The Arlington, menu, page 2

MENU <br> <br> <br> Little Neck Clams <br> <br> <br> Creme of Artichoke, Contesse <br> Consomme Essence de Poulet <br> <br> <br> Oysters Baked on the Shell <br> <br> <br> Kennebec Salmon, Chambard <br> Brook Trout Saute, Philadelphiane <br> POTATOES TORTELLINI <br> Lettuce <br> Celery <br> Tomatoes Coupe <br> <br> <br> Boiled Capon, Marechale <br> Special Preserved Tongue, Etuve <br> <br> <br> Roast Prime Beef, au Jus <br> Stuffed Turkey, Cranberry Sauce <br> Bear Cut, Grape Jelly <br> <br> <br> Chateaubriand of Beef, Truffle Sauce <br> Diamond Terrapin, au Champagne <br> Potted Quail, au bon Menager <br> Paradise Figs, a la Queen Victoria <br> <br> <br> ROMAN PUNCH <br> <br> <br> Mallard Duck, Strawberry Jelly <br> Teal Tuck, Fried Hominy <br> Prairie Chicken, English Sauce <br> <br> <br> Salad Italienne <br> <br> <br> Mashed and Boiled Potatoes <br> Roast Sweet Potatoes <br> French Peas <br> Stewed Tomatoes <br> Young Beets <br> Asparagus, Hollandaise <br> <br> <br> Pickled Onions <br> Chow-Chow <br> Olives <br> Sweet Pickles <br> <br> <br> Steamed Fruit Pudding, Hard and Brandy Sauce <br> Mince Pie <br> Peach Meringue Pie <br> Almond Sponge Cake Glace <br> Boston Cream Puffs <br> Soft Gelle Kisses <br> Macaroon Slices <br> Petit Fours Melle <br> Assorted Cake <br> Cup Custard, a la Vanilla <br> Charlotte Russe, Decore <br> Cream Walnuts <br> Burnt Almonds <br> Chocolate Cream Drops <br> Tutti Frutti Ice Cream <br> <br> <br> Mixed Nuts <br> London Layer Raisins <br> Frut <br> Soda Crackers <br> Corn Bread <br> Tea <br> Coffee <br> Buttermilk <br> <br> <br> CHEESE <br> <br> <br> S.H. STITT & CO., <br> WM. WARDEN MANAGER <br>