Basin Park Hotel, menu, pages 2-3

PAGE 1 <br> <br> <br> Complimentary to Crescent College and Its Guests <br> <br> <br> PAGE 2 <br> <br> <br> DINNER <br> <br> <br> BLUE POINT COCKTAIL <br> <br> <br> CANAPE, AU EUREKA <br> <br> <br> MOCK TURTLE <br> CONSOMME ROYAL <br> <br> <br> ICED CELERY <br> QUEEN OLIVES <br> INDIA RELISH <br> SALTED ALMONDS <br> <br> <br> BAKED RED SNAPPER, COURT BUILLON <br> FRIED SEA BASS, SAUCE TARTAR <br> PARISIENNE POTATOES <br> SARATOGA POTATOES <br> <br> <br> OYSTERS, A’ LA CAPT. SMITH, IN BASKETS <br> <br> <br> BOILED YOUNG CAPON, CELERY SAUCE <br> BRAISED SWEETBREADS, AUX CHAMPIGNON <br> <br> <br> ROAST PRIME RIBS OF BEEF, AU JUS <br> ROAST SPRING LAMB, BRADY SAUCE <br> ROAST VERMONT TURKEY, CHESTNUT STUFFING, CRANBERRY SAUCE <br> <br> <br> Any woman will tell you that a bird on a bonny is worth ten on a plate <br> <br> <br> CREAMED POTATOES <br> ASPARAGUS, DRAWN BUTTER <br> SIFTED JUNE PEAS <br> CANDIED YAMS <br> SUGAR CORN <br> <br> <br> CRESCENT COLLEGE PUNCH <br> <br> <br> CHICKEN SALAD, MAYONNAISE <br> FRUIT SALAD, A’ LA BASIN PARK <br> <br> <br> ENGLISH PLUM PUDDING, A’ LA FAYETTEVILLE <br> VANILLA ICE CREAM <br> ALMOND MACAROONS <br> LEMON MERINGUE PIE <br> HOT MINCE PIE <br> APPLE PIE <br> LADY FINGERS <br> FANCY ASSORTED CAKES <br> <br> <br> MIXED NUTS <br> RAISINS <br> BON BONS <br> ORANGES <br> GRAPES <br> APPLES <br> BANANAS <br> <br> <br> SWISS CHEESE <br> AMERICAN CHEESE <br> SNOWFLAKE CRACKERS <br> <br> <br> DEMI TASSE <br>