The Coates, menu, page 2

Menu <br> <br> <br> LITTLE NECK CLAMS <br> Celery <br> <br> <br> SOUP <br> <br> <br> GREEN TURTLE, a l’Anglaise <br> COLD BOUILLION <br> <br> <br> HORS D’OEUVRE <br> <br> <br> FRIED SOFT SHELL CRABS <br> <br> <br> CHOW CHOW <br> SLICED TOMATOES <br> OLIVES <br> MANGOES <br> PICKLES <br> <br> <br> FISH <br> <br> <br> HALIBUT IN CREAM, a la Morny <br> BROILED POMPANO, Maitre d’Hotel <br> Cucumbers <br> Dauphine Potatoes <br> <br> <br> RELEVE <br> <br> <br> TURKEY, Oyster Sauce <br> Asparagus on Toast <br> <br> <br> ROAST <br> <br> <br> PRIME RIB BEEF, au Jus <br> SPRING LAMB, Mint Sauce <br> Roast New Potatoes <br> Spinach with Egg <br> <br> <br> ENTREES <br> <br> <br> SPRING CHICKEN SAUTE, a la Marengo <br> French String Beans <br> BROILED QUAIL on Toast <br> Green Corn <br> <br> <br> BENEDICTINE PUNCH <br> <br> <br> DRESSED LETTUCE <br> JARDINIERE SALAD <br> PLAIN LOBSTER <br> MAYONAISE OF FOWL <br> <br> <br> PASTRY <br> <br> <br> STEAMED BLACKBERRY ROLL, Cognac Sauce <br> PEAR PIE <br> CUSTARD PIE <br> <br> <br> CONFECTIONERY <br> <br> <br> FANCY ASSORTED CAKES <br> BAVARIAN CREAM <br> ICE CREAM IN FORMS <br> WINE JELLY <br> <br> <br> DESSERT <br> <br> <br> EDAM, ROQUEFORT AND AMERICAN CHEESE <br> NUTS <br> WATERMELON <br> PEACHES <br> APRICOTS <br> RAISINS <br> FRUITS <br> WATER CRACKERS <br> <br> <br> BUTTER MILK <br> <br> <br> COFFEE <br> <br> <br> TABLE WATER FROM BETHSAIDA SPRINGS <br> <br> <br> JULY 4, 1890 <br>