Soups

Consomme.....25 40

Purte of Peas 25 40 Mock Turtle.. 30 50 Green Turtle..5o 90

Tomato ........25 40

Petite Marmite 35 60 Chicken Broth 35 60

Clam Broth.....30 50

Beef Tea.......30 50

Beef Juice (cup) 1 00

Fish

Boiled Salmon 50 90 Broiled Salmon45 80 Broiled Striped Bass

..................50 90

Halibut..........40 75

Sand Dabs.....45 80

Pompano....6o 1 00 Fillet of S0le..40 75

Smelts............40 75

Tomcods.......40 75

SmokedSalmon 50 90 Salmon Bellv, 40 75 Finnan Haddie 45 80 Salt Mackerel 45 80

Herring..........40 75

Terrapin 1 00 2 00

Frogs' Legs.......2 50

Bouillabaisse 60 100

Roast And Cold Meats.

Ribs of Beef....................50

Lamb, Mint Saucc.50 90

Young Turkey,.....65 125

Imperial Squab..........1 00

Cold Ham...............40 75

Virginia Ham.....75 1 40

Westphalia Ham Served on Board.................50

Assorted Meats.......45 80

Assorted Meats with

Chicken............65 1 25

Kalter Aufschnitt 65 1 25

Smoked Tongue.....40 75

Boned Capon.......60 1 00

Pate de Foie Gras....100

Chicken, Etc.

Stuffed Chicken 100 200

Squab Chicken..........125

Fricassee of Chicken 1/2 1 25

Chicken in Casserole 2 50 Chicken a la King 90 1 75 Chicken, Maryland1/2 ..125

Chicken, Marengo 1/2..l 25

Sliced chicken.....75 1 40

Spring Turkey, 1/2 .....2 00

Squab Guinea Hen...2 50

Imperial Squab..........1 00

Whole Duckling....2 50

Steaks, Chops, Etc.

Sirloin (for 1)...............85

Sirloin (for 2)..........1 50

Sirloin (for 3)..........2 25

Sirloin (for 4).........3 00

Tenderloin (for 1).......85

Tenderloin (for 2).....1 50

Tenderloin (for 3).....2 25

Tenderloin (for 4).....3 00

Porterhouse (for 2) ..2 00 Porterhouse (for 3) ..3 00 Porterhouse (for 4) ..4 00

Club Steak (for 5).....4 00

Steak a la minute..........70

Entrecote a la minute ..70

Rump Steak.................60

Hamburg Steak............60

Filet Mignon...............65

English Mutton Chop ..75

Mutton Chops (2).......60

Lamb Chops (2)..........60

Lamb Chop, Virg.Ham 60

Veal Chops.......40 75

Ham......................40 75

Bacon....................35 60

Kidneys, brochette 60 1 00

Calf' s Brains..........50 90

Liver and Bacon.....50 90

Sweetbreads....65 125

Garniture - Plain in Casserole with Potatoes 25, with vegetables 50 Mushroom, Biarnaisc or Bordelaise Sauce, for one 25

Vegetables

Green Corn.......30  50

Fresh Asparagus.....40   75

Artichokes........35   60

New Peas........30   50

French Peas .......   50

New String Beans...30   50

French String Beans..   50

Lima Beans.......30   50

Red Kidney. Beans.......   35

Flageolet Beans ....   50

Stewed Corn------------   35

Stewed Tomatoes....   35

Stuffed Tomatoes (1)   40

French Asparagus .....1  25

Fried Egg Plant.....35

Boiled Rice...........25

Succotash............35

Spinach............35

Carrots...........30 50

Beets.........35

Mashed Turnips.....35

Onions ...........35

Squash.............35

Stuffed Pepper (1)....35

Macaroni or Spaghetti.....35

Spaghetti, Milanaise...45

Cauliflower au gratin...50

Cauliflower, Hollandaise 50

POTATOES Boiled or Baked .....20

Fried..............20

Mashed.................20

German Fried..........30

Saratoga.................30 saute....................30

Lyonnaise ............30

Croquettes.............30

Delmonico...............30

Au Gratin..............30

Julienne .................30

Duchess«...............30

Parisienne........30

St. Francis...............30

Maitre d'Hotel.......30

Sybil.....................30

Browned Hashed.....30 souffle............40

Alsacienne...............35

Benedictine............35

Sara Bernhardt.......35

Anna......................40

Stuffed (1)...............30