Hotel Astor, menu, page 2

Clams <br> <br> <br> Cocktail <br> Shinnecock Bay <br> CLam Broth <br> Stewed <br> Fried <br> Stuffed, Florentine <br> Steamed <br> A la Newburg <br> Roast in shell with bacon <br> CLams a la Travers <br> Soft Clams, Casino <br> <br> <br> Oysters <br> <br> <br> Oak Islands <br> Blue Points <br> Cream Stew <br> Fried with bacon <br> Escaloped <br> Pan ROast <br> Provencale <br> Cocktail <br> Broiled with bacon <br> Roast in shell <br> A la Poulette <br> <br> <br> Hors d’Oeuvre <br> <br> <br> Astrachan Caviar <br> Garciofini <br> Caviar <br> Canape Lorenzo <br> Canape Marie Antoinette <br> Canape d’Anchois <br> Canape de Caviar <br> Mangoes <br> Anchovies in oil <br> Filet of Smoked Herring <br> Spring Onions <br> Sardines in oil <br> Bismarck Herring <br> Sucisson de Lyon <br> Stuffed Olives <br> Spanish Olives <br> Pim-olas <br> Pickled Walnuts <br> Gherkins <br> Pinmoney Pickles <br> Sweet Pickles <br> Radishes <br> Celery <br> German Mustard Pickles <br> Pickled Onions <br> Spring Onions <br> Pickled Beets <br> Chow Chow <br> <br> <br> Soups <br> <br> <br> Clear Green Turtle <br> Chicken Broth <br> Consomme in cup <br> Chicken Gumbo, hot or cold, per cup <br> Clam Broth, hot or cold, per cup <br> Chicken Gumbo <br> Chicken Gumbo, strained, per cup <br> Puree of Tomatoes <br> Julienne <br> Puree of Peas <br> Puree Mongole <br> Consomme, plain <br> Petite Marmite <br> Oignon Gratine <br> Andalouse <br> Consomme Vermicelli <br> <br> <br> Fish, Etc. <br> <br> <br> Long Island Brook Trout <br> Soft Shell Crabs (each) <br> Shad and Roe <br> Shad Roe and Bacon <br> Planked Shad and Roe <br> Kingfish, Menniere <br> Kennebec Salmon <br> Broiled Bass <br> Codfish Steak <br> Broiled Bluefish <br> Spanish Mackerel <br> Fresh Mackerel <br> Filet of Sole <br> Halibut <br> Crabs a la ravigotte <br> Crabs, deviled, each <br> Hard Shell Crabs (3) <br> Crab Flakes a l’Astor <br> Crab Flakes, Newburg <br> Lobster a l’Arena <br> Lobster en brochette <br> Lobster, broled, whole <br> Lobster a la Newburg <br> Lobster, scrubbed, each <br> <br> <br> Steaks, Chops, Etc. <br> <br> <br> Beefsteak <br> Sirloin Steak, plain <br> Sirloin Steak with onions <br> Sirloin Steak with mushrooms <br> Sirloin Seak with truffles <br> Sirloin Steak a la Bordelaise <br> Sirloin Steak a la Bearnaise <br> Extra Sirloin Steak, plain <br> With onions <br> With mushrooms <br> Extra Sirloin Steak with cepes <br> With truffles <br> Club Sirloin Steak, plain <br> With onions <br> With mushrooms <br> Club Sirloin Steak with truffles <br> Tenderloin Steak, plain <br> With cepes <br> With French peas <br> Tenderloin Steak with olives <br> With mushrooms <br> With truffles <br> Tenderloin Steak a la Parisienne <br> A la Bearnaise <br> A la Bordelaise <br> Filet Chateaubriand <br> Extra Chateaubriand <br> Porterhouse <br> Extra Porterhouse <br> Tournedos <br> Hamburg Steak <br> Beefsteak a la tartare <br> Beefsteak a la Salisbury <br> English Mutton Chop <br> LambChops <br> Mutton Chops <br> Pork Chops <br> Veal Chop, plain or breaded <br> Veal Cutlet, plain or breaded <br> Veal Kidneys, broled <br> Calf’s Head en tortue <br> A la vinaigrette <br> Calf’s Liver and bacon <br> Broiled Ham or Bacon <br> Broiled Sweetbreads on toast <br> With peas <br> Broiled Mutton Kidneys <br> Corned Beef Hash and poached eggs <br> Calf’s Brains au beurre noir <br> Mixed Grilled, Auglaise <br> Stewed Kidneys <br> Tripe saute a la Creole <br> Tripe, broiled <br> Country Sausages <br> Broiled Pig’s Feet <br> Imported Frankfurters <br> With sauerkraut <br> <br> <br> Poultry <br> <br> <br> Spring Chicken, broiled <br> Fricassee <br> Maryland style <br> Marngo <br> En casserole <br> Broiled Squab Chicken <br> Broiled Royal Squash <br> Broiled Spring Turkey <br> Spring Duckling <br> Squab Guinea Hen <br> <br> <br> Game <br> <br> <br> Imp. French Woodcock <br> Poulard du Mans <br> Imported Black Plover <br> Imp. Egyptian Quail, Khedive <br> Imported Red Partridge <br> Imported Golden Plover <br> Russian Reindeer Steak <br> <br> <br> Potatoes <br> <br> <br> Fried <br> Saratoga <br> Saute <br> Lyonnaise <br> Baked <br> German fried <br> Julienne <br> Hashed browned Hashed in cream <br> Au gratin <br> Croquettes <br> Souffle <br> A la Parisienne <br> <br> <br> Electric Cabs at a charge of 50 cents to any Theatre between 30th and 59th Streets, are in readiness at the 45th Street Entrance. <br> <br> <br> June 10, 1905 <br>