Grand Hotel, menu, pages 2-3

PAGE 1 <br> <br> <br> Menu <br> <br> <br> Lynn Havens, on Half Shell <br> Clam Cocktail <br> <br> <br> Clear Green Sea Turtle, Amontilado <br> Consomme, Printaniere Royal <br> <br> <br> Stuffed Mangoes <br> Celery <br> Pimentos Meccas <br> <br> <br> Filet of Spinach Macherel, Marguerite <br> Pressed Cucumbers <br> Potatoes, Duchesse <br> <br> <br> Fresh Mushrooms, Broiled, on Toast <br> Sweetbread, Braised, Trianon <br> Small Pattie of Oyster Crabs, Newburg <br> <br> <br> Sorbet Champagne <br> <br> <br> Cider <br> <br> <br> PAGE 2 <br> <br> <br> Roast Ribs of Prime Beef <br> Roast Suckling Pig, Apple Sauce <br> Young Turkey, Stuffed with Chestnuts <br> Cranberry Sauce <br> <br> <br> Mashed Potatoes <br> Candied Sweet Potatoes <br> Asparagus, Polonaise <br> Stewed Corn <br> Cauliflower, Hollandaise <br> <br> <br> Haunch of Venison, Quince Jelly <br> Fried Hominy <br> <br> <br> Lettuce and Tomatoes <br> Fresh Lobster Mayonnaise <br> <br> <br> Grand Hotel Plum Pudding, Hard or Brandy Sauce <br> Hot Mince Pie <br> Fresh Pumpkin Pie <br> Burgundy Jelly, Souffle <br> Fruit Cake <br> Ice Cream in Forms <br> <br> <br> Nuts <br> Raisins <br> Fruits <br> Figs <br> <br> <br> Roquefort and Camembert Cheese <br> Toasted Wafers <br> <br> <br> Coffee <br> <br> <br> Grand Hotel <br> Thanksgiving Day, November 26, 1908 <br>