Hotel Roosevelt, Thanksgiving dinner menu, page 2

MENU <br> <br> <br> Florentine Room <br> Service 11:30 A.M. to 8:30 P.M. <br> <br> <br> Blue Points on Half Shell <br> Stuffed Egg with Caviar <br> Orange Basket <br> <br> <br> Hearts of Chilled Celery <br> Hot-House Radishes <br> Jumbo Olives <br> <br> <br> Salted Nuts <br> Assorted Fruits <br> <br> <br> Cream of Asparagus, Marguerite <br> Clear Beef Broth, Diplomate <br> <br> <br> Fried Scallops and Frog Legs, Ravigote <br> Grilled English Lamb Chops, with Bacon <br> Baby Beef Tenderloin Steak, Fresh Mushrooms <br> Baked Iowa Suckling Pig, Glazed Apple <br> Roast Young Turkey, Chestnut Dressing, Cranberry Jelly <br> <br> <br> Rum Punch <br> <br> <br> Candied Yams <br> Special Baked Potato <br> Brussel Sprouts <br> Buttered Hubbard Squash <br> <br> <br> Sweet Cider <br> <br> <br> Thanksgiving Salad <br> <br> <br> Green Apple Pie <br> Pumpkin Pi, with Whipped Cream <br> Mince Pie, Hot or Cold <br> English Plum Pudding, Cognac or Hard Sauce <br> French Pastry <br> Macaroons <br> Fruit Cake <br> Coupe Renaissance <br> Ambrosia Roll <br> Golden Goose Parfait <br> Hazel Nut Tart <br> Fresh Strawberry Sundae <br> Raspberry Sherbet <br> Vanilla Ice Cream <br> Strawberry Ice Cream <br> Chocolate Ice Cream <br> Camembert Cheese <br> Pabstett Cheese <br> Roquefort Cheese <br> Toasted Wafers <br> Bent Crackers <br> <br> <br> Coffee <br> Tea <br> Milk <br> Buttermilk <br>