Hotel Euclid, menu, pages 2-3

PAGE 1 <br> <br> <br> “Whoe’er has traveled life’s dull round, <br> Where’er his travels might have been, <br> Must sigh to think he still has found <br> His warmest welcome at an Inn” <br> <br> <br> * “Anonymous” <br> <br> <br> PAGE 2 <br> <br> <br> Dinner <br> <br> <br> Martini Cocktail <br> Blue Point Cocktail <br> Little Neck Clams <br> Celery <br> Radishes <br> Olives <br> Salted Almonds <br> <br> <br> Green Turtle a’ l’ Anglaise aux Quenelles <br> Consomme Printaniere Royal <br> <br> <br> Boiled Kennebec Salmon Hollandaise <br> Hot House Cucumbers <br> Pommes Parisienne <br> <br> <br> Broiled Fresh Mushrooms on Toast <br> <br> <br> Filet Mignon a la Bordelaise <br> Sweetbread Larded Financiere <br> Pineapple Fritter au Kirsch <br> <br> <br> Turkey Stuffed with Chestnuts Cranberry Sauce <br> Ribs of Prime Beef au Jus <br> Suckling Pig with Dressing Apple Sauce <br> <br> <br> Mashed Potatoes <br> Boiled Potatoes <br> Browned Sweet Potatoes <br> Brussels Sprouts Green Peas <br> Asparagus Cream Sauce <br> Stewed Tomatoes <br> <br> <br> Roman Punch <br> <br> <br> Imported Pheasant Bread Sauce <br> Waldorf Salad <br> <br> <br> English Plum Pudding Hard and Brandy Sauce <br> Apple Pie <br> Mince Pie <br> Pumpkin Pie <br> Neapolitaine Ice Cream <br> Assorted Cake <br> <br> <br> Mixed Nuts <br> Fruit <br> Layer Raisins <br> <br> <br> American, Neufchatel, Phila. Cream and Roquefort Cheese <br> <br> <br> Toasted Crackers <br> Cafe Noir <br> Sweet Cider <br> <br> <br> Nov. 26th, 1908 <br>