Bingham House, menu, page 2

Dinner <br> <br> <br> CHERRYSTONE CLAMS <br> SALTED ALMONDS <br> PIM OLAS <br> <br> <br> CONSOMME, AMERICAN STAR <br> CREAM OF SORREL, VIRGINIA <br> <br> <br> COLD ESSENCE OF CHICKEN IN CUP <br> CELERY <br> RADISHES <br> <br> <br> ESCALOPPE OF SALMON, SAUTE “COLUMBIA RIVER” <br> SWEET POTATO CHIPS <br> SLICED CUCUMBERS <br> LOBSTER, A LA MARYLAND, EN CAISSE <br> SWEETBREAD BRAISE, “WASHINGTON” <br> BEIGNET, “MARTHA” <br> <br> <br> Punch “National” <br> <br> <br> ROAST RIBS OF PRIME BEEF, AU JUS <br> ROAST SPRING LAMB, MINT SAUCE <br> ROAST PHILADELPHIA CAPON, STUFFED WITH TRUFFLES <br> <br> <br> NEW POTATOES, CREAM SAUCE <br> MASHED POTATOES <br> STEWED TOMATOES <br> NEW PEAS <br> CAULIFLOWER, AU GRATIN <br> <br> <br> SALAD, “INDEPENDENCE” <br> MILITARY PUDDING, YANKEE SAUCE <br> JEFFERSON PIE <br> BOSTON CREAM PIE <br> PORT WINE JELLY <br> CHARLOTTE RUSSE <br> <br> <br> 1776 BISCUIT TORTONI 1903 <br> <br> <br> ROLLED WAFERS <br> ANGEL FOOD <br> ALMOND GLACE <br> COCOANUT CROWNS <br> POUND CAKE <br> ASSORTED CAKES <br> FRUIT IN SEASON <br> ROQUEFORT CHEESE <br> NEUFCHATEL CHEESE <br> TOASTED CRACKERS <br> ICED COFFEE <br> CAFE NOIR <br> ICED TEA <br> <br> <br> Bingham House <br> July 4, 1903 <br>