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PAGE 1 <br> <br> <br> Menu <br> <br> <br> Saddle Rock Oysters <br> <br> <br> Clam Chowder <br> Julien <br> <br> <br> Baked Mackinaw Trout, Port Wine Sauce <br> Potato Croquetts <br> <br> <br> Leg of Mountain Sheep, Caper Sauce <br> Ham, boiled in Champagne <br> <br> <br> Celery <br> <br> <br> Goose, filled with Apples <br> Turkey, stuffed, Cranberry Sauce <br> Roast Ribs of Beef, Dish Gravy <br> <br> <br> Olives <br> Horse Radish <br> <br> <br> Cream Oyster, on Toast <br> Pate of Goose Liver, with Jelly <br> Banana Fritters, Sweet Sauce <br> Calves Brains, breaded, Butter Sauce <br> Baked Chicken Pie, New England Style <br> <br> <br> PAGE 2 <br> <br> <br> Imperial Punch <br> <br> <br> Mallard Ducks, Brown Drips <br> Loin of Antelope, Game Sauce <br> Roast Prairie Chicken, with Jelly <br> English Hare, stuffed with Chestnuts <br> <br> <br> Shrimp Salad <br> Chicken Salad <br> <br> <br> Sucotash <br> Green Peas <br> Mashed Potatoes <br> Baked Sweet Potatoes <br> Asparagus <br> <br> <br> English Plum Pudding, Brandy Sauce <br> Apple Pie <br> Mince Pie <br> Sponge Pie <br> Fruit Cake <br> Pork Cake <br> Cocoanut Cake <br> Orange Cake <br> Angel Food <br> <br> <br> Tutti Frutti Ice Cream <br> Oranges <br> Apples <br> Layer Raisins <br> Bartlett Pears <br> Coffee <br> Edam Cheese <br> <br> <br> THANKSGIVING DINNER <br> SUNDAY, NOVEMBER 30, 1885 <br>