAM MERINGUE PIE <br> ASSORTED CAKES <br> FANCY MACAROONS <br> PETIT FOURS <br> ECLAIRS AU CHOCOLATE <br> CURRANT CAKE GLACE <br> ASSORTED FANCY KISSES <br> CHAMPAGNE JELLY, CLARENDON STYLE <br> CHARLOTTE DE RUSSE <br> DIPLOMATIC ICE CREAM <br> STRAWBERRIES WITH CREAM <br> APPLES <br> ORANGES <br> BANANAS <br> MIXED NUTS <br> CLUB HOUSE AND PARAGON CHEESE <br> RAISINS <br> FIGS <br> <br> <br> FRENCH COFFEE <br>