St Nicholas Hotel, menu, page 3

Thanksgiving Dinner, 1908 <br> <br> <br> CAVIAR, A LA RUSSE <br> <br> <br> BLUE POINTS <br> <br> <br> CONSOMME CAVOR <br> CREAM OF CHICKEN, MARQUISE <br> Celery <br> Pickled English Walnuts <br> Olives <br> Lettuce <br> <br> <br> TURBAN OF HALIBUT, A LA RACHEL <br> Sliced Cucumbers <br> Potatoes au Gratin <br> <br> <br> ROAST TURKEY, CHESTNUT DRESSING, CRANBERRY SAUCE <br> Browned Sweet Potatoes <br> French Peas <br> <br> <br> PRIME RIB BEEF, AU JUS <br> New Spinach <br> Mashed Potato <br> <br> <br> ROAST DOMESTIC GOOSE, APPLE SAUCE <br> Asparagus au Beurre <br> <br> <br> FROZEN EGG NOG <br> <br> <br> TENDERLOIN OF BEEF, LARDED, WITH MUSHROOMS <br> <br> <br> HAUNCH OF VENISON, CUMBERLAND STYLE <br> MALLARD DUCK, GRAPE JELLY <br> <br> <br> LOBSTER SALAD <br> COLD SLAW <br> <br> <br> STEAMED PLUM PUDDING, HARD AND BRANDY SAUCE <br> HOME MADE MINCE PIE <br> FRESH PUMPKIN PIE <br> <br> <br> ROCKY MOUNTAIN <br> <br> <br> DIPLOMATIC ICE CREAM <br> ASSORTED CAKE <br> <br> <br> MALAGA GRAPES <br> APPLES <br> IMPORTED FIGS <br> ORANGES <br> BANANAS <br> MIXED NUTS <br> CLUSTER RAISINS <br> <br> <br> ROQUEFORT, SWISS AND AMERICAN CHEESE <br> <br> <br> WAFER OR WATER CRACKERS <br> <br> <br> COFFEE <br> SWEET CIDER <br>