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men001477-002
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I agree.Canape, Russian Caviar <br> BLUE POINTS <br> <br> <br> Radishes <br> Olives <br> Lettuce <br> <br> <br> Consommer, Printanier Royal <br> Green Turtle, au Quinlys <br> <br> <br> Broiled Blue Fish, maitre de Hotel <br> Potatoes Du Fiue <br> <br> <br> Braised Sweetbreads, larded a la financiere <br> Terrapin, a la Maryland in croetati <br> Fresh Mushroom Saute, in cases <br> Peach Cobbler, Orange Sauce <br> <br> <br> Roast Rib of Prime Beef, au jus <br> Mashed and Steamed Potatoes <br> Green Peas <br> Roast Rhode Island Turkey, Cranberry Sauce <br> German Asparagus on toast <br> New Spinach with Egg <br> <br> <br> Punch a la Normandie <br> <br> <br> Mallard Duck, with Jelly <br> Fried Hominy <br> Water Cress <br> <br> <br> Mayonaise of Chicken <br> <br> <br> Apple Pie <br> Mince Pie <br> Charlotte Russe <br> Rhine Wine Jelly <br> Harlequin Ice Cream <br> Cake <br> Fruit <br> American, Edam and Roquefort Cheese <br> Tea <br> Butter Crackers <br> Coffee <br> <br> <br> WAITERS ARE PROVIDED WITH WINE LISTS <br> <br> <br> April 2, 1899 <br> Dinner 6 to 8 <br>